Showing posts from 2017

Quicker method for cooking dry beans

(image courtesy of Bush Beans ) 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) Mexican onions. These are sold seasonally in many grocery stores as "spring onions". I can buy these year round in Mexican grocery stores. I used about 6 of these little Tepin chiles  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

My latest go to quick breakfast

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

Veggie Burger Variation Black Eyed Peas with white rice

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