Sunday, January 11, 2009

Tortilla and Black Bean Pie

INGREDIENTS:
  • 4- 10 Inch Flour Tortillas
  • 1 Tablespoon Vegetable Oil
  • 1 Large Onion, Diced
  • 1 Jalapeno Chile, Minced
  • 2 Cloves Garlic, Minced
  • 1/2 Teaspoon Ground Cumin
  • Coarse Salt and Ground Pepper
  • 2 cans Black Beans, Drained and Rinsed
  • 12 Ounces Beer (Samuel Smith's Nut Brown Ale)
  • 10 ounces Frozen Corn
  • 4 Scallions, Thinly Sliced, Plus More for Garnish
  • 2 1/2 Cups Shredded Cheddar Cheese
DIRECTIONS:
  • Preheat oven to 400 degrees.
  • Trim the tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide.
  • Heat oil in skillet over medium heat and add onion, jalapeno, garlic, and cumin; season with salt and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
  • Add beans and beer to skillet, and bring to a boil.
  • Reduce heat to medium and simmer until liquid has almost evaporated, 8 to 10 minutes.
  • Stir in corn and scallions, remove from heat and season with salt and pepper.
  • Fit a trimmed tortilla in bottom of springform pan and layer with 1/4 of the beans and 1/2 cup cheese.
  • Repeat three times, using 1 cup cheese on the top layer.
  • Bake until hot and cheese is melted, 20 to 25 minutes.
  • Unmold the pie and sprinkle with scallions.
  • Slice into wedges. and serve.
The recipe was taken from Kelley Bean's workmate, Erin. This recipe has it all: Melted cheese, beans and beer in the form of a pie... Could you honestly ask for anything more? No, no you can't. And that's final.
Enjoy!
The recipe was originally created by Martha Stewart.

Go Fun Yourself v KBK

After two long weeks off over the holidays, the undefeated Go Fun Yourselves took the indoor pitch against the winless KBK. Go Fun Yourself wasted little time getting back into the swing of things scoring early and often against the undermanned KBK squad, winning 29-14. Go Fun Yourself takes it's league leading 52 run against defense against those pesky Killer Bunnies next week...

Beef Burgundy over Egg Noodles

INGREDIENTS:
  • 2 Tablespoons Flour
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1-1/4 Pounds Stew Beef
  • 1 Tablespoon Butter
  • 1 Tablespoon Vegetable Oil
  • 1/2 Cup Carrots, Sliced
  • 1/2 Cup Burgundy Wine
  • 1-1/2 Cups Beef Broth
  • 2 Cups Mushrooms, Sliced
  • 1 Garlic Clove, Minced
  • 1 (16 Ounces) Jar Whole Onions, Drained
  • 12 Ounces Egg Noodles
DIRECTIONS:
  • Combine flour, salt, and pepper in a bowl.
  • Cut stew beef into smaller pieces and dredge in the seasoned flour, coating all sides thoroughly.
  • Melt butter and oil in a Dutch oven and add half of the meat.
  • Cook over medium-high heat, stirring occasionally, until meat is browned and remove.
  • Repeat with remaining meat.
  • Combine all meat to the Dutch oven with carrots, wine, bouillon, mushrooms, and garlic.
  • Bring to a boil, reduce heat to low and cover and cook, stirring occasionally, for about 1 hour, or until meat is tender.
  • Add onions and continue cooking until heated through.
  • Cook noodles according to package directions; drain well.
  • Arrange meat over noodles.
The slow cooked flavor of this hearty meal only gets better with time. Make extra for left overs...
Enjoy!

Sasshole Sports Empire v Beavers

The Sassholes came into week three of the broomball season against the Beavers winless and goalless. After giving up one early goal to the Beavers, the Sasshole offense found its rhythm behind two first half goals by Apples and Funk. ShuckAnn got into the action in the second half, knocking in a goal after two earlier attempts from the exact same spot. Up 3-1 and feeling good, the Sasshole defensive fell apart giving up the Beavers 1st second half goal just seconds after v10 was sent to the pentaly box for checking. Moments later, M_Bern dropped to his knees to block a Beaver shot on goal, only to have it ricochet off his chest and past Frazy into the goal, tying the game at 3. Luckily, the bleeding stopped there and the Sassholes gained their first point of the season and now sit at 0-2-1.

