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Mexican Black Beans

Nora — Wed, 25 May 2011 12:00:09 +0000

Yesterday I finally became a “founder” at Middle Ages Brewery AND it was taco night! WIN WIN! I determined that taco night just wouldn’t be complete unless I made creamy, spicy black beans to go on the side. Topped with Cotija Cheese, Cilantro and a dash of Green Tabasco, these were a hit!

(Note: Middle Ages Brewery has about 50-slots open to be a “founder” once a year. My dad became a founder last year, and I’ve been itching to join the ranks. It basically means that you get beer tickets to their Anniversary event, and some discounts at the brewery. I also like to think that it’s something I can put on my resume.)

Pork Tacos with Salsa Verde, Avocado, Cotjia Cheese, Cilantro and Radishes. Mexican Black Beans and Middle Ages Wailing Wench.

Deliciosio! Let’s get making some beans!

It all starts the night before, so be prepared! In a bowl (can be the pot you cook them in) cover 1 pound of dried black beans with enough water that it rises 1-inch above the beans. Soak ~8 hours. Drain, rinse and pick through.

Next, get chopping! 1/2 of a medium Spanish onion, 1 jalapeno and 2 cloves of garlic. Heat about 3 TBS extra virgin olive oil in a dutch oven, or other heavy bottomed pot over a medium flame. Add your choppings and allow them to soften. This should take about 5 minutes.

Next add 1 tsp dried oregano. Stir.

1 tsp cumin. Stir.

Add your dried black beans. Stir, and cover with enough water so that there it is about 1 inch above the beans. Add 1 bay leaf and bring to a boil. Reduce to a medium heat, cover and let it go for about 2 hours. Check every now and then to stir. If it the water does not look to be absorbing, increase the heat near the end of the cooking period. Add salt and pepper to your taste, and allow to cool about 10 minutes before serving.

I think you’re really going to like this. Canned beans will never taste the same after you’ve had these!

Mexican Black Beans

(Serves 6-8)

1 pound dried black beans, soaked over night, rinsed & picked through
3 TBS Extra Virgin Olive Oil
1/2 Spanish onion, diced
1 jalapeno, seeded and small diced
2 cloves of garlic, chopped
1 tsp oregano
1 tsp cumin
1 bay leaf
salt and pepper

Heat Oil in a dutch oven or other heavy bottomed pan over a medium flame. Add onion, jalapeno and garlic until they have softened ~5 minutes.
Add oregano and cumin. Stir to coat.
Add beans. Stir to coat.
Add enough water to the pot to cover the beans by 1-inch.
Add a bay leaf to the pot, increase the flame to high and bring to a boil.
Reduce the heat to medium-low, cover and let simmer for 1.5-2 hours. Stir every now and then.
When beans are finished, they will look very creamy (not watery). Remove from heat and let rest 10 minutes before serving. Taste you beans, and add salt and pepper as needed.
Top with cotjia cheese, cilantro and Tabasco for an extra little kick.

The Magical Fruit,

Nora

What is your favorite style of beans?

(*NOTE: Although I love black beans, I think my all time favorite is baked beans. There’s nothing quite like sweet maple baked beans, corn on the cob and BBQ in the summer .)

Striped Bass with Escarole and Roasted Fennel

Nora — Sat, 05 Feb 2011 02:02:36 +0000

After a long week, Friday is FINALLY my time to cook! I really look forward to this opportunity. Fish is one of my favorite main courses, so I often choose to make it on Friday. I really haven’t met a fish I didn’t like . I try to purchase a different fish each week to learn cooking techniques and taste new flavors. Maybe I am weird, but I really do think of cooking and eating as an experience. It is never quite the same twice, and every ingredient has a purpose. For tonight’s menu, I selected a striped bass. I wandered the produce department at my grocery store for about 20 minutes, deciding my accompaniments. I have seen bass prepared with ingredients such as miso, ginger and scallions, however; I was more in the mood for something clean and lemon based. I wanted greens to add brightness and lately I have been OBSESSED…OBSESSED (!!!) with roasted fennel. Roasted fennel is rather sweet so I chose bitter escarole, to balance. I added a few diced cherry tomatoes to the finished dish for sweetness and color.

