Friday, September 22, 2017

Red Beans and Rice with Oven-Roasted Zucchini Wedges

  • 1/2 large zucchini, cut length-wise
  • 1 tablespoon, corn starch
  • 1 tablespoon, nutritional yeast
  • salt
  • freshly ground pepper
  • cooking-oil spray (I filled an atomizer with a 1:1 mix of peanut oil and Tito's gluten-free corn vodka.)

    Spray zucchini wedges with oil. Press into coating mix. Arrange on cookie sheet, peel down. Spray coated wedges with oil again. Bake until coating is crisp, and zucchini is tender.
  • 1 small onion, diced
  • 1 jalapeño, minced
  • 1/2 cup dry red beans
  • 1 1/4 cup water
  • 1 teaspoon, kelp granules
  • 1 tablespoon, tamari
  • 1 New Mexico chile, chopped and oven-roasted
  • fresh cilantro, leaves and stems chopped
  • tomato, chopped
  • 1 tablespoon, peanut oil
  • 1 cup of short-grain brown rice, cooked with 2 cups of water for 45-50 minutes
  • salt to taste

    Sauté onion and jalapeño. Add water, beans, kelp, and tamari. Bring to boil, then simmer for ~1 1/2 — 2 hours. Combine beans with rice; add chopped chile, tomatoes, and cilantro; top with oven-roasted zucchini wedges.

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Spicy Mango Dressing

Spicy mango dressing served with oven-roasted potato wedges and mushrooms, and fresh tomatoes.
    Ingredients Makes about 1 cup.
  • 1 green onion, chopped
  • ~ 1/3 mango, chopped
  • ~ 1/2 tomato, chopped
  • 1 jalapeño, chopped and oven-roasted
  • 1 New Mexico chile, chopped and oven-roasted
  • 3-4 small bunches, cilantro, chopped leaves and stems
  • 1/2 teaspoon, salt
  • 1 tablespoon, olive oil
  1. Layer ingredients.
    (I use a 21oz french working glass; my old Braun immersion blender fits to its bottom.)
  2. Mix with immersion blender, ~5 minutes.
    (Note my splatter-shield hack: a hole cut into a large yogurt lid.)

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The Apple-Head Chihuahua

  • Hard Apple Cider
  • Fresh Lime Juice
  • Salt
See also apple-head vs deer-head, under Chihuahua (dog).


Wednesday, September 13, 2017

Oven-Roasted Pepper Dressing

Oven-roasted pepper dressing over oven-roasted potato wedges.

  1. Spray cookie sheet and slices of all the peppers with oil. (I filled a small spray bottle with a 1:1 mix of peanut oil and gluten-free Monopolowa potato vodka.)

  2. Sprinkle with salt.
  3. Roast in oven until charred on edges. (I used a toaster oven to keep the kitchen cooler.)

  4. Combine all ingredients with an immersion blender.

    Oven-roasted pepper dressing is delicious over oven-roasted potato wedges, bean burgers, and pasta.
* Based on Yucatán Salsa by Purple Carrot's TB12.

  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Coconut Flour
  • 1 Tablespoon Cornstarch
  • Salt and Pepper
  1. Cut potatoes into wedges.
  2. Spray wedges with olive oil.
  3. Press wedges into coating mixture.
  4. Roast on oil-sprayed cookie sheet.
  5. Turn when half cooked, and continue roasting until tender (15 minutes per side, with my cheap toaster oven — less time with a conventional oven.)

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Fresh Stuff

This for $4, at Bustamante Farms this morning.

Traveling southwest on W Union Avenue, turn right across from Valdes Rd.
Sometimes they forget to turn their sign to "open", but their phone number is 575-524-9401.

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