Cuban Style Black Beans

Ingredients:

• 2tbsp olive oil
• a medium red onion, finely chopped
• a small carrot, finely chopped
• 2 garlic cloves, minced
• 1 can of diced tomatoes
• 1.5 cups of cooked black beans
• 1/2 cup water
• 1/4 tsp cayenne pepper
• 1.5 tbsp chili powder
• salt

Directions:

1. heat olive oil in large skillet
2. add onion, carrot, garlic
3. simmer for 7 minutes, covered
4. in a pot, mix veggies, beans, water and tomatoes
5. add cayenne pepper, chili powder and salt
6. let cook for 10 minutes
7. check spices, serve over rice or alone

Breakfast Tacos for Soheila and Erica

With only 4 ingredients, these tacos can't get much easier. They are delicious.

Ingredients:

• 2 small red potatoes diced in 1/2 inch cubes
• 1/2 yellow onion finely chopped
• 1/3 package chorizo (I use soy, and you can't tell the difference)
• 2 eggs
• 1 tbsp olive oil
• tortillas

Instructions:

1. saute the onions in olive oil over medium low heat
2. put the chopped potatoes in a microwave safe bowl. Lightly coat potatoes with olive oil so they don't stick. Microwave on high for 3 minutes. 
3. add potatoes to onions. Continue to saute until onions are soft.
4. Add chorizo and heat. Break it apart with your spatula. Make sure all the onions and potatoes are mixed in with the chorizo. 
5. Crack the eggs and continue to stir the contents of the pan. 

Serve with hot tortillas. Makes 4 servings. Half the recipe if you're only feeding one or two.

Potato Leek Soup

 This soup is ridiculously good. And simple.

INGREDIENTS:

 8 small white potatoes (or any equivalent color), washed but not peeled, and diced

2 large leeks, both white and green parts

4-6  carrots

1 yellow onion

2 cloves garlic

3 Tablespoons olive oil

1/2 tsp thyme (fresh would be better)

1/2 tsp rosemary (fresh would be better)

2 cubes bouillon

5 cups water

1 tsp sea salt, or to taste

fresh black pepper to taste

1 cup plain almond milk

INSTRUCTIONS: 

• Rinse the leeks and slice them thinly. 
• Dice the potatoes. 
• Heat the oil in your large stockpot, saute the leeks for a few minutes. 
• Saute the potatoes (take care they don’t stick) and onion.
• Add the bouillon, water, salt and herbs. 
• Simmer until the potatoes are very soft, about 20 minutes. 
• Add the pepper.
• In a blender, blend all or part of the soup depending on how smooth you want it.
• Stir in the milk.
• Adjust salt and pepper to taste.
• 2 cubes bouillon 
• 5-6 cups water
• 1 tsp sea salt, or to taste
• fresh black pepper to taste
• 1 cup plain almond milk (or any other kind of milk- eg. soy, cow, rice)

Refried Beans with Cinnamon and Cloves

My mama had been begging me for weeks to make these beans.
She made them and loved them. She insisted that once I found and executed this recipe I would never have to buy refried beans out of a can again.
Mama told me, "Just google 'cinnamon refried beans' and it's right there in the results."
I tried it, and couldn't find the right page.
She wanted me to make them so bad that finally she just sent me the link.
She even bought me the ingredients and left them at my apartment when she came to visit so that I would have no excuse but to make them (I love my Mama).
Here's the the original recipe.


These beans would be best if made from scratch, but honestly I struggle with planning; so remembering to soak the dried beans long enough before dinner is hard for me.
These beans are delicious. I ate them for breakfast and dinner for at least 3 days while I was fasting. They're pretty easy to make, so try them!

Ingredients:

• extra-virgin olive oil
• 1 large onion, diced into 1/4'' pieces
• salt and fresh-ground black pepper
• 4 garlic cloves, finely chopped
• 1 fresh chilli pepper, seeded and finely chopped
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 14-oz can diced tomatoes, drained
• two 15-oz cans red kidney beans (or other beans), rinsed and drained
• 1 1/2 cups water
• 2 tbsp butter or margarine

Directions:

1. Generously film bottom of 10-inch skillet with olive oil over medium-high heat. 
2. Saute the onions with salt and pepper to taste until they begin to soften, about 3 minutes. 
3. You want to hear a sizzle as they cook.
4. Add Garlic, jalapeno, cinnamon, and cloves
5. cook the mix until fragrant (about 1 minute)
6. take care not to burn the spices
7. add tomatoes
8. saute for 1 minute.
9. Stir in the beans and water.
10. bring to a fast simmer while crushing the beans with a potato masher (or back of large spoon) as they cook
11. scrape the bottom of the pan as the beans begin to thicken
12. simmer until the beans are thick (about 10 minutes)
13. just before serving blend in the butter or margarine 
14. taste and adjust seasonings

*The beans hold in the refrigerator for 5 days; add liquid as needed when reheating.

