Cuban style Black Beans and Rice

 So this is one of my fav go-to meals for both dinners and lunches.  The black beans and rice are not only delicious, but really quite healthy, especially if made from scratch.  I used to buy the Vigo brand black beans and rice, which were really good, but the price of a bag that maybe has three servings in it, began to steadily increase.  Not to mention, an overly high amount of sodium was present in every serving.  So I set out to try and replicate the flavor, with less cost, more servings, and a more health friendly diet.  This is what I came up with, and boy was it right on the money!

Cuban Black Beans and Rice

• 1 cup of white long grain rice
• 2 14oz can of black beans (with juices)
• 2 cups of water
• 1/4 cup of apple cider vinegar
• 1 medium white or yellow onion (diced)
• 4 cloves of garlic (minced)
• 1 cup of red pepper (diced) (I don't always add this)
• 1 14 oz can of diced tomatoes (with juices)
• 2 tblspn cumin
• 2 tsp of ground black pepper
• 2 tsp creole seasoning ( Zataran's is my favorite)
• dash of cayenne (only if you want it a bit spicy)
• 1/4 cup of olive oil.

1. In medium size sauce pot, over medium to high heat, add your olive oil.  Bring up to temp and add your onion, garlic, red pepper, cumin. Saute for a good 5-8 minutes.
2. Now add your beans, water, vinegar, tomatoes, creole seasoning, and pepper (give it a stir). Finally add your rice, and stir thoroughly.
3. Bring up to a boil, stir off the bottom, cover and reduce heat to low/simmer.  Cook for about 40 minutes or until rice is tender.

I like to top my rice and beans with thinly sliced iceberg lettuce, diced red onion and some diced roma tomatoes, or even cilantro.  I then top it all off with a little bit of olive oil and either fresh lime juice or balsamic vinegar.  Then to add more protein, cook yourself up some steak, chicken, or a mild fish (like tilapia-see Fish taco recipe) seasoned with all the same stuff you put in your rice, include some lime juice to your marinade!  In terms of lunches, I actually take this to work cold.  I put about a servings worth in Tupperware, add a bit of balsamic vinegar, and mix, then put my veggies right on top along with a little olive oil, and take some lime slices on the side.  It doesn't get any easier than that!

Gourmet Pillsbury: Does This Seem Oxymoronic To You?

 So Joe was going to come over for dinner on a wednesday night, and I knew I wouldn't have enough time to get home from work and cook, thus I premade the meal above the night before.  If you ever have broccoli, asparagus, or mushrooms that have seen better days but not exactly bad enough to throw out, this soup recipe is perfect.  Not to mention freezable for future meals.  As for the Pilsbury reference, as much as I am a huge advocate to homemade pastry crusts, use of the grands biscuits is both tasty and a time saver!

 Cream of Asparagus Soup

Ingredients

• 2 cups of celery (or two stalks chopped)
• 1 medium white or yellow onion (diced)
• 2 large carrots, peeled, and diced.
• 4 cloves of garlic, minced
• 1 large bunch of asparagus, ends cut off (usually need to cut 2-3 inches) and discarded.  Rest chopped roughly.
• 4 cups of chicken, beef, or vegetable broth (can use liquid or dried bouillabaisse)
• 1-2 cups of either half and half, or substitute 2% or whole milk. (half and half will taste much better)
• couple tsp butter OR brown up some bacon and use the drippings.

1. In large pasta pot, add your butter OR bacon drippings (if using bacon, just fry it directly in this pan, and set bacon to the side.  If REALLY fatty, discard some of the excess oil).  Turn on medium heat.
2. Add your celery, onion, carrots, and garlic.  Let saute for few minutes over medium heat.  
3. Add your asparagus, and broth. Bring soup up to a boil, and turn down to simmer while covered.  Let simmer for about 45 minutes (or until all the veggies are super tender).
4. Using a food processor or blender, ladle your soup in and puree or blend on high (should be pretty thick).  Add your pureed soup back into large pot, and add your milk/half and half.  If soup still seems too thick for your liking simply add more milk or cream to thin it out.  Make sure to stir well, over low heat.
5. Serve with a dollop of sour cream and or shredded cheddar and your bacon.

