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.

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.

Roasted Eggplant Spread

Here's a little spread that is quick to make. I think I need to add something that will give it a little more kick, currently it is slightly bland for my tastes.

What you will need:

1 large eggplant

2 to 3 cloves of garlic (pressed)

2 tablespoons of olive oil

freshly ground salt and pepper

parsley for garnishing purposes

What you will need to do:

Preheat the oven to 450. 

Give the eggplant a few deep slices so it won't explode while cooking.

Place eggplant in a pan and cook until tender (about 30-40 minutes).

Once you have removed the eggplant from the oven allow to cool for about 10-15 min.

Peel the skin from the eggplant.

Place eggplant, olive oil and garlic in blender on chop mode. 

Salt and pepper.

Serve with sliced pita bread and garnish with parsley.

I do enjoy the way this tastes, but as I said I would like to figure out a way to give this little number a little more kick. It takes so little effort to make, which makes this dish great for a dinner party appetizer. 

Hello dal-ling!

I found this recipe for Dal from a cookbook I received this Christmas. What you will need:

1 cup dried lentils

3 cups water

2 cups finely chopped onion

olive oil

2 cloves of garlic

1 teaspoon of curry powder

1 glass of wine to consume while cooking

I began by combining the lentils, water and 1 cup of onion and bringing to a boil.  Once brought to a boil, I reduced the heat and simmered for about 30-40 minutes. 

Halfway through the boiling/simmering process, I heated some olive oil up in a medium pan and added the remaining onion, garlic and curry powder. I sauteed until the onions were golden and soft.  I then combined the saute with the cooked lentils and salted to taste.

Although this recipe doesn't call for butter, I threw in a small chunk in the lentils while cooking for taste. I also used a potato masher to mash up the lentils while cooking. I'm sure there's more sophisticated techniques, but I was unsure of the "professional" way to achieve a hearty yet smooth consistency. I wanted to stay away from making a soupy dal. 

I served this over some brown rice. I thought it was tasty if I do say so myself.