GUILT FREE REFRIED BLACK BEANS

December 13, 2017 Julie Sanchez

I should call these pureed black beans, because that is what they really are. The traditional way to make refried beans is to puree the beans and then heat them in lard or bacon fat. I have skipped this unnecessary and unhealthy step, because there is no need to add any fat to these beans. They are creamy and smooth and you can eat as much as you want guilt free. Our housekeeper Candy, taught me how to make these beans back in 1990, when my son Chris was still a baby. This was his first food and his first spoken word. He loved these beans and we did too. Christopher is 28 years old now and his love of refried beans has never wavered.

I like the organic 1 pound bag of black beans from Trader Joe's. You must soak the beans overnight or do a quick soak. Directions for both methods are on the package. The jalapeno does not make the beans spicy, it just gives the beans added flavor.

Once you have soaked and rinsed the beans you add the beans back into a large pot, and add the onion, jalapeno, cilantro and garlic. Then add 7 cups of water and bring to a boil. Reduce heat to medium and cover.

Once the beans have simmered for 2 1/2 hours your can let them cool or you can carefully blend them in the blender while they are hot. Use a slotted spoon to remove the beans, onions, etc. from the pan. Pour the remaining liquid in a measuring cup and reserve 1 1/2 cups to add if needed to the beans as you blend them. Add your salt and carefully blend the beans till smooth and creamy, adding more liquid till you achieve the consistency you prefer. I prefer creamier beans, like the ones they serve at Taco Deli. I believe most places serve refried beans that are too dry. Be careful and allow steam to escape from the lid so you do not have a blender explosion.

I always freeze half the beans for later. These HEB brand containers (see below) are perfect for storing your beans.

I love these Quart containers from HEB. I use them to freeze soup and beans and also to store my salsas, and leftovers in the fridge. These have a screw on lid so they will not spill and they can stack on top of each other. They are also great for taking foods to friends, since they are so inexpensive, your friends do not need to return the container.

Your family will be so impressed with your homemade Mexican food. It may become a Christmas Eve tradition like it is in our family. I have been making chicken enchiladas with black beans and rice since my kids were young. We begin our Christmas Eve meal with chili con queso and salsas, (also on my blog) and margaritas of course, and then we devour our enchiladas, rice and beans...muy delicioso!

GUILT FREE REFRIED BLACK BEANS RECIPE

Serves: 8-10 servings
Prep Time: 10 minutes
Cook Time: 2 1/2 Hours

INGREDIENTS

1 pound dried black beans, soaked overnight, drained and rinsed
1 onion, peeled and sliced into quarters
4 cloves garlic, peeled
1 jalapeno
5 sprigs, of cilantro, stems and all
7 cups water
2 1/2 teaspoons salt

PREPARATION

It's important to soak your beans with the overnight method or the quick soak method described on the package. After soaking the beans, drain, and rinse them and put them in a large pot.
Add the onion, garlic, jalapeno, and cilantro and 7 cups of water. (Do not add the salt till after the beans have cooked, otherwise the salt will make the beans tough)
Bring the beans to a boil. Reduce heat to medium and cover.
Cook for 2 1/2 hours. Sample one bean to see if it is squishy enough, if not, cook a little longer.
With a slotted spoon, place the bean mixture in the blender. Then pour the liquid left in the pot into a large measuring cup. Pour all but 1 1/2 cups liquid into the blender. Add the salt and blend till smooth and creamy. Test the consistency and add more liquid as needed. (I prefer a thinner mixture, not a thick mixture.) Be careful blending the hot mixture, open the blender top a little to allow the steam to escape.

Note: These beans freeze well. So I always freeze half the batch for later.

Note: You may garnish the beans with crumbled queso fresco.

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LAURITA'S MEXICAN RICE

December 13, 2017 Julie Sanchez

My mother in law Laurita, who lives in Monterrey, taught me how to make this rice years ago when she was visiting us here in Houston. We spent the day together cooking rice, cheese enchiladas, and several other Mexican dishes. I learned so much from her that day. We wrote down these family recipes, so that they can be passed down to the next generation. So now you too can cook delicious authentic Mexican rice. It's so easy and so good. To me it tastes like the rice that Ninfa's here in Houston serves but better!

I like to use a long grain rice, either Jasmine or Basmati is fine. I also love to use Knorr's chicken bouillon (dehyrdated chicken broth) to add flavor to the rice. Knorr's is also great in soups, so it will not go to waste if you buy it.

Add 2 cups of water to a blender, then add your tomato, garlic, salt, cumin, lots of black pepper and the chicken bouillon. If you do not have chicken bouillon just add more salt in place of it. Blend till smooth.

