Beans And Rice

            Beans and Rice

Very often you will find a recipe for this combination.  In this version it follows the dietary guidelines I spoke about yesterday.  However you can add any kind of meat you wish.  I often make this and then use it a filling for Vegan Burrito. 

1/2 white onion      

1.2 green peppers

2 – Stocks of celery

1 – 2 cloves of garlic

Rough chop all of the above and put in a food processor.  Pulse until they are a fine dice but not a puree.  Place all of the mixture in a cold nonstick skillet and then turn on the heat to medium.  You do not have to use any oil – the moisture from the vegetables and the nonstick skillet will keep them from sticking.  Cook until the mixture is translucent and slightly brown. 

Add

1 can of diced tomatoes – including the liquid

1 can of black or red beans – drained and rinsed

1 package of taco seasoning OR add your own blend

Cook for 5 – 10 minutes.  Taste and adjust the salt

Combine with cooked rice for a filling or set on the table with cooked rice.

Meat variations

Once the vegetables are cooked add your favorite meat and then add your seasoning.  Cook for 5 minutes before you add the tomatoes and the beans.

SOME CHANGES IN THIS BLOG

My apologies for not posting since November, I had some health issues.  On Christmas day I had to go the ER.  It was found that I have a minor and reversible blockage in one of my arties going to my heart.  I spent several days in the hospital doing tests and getting lab work done.  I am happy to report that I am doing better and will soon have a procedure to correct the blockage.  Needless to say my attention has been on getting well and I have neglected this blog.  I am sorry for that and will start regular posts.

When I was in the hospital I found that my cholesterol was very good!  That is the good news.  I have always used olive oil and butter and paid attention to all the “good” fats etc.  The bad news is that I still had a buildup of plaque that lead to the failed stress test.  Since discovering all this I have changed how I cook and I eat.  So there will be some changes in the blog and the recipes.  HOWEVER, I am not the food police and do not think I or anyone else has the right to dictate what you read or eat. 

The Changes

I read the book Prevent and Reverse Heart Disease by Dr. Caldwell Esselstyn.  It did change how I eat and I have lost over 25 pounds since January.  I will include recipes that follow that book.  In essence those recipes will follow these guidelines with some rare exceptions.

Eat nothing that has a face or mother.  Eat no fish, meat, poultry or dairy.  Eat no fats or oils.  Eat only plant based menus.

I will also post good recipes that do not follow those guidelines.  It is up to you the reader to decide which you want to try.

Here is my first recipe for you to try.

OVEN FRIED POTATOES

 Peel a large Russet potato.  Slice a portion of the bottom off and then use the flat side for the potato to rest on while you cut it.  Slice the potato into planks, and then cut he planks into the fries.  Put all of the pieces into HOT salted water and soak for about 5 minutes.  Preheat a convection oven to 425 or a regular oven to 450.

Drain the potatoes and put on a paper towel and rat dry.  Take a clean and dry baking sheet and spray with a nonstick spray.  Once the potatoes are dry sprinkle with DAVIS DUST or another low sodium spice (You can also skip this step).  Place the potatoes on the baking sheet in a single layer.  Cook for 10 minutes – then take them out and turn over using a spatula.  Cook for another 8 minutes or until they are brown.

Notes:  Putting the sliced potatoes in the hot water will leach out a lot of the starch and they will not stick.

Holiday Recipe

CECELIA’S BEST DINNER ROLLS

(c) Wes Davis 2010

Mom made these every special occasion like Thanksgiving or Christmas dinner. They are an overnight or “Ice Box Roll”. Very popular in the 1950’s and 60’s.

INGREDIENTS

2          packages of yeast

1/3       cup warm water

1          Tablespoon sugar

Combine and dissolve yeast and sugar. Set aside to proof

Scald together and set aside:

1          cup milk

2          teaspoons salt

1/3       cup sugar

¼         cup shortening

Once combined cool to lukewarm and add yeast mixture.  Then add

4          cups of flour

2          large eggs – whisk before adding

Mix until smooth.  Cover with plastic wrap and pace in refrigerator overnight.  In the morning put enough flour on a board to knead the dough adding more until the dough is stiff enough to roll out.   Divide the mixture in half putting one back in the refrigerator while you work on the first one.  Roll very thin and brush with melted butter.  Roll up jelly roll style and cut into 1 inch pieces.  Put pieces in greased muffin pan and cover. Let rise for 2 hours at room temp.  Shape rolls and bake in a preheated 450 oven for 10 minutes.  Repeat with other half of dough.  

Shapes - for Parker House Rolls – roll out ½ inch thick and cut with a round biscuit cutter. Brush top with melted butter and then take the back of knife and fold 1/3 over. Bake as directed.

Crescent Rolls – cut dough in triangles and roll toward point.  Bake on greased cookie sheet.

Cloverleaf Rolls – roll the dough in your hands to small balls.  Put three into greased cups of cupcake pan. Brush tops with butter and bake.