Brown Rice Yum

BROWN RICE WITH BLACK BEANS AND CILANTRO

Serves 4 to 6.   Published March 1, 2009.   From Cook's Illustrated.

INGREDIENTS

4	teaspoons olive oil
1	medium onion , chopped fine (about 1 cup)
1	green bell pepper , chopped fine
3	garlic cloves , minced
1	cup low-sodium chicken broth
2 1/4	cups water
1 1/2	cups brown rice , long-grain
1	teaspoon salt
1	(15.5-ounce) can black beans , drained and rinsed
1/4	cup chopped fresh cilantro leaves
1/4	teaspoon ground black pepper
1	lime , cut into wedges

INSTRUCTIONS

1. 
   
   
   1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and pepper and cook, stirring occasionally, until well browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, 30 seconds.
2. 
   
   
   2. Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
3. 
   
   
   3. Remove pot from oven, uncover, fluff rice with fork, stir in beans, and replace lid; let stand 5 minutes. Stir in cilantro and black pepper. Serve, passing lime wedges separately.

Pear Butter

Prep Time:  1 hour

Cook Time:  12 hours

Ingredients:  

Pears (40 medium or 50 small)

1 1/2 cups sugar

2 tsp cinnamon

1/4 tsp ground cloves

Preparation:

1.  Peel, core, and chop pears.  Then puree in a blender.

2.  Put pear puree, sugar, and spices into a crockpot, and set on high.

3.  Cook, uncovered, stirring occasionally, until reduced by half.

To Can:

Leave 1/2 inch head space.

Remove air bubbles.

Process 20 minutes for pints, 25 minutes for quarts.

To Freeze:

Leave 1/2 inch head space in pint jars, 1 inch in quart jars.

Seal and allow to cool completely before freezing.

Yield:

4 pints or 2 quarts

About.com

Pesto

Pesto is a very forgiving recipe; measurements given below need not be followed exactly.  Pesto is wonderful in soups and also can be used to flavor sandwiches (try mixing with a spoonful of mayonnaise), deviled eggs, and salads.  Or brush on meat or fish before grilling or baking.

Yields about 1 cup

1 cup packed fresh basil leaves and tender stems (may use part fresh spinach)

1-3 cloves garlic

1/3 cup pine nuts, walnuts, or hazelnuts (toasted)

3-6 T Parmesan cheese (grated)

2 sprigs flat parsley (optional)

Finely chop together in food processor.

1/3-1/2 cup olive oil (for a lower fat version, use broth for part of the oil)

Add gradually while food processor runs to make a thick paste.  Serve at room temperature with any kind of hot pasta.  The flavor is intense; a little goes a long way.

To freeze:  Freeze in ice cube trays.  When frozen, remove cubes and place in a resealable plastic bag, removing from the freezer  as needed.  When making pesto to freeze, omit the garlic and cheese if desired.  When using the pesto, stir in freshly grated Parmesan and minced garlic.

Cilantro version:  Grind in food processor 1/2 cup sesame seeds (optional).  Add and process together 4 cups fresh cilantro, 4 cloves garlic, 1 tsp ground cumin (optional), 1/4 cup fresh lime juice or red wine vinegar, 5-6 T olive oil, and salt & pepper to taste.

Simply in Season

Concord Grape Jam

1.5 oz Sure Jell Pectin

So my mom said "write down "use the box instructions!""

http://www.kraftrecipes.com/recipes/surejell-concord-grape-jam-50424.aspx

some of my notes...

take skins off grapes and keep each in a separate bowl

puree the skins w/ some of the juice in a blender

put in hot-from-dishwasher jars

seal

turn upside down for 10 minutes

turn right side up

will "pop" when sealed

Cheri- when your grapes come in- maybe you and Joanna can come over for a JAM making party

Oil & Vinegar Dressing

Oil & Vinegar Dressing
1/4 cup white vinegar
3/4 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. dry mustard
1 Tbsp. Italian seasoning

Put the vinegar and all of the spices into a cruet or jar and shake well (with the lid on, of course!).

Pour olive oil in and shake again.

Store in the refrigerator and shake well before each use.

Enjoy!!


*If the dressing solidifies in the refrigerator, just pull it out a few minutes before serving to allow it to liquefy again. Mine usually doesn't.

clayinhishands