Jamacian Rice and Beans

During culinary school, I ate sooooo much good food!  However, a few recipes stood out, not only for their simplicity (believe me--some of the recipes we made were CRAZY intricate) but great taste too.  This recipe was one of them.  I love taking classic staples, like rice and beans, and having it in a new way like with coconut milk, bacon, chili flakes and thyme.  It just screams SUMMER and fun!  I adapted it from the stove-top to the crockpot because who seriously wants to tend this, smelling delicious as it cooks, and not eat it all?

{Yummy rice and beans cooked in coconut milk and bacon!}

{Mix everything in a crockpot}

{Cook on low for 4-6 hours adding broth whenever it needs it}

{You might need to add more liquid as this cooks so be sure that you make this when are you home or will be out only for a little bit}

Jamaican Rice and Beans 

Makes 4 servings

5 strips cooked bacon, chopped (or 2.5 oz bacon bits)

1 can kidney beans, drained and rinsed

4 cloves garlic, minced

1-13.5 oz can coconut milk

2-3 cups chicken broth (put 2 in first and go from there)

1/4 teaspoon dried thyme

1/4 teaspoon ground black pepper

1 teaspoon chili flakes (use less if you don't like it spicy)

1 cup brown rice

1. Combine all ingredients in a crockpot.
2. Cook on low for 4-6 hours, stirring occassionally and adding more broth if necessary.
3. Serve.

PS--This goes FANTASTIC with Jerk Chicken!!!

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Black Bean Confetti Salad

I'm a sucker for easy side salads, but in reality who isn't?  When I saw this recipe for a black bean and pepper salad from my favorite food blogger, I knew I just had to make it.  Not only was it incredibly easy and healthy, but it was extremely delicious too!  I brought it to our Father's Day BBQ, and the salad was a big hit!  In fact, my mother claimed the rest of the salad and has been begging me for the recipe.  I am a mean, ungrateful child so I made her wait a few days ;o)

{Black Bean Confetti Salad}

{Dressing}

{I love the colors of this salad from the peppers.  Learn how to cut peppers here}

{Mix black beans, cut peppers, and onions together}

{Add dressing and allow the salad to sit overnight}

Black Bean Confetti Salad

Makes 8 servings

2-15 oz cans black beans, drained and rinsed

4 mixed-color bell peppers, diced

1 medium onion, diced

4 tablespoons lime juice

3 tablespoons olive oil

1 teaspoon ground cumin

3/4 teaspoon salt

1 teaspoon honey

1/4 teaspoon cayenne peppers (use less if you prefer less spicy foods)

1 tablespoon dried cilantro (or 1/4 cup fresh cilantro, chopped)

1. Mix together beans, peppers, and onions in a large bowl.  If using fresh cilantro, mix it in as well.
2. Mix remaining ingredients together in a microwave-safe bowl.
3. Microwave on high for about 30 seconds or until honey and salt are dissolved.
4. Pour dressing over salad and toss to combine.
5. Refrigerate overnight for best flavor.

Do you have any healthy and easy go-to salads for the summer?  I would love to hear them because the Farmer's Market is in full swing, and all of those beautiful fruits and veggies are dying for me to try them!

PS--Your welcome, Mami!!!  Love your spiteful child <3

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Tuesday Tip: How to Make Meringue

Ahhh meringue!!!  This dessert used to be incredibly popular, but not so much today.  However, when making deliciously light cookies, merignue is my go-to choice.  It's also great for pie topping (you know--those sky-high white toppings with browned edges?  That's meringue!).  Meringue is fairly simple; although, it's one of those recipes that need your undivided attention and patience.

