More beans! with cheese, mmm

For the second entry in my beans and rice series, I made a black bean quesadilla.  (Shout out to Kristen, the Queen of Quesadillas!)  But of course it couldn’t be just black beans and cheese; I had to make it fabulous.  So I did.  The recipe follows, and I thought I should divulge the fact that I then made it for the next three days... Once I ran out of mangoes, I used tomatoes.  I could probably happily eat this for several more days if not weeks, but I will restrain myself.

I would also like to make note that the quality of the ingredients you choose truly make the quesadilla.  I used mangoes and avocados so perfectly ripe that I couldn’t help snacking on the “scraps” as I layered everything together.  In the same vein, select a great cheese.  Often you can get much better cheese for your money if you grate it yourself.  It is amazing how much more we pay simply for the convenience of pre-grated, sliced, washed or cut produce!  I actually chose an organic garlic white cheddar which was unbelievably delicious.

Black Bean, Mango & Avocado Quesadillas

Ingredients:

Black Beans

Mango, sliced into thin strips

Avocado, diced

Salt

Cheese, grated

Corn tortillas (2 per quesadilla)

Preparation:

Place one tortilla on a non-stick saucepan.

Spread a layer of grated cheese across the tortilla, followed by a layer of black beans, avocado (lightly salted), mango, and a final layer of cheese.  Top it off with the second tortilla.  Cook on medium heat until the bottom layer of cheese melts (approximately 2 minutes) and flip the quesadilla over using a spatula.  Cook for 2 more minutes.

Serve with rice.

Move over lobster and black truffles...

Being the food fiend that I am, I wanted to figure out some fabulous, wallet-friendly meals.  And what is more wallet-friendly than beans and rice?  (As my friend Sunny commented when I told her I was making beans and rice, “Oh, the poor man’s meal!”)  So I challenged myself to jazz up good ol’ beans and rice into 5 different meals.

To kick things off, I made beans and rice adapted from the April 2007 Gourmet recipe “Black Beans and Rice Your Way.”  The roasted sweet potato and toasted pumpkin seeds truly make the dish extraordinary.  In a sort of preamble to the recipe which follows, I thought I should mention that the combo of beans and rice is also very nutritious.  Together, they form a complete protein which means they contain all of the essential amino acids for the human diet.  Additionally, the combo is rich in iron, Vitamin B, and protein.

Ingredients:Beans:

1 lb dried black beans (about 2 1/3 C)
1 medium onion, finely chopped
3 Tbsp olive oil
5 C water or stock
1 1/2 tsp salt
1 to 2 Tbsp soy sauce
1 to 2 Tbsp balsamic vinegar

Roasted sweet-potato cubes:

1 lb sweet potatoes or yam, peeled and cut into 1/2" cubes
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp cinnamon

Rice:

2 1/4 C water
1 1/2 C long-grain white rice
3/4 tsp salt

Toasted pumpkin seeds:

1 C hulled (green) pumpkin seeds (also called pepitas; not toasted)
2 tsp olive oil
1/4 tsp salt
1/4 tsp cumin

Preparation

Black beans:

Bring black beans, onion, oil, water or stock, and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours.  Stir in remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes. Best made at least 8 hours in advance.

Roast sweet-potato cubes:

Put oven rack in middle position and preheat oven to 400°F.

Toss sweet potatoes in a bowl with oil, salt, cumin, cayenne, cinnamon, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Cook rice while sweet potatoes roast:

Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Toast pumpkin seeds while rice is cooking:

Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil, salt, and cumin to taste.

To serve:

Reheat black beans, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments.  Enjoy!

Hello world!

For my inaugural post, I felt as though I had to do something symbolic, historic, life altering.  While this may sound rather over dramatic, I wanted to take action in a way which would signify the change I am undergoing.  I racked my brain to figure out what I could do.  I spent hours lying on my couch aimlessly watching tv pondering the various approaches I could take.  And then in the midst of flipping between Giuliana & Bill and an E! True Hollywood Story on the Hilton sisters (there wasn’t anything else on!), it hit me.  I needed to give up my tv.

It was time for me to stop watching other people live their lives and start living my own.  I mean, here I am with my own apartment, a car, no job and no man (excluding Calvin of course) tying me down, mere minutes from the beach, walking distance to beautiful downtown San Luis Obispo, and a 3 hour drive from LA or San Francisco... what am I doing sitting around watching tv?

And in the larger sense, how has television shaped our culture?  From what I can tell, it has helped to contribute to our overall laziness, lack of interpersonal communication, and the corruption of the American diet.  Yes, in certain instances, it brings us together: President Obama’s historic election, the Superbowl, Sex and the City.  At its best, tv elicits discussion and connection between individuals.  But is the cost worth it?

In contemplating the social ramifications of television, I remembered a passage I had read for a college class on social media and values.  It compared how we once crowded around a fire to how we now crowd around a tv.  Both emit light; the fire’s primary focus in fact was to provide warmth and light for the household.  Families gathered around it to share food and stories.  Nowadays, families gather around the television although its glow is an eerie blue and offers no warmth.  Instead of storytelling, we sit next to one another in silence only reacting to what is occurring on the screen before us.  Rarely do we even share food anymore with the advent of tv dinners, fast food, and the plethora of food related allergies suddenly cropping up.

Now, this is not to say I am forever banishing tv from my life.  If someone happens to turn on a television, I won’t run from the room screaming never to be seen or heard from again.   I will probably still gather at a friend’s house to watch the Superbowl or perhaps the Top Chef finale and most likely catch the latest installments of my favorite series online.  I am merely choosing to minimize my dependence on tv (and saving $80 a month doesn’t hurt either).

So after a period of contemplation, I immediately went to work unplugging all of the appropriate boxes and extricating the bundle of cords from one another.  Of course once I was done, my internet no longer worked; but that could be remedied.  I was off to the cable company filled with the excitement of a life without the constant white noise of a tv set.  Who knows what fabulous things could come of this?