Black beans, Venezuelan Style.

Black beans are THE thing to eat in my country. Black beans rule the whole world!!!!

If you make them well.

I will give you the recipe on how to make them from dry beans but you are more than welcome to use can beans, just use good quality ones and rinse the soupy thing that is in the can.

Take the dry beans, look through them for stones or little twigs, rinse them twice in cold water. Put them in a big bowl and fill it up with water,you want a lot of water on top of the beans. Add a TBSP of baking Soda, mix and let it sit on the counter over night.

In the morning rinse them and then put them in a big pot with a lot of water covering the beans. Add salt, 4 whole cloves of garlic, half of an onion (cut in two) and if you have, a ham bone or some pork product.

Let it boil and stir every once in a while, when the water reduces to the surface of the beans add more hot water. Repeat this process until the beans are really soft. Remove the big pieces of garlic and onion.

I usually do this in the morning while I'm doing laundry or cleaning, I just come back to it and stir or add water.

While waiting you can dice an onion, very small, 4 cloves of garlic, 1 red pepper, 1 green pepper and saute it all with some bacon or just alone. You need to keep everything in low heat for at least 10 minutes, after 5 minutes you want to add some cumin  (about 2 tsp), oregano (about 1 tsp), salt and pepper. Keep cooking, once it's done it will look more like mashed veggies or very mushy veggies.

Add them to the pot of beans and start mashing them with a potato masher. You want to mash about a fourth of the beans. Keep cooking for another 20 minutes in low heat. They should be somewhat creamy at the end. Make sure to taste for salt.

That is it!
I usually make a huge pot use it and then freeze the rest.

Enjoy, they are worth the trouble ;-)

Venezuelan rice

Well, I was asked for this recipe although you might not want it anymore because you are all making brown rice but here it is for the descendants, right?

 We make rice in pots not on "rice cookers' so I don't really know if you can do the same in a rice cooker or not.

Here we go!
-The way we measure the rice is 2 cups of water for every  1 cup of rice.
-It is best if you use a thick pot for the rice.
-Do NOT mix the rice after it boils, just let him be. I do not know why we must follow this rule, we never questioned our elders.
- You must add salt. How much? I asked the same to my mom as a little girl and she said "Guess! whatever looks good is great!"

To make two cups of dry rice.

 In a medium pan, saute two minced garlic cloves in some olive oil. Just for about a minute. Noticed that I didn't say heat the pan first, you don't want to burn the garlic. Add the two cups of dry rice and saute for about 3 to 4 minutes, it will be done when it looks translucent or a little toasty (depending on the rice) then add 4 cups of water and salt. Mix well and leave on medium high heat until it boils.
Watch it closely after it boils and turn down the temperature to very low heat when the water has reduced just enough to see all the rice. Cover it and let it sit until done.
No, I don't know how long that is, usually I just go and do the rest of the meal while that is happening. It is hard to burn it when the temperature is so low.
Check on it after 10 minutes maybe, it should look dry and smell yummy. You can taste to see if it still needs some more time.

I love adding green or red bell peppers, just a couple of strips or onions or all of them! just a little, like a Tablespoon.

Also you can add a pinch of Turmeric to make it look yellow, it won't really change the flavor but to us yellow rice is "fancy"

The last note is, our rice is supposed to be the opposite to "sticky rice" so it will be fluffy and each grain independent from the other, but they are all one happy family, just like us!
:-)

Mac N' Cheese Done Right

This is the recipe I made over the summer at Mom's house.  Amy asked for it a while ago, and I have no good excuse as to why it's taken me this long.

But, make it and eat it and you'll be so happy, you'll find it in your hearts to forgive me.

I've had to increase amounts over the years, so it feeds my growing family with enough for leftovers the next day.  So, this is the original recipe 4x'ed.  It makes a lot, but they eat a lot.  It's their favorite meal.

7-8 C. uncooked pasta (depending on how creamy you like your mac)
4 T. butter
4 T. flour
1 tsp. salt
1 scant tsp. pepper
1 heaping tsp. dry mustard
1 tsp. Worcestershire sauce (DON'T leave this out.  It is a subtle flavor, but really sets this recipe apart from other mac n' cheese wannabes)
4 C. half and half (you can use milk, but it's just that much amazing-er with the half and half)
5-6 C. cheese, cubed or shredded (again, the amount can vary depending on how saucy you want it.  And feel free to mix it up with the cheeses--sharp cheddar, Swiss or Gruyere, Monterrey jack, Parmesan, I think I even threw in some Gouda once--it is all delicious)
6 T. some sort of topping--bread crumbs, crushed Ritz crackers, crushed corn flakes tossed with butter, or (my personal favorite) Parmesan cheese

Cook pasta according to package directions.  Drain.  My family likes them on the well-done side for this dish.

While the pasta is cooking, melt butter in a large sauce pan, or enameled Dutch oven over medium heat.  Whisk in flour, salt, pepper, mustard, and Worcestershire sauce.  Reduce heat to low.

Add the milk gradually, stirring as you go so you don't get any lumps.  Add the cheese.  Continue stirring until the cheese melts and the sauce is creamy and smooth and delicious.

Stir the noodles into the cheese sauce.

If you want, you can eat it right now.  Usually, I can't resist a few bites at this stage.  But, if you want the flavors to combine even more, you can bake it.

Pour the mixture into a 9x13, or other large glass pan.  Unless you used the Dutch oven, then just leave it.  Top with your topping of choice.  Cover (if using aluminum foil, I recommend lightly spritzing with oil or cooking spray to prevent sticking.

