Fusili al Caprese

This quick pasta recipe has a chunky sauce made by crushing the tomatoes in the pan.

To feed one person:

Ingredients:
1 cup fusilli
2/3 cup chopped yellow onions
1 cup plum tomatoes quartered
1 clove garlic minced
3tbsp olive oil
dried (or fresh) basil
1/3 cup vegetable stock
salt
pepper


Directions:

1. cook pasta and set aside
2. heat pan
3. add olive oil
4. add garlic to pan and saute for 2 min or until fragrant
5. add tomatoes, salt, pepper, and basil to taste
6. crush tomatoes with spoon, add stock and cook for about 4 minutes
7. serve sauce over pasta
8. eat

Potato and Spinach Curry

Ingredients:
2 (14.5-oz) cans diced tomatoes
2 tbsp vegetable oil
2 onions medium size
1 inch piece fresh ginger
1 garlic clove chopped
2 tbsp ground coriander
4 potatoes
2 cups vegetable stock
1tbsp red thai curry paste
8 oz spinach leaves
salt

Directions:

1. cut onions into thick wedges
2. chop ginger
3. chop garlic clove
4. heat vegetable oil in large wok
5. add onions, garlic, and ginger
6. cook 2-3 minutes
7. chop potatoes into chunks
8. add potatoes and coriander to wok
9. stir-fry for 2-3 minutes
10. add stock and curry paste
11. simmer gently 10-15 minutes until potatoes are soft
12. add spinach leaves and stir for one minute
13. SERVE IMMEDIATELY!

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!