Squirrel X's Culinary Miscellany!
rice and bean soup
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Rice and Bean Soup
Ingredients:
1 tablespoon canola oil
2 large carrots, diced
1 medium onion, diced
2 medium stalks celery, diced
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
2 teaspoons dried thyme
1 [28 ounce size] can tomato pur�e
1 [28 ounce size] can whole tomatoes with their juice
4 cups cold water or vegetable stock
1 [15 ounce size] can coconut milk
1/4 cup brown rice
1 [15 ounce size] can red kidney beans, drained and rinsed
3 cups kale, chopped and washed
1 [10 ounce size] package frozen peas
3 to 4 sprigs fresh thyme
1/2 bunch parsley, chopped
salt and freshly ground pepper to taste
Instuctions:
1) Heat the canola oil in a large pot over medium heat.
2) Saut� the carrots, onion, celery, peppers, and thyme
'til the vegetables are tender but still crisp.
3) Add the tomato pur�e, whole tomatoes, cold water,
and coconut milk to the pot.
4) Simmer for 5 minutes.
5) Break the tomatoes apart with a spoon and add the rice.
6) Simmer uncovered for forty-five to fifty minutes, 'til the rice is tender.
7) Add the kidney beans, kale, peas, and fresh thyme,
then simmer for another ten minutes.
8) Add the parsley, season with the salt and pepper, then serve.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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