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

Coconut Curry Collard Greens, Butternut Squash and Tofu Bowl

2 bunches collard greens, stemmed, cut into 1-inch strips, and rinsed clean with water

2 tablespoons olive oil

1 medium yellow onion, chopped

4 garlic cloves, chopped

1 tablespoon grated fresh ginger

1 small butternut squash, peeled and diced into 1/2-inch pieces.

1/2 cup of unsweetened coconut milk

1 teaspoon salt

1 teaspoon freshly ground pepper 

2 teaspoons ground turmeric or yellow curry powder

1/4 teaspoon cayenne pepper

4 cups vegetable broth

1 14-ounce block of extra firm tofu diced into bite-sized pieces

juice of 1 lemon

warm cooked rice

3 scallions, thinly sliced for serving

1/4 cup chopped fresh cilantro, for serving

Bring a large pot of water to boil over high heat. Add the collard greens, reduce the heat to medium-low, and simmer partially covered, until very soft and tender, about 1 hour. Drain well and set aside. 

In a large pot heat the oil over medium heat. Add the onion and cook until fragrant and soft, about 2 minutes. Add the garlic and ginger, and cook, stirring with a wooden spoon, until fragrant. Add the butternut squash, coconut milk, salt, pepper, turmeric or yellow curry powder if using, and cayenne. Stir until evenly mixed, add broth, and bring to a simmer reduce heat to low and cook for 10 minutes or until squash can be easily pierced with a fork. Add cooked collard greens, tofu, and lemon juice. Adjust salt and pepper to taste.

To create the bowl, place about a cup of cooked rice in an individual serving bowl, top with the squash stew, and top with some scallions, and cilantro, and serve. Tip: extra coconut milk can be stored in ice trays. One cube is approximately one tablespoon.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Thiam, Simply West African

 

Crustless Tofu Pumpkin Pie

11 ounces of shelf-stable silken extra firm or firm tofu

1 can (15 ounces) cooked pumpkin puree

1/2 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Preheat oven to 325 degrees F. In a food processor bowl, process tofu until smooth. Scrape down the sides of the processor bowl as needed until all the tofu is incorporated and smooth. Add all the remaining ingredients and process until well combined and smooth. Pour into an oven-proof 2-quart dish and bake for 50 minutes until lightly browned on top. Remove from oven and let cool and set for 1 hour. Serve at room temperature or refrigerate until ready to serve. Goes well with ginger snap cookies or cookies of your choice.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by Terry Walters, Clean Food cookbook

Caribbean Red Kidney Beans

1 tablespoon olive oil

1 small onion diced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon ground allspice

1/4 teaspoon dried thyme

1 can stewed tomatoes (14.5 ounces)

1 can red kidney beans (15 ounces), rinsed and drained

Heat the oil in a saucepan on medium heat. Add onions and cook for a few minutes, stirring occasionally. Add the garlic, red pepper flakes, allspice, and thyme. Lower the heat and cook, stirring occasionally, until the onions are very soft, about 10 minutes. Add the stewed tomatoes and bring to a simmer breaking up large pieces of tomato with scissors or a wooden spoon. Add the beans and simmer for about 10 minutes. Add salt to taste. 

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Moosewood Restaurant Favorites