Black Beans and Rice

photo source: food network

A versatile and filling dish. Make using all fresh ingredients or utilize your food storage and prepare with canned, frozen and/or dehydrated items.

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Black Beans and Rice 
Main Dishes - Other
Yield:  6 servings

1 teaspoon olive oil
1 small onion, chopped fine
2 cloves garlic, minced
1 teaspoon ground cumin
3 cups cooked black beans [or 2 (15oz ) cans drained and rinsed]
1 can (14.5 oz) diced tomatoes w/jalapenos
1 cup frozen corn
splash of lime juice
1 1/2 cups uncooked white rice
3 cups chicken broth

 In a pot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the cumin,  lime juice, corn, tomatoes and black beans. Mash a few of the beans with the back of a spoon, stir well. Simmer at low heat for about 20 minutes

In another pot add the rice and the broth, bring to a boil, cover and lower the heat and cook for 20 minutes or until broth is absorbed and rice is tender.  Spoon beans over rice and enjoy, 

Random Thought: I put a bottle of anti-freeze in the freezer... let the battle begin!

Spinach and Millet with Lentils

 
Spinach Millet with Lentils

1 large onion, chopped
2 cloves garlic, minced
2 tsp. cumin
1 tsp. paprika
1 tsp. pepper
1/2 tsp. salt
1 lb. spinach, shredded
1/4 lb. mushrooms, chopped
2 medium zucchini, chopped
1/2 C. red lentils
1 C. millet
1 can of diced tomatoes
tomato puree to thicken

In a frying pan fry the garlic, onion, paprika and cumin in some water. Simmer with a lid on for a couple of minutes. Add the mushrooms and the zucchini and simmer for a few minutes more. Add the shredded spinach, salt and pepper and simmer till the spinach reduces down.

In a separate pot boil the millet and the lentils till cooked. Millet usually takes longer than red lentils so wait for five minutes before adding them. As the millet and lentils absorb the water put in the tomatoes. Continue simmering till the millet is tender, adding more water if necessary.

Combine the millet and lentil mix with the spinach. Add tomato puree to thicken. Simmer for another couple of minutes.

Random Thought - Family Reunions - getting the whole family together at the same time, under the same roof, and hoping that the police don't get involved

Spinach Turnovers

Say hooray for spinach! This tasty veggie is abundant in health-promoting nutrients like calcium, iron, chlorophyll, beta carotene, vitamin C, riboflavin, sodium and potassium. Turnovers however, not so healthy with all that flaky yummy pastry going on!

Today's recipe, substitutes tortilla in lieu of the pastry for a much healthier version. Enjoy!

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Spinach Turnovers
by Dr Ben Kim
Yield:  8 servings

3 pkgs (10oz) of frozen chopped spinach, thawed
1 onion, finely chopped
1/4 C. water
1/4 C. chopped fresh parsley or cilantro
1 1/2 tsp. dill (optional)
3/4 tsp. salt
1/2 tsp. black pepper
1/4 C. lemon juice
Extra virgin olive oil
8 large flour tortillas

Thaw spinach and using your hands, squeeze out as much water as possible. Set aside.

Heat 1/4 cup of water in a large pan, add onion and cook until tender.

Stir in spinach, parsley, dill, salt and pepper. Cook over low to medium heat, stirring often until the entire mixture is quite dry. Stir in lemon juice.

Cut a tortilla in half and moisten its edges with water using your fingers or a pastry brush.

Place approximately 2 tablespoons of the spinach filling in the center of each half, then fold it in thirds, matching the edges of the tortilla half to make a triangular shape.

Press edges together firmly to create a seal. Brush entire turnover lightly with olive oil.

Place on a baking sheet and bake @ 375 for 20 to 25 minutes.

Mealtime Prayer - Dear God above, for all Thy love, for mercy such as Thine. For food and drink, and power to think, for everything divine. We pray this now and ask that Thou be with us as we dine.