Slow Cooker Cuban-Style Black Beans with Rice
June 26, 2006 by Andrea
Filed under Vegetables
There is something about beans and rice that I find very comforting. We can make a whole meal out of a simple dish such as this. I like to eat beans and rice just about any way, but this is probably my favorite. The recipe is inspired by several that I’ve tried over the years, including one from Latin American Cooking Across the USA, by Himilce Novas and Rosemary Silva. This version uses more tomatoes than the traditional Moros y Cristianos, but we like the extra juice. Cooking in the slow cooker makes it a really easy meal.
Equipment
6 quart slow cooker Read more
Hummus bi Tahini
March 29, 2006 by Andrea
Filed under Appetizers, Middle Eastern
I was first introduced to hummus while working in Saudi Arabia. The cafeteria cooks on the Saudi Aramco compound made some really excellent hummus. The color was almost like alabaster and the texture was very smooth. The local pita was very thin, and we would take a torn piece between the thumb and index finger and pinch up the creamy hummus.
Party fare always included hummus, and I asked the other teachers how to make it. The answer was almost always the same: garbanzo beans, lemon juice, garlic, tahini. No amounts included. So I started experimenting and reading many different recipes for hummus, and after many experimental versions I finally hit the nail on the head. When I taste it I can close my eyes and imagine that I’m back in Saudi Arabia—it’s that close to the stuff I remember. Read more
Layered Bean Dip and a Tribute to Fundraiser Cookbooks
February 18, 2006 by Andrea
Filed under Appetizers, Musings..., Salsas & Dips, Tex Mex
I have a relatively small collection of fundraiser cookbooks. One is from my grandmother’s church, two are from hospital auxiliary groups, two are from elementary schools, two are from overseas women’s groups, and one is from a law firm that donated the proceeds to charity. I would really like to have more fundraiser cookbooks, because these books are treasure troves of all the great regular kinds of foods that people eat. The recipes are contributed by moms and grandmothers—veterans of the kitchen who know what it’s like to try and put a meal together while juggling kids, job, and everything else. So when I go hunting for a recipe, I almost always start with these because there’s a good chance that I’ll find what I’m looking for, or at least something very similar.
Today’s recipe is a good variation on the layered bean dip. It’s called “Walking Tostada” and it’s from the ClearGourmet fundaiser cookbook, submitted by Lana Crist and Elsbeth Simon. This dip is great for parties, poker or Bunco night, or just whenever the mood strikes. Read more
Andrea’s Red Rice and Beans
February 15, 2006 by Andrea
Filed under Main Course
I’ve been making this dish for about eight years. This little creation was my attempt to eat healthy on a budget. It’s a take-off on hispanic beans and rice using some Sazon Goya, black beans, garbanzos, yellow corn, and tomatoes. It makes a good sized batch, and you can freeze it in small containers to pull out for easy lunches to take to the office.
If you eat rice regularly and have not been introduced to the wonders of rice cookers, I highly recommend trying it. You can get a decent model for under $40 and they run like a charm. I got hooked on rice cooked this way while living in Saipan, but inexpensive rice cookers were simply not available on the island in the late 80s, and I couldn’t justify shelling out a couple hundred dollars for one of the beautiful Zojirushi models at Joeten or the Korean grocery store in Chalan Piao. So I waited several years and two countries before finally buying a rice cooker for about $75 in Al Khobar, Saudi Arabia. I’ve never been without one since. Read more
Black Bean Soup
January 19, 2006 by Andrea
Filed under Soups & Stews
Another regular from our winter soup kitchen. It’s very easy and tasty, great for a quick weeknight meal. Puréed black beans, salsa, and cilantro give this soup a great consistency and flavor. It’s delicious served with tortilla chips and a queso dip.
Equipment
blender
sharp knife
6 quart pot
Ingredients
1 medium onion, chopped Read more