You can prep this stage ahead of time and save the mixture till your ready to begin your rice.

Peel your carrot, and chop as finely as possible. Remember you want the carrots to be small in proportion with the rice.

Chop up the onion as finely as you can, you want to be as small as rice grains.

Add the onions and carrots to a nonstick medium saucepan. Add your butter and turn heat to high. Cook for 4 minutes, stirring occaisonally.

After cooking the onions and carrots for 4 minutes the carrots and onions have now softened.

Enjoy!

LAURITA'S MEXICAN RICE RECIPE

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 35 Minutes

OPTIONAL EQUIPMENT

A nonstick pan

INGREDIENTS

1 tomato, sliced into 4 quarters
2 cloves of garlic, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chicken bouillon
1/2 teaspoon salt
freshly ground pepper
2 cups water
1/2 cup carrots (1 medium carrot) chopped finely
3/4 cup onions (1/2 of a medium onion) chopped finely
1 tablespoon butter
1 cup long grain rice

PREPARATION

In a blender combine the quartered tomato, 2 cups water, 2 cloves of garlic, cumin, chicken bouillon, salt, and lots of ground pepper. Blend till smooth and combined.
Cut up your carrots and onions as fine as you can dice them.
Combine the carrots and onions in a medium sauce pan with your butter.
Turn the heat on high and saute the onions and carrots for 4 minutes, stirring occasionally.
After 4 minutes, add your rice and cook for 1 more minute stirring constantly.
Now carefully add your liquid mixture to the rice, the pan is so hot it might sizzle as you put it in.
Let the mixture come to boil. Set the timer for 30 minutes, put the lid on and turn the heat down to medium.
Cook for 30 minutes. Stir before serving.

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ASPARAGUS RISOTTO

October 13, 2016 Julie Sanchez

Risotto is the perfect dish to make for company or a family gathering. Yes it takes time to make, but if you prep everything in advance then when your guests or family are all gathered in the kitchen you can begin your magic. Cooking risotto in the kitchen all alone is no fun, but when you have people over its really fun to have them watch you transform all the ingredients into an amazing and creamy risotto.

You must use arborio rice for risotto. I do not like to use a lot of butter in cooking, but when I do I buy butter from grass fed cows since I found out that it is higher in Omega-3 fatty acids and vitamin K2 than butter and thus is healthier for you. I also like low sodium broth so I can control the salt to my taste.

Wash your asparagus, then cut the tough ends off and discard. Cut the tips off and place in a small bowl to save for a garnish. Grab a few stems at a time and cut into small coins.

Cut the ends off the shallot and peel.

Slice the shallot lengthwise thinly. Then finely dice the shallot .

Grate 1/2 cup of Parmesan cheese. Then use a vegetable peeler to shave the Parmesan for garnish.

Have all your ingredients prepped before your begin cooking. You have the tips, the cheese, the asparagus coins, the shallots, the rice and the wine all ready to go.

Measure the chicken broth into a small pot and turn the heat on medium high. You want it to come to a simmer.

In a medium pan add your shallots and 1 tablespoon butter. Turn the heat on medium and saute for 3 minutes, stirring occasionally.

Once your broth is simmering add your asparagus tips. Reduce your heat to low and cook the tips for 5-6 minutes.

After the shallots have sauteed for 3 minutes add your rice and saute for 2 minutes more, stirring occasionally. This adds a nutty toasted flavor to the rice.

After the rice has sauteed for 2 minutes add the wine. Stir till the wine has evaporated. Now remove the asparagus tips from the broth, and set aside. Begin adding the warm broth to the rice 1/2 cup at a time. You want the rice to absorb most of the liquid before adding more. You will continue adding broth and stirring for 20 minutes. You can not walk away from this process. After 20 minutes you will add your asparagus coins and your last 1/2 cup of broth. Cook for 5-8 minutes more, stirring occasionally.

After 25-28 minutes add your Parmesan cheese, remaining 1 tablespoon butter, and salt. Taste for saltiness and adjust to your liking. Turn heat to low till cheese melts for 1-2 minutes. Serve immediately.

aSPARAGUS RISOTTO

Serves: 2-4 people (depending on used as a side dish or main dish)
Prep Time: 15 minutes
Cooking Time: 35 minutes

