This fall is one of the most glorious ones that I can remember. I don't know if that is because it is in fact one of the most beautiful falls, or if I am just making a point to notice. Fall weather in Colorado can be bipolar. The year that Ethan was born, on Labor day in the very start of September, it snowed as we were bringing him home. I remember because I did not have the right clothes for him. In the past we would have already had some serious snow, but not so far this year, and I don't know when it will come. Other years, the first snow of any significance was on Halloween.
Either way, I made sure to get out in the fall air and enjoy the warmth of the sun on my skin, especially on my face.
On Saturday I went seeking artistic inspiration. I was a bit stuck on how to begin the castle that I must build in a few short weeks, so I thought talking to other artist might help.
My first stop was at the Pacific Coast Origami conference, which was in a hotel in Boulder. The portions of the public exhibit and vendors was very small, but interesting and the people were very welcoming. I took a number of photos to show my students who like to give a go at origami
From there I set off to visit as may studios as I could fit in a day. It was the final day of the Boulder Open Studio event which takes place during the first two weekends of October. I have been before, but it had been years. I wanted to talk to other artists, I wanted to see what they were creating and I wanted to see how they organized their spaces. I had expected to be dazzled by a host of spacious rooms with great ventilation and windows or plexiglass garage doors that allowed the sun to stream in. I was surprised to find that many of the studios were in tiny, often dark, rented spaces. Each artist made his/her space very personalized and many of the spaces were inspiring, but I also went home feeling like the cozy set up that I have in a what used to be a spare bedroom, quite sufficient.
My favorite part was talking to the artists.
I first encountered Susan Douglass who is a retired geologist. She creates very moving sculptures from her retired vellium maps from places she has been to. The shapes of her sculptures imitate some natural feature, whether that be weather, rocks, water, etc. I loved how close I could get to them. She also does a series of painting about weather. The one I have below I think is an interpretation of snow.
Liz Quan has a studio next to Susan. Liz creates exquisite porcelain sculptures. Her studio and art made me wish that I had the patience to work with that stubborn clay. I could imagine myself sitting in the sun streaming from the window in her studio carving away at the beginnings of small clay pieces. Then I remembered that porcelain and I do not get along very well, so I settled back into admiring her work.
Next up, I stopped in to see Alix Christian's studio. I know her from Two Hands and I wanted to see her space. It was my favorite studio of all. The previous tenants were leather workers. They lined some of the walls with old, worn wood and Alix's husband made wonderful, shallow shelves to hold her framed pieces.
Alix's talent style has many different styles. I was very inspired by her kid-like pieces. I may create some art like hers with art my children made when they were young. Alix is very positive and inspiring. I hope to be able to take part in one of her open studios some day. It is a bit of a challenge for me since they take place on week days.
I also stopped by a shared printing studio and encountered a few artists that I know from going to Anderson Ranch. It was nice to have a chance to chat with them.
I was also very smitten with the art of printer, Theresa Haberkorn. I am very interested in trying out wood block carved prints. I love the personality in these pieces, especially the piglet pieces. She gave me permission to show the printing blocks and the prints.
Phil Lewis had the most beautiful, gallery like space and lots of interesting art. I enjoyed learning about how his artistic processes have evolved over the years. He was kind enough to allow me to show you in the photos below.
I picked my way through a intentionally created community to see the artwork of Lee Heekin. I would have liked to talk with her about her art, but she was not there. I am very intrigued by the encaustics that she creates. It appears that she makes the boxes and does a multi-layer wax pour. After it is cooled and set, she afixes a lightbulb into the back of the box. The idea is very thrilling to me.
The best surprise of the day came from meeting Molly Hargarten. She and I like so many of the same kinds of things and have such similar artistic interests that I could imagine that we might become friends. We talked about artistic processes and realizations that we have both made. I even asked her if she would like to get together and make art some time. She had many wonderful pieces, but the red-winged blackbirds were my favorite, hands down. After leaving her studio, I was so uplifted that I decided that was a good place to end my self-guided tour. There were at least 150 more studios I could have visited, but I was satisfied and ready to head home.
-----------------------
Cabbage Rolls
2 pound lean ground beef
1 large Red Onion, chopped
4 cloves garlic
2 pounds cabbage, chopped into bite size pieces (I use about 1/2 a med. head of cabbage, the weight is approximate)
2 tablespoons olive oil
4 cloves garlic, minced
1 can Tomatoes, Fire Roasted, Chopped (about 14 oz.)