**if using broccoli instead of asparagus perform steps exactly as above.  If using mushrooms, do not add carrots, and you do not need to puree soup, especially if you chop your veggies fine.

Barbecue Chicken and Bleu Cheese Tartlets

Ingredients

Oven at 425 degrees

• 2 large chicken breasts
• 1/2 cup of finely diced celery
• 1/2 cup of finely diced white onion
• 3 cloves of garlic minced
• 1-2 cups of BBQ sauce, of your choice, additional 1/2 cup of BBQ
• 4 oz of bleu cheese
• 8 oz of crumbled bacon (can use the real bacon bits from the salad isle)
• Parmesan cheese
• 1 tsp cumin
• 1 tsp of ground black pepper
• 1 tsp of garlic salt
• 1 tblsp olive oil
• 4 tblsp butter or margarine melted
• 2-cans of Pillsbury large buttermilk biscuits

1. Either bake your chicken breasts or pan fry them.  Season with salt and pepper to taste.  Once cooked all the way through, shred.
2. In large pan, with deep sides, add 1 tblsp olive oil.  Over medium heat, saute your celery, onion, and garlic, until translucent and tender. 
3. Add your shredded chicken, cumin, pepper, and garlic salt, mix til everything is blended evenly.
4. Add your BBQ sauce, and again blend. (at this point you can cool everything and place into fridge (or freezer for long term storage).
5. If BBQ chicken mixture seems too dry for your liking add more BBQ sauce.
6. In a cupcake pan, butter using a pastry brush.
7. Take one buttermilk biscuit.  Using either a rolling pin, or simply your hands, stretch out till its about double its original diameter.
8. Add tsp bleu cheese, tsp of bacon, and a large tsp of your BBQ chicken mixture.
9. Making sure this all stays in the middle of your rolled out biscuit, bring up each of the sides up until your filling is completely encased.  If the sides are brought up over eachother they should stay. 
10. Place into cupcake pan, and lightly butter top, dust with parmesan cheese.  Repeat til you run out of biscuits. (you will probably have some chicken left over).
11. Bake at 425 degrees, for approximately 20-30 minutes or until golden brown.  
12. Serve immediately, and with more BBQ sauce on the side, if wanted.

***If you don't like bleu cheese simply substitute with your favorite kind of cheese. I have also made these with cheddar and were still superb

An Irish Feast, Salsa, Waka waka Guacamole, Queso, Fish Tacos, and Tzatziki

Corned Beef and Cabbage

 Ingredients

• 1 3-4 lb corned beef (you can't go wrong with Grobbels brand)
• 1-2 lb red skin potatoes
• 6-8 large carrots
• 1 head of cabbage
• 3-4 beers (the darker the better, but i usually just use miller lite/what I have in the fridge)

1. to a large stock pot (big enough to hold all of your above ingredients by the end), add your corned beef (flavoring packet should come with it, you can also add some bay leave or pickling spice).  Pour your 3-4 beers over the top, and then cover the rest with water. **you can use beef broth instead of water, adds a more flavorful taste to your corned beef and veggies.  Bring to a boil, and simmer on low, covered, for about two to three hours (the longer you let simmer, the more tender it will be).
2. With about 45 minutes to go, add your veggies to the pot.  Quarter your cabbage, and at least halve your potatoes.  I like to cut up the carrots in thirds. (if need be add more water/beer/beef broth to the pot to cover everything).
3. Cook the veggies until tender.  Once the cabbage is done, everything else should also be tender enough to devour :0)
4. Take out your veggies and place on platter, strain water away from them.  Take out corn beef, and cut it with a sharp knife, against the grain (again will be more tender this way).