Bake at 350 for 20-30 minutes, or until it's bubbly and beautiful.  Uncover and switch it to broil for the last 5, for a fabulous golden top.

Ideally, let it sit for 5-10 minutes so it can cool a bit and the sauce has a chance to thicken a little.

Delicious Popcorn

Peanut Butter Cup Popcorn

8 C. popped popcorn (1/3 C. unpopped), tossed w/2 T. butter and some salt
1/2 C. honey
1/2 C. sugar
3/4 C. peanut butter
1 tsp. vanilla
3 squares chocolate almond bark (6 oz.)
1 C. Reece's peanut butter cups minis

Put popcorn in a large bowl.  Line a cookie sheet with parchment paper.

In a small saucepan, combine honey and sugar.  Bring to a boil, reduce heat and simmer for 2 minutes.  Remove from heat and add peanut butter and vanilla.  Stir until combined.  Pour peanut butter mixture over popcorn.  Gently toss with a wooden spoon until popcorn is coated.  Spread on prepared baking sheet.  Drizzle popcorn with melted almond bark.  Cool completely and stir in mini peanut butter cups.


Caramel Cinnamon Roll Popcorn

12 C. popped popcorn (about 1/2 C. unpopped), tossed w/3 T. butter and some salt
1 C. pecan pieces
1 C. brown sugar
3/4 tsp. cinnamon
1/2 C. butter, cubed
1/4 C. light corn syrup
1 tsp. vanilla
2 squares vanilla almond bark (4 oz.)
3/4 C. caramel pieces (I cut normal caramels into fourths and this seemed to be the perfect size)

Preheat oven to 275.  Line a cookie sheet with parchment paper.  Place popped popcorn and pecans in a large bowl.

In a large bowl, combine brown sugar and cinnamon.  Add cubed butter and corn syrup.  Microwave on high for 30 seconds and stir.  Microwave for 4 more minutes, stirring halfway through.  Stir in vanilla.  Pour mixture over popcorn and toss gently with a wooden spoon until popcorn is coated.  Spread popcorn mixture onto prepared baking sheet.  Bake for 20 minutes, stirring halfway through.  Melt almond bark; drizzle over popcorn and let cool completely.  Break popcorn into pieces and stir in caramel pieces.

*I made both of these.  I thought they were both delicious, but the cinnamon roll one is sort of divine.

Summer Tomato Tart

I figured I'd better share this before summer is over.  I made this a few weeks ago, but forgot to take a photo until this was all that was left:

Not the best photo.  But, it was seriously so yummy!

Crust:
10 (18x14-inch) sheets frozen phyllo dough, thawed
1/3 C. butter, melted
1/2 C. grated Pecorino Romano (I used Parmesan)

Topping:
8 oz. small fresh mozzarella balls, halved (these are sometimes hard to find here, so I just took a brick of regular mozzarella and cut it into cubes.
5 plum tomatoes, sliced (just used tomatoes from my garden)
1/3 C. thinly sliced fresh basil, divided (pretty sure I used way more than 1/3 C, but I'm sort of obsessed with the tomato/basil combination)
2 T. grated Pecorino Romano cheese (Parmesan)
1/2 tsp. salt
1/2 tsp. pepper

Unfold phyllo dough; cover with clean kitchen towel (to prevent drying out).  Lightly brush 17x11-inch baking sheet with some of the butter.  Place 1 sheet phyllo on baking sheet.  Brush with butter; sprinkle with some of the Romano cheese.  Repeat layers until all phyllo is used, brushing each with butter and sprinkling with cheese.

Bake at 375 for 12-14 minutes, or until crust is golden brown and crispy.  Cool completely.  If making ahead of time, wrap tightly until ready to use.

Just before serving--arrange mozzarella cheese evenly over crust; top with tomatoes.  Sprinkle with half of the basil, 2 T. Romano cheese, salt and pepper.

Bake 5-7 minutes, or until cheese is slightly melted and tomatoes are warm.  Cool slightly; sprinkle with remaining basil.

This was a little extra work, but I thought the phyllo dough was kind of fun to work with.  And did I mention how delicious this was?!

Baja Black Beans Corn and Rice

This is easy and delicious and you will love it!  (Original recipe here.)

Makes 6 servings

Ingredients:
6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce

1 Cook brown rice.
2 In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3 To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
4 Stir together before eating.

Don't you just love step #4? :)

Good Morning, Muffins!

I've share this on my other blog, but a friend recently requested the recipe, so I thought I'd post it here.  Enjoy!

1/2 C. ground flaxseeds (if you don't grind them, your body can't digest them and you lose all of their amazing nutritional power)
1/2 C. whole-wheat flour (I actually do 1 C. of this)
1 C. all-purpose flour (and 1/2 C. of this)
1/2 C. oat bran (in a pinch, I just put 1/2 oats into my food processor.  Not the same, but it still tastes good and is good for you)
1/2 T. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
pinch salt
pinch pepper (say what?! It's okay, you won't notice it's there.)
1/2 C. brown sugar
1/2 C. sun-dried cranberries or raisins
2 eggs, beaten
1/2 C. buttermilk or plain low-fat yogurt
1/4 C. canola oil
1 ripe banana, peeled and mashed
1 carrot, grated

Preheat oven to 375.

Combine the flaxseeds, flours, oat bran, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, pepper, brown sugar, and cranberries or raisins in a large mixing bowl.

In another bowl, mix the remaining ingredients. Fold the buttermilk mixture into the flour mixture with a spatula or spoon, just until combined. Spray 12 standard muffin cups or line with paper cups. Divide the mixture evenly among the muffin cups and bake in the center of the oven 20 to 25 minutes until a toothpick inserted in the center comes out clean.