Monday, February 28, 2011

Easy Pinto Beans with Cilantro, Onions and Beer



Nothing to this simple side dish.  The perfect accompaniment to any Mexican meal, you can whip it together and leave it in the pot until ready to serve.  Beer and beans go together like Bert and Ernie, so pair them together at any opportunity.

2 Tbsps EVOO
1/2 chopped organic onion
1/2 cup Mexican beer
2 14oz cans organic pinto beans, drained and rinsed
1/4 cup chopped organic cilantro
salt and pepper to taste

Heat oil in sauce pot over medium heat.  Add onion and saute until turning golden.  Deglaze the pot with the beer (drink remaining beer).  Add the beans, cilantro and S/P.  Reduce heat to simmer and cook an additional 5-10 minutes.

Serves 4-6

Thursday, February 10, 2011

Mexican Rice


This is a pretty easy Mexican rice dish my MIL made at Christmas.  It is so flavorful and delicious, it's now my standard at any Mexican meal.  Next time, I think I'll try it with brown rice, but if you want it to be authentic use a good quality organic long grain white rice.  You could also sub out a jalepeno or other chile pepper for the serrano.

1 1/2 cups organic long grain white rice
1 1/2 Tablespoons EVOO
2-1/4 cups organic vegetable broth
1/2 organic yellow onion, finely chopped
1 serrano chile, seeded and finely diced
1 medium organic tomato, seeded and chopped
1 vegetable bouillon cube
salt and pepper to taste
1/2 teaspoon ground cumin
3/4 cup chopped fresh organic cilantro
1-2 cloves organic garlic, chopped

In a sauce pan over medium heat, cook rice for 3 minutes. Add broth and bring to a boil. Stir in the onion, chile, and tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil again, cover, and reduce heat to low. Cook for 20 minutes.
Serves 4-6 as a side dish

Friday, February 4, 2011

Vegan Pepperoni Pizza














It's really hard to give up cheese.  Vegetarian is easy.  Vegan feels impossible sometimes.  But, I try to do it as much as I can.  Daiya mozzarella cheese is the first vegan cheese I actually like.  (It's also soy-free, for those who care.)  Combine it with Yves meatless pepperoni and you've got a winning combination.  I like mine with black olives and mushrooms, but add whatever you like (if you do mushrooms, saute them first).  For dough, look for Lamonica's whole wheat pizza dough in the frozen section at Whole Foods.  Trader Joe's has decent dough, too.  I buy a few and keep them handy in the freezer for when I need an easy dinner.  I generally make 2 pizzas at a time and have the leftovers for lunch the next day.

1 ball whole wheat pizza dough
1/2 recipe basic tomato sauce (just freeze the other half)
Daiya mozzarella cheese to your liking
1/2 package Yves meatless pepperoni
Olives and mushrooms, optional

Preheat oven to 450F.  Lightly spray a baking sheet with oil.  Make sure to let the dough sit out for a good 20 min before rolling it.  If it's frozen, I just take it out in the morning and leave it on the counter until I'm ready to roll.  Get it close to the size you want, then stretch it across the pan, molding it to your liking.  Spoon on the sauce and spread evenly.  Add your toppings, then the cheese.  Bake for 5 minutes, then slide it off the pan to cook another 4-5 minutes to crisp the bottom.  You should be able to slide it back on your pan to remove it from the oven.  Wear gloves.  Slice and serve with this salad.
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