Posts

Quicker method for cooking dry beans

Image
Dried beans are inexpensive and easy to cook. Many people see the soaking and sometimes 2 day process, as a hassle. I don't blame them. This weekend I wanted to cook some pinto beans I had for a taco dinner. I didn't plan ahead, so I decided to try the quick soak method I had read about. It worked great. It's still requires a few hours of cooking but no special equipment.
Ingredients
2.5 cups dried beans
8 cups of water (final cook)
1 onion or 2-3 Mexican onions chopped 2-4 garlic cloves (whole)
1 dried chili pepper (optional)



Power soak
1. Wash the beans and remove any small stones.
2. Place beans in a pot and fill with water about 2-3 inches above the beans.
3. Bring to a boil and continue to boil for 3 minutes.
4. Turn off heat, cover with a lid and let sit undisturbed​ for 1 hour.
Meanwhile
1. Coarsely chop onion.
2. Preheat large Dutch oven or cast iron bean pot on medium heat.
3. Add onions and dry saute covering with lid in between stirring. This traps the steam that…

My latest go to quick breakfast

Image
I don't have time for elaborate breakfasts most days. I often find myself at a coffee shop grabbing an oatmeal which is ok, but the portions are very small and they don't ever taste as good as I want them to. The real problem with the coffee shop oatmeal is that I don't feel satiated until lunch. I need a full tummy or at least something that has a enough bulk to make me feel full without consuming 1200 calories! I've also learned that foods that digest slower seem to help me feel full for longer. (side note: for more on calorie density and satiety click over here.)

So what's my answer?

Bulk-potatoes
Slow digestion/protein-beans

Some days I have precooked potatoes on hand. Usually I roast a 3 lb bag on Sunday to have for the week. In that case I pick three potatoes, mash them with a fork and dump some beans on top and warm in the microwave. Of course I must season to my taste with various toppings.

What type of potatoes?

Lately the waxier potatoes. Gold or red. Rus…

Veggie Burger Variation Black Eyed Peas with white rice

Image
Beans:
kidney beans
black eyed peas

Starch:
Cal Rose medium grain white rice

Tomato/liquid:
365 Roasted Chipotle Salsa

Spice/Seasoning:
David's Veggie Rub (no salt seasoning)
A dash of garlic salt

Served with/on:
one bun
pickled veggies
super greens
vegan evangelist sriracha mustard










October 2016: The update I never posted

Image
What Happened man? I followed the McDougall plan religiously for about 2.5 years. I lost weight, reversed my diabetes, my blood pressure and cholesterol dropped to normal levels. All of this progress was made with diet and exercise and no pills. I ate foods I loved like potatoes, beans, rice, squash, oatmeal, bean burgers, polenta, pasta….you get the idea.

Backstory to the back story Growing up, I had horrible self-esteem issues. In 3rd grade when they started requiring us to wear Speedo swimsuitson the swim team I was too self-conscious....so I quit instead. I considered myself fat by the 4th grade.  I believe I went to my first weight watchers meeting before I left elementary school. Looking back at photos of myself I know this was total and complete nonsense. But I believed it and I used food as a source of comfort until eventually I was overweight.


Fast forward to 2012-after losing 70 pounds and reversing this killer disease I had, for the first time, a positive self-image. When …

He gave her sriracha and a banana. You won't believe what happened next!

Image
My kids are the best. That's all.

love, benjamin

sriracha updates from the field

Image
As you regular readers know I have started selling my sriracha online. I tried adding a little widget on the blog here to facilitate that and a few of you placed orders but the widget was whack....widgetty whack to be precise. It never worked quite right. I am sure its me not the widget....lol.

At any rate I have a real website now as well as an Etsy store.

I added links over there on the right hand side.

Check them out. Place an order if you like. Tell you friends. if you like. or not.

Just to warn you there is honey in the sriracha and the sriracha honey mustard which should go without saying but I don't want to bum anyone out who doesn't eat honey.

Cheers,

benjamin

www.eatsriracha.com

https://www.etsy.com/shop/EatSriracha

this fermented life

Image
I have been making sriarcha. It started a few years ago with a simple recipe my friend Matteo gave me. I have evolved that simple raw chili sauce recipe into a fermented and cooked version. It has the texture you were trained on with Huy Fong Rooster sauce but unlike that mass-produced-but-still-incredibly-tasty-and-eye-opening predecessor this is made entirely by hand. My hands. Sometimes my daughters hands. I usually buy between 20-40 pounds of chile peppers for each batch. I chop up the chiles and add garlic, brown sugar, and redmond real salt. I ferment each batch, stirring and checking daily until its done fermenting. Usually 9-14 days. Each batch is unique and on its own schedule. I then add apple cider vinegar and it gets a very quick cooking time. Next I add honey and puree the sauce. Lastly I push it through a sieve and bottle it.

Each batch is of a single pepper varietal. Past offerings: Red Fresno (mild), Red Habanero (very hot), Recoto/Manzano (hot)

Oh yeah. I also make a …