Tuesday, April 28, 2015

Sonoran Fried Beans

Rick Bayless, pg 242.  Sonoran fried beans with chorizo and cheese.  Dang Gina!  These were delicious.  Refried beans with chorizo and cheese!  Dang!

Ended up getting three dinners out of this batch.  Made them with zucchini mushroom steak tacos, and then we did some sort of greens tacos I think.

The frijoles were very rich and delicious.

Sunday, April 26, 2015

Saturday, April 18, 2015

Cuban Black Beans


The chow.com site is really annoying, doing this infinite scrolling thing.  So, here is the full recipe duplicated below.  We made these in the crock pot.

Clean/rinse the beans very carefully several times they might contain little pebbles.
Once cleaned place the beans in the pot
Cut 1- Spanish Onion into quarters–place in the pot
Cut 1- Green Pepper remove seeds into quarters–place in the pot
1-Teaspoon of Ground Cumin–place in the pot
1-Teaspoon of Coarse Salt–place in the pot
1-Teaspoon of Black Pepper–place in the pot
1 1/2-Tablespoon of Olive Oil–place in the pot
4-Large Peeled Garlic Cloves – Use your paring knife and cut a slit into them–place in the pot
Add 3- Dried Bay Leaves

I like to use my hands, but spoons work as well, mix all together. The aroma is great! Fill the pot with water about 1 inch above the bean line, cover and soak overnight for at least 12 hours….

Check the bean water line- water has been absorbed, add more, at least 1-inch above the bean line. Bring to a high boil for about 5minutes, stir and reduce to low heat. Cook uncovered for about 2 1/2 hours.
Skim occasionally and stir–check the water line, never let it dry out, check bean tenderness. If you need to add more water it must be warm/hot.
After 2 1/2 hours the vegetables (onion, green pepper, cloves, etc. have basically dissolved to nothing). Discard the bay leaves and remove the vegetables with your tongs and transfer to a bowl. Next transfer into a food mill- if you leave a few vegetables behind in the pot it is fine. Add some liquid of the beans to your food mill with the vegetables and create a nice paste- add back to the pot….
Taste the bean tenderness most should have cracked and they should be tender not MUSH, not hard…Continue to cook on low heat…. Add your last 3-remaining bay leaves. Add some fresh cracked pepper – to taste. (Less is more, you can always add more)

Fry Pan is now needed
Finely dice/cube your remaining onion,green pepper(seeds removed) and garlic cloves – set aside
Add about 1/4 cup of olive oil to the fry pan low heat until FRAGRANT do not smoke it at all
Add the garlic, stir, do not let it brown
Add the onion, continue to stir until opaque and tender about 8-10 minutes
Add the green pepper cook until tender
Add pinch of salt to taste
Add pinch of black ground pepper
Add a teaspoon of apple cider vinegar (sometimes I use the cap of the bottle as the measurement)
Add the cumin – 1 teaspoon
Stir – mix well making sure all flavors are combined

Remove from heat and add all contents to the beans that are still cooking at low temp. Continue to cook your beans for about another 1 1/2 low heat – COVERED.

Your're basically done… The beans should be tender, the broth a bit thick…  Set aside serve and eat or store in the fridge–only in glass containers.

Tuesday, April 14, 2015

Pork Tenderloin with Roasted Veg

Baked a pork tenderloin with asparagus, broccoli, and green beans.  Probably at 375 or 350 for 20-30 minutes.

Monday, April 13, 2015

Fasty Salad

The usual.

Friday, April 10, 2015

Thai Chicken Salad


I really don't remember how we made this.  Probably followed the recipe.

Chicken marinade
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total

2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts

1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper

Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

1.  In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2.  Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.
3.  Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

Tuesday, April 7, 2015

Potato Kale Asparagus Jalfrazie

Sauteed some diced sweet potatoes, threw in some asparagus near the end.  Blanched some kale, then chopped it fine.  Added some rando beans that we had (2 cans probably).  Added a jar of Jalfrazie paste.  Done and done.  Needed some naan to go with it, but otherwise was really tasty.