INGREDIENTS

1 cup arborio rice
3 1/2 cups chicken broth
1/2 cup white wine
1 1/2 cups asparagus stems chopped, usually one bunch of asparagus (roughly 3/4 pounds) (save the tips for garnish)
1/4 cup shallot, diced finely
1/2 cup Parmesan cheese, grated, plus Parmesan shavings for garnish
2 tablespoons butter, divided
1/2 teaspoon salt

pREPARATION

After you have washed your asparagus, cut off the tough ends and discard. Then cut off the tips and place in a small bowl. Grab a few stems at a time and cut into coins about 1/4" thick. Place in another bowl and set aside.
Peel your shallot and cut each end off. Then thinly slice the shallot lengthwise. Now cut across the slices to make a fine dice. You do not want any big chunks of shallot.
Grate your Parmesan cheese. Set aside in a bowl. Then using a vegetable peeler make Parmesan shavings for your garnish.
Measure your chicken broth into a small pan and turn on medium high heat. Once the broth is simmering add your asparagus tips to cook them. Reduce heat to low.
Add your shallots and 1 tablespoon butter to a medium size pan. Turn the heat on medium and sauté the shallots for 3 minutes, stirring occasionally.
Now add your rice to the shallot mixture. You will cook the rice, shallot mixture for 2 minutes. Stirring occasionally.
Now add your wine to the rice mixture.
Remove the tips from the broth mixture and set aside.
Once the wine has evaporated, begin ladling the chicken broth into your rice mixture 1/2 cup at a time. You want the rice to slowly absorb the liquid before adding more liquid. You will keep stirring and adding broth for 20 minutes.
After 20 minutes add your last 1/2 cup of broth and your asparagus coins to the risotto mixture. Stir to combine.
Cook the risotto for 5-8 more minutes. Then add the Parmesan cheese, the remaining 1 tablespoon butter, and salt. Taste for saltiness. Turn heat to low to melt the Parmesan for 1-2 minutes.
Garnish with the asparagus tips and Parmesan shavings.
SERVE IMMEDIATELY!!!

Note: This makes the perfect meal served with a simple arugula salad, and equally delicious as a side dish with salmon or chicken.

Note: Risotto is the perfect company food since everyone is standing in the kitchen drinking and eating appetizers and they can all watch you prepare the delicious risotto right in front of their eyes. How awesome is that!

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FARRO SALAD

August 6, 2016 Julie Sanchez

This refreshing farro salad is my idea of the perfect side dish for summer. Lately I have been making farro salad along with chicken or shrimp salad on the weekends. When we come in from playing golf the last thing we want is a hot meal. The combination of cucumbers, tomatoes, apple cider vinegar, green onions, fresh dill and fresh mozzarella is truly addictive.

Whenever I taste cucumbers with vinegar, I am reminded of my grandmother. She had a farm in Kentucky, and at every dinner she always added a plate of cucumbers marinating in vinegar on her table...along side the salt and pepper. The taste combination brings back happy childhood memories.

Make sure you buy fresh mozzarella; it's more tender and softer than traditional mozzarella. I like Whole Foods' Italian Farro since the package is exactly 1 1/2 cups of dried farro, which is the exact amount you need (I did this on purpose), and it only takes 15 minutes to cook. The package says 10 minutes, but the farro is not tender enough in just 10 minutes; it needs 15 minutes. I have discovered that there are so many different cooking times for farro, so if you do not buy this brand then cook the farro according to the package directions. I also like hothouse cucumbers (also known as a seedless or English cucumber) more than traditional cucumbers because the seeds are smaller and you do not have to peel the hothouse variety; the peeling is thin.

Farro is a grain from ancient Rome that has a nutty flavor similar to barley or brown rice. Farro contains more fiber than rice or quinoa, it is also high in protein and supplies 10 different vitamins and minerals...it is a super grain.

The proper grain to water ratio is 1 to 3 for farro. The brand I buy only takes 15 minutes to cook. Some brands and recipes call for cooking farro 30 minutes and soaking it overnight. After much research, I have discovered there is a wide range of farros and cooking techniques. Once it is cooked you have to drain the excess water. The photo above is the farro after it has cooked. It seems odd to me to measure the water and then drain it, but when I cooked it like pasta and just threw an unmeasured amount of water the outcome was not successful.

Once the farro has cooked, you must drain the excess water. I drain it into a strainer and place the strainer on top of the pan to slowly drain and cool off a bit.

Once the farro has drained, put the farro in a bowl and add the dressing while it is warm. As this point you can let the farro cool on the counter (about 30 minutes) or you can speed up the process by placing it in the fridge to cool.

You will only need half of the hothouse cucumber. Cut the cucumber in half lengthwise, then cut the 2 long halves again to make 4 long strips, then slice into thin triangles. If you buy a regular cucumber you need to peel it first.

You need a bunch of dill. I used this whole package for this recipe. When it is chopped its about 2-3 tablespoons worth.