Pan-seared Stripe Bass on a bed of White Wine & Garlic Steamed Escarole Topped with Cherry Tomatoes and Lemon and a side of Roasted Fennel.

Foxglove Chardonnay (a bright & crisp Chardonnay from central California)

I suppose I went a little gourmet tonight. That’s what happens when you eat grilled cheese and soup for dinner all week! This was delicious, and I felt elegant. I prepared my escarole by sauteing garlic in olive oil, and then added escarole with a bit of chardonnay and lemon to reduce and contrast the bitter taste. The cherry tomatoes helped balance the ‘bite’ of the escarole.

And for dessert, a splash more wine and my latest find, a few rows of dark chocolate with almonds.

More cooking to come this weekend! I have a few tricks up my sleeve and I cannot wait to get cooking!

Happy Cooking & Happy Friday,

Nora

What is your favorite thing to cook when you have the time?

Nicoise Olive and Herb Focaccia

Nora — Thu, 30 Dec 2010 12:24:04 +0000

I’m having a moment. Words to describe this bread are not coming easily. It was that good.Hello lover. Let’s get cooking.First, make a Focacicia Dough (recipe below, I changed the dough slightly from my French Onion Tart.). While the dough is rising, get a-choppin!Pat dry 1 cup Nicoise olives (or any olive) to reduce brine.Roughly chop 2 TBS fresh thyme, 2 TBS fresh rosemary and 1 cup olives.Add to dough and fold a few times to combine.On a lightly floured surface roll dough out to your preference. You might lose a few olives, and that is okay.Press dough out a but more with finger tips. Make small ‘dimples’ in the dough.Drizzle with a little bit of good olive oil and spread evenly.Sprinkle with a touch of kosher salt. NOTE: I literally used a pinch, maybe 1/4 tsp.

Bake at 450 for about 15 minutes. Enjoy!

Nicoise Olive and Herb Focaccia

For the Dough:

1 package dry active yeast
1/2 TBS honey
1 cup warm water (about 100 degrees)
2 1/2 cups all purpose flour
1 tsp salt
1/4 cup olive oil

In a medium bowl, add yeast, honey and water. Allow to react about 2-3 minutes. The mixture will look foamy.
Add flour, salt and olive oil. Kneed with a mixer or by hand about 5-10 minutes until a firm dough has formed.
Transfer dough to a well oiled bowl and turn to coat in oil.
Place a damp towel over the bowl and set aside in a dark, dry location. Rest for 1 hour.

For The Fill:

1 cup Nicoise Olives, patted dry and chopped
2 TBS Fresh Thyme, chopped
2 TBS fresh Rosemary, chopped

Preheat oven to 450 degrees.
When dough has formed, add olives and herbs. Fold to incorporate.
Roll dough out on a floured surface.
Make indentations and spread dough slightly withe finger tips.
Drizzle with olive oil and sprinkle with kosher salt.
Transfer to a baking tray lined with corn meal.
Bake about 15 minutes until golden.

Enjoy,

Nora

Three’s Company

Nora — Mon, 27 Dec 2010 18:44:35 +0000

When I have people to cook for I get excited and nervous all at once. I’m usually just cooking for one so if I make a failure of a meal no one will ever know. That is of course, unless I blog about it. Good food is always best enjoyed in good company so I try to go above and beyond when I have the opportunity. Last night I made my Sunday specialty for my parents: Lemon-Thyme Roasted Chicken.I love making roasted chicken because it looks and tastes impressive. Aside from the oven time it takes about 5 minutes to rinse, dry, add flavor and tie this baby up.With Red Skinned Garlic Mashed Potatoes And Warm Baby Spinach Salad dressed in Butter, Shallot, Honey and Red Wine Vinegar Pan Sauce.I sipped on a glass of Clos Du Bois Chardonnay while the chicken took it’s sweet time.With dinner we had a Simi Chardonnay which is a favorite of mine. I love the buttery, toasty feel of this wine. Delicious with the herb roasted chicken.