 **Serve with butter, stone ground mustard, and I prefer red wine vinegar for the vegetables.

SALSA

Ingredients

• 1 large bunch of cilantro
• 6-8 cloves of garlic
• 1/3 cup of lime juice (preferably fresh)
• 2 jalapeno peppers (use only one if you want a medium salsa in terms of hotness)
• 1 medium white onion (chopped roughly)
• 2-3 chipotle peppers (canned), add the adobe sauce for a smokier flavor
• 1 28oz can of crushed tomatoes
• 2 tsp cumin
• dash of salt

1.  Using a blender or food processor, puree your white onion, lime juice, cilantro, jalapenos, and chipotles.
2. Add your crushed tomatoes, blend.
3. add your cumin, and salt, blend
4. taste, add more of whatever you feel it needs (usually I end up adding more adobe sauce from the chipotles and perhaps more cumin).
5. Chill for at least 4-5 hours or overnight.

Waka Waka Guacamole

 Ingredients

• 1 large bunch of cilantro (use only half of this)
• 2-3 tblsp lime juice (or more to taste)
• 6 ripe avocados (halved, pitted, and scooped out)
• 4 cloves garlic
• 1 small white onion (chopped roughly)
• 1/4 cup of salsa (from above)
• dash of salt
• juice from 2 limes (for use after blending) 

1. Using blender or food processor, add all of your ingredients and blend til desired consistency.  I perfer a smoother guac, so like to puree....but if you like it chunky style, puree the avocados, cilantro, and garlic first and then add the rest of your ingredients.  Use the blend button at this point.
2. After transfer to bowl/tupperware container, squeeze one or two limes worth of juice on top of the guac to cover.  This will keep it from oxidizing and turning brown.  Chill for 4-5 hours or overnight.

QUESO

• 1 large block of Velveeta cheese.
• 3 cups of half and half
• 3-6 tblspn of diced pickled jalapenos
• 3 tblspn of salsa
• 1 tsp of chili powder

1. heat your 3 cups of half and half  in a small saucepan over low to medium heat (you do not want it to boil or burn).
2. once seems to be brought up to temp, add a little over half of your Velveeta, cubed.  
3. Stir occasionally so cheese does not settle on the bottom.  Once cheese is completely melted, add your chili powder.  You may need to use a whisk to mix well.
4. Then add your jalapenos and salsa, stir.
5. Check the queso consistency.  If you like thicker queso add more cheese, if thinner add more half and half.  Remember that as the cheese cools it will thicken.....

Fish Tacos 

Ingredients

• 8-12 filets of Tilapia (frozen or fresh)
• 12-20 small flour tortillas
• 1 cup of finely chopped cilantro
• 4 limes wedged 
• 1/2 head of iceberg lettuce, chopped fine
• 4 tomatoes diced
• 1 medium-large onion diced
• 2 cups of italian bread crumbs
• seasoning salt or creole seasoning
• 2 cups of vegetable oil, olive oil, or lard (use to pan fry fish)
• guacamole, salsa, and your queso

1. In pie pan/deep dish add your italian bread crumbs.
2. in large enough pan to fit at least two filets at a time, add about 1 cup of oil and bring up to a sizzling temp. (after frying about half the fish, you may need to add more oil to the pan)
3. if frozen thaw your tilapia in lukewarm water, drain well.
4. Once oil is ready, take one of the filets, thoroughly coat both sides with the bread crumbs.  Place in the oil and cook til each side is brown (~2-3 minutes/side).  Place on sheets of paper towl to drain away more of the oil. 
5. Lightly season the top side of fish with you salt or creole seasoning.
6. While frying up the rest of your filets, chop up all of your accouterments.
7. When everything is ready, microwave your tortillas for about 30 seconds on high, completely covered in papertowel or a clean dishtowel.
8. make a taco building buffet: add your fish, a little queso, your veggies, a pinch of cilantro, and then salsa and/or guac. Use the lime wedges to give your taco a little extra kick of citrus!

