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Snowflake Challenge, Day 7
Snowflake Challenge, Day 7
Some of you already know this, because I post recipes from time to time, but I love to cook. Which is kind of weird when I think about it, because I'm a terribly lazy person in general, and cooking from scratch requires a lot of time and patience and prep work. I find that sort of thing irritating in other areas of my life, but I don't mind peeling potatoes for ten minutes if I'm going to get some soup out of it in the end.
I think I really just enjoy it on a creative level. A good 50% of my meals start out as 'what can I make with a bag of X, a can of Y, and some leftover Z,' or 'I should probably finish A and B before it goes bad.' I also have a tendency to treat recipes as basic guidelines. I'm more or less vegan, but I find vegan websites and magazines super frustrating for a whole myriad of reasons, the biggest being that their recipes are usually written by people with unlimited means. I can't afford pink Himalayan rock salt or virgin Peruvian saffron threads, or whatever. I'm also not a big fan of fake meat, so. I usually look at one of their recipes and say 'that looks good, let's see if I can do it with ramen noodles and canned peas.'
Since I have you here, below follows my recipe for Black Beans and Brown Rice. It's super easy, and if you use boil-in-bag rice, it's also super quick.
1 medium onion, sliced into chunks
4 celery stalks, sliced into chunks
2 red bell peppers, sliced into chunks
1 14oz can of black beans, drained and rinsed
¼ cup vegetable broth
¼ cup green olives, sliced
¼ cup parsley, chopped
Prepare your favorite brown rice according to package directions. You need 4 cups of finished rice, which is about 2 cups of dry rice. Drain and set aside.
In a frying pan, sautee onion, celery, and bell pepper until just starting to soften, about 7 or 8 mintues on medium-high heat. Add in rice, beans, and vegetable broth, then mix well and reduce heat to low and cover. Simmer until broth evaporates, stirring occasionally, about 10 minutes. Add in olives and parsely, and simmer another five minutes.
Seasoning: I'm a huge fan of 'seasoning to taste,' because everyone likes different amounts of different things. I usually throw in a full tablespoon of Tony Chacherie's Creole Seasoning before the first simmer. It's a mix of celery salt, black pepper, cayenne, and chili power. If you're not into spicy things, salt and pepper should do just fine.
I've never made this with white rice, but I can't imagine it would be that much different.
In your own space, share something non-fannish about yourself. A passion or a hobby or a talent, something that people might not know about you. We are more than just our fandoms.
Some of you already know this, because I post recipes from time to time, but I love to cook. Which is kind of weird when I think about it, because I'm a terribly lazy person in general, and cooking from scratch requires a lot of time and patience and prep work. I find that sort of thing irritating in other areas of my life, but I don't mind peeling potatoes for ten minutes if I'm going to get some soup out of it in the end.
I think I really just enjoy it on a creative level. A good 50% of my meals start out as 'what can I make with a bag of X, a can of Y, and some leftover Z,' or 'I should probably finish A and B before it goes bad.' I also have a tendency to treat recipes as basic guidelines. I'm more or less vegan, but I find vegan websites and magazines super frustrating for a whole myriad of reasons, the biggest being that their recipes are usually written by people with unlimited means. I can't afford pink Himalayan rock salt or virgin Peruvian saffron threads, or whatever. I'm also not a big fan of fake meat, so. I usually look at one of their recipes and say 'that looks good, let's see if I can do it with ramen noodles and canned peas.'
Since I have you here, below follows my recipe for Black Beans and Brown Rice. It's super easy, and if you use boil-in-bag rice, it's also super quick.
1 medium onion, sliced into chunks
4 celery stalks, sliced into chunks
2 red bell peppers, sliced into chunks
1 14oz can of black beans, drained and rinsed
¼ cup vegetable broth
¼ cup green olives, sliced
¼ cup parsley, chopped
Prepare your favorite brown rice according to package directions. You need 4 cups of finished rice, which is about 2 cups of dry rice. Drain and set aside.
In a frying pan, sautee onion, celery, and bell pepper until just starting to soften, about 7 or 8 mintues on medium-high heat. Add in rice, beans, and vegetable broth, then mix well and reduce heat to low and cover. Simmer until broth evaporates, stirring occasionally, about 10 minutes. Add in olives and parsely, and simmer another five minutes.
Seasoning: I'm a huge fan of 'seasoning to taste,' because everyone likes different amounts of different things. I usually throw in a full tablespoon of Tony Chacherie's Creole Seasoning before the first simmer. It's a mix of celery salt, black pepper, cayenne, and chili power. If you're not into spicy things, salt and pepper should do just fine.
I've never made this with white rice, but I can't imagine it would be that much different.