My third favorite kitchen gadget is my food processor - mostly because it makes life easier but also because it was a gift and I didn't have to pay for it. The vegetables could be shredded with a box grater if you like bigger pieces of vegetables but I don't because, hello, carpal tunnel. You could also buy pre-shredded coleslaw mix if you're feeling really lazy.
The two ingredients that I think make this recipe special are fresh cilantro and rice vinegar. Your mileage may vary.
Cabbage
Onion (I like to use red onion for this dish but use whatever you've got on hand)
Carrots
Mayonnaise
Rice Vinegar
Fresh Cilantro
Sugar
Salt (if needed - I try not to add salt to our food)
Process, chop, slice, and dice the cabbage, carrot, onion, and cilantro. A little onion goes a long way!
Place the mixture in a bowl. Add a nice sized glop of mayonnaise. I like to use the olive oil kind so I can fool myself that it makes this dish a little healthier. Add about a capful of rice vinegar and a teaspoon of sugar. Mix. Chill. Serve.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Sunday, January 26, 2014
Mom's Refried Beans (Crock Pot Recipe)
Why are these called refried beans anyway? Maybe I should call them Mom's smooshed beans. ::Shrug:: This ain't a restaurant - shut up an eat!
I loves me a crock pot. It's the ultimate lazy cooks' gadget. My second favorite kitchen gadget is my stick blender, which we will use today because who wants to risk getting burned by putting hot beans in a food processor? I've made these beans with a manual potato masher before, but yea. No. Too much effort.
1 bag of pinto beans (or more if you're feeling really adventurous)
Water to cover the beans
Oregano
Cumin
Salt
Pepper
1/2 cup of water approximately (this is the fat-free this recipe needs some moisture part)
Place the beans in the crock pot and cover with water. Turn the crock pot on high. Walk away and go do something fun. Or do some house chores, or take a nap. This ain't a restaurant - no reason to hang out in the kitchen all day.
The beans cook and cook and cook for 7 - 8 hours until they're soft. You didn't notice this because you were doing something fun. Or you could have checked once or twice throughout the day to make sure you didn't have to add more water to the crock and that the beans were still covered.
Drain the beans into a colander. Careful!! Very hot!! Rinse with running water because bean juice is slimy and weird. I put my beans back into the crock pot for the next step,
So - the beans are in a pot. Add salt, cumin ( a little goes a very long way), oregano, and water to the mix using whatever amount tastes good to you. Remember you can always add more seasonings.
Mash, mash, mash with your gadget until they've reached a desired consistency. I like to see a little bean in there but puree is good too.
This recipe freezes well, which is why I make a lot! Mixed with a little salsa and shredded cheese these beans also make a very good burrito filling.
***Note to self: Remember, you have fresh cilantro in the fridge. Add it **
This recipe is vegetarian friendly and most likely gluten free. There is probably gluten in the cumin unless you grind your own. Seek an expert if you're unsure.
I loves me a crock pot. It's the ultimate lazy cooks' gadget. My second favorite kitchen gadget is my stick blender, which we will use today because who wants to risk getting burned by putting hot beans in a food processor? I've made these beans with a manual potato masher before, but yea. No. Too much effort.
1 bag of pinto beans (or more if you're feeling really adventurous)
Water to cover the beans
Oregano
Cumin
Salt
Pepper
1/2 cup of water approximately (this is the fat-free this recipe needs some moisture part)
Place the beans in the crock pot and cover with water. Turn the crock pot on high. Walk away and go do something fun. Or do some house chores, or take a nap. This ain't a restaurant - no reason to hang out in the kitchen all day.
The beans cook and cook and cook for 7 - 8 hours until they're soft. You didn't notice this because you were doing something fun. Or you could have checked once or twice throughout the day to make sure you didn't have to add more water to the crock and that the beans were still covered.
Drain the beans into a colander. Careful!! Very hot!! Rinse with running water because bean juice is slimy and weird. I put my beans back into the crock pot for the next step,
So - the beans are in a pot. Add salt, cumin ( a little goes a very long way), oregano, and water to the mix using whatever amount tastes good to you. Remember you can always add more seasonings.
Mash, mash, mash with your gadget until they've reached a desired consistency. I like to see a little bean in there but puree is good too.
This recipe freezes well, which is why I make a lot! Mixed with a little salsa and shredded cheese these beans also make a very good burrito filling.
***Note to self: Remember, you have fresh cilantro in the fridge. Add it **
This recipe is vegetarian friendly and most likely gluten free. There is probably gluten in the cumin unless you grind your own. Seek an expert if you're unsure.
Mexican Brown Rice
3-3/4 cups chicken stock (I make my own)
2 cups brown rice
1 can diced tomatoes (or equivalent chopped fresh ones)
As many diced chili peppers as you like (I used 1 teeny tiny chopped serrano pepper) Got one minor grumble.
1 onion - diced
1/2 green pepper - diced (or more - whatever works for you)
Dash of olive oil
Spices (I don't measure these - I just throw things together til they look good. It's an art. Really.)
Spoon of chopped garlic (to taste. I don't like using garlic powder)
Oregano
Cumin
Pour a dab of olive oil in a pan. When heated, add the onion and green pepper and let those babies dance til they're softened. Add the chopped garlic near the end because garlic cooks really quickly (translated = it burns and tastes awful). Add the chicken stock, tomatoes, hot pepper,and rice to the pan. Shaky shaky the oregano and cumin into the mix. Stir. Cover the pan and let it do it's thing - about 45 minutes.
Right before serving, I would add some chopped, fresh cilantro but I always forget.
**You could easily make this a vegetarian dish by substituting vegetable broth or plain water for the chicken stock. Near as I can tell this dish is also gluten-free**
2 cups brown rice
1 can diced tomatoes (or equivalent chopped fresh ones)
As many diced chili peppers as you like (I used 1 teeny tiny chopped serrano pepper) Got one minor grumble.
1 onion - diced
1/2 green pepper - diced (or more - whatever works for you)
Dash of olive oil
Spices (I don't measure these - I just throw things together til they look good. It's an art. Really.)
Spoon of chopped garlic (to taste. I don't like using garlic powder)
Oregano
Cumin
Pour a dab of olive oil in a pan. When heated, add the onion and green pepper and let those babies dance til they're softened. Add the chopped garlic near the end because garlic cooks really quickly (translated = it burns and tastes awful). Add the chicken stock, tomatoes, hot pepper,and rice to the pan. Shaky shaky the oregano and cumin into the mix. Stir. Cover the pan and let it do it's thing - about 45 minutes.
Right before serving, I would add some chopped, fresh cilantro but I always forget.
**You could easily make this a vegetarian dish by substituting vegetable broth or plain water for the chicken stock. Near as I can tell this dish is also gluten-free**
Subscribe to:
Comments (Atom)