Then VOILA' or should I say OLE', a delish, and pretty nutrish meal (unless if you are as much of a queso lover as myself, then you might be in trouble!)

**instead of queso or salsa you could even make a buttermilk ranch chipotle dressing, either completely from scratch or take a container of your fav ranch and simply puree it with one or two chipotles!


TZATZIKI 

Ingredients 

• 16 oz container of Dannon plain yogurt or Greek style yogurt would be even better (drain through a cheesecloth, a thin dishtowel overnight)
• 6 cloves of fresh garlic (diced)
• 1 medium cucumber, peeled, deseeded, and diced
• 2-3 tsp fresh dill
• juice from half a lemon

1. In a colander (to the rest of you a pasta strainer lol), that rests about 3-4 inches off the bottom of another bowl or pot , place your towel, and pour the yogurt in.  cover with plastic wrap and place into the fridge overnight.
2. in a blender or food processor add your, now thickened, yogurt, along with your garlic. Puree until garlic and yogurt are well blended.
3. add your lemon juice to bowl large enough to hold your final product of tzatziki.  Fold your yogurt into the lemon juice, making sure it is thoroughly mixed or else you might cause curdling.
4. now add your fresh dill and diced cucumber, mix well.
5. Refrigerate for 4-5 hours, or overnight.

**serve simply with gyros flatbread that has been warmed or pan fried, or just your favorite crusty baguette.  I absolutely love using this as a veggie dip as well or directly on my salads.

The Siblings Spring Break

My younger brother Andrew (23) and younger sis Allyce (20) had their spring breaks at exactly the same time this year, so they both decided to mosey on down to Chicago via Megabus, and spend the week with me.  They were supposed to get in Saturday no later than 11pm, but due to an issue with the bus's windshield wipers were over an hour and half late.  I was of course in no shape to entertain, considering that Joe, myself, and a dozen other or so friends/family went out to the bar for a pre-St Pattys celebration.  I was fast asleep by 11, and was awoken close to 2am, in order to let them in.  Not the best start to their vaca, but I promise you it was made up for in full throughout the week!

Sunday was pretty much a hungover bust (at least on my part), but I pulled myself together by 6pm, ordered tasty pizzas from Georgios Pizza on Irving Park and Western (order the Georgios on Fire, thin crust, with Giardeniera peppers, it is heavenly) and made a antipasto salad.  Which we thoroughly enjoyed and watched about 8 episodes of house, commercial free (DVR is a godsend).

Monday, I of course had work, so left them to fend for themselves for the day.  Which I believe involved a lot of relaxing, and then working out.  I stopped off at the corner store on my way home and picked up some appetizers (hard salami, and some chili pepper spreadable cheese which went perfectly with my rosemary olive oil triscuits I had at home) and of course a bottle of wine.  The sis, does not like Red wine, differing completely from my mother's and my own palate, so I stopped and got a bottle of Prosecco (both bubbly and not too sweet).  I got home and made chicken cutlets (see previous blog entry for the how too) along with oven roasted broccoli, with parmesan, and farfalle pesto (it truly hit the spot and did not take long at all).

Tuesday, after work, Andy, Allyce, myself, Dan (from work), Joe, Danielle, Adam, and quite a few other characters headed to Odonovans for Trivia and 30 cent wings.  Although we didn't win, its always a good time when you have trivia, wings, and beer.

Wednesday was of course St. Patrick's Day.  I send the siblings off to the market to pick up a cornbeef, because needless to say my local Supermercado did not carry such a cut of meat.  We then prepared a traditional meal of cornbeef, cabbage, carrots, and potatoes (see below for recipe).  Granted we didn't end up eating until 9:30 at night since I couldn't start the meal until I got home, but it was worth it.

