Wednesday, January 9, 2013

Cuban Black Beans

This is my all time favorite bean recipe.  It is the perfect bean.  My kids also say that this is their favorite bean recipe. It's a Win-Win.  These beans are also super simple and frugal.  We eat them in a bowl with a side of cornbread.  We smash them up in a cast iron skillet and eat them on toastadas or rolled up in a tortilla.  We eat them with tortilla chips after piling them high with lettuce, onion, cilantro, cheese and salsa.  If you like beans please try these. 


Serve them whole....


Serve them mashed!

CUBAN BLACK BEANS
  • 2 lbs. dry black beans
  • 1 lg. yellow onion, diced
  • 2 garlic cloves, minced
  • 1 bunch of cilantro
  • 2+ t. salt

The night before you want to eat your beans, pick through beans and be sure you have no rocks and rinse....key to good dental health.  Place beans in large pot/Dutch oven and cover with water, about 1 inch past the beans.  Let soak overnight.  The next day, depending on when you want to eat your beans (you will need 2 hours to cook the beans), drain and rinse the beans.  Rinse the pot you soaked them in.  Spray pot with nonstick spray or drizzle a little olive oil in and heat to medium heat.  Saute the onions until they soften, about 5 minutes.  Throw in garlic and saute another  minute, until things start smelling like garlic.  Add beans and enough water to cover beans.  Bring to a boil and then reduce to a simmer.  Cover pot and let them simmer for an hour and a half, checking them every 20 minutes or so to be sure they have enough water.  Wash the cilantro.  Chop off the stems and the base of the bunch and rough chop it.  After the beans have been cooking for an hour and a half add 2 teaspoons of salt and 1/2 the cilantro. Stir to combine well. Continue to simmer.  After thirty minutes more, check for saltiness and add more salt if needed.  I usually end up using 3 teaspoons. Toss in the remaining cilantro and stir.  Serve with cornbread or if desired scoop into a cast iron skillet, draining off some of the liquid and mash the beans for burritos, toastadas, nachos.....yum.

Tuesday, January 8, 2013

Cinnamon Bun Scones

You would think we were British!  My littles have two favorite shows, Peppa Pig and Charlie and Lola, both British.  My oldest chick is completely obsessed with One Direction.  Rowdy and I enjoy our Saturday night Keeping Up Appearances. My littlest chick just learned to ride her bike without training wheels....she calls them stabilizers! To top it off a favorite breakfast food around here is scones.
I like this recipe because it is a little heartier with the inclusion of the oats.  Have I mentioned that adding oatmeal automatically makes something healthier?  Well it does in my mind. 

  
CINNAMON BUN SCONES

  • 1 cup instant oatmeal
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 T. baking powder
  • 1/4 t. salt
  • 1/4 cup demerara/turbinado (or white sugar)
  • 1 stick butter
  • 3/4 cup nonfat milk (or milk of your choice)
  • 1 egg
  • 1 t. vanilla
  • 2 T. sugar
  • 2 t. cinnamon
      Glaze:
  • 1 c. powdered sugar
  • 1/4 t. maple flavoring
  • 1 t. strong brewed coffee
  • Milk (enough to make it the consistency you like, adding it in 1 tablespoon at a time)

Preheat oven to 425 degrees.  Combine flour, oats, baking powder, salt and demerara.  Mix.  Cut in butter.  In a separate bowl combine eggs, milk and vanilla.  Pour into dry mixture and combine.  The dough will not be super wet, kinda dry, like a biscuit or like....like a scone if you have made scones before. Mix 2 tablespoons of sugar and 2 teaspoons of cinnamon together.  Swirl into dough...or mix in randomly.  Prepare cookie sheet with nonstick spray or line with parchment paper.  This will make 12 scones, so divided the dough in such a manner that you will have 12 equally sized scones.  I scoop out my dough onto the cookie sheet and then kind of loosely shape it into a roundish biscuit.  Bake for 12 to 15 minutes, until bottoms are golden.  Remove from oven.  While cooling, combine ingredients for frosting.  Drizzle glaze on scones and enjoy.  I like to put the scones on individual plates and then drizzle the glaze over the scone so the recipient gets all the glaze that drips off too!


Tuesday, January 1, 2013

Roasted Cauliflower

 
Amazingness.  The hubs and I gobbled up the roasted cauliflower.  It was sweet and savory at the same time, my favorite combination.  Some of the kids weren't sure.  I tried the "it is white broccoli" line.  Some people just weren't buying it.  Next time I will make a double batch, that is how good it was. 
 
 

ROASTED CAULIFLOWER
  • 1 head cauliflower
  • Olive oil spray
  • Salt, pepper, garlic salt, whatever floats your boat
  • Parmesan if you are not sure what the reaction will be without cheese (like me) so you sprinkled some on about 10 minutes before it was done (totally optional)
Preheat oven to 400 degrees.  Line cookie sheet with foil and spray with olive oil spray.  Wash and cut cauliflower.  My method is to cut off the florets and then slice the florets into slices, maybe 1/4 inch thick along with all the little bits that fall off.  Spread cauliflower on cookie sheet. Spray with olive oil spray.  Sprinkle with garlic salt and pepper.  Toss and spray with a little more olive oil spray.  Bake for 20 minutes.  Remove from oven, flip and stir and spread back out evenly on cookie sheet.  Cook another 10 to 20 minutes, until cauliflower is browning on the edges and is tender throughout. Serve immediately. 

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