I love cooking for my parents.

Home Is Good,

Nora

What are your favorite things to make for company?

Leftover Glory

Nora — Sat, 27 Nov 2010 02:31:40 +0000

It has been a day of relaxing and food. Some people put their Christmas trees up the day after Thanksgiving, I dream of meals and treats for the next holiday. After looking up a bizillion cookie recipes and entertaining menus, I took Otto the Red Coated Dog-Deer for a walk.Actually, he took me for a run. I couldn’t keep up! (side note: in my defense the ear warmer belongs to my mom.)When we came in from the cold, it was nearly lunch time. I wasn’t sure what I wanted to eat. I kept thinking about the Greek yogurt, orange, honey, cinnamon and almond mix I made yesterday and wanted to incorporate it. My mom made turkey soup using the turkey bones and spices. This broth was so rich!Leftover Brussels Sprouts. Greek Yogurt with a Navel Orange, Honey, Cinnamon and Almonds. Turkey Soup.

In the afternoon, I caught up with an old friend over a real, frothy cappuccino. The foam is my favorite part, and I forgot how much better whole milk tastes against the rich coffee. YUM. Why do I always ask for skim? I digress. For dinner, I knew that I wanted to create a leftover masterpiece. I had been dreaming of this concoction all day and stopped at the grocery store on my way home from my coffee date for the goods.Toasted Multigrain Bread (fresh from the bakery) with Leftover Cranberry Sauce, Romaine, Leftover Turkey, Bartlett Pear Slices, Intense Brie. Ginger Maple Carrots.

Turkey and Brie. Wam. Bam. Thank you mam. One more.Yes.And of course, to round out my day, pie was served. I had a sliver of apple and pecan. I might write a love letter to The Pioneer Woman. Her recipe is amazing. And if you ever choose to make it, please make a pie crust from scratch!!

Turkey Tired,

Nora

How did you eat your leftovers today?

Giving Thanks

Nora — Fri, 26 Nov 2010 13:39:19 +0000

Thanksgiving 2010 was complete with my favorite things: family, food, and a new canine friend. My mom set a beautiful table, with “harvest” dishes.I went to Starbucks in the afternoon for a cappuccino pick me up. Their red cups make me happy, and I was feeling the holiday cheer. We had dinner early, however; I was hungry beforehand, and didn’t want to be ravenous at the dinner table. I snacked on an orange with Greek yogurt, cinnamon, honey and almonds. This is potentially my new favorite snack, EVER. I loved the orange and honey together with a slight crunch of almond.And then I did the tango with my brother’s dog, Otto. If you give a dog a cookie, you’ll have a friend for life. He even followed me into the bathroom, and we did our make-up together. A true bonding moment.He was jealous of our food, and rightfully so. Are you ready to check out our feast?My dad carved the turkey.My mom made a sweet potato dish with pecans and brown sugar. This is like dessert!And some simple boiled Brussels Sprouts.I made a very rich, sourdough bread stuffing that was a huge hit!!And the apple-orange cranberry sauce. With a twist of 1/4 cup of brown sugar.I started with a glass of 2008 Herman J. Wiemer Dry Riesling.My first plate of food. I went back for more Brussels sprouts, stuffing and a tiny bite of sweet potatoes.I enjoyed a 2007 Hermann J. Wiemer Gewurztraminer with the rest of my meal. I think I actually preferred this wine with our feast. It wasn’t as sweet as I imagine Gewurztraminer to be. Delightful.For dessert, we traveled to my aunt and uncle’s house. I brought old fashioned pumpkin pie, pecan pie and fresh vanilla whipped cream. I had a slice of pumpkin and wound up leaving a hunk of crust on my plate. Very unlike me, but I was rather full and wanted a bite of this:I made The Pioneer Woman’s Pecan Pie. My mom announced at the table, “This is the best pecan pie I’ve ever had!” She is a pecan pie connoisseur, so I knew I had to unbutton my pants and try some. It was phenomenal.

