Black Bean Dip and the Blender

I recently found a recipe for black bean dip that sounded easy and tasty. You just put the ingredients in a food processor and process until smooth. Serve with fresh veggies or tortilla chips.

1 can black beans, rinsed
1/2 c. prepared salsa, hot or mild
2 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro
1/4 tsp. ground cumin (or a little more)
Salt and freshly ground pepper (I used 1/8 tsp. of each; there is probably plenty of salt in the salsa)

I simply refuse to buy a food processor. I have a blender, hand mixer and some wooden spoons. I should be able to beat, blend, or stir most ingredients with one of these things. Actually, I just don’t want a cupboard full of kitchen gadgets and electronics I don’t use. (I’ll talk about the rice cooker another time.) So, I dug the blender out of the back of my lowest cupboard and rinsed the dust off it. It worked like a charm. It has a button labeled puree that I pressed and watched my ingredients turn into dip. Maybe I’ll leave the blender on the counter for awhile and be inspired to make other recipes that call for processing or blending. It could happen.

Black Beans & Rice

I love both rice and beans. When you put them together, it is a wonderful thing. I gave this recipe to my oldest sister and now it is her go to potluck dish.

1 tsp. kosher salt
1 tbsp. + 3/4 tsp. olive oil
1 c. long grain rice
1/2 med. onion, chopped (1 c.)
1/2 lg. green or red pepper (1/2 c.)
1 med. cloves garlic, minced (1 tbsp.)
1 (15-oz.) cans black beans, undrained
1/2 c. chicken broth
1 tbsp. red wine vinegar
1 bay leaves
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cumin
1/4 c. sliced scallions (optional)

1. In a med. saucepan, combine 2 c. of water with 1/2 tsp. of the salt and 3/4 tsp. of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 min. or until the rice is tender.
2. In a large saucepan, heat the remaining olive oil over med. heat. Saute the onion, green or red pepper, and garlic until the vegetables have softened, about 5 min.
3. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 min.; remove the bay leave.
4. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.
NOTE: This recipe can be easily doubled.

Eco Chic Boutique

This is a green boutique that just opened this month. It is conveniently located at 4955 17th Ave S just west of the 45th St Happy Harry's (in case you also need beer/wine). The flowers out front are a nice touch. They have a seating area where you can have a visit/rest while drinking a cup of coffee. I added the link to my favorites. My first purchases were Earth Muffin clean and natural deodorant (grapefruit vanilla scented with a much drier application than some), Alba leave in conditioner for my hair, and Natracare pads. I will definitely be spending some time there. In fact, I think I'll run over there this morning and get some bug spray. I can't stand the idea of spraying nasty chemicals directly on my skin.

Lilacs

I have always liked lilacs for their flowers and scent. This lilac bush came with the house. I only saw purple and white lilacs growing up, so I like the fact that it is pink. Traditional is good, but I like different too. I think it is a Miss Canada.

Recipe Folder

I have a folder about an inch thick with recipes I have saved to try sometime. I have decided to actually do that. Last night I made "Corn-Filled Muffins" which involved a can of creamed corn. How could that not be good, right? After 20 minutes at 400 F, they were not anywhere near done. Back in the oven for many more minutes, they were stuck so good to the muffin papers that we ate the tops off a few and gave up. They weren't awful by any means, but I'm not keeping the recipe. I hope the next recipe adventure turns out better.