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Tuesday, February 10, 2015

Week 2

We are officially on day 3 of week 2. This week has gotten a lot easier for all of us. I believe my body has adjusted to the food and flavors, since this week hasn't been as hard. We had an amazing meal on Sunday night from the Mediterranean. This one will be added to our arsenal for future meals. The lentil soup and Chapati bread tasted pretty delicious. Not everyone loved the flavors in the soup, so I'm not sure if I would make it again. The Waakye rice and beans (the recipe from Africa), was a huge hit at CC and with Wayne. The rice and beans were very flavorful and filling. We didn't have any leftovers from Monday since everyone enjoyed tasting them. Fortunately, the majority of our family liked the meal and we'll probably be making it again this month. I'll include all the recipes below (continuing my post from the other day).

Today I made a quick recipe of canned pinto beans and rice for the girls for lunch. I am still eating leftovers that they are not interested in consuming. Tonight I am planning on making Pancit again since everyone ate it and enjoyed the meal. So now on to the fun part...the recipes!


This is a picture I found online of what Chapati is supposed to look like. Mine was too thick and very dense. I guess I'll have to try this one again.

Chapati:

Ingredients:
- 2 Cups flour
- 1 tsp salt
- warm water
- cooking oil

Directions:
1. All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Mix the flour and salt in a bowl. Slowly mix in enough water to make a thick dough. Mix in one spoonful of oil. Knead the dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour. Return the dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
2. Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
3. Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
4. Cover the finished chapatis and place them in a warm oven until they are done.
5. Serve with butter, and any curry, soup, stew, etc.


Maharagwe (Red Beans): Sweet Version

Ingredients:
- 2 cups (about one pound) of dry red beans or kidney beans - I used dried kidney beans
- 1 or 2 cups of coconut milk or whole milk - I used coconut milk (I think the 2 cups)
- Sugar to taste (2-4 Tb)
- 1/4 tsp of cinnamon or 1/4 tsp ground cardamom

1. Soak the beans in water overnight.
2. Rinse and drain soaked beans. Place the beans in a large cooking pot and add fresh water to cover. Bring to a fast boil and cook for 10 minutes. Reduce the heat and simmer until beans are nearly tender.
3. Add all remaining ingredients. Cover and cook until all is tender, stirring occasionally.

Pinto Beans and Rice: The quick version we made for lunch today

Ingredients:

- 1 large can of pinto beans
- 1 garlic clove minced
- 1 Tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- Rice (cooked)

1. Put a little oil in a pan and put the garlic in it. Continue cooking it until the oil heats up and the garlic softens.
2. Add the can of pinto beans and the seasoning.
3. Continue cooking until the beans are nice and hot and soften.
4. Serve over cooked rice.

Pinto Beans and Rice: The Original Recipe

Ingredients:
- 1 lb dried pinto beans
- 1/3 cup picante sauce
- 2.5 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 Tb. garlic, minced
- 1 Tb. chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 cup cooked white rice

Directions:
1. Rinse beans in colander
2. Put in a crock pot (or large pot)
3. Cover with water, plus about 2 inches over top of beans.
4. Add all ingredients, except rice.
5. Cook on high in crock pot (about 3 hours until tender) - each crockpot is different and may take extra time. Make sure you allow for extra time in case it takes longer
6. Add water if necessary (you may also cook on low overnight
7. Add rice and cook until rice is warm
8. Serve with cornbread

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