¼ cup chopped parsley
1-2 TB Basil, dried
2 tablespoons lemon juice
½ teaspoon black pepper
Salt to taste
2 cup cooked rice
1 large pizza dough, or bread dough
Pre-heat oven to 425 degrees.
Heat a pan on medium heat and add ground beef until cooked. Drain off the fat. Remove and place in a bowl.
To the skillet add onions, garlic and olive oil and cook stirring for 5 minutes. Add in the cabbage and cook longer, until the cabbage begins to wilt. Add in tomatoes, parsley, basil, lemon juice, salt & pepper (if using) and stir well. Finally add cooked rice and the cooked ground beef.Stir well to mix.
Divide the dough into balls about the size of a racket ball. Roll each one out on a floured board. Place about 1/4 cup of the cabbage mixture in the center of the dough. Fold the dough over to make a pocket. Place seam side down on a cookie sheet lined with parchment paper or non-stick foil. Repeat until they are all constructed. Bake for about 25 minutes, or until golden brown. Brush the hot rolls with butter right after removing them from the oven.
These travel well. Sometimes I add a bit of Worchestershire sauce to the mix if it needs a bit of kick.
Showing posts with label recipe. main dish. Show all posts
Showing posts with label recipe. main dish. Show all posts
Monday, October 12, 2015
Sunday, September 27, 2015
What Homecoming Looks Like+ Apple Cinnamon Pork Chops & Zucchini Bread & Baked Eggs with Bacon and Spinach Recipes
Last week was Homecoming at my school. I thought it might be fun to show you a glimpse of what it looks like on Homecoming Friday and at the Homecoming dance. (I'm sorry the photos are not very good. I used my cheap camera and it was on the wrong setting. Bummer!)
This year my school went from a grades 9-12 school to a grades 7-12 school, and so the 7th and 8th graders experienced their first pep rally.
Here are my young kiddos, my 7th and 8th graders.
I have them first hour and they are a great way to start my day.
The band played, the cheerleaders cheered and tried to teach the kids how to respond. At first they were a bit unsure as they were still using their best we-are-in-an-assembly behavior since they did not know that they could be silly in pep rallies. We taught them how to do "the wave." The 7th & 8th grade StuCo kids did their best to run a couple of activities. Some of it was a bit clunky. One girl got lost in the script and cried. Her best friend bounded out of the stands to the gym floor, hugging her and offering reassurance. The kids cheered. They are such good kids. The girl dried her eyes, took que from another girl, and then picked up where they left off. By the end of the hour, they were thrilled and exclaimed with joy and happiness upon leaving to go to class.
At the end of the day we had the high school pep rally. It was fun, too, but much more rowdy. I need to remember to bring earplugs next time. Once again the band played, the flags did a routine, the cheerleaders did a fun routine that included having some of the boys dance with them. There were silly, rigged contests where the seniors won (of course, they always win, that is why it is rigged.) And the kids were so good.
That afternoon there was a BBQ, a Powder Puff (Junior Girls vs Senior Girls Football game), a soccer match, face painting, car decorating, etc. and the Homecoming game. We won 44 to 0. This is the second year that we won, after a 12 year loosing homecoming game streak. It was exciting!
Saturday night we had the Homecoming dance. The kids were lovely, fun and pretty well behaved. They loved doing the line dances. The music as a mix of popular dance music and Mexican line dance music. Many of our Mexican kids going dancing every week, and so most of those kids know the moves to the dances. It was pretty cool to watch. Even the principal danced along. I tried to take a few photos, but it was too dark to see much.
--------
APPLE CINNAMON PORK CHOPS
via: Gimme Some Oven
Thick, juicy pork chops are topped with a creamy, sweet, cinnamon-y apple and onion topping. It's comfort food at its best!
PREP: 5 MINS COOK: 20 MINS TOTAL: 25 MINS
INGREDIENTS:
4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
Salt and pepper
3 tablespoons butter, divided
2 apples, peeled (optional), cored and thinly sliced
1 large white onion, halved and thinly sliced
2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
Pinch ground cayenne pepper
2/3 cup apple cider
1/3 cup heavy cream
DIRECTIONS:
Generously season the chops with salt and pepper on both sides. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.
Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.
Serve the chops with the apple mixture spooned on top.
The author of this recipe submitted it to Cooking Comfort - E-cookbook, put out by the Pork Counsel.
----------
BAKED EGGS WITH BACON AND SPINACH
via: Epicuruous (from Bon Appetit Mag.)