Thursday Allyce came to work with me, and shadowed me for the day (YEAH SCIENCE!).  I don't know exactly how incredibly interesting this way, but she had never been in a lab environment before so at least that was something.  Afterward, we headed to play volleyball with my Meet Up Group, and played for a solid 2 hours.  My sis of course kicked arse, eventhough she hasn't played in god knows how long.  Adrian (friend I met through this group) was kind enough to drive allyce and I over to my friend Noel's place, where Joe and Andrew were playing a heated game of Texas Holdem.  Before heading in,  icecream at Oberweiss sounded awesome, since of course we were starving, so we headed in and enjoyed a double dipped cone....mmm mmm good.  We arrived at Noel's just in time to see Andrew and Joe lose, so sad, but they seemed lighthearted about it, so am guessing it was a good time to be had over all.  Afterwards it was straight to bed for my sibs and I, as we had a big day downtown at the Shedd Aquarium!

I decided to take a personal day on Friday, cause really how often do I get to spend this kind of quality time with my brother and sister, and I bought us all tickets to Shedd Aquarium, since I had yet to go there myself, and we all know how much I LOVE animals, especially sea animals.  If I had a dollar for everytime I get caught singing the soundtrack to Little Mermaid, well let's just say I'd be much better off, lol.  We had an awesome time, and was quite eventful.  Especially since I nearly maimed a child, because I thought that a animatronic Tarantula was the real thing, and it was being shoved right in my face.  So I flailed, and knocked this kid backwards right into the chameleon tank (we never did spot that darn chameleon).  The child was fine, I however was traumatized lol.  After we were done, headed through Grant Park, and showed them Buckingham Fountain (aka the fountain at the beginning of Married With Children).  Then to Millenium Park where we took photos at the 'Bean'.  After our adventures downtown (didn't even get to take Allyce to Michigan Ave for some shopping, but she will totally be back this summer), we headed back home and picked up everything to make tasty fish tacos. We were to head over to Joe's place to watch the MSU NCAA first round bball game.  Allyce helped me in the kitchen, and we were done in a jiffy, just in time to start the second half.  Of course we won (it was a nailbiter at the end), and were stuffed from salsa, guac, fish tacos, and of course queso dip (its not a fiesta without queso...OLE').

Saturday, Joe took my bro out for brunch with Danielle, while Allyce and I headed off to a full THREE hours of intensely competitive volleyball at Margate gym with my friend Adrian.  We were totally exhausted afterwards, and headed home to relax and clean up before having sushi at Tank in Lincoln Square that night.  I absolutely love TANK they undoubtedly have some of the best sushi I've ever had (get the Lava Maki rolls, delish).  This was going to be Allyce's first experience with sushi, so I definitely wanted it to be phenomenal.  Unfortunately, she does not like sushi, at all...lol.  However she did enjoy Saki.  Danielle, whom abhors anything seafood, commiserated with her at the table, while all the boys (joe, andy, and adam) chowed down.  Andy and Allyce were leaving early sunday morning, so that was it for our fun that night, and I was actually traveling to Maryland at the NIH for a symposium Sunday afternoon, so I had lots to get ready before hitting the hay.

Sunday morning, sad to see them go (for sigh*).  Joe and I dropped them off at the Megabus station downtown, and then grabbed a coffee from Dunkin Donuts (who in my opinion has the best coffee, ever).  Spent some time together, and then he drove me to Midway to catch my flight.  Thankfully I got through security in just enough time to see Michigan State's Korie Lucious hit a three point shot for the win over Maryland....where ironically enough I would be traveling to in less than an hour and was decked out in MSU gear, and definitely got the business from some people, including some New Mexico State alums who happened to be on my plane, total randomness (we took them out in the first round). GO GREEN! 

It was a totally amazing week with my siblings.  I can't wait for them to come visit again soon, when the weather here in Chi-town is good and warm.  We will definitely be hitting up the beach and BBQing the days away at that point.....