And today (and yesterday for that matter?). 50* (10*C) and rain. Buckets and buckets and buckets of rain. With 25mph winds. I'm still waiting for summer....
In the meantime, I leave you with these two recipes:
White Beans and Yellow Rice (Ckng Lght, June 2011)
Good dish, but greatly modified! If you follow the link, you will see it is actually Black Beans and Yellow Rice - however, I had white dried beans on hand and venison kielbasa, so we, ahh, changed things at bit. Perhaps a lot. I also see as I review this that I forgot the tomato. Drat. But I can safely say, it tasted pretty good without.
- white beans for black. Pre-cooked beans in slowcooker couple days before.
- kielbasa for chorizo.
- sauted veggies, then added thinly sliced kielbasa to veggies, tossed in beans to re-heat.
- so I skipped entirely the simmer for 2 1/2 hours bit and cut down cooking time considerably.
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1 1/2 cups chopped onion
1 orange bell pepper, chopped
1 jalapeño pepper, minced
2 garlic cloves, minced
1 cup uncooked long-grain rice
1/4 teaspoon ground turmeric
3 cups chopped fresh tomato
2 tablespoons chopped fresh cilantro
1. Sort and wash beans; place in a
2. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Add cumin. Add chorizo; sauté for 3 minutes. Add beans, long enough to heat. Stir 1/4 teaspoon black pepper.
3. Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon 3/4 cup rice into each of 4 bowls, and top each serving with about 2/3 cup bean mixture, 3/4 cup tomato, and 1 1/2 teaspoons cilantro.
Yeild: 4 servings
Spaghetti with Grilled Ratatouille (Fine Cooking, May 2011)
This came together more quickly than I anticipated it would. As the vegetables cooked on the grill, I got the water boiling for the spaghetti. Hmm, it seems I deviated from the recipe again...I admit, sometimes I don't pay very close attention to the directions and kinda warp off into my own thing. I think that happened here. That's probably why it came together so quickly! Still, I thought this was really good and would make it again. This would be great for company too. (I'll note my changes below.)
Fine Cooking Magazine
by Pamela Anderson
2 medium zucchini (about 12 oz.), trimmed and cut
2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
1 large red onion (about 1 lb.), cut into 1/2-inch slices
1/4 cup extra-virgin olive oil
1 tsp. herbes de Provence
Kosher salt and freshly ground black pepper
3/4 cup pitted Kalamata olives
12 oz. dried thin spaghetti
2 Tbs. chopped fresh basil
2 tsp. chopped fresh marjoram
1/2 cup crumbled feta or goat cheese
Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil,
Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.
When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.
Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.