Dinner Inspired by Cuban Beans and Rice

 Our usual Sunday Colt's football lunch is frito salad, at least that is what I grew up in the mid-west calling it. In California it is called hay stacks. Friday Gena posted a recipe for Cuban Beans and Will's Mexican Rice on her blog A Bluebonet in Beantown. It looks scrumptious. I have not had the time to try it until today. Well, sort of. Not being much of a plan ahead kind of cook, I didn't have any black beans or enough tomatoes. I can't leave a recipe alone anyway. Sorry, I don't measure spices. It works better for me to add by taste.  Here is how I made it into a ond dish meal.

Start the rice.  

Wash 1-1/2 cups short grain rice until water is clear. 

Puree 1/2 large can organic diced tomatoes. (They were in the fridge.)

Add cumin, hot chili powder, bay leaf, pepper
and powdered veggie chicken broth (McKays) to taste.

Put all of the ingredients in the rice cooker. Add water to 2 cup line.

Push start.

While the rice is cooking, 

Chop 1/4 orange pepper (that's all I had), 1 celery stalk, 1/4 cup onion.

Slowly saute in olive oil. 

While the veggies are sautéing,
crumble 3 Morning Star Farms breakfast sausages.
(Thaw in warm water first.)

Finely chop garlic to your taste. I used 5 small cloves.

Add to skillet to warm just before other veggies are soft.

Season to taste with  chicken powder, salt, pepper.

Rinse and drain 1 small can of beans.
The Cuban Beans recipe specified black beans. 

I used pinto beans. Add beans to the sautéed veggies and 

cook until they just begin to brown. It gives the beans a nutty character.
Don't over brown or the beans will be tough.

Oops, for got the carrot. Run get 2 small carrots. 

Peel and shred. Add to the bean mixture. Cook until carrot is slightly soft.

The rice is simmering.

Add to the beans and vegetables, and a handfull of crushed oregano to the rice cooker. 

The mixture was a little too dry. I added about 1/2 cup of water.

The rice was nearly done.
The beans and veggies just needed to warm and flavors to meld.

I am terrible at cleaning as I go.
There's just enough time to tidy up,
grate the cheese, set the table, and get the drink
before the rice and beans are ready.

The rice and beans are ready!

Garnished with colby cheese, sour cream and cayenne pepper.

Thanks, Gena, for the inspiration. 

If I was changing my recipe adaptation, I'd add more tomatoes.

 Mr. C prefers it just the way it is. 

This would serve 2 big eaters or 3 smaller portions.

There is enough left for a side dish for tonight's supper.

I can't wait!

Vegetables over Rice

1 small eggplant, small dice

2 small zucchini, small dice

2 carrots, grated

1 celery stalk, thinly sliced

1/4 cup onions, finely chopped

4 garlic cloves, finely chopped

1/2 orange pepper, thinly sliced

Saute until vegetables are tender. 


Season to taste:

basil

thyme

salt

pepper

cayenne pepper

tomato paste

Serve over rice with cheese sauce.


Cotehele's Recipe

Potatoes and Eggs

5 small potatoes, peeled if desired, and cut into 1/2 inch cubes

1/4 cup pepper, diced (I used red pepper)

3 Tbs. onion, finely chopped

1 stalk celery, finely chopped

3 eggs

In a little olive oil, saute pepper, onions and celery. Set aside. 

In the same skillet, fry potatoes in oil until crisp.

Scramble eggs with salt and pepper. Cut into small pieces.

Add onion, pepper, celery and egg to potatoes. Toss and serve. 

Top with cheese, salsa or ketchup if desired. 


Cotehele's Recipe

Pasta with Broccoli and Cheese

1 box of small size pasta (I used mini-penne)

Make a white sauce using

2 Tbs butter 

2 Tbs flour  

1-1/2 cup milk

3-4 garlic cloves, minced, softened in butter

1/3 cup onion, finely chopped, softened in butter

 6 oz. sharp cheese

1 cup broccoli flowerettes, cut into small pieces

Boil until crispy tender.

Mix cooked pasta, white sauce and cooked broccoli together. Serve.

Yield: 6-8 servings.


Cotehele's Recipe

Lima Bean Soup

1/4 c onion, finely chopped

1 celery stalk, sliced
2-3 garlic cloves, minced

1 serrano pepper, minced
Simmer in butter until softened. Add salt, pepper and cumin to taste.

2 small sweet potatoes, small dice

1/2 cup frozen lima beans
1/2 cup frozen corn
In a sauce pan add (in succession so all are done at the same time) enough water to cover. And 1 cube veggie broth.   Simmer until done.

Add skillet vegetables to sauce pan.

Serve with sour cream and pita bread cut into small cubes and warmed in butter.

Yield: 2 servings and about 1 cup left over.

Cotehele's Recipe

Lentil Stew

Preheat oven to 375F if baking.
Combine in a dutch oven (or 9 x 13 baking pan)
1 3/4 cups lentils, rinsed
2 cups water, add more as needed
1 whole bay leaf
2 tsp. salt
pepper, freshly ground to taste
2 large onions, finely chopped
2 cloves garlic, minced
2 cups canned tomatoes (I use fresh when available)

Simmer until lentils are slightly underdone.
(If baking: cover tightly and bake 30 minutes)

Stir in:
2 large carrots, thinly sliced
1/2 cup celery, thinly sliced
potatoes, cubed (I use 2-4 depending on size)
1 green pepper, chopped
2 Tbs. parsley, finely chopped (I don't use this)

Simmer until vegetables are cooked to your liking.
(If baking: uncover and bake for 40 minutes omitting pepper and parsley.
Add remaining ingredients and sprinkle 3 cups cheddar cheese, shredded on top.
Bake uncovered 5 minutes until cheese melts.)

I sometimes add veggie sausage with the vegetables.

Rather than sprinkling cheese and baking, the stew can be served with cheese and sour cream on the side.

The recipe credit is Catherine Kornweibel, Easton, Pa.


Serves 6.