Arroz Con Habichuelas

Pretty much the second best version of Rice and Beans....of course New Orleans style Red Beans and Rice being the best, of course.
 Anyhow,

1lb. Rice

1 can Pinto Beans

½ cup Sofrito (I like to use tomato base Sofrito)

1 envelope Sazon

1 tablespoon Manzoillo Olives

1 teaspoon Capers

1 can tomato sauce

1 can chicken broth

½ pound bacon

 

 

Cook bacon on medium heat until crispy

Do NOT throw away grease

Chop bacon in to small pieces

Stir-fry Sofrito for 2 or 3 minutes in bacon fat

Add the cooked chopped bacon, tomato sauce, pinto beans, raw rice, and broth

Stir well

Cover pan with aluminum* foil and cook on low for 35-45 minutes

 

 

*the aluminum helps to evenly cook rice

 

There it is, quick and easy. :D

 

Enjoy!

 

 

 

Cupcake Moscato

Cupcake Moscato

     Soo this was recommended to me by a friend of mine, a guy unafraid of sweet ‘girly’ drinks, smiley face ha. So this white was sweet without the bitter sweet after taste and had a nice bubble to it. Another deliciously flavored Italian Import. Perfectly fine by itself but can definitely be paired with spicy food (well that’s what I was eating at the time I opened this bottle, it was good none the less), or dessert.  But hey I’m not going to pretend to know anything about wines and bouquets and roundness and all that jazz. I mean it’s a nine dollar bottle of wine I’m sure there is not a special bit and piece that makes it totally ama-za-zing all I know is that this is a good one and I like it. Yay for suggestions!

I know normally I put what the back of the bottle says on a post but I happened to throw the bottle away before I thought about it. But this one is definitely going into the “Yes,yes. Again!” pile.

Anywho, enjoy and please drink responsibly.

Feel free to leave a comment in the box be-low.

Z: zardetto Prosecco

   Alright, by recommendation from some man at World Market during their wine tasting day, I have officially tried a Prosecco. This was Very, very, crazy dry. It reminds me much of a Brut champagne, the first thing I thought of was putting in a spoonful a sugar- to help the medicine go down- or to make it sweet I guess and to actually taste the fruity flavor the man kept talking about (but i didn't).

   This white wine is FULL of bubbles, it took a pretty good couple of minutes before the bubble chains and reverse waterfalls stopped. But no matter how amusing and alllmost tasty this was I don’t think I will be able to handle it another time. So this will go in to my tried but never again pile…. At least until my taste bud become a little more ‘sophisticated’…doubtful, very doubtful.

As always, try to enjoy and drink responsibly.

Feel free to leave a comment in the box be-low.

Bombay Potatoes

Bombay Potatoes

So my one day I’m sitting in the kitchen going through the new cook books either my mom or dad picked up and in this all Indian book was the recipe for potatoes and I think, hey who couldn’t use a little variation in their starches.

Most of these ingredients can be found at the grocery store or Wal-Mart.

You will need:

1 pound new potatoes*

Salt to taste

1 teaspoon turmeric

4 tablespoons vegetable oil

2 dried red chilies

6-8 curry leaves

2 onions, finely chopped

2 fresh green chilies, finely chopped

2 cups fresh coriander (cilantro), coarsely chopped

¼ teaspoon asafetida

½ teaspoon each of cumin, mustard, onion, fennel, and nigella seeds

Lemon juice, to taste

And Go!

First up:

Scrub the potatoes under cold running water and cut them into small pieces. Boil the potatoes in water with a little salt and ½ tsp turmeric for 10- 15 minutes, or until tender. Drain the potatoes well then mash**. Put aside.

Next:

Heat the oil in a frying pan and fry the dried chilies and curry leaves until the chilies are nearly burnt. Add the onions, green chilies, fresh coriander, remaining turmeric and spice seeds and cook until the onions are soft.

Lastly:

Fold in the potatoes and add a few drops of water. Cook over low heat for about 10 minutes, stirring well to ensure the spices are evenly mixed. Add lemon juice to taste, and serve.

*You can use regular yellow potatoes but new potatoes are preferred.

** You always need some whole pieces so do not fully mash them in this step.

I made this to go with two diffrently coooked roasts added bell peppers and less spices (since my brother wont eat it).

