Wednesday, November 14, 2007
Black Bean Chowda
Greens-guilt is something that strikes me from time to time. If I ever find myself hungry but also feeling like I haven't had many greens lately I call it greens guilt. Most of the time I enjoy greens but every now and then I'll slip them in because I feel I should. Here we are, named in honor of my recent New England surroundings.
Black Bean Chowda
Tear washed spinach leaves into some black beans simmering in their water. Grind in some black pepper and a squirt of Braags or soy sauce. When hot remove from heat and add some tortilla chip crumbs. They can be stale, something like this is the best use for them. Let the chips and beans absorb some water as it cools to a comfortable temperature. The chips should provide salt as would canned beans so you probably won't need to add any. Enjoy.
Black Bean Chowda
Tear washed spinach leaves into some black beans simmering in their water. Grind in some black pepper and a squirt of Braags or soy sauce. When hot remove from heat and add some tortilla chip crumbs. They can be stale, something like this is the best use for them. Let the chips and beans absorb some water as it cools to a comfortable temperature. The chips should provide salt as would canned beans so you probably won't need to add any. Enjoy.
Labels: black beans, braags, chips, chowda, chowder, spinach
Wednesday, June 06, 2007
Hipster Pie
I have seen more Hipsters in my neighborhood in the last week than in the four years I have lived at this house. I guess it means nothing but good things for property appreciation. In honor of knit skull cap before me at the ATM, mister blonde and black stripes waiting behind me at the ATM and chunky skateboard girl rolling down the block I dub my dinner Hipster Pie.
Hipster Pie
Pile some gallo pinto in the center of a pasta bowl or your vessel of choice. For my gallo pinto, I use pressure cooked black beans and short grain brown rice. On one edge of the pile, place some onions grilled with some sliced chilies, these beautiful wrinkly mild chilies I got at the farmers market work well grilled as well as in salads. Next to that I dress with the closest I've come to yellow mole. Around the rest of the circumference of the bowl, shredded lettuce.
Step away from the Tamale Lady, Missionites; hold onto your Buddy Holly glasses because the half assed homemaker is here, chase your PBR with something so ironically titled, it will blow your John Deere cap right off your head.
Hipster Pie
Pile some gallo pinto in the center of a pasta bowl or your vessel of choice. For my gallo pinto, I use pressure cooked black beans and short grain brown rice. On one edge of the pile, place some onions grilled with some sliced chilies, these beautiful wrinkly mild chilies I got at the farmers market work well grilled as well as in salads. Next to that I dress with the closest I've come to yellow mole. Around the rest of the circumference of the bowl, shredded lettuce.
Step away from the Tamale Lady, Missionites; hold onto your Buddy Holly glasses because the half assed homemaker is here, chase your PBR with something so ironically titled, it will blow your John Deere cap right off your head.
Labels: black beans, lettuce, mole, rice
Monday, February 05, 2007
autoclave
India loves the pressure cooker. I think I knew this before but I was reminded on my recent trip. I have been reading a lot about it and it seems to be a miracle machine. Containing the steam retains nutrients (and essence, I imagine). It also conserves energy and takes less time. The pressure allows water to cook at temperatures beyond its boiling point. Similar machines used to sterilize medical tools are called autoclaves.
I have been pressure cooking my black beans the last two weekends. I suggested it with vegan mike one night for a soup he was making. We discussed its mechanics as I showed him how to use it. He has since made two soups and two batches of red beans.
I haven't done anything complex in it, just plain black beans at an amazing speed. I will do some kind of soup or stew and report back.
Autoclaved Black Beans
Add dry beans to pressure cooker. Add water until the bean are submerged by a few inches. Bring to a boil, boil for 2 minutes, turn off heat and let soak for 1 to 4 hours. Remove water, rinse slightly. Add water until beans are submerged by one inch. Close pressure cooker, place the weight on top on its highest setting (my weight has different little holes with different numbers next to them). Boil. When pressure builds up enough to hiss or shake the weight, start the timer for 25 minutes. Lower the heat until just a little shaking or hissing takes place. Once time has passed remove the weight. Remove from heat and run some cold water on the pressure cooker until steam stops charging out. Open, season and enjoy.
I have been pressure cooking my black beans the last two weekends. I suggested it with vegan mike one night for a soup he was making. We discussed its mechanics as I showed him how to use it. He has since made two soups and two batches of red beans.
I haven't done anything complex in it, just plain black beans at an amazing speed. I will do some kind of soup or stew and report back.
Autoclaved Black Beans
Add dry beans to pressure cooker. Add water until the bean are submerged by a few inches. Bring to a boil, boil for 2 minutes, turn off heat and let soak for 1 to 4 hours. Remove water, rinse slightly. Add water until beans are submerged by one inch. Close pressure cooker, place the weight on top on its highest setting (my weight has different little holes with different numbers next to them). Boil. When pressure builds up enough to hiss or shake the weight, start the timer for 25 minutes. Lower the heat until just a little shaking or hissing takes place. Once time has passed remove the weight. Remove from heat and run some cold water on the pressure cooker until steam stops charging out. Open, season and enjoy.
Labels: beans, black beans, pressure cooker
Wednesday, July 19, 2006
rice in the afternoon
I had lunch with three Database Administrators the other day. I've never sat down with that many Indian people I wasn't related to. Of course, I was the only one not toting Indian food. "That's very healthy" one guy said, "oh, this is my favorite lunch" I said. "I need rice in the afternoon." another guy replied.
Black Bean Salad.
Make a pot of black beans, stash some in the fridge and some in the freezer. Spoon it over a salad of greens (spinach or lettuce), slivers of red onions and fresh tomatoes. The critical ingredients here are the beans and tomatoes. I seem to have red onion and lettuce more often then not but I tomatoes came to the farmer's market in June so it was exciting to have tomatoes again after my two-Sunday sabbatical in Boulder. The beans are courtesy of having access to a crock-pot that works. I also got some long mild chilies a few weeks ago that have kept nicely, I slice them thinly into this salad. Serve with tortilla chips.
Black Bean Salad.
Make a pot of black beans, stash some in the fridge and some in the freezer. Spoon it over a salad of greens (spinach or lettuce), slivers of red onions and fresh tomatoes. The critical ingredients here are the beans and tomatoes. I seem to have red onion and lettuce more often then not but I tomatoes came to the farmer's market in June so it was exciting to have tomatoes again after my two-Sunday sabbatical in Boulder. The beans are courtesy of having access to a crock-pot that works. I also got some long mild chilies a few weeks ago that have kept nicely, I slice them thinly into this salad. Serve with tortilla chips.
Labels: black beans, lettuce, recipe, salad
