Beans and Rice

With catastrophes occurring around the world, like the tsunami in Japan, I find it almost depressing to have a food blog. It's a symbol of luxury for me, for while I have the ability to pick and choose what I eat and experiment, photograph and blog about it...that's not the case with many around the world. So while I write this blog, I'm still thinking about those who are not so fortunate.

It's the simplest foods that sustain us the best. Fresh vegetables, meats, whole grains, legumes, nuts...such wonderful, nutrient rich foods. For today, and maybe tomorrow, I have decided to cut gluten, dairy and sugar from my diet. Just to see if I actually can do it. This means two things: 1. I have to do more food prep. 2. I have to be self-disciplined. :D

Here's the salad I made this morning!

Wild Rice and Kidney Bean Salad

2/3 cup wild rice prepared with 2 cups water (simmer 45 min)
1 can kidney beans, drained and rinsed
1/2 red pepper, chopped
2 stalks green onion, chopped
1/4 sliced almonds (unsalted)
1 tomato, chopped
1/4 cup dried cranberries

Season with red wine vinegar, olive oil, sea salt, pepper, and chinese five spice- all to taste!

The dried cranberries are my one downfall for today, because they are indeed, sweetened. Darn! However, a very small amount won't do much harm, right?

Speaking of simple foods: I've got a container garden in it's planning stages! I've never had a vegetable garden before, but I'm going to give it a shot. I just hope my landlord doesn't mind a crowd of white 5-gallon pails following the sun around our pathetic lawn!

(Vegetarian) Chili and Scone-Biscuit-Bread-Rolls

Yesterday morning I went for a five-mile run and came home ravenous! So I made chili to take to work for lunch, because my body was just craving that warm comfort. T'was wonderful!

Julie's Vegetarian Chili

1 can Hunt's Fire Roasted Diced tomatoes

1 can Black Beans

2 cloves garlic

1 medium onion, chopped

5 mushrooms, chopped

1/2 green bell pepper, chopped

2 vine tomatoes, finely chopped

1/2 tsp cinnamon

1 tsp cocoa powder

1 Tb cumin

2 tsp mexican oregano

couple shakes red pepper flakes

salt to taste

Over medium-high heat, throw the garlic and onion in a quart saucepan with some olive oil. Sautee until translucent, then add mushrooms and peppers. Sauté until the veggies start to brown a little- it adds richness. Add tomatoes, should sizzle nicely. I stirred those around until the pan settled, and began to simmer. Then add the cans of tomatoes and beans, and all of the spices. Let simmer for about 10 minutes, then slap a lid on. Done! Best if sits for a while, and the flavors have a chance to "get happy." But we ate ours within the day, because it was so delicious :) Enjoy!

Now this morning, I was craving something delicious and baked. Scones or rolls or biscuits...wasn't sure which. So I combined my knowledge of those recipes to create this one. The result is like a drop biscuit, but with a bit more crunch to it. Perfect actually, for dipping in that Chili!

Scone-Biscuit-Bread-Rolls

2/3 cup whole wheat flout

2/3 cup white flout

1/4 tsp salt

1 1/2 tsp baking powder

1 Tb sugar

1/4 stick of butter

1 egg

1/2 cup milk

I recommend using King Arthur Flour. Whisk dry ingredients, cut in butter. Whisk the egg and milk together, add to dry ingredients. Stir together to form a dough that is too wet to roll out, but holds it's shape. Will be lumpy! Drop into six bigger than golf-ball but smaller than tennis-ball sized biscuits. Bake in 375 degree oven for about 20 minutes. Possibly longer. Our oven is temperamental, so I'm never sure how long things are supposed to take!  Joys of apartment living.

Enjoy :-)