{Stiff Meringue}

Sweetened Meringue (stiff peaks)

Makes 2 cups

3 egg whites, room temperature

3/4 cup powdered sugar (or 1 1/4 cups granulated sugar--this sugar will be a bit grittier)

Dash of salt

1. Make sure that the mixer and bowl you are using is clean and dry.
2. If the bowl is metal, fill a sink with hot water and place the bowl in the water.  The most important part of making a meringue is to make sure everything is warm--it helps the process.
3. Begin whipping the egg whites on a medium-high speed.
4. Egg whites will go through different stages of foaminess.  When it is white and foamy, add sugar and salt in same quantities until incorporated.
5. Continue whipping egg whites on medium-high speed until it is solid white, shiny and the beaters are leaving streaks in the meringue. 
6. Depending on the stiffness you need (soft, medium, or stiff) you will need to begin checking the meringue.  There is no magic time (unfortunately).  To check, stir the meringue with the beaters and center them in the bowl.  Pull the beaters straight up slowly.  If the "peak" mostly folds over that is a soft peak; if it kinda folds over that is a medium peak; if it hardly folds over it is a stiff peak. (see photos)
7. Whenever desired peak is reached, use the meringue however your recipe states. 
8. To make cookies, reach a stiff peak, drop onto a greased cookie sheet, and bake for 20-30 minutes at 300 or until they dry out (cookies should still be white not golden or brown) 

{Egg whites}

{Filling sink with warm water}

{Place bowl in warm water for about 1 minute.  Alternatively, if you have a free-standing mixer, then place your hands on the bottom of the bowl to keep it warm}

{This is foam stage 1--bubbly and yellowy)

{This is foam stage 2--bubbly and white.  Add sugar and salt here}

{After sugar and salt are incorporated, the meringue will start to get shiny which is good}

{See how the beater is leaving streaks--now you will need to check it every so often depending on the peak you are trying to achieve}

{To check peak stage--stir meringue with beater and center beater in bowl}

{Slowly pull straight up.  The "peak" mostly folded over so this is a "soft peak" stage} 

{This is the "stiff peak" stage}

If your meringue gets clumpy and watery--I'm sorry to say that you have went too far and broke it.  You cannot fix a meringue once it is broken.  You will have to throw it out and start over!

Start practicing!  I have some meringue-based cookies that I will be making and presenting to you!

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African Beef Sandwiches with Yogurt Mint Sauce

Why yes--this is another one of those crazy recipes from a far off place.  Hey--if I can't travel there in my physical form, my culinary skeels (yes skeels not skills) can take me there if only for one meal.  So until my financial situation catches up with my dreams, I will be content with making recipes like this North African-inspired beef sandwich.

{In lieu of pita, I ate it just like this--delicious!}

{Yogurt mint sauce to cool the tongue because this is spicy!}

{Put tomatoes, onions, and garlic in the bottom of the crockpot}

{Rub some love and garlic into that meat!}

{Put the spices right on the meat}

{Finished and ready to eat!}

African Beef Sandwiches with Yogurt Mint Sauce

Make 4 servings

Yogurt sauce:
10 oz Greek yogurt
1 large cucumber, peeled and diced into small chunks
1 teaspoon dried mint (or 1/4 cup fresh mint)

Meat:
1-15 oz can of diced tomatoes
1 onion, diced
5 cloves garlic, 4 minced and the other cut in half
2-3 pound chuck roast
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (use less if you don't like it spicy)
1/4 teaspoon chili flakes (use less if you don't like it spicy)
1/4 teaspoon ground all-spice (if you have cinnamon, nutmeg, cloves and black pepper at home just use a dash of each--it's what I did!)

Pita Bread

1. Combine the ingredients for the yogurt sauce making it the night before or morning of--either way let it sit for at least 8 hours.
2. Place tomatoes, onions, and garlic in the bottom of the crockpot.
3. Rub garlic on meat; place in crockpot.
4. Cover meat with the remaining spices.
5. Cover and cook on low for 6-8 hours.
6. Serve beef in pita bread with yogurt sauce.

How about you?  Do you make foods from places you would like to visit one day?  No?...  Just me?...  Well then I encourage you to try it!

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