Wednesday, May 19, 2010

Ginger Black Beans and Rice

If you have listened to Dave Ramsey, the finance wizard, then you know his mantra, "beans and rice, rice and beans!" He's right. It's a cheap combo. Especially if you soak your own beans, but I rarely have the forethought for that to happen.

Rice cookers are beautiful things. I like to cook an extra cup so we have some leftovers for the next night's dessert (my mom's speciality!). Cold rice, milk, cinnamon, and a little honey makes for a good one.

This recipe was born from the ginger. I bought some and it sat on our table for a couple of days before I had a chance to think about it much. I really wanted something gingery and we didn't have much in the way of other groceries and that is where beans and rice always come through! Though this had just the right flavor and spice to seem much more yummy than plain old rice and beans. A winner every time.

1 large onion chopped
2 large cloves garlic smashed and chopped
1 heaping T chopped fresh ginger (or more if you like)
4 T olive oil
2 cans black beans rinsed
pinch of cinnamon
1/4 t curry
1/2 t cumin
1 small can chicken broth
1 tomato chopped 1/2 or more Romano cheese

Saute onion, garlic, and ginger with olive oil, add beans and seasonings, then broth and cheese, simmer until heated through and beans are soft. Either mix with cooked rice in pan or on top rice.

Spring Mix, cucumbers, cilantro, olive oil, vinegar, salt, pepper.



Thursday, May 6, 2010

Linguica with Roasted Carrots and Noodles

Our Grandpa is the sausage guy, he knows all of the best butcher shops to pick up the most flavorful links. He simmers it to perfection and piles on the thinly sliced onions and peppers. Or adds some to my Grams perfect red sauce, or in soups, or with any meal really. We eat a lot of sausage and we like all kinds.

Chorizo is a great sausage made with pork, spices, and peppers. There are many versions and different styles depending on the country from where it originates. I was looking to get some chorizo the other day to make with eggs and saw linguica sausage instead. It said "A Portuguese Sausage, milder than chorizo" on the package. Hmmmm, sounds kid friendly, I'll take it. Many chorizo sausages get pretty spicy. And. I forgot to get eggs so...

No matter our or your opinion of Rachel Ray, she makes some dang good food. She had a sausagey noodly dish in her last edition and I plugged in the ingredients I had which were not the ones she had. But it gave me the idea for roasting the sausage with the other stuff and that also provides the sauce base you just mix with a little pasta water. Delish.

Cook 3/4 lb of desired pasta

Toss with a little olive oil and pepper:
1 lb fresh or cured linguica or any sausage you like cut up
3 cloves of garlic mashed
4 large carrots peeled and sliced
1 large onion sliced
a splash of cider or wine vinegar
Roast above all together on a tray at 425, toss a couple of times while cooking until the carrots can be pierced with a fork, reserve juices and combine in saute pan with a cup of pasta water, bring to a quick boil and then let simmer until desired thickness and toss with pasta and veggies.

Top with sliced green onion and romano cheese.



Monday, May 3, 2010

Worth Your While- Oatmeal Cookies

I hate making cookies. Not sure exactly why but I think it has to do with the extended time commitment for baking them. I like to mix something together and put it in the oven all in one shot. None of this waiting business.

Growing up we often made cookies if we wanted them, otherwise we wouldn't have ever had cookies. I remember the procedure, put the first tray in and set the timer. When the timer went off they weren't done. Put them back in and don't set the timer, burn the first tray a little. Second tray be more diligent watching the clock, perfectly golden! Third tray, a slight bit over done. Last tray, throw them in an completely forget about them, burned to a crisp.

Scott makes perfect chocolate chip cookies. He promises he will make a post about his technique... someday. I still prefer oatmeal raisin over ANY other cookie. Even though I don't like making them, I don't seem to mind as much if they are oatmeal!

This recipe is great. I love thick oatmeal cookies and this one wins the blue ribbon for that. Seems the key is more oats less flour! I didn't have pecans so I just threw in a little extra oatmeal. No complaints. I think the pecans would make them extra fabulous. And I didn't burn a single one.



Sunday, May 2, 2010

Guacamole Love

Next time you're out shopping, grab these simple ingredients. And maybe double the amount, because guac is not just for chips anymore. Use it as an additional ingredient in almost anything for a flavor boost. Or slather it on grilled cheese sandwiches, roasted chicken, or coat some pasta with it. Go crazy.

Our latest batch turned into the cheese, black bean, guacamole quesadillas above. I'm drooling just remembering them!

2 ripe avocados
1/2 of small onion diced super fine
2 cloves garlic diced and smashed up with a little salt
1 small tomato deseeded and diced fine
2 T cilantro diced
1/2 a lemon's juice
pinch of cumin and a little salt

Mash avocado until slightly lumpy and mix in remaining ingredients until a little airy. Then drool.