Saturday, March 10, 2007

Black Beans and Rice

Black Beans and Rice

I make a large batch of the beans so I can freeze half and use it later. This is an Ayurvedic version with no onions or vinegar. The recipe is from Heaven's Banquet.

Black Beans and Rice
2 cups dried black beans
12 cups water
2 bay leaves
6 tablespoons light olive oil
2 teaspoons dried thyme
2 cups sliced celery
1 chopped bell pepper
3 cups pureed fresh tomatoes
salt and pepper
cooked rice
lemon wedges

Clean the beans and allow them to soak overnight.

Drain, rinse, and place beans in a large stock pot with the water and bay leaves. Bring to a boil and simmer for 2 1/2 hours. The water should end up barely covering the beans. At this point, I put the beans in the refrigerator for use the next day.

In a large skillet, heat olive oil and add the thyme and saute until fragrant, about 30 seconds. Add the celery and bell peppers and saute for 10 minutes. Add the tomatoes and cook for 2 or 3 more minutes.

Add the vegetables to the beans. Bring to a boil and simmer until the sauce is gravy like, about 45 minutes. Season with salt and pepper and serve over rice with lemon wedges.

This Week's Menu

Homemade Seitan Cutlets with Cranberry Sauce
Black-eyed Pea Fritters and Collard Greens
Wasabi Salmon Burgers and Fries
Spaghetti with Puttanesca
Roasted Vegetable-Cheese Pie
Vegetable Lo Mein

Oatmeal-Chai Buttermilk Pancakes

Sunday, March 4, 2007

This Week's Menu

I won't have time to come home for dinner on Monday, so this week's has one less day.


Bagels with lox and cream cheese

Leftovers from Dinner

Barbecued Fish (whatever we find) with Roasted Potatoes and Green Beans
Spinach and Cheese Ravioli with Spice Tomato Sauce (Vegetarian Puttanesca) and Fresh Salad
Black Beans and Rice
Homemade Pizza
Mediterranean Couscous and Beans

Saffron Yellowtail with Spinach and Red Potatoes

This recipe comes from Cooking Light, and we couldn't find the monkfish called for in the original recipe, so we tried out yellowtail for the first time. While it does look nice, I think monkfish would have worked better. You really want to use a delicately flavored fish here.

Saffron Yellowtail
Related Posts Plugin for WordPress, Blogger...