Wednesday, December 2, 2009

Wish me luck...

So my life has been a little crazy this week. Tomorrow is my Studio 5 appearance and I spent over 3 hours tonight prepping and getting everything ready. I've been on TV quite a bit over the years, working in Advertising and Marketing, but I've never done a cooking demo. This should be interesting. I just hope it goes smoothly.

Anyway, It's also been a difficult week, because my Aunt passed away. She had been sick for some time. It's funny how you can think you're prepared for something, but it still feels like a punch in the gut when you finally get that phone call.

I hope you'll all forgive me for taking the rest of the week off, as I'll be headed out of town for the funeral.

I'll leave you with two recipes though. These could either be two side dishes to a fabulous Mexican entree, or like us, you could make the combination of the two a meal in and of themselves.

I know making beans from scratch seems like a lot of work, but really it's not. It just takes some forethought. Once you get them soaking and cooking, it's just a matter of time. No effort.

As for the rice...yum! This is a great option for left over rice from your favorite take out, or you can cook some up just for this dish. It's worth it, I promise!

Enjoy! I'll be back on Monday!

(Mindi Original)

4 C. dried black beans
8 C. Water

6-8 C. chicken stock
¼ C. lime juice
1 T. salt
2 t. pepper
2 t. cumin
2 t. chili powder
2 t. garlic powder
1 t. thyme
1 small onion grated, or 2 T. dehydrated onion flakes
2 bay leaves

1. Wash the black beans and put them into a large mixing bowl. Add the water, cover and allow to soak in the refrigerator for 12 hours (overnight).
2. The next morning, drain the beans and wash again. Put into a large stock pot and add the chicken stock.
3. Add all the remaining ingredients and bring to a boil. Allow to rapid boil, uncovered, for about 15 minutes.
4. Turn the heat down to simmer, cover and allow to cook for 4-6 hours or until the beans are tender to your desired taste. (I like mine really tender, so I usually let them cook for about 6 hours.)
5. Serves 6-8 people.
6. Serve with Mexican rice, grilled chicken, or use in a variety of yummy recipes.

(Mindi Original)

4 C. prepared white rice
1 T. vegetable oil
1 can diced tomatoes with cilantro and lime
1 t. ground cumin
salt & pepper
2 C. shredded cheese (cheddar or mozzarella)

1. In a large skillet heat oil over high heat. Add the rice and cook for 2-3 minutes.
2. Add the tomatoes, cumin, salt and pepper. Cook for 5 minutes or until heated through.
3. Add the cheese, stir until melted.
4. Serve immediately
5. Serves 4-6 people

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Laurel said...

i'm so sorry to hear about your loss, my friend.

I love your blog. LOVE IT.
You make me want to stay home and cook all day.


Unknown said...

Saw you on TV- you're my new claim to fame!! You did an awesome job and I can't wait to make the enchaladias.
Miss you on Thanksgiving. . .

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