Bean Enchiladas

I love ethnic cuisine! It is inherently full of flavor and life! The variety in ethnic food is diverse in-and-of itself, so you can eat Mexican, Chinese, or Indian every day but not have to eat the same dish! This is a large recipe; it makes two 9"x13" pans! In my family, we like to prepare large casseroles  2-3 times per week so that we don't have to cook dinner everyday. This is a great  time saving recipe. It is also very cost effective as only 10 tortillas, 1 pound of beans, and 1 pound of rice make 10 large Enchiladas for 2 pans!

Ingredients...

1 recipe Refried Beans 
1 recipe of True Spanish Rice
1 recipe of Cheesy Sauce (prepare without red pepper)
Enchilada sauce or salsa

Optional Veggies:
Jamican Jerk Tofu
Scrambled Tofu
Olives
Spinach
Peppers

1. In a large bowl, combine the beans and 2 cups of Cheesy sauce; set aside. Pour 1 cup of Enchilada Sauce or Salsa on the bottom of each baking dish.
2. Place about 1/2 cup bean mixture, 1/2 cup rice, and a hearty spoonful of Cheesy Sauce  down the center of each tortilla.  Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; pour remaining Cheesy sauce down the center and swirl with a fork to create a marbled melted appearance. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Spanish Tomato Rice

1/4 cup        Extra Virgin Olive Oil

2 cups          Jasmine rice

4 tsp            Massel Chicken Boullion (Vegan)

1/2 t            Cumin

1 t               Garlic Salt

3                 Small Tomatoes

1/2               Green Pepper

1                 Small Onion

1 ¾ -2 cups Water

1-2 T           Tomato Paste

3-4 sprigs    Fresh Cilantro (optional)

Blend the fresh tomatoes, green pepper, onion, and water together. This can be chopped, pureed, or blended til smooth - it's up to your preference.

Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the cumin and garlic salt and stir the rice till it looks golden. 

Add the processed veggies, chicken boullion, tomato paste, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat for 5-10 minutes before serving.

Disfrútala !!

Chicken Season Rice

Measure       Ingredient

2 3/4 cups    Water

2 cups         Jasmine Rice

1/2 Tbsp.     Olive Oil

1 tsp.           Onion Powder

2 tsp.           Garlic Salt

3 tsp.           Chicken Flavor Powder ( I use Massel brand, it's vegan and the flavor resembles the flavor of chicken more than any other boullion/seasoning I've tried!)

Chili Oil to taste

Heat water and olive oil to a boil.. Stir in seasonings and rice. Simmer on medium low heat until most of the water has evaporated. Lastly, tun heat to low and steam till all the water has evaporated. Turn off heat and let the rice rest for 5-10 minutes before serving.

disfrútala!!

Jamaican Rice and Peas

Ingredients

1 1/2 cups Small Red Beans
7 cups Water
1/2 cup Rich Coconut Milk OR one 2" x 3" piece of Frozen Coconut Cream

5 cups Jasmine Rice

Small handful Whole Garlic cloves

6  Scallions, Whole
1 Onion, sliced

1 bunch Thyme

1/2 a Green Pepper, sliced
1 1/2 Tablespoon Salt

1 1/2 Tablespoons Brown Sugar

4-5 Whole Allspice Balls
2 1/2 Tablespoons Olive Oil

Kitchen Supplies and Utensils


Large Pot
Chopping Board
Knife
Large Spoon
Measuring Cup Set
Measuring Spoon Set


Way to go...

1. Soak beans in a good amount of water {use your judgment :) } for 4-6 hours.
2. Strain beans but save the soaking water because this is what gives your rice and peas a good, healthy color.
3. Measure the amount of bean water you have, and if needed and more water to make the total equal 7 cups.
4. Place beans, measured water, and coconut to the large pot and bring to a low boil.
5. Cook beans until tender but not fully cooked; you want the beans to be almost cooked not not yet cooked, because they will continue to cook after the rice is added. If your beans are fully cooked, it will make the rice mushy - not good {really bad ;/ }
6. I like to mix the rice and seasonings in a large bowl, and lay the green peppers, onions, green onions,  and thyme on top of the rice while the beans are cooking to save time and energy.
7. Add the rice, seasonings, and veggies to the beans, stir to bring up the beans or else they will sink to the bottom of the pot. Immediately cover and turn heat down to low.
8. Simmer for 1-2 hours until rice is cooked. Note: Do not stir the rice again, or the starch being released from the rice will make is mushy; also do not open the pot ore than once or twice because the water to rice ration is very low in this recipe and it can dry out; it is that way so that the rice and beans will cook to perfection at the same time and they both will be dry. The process may seem complicated, but once you get the hang of it, you'l know exactly what to do!

As always, enjoy!

1. 

   This is your red bean water

Adding the beans and coconut cream to the large pot.

Placing the garlic cloves in the simmering beans.

Pouring in sliced green peppers, rice, and seasonings.

All ingredients added, waiting for it to cook!

Hunan Braised Tofu with Spring Onions and Carrots

This dish is one that your prepare when you want to enjoy an authentic traditional Chinese main course. The vegetables may be swapped for whatever you have on hand, and you can even add more veggies than are suggested.

Ingredients

Extra Virgin Olive oil
Roasted Sesame oil
2 cloves fresh Garlic minced
2 Spring onions, chopped into medium-sized pieces
3 medium-sized Carrots, sliced into 1/4" wheels
1 cup Bell Pepper, chopped into larger random shapes
1 lb. Extra Firm Water Packed Tofu, cut into cubes, rectangles or shapes of your choice

Sauce
2 Tablespoon Brown sugar
1/3 cup Bragg's Liquid Aminoes or Soy Sauce
1 Massel Chicken Bouillon (don't worry, its vegan)
1/2 Tablespoon Mat Sol Sol seasoning ( read about Mat Sol Sol seasoning here)
1 cup Water

Cookware and Utensils

- Cutting Board

- Non-Sick Skillet

- Your favorite chopping knife

- Wok, or second skillet

- Large cup or small sauce (to mix the sauce in)

- Large mixing spoons

Way To Go...

1. Prep all ingredients: mince garlic, chop spring onions, slice carrot, chop bell peppers, and cut tofu.

2. Drizzle 1 1/2 tablespoons of olive oil into your wok or skillet. Swirl a small amount of roasted Sesame oil into the olive oil. Heat oil over a medium low flame until warm.

3. Sprinkle in your Garlic and Spring onions, and saute until they are warmly fragrant and slightly browned.

4. Add the carrots and cover the pot and saute for about 5-7 minutes, Stirring occasionally.

5. In the meantime, in your non-stick skillet, lightly brown your tofu in a small amount of olive oil, over medium low heat.

6. Mix in the browned tofu to the pot with the veggies.

Now comes the fun part!

7. Mix up the sauce ingredients. And pour it over the stir-fry and simmer down for about 15-20 minutes over a low flame.

Serve with Steamed Jasmine rice and a big tossed salad.

享受

Xiǎngshòu

("enjoy" in Chinese)

Arroz Rojo y Verde (vegan)

1em; margin-right: 1em;">