Sunday, January 4, 2009

New Year's Day "Health & Wealth" Meal (Hoppin' John Salad with Molasses Dressing and Collard Greens with Red Onion and Bacon)

Collard Greens with Red Onion and Bacon

INGREDIENTS:
  • 1/2 Pound Sliced Bacon, Cut Crosswise into Quarters
  • 3 Medium Red Onions, Chopped Coarse
  • 1-1/4 Cups Chicken Broth
  • 1/4 Cup Cider Vinegar
  • 2 Tablespoons Brown Sugar
  • 1/2 Teaspoon Red Pepper Flakes
  • 4 Pounds Collard Greens, Washed, Large Stems and Ribs Removed and Chopped Coarse
DIRECTIONS:
  • In a large pot, cook bacon in batches, if necessary, until crisp and transfer to paper towels to drain.
  • Remove all but 3 tablespoons of bacon grease and cook onions, until slightly browned and soft, about 5 minutes.
  • Remove onions with a slotted spoon and set aside.
  • Add broth, vinegar, brown sugar, red pepper flakes and half of bacon to pot and stir until sugar is dissolved.
  • Add half of collard greens and toss until wilted.
  • Add remaining collard greens, toss until combined and simmer, covered for 30 minutes.
  • Stir in onions and simmer for another 30 minutes, until collard greens are very tender.
  • Serve collard greens topped with remaining bacon.
Hoppin' John Salad with Molasses Dressing

INGREDIENTS:
  • 1/4 Cup Cider Vinegar
  • 1/4 Cup Molasses
  • 1/4 Cup Olive Oil
  • 1/4 Teaspoon Cayenne Pepper
  • 1 1-Pound Bag Frozen Black-Eyed Peas
  • 1-1/2 Cups Sweet Potato, Cut to 1/2 Inch Cubes
  • 12 Ounces Chorizo
  • 1-1/2 Cups Frozen Sliced Okra, Thawed and Patted Dry
  • 1 Cup Red Onion, Chopped
DIRECTIONS:
  • Grill chorizo until cooked throughout, about 20 minutes.
  • Cut chorizo into 1/2 inch slices and set aside.
  • Whisk cider vinegar, molasses, olive oil, and cayenne pepper in a bowl until blended and season with salt and pepper.
  • Boil 6 cups salted water and cook black-eyed peas and sweet potato until tender, about 8 minutes.
  • Drain and cool black-eyed peas and sweet potato and place in a large bowl.
  • Add chorizo, okra, onion and dressing to bowl and toss to coat.
Happy New Year! It's said that eating Hoppin' John on New Years day will bring good luck and eating collard greens will bring wealth to the new year. This updated version on the classic southern dish is a new Beans tradition.
Enjoy!

Saturday, January 3, 2009

Bowled Up Frum Da Flo' Up v Team 4

Week one of bowling faced BUFDFU against an unnamed and undermanned squad on lanes 35 and 36. After much discussion, it was decided that Team 4's missing bowler would be credited with team's three game average (100). That being said, BUFDFU still barley squeaked out a 3-1 win, taking the first two games and the overall pin count.
  • Nina- 115, 116, 80
  • Dean- 163, 104, 82
  • Kelley- 125, 126, 159
  • Josh- 109, 100, 116
Next week we face off versus "I Can't Believe It's Not Gutter".

Turkey Wild Rice Soup

INGREDIENTS:
  • 1 Tablespoon Olive Oil
  • 2 Cups Sliced Mushrooms
  • 3/4 Cup Celery, Chopped
  • 3/4 Cup Carrots, Chopped
  • 1/4 Cup Shallots, Chopped
  • 1/4 Cup Flour
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Fresh Ground Pepper
  • 4 Cups Chicken Broth
  • 1 Cup Instant Wild Rice
  • 3 Cups Shredded, Cooked Turkey
  • 1/2 Cup Sour Cream
  • 2 Tablespoons Fresh Parsley, Chopped
DIRECTIONS:
  • Heat olive oil over medium heat in a large sauce pan.
  • Add mushrooms, celery, carrots and shallots and cook until soft, stirring for about 5 minutes.
  • Add flour, salt and pepper and cook, stirring for another 2 minutes.
  • Add broth and bring to a boil.
  • Add rice, reduce heat to a simmer and cook, covered until the rice is tender, about 6 minutes.
  • Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes.
The use of pre-cooked or left-over turkey and instant wild rice enables this hearty soup to prepared in under 30 minutes. No one will know you haven't been slaving over this Minnesota classic for hours...
Enjoy!
This recipe is from Eating Well magazine.

Thursday, January 1, 2009

Happy New Year!


Three hundred and sixty seven days ago, The Beans decided that it would be fun to take a picture together every morning for an entire year. Yesterday, we took our last picture of 2008. Overall, we followed through with the plan pretty well. There were a few instances where we were unable to be together due to work obligations or weekends out of town. Luckily, we have two cameras, so we each took our own picture and then Dean Bean "photoshopped" them together later. No idea how long we'll keep this up...

Wednesday, December 31, 2008

Sasshole Sports Empire v OBB's

We got completely worked last night, losing only 0-3, but the score doesn't do it justice. We were not competitive at all, prompting a practice this Sunday....