6 slices applewood-smoked bacon
1 5-ounce bag baby spinach
2 whole wheat or sourdough English muffins, split horizontally, well toasted
4 large eggs
4 tablespoons heavy whipping cream
Special equipment: 4 1-cup ramekins
Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
----------
Zucchini Bread
via: Allrecipes.com
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil (or 12/ cup Veg. Oil & 1/2 cup Applesauce)
2 1/4 cups white sugar ( i used 1/2 cup Brown Sugar and 1/2 cup White Sugar as we like our muffins less sweet than the recipes calls for)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
This year my school went from a grades 9-12 school to a grades 7-12 school, and so the 7th and 8th graders experienced their first pep rally.
Here are my young kiddos, my 7th and 8th graders.
I have them first hour and they are a great way to start my day.
The band played, the cheerleaders cheered and tried to teach the kids how to respond. At first they were a bit unsure as they were still using their best we-are-in-an-assembly behavior since they did not know that they could be silly in pep rallies. We taught them how to do "the wave." The 7th & 8th grade StuCo kids did their best to run a couple of activities. Some of it was a bit clunky. One girl got lost in the script and cried. Her best friend bounded out of the stands to the gym floor, hugging her and offering reassurance. The kids cheered. They are such good kids. The girl dried her eyes, took que from another girl, and then picked up where they left off. By the end of the hour, they were thrilled and exclaimed with joy and happiness upon leaving to go to class.
At the end of the day we had the high school pep rally. It was fun, too, but much more rowdy. I need to remember to bring earplugs next time. Once again the band played, the flags did a routine, the cheerleaders did a fun routine that included having some of the boys dance with them. There were silly, rigged contests where the seniors won (of course, they always win, that is why it is rigged.) And the kids were so good.
That afternoon there was a BBQ, a Powder Puff (Junior Girls vs Senior Girls Football game), a soccer match, face painting, car decorating, etc. and the Homecoming game. We won 44 to 0. This is the second year that we won, after a 12 year loosing homecoming game streak. It was exciting!
Saturday night we had the Homecoming dance. The kids were lovely, fun and pretty well behaved. They loved doing the line dances. The music as a mix of popular dance music and Mexican line dance music. Many of our Mexican kids going dancing every week, and so most of those kids know the moves to the dances. It was pretty cool to watch. Even the principal danced along. I tried to take a few photos, but it was too dark to see much.
--------
APPLE CINNAMON PORK CHOPS
via: Gimme Some Oven
Thick, juicy pork chops are topped with a creamy, sweet, cinnamon-y apple and onion topping. It's comfort food at its best!
PREP: 5 MINS COOK: 20 MINS TOTAL: 25 MINS
INGREDIENTS:
4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
Salt and pepper
3 tablespoons butter, divided
2 apples, peeled (optional), cored and thinly sliced
1 large white onion, halved and thinly sliced
2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
Pinch ground cayenne pepper
2/3 cup apple cider
1/3 cup heavy cream
DIRECTIONS:
Generously season the chops with salt and pepper on both sides. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.
Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.
Serve the chops with the apple mixture spooned on top.
The author of this recipe submitted it to Cooking Comfort - E-cookbook, put out by the Pork Counsel.
----------
BAKED EGGS WITH BACON AND SPINACH
via: Epicuruous (from Bon Appetit Mag.)
6 slices applewood-smoked bacon
1 5-ounce bag baby spinach
2 whole wheat or sourdough English muffins, split horizontally, well toasted
4 large eggs
4 tablespoons heavy whipping cream
Special equipment: 4 1-cup ramekins
Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
----------
Zucchini Bread
via: Allrecipes.com
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil (or 12/ cup Veg. Oil & 1/2 cup Applesauce)
2 1/4 cups white sugar ( i used 1/2 cup Brown Sugar and 1/2 cup White Sugar as we like our muffins less sweet than the recipes calls for)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Labels:Bunches of Boxes
bread recipe,
Breakfast,
pork,
recipe. main dish,
zucchini bread
Saturday, September 12, 2015
Launch and Radar + Recipes for Carnitas, Green Chili, Refried Beans and Bacon Wrapped Crispy Crackers
Last weekend Larr and Ethan went to a very special warehouse sale. The owner had amassed military equipment from long gone war era. The place flooded in the 1960's and the stuff in the warehouse still wear the grime and a bloom of rust from that event. The man hosted one last sale and is closing up shop. Larr and Ethan purchase launch and radar controls that were likely Korean War and from World War II. They consider them to be treasures.
