1) Just learned a very dear friend from high school is a famous food writer for a major US newspaper. Hey, she has a different name now, so I don't feel like a complete loser for not knowing this important tidbit.
2) Just got 1/2 bushel of farm-fresh corn from my local co-op and am learning how to flash
-freeze ears of corn. Can someone flash-shuck them for me first?
3) Just made my niece's spicy vegetarian black bean & brown rice recipe and it was way good and oh so filling! Here's a version:
1 can seasoned black beans, undrained
1 can rotel, drained
1 tbsp. chili powder
Cook these on low/medium for 1/2 hour. Don't boil unless the sauce is very runny.
In the meantime, cook some brown rice, enough to make 4 servings. When the rice is done, add some Goya Sofrito sauce (spicy tomato cooking base found in ethnic section of grocery)...just a teaspoon or two to make it slightly sticky but not pasty.
Pour beans over rice, add some grated cheddar cheese and/or sour cream...YUMMAHHH!!
After you enjoy these, make sure you're alone for a good portion of the evening and next morning. You will thank me.
Please invite the Bruces over next time you are cooking ANYTHING with the words "spicy" and "vegetarian" in the same sentence. :)
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