April 8, 2013
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In an effort to jazz up taco night, I decided to make black beans and rice as a side dish to accompany our beef tacos and green salad. This recipe was easy, and it was a big hit with adults and kids.
- 1 teaspoon olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2/4 cup uncooked white rice (I used jasmine)
- 1.5 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3.5 cups canned black beans, drained and lightly rinsed
- In a pot over medium-high heat, heat the olive oil and then add the onions and garlic, sautéing for 4 minutes.
- Add the rice and sauté for another 2 minutes.
- Add the broth, bring to a boil, cover and lower the hear and cook for 20 minutes.
- Add the spices and the black beans.
There were no leftovers.
February 1, 2013
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The cauliflower of my childhood took one of two forms: The frozen variety, in which the steamed or boiled veg took on a sponge-like quality; and the raw variety, OK to dip in dressings at a party, but not really acceptable on the dinner plate. A very simple seasoning and roasting has made this winter vegetable a side dish staple, and I hope you enjoy it as much as I do.
- 1 head of cauliflower
- 1 medium onion, sliced
- 4 sprigs of fresh thyme
- 4 unpeeled cloves of garlic
- 3 Tablespoons olive oil
- kosher salt
- freshly ground pepper
- 1/2 cup grated Parmesan cheese
- Preheat your oven to 425 degrees — nice and hot
- Cut the cauliflower into bite size florets
- Toss cauliflower on baking sheet with the onion, thyme, garlic and olive oil; season with salt and pepper
- Roast, stirring and tossing occasionally for 35 or so minutes until the cauliflower is almost tender
- Sprinkle with Parmesan and continue to roast another 10 minutes more (cauliflower should then be tender)
PS – Discard the thyme and garlic cloves.
April 25, 2011
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This dish was recently requested by my mom – I had actually forgotten about it. It is sweet, creamy and definitely decadent. Enjoy!
- 2 (10 ounce) packages of frozen corn kernels, thawed
- 1 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons butter
- 1 cup whole milk
- 2 tablespoons flour
- 1/4 cup freshly grated Parmesan cheese
- In a deep skillet or saucepan over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
- Whisk together the milk and flour, then add to the corn mixture.
- Cook over medium heat, stirring, until the mixture is thickened and the corn is cooked through.
- Remove from heat and stir in the Parmesan cheese until melted.
I had doubled the recipe and had quite a bit leftover, and my mom suggested I add it to broth and make a corn chowder. I’ll let you know how that goes!
January 27, 2011
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I seriously doubt I will ever buy applesauce from a jar ever again. OK, maybe if I’m really sick and just want applesauce or something! But, it won’t be the same …. this is pretty fail-proof, and it’s delicious.
– 4 medium-sized apples
– 1/4 cup of sugar
– 3/4 cup of water
– a few shakes of ground cinnamon (sorry, I can’t be more specific)
1. Peel and core your apples. I have a Pampered Chef apple peeler/corer that my mother-in-law gave me, and it’s fabulous. If you don’t have something like it, I recommend getting one.
2. Cut your apples into quarters.
3. Put the apples, sugar, cinnamon and water into a 2-quart pan.
4. Cover and cook at medium heat for about 20 minutes.
5. Let the apples cool a bit. Then, you can either mash them with a potato masher OR put them into a blender and blend the apples until they are smooth. I prefer to blend them. They come out so much more decadent. I don’t know how, but they do.