I spent my time working on the paper boat and cutting up some of Grandpa Don's shirts that I am going to use to make a quilt. We are working to find ways to keep Grandpa Don with us and this is one way. I hope it will look good when I am done. It is very different from my usual style.
Tonight we are hosting a double birthday party for Ethan and Kohlton. I was originally going to serve grilled pizza and spicy meatballs, but those fell through.
The grilled pizza is good, but a bit too fussy and needy to be a good party food for a large group of people. We were going to have the meatballs for dinner one night. I made the meatballs and sauce. They smelled WONDERFUL! The next morning I put them in the crock pot to cook while I was at work. When I got home I found that I had not actually turned them on. It was a big bummer. I was looking forward to tasting them. However, I did not have time to make more, so we are switching gears.
I did not want to repeat any of the usual backyard party food that we have had before. After talking with some of my co-workers, we came up with what the students and I think are a good set of dishes. My Mexican students assure me that this will be wonderful and awesome. Craig Pena dictated the recipes from memory and Delia helped me with quantities. I started the carnitas last night. I also made brownies. I have beans cooking I write this. Once done, I will begin the green chili and the traditional birthday pies.
------
Carnitas
1 large (4-6 pound) Pork butte/should/blade
2 tea Kosher Salt
2 tea Chili Flakes
Combine the salt and chili flakes. Rub this onto the pork.
Wrap the pork in 5 layers of foil. Place this in a slow cooker. Add about 2" of water to the slow cooker.
Let cook for 8 - 10 hours on low.
Consider saving the broth in the slow cooker to use in the green chili.
Open very carefully, taking care to not get a steam burn or foil bits in your meat.
Place the meat in a bowl and shred it using two forks.
Heat a small bit of oil in a skillet. Place the shredded pork in the pan. It will form a thick (about 2") pancake. Crisp it on both sides before serving it.
-----
Green Chili
4# Pork Loin, diced
1 1/2 tea Salt
3/4 tea Pepper
1 tea Cumin
1 tea Garlic Powder
1 tea Onion Powder
3-4 cups Roasted Green Chili, chopped
Chicken Broth (or broth from the Carnitas)
3/4 cup cold Water
1 cup flour
Combine the salt, pepper, cumin, garlic powder and onion powder to make the seasoning. Season the diced pork with the seasoning mix.
Sear the seasoned pork in a hot skillet with a small bit of olive oil.
Place this in a pressure cooker that has a metal rack in the bottom to keep the meat from touching the bottom of the pan. Add in the green chilis and enough broth to almost cover the meat.
Cook under pressure for about 20 minutes. Open carefully. The chili will be watery.
Place about 3/4 cup of cold water and 1 cup of flour in a mason jar. Seal and shake to combine. Add to the hot chili, stir to thicken over medium heat.
-------
Refried Beans
1-2# (2-4 cups) Pinto Beans, dried, rinsed, picked through to get rid of ugly beans, rocks, etc.
Water (1 part beans, 3 parts water)
1 TBL Olive Oil
1 TBL Garlic, Minced
1/3 cup Olive Oil
1/3 cup Flour
Place your prepared beans, olive oil and garlic in the pressure cooker. Add cold water (about 6 cups per pounds of beans) to the pan. Cook on low pressure for about 45 minutes.
Open safely and test the beans by running a wooden spoon around the inside of the pan and tasting the beans to see if they are crunchy. If so, add more water and cook the beans more.
In a pan, make a roux by heating the olive oil. Add in the flour and heat, stirring often, until it is a nice almond color. Add this to the beans. Heat the beans to a boil, if needed. Transfer this to a slow cooker and let them cook for at least 2 more hours on low heat. Mash the beans before serving them.
1 – 4 tablespoons of oil and 1 – 3 teaspoons of salt per 2 cups, 1 pound, of dry beans. After extensive testing, Presto recommends 4 T. oil, 3 teaspoons salt for best results. - See more at: http://beaninstitute.com/beans-101/pressure-cooker-tips/#sthash.e5jZGdX1.dpuf
------
Bacon & Brown Sugar Crackers
via: Plain Chicken
24 crackers
Preheat oven to 250. Line a rimmed baking sheet with foil and place a cooling rack on top.
Wrap each cracker in a piece of bacon and place it on the rack. Sprinkle with brown sugar
Bake for 2 hours or until bacon is crispy.
