Tuesday, October 11, 2011

My Sad, Pathetic Attempt at Food Blogging

I have absolutely no formal food training. I really just do what the recipe says - but after I make a dish a few times I start to tinker. This is an example of just such a recipe. I can actually say I am proud of this one... it's good. It is complicated - but worth it. It's time consuming too - but again, worth it. (I give myself 1 and1/2 hours 'till dinnertime for this one.) It's a hit with my husband and my two kids (all of whom are rather picky eaters).

One of my favorite food blogs is Crepes of Wrath - and I am shamelessly copying her format. Cause I'm a visual person... so I assume you are too.

So because two of you have been relentless about asking for this one here ya go!

Consider it my birthday gift to you. Love ya.

Spanish Rice & Bean Pie - the full recipe is at the end.

Your ingredients:

Step 1: Start the rice. Boil 1 cup of water plus one chicken bullion cube.
Once boiling add 1/2 cup of rice.
Cover and turn down to low - simmer 20 minutes.

Step 2: Drain pinto beans (I don't rinse) add 1 teaspoon of cumin.
Stir together and set aside.
Step 3: Saute 1/2 cup EACH red and green peppers and 1/2 cup onion and 1 Tablespoon Butter. (Note: recipe calls for pimiento - yucko - I just use fresh red pepper.
Veggies are done after about 5-7 minutes.
Time your saute so that your rice and veggies are done at about the same time. This takes practice, but if I can do it, you can too.
Add the veggies to the rice - stir together.

Step 4: Temper in the Egg
I use the pasteurized egg stuff because the recipe calls for 2 tablespoons of egg.
Tempering means that you poor in the hot stuff into the egg stuff slowly... slowly heating the egg up to the temperature of the other stuff - this way the egg doesn't cook the instant you pour it into the hot stuff. It's supposed to be like the glue for the the 'crust'.

Step 5: Pour the Veggie/Rice/Egg mixture into a pie plate that's been sprayed with Pam.
Use a spatula to mold the mixture to the pie plate.
This makes the 'crust'.

Step 6: Add 8 oz. Cottage cheese to the center of the pie.

Step 7: Top cottage cheese with the beans and cumin.

Step 8: Bake for 20 minutes at 350 degrees.
After 20 minutes it will look a little runny... it's okay dude.

Step 9: Add 1/2 cup (or so) of shredded cheddar cheese (we like sharp cheddar).

Step 10: Bake for another 20 minutes at 350.

Step 11: Remove from heat and let it cool on a cutting board for at least 10 minutes - more is better - it lets the extra liquid be absorbed.

It's awesome with a dash of Tapitatio hot sauce.

Formal Recipe:

1 can pinto beans
1 teaspoon ground cumin
1 cup water
1 chicken bouillon cube
1/2 cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon butter or margarine
2 tablespoons chopped pimiento (again, I just use 1/2 cup fresh red pepper chopped)
2 tablespoons beaten egg
1 cup cottage cheese
1/2 cup shredded Cheddar cheese (we like sharp)

In a small saucepan bring water and bouillon cube to a boil. Stir to dissolve bouillon. Add rice to bouillon. Bring to a boil. Reduce heat to lowest setting. Cover and simmer 20 minutes.

Drain beans. Stir in cumin; set beans aside.

Preheat oven to 350 degrees.

In a small skillet, saute onion and green pepper in butter or margarine until onion is tender but not browned. Stir in pimiento.

Add onion mixture and egg to cooked rice; mix well. Oil a 9-inch pie pan. Press rice mixture into pie pan to form a crust. Spread cottage cheese over rice crust. Pour beans over cottage cheese. Bake 20 minutes.

Sprinkle top with cheddar cheese and bake another 20 minutes. Remove from oven; let stand 10 minutes before cutting wedges. Serve with a spatula. Makes 4/6 servings.