At the end of the night I was full of food and love. I am so grateful to have such a fantastic family, and appreciated that I could be with them all on this day. Thanksgiving is my favorite holiday. It is a time to pause and realize how fortunate we are for the important things in life.

Grateful,

Nora

Garlic Mashed Potatoes

Nora — Wed, 24 Nov 2010 21:00:42 +0000

Red Skinned Garlic Mashed Potatoes is my favorite comfort food side dish. There is a restaurant in my hometown that always has them on the menu. When I was younger, I requested to go there for my birthday JUST so I could have them. Forget the cake–their garlic mashed potatoes were THAT good. This recipe is simple, hearty and delicious.
Wash 1 medium red skin potato (~.5 LBS), halve and quarter. Place in a medium sauce pan with 1 clove of peeled garlic. Cover with water and bring to a boil.When the potato is fork tender (20-30min), drain and return to pot.Add 1 TBS unsalted butter, 2 TBS 2% or whole milk, salt and pepper to taste. MASH, MASH, MASH! The garlic flavors the potato as it cooks and becomes so tender that it breaks apart when you mash it.

Garlic Mashed Potatoes

(Serves 1)

1 medium red skinned potato (~.5 LBS)
1 whole clove of garlic (peeled)
Water to cover
1 TBS unsalted butter
2 TBS 2% or whole milk
Salt and cracked black pepper to taste

Wash, halve and quarter 1 medium potato. Add it to a medium pot with 1 clove of garlic. Cover in water and bring to a boil.
When potatoes are fork tender, drain and return to the pot for a few minutes to absorb any excess water.
Add 1 TBS butter, 2 TBS milk, salt and pepper to the pan. MASH. Gobble up!

Enjoy,

Nora

Veggie Attack

Nora — Fri, 12 Nov 2010 12:22:43 +0000

Sometimes I do crazy things. Like buy an 8-pound Butternut Squash or cook an entire head of cabbage for one person. Last night, the veggie section of my refrigerator was about to explode and required immediate attention. I planned to make a pasta toss, however; cabbage in pasta didn’t sound appealing and I have two big containers that need to eaten. Allow me to present my “everything but the kitchen sink” supper. Baked Maple-Ginger Soy Tofu. Roasted Butternut Squash. Roasted Brussels Sprouts. Sweet and Sour Cabbage. Hermann J. Wiemer 2008 Semi Dry Riesling.

This was interesting. I’m not entirely sure that everything worked together but it was fun to take a tour around my plate.Greek Yogurt, Homemade Fruit and Nut Granola, Honey.

The jar of fruit and nut granola I made two nights ago proudly sits on a shelf that over looks my eating area. I swear, it was calling to me. After doing the dishes I swiped a handful of the crunchy granola, and fixed myself a proper bowl.Vanilla Almond Loose Leaf Tea

With a lovely cup of vanilla almond loose leaf tea. Call it what you will, I am officially obsessed with loose leaf tea. I’ve had other vanilla tea varieties that are oddly sweet and on the bitter side. Not this. I think the blend I have has real vanilla bean and almonds in it. It makes a world of difference.1/2 cup Old Fashioned Rolled Oats cooked in 1/2 cup Vanilla Soy Milk, 1 cup Water, Cinnamon, Cloves, Ginger, All Spice, Pumpkin Pie Spice, 1 TBS Chia Seeds, 1/2 large Banana, 1/3 cup Pumpkin Puree, Mighty Maple Peanut Butter, Crunch Time Peanut Butter, Raspberry Jam.

I love using a combination of Mighty Maple and Crunch Time Peanut Butter. I usually do a big tsp of Mighty Maple and 2 tsp or so of Crunch Time. The Mighty Maple adds the perfect flavoring for my pumpkin oats, and Crunch Time adds tons of texture. For some reason I can’t stomach overly sugared things in the morning, so this is the best of both worlds. Sweet from the banana, Mighty Maple and jam yet not over powering.