Pick the dill off the heavy stems. Gather into a mound and chop finely.

Simply slice the tomatoes in half. I buy cherry tomatoes every week, wash them, and put in pretty bowl on my kitchen counter. We use them all week so many things, and munch on them with hummus.

I always like to peel off the outermost layer of green onion. Then wash your onion, cut off both ends and chop finely.

The fresh mozzarella can be cut into slices, then strips, then diced into small cubes.

The colors look so fresh and pretty to me. Summer in a bowl!

FARRO SALAD RECIPE

Serves: 6 people
Prep Time: 20 minutes
Cooking Time: 15 minutes

INGREDIENTS

1 1/2 cups raw farro
4 1/2 cups water
1 tablespoon fresh lemon juice (juice of one lemon)
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 cloves garlic, minced finely
1/2 teaspoon salt
1 cup hothouse cucumber slices, 1/2 of a hothouse cucumber
2 tablespoons fresh dill, chopped finely
1 cup cherry tomatoes, cut in half
1/2 cup green onions (4 stalks) sliced thinly
1 cup fresh mozzarella, cut into small cubes

PREPARATION

Cook farro according to directions on package. If you purchased the brand in the above photo, then bring the water and farro to a boil on high heat. Once boiling, reduce heat to medium or medium low (you want it to simmer) cover, and set timer for 15 minutes.
After 15 minutes, drain the farro to get rid of any remaining water.
Place in farro in a mixing bowl, and set aside to cool.
Make your dressing in a small cereal bowl. Combine lemon juice, apple cider vinegar (shake the bottle first, all the healthy sediment is at the bottom of the jar) olive oil, garlic and salt. Stir or whisk to combine.
Pour over the warm farro and stir to combine. Set aside to cool off, or place in the fridge to speed things up. It will take 30 minutes for it to cool on the counter.
Wash the hothouse cucumber. If you are not using a hothouse cucumber, then you need to peel your cucumber. You will only use half the hothouse cucumber, so chop the cucumber in half. Then slice the cucumber down the center long ways. Then cut the 2 strips again lengthwise to make 4 strips. Thinly chop the long strips into thin triangles. Place in a medium bowl.
Pick the dill sprigs off the stems of dill. Bunch together and finely chop. Add to the cucumber mixture.
Slice the cherry tomatoes in half. Add to the cucumber mixture.
Peel off the outermost layer of each stem of the green onions, wash the onions, cut off both ends and then thinly slice. Add them to the cucumber mixture.
Cut the mozzarella into slices. Then cut the slices into strips and finally into small cubes. Add to the cucumber mixture.
After the farro has cooled ( about 30 minutes) you can add the cucumber mixture to the farro. You do not want to cook the cucumber or melt the cheese with warm farro. Taste for saltiness, and add additional salt if needed.
Place in the fridge in a airtight container. It is actually better after a couple of hours once the flavors have melded together.

Note: This refreshing salad would be delicious served with grilled fish or chicken. It also would be great with chicken salad (you could take your lunch to work every day with the leftovers).

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HARICOTS VERTS WITH CRISPY SHALLOTS

April 15, 2016 Julie Sanchez

Baby French Greens sauteed with a little garlic butter and topped with crunchy shallots...whats not to love! The fact that you can do most of the prep of this dish ahead of time combined with its impressive presentation makes it the perfect side dish for any occasion. This is one of our standard side dishes for Thanksgiving, but really these beans are so easy to prepare there is no reason to save them for the holidays. Haricots verts are green beans which are bred to be thinner, tender and more flavorful than regular beans.

HEB sells French green beans in one pound sacks. Sometimes my Whole Foods carries them, but not consistently. You can use any oil you like to fry the shallots. You also need garlic and one shallot. I usually buy two shallots, because I often get distracted when frying my shallots and they get too dark so I have to redo them. You may be more focused than me, if so, feel confident in your one shallot purchase.

After you rinse and drain the beans, lay them on a cutting board to trim the ends. I find its easier to grab a handful at a time to trim the ends and inspect the beans. When I was a little girl I would sit on my grandmothers front porch swing and snap beans and peas. Such simple happy memories...both my grandparents had vegetable gardens. Even when I was a young mother I would hand snap all the ends off the beans. Now I am more practical. Maybe when I get really old I will hand snap the beans once more...probably not. Discard any curvy beans, like the one at the top of the photo or any super large beans, since they will be tough. I discard the curly ones because they mess up my presentation. I like to present the beans in a row on a square or rectangle plate, the curvy ones will stand out and look odd. Greens beans going all different directions in a bowl just seems very wrong to me. A bowl does not show off the beautiful slender shape of the green bean. Yes I know I am a little crazy!

