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Aylee -> RE: I need dried beans an brown rice an veggies recipe (12/9/2011 10:49:14 PM)
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quote:
ORIGINAL: Toppingfrmbottom
I believe we have dried pinto beans maybe some white ones. I don't really like Lima bean stuff though. A recipe where the bean type are interchangeable or canned is great. Ty.
Soak the white beans overnight. Sauté your mirepoix* in some oil or butter, add a bit of garlic, some type of canned tomatoes (I like the small-diced but if nothing else you can use some ketchup), your soaked beans, a ham bone (remember that ham I told you to buy. . . put the bone with the meat on it in the freezer), and cover with water. Cook until beans are tender for eating. Yep, there are lots of spices and herbs that you can add to taste. I like cumin and mustard powder (you can use yellow mustard). But there is oregano and basil as well. Bay leaves. Thyme. Whatever. Serve with fresh pepper on top. Cornbread is a nice touch. Honey-butter if you like it or want to make it. Saltines are fine as well.
Now. . . this will make more than one meals worth. Freeze the extra for another meal. If you make a quarter-sheet (9x13x2) of cornbread, freeze half of that as well. You have another meal ready to heat and eat.
*Mirepoix - carrot, celery, onion. Used in most savory dishes that you will want to make.
You bought and cooked that ham, right?
Set aside a good chunk. . . about a pound. Make fried rice. Two cups uncooked rice. Cook it up. (Add 4 cups of water and simmer 20 minutes or use a rice cooker.) Unless you have an electric skillet, you will need to make 2 batches in a skillet. Heat some oil. Cover the bottom of the pan. Sauté some onion and garlic. Dice your ham and throw it in. Add curry powder, Cayenne pepper, and Cinnamon. Throw in your rice. Fry. Add a couple splashes of soy sauce (you can leave this out if you want.) Throw in a pound bag of frozen peas and carrots. I like to add a pound of broccoli also. Fry. When done add two somewhat beaten eggs. Stir until fried. Serve.
That ham again. . . the same one. It does take a while to use up.
Peel a about a pound of sweet potatoes and either slice them very thin or grate them. Spread half the sweet potatoes over the bottom of a shallow 1-1/2-quart casserole, sprinkle half of a grated orange rind over, and season with some pepper and nutmeg. (If you are using country ham, you probably won't need salt; otherwise season lightly with salt). Arrange overlapping pieces of ham over the sweet potatoes, spread mustard on top, then finish with the remaining sweet potatoes and a little more of the pepper and nutmeg. Pour about a cup and a half of milk over all. Cover lightly with foil and bake in a 375-degree F. oven 40 minutes. Remove the foil, sprinkle sesame seeds over the top, and bake another 15 to 20 minutes until the potatoes are tender and all the liquid has been absorbed. Serve.
Okay. . . you paid how much for your ham? This is 4 (5 if you count leftover soup) meals from one ham. Even when you add in the cost of the other ingredients, once you divide by four, you are at a couple of bucks per person per meal.
Large chunks of meat are worth the money.
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