Once you try it a few times you can always change it to your tastes….or what you’ve got on hand, haha. 

 Straight from the book The Complete Book of Indian Cooking by Shehzad Husain & Rafi Fernandez pg 158

Moscato d’Asti : Risata

Moscato d’Asti : Risata

“Risata, meaning laughter, will honor its Italian name by being the focus of any occasion. The supple sweetness of this wine will shine as an aperitif, with dessert, or on its own.”

Again that ^ is what the back of the bottle says. So not being a gifted, practiced, wine connoisseur, I can’t tell the difference in this one and the Beviamo, since it sparkles as well…but either way its very, very tasty, The bottles are very similar but the Risata has what looks to be a grape vine printed across the bottle.

Biggest pro for this…its more available then its sister and it goes for a pretty decent price at around $14 a bottle. Num num num for this Italian import.

Feel free to leave a comment in the box be-low.

As always enjoy and please drink responsibly.

Chapati (Whole wheat flat bread)

Round(ish) Chapati

So before I get to the recipe-ing, the only reason why I ventured into this bread making is because of that movie Bend it like Beckham. “Who wants a daughter –in-law who can’t make round Chapatis.” It doesn’t take much aaha aaanywho:

Prep time: 15 minutes

Standing time: 30 mins to 2 hours

Rolling and cooking time: 2 to 3 minutes for each

Yields: 15 Chapatis

You are going to need:

2 ½ cups atta or sifted whole wheat flour (yes you must sift)

½ teaspoon salt

2/3 cup lukewarm water

2 or 3 tablespoons melted butter

Step 1

 Combine the flour and salt in a large bowl. Slowly add water, while gathering the flour together as you do so, until a soft, moist dough is formed.

2

Transfer the dough to a smooth work surface and knead for 6 to 8 minutes until it is smooth and firm. Then sprinkle the dough with water and cover with a damp cloth and set it aside for 30 minutes to 2 hours.

3

When the dough is ready place a heavy cast iron griddle over medium heat. With moistened hands knead the dough again then shape into 15 equal- sized patties. Dip them into flour and roll them out thin and even on a floured board. Make them as round as and about 5 ½ inches across. Keep some plain whole-wheat flour on the side to dust the chapatis as you roll them.

4

Knock the excess flour off the chapatti with a few slaps between the hands and place it on the pre-heated griddle. (You can cook several at a time if the size of your griddle allows.) When small white blisters appear on the surface of the chapatti and the edges begin to turn up, turn it over  and cook the other side until the surface bulges with air pockets. Lift the chapati and toast both sides over a direct flame for a few seconds until it puffs up like a ball. A finished chapati should be cooked completely (no wet spots) and should be freckled with brown spots on both sides. Press the air out and brush one surface with melted butter.

*You can also cook a chapati on electric heat. Let it stay on the griddle. Turn it over as many times as it takes for both sides to cook, then gently press the top of the chapati all over with a soft cloth, and the chapati will swell. Serve them soon after cooking or wrap them in a cloth to keep them warm and soft.

This recipe comes straight from the book The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa (pg.147)

So you might get some hit or misses the first few times but its good stuff.

Feel free to leave a comment in the box be-low.

Moscato D’Asti : Beviamo

Moscato D’Asti : Beviamo

   “This tongue-tingling Italian treat is sensually sweet, a perfect match to start or end any meal or simply enjoyed on its own. Beviamo!”

So that ^ is what the back of the wine bottle says. This blue bottle is attractive on its own and the swoopy little writing makes it look a little exotic. Other descriptions of this sparkling white wine…oh yes its sparkles…says that it is actually an Italian import, which is kind of cool.

So let’s talk about the cons….it’s hard to get!! I found 1 place that sells it but its Sams club and I don’t really need a membership to a place I don’t really go to. Sooooo that’s the hard bit, but  if you know someone with that stupid little access card by all means take advantage! Really accessibility is really the only con.

This wine has a very smooth taste even with the bubbles, and true to the Moscato normalcy it is deliciously sweet (without being overly sweet with that dessert-y after taste which I don’t very much like). The bottle was right, can be a start, an end, and a standalone drink.

If anyone were to find this in a readily available place, ohhh let me know but until then, feel free to leave a comment in the box be-low.

Enjoy yourself and please drink responsibly.