Sorry I don't have any pictures... I ate them all!

Omygoshsogood Curry

Last night my study circle had a curry cooking adventure. Our friend Bill brought all the ingredients for this masterpiece. Erica and Marzi were the head chefs. I cannot take credit for the deliciousness that ensued for all I did was chop a few potatoes. The original recipe can be found here- but honestly I have no idea how closely it was followed by my dear collaborators.

I didn't happen to snap a picture of the curry, but if I had, this is what it would look like...

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon hot curry powder
• 2 garlic cloves, minced
• 2 large onions, thinly sliced
• 8 ounces carrots, thinly sliced
• 1 1/4 cups frozen peas
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 4 medium potatoes, peeled and cut into 1-inch chunks
• 1 (8 ounce) can coconut milk
• 1 cup water (or more as needed)

Directions:

1.  In a large, heavy-bottomed skillet, heat the oil over medium heat. 
2. When hot, add the hot curry powder and stir it around for 30 seconds. 
3. Add the onions to the pan and saute until they are tender and a bit golden. 
4. add the carrots, potatoes, and minced garlic. 
5. add about a half cup each of water and coconut milk
6. stir in the turmeric, salt, and coriander. 
7. reduce the heat to low and cover 
8. intermittently stir the pot and check the moisture level. 
9. when the milk is almost all absorbed add more coconut milk and water (in equal parts)
10. continue to cook, stir, and add liquid until the vegetables are very tender and the curry is thick
11. check spice levels, adjust to taste 
12. stir in the peas and the rest of the coconut milk (and water if necessary)
13. cook until done

Thanks to Sepideh and Alec and Emily who did a lot of chopping and peeling. Love y'all.

VEGGIE SOUP

This soup recipe feeds an army. Make it at the beginning of the week and eat it for lunch the rest of the week!

My medium size pot is just a little too
 small for all the soupy goodness.

Make sure you use a big pot so that it can simmer without boiling over the edges.
This soup is easily made vegan by using vegetable bouillon and margarine.
It can easily be made for meat-eaters by adding in chunks of cooked chicken breast. I would guess it would be best if you added the meat right after you added the water.


ingredients:

• 1 large onion, chopped
• 4 carrots, chopped
• 3 sticks celery chopped
• 2 potatoes chopped
• 1 tbsp butter or margarine
• salt & pepper to taste
• 1 cube vegetable or chicken bouillon 
• 6oz can tomato paste
• 4 cups water 
• handful of spaghetti 
• 1/2 cup french cut green beans (can be frozen or canned or fresh)
• 2 heaping tbsp flour 



This is about how much pasta I used.

directions: 

1. In a medium-large pot, melt butter. 
2. add chopped onion, carrots, celery, and potatoes. 
3. sautee for 4 min, don't brown the veggies.
4. stir in bouillon cube, tomato paste, salt, pepper, and water.
5. bring to boil and simmer for 10 min.
6. break spaghetti in thirds, add to soup and simmer for 10 min.
7. add beans and simmer for 5 minutes more.
8. Mix flour with a little cold water in a cup. Add this to soup, stirring well. 
9. Cook for 1 more minute before serving.
10. Serve hot soup to your hungry friends. 

NOTE: If the soup starts to thicken when re-heating for left-overs, just add a bit of water to make it thin again. 

Spinach Quesadillas

Easy to make, didn't take much time, really yummy.

Ingredients:

• tortillas
• shredded cheddar cheese
• spinach
• onions (chopped, sauteed)
• salsa (optional)

Directions:

1. grease pan
2. add tortilla
3. add shredded cheddar cheese
4. spread the rest of the ingredients out on top of the cheese
5. add more cheese
6. top with another tortilla and turn over to cook other side.
7. slice into wedges and serve with salsa over the top

Note: I burned my top tortilla a bit, so keep an eye on the heat while your tortilla is in the pan.

I topped off the tortilla with some of the homemade salsa from Saturday.