Cool Recipes images
A few nice recipes images I found:
Remove kombu from rice.
Image by Thomas Cizauskas
Recipe for kale and brown rice (without the pig fat).
RICE
1) Separate kale from stems. Chop leaves coarsely. (Save stems to make vegetable stock.) Rinse, drain, and set aside.
2) Rinse 1cup brown rice. Drain.
3) Heat 1 tsp oil in soup pot. Add rice when hot. Stir constantly until fragrant.
4) Add 1 cup vegetable stock, 1 1/2 cups water. Add 1 strip kombu. Bring to a boil.Cover, remove from heat. Let rest for 5 minutes.
5) Return to low heat, covered. Cook for 45 minutes or until all water/stock is absorbed. Remove and discard kombu (or save for vegetable stock). Fluff. Set aside.
KALE
1)Place chopped kale and 1 cup vegetable stock in soup pot. Bring to boi, reduce heat to simmer. Cook for 5-10 minutes, depending upon desired tenderness and color. (Can be done while rice is cooking to save time.)
2) Strain stock from kale. (Save the stock!)
3) Toss with 1/4 cup red beans, 1- 2 TBSP Balsalmic vinegar, and, to taste: hot sauce, sea salt, fresh cracked black pepper. Serve over the rice.
See full set of photos: here.
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Photo by Yours For Good Fermentables.com.
May be reprinted only for non-commercial purposes.
Commercial use requires permission, as per Creative Commons.
DSC01782
Image by Eileen M. Kane
Quick black beans
Image by Thomas Cizauskas
From Molly Wizenberg (at Orangette):
Olive oil
1 medium yellow onion, diced
1 tsp. ground cumin
½ tsp. dried oregano
½ tsp. Mexican-style hot sauce, or more to taste (this amount makes mild beans)
1 small (or ½ medium) clove garlic, pressed
1 (15-ounce) can black beans
¼ tsp. salt, or to taste
Pour a glug of olive oil into a medium saucepan, and warm it over medium heat.
Add the onion, increase the heat to medium-high, and cook, stirring occasionally, until the onion is translucent and pale golden. It should be just starting to caramelize; it might scorch a bit in areas too, and that’s just fine.
Add the ground cumin and oregano, and stir well. Add the hot sauce, and stir well again.
Add the garlic, followed by the beans and their can juices.
Reduce the heat to medium-low, and cook until the beans are soft and warmed through. (Some brands of beans are softer than others; some will be ready as soon as they’re warm, but some need more time.)
Taste, and salt as needed. [Watch the salt! Many varieties of canned black beans have a high sodium content.]
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Photo by Yours For Good Fermentables.com.
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Commercial use requires explicit permission, as per Creative Commons.
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