This ain't yo mama's Rice 'n Beans!

I know the picture looks like slop but trust me - you'll be asking for seconds. Being a culinary warrior requires not only sophistication but also the ability to get down and dirty. When I feel the good ghetto flava wellin' up in my soul I go for this tried and true satisfaction:

1/2 cup rice
1 can black beans
6-8 baby bella mushrooms
8-10 sundried tomatoes
1 corn on the cob (or half a can)
1 small onion, cut small
1 large or 2 small garlic cloves, minced
1 tbsp minced ginger
1/2 tsp ground corriander
1/2 tsp ground cumin (can be whole too)

Boil up the rice while you cook the rest. Also, rehydrate the sundried tomatoes by simmering them in boiling water to cover in a small sauce pan (just 3 minutes is enough, then set aside to cool).

Fry up the onion, garlic and ginger together with the corriander and cumin in a bit of oil. Rinse the black beans and add them to the pan after 3 minutes. Fry for another 3 minutes, adding the water from the tomatoes when the mixture starts to look dry.

Cut the corn off the cob, chop up the mushrooms and sundried tomatoes, and add to the beans. Sprinkle some salt 'n peppa to taste. Fry for 3-4 minutes, stirring occasionally. When done, dump into large serving bowl, mix in the rice and garnish with cilantro.

Serves 4 portions.

World Changing ~ food politics

A quick browse of food related articles on worldchanging.org reveals a wealth of stories the politics of food culture. Here are a couple articles by Erica Barnett that caught my eye. BTW, this is a site well worth exploring when you havet a moment for inspiring and empowering information.

Creative Strategies for Reducing Food Waste

From Food Stamps to Farmers Markets: US Food Subsidies Evolve

Tofu and Cabbage stir-fry

This is a quick fix and super-cheap vegitarian dish. I served it with a side of sweet-potato mashies for dinner tonight. Goes well with some Brooklyn Winter Ale.

1/2 small head of green cabbage (red is fine too)
1 dish of firm tofu
2 tsp minced garlic
2 tsp minced ginger
2 tsp sesame oil
sprinkle of toasted sesame seeds

Press the tofu between two plates (put a heavy book on top) while you chop the vegetables. Sip a brew. Drain water after 10 minutes.

Heat 1 tsp oil in a large skillet. Stir up the tofu, cubed 1/2 inch, for 3-4 minutes. Add garlic and ginger, stir for another minute.

Remove tofu but leave some flavor behind. Add 1 tsp oil and stir in the cabbage. Fry 5 minutes, add tofu and cook another minute. Salt and pepper to taste.

Sprinkle in sesame seeds (optional) and serve hot.

Makes 3 portions.

Props to Carole Raymond for suggesting the combination.

The best Hummus I've ever had.

This week was the first week of the spring semester for my grad work. I have also started working full time at the Lexington School for the Deaf and I continue to work a few nights a week in between classes at Hunter College. Needless to say, this has been somewhat of a hectic week. What can you do to destress? Cook up a freakin' storm!

While trying out a borscht recipe (I will post it if it deserves posting), I made this truly amazing hummus. It is the easiest thing in the world to make and I just might skip the borscht and have this for dinner.

Here's what you need.

1 19 ounce can of cannellini beans, drained

2 tablespoons tahini

2 lemons (to be cut in half and squeezed into the mixture)

1/4 cup chopped green onions

1/4 teaspoon ground cumin

a good dash of salt

a good dash of pepper

1/2 teaspoon of dried oregano

1 good sized garlic clove, peeled

Throw all this good stuff into the blender and puree until smooth. 

You got to try this recipe. This really is the best hummus I've ever had. 

Let me know what you think.