Ten Bean Soup


Ten Bean Soup

I must be crazy making a bean soup on such a hot day.  Oh well that’s what central A/C is for.  This is a real comforting soup that would be great all by itself or with some good crusty bread.  I was going to make this in the crock pot but decided to do it on the stove.  I like having more control when cooking beans.

Ingredients:

8 cups water

2 cups beans, dried

1 tbsp. olive oil

1 tomato chopped

½ yellow onion chopped

Mediterranean seasoning to taste

2 smoked ham hocks

½ lb. baby carrots

salt

Directions:

In a large stock pot combine the water and beans.  In a skillet heat the olive oil and add the onion and tomatoes, season with the Mediterranean seasoning to taste.  Cook until the tomatoes begin to breakdown then add to the soup.  Add the ham hocks to the skillet and brown on all sides then transfer to the soup.  Heat the soup at high temperature until it reaches boil.  Turn the heat down to simmer, cover and cook for about ½ hour then add the carrots.  Continue to cook, check the soup often until you get the texture you like.  Season the soup with Mediterranean seasoning and salt to taste.  Remove the ham hocks and take any meat from them.  Chop the meat into small pieces and return the meat to the soup.

Puerto Rican Rice and Beans


This was an exceptional dish. Much more complex flavor than traditional Mexican rice and beans. I made the sofrito and the aroma when it was cooking was fantastic. You have to make this dish often.  I served it with a spicy grilled chicken breast.

creative noshing

A few years ago, I met a very dear friend of mine through work. She and her family are from Puerto Rico and of course, have some very lovely food traditions. As a tribute to our friendship, I prepared some sofrito earlier this week and now  I will be using it in a lovely rice and beans dish. With it’s beautifully complex flavors, this rice and bean dish is perfect for eating on it’s own or as a side to any Latin inspired meal. Enjoy!

Puerto Rican Rice and Beans

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Lentils, Something New?


Lentils, Something New?

Where have I been for 54 years, I mean 49 years (the age I decided to stop aging), yesterday was the first time I have ever cooked lentils.  Sure, I have has lentils in soup and probably some other dish I wasn’t aware of.  I have never intentionally cooked lentils to make them part of a recipe.

Well I have made a new discovery, lentils.  Why didn’t anyone tell me they were so easy to make and tasted so great.  Lentils are also good for you.

If you haven’t guessed I really liked the lentils so brace yourself, you will be seeing them in more of my recipes.

Ingredients:

1 cup dried lentils (I used green)

2 cups chicken stock

3 peppers your choice cut in strips

Olive oil

Butter

Cilantro

Salt and pepper

Directions:

Place the lentils and stock in a sauce pan on high heat bringing to a boil for about 4-5 minutes.  Turn heat to a simmer and cooked covered until the lentils are the soft texture you like.  Mine took about 15 minutes to cook.

In a skillet over medium heat add the oil and butter.  Add the peppers and saute until soft.  Season with salt and pepper.

To serve place the lentils in the middle of the plate and top with the peppers and cilantro.  I do not season the lentils; I like the earthy flavor and the seasoning from the peppers.  If you want to season your lentils, do so after cooking.  If you season the lentils while cooking they can become hard.

Bean, Cheese, and Pepper Enchiladas


Bean, Cheese, and Pepper Enchiladas

Talk about making a mess in my kitchen, watch me make enchilada.  This Irish boy can make pretty good Mexican food.  This is not an easy meal to put together but is is certainly worth the effort.  This can be made with chicken, pork, beef or, like I did, vegetarian.  Serve this with a Spanish rice and enjoy.

 

 

 

 

 

Ingredients:

Flour tortillas

½ Red pepper, chopped

½ Red onion, chopped

1 Jalapeno, chopped

½ Anaheim pepper, chopped

28 oz. Enchilada sauce

Jack & Cheddar cheese shredded

Mozzarella cheese shredded

Cilantro

Black beans

Directions:

Sautee the onions and peppers in olive oil until they are soft.  Cover another skillet with enchilada sauce on medium/low heat.  Heat the tortillas in the sauce then fill the tortillas with the cheese, beans and peppers.  Roll them up and place the enchilada in a baking dish with the bottom covered with enchilada sauce.  Fill the baking dish then cover with enchilada sauce and top with cheese.  Place into a 375 oven until the cheese melts.  Let rest before serving.

Pulled Pork


Pulled Pork

There is nothing like a good pork burrito.  Growing up I hated Mexican food, mainly due to the fact what was available in Boston in the 70’ and 80’s was not very good.  Then 22 years ago I moved my family to Southern California and boy did my opinion of Mexican food changed.  Not only did I love it but I learned to cook it and I am so happy I did.  This is my version of the ingredients for a pork burrito.

Ingredients:

1lb.      Pork loin

2 tbsp. All purpose spice rub

1 can    Chopped tomatoes

1 can    Stewed tomatoes

1 can    Black or Kidney beans, rinsed

1 cup   Frozen corn

2          Green onion, chopped

Directions:

Put the pork into a crock pot and season with the all-purpose spice rub.   Pour the tomatoes over the pork and cook on low for around 6 hours.  Pull the pork apart and add the beans and corn leaving the crock pot on warm.  Top with the onions before serving.

Makes about 8- 10 burritos.