Happy Friday!

Melting Pot,

Nora

Which do you prefer: a perfectly designed dish or a little bit of everything?

Sweet and Sour Cabbage

Nora — Wed, 10 Nov 2010 21:03:03 +0000

When cravings call, I answer. Hello slow cooker red cabbage, it’s nice to meet you.1 smallish head of red cabbage cored and sliced into thin strips. 2 Granny Smith Apples peeled, cored and finely diced. 1 small onion cut into thin strips. 1/2 cup red wine vinegar. 3 TBS light brown sugar. 1 TBS butter. The juice of 1 lemon. 1 tsp all spice and 1 tsp cloves.Cabbage is cool. Literally, I threw all of the aforementioned ingredients into a crock pot and set it to low for 6 hours. (Stir after about 3 when the cabbage starts to become tender.)When it was done it looked like this.And then I ate this. Times four. It was good.

Sweet and Sour Cabbage

1 small head of red cabbage, cored and cut into thin strips
2 Granny Smith Apples, peeled, cored and finely diced
1 small onion, cut into thin strips
1 lemon, juiced
1 TBS unsalted butter
3 TBS light brown sugar
1 tsp cloves
1 tsp all spice

Slice veggies and throw all of the ingredients into a crock pot. Set to low for 6 hours. Stir after 3 hours.

Nice ‘n Easy,

Nora

Just Bake

Nora — Thu, 28 Oct 2010 03:39:08 +0000

Today was a beautiful day. The sky was a brilliant shade of blue and the temperature was mild. Today was a busy day. At 6pm, I was convinced that the clock on my phone was playing a joke on me. Time always seems to fly FAR too fast on the nice days. Today began well, and ended even better. Let me tell you about today.I opened a new jar of maple peanut butter, to be seasonally appropriate. My “nut-butter” status is now 9 open jars. Mighty Maple alone was delicious. Perhaps a bit too sweet to for breakfast. I melted it into some apple butter in my oatmeal and the flavor combination blew my mind. I have big plans for this peanut butter this weekend…muahahaha.Breakfast was a pretty standard bowl of whipped banana-chia oatmeal with three nut butters (Mighty Maple, the last of my crunchy peanut butter and almond butter) apple butter and Crofter’s Europe Superfruit Spread. I also drank several cups of coffee, exceeding my caffeine capacity for the day. I had a very productive morning.For lunch I had a sandwich with toasted, nutty Woodstock bread, a nice layer of local chevre on both sides and added a mound of arugula and tomatoes, with an apple on the side. I had a throw back rice krispie treat for “dessert” at work. I haven’t had one of those in forever! I swear the recipe has changed. It seemed less dense and more sugary. Am I alone? I like to have some chew to my rice krispies.Honey-Dijon Chicken Breast. Roasted Brussels Sprouts. Carnival Squash with Spinach, Walnuts and Craisins.

A late day snack left me indecisive about dinner. I wasn’t craving anything so had leftover sides and a piece of chicken coated with honey-dijon.Dessert was pumpkin yogurt with mini dark chocolate chips and homemade gingersnap granola. I am obsessed. This mix tastes like pumpkin pie. Dare I say– better! I have been adding cinnamon, cloves, allspice, pumpkin pie spice and ginger to the pumpkin and it becomes a wonderful world of Fall flavors. When all was said and done, I decided that I could not surrender to the day quite yet. The sun had set, however; there was more to be accomplished. It is my belief that when you are unsure about anything in life–just bake. Baking solves everything. And so I did.It is still cooling, so I’m not sure if it is edible yet. It sure does look pretty though! I will have to report tomorrow. Would it be bad if I ate cake for breakfast?

Baking is Therapy,

Nora

Do you find cooking/baking soothing? If so, what is your favorite thing to make?