Once your beans are trimmed, you will put a large pot of water on high heat and let it come to a rapid boil. You will set a stopwatch on your phone and cook the beans for 3 minutes, no more. I like to cook broccoli this same way. Blanching and then plunging the veggies in ice water helps green beans and broccoli keep their bright green color. It also means that you can prep your dinner ahead of time. So when it is time to eat you simply saute your beans in a saute pan and they remain bright and green and not water logged.

After 3 minutes, you will remove the beans and place in bowl with ice water.

I fill a bowl halfway with tap water and throw a few cubes in the water. They will melt as you throw them in the water, but they will cool up the water quickly.

You need to then drain the beans, usually I just pull them out of the water with my hands and lay them on paper towels. Then I carefully lay them on my plate. You could do this stage a day or half day in advance. If the night before, then cover the store them in the fridge. If prepping for the evening they are fine on the counter half a day.

You can also fry your shallot in advance. They will stay crunchy for hours. Peel your shallot. Cut the shallot in half. Lay the cut side down and thinly slice the shallot. Finally break up the shallot slices with your hands forming little shallot strands.

Use a small saucepan and turn your oil on high. Throw one shallot strand in the oil so when it sizzles you know the oil is hot. Once the oil is hot enough, turn heat down to medium high and carefully place your shallots in the oil. You will have to stir occasionally. Start your stopwatch on your phone, it will take 2 to 3 minutes to turn golden brown. It happens so fast so totally focus on your shallots. They go from golden to dark brown so quickly.

Have your paper towels ready to drain the shallots on. Sprinkle with salt. I bet you can not resist tasting your yummy creation. Go ahead...no one is looking.

I even prep this step ahead of time as well. I usually blanch my beans in the morning, put them in my saute pan with my water, garlic, butter, and salt. They can sit out all day like this. Only on special occasions do I really use butter on the beans, I usually just add a splash of olive oil. But for celebrations and dinner parties we do not count calories so I will pull out the butter.

Once the beans have sauteed, I lay them on my serving dish, I drizzle the remaining garlic butter left in the pan on top, and then scatter the crispy shallots down the middle.

hARICOTS VERTS WITH CRISPY SHALLOTS RECIPE

Serves 4 people

Prep Time: 10 minutes

Cook Time: 10 minutes

INGREDIENTS

1 lb French Green Beans (Haricots Verts)
1 large shallot, cut into strands (I like to buy 2 shallots in case I get the first batch too brown.)
2 cloves of garlic, finely minced
1/3 cup oil
1 tablespoon butter or olive oil
1/4 cup water

PREPARATION

Wash your beans and drain on paper towels. Grab a handle of beans and line them up on your cutting board and cut ends off each side. Discard any large or curly beans at this time.
Set aside a bowl with tap water and ice.
Grab a large pan to boil water. Turn water on high heat and let water come to a rapid boil.
Start your stopwatch on your phone. Add the beans, cook 3 minutes.
Quickly remove beans with a slotted spoon and place in your ice water bowl.
Once cooled you can drain your beans and place on a plate carefully, so the beans remain straight and not curled up. At this point you can put the beans in the fridge and cook the next day or you can place in large sauté pan to finish cooking later the same day.
Peel your shallot and cut in half. Then thinly slice the shallot. Break up the shallot slices with your hands to create little strands.
Get your paper towels ready to drain the shallots after frying.
Put 1/3 cup oil (any oil you have) into a small saucepan and turn on high. Put one little shallot strand in the oil so you will know when it sizzles the oil is hot enough.
Once the test shallot sizzles, turn the heat down to medium high.
Start your stopwatch again, and carefully put shallots into hot oil. They will need to cook about 2-3 minutes till golden brown. You will need to occasionally stir the shallots. They cook really quickly so totally focus on the shallots. They can burn very quickly.
Once they look golden brown, remove the shallots with a slotted spoon onto paper towels to drain. Sprinkle with salt. Again the shallots can be fried ahead of time and kept at room temperature for hours.
Place your beans, 1/4 cup water, your minced garlic, your butter or olive oil and a sprinkle of salt in a large sauté pan. Up to this point, all these steps can be done in advance. You can leave the beans on your counter all afternoon till you're ready to finish cooking them.
When you are ready to finish cooking your beans place the large sauté pan with the beans, water, etc. on high heat. Again turn on your stopwatch.
Cook beans on high heat for 3-4 minutes, till water has evaporated and beans are heated through and tender, stirring occasionally.
Carefully place beans on platter. Pour remaining butter and garlic mixture on top and sprinkle shallots down the middle of the beans.

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