Monthly Archives: April 2016

Quick and Easy Asparagus

It’s spring and that means lots of asparagus on sale! Yum!

It’s easy to make. One of my favorite ways takes minutes.

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First turn on your broiler in your oven. Then rinse and cut off the pale woody ends. Just look closely and you’ll see a difference between the dry bottoms and tender tops.

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Toss in a bowl and drizzle a olive oil (1-2 tbs) on top. A dash of salt, pepper, garlic powder* and chili pepper (approx 1/4 tsp each) Mix it with your hand to coat all the stalks. There’s enough there! It will cover a bunch of asparagus with enough tossing.

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Arrange on a backing pan so all stocks are exposed and put into the broiler. DO NOT WALK AWAY!! Depending on how close your pan is to the broiler it can take 1-3 minutes to cook one side of the asparagus, so keep an eye on it. Once it starts to brown a tiny bit pull it out and turn, with tongs or a spatula, your asparagus. Put it back in the oven for half the time and tada!

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Beautiful delicious veggies! They can be eaten immediately or stored for a few day. They make a nice side or use as salad toppers.

*I use powdered garlic in this recipe because fresh garlic has a propencity to burn. Powered garlic stands up to high heat better.

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Underrated Rice and Beans

The humble rice and beans gets a bad rap but it’s cheap, healthy, and can be delicious! Not only that its easy to make. 

Simply rinse and soak your beans overnight. In the morning drain off the liquid and add fresh water to cover the beans by a half inch. No, you don’t need to be exact with this because once you simmer for half and hour you are going to drain and rinse the beans again.

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Why drain and rinse again? Because we want to wash off the fart juice. Really. You’ll digest the beans better and toot less if you get rid of the first liquid you cook the beans in. Or so I’ve been told, and it seems to work for me.

Next step is to add broth. I have canned pork broth with shredded pork already in it. You can use chicken broth and fry up some salt pork and add it to the broth, or make broth from an old ham bone (all that may that’s still attached will fall off the bone after a few hours of simmering). Whatever. You just need tasty liquid to finish your beans in.

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Now add half a chopped onion and by leaf.

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Then let it simmer for another 20 minutes and viola! Beans are done.

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Serve on top rice with avocado, sour cream and cilantro. Add different toppings like hot sauce or Kim chi (really pairs well with beans) to change up the flavor. And the cost for a pot that lasts days is only a few dollars.

The beans can be used for lots of other dishes. Scoop into burritos whole or mash into refried beans.

Bon Appetit!