I know it seems i got lost and maybe I kind of did. The show took a lot out of me (it's over now and went very well) and now I seem to be fighting some sort of allergic reatcion to something in my everyday environment. (With my luck it will be something in our water.) I've been working on a menus right now for Christmas Eve and Christmas Day for family and friends. We always have friends and family over Christmas Eve with a kind of open house with a variety of appetizers and finger foods. Christmas day they have steak and seafood... I usually experiment with mushroom options to go with the festive spread.
I've been craving black beans and rice (a favorite of mine), but kept forgeting to pick up black beans when out shopping. Finally, tonight I had everything I needed (the recipe as evolved over time and continues to do so). I love to serve it with corn chips, crsip back olives, and a sprinkling of cheese. (It is usually spicey enough to not need any extra hot sauce.) It's all part of the love to eat, love to eat, and love a little spice in life.
Black Beans and Rice (Vegan, depending on whatever served with)
onion (prefer a good red), about 1/2, finely sliced (or however prefer)
garlic (1-2 cloves), diced
oil (to saute)
cooked brown rice (instant 1 c. uncooked to 1 c. boiling water)
frozen corn (or fresh), about 1-2 c.
1 can black beans (sometimes I use spiced ones, depending on what I have on hand)
1 can tomato sauce (and variety)
salt and pepper to taste
favorite spices (typcially: hot pepper flakes, parley, chili spice, smokey tobasco hot sauce as well as optional cumin, cilantro, or whatever else on hand)
* In seperate pan or microwave prepare rice. (You could use a plain white rice or whatever you have on hand, but I almost always use brown rice in my recipes.) In skillet add oil and saute onion slices & garlic (sometimes I had sliced mushrooms too if I have them on hand). I add a touch of water here as the oil cooks to help cut oil use withut cutting cooking liquid. I add the frozen corn right in after the onion and garlic have cooked down and started to carmelize as well as pepper flakes and touches of any other seasoning here as I like to layer the spaices in as I add ingredients. (I either use store-bought frozen corn or the kind we freeze during the summer when fresh corn is everywhere.) Let the corn start to cook through and mix with the cooking liquids (add a touch of water here if needed), then add black beans, cooking everything through. Season to taste. Add rice, mix throughly, then tomato sauce. Season as needed and let everything cook together and thicken. Serve warm with corn chips or tortillas and any prefered toppings. (Ideas for topping or sides include: black olives, shredded cheese, salsa, sour cream, jalepeno slices, or whatever you love.)
* I make a big pan and freeze whatever I don't eat. It is great leftover for lunches, snack, or to share. (When I have taken it work for lunch it makes people sit up, asking what is I have and what smells so good.) I love mine spicey with a nice kick, but spices can be adjusted per preferance. Yummy!!!
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In the Words of Jimmy Stewart: "Animals give me more pleasure through the viewfinder of a camera than they ever did in the crosshairs of a gunsight. And after I've finished "shooting," my unharmed victims are still around for others to enjoy. I have developed a deep respect for animals. I consider them fellow living creatures with certain rights that should not be violated any more than those of humans."
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