-------
I spent my time working on the paper boat and cutting up some of Grandpa Don's shirts that I am going to use to make a quilt. We are working to find ways to keep Grandpa Don with us and this is one way. I hope it will look good when I am done. It is very different from my usual style.
Tonight we are hosting a double birthday party for Ethan and Kohlton. I was originally going to serve grilled pizza and spicy meatballs, but those fell through.
The grilled pizza is good, but a bit too fussy and needy to be a good party food for a large group of people. We were going to have the meatballs for dinner one night. I made the meatballs and sauce. They smelled WONDERFUL! The next morning I put them in the crock pot to cook while I was at work. When I got home I found that I had not actually turned them on. It was a big bummer. I was looking forward to tasting them. However, I did not have time to make more, so we are switching gears.
I did not want to repeat any of the usual backyard party food that we have had before. After talking with some of my co-workers, we came up with what the students and I think are a good set of dishes. My Mexican students assure me that this will be wonderful and awesome. Craig Pena dictated the recipes from memory and Delia helped me with quantities. I started the carnitas last night. I also made brownies. I have beans cooking I write this. Once done, I will begin the green chili and the traditional birthday pies.
------
Carnitas
1 large (4-6 pound) Pork butte/should/blade
2 tea Kosher Salt
2 tea Chili Flakes
Combine the salt and chili flakes. Rub this onto the pork.
Wrap the pork in 5 layers of foil. Place this in a slow cooker. Add about 2" of water to the slow cooker.
Let cook for 8 - 10 hours on low.
Consider saving the broth in the slow cooker to use in the green chili.
Open very carefully, taking care to not get a steam burn or foil bits in your meat.
Place the meat in a bowl and shred it using two forks.
Heat a small bit of oil in a skillet. Place the shredded pork in the pan. It will form a thick (about 2") pancake. Crisp it on both sides before serving it.
-----
Green Chili
4# Pork Loin, diced
1 1/2 tea Salt
3/4 tea Pepper
1 tea Cumin
1 tea Garlic Powder
1 tea Onion Powder
3-4 cups Roasted Green Chili, chopped
Chicken Broth (or broth from the Carnitas)
3/4 cup cold Water
1 cup flour
Combine the salt, pepper, cumin, garlic powder and onion powder to make the seasoning. Season the diced pork with the seasoning mix.
Sear the seasoned pork in a hot skillet with a small bit of olive oil.
Place this in a pressure cooker that has a metal rack in the bottom to keep the meat from touching the bottom of the pan. Add in the green chilis and enough broth to almost cover the meat.
Cook under pressure for about 20 minutes. Open carefully. The chili will be watery.
Place about 3/4 cup of cold water and 1 cup of flour in a mason jar. Seal and shake to combine. Add to the hot chili, stir to thicken over medium heat.
-------
Refried Beans
1-2# (2-4 cups) Pinto Beans, dried, rinsed, picked through to get rid of ugly beans, rocks, etc.
Water (1 part beans, 3 parts water)
1 TBL Olive Oil
1 TBL Garlic, Minced
1/3 cup Olive Oil
1/3 cup Flour
Place your prepared beans, olive oil and garlic in the pressure cooker. Add cold water (about 6 cups per pounds of beans) to the pan. Cook on low pressure for about 45 minutes.
Open safely and test the beans by running a wooden spoon around the inside of the pan and tasting the beans to see if they are crunchy. If so, add more water and cook the beans more.
In a pan, make a roux by heating the olive oil. Add in the flour and heat, stirring often, until it is a nice almond color. Add this to the beans. Heat the beans to a boil, if needed. Transfer this to a slow cooker and let them cook for at least 2 more hours on low heat. Mash the beans before serving them.
1 – 4 tablespoons of oil and 1 – 3 teaspoons of salt per 2 cups, 1 pound, of dry beans. After extensive testing, Presto recommends 4 T. oil, 3 teaspoons salt for best results. - See more at: http://beaninstitute.com/beans-101/pressure-cooker-tips/#sthash.e5jZGdX1.dpuf
------
Bacon & Brown Sugar Crackers
via: Plain Chicken
24 crackers
Preheat oven to 250. Line a rimmed baking sheet with foil and place a cooling rack on top.
Wrap each cracker in a piece of bacon and place it on the rack. Sprinkle with brown sugar
Bake for 2 hours or until bacon is crispy.
-------
Subscribe to:
Posts (Atom)