Friday, January 28, 2011

New Cookie Recipe

I'm looking forward to trying this cookie recipe:

Oatmeal Bittersweet Chocolate and Cocoa Nib Cookies

I just need to figure out where I can buy cocoa nibs. We also have the same problem she has, how to make cookie dough last until baking time!

Thursday, January 27, 2011

Rice and Beans

I have commented before that it sometimes feels like we live in a test kitchen. This recipe reflects that. We had a favorite Rice and Bean recipe made with a variety of canned beans and a packet of chili seasoning. It's a very healthy recipe and, in fact, I found it in the Champions in the Kitchen: Great Food for Healthful Living - a compilation of recipes published by the Arthur G. James Cancer Center Hospital and Research Institute at The Ohio State University.

Even though it is a healthy recipe, we felt there was some room for improvement. Our first adjustment was to rinse the beans, which can reduce the amount of sodium in a recipe by something like 40 percent. Then we used cumin and chili powder instead of the chili seasoning packet, which can have a lot of additives. Then, for budgetary and health/environmental reasons, we switched to organic dried beans (thank goodness for the Whole Foods bulk section!). At this point, I'm not sure how this compares taste-wise to the original recipe. I just know that our adjustments have evolved to a new recipe that received thumbs-up all around the table. I hope you enjoy it as much as we do.

Rice and Beans

4 cups dried mixed beans (we used a combination of pintos, black, cannellini, kidney, and black-eye peas)

Rinse and soak overnight in 8 cups (?) of water. Drain and rinse in the morning.

Saute in pan spritzed with olive oil:
1 cup chopped onion
1/2-1 cup diced green peppers

Put beans in crockpot and add:
Sauteed onion and green pepper
Diced Tomatoes (28 oz can)
1 Tbsp Cumin
1 Tbsp Chili Powder
3/4 tsp Garlic Powder (I was feeling lazy or I would've used 3 cloves minced garlic)
Water (I used the tomato can and filled it 1 1/2 times)

Simmer in crockpot on high all day. Just before serving add:

2 tsp Kosher Salt

Serve with rice and top lightly with shredded cheddar cheese.

My husband, who loves really spicy foods, adds New Orleans Voodoo Hot Sauce, or something comparable as well.

Monday, January 17, 2011

In The News

My mom subscribes to a CSA (Community Supported Agriculture) in her area and receives a newsletter each week with news and recipes as well as what will be in her box. We like to compare CSA offerings and share other foodie info, so she forwards her newsletter to me. I found the links to recent news articles this week particularly interesting and thought I'd share them with you.

America's Food Fight

Why the banana crisis doesn’t make me stop worrying and love GMOs