Monday, December 22, 2014

Cuban Black Beans

I was making dinner for Taylor and decided to do a 
Caribbean themed dinner.
I might these beans and the crispy fish.
The beans started from bagged, beans.
I had never used those before and you do have to soak them for a while,
but it was well worth it for taste and texture.


1 lb. Black Beans
¼ C Olive Oil
1 large Onion, chopped
1 medium Green Bell Pepper, chopped
6 cloves Garlic, minced
5 C Water
1 (6oz.) can Tomato Paste
1 (4oz.) jar Diced Pimentos, drained
1 Tbsp Vinegar
2 tsp Salt
1 tsp White Sugar
1 tsp Black Pepper

Soak beans 8 hours or overnight in water. 
Enough water to cover

In 8 hours, or the next day. Drain beans.
Heat Oil in a pot over medium heat, sauté Onion, Green Pepper, and Garlic
until tender.

Stir drained Beans, Water, Tomato Paste, Pimentos, and Vinegar into Onion mixture.
Season with Salt, Sugar, and Pepper.
Bring to a boil. Cover, Reduce heat, and simmer 1 ½ hrs stirring occasionally,
until beans are tender.

It isn't hard recipe, just takes a lot of time.
Can be eaten plain, or with Cheese, Salsa, 

Recipe From: momtoellis

Sunday, December 14, 2014

Crispy Baked Fish

This fish recipe = delicious.
It has a little kick to it, so you might want to adjust to your liking.
Taylor put pomegranate on his,
so I tried it, and it not only makes it look prettier,
it adds another dimension of flavor and taste.

 1 lb Tilapia Fillet (or other white fish)
¼ C Milk
½ tsp Vinegar
1 Tbs Brown Mustard
½ C Cornmeal
1 tsp Onion Powder
1 tsp Paprika
½ tsp Thyme
½ tsp Pepper
½ tsp Cayenne Pepper

Suggested: Garnish with Pomegranate and Lemon

Mix together Milk, Vinegar, and Brown Mustard in a shallow bowl
Set aside and let sit for 15 minutes.

In a separate shallow bowl, mix together Cornmeal, Salt, Onion Powder,
Garlic Powder, Paprika, Thyme, Pepper, and Cayenne Pepper

Dip Fillet into Milk Mixture, and then Corn Mixture.
Place on an oiled Baking Dish.

Broil Fish 4 inches from heat, for 4 minutes per side, or until cooked thoroughly.

Serve immediately topped with Pomegranate and Lemon.

Recipe adapted from: Mama's Kitchen