I have Not fallen Off the of the Planet

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!!!

*

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."

Love Those Limas

Here it is another day in my life and my world. Let’s talk about one of my favorite foods… lima beans. It is one of the vegetables that a lot of kids seem to hate or hide from… I was not one of them. Even as a kid I was fascinated by the lima bean… velvety inside with a protective skin on the outside. I used to drive my parents nuts at the dinner table by using my teeth to peel off the outside layer before eating the whole thing. As an adult I often serve lima beans with meals (like tonight I paired them beside my angel hair pasta) or put them into things (like soups). Instead of being something that I struggle to eat they are a comfort food from childhood that I have grown up with. Unfortunately, my picky brothers do not appreciate the lima bean in the same way that I do and don’t eat them when fixed (the story of many of vegetable fixed in this family). So cook them up plain, add some seasoning (garlic and pepper was tonight’s seasoning of choice), or add them to your favorite soup or stew. No matter how you like them, celebrate the lima bean and all the food love they harbor in that little package.

Check out these lima links:

http://en.wikipedia.org/wiki/Lima_bean

http://www.foodreference.com/html/flimabeans.html

From the mind and mouth of George Bernard Shaw: "A mind of the calibre of mine cannot derive its nutriment from cows."

Love in Non-Vegetarian World

I didn’t really get the inspiration to actually cook today. (Leftovers and frozen pizza.) I was in writing mode and stuff in the creative mode working hard on a manuscript. I’ve been contemplating a few things regarding being single and vegetarian in a non-vegetarian world. I haven’t really met anyone to even think about serious, however the idea does bring up some thoughts regarding this lifestyle that I have chosen and in many ways has chosen me. I’ve had the discussion multiple times with my family where they have asked things about potential children I might one day have. I plan on raising any children I may one day have vegetarian and I have never hidden that fact, but I also don’t want to discriminate against a potential love of my life just because they eat meat. Let’s be honest if I only dated vegetarians I would lead a very lonely life. How does love and relationships factor into finding common ground? I know in my heart and spirit that living without consuming flesh is the best way for me and for a lot of people, but not everyone believes that way. I know so few vegetarians and vegans around me it makes me wonder how others deal with things like dating, love, relationships, and meat.

In the Words of Robert Louis Stevenson: "Nothing more strongly arouses our disgust than cannibalism, yet we make the same impression on Buddhists and vegetarians, for we feed on babies, though not our own."

Recipe Evolution

I was standing at the stove having just mixed previously frozen spinach into my pan when I got to thinking about the dishes I often prepare. My mom loves my tortellini with the basil mushroom sauce (I use olive oil sometimes mixed with butter to create the base). It’s a nice change from the usual heavy tomato or cream sauces that often adorn pasta. I usually lightly sauté mushrooms and garlic with a touch of oil and water and basil to brighten everything. (It is very common for me to use partial water to sauté to help cut down the fats and oils.) The recipe has seemed to evolve again and constant slight alterations depending on whatever I have on hand. I often keep a bag of frozen spinach on hand and use what I need. As the garlic and red onion slivers sautéed in the oil mix on the stove I warmed about 2 Tbs. of frozen spinach (for one serving) in the microwave about a minute with a touch of water. I then added mushrooms to skillet and chopped the spinach into smaller pieces before also adding it with a pinch each of basil and parsley. As the mixture warmed through I add a spoonful of diced sun dried tomatoes that I had in the refrigerator. The cooked tortellini was added straight to the skillet mixing all the flavors and letting the little pieces of spinach and herb make their way into the crevices. I served it in a nice bowl with a sprinkle of shaved parmesan and welcome to food love. Clearly this was a step up from frozen pizza and other similar foods of last week.

It is clearly no surprise to anyone that I love to eat as well as cook. I have no intention to go without great taste or foods that comfort body and soul as well as nourish. I love experimenting with new flavors and mixing old favorites into something new. I love trying new things and may even be up soon for trying tofu that hasn’t been pre-marinated. (Once upon a time all tofu was very foreign and very scary to a girl raised in Ohio farm country on meat and potatoes.) Hope ya’all have found those ‘food love’ moments that just make you smile.

In the Words of Leo Tolstoy: '"Thou shalt not kill" does not apply to murder of one's own kind only, but to all living beings; and this Commandment was inscribed in the human breast long before it was proclaimed from Sinai.'

Non-Forbidden Fruit

The opening weekend of my most recent show is now behind me (along with the hectic schedule of tech week that leads into a show). This show has led to a few things coming up regarding my lack of meat consumption. It surprises people and even seems to confuse others. I guess partially because I don’t come across as militant and I don’t lecture or rave about it. I live my vegetarian existence simply and in a rather matter-of-fact manner. Now I can get back to cooking (my leftover supply in the freezer has run rather low) for the time being. One of the cast members did sent a lovely fruit basket to the cast and I was very happy to see the kids in the show attack it with great excitement over bananas, apples, grapes, strawberries and such. (Candy seems so over-rated when eyes meet the gaze of bright colors of a basket full of yummy fruit.) I tried a new fruit this week that I had never had before… a pomegranate. Someone had brought one the other day to the theater and offered me some. A fun, tasty little fruit that she said her kids loved because of the fun factor of the little bits inside. It’s nice to find new little things to try, especially things that are supposed to be rather good for you too. Yum.

k.d. lang : 'We all love animals. Why do we call some "pets" and others "dinner?" '