Red Tomato Rice and Black Beans

2 tablespoons vegetable oil

½ medium onion, diced

½ green bell pepper, diced

4 garlic cloves, minced

2 teaspoons cumin seeds

1 teaspoon dried oregano

½ teaspoon salt

1 cup of long-grain white rice, like basmati

1 (14.5-ounce) can stewed tomatoes

3/4 cup chicken or vegetable stock or water, approximately

1 (15-ounce) can of black beans, drained and rinsed.

1 tablespoon tomato paste

1 teaspoon sugar

Some diced ham (optional)

¼ of a bunch of cilantro, chopped 

Open the can of stewed tomatoes and chop the tomatoes with a pair of scissors. Drain the tomato liquid from the tomatoes into a quart measuring cup and add enough stock or water to make 1 and 3/4 cups of liquid.

Heat oil over medium-low heat in a Dutch oven. When the oil is hot, add the onion and bell pepper, and cook until softened, about 5 minutes. Meanwhile, heat the stock and tomato liquid in the microwave for 3 minutes.

To the onions, add garlic, cumin, oregano, salt, and stir until garlic is fragrant. Add rice and stir well to coat the rice with the oil. Add the heated stock, and bring to a boil, reduce heat to warm, cover with a lid, and heat for 15 minutes. After 15 minutes, check to see if the rice needs a little more liquid, add 2 tablespoons at a time until the desired doneness. Remove from heat and let steam for 5 minutes more.

While the rice is cooking in a separate medium saucepan, heat over low, the stewed tomatoes, black beans, and ham, if using. Remove the lid from the rice and fluff the rice with a fork and stir in the tomato paste and sugar. Next, stir the bean mixture and the cilantro into the rice. Serve as a side, into individual bowls as a main dish, or into tortillas for burritos. Makes 3 to 4 servings.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by a dish my Costa Rican roommate made while in grad school.

After a little research on the internet, the Costa Rican version is called Gallo Pinto. I tried it and the flavors here are similar.

Green Rice

1 onion, halved and unpeeled

6 to 8 garlic cloves, unpeeled

1 poblano pepper

1 jalapeno pepper

1 bunch fresh cilantro leaves, chopped

1 cup chicken or vegetable stock

1 1/2 cups long-grain white rice

1/3 cup vegetable oil

salt and pepper

Heat an ungreased cast iron skillet and cook the onion, garlic, and peppers until lightly charred on all sides, including the cut sides of the onions. Cover and let cool.

When cool enough to handle, remove the skins and seeds from the peppers and chop the flesh. Remove the skins from the onion and garlic and chop finely.

Place the vegetables in a food processor with the cilantro leaves and stock and process until a smooth, thin puree forms.

Heat the oil over medium heat in a heavy-bottomed pan or Dutch oven. Fry the rice until it is glistening and lightly browned in places, stirring to prevent it from burning. Add the puree, cover, and cook over a medium-low heat for 10 to 15 minutes until the rice is just tender.

Fluff up the rice with a fork, then cover and let stand for about 5 minutes. Adjust the seasoning to taste and serve. Can add seasoned cooked hamburger for a main dish.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Cookshelf Mexican by Marlena Spieler

Turkey Chili

1 tablespoon olive oil

1 pound ground turkey

1 medium onion, chopped

1 tablespoon chopped garlic

2 celery stalks, chopped

1 tablespoon dried oregano

2 bay leaves

1 tablespoon chili powder

1 tablespoon cumin

1 14-ounce can tomato puree

1 cup red salsa

2 cups chicken broth

salt and black pepper

1 15-ounce can red kidney beans, drained

shredded cheddar cheese (optional)

sour cream (optional)

sliced lime wedges for garnish (optional)

Heat oil over medium in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, breaking up any lumps with a wooden spoon.

Add the onions, garlic, celery, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

Add tomato puree, red salsa, chicken broth, salt, and pepper to taste. Bring to a boil, reduce heat to a simmer, stirring occasionally for 15 minutes.

Add the drained beans and cook, stirring occasionally for 10 minutes longer. Serve in bowls with cheddar cheese, sour cream, and lime wedges, if desired.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Franey, New York Times

Taco Seasoning

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon ground paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Mix well. Store in a spice jar until ready to use.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Allrecipes

Mexican Wedding Cookies

1 1/2 cups pecans

2/3 cup powdered sugar

1 cup butter

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon salt

1 cup powdered sugar

Preheat oven to 325 F. Line a cookie sheet with parchment paper or silpat.

Place the pecans and 2/3 cup powdered sugar in a food processor. Pulse the pecans and powdered sugar, until the nuts are finely ground, about 2 minutes.

In the bowl, add the pecan mixture, the butter, and vanilla. Mix until everything is well combined.

In another bowl mix the flour and the salt together. Slowly add the flour mixture to the pecan mixture and mix on low speed until everything is well incorporated.

Scoop up tablespoons of the dough and and roll the dough between the palms of your hands into a ball. Place the balls on the prepared cookie sheet.

Bake the cookies for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely.

Dip the cookies in about 1 cup of powdered sugar to coat. Enjoy.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Joanna Cismaru of Jo Cooks