Tuesday, January 05, 2010
Migraine Take Two
I had another migraine today. U.G.H. So, for here are some pictures I never posted from Christmas in Tallahassee last year.. for your viewing pleasure.
Ada and cousin Mark with Grammy. Can you believe how much they have grown in a year?
Sweet Margot with Great Grandma Elsie.
Meeting Uncle David for the first time.
The twins meet the twins.
Beautiful Aunt Tracy.
Beautiful Aunt Mindy and a baldy Margot.
Uncle Jeff.. the baby whisperer.
And now...My latest favorite recipe.
Cuban Black Beans and Rice (from Real Simple March 2009)
1 cup white rice (we use Jasmine)
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4 inch pieces
2 cloves garlic, chopped
Kosher salt (sea salt for us) and black pepper
1 teaspoon ground cumin
2 15.5 ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2 inch pieces (I didn't do the radish bit but since it was in the original recipe I feel obliged to include)
1/4 cup fresh cilantro
- Cook the rice according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.
- Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork (or a potato masher as I did) to thicken.
- Serve the beans over rice and top with the radishes and cilantro (We topped it with fresh sliced avocado, sour cream and salsa... get crazy.)
Hope you enjoy this "bowl of warm" as much as we did.