moros y cristianos, sort of

 This brown rice version of moros y cristianos was really flavorful.  It makes enough for four solid meals, so doubling the key ingredients would make enough to share and still have sufficient leftovers.

• 1 cup short grain brown rice - follow instruction to cook (mine is 1.75 cup water to 1 cup rice, rinse rice, bring to a boil, simmer for 50 minutes, let it sit another 10 minutes with heat off)
• 2 jars black beans
• 1 onion
• 1 poblano pepper
• 4 cloves garlic
• 1 T cumin
• 1 tsp thyme
• 1 tsp Mexican oregano
• 1/2 tsp turmeric
• 1/2 tsp chili peppers
• 1/2 tsp smoked paprika
• 15-28 oz diced tomatoes 
• 1-2 bay leaves
• 2 Tbsp apple cider vinegr 
  
• salt and pepper 
  

Dice onion and pepper, saute in olive oil until onions is translucent.  Add garlic and cook until aromatic.  Add spices.  Then add tomatoes and black beans (drained is easier, or it's soupy).  Cook 10+ minutes to cook together.  Once to the right consistency, add the rice and cook together. 

tofu information

This is helpful about pressing and baking tofu.

carrot and apple muffins

 These carrot and apple muffins would probably also be great with zucchini or other vegetables/fruits.

Ingredients

• 1/2 cup nuts or dried fruit
• 1/4 cup (coconut) oil
• 1 1/4 cups (white) whole wheat flour
• 1 cup old fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon  ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 3/4 cup grated carrot (about 1 large carrot)
• 3/4 cup grated apple (1 small apple will be more than enough; no need to peel it)
• 2 large eggs at room temperature
• 1/2 cup plain yogurt at room temperature
• 1/3 cup honey or maple syrup
• 2 teaspoons vanilla extract

 

Instructions

- Heat oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside. 

- If using coconut oil: Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.

- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.

- To the bowl with the oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.

- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.

hominy casserole

 I love hominy and stocked up, but not really in the mood for posole.  This hominy casserole looks great and I'll make it today. 

HOMINY CASSEROLE

- 2 poblano peppers (broiled 5 minutes each side, then put into a bag to steam for 20 minutes, then skinned and seeded and chopped)

- 1/2 pound chorizo (or I used soyrizo), removed from casing and crumbled

- 1/2 onion, chopped

- 2 jalapenos, chopped (or a jar of diced chilis)

- 4 cloves garlic

- 2 15-oz cans of hominy

- 8 oz sour cream 

- 1/2 tsp cumin (depending on sausage flavoring)

- 1/4 tsp chili pepper

- 1/2 cup chopped cilantro

- 2 tsp lime juice

- 1-2 cups shredded cheese

- salt & pepper

INSTRUCTIONS

Prep poblanos as above.

In a skillet over medium-low heat, cook chorizo 8-10 minutes. Remove (leave a little grease) and cook onions and jalapenos until onions are translucent.  Add garlic, cook another minute. 

Remove from heat and add the diced poblanos, chorizo, drained and rinsed hominy, sour cream, spices, lime juice, and half the cheese.  Stir well, cover with the rest of the cheese.

Bake at 350 degrees about 30 minutes (uncovered).