La Platicona Habla: Tastes, Passions and Pursuits

Beans are a major source of protein, iron, B vitamins, folic acid, and starch. For vegetarians, this plant is perhaps the most important part of a healthy diet. This dish uses a lot of beans and is a fast meal when you are in a hurry. This chile has a very different flavor from the black bean soup recipe (post 12/20/05), but if you like black beans, I suggest that recipe specifically because the flavors posted there marry well for that particular bean.

You will need: 1/2 of a bell pepper diced; 1/4 white onion, diced; 4 cloves crushed garlic; either fresh red chile (that you make and have frozen, see blog from 1/18/06) or powdered, use 2 tbsp of powdered chile or 1/2 cup of fresh chile; 1/2 tsp of cumin; 2 regular sized cans of beans, I like to use a can of pinto and a can of mixed beans that includes kidney, black, and pinto beans; 1 c of vegetable stock; a 28 oz can of diced tomatoes; brown rice.

Step One: Cook 2 cups of brown rice either in a rice cooker or pot according to directions. Start the rice before starting the soup.

Step Two: In a large pot, saute onions, garlic, and bell pepper in 3 tbsp of vegetable oil over medium heat until translucent. Add the 2 cans of beans with their liquid, and 2 more tablespoons of vegetable oil. Cook for 7-10 minutes, stir often.

Step Three: Add spices, salt to taste, chile, vegetable stock, and tomatoes. Simmer for 15-20 minutes.

Step Four: Serve chile over rice and a side of quesadillas. I make my quesadillas with either corn (for gluten free eating) or flour tortillas and jack cheese (chedder isn't quite as flavorful). Salt to taste.

Labels: pinto beans, red chile, rice, soup, tomatoes

Today is my mum's _th birthday. My mom taught me all I know about cooking. In light of the fact that I have failed as a baker, I cannot purport to bake a cake and call it my own. I can however, dedicate this fall dish in honor of my mother's birthday. Feliz cumpleanos Mama.

Looking through the Jaime Oliver cookbook, I ran across a delicious idea for supper: stuffed and baked butternut squash. I have altered the recipe to adjust to what was in my pantry and fridge. Be sure to give yourself time to prepare and cook this - it takes about 2 hours total from prep to plate.

You will need: 2 small butternut squashes (if using one large one, cooking time is slightly longer but everything else is the same), olive oil, 1 cup of wild rice (the partly cooked kind, preferably a blend), 1/4 minced white onion, 2 cloves of garlic, rosemary (optional, you can substitute flat leafed Italian parsley), coriander (this is dried cilantro), 1/4 c walnuts or pine nuts (if using pine nuts, go with the fresh rosemary instead of parsley), 1/2 c of diced mushrooms (button or oyster, porcini are best).

Cookware: 1 cookie sheet, foil, saute pan, bowl for rice.

Step One: Take that one cup of wild rice blend (I use the Royal Blend brand from Wild Oats, also sold at King Soopers) and place it in a bowl with 1/2 cup of warm water. Set this aside.

Step Two: Preheat your oven to 400 degrees.

Step Three: Wash and pat dry your squash. Cut off the stem, and then cut the squash in half long ways. Scrape out the flesh of the squash and save all of the discarded seeds and pulp.

Step Four: In your pan, saute the discarded seeds and pulp with 3 tbsp of olive oil, onion, garlic, and mushrooms. (if you are using porcini mushrooms, they are usually dried so you should rehydrate according to the directions on the packet) Add 2 sprigs of fresh chopped rosemary or parsley, 1 tsp of coriander, and chopped nuts. Saute for another 3 minutes. Add the wild rice that has been hydrating in the bowl and cook for another 3 minutes.

Step Five: Take the pulp and rice mixture and scoop into the squash cavities. Put the squash halves together, rub the whole squash with olive oil, and wrap it in the foil tightly. Place this on a cookie sheet and cook at 400 degrees for 1 hour. Remove and let cool a little before unwrapping and serving.

This dish goes very well with a side of fresh baked bread (courtesy of the flatmate), and a light green salad. You can serve each person one half or less and you may choose to eat the squash skin and all, or discard the skin and eat only the squash flesh and stuffing.

Succulent oyster!

Labels: Butternut Squash, rice

All hail the fall! Autumn vegetables are in full season, including squash, parsnips, endive, mushrooms, cauliflower, and of course swiss chard. Swiss chard is a leafy vegetable and looks like a cross between spinach and rhubarb. Chard can be served in the style of spinach, but it also goes well in other dishes too. This dish was invented in my kitchen today so I can confidently say that it was good and surprisingly filling.

You will need:
- 1 a bundle of rainbow Swiss chard (try to get the organic kind because the leaves tend to be greener),
- 1/4 c sliced white onion,
- 2 garlic,
- piquin pepper,
- 1 can garbanzo beans (a.k.a. chickpeas),
- 2 diced carrots,
- 1 c white wine,
rest of this recipe is optional if you just want the greens
-1 can of whole tomatoes,
-1 c vegetable stock,
- parsley, salt, pepper.
Optional ingredient: fennel.

This is a 2 dish meal, you need a large pan, and a small pot to cook rice (or do as I do by cooking rice in a rice cooker)

Step One: Get your rice cooking. I use white rice, generally portions are 1 c rice to 2 c of water, dash of salt. Bring to a boil, reduce heat to low, cover, and cook for 1/2 hour (don't peek, this will ruin your rice, but don't burn it either!).

Step Two: In a large skillet, sautee 2 cloves of garlic, 1/4 onion (sliced), 2 carrots (thinly sliced), 1 crushed piquin pepper, 4 tbsp olive oil together on medium heat (if you want to add fennel, slice it up thin and add it now). Cook this for about 4 minutes, add one can of drained chickpeas. Cook for another 2 minutes, add 1 c of wine and squeeze 1/2 lemon into pan. Cook this for another 4 minutes so alcohol cooks off.

Step Three: Open the can of whole peeled tomatoes. (this makes 4 servings when you use a large can, (1 lb). Take out each tomato and cut it up. Add tomatoes and juice from can to the pan. Chop up handful worth of parsley and add to the pan, simmering through. Add 1 cup of vegetable stock, simmering while the rice cooks.

Step Four: Wash the chard and give it a rough chop. Add the chard about 2 minutes before serving. The chard needs only to wilt in the pan. Stir this around, adding salt and pepper to flavor.


Step Five: When rice finishes cooking, place rice down in bowl and then serve the chard tomato mixture on top. The mixture will turn the rice a vibrant pink.

Serve and enjoy.

Labels: garbanzo beans, rice, swiss chard