Monday, December 29, 2008

Moroccan Chorba

INGREDIENTS:
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, Finely Diced
  • 2 Teaspoons Ground Turmeric
  • 1 Pound Beef Stew Meat
  • 6 Cups Beef Broth
  • 1 14-Ounce Can Diced Tomatoes
  • 2 Small Turnips, Peeled & Diced
  • 2 Carrots, Diced
  • 2 Celery Stalks, Thinly Sliced (Leaves Included)
  • Pinch of Saffron
  • 12 Sprigs Flat-Leaf Parsley, Plus More for Garnish
  • 8 Sprigs Cilantro, Plus More for Garnish
  • 1 Large Zucchini, Peeled & 1/4-Inch Diced
  • 2 Ounces Angel Hair Pasta Broken Into Small Pieces
  • 1 Teaspoons Salt
  • 1/2 Teaspoon Ground Pepper
DIRECTIONS:
  • Heat oil in a dutch oven over medium-high heat, add onion & turmeric, and stir to coat.
  • Add beef and cook, stirring occasionally until onion is tender, about 5 minutes.
  • Add broth, tomatoes (with juice), turnips, carrots, celery and saffron.
  • Tie parsley and cilantro together with kitchen string and add to the pot.
  • Bring the chorba to a boil, then cover and reduce to a simmer.
  • Cook until beef is tender, about 45 minutes.
  • Stir in zucchini and cook, covered until soft, about 10 minutes.
  • Add pasta and cook, uncovered until soft, about 8 minutes.
  • Discard parsley and cilantro, and add salt and pepper.
  • Serve garnished with fresh parsley and cilantro leaves.
This Moroccan soup is light, yet hearty with pieces of beef and a variety of vegetables. The broth is full flavored and a shaded a beautiful gold from the turmeric.
Enjoy!
This recipe was created by Kitty Morse.

Sasshole Sports Empire v Polar Bears

The Sasshole Sports Empire started off the 2009 broomball season this week, facing off against Polar Bears in a early 6 PM match up. The first couple weeks of broomball are generally difficult ones as it takes a moment to to get back your "ice footing". The Sassholes allowed one early first half goal before locking down the defensive zone for the remainder of the game. Unfortunetly, we were never able to match that single goal, losing the game 0-1. We had a few good looks (including two break away shots on goal by Dean Bean) and definetly played much more solid than the first game of the season in past years. We hope to continue getting stronger while we draw something called OBB's next week...

Sunday, December 21, 2008

Sweet Potato and Red Pepper Pasta

INGREDIENTS:
  • 8 Ounces Whole-Wheat Angel Hair Pasta
  • 2 Tablespoons Olive Oil, Divided
  • 4 Cloves Garlic, Minced
  • 3 Cups Sweet Potato, Shredded and Peeled
  • 1 Large Red Bell Pepper, Thinly Sliced
  • 1 Cup Plum Tomatoes, Diced
  • 1/2 Cup Water
  • 2 Tablespoons Fresh Parsley, Chopped
  • 1 Tablespoon Fresh Tarragon, Chopped
  • 1 Tablespoon White-Wine Vinegar
  • 3/4 Teaspoon Salt
  • 1/2 Cup Crumbled Goat Cheese
DIRECTIONS:
  • Bring a large pot of water to a boil and cook pasta until just tender, 4 to 5 minutes or according to package directions.
  • Meanwhile, heat 1 tablespoon oil and garlic in a large skillet over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
  • Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
  • Remove from the heat, cover and keep warm.
  • Drain the pasta, reserving 1/2 cup of the cooking water.
  • Return the pasta to the pot, add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar, salt and cheese, and toss to combine.
  • Add the reserved pasta water, small amounts at a time, until at desired thickness.
This quick and easy vegetarian meal is packed full of flavor with the fresh herbs and creamy goat cheese. A great substitute for the everyday pasta and red sauce...
Enjoy!
This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up

Bowling starts Jan 2nd. This year "Bowled Up Frum Da Flo' Up" consists of:
  • Dean
  • Kelley
  • Josh
  • Nina
Holla!

Curried Scallop and Apple Salad

INGREDIENTS:
  • 6 Teaspoons Olive Oil, Divided
  • 1/2 Cup Shallot, Thinly Sliced
  • 3/4 Teaspoon Curry Powder
  • 1 Cup Apple Cider
  • 1/2 Teaspoon Salt, Divided
  • 1 Teaspoon Cider Vinegar
  • 1 Pound Dry Sea Scallops
  • 1/4 Teaspoon Fresh Ground Pepper
  • 8 Cups Mixed Greens
  • 1 Granny Smith Apple, Diced
  • 1/4 Cup Dried Cranberries
  • 1/4 Cup Sliced Almonds, Toasted
DIRECTIONS:
  • Heat 2 teaspoons of oil in a large skillet over medium heat.
  • Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.
  • Add cider, 1/4 teaspoon salt, bring to a boil, and cook until reduced to 3/4 cup, about 4 minutes.
  • Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.
  • Reserve 1/4 cup dressing in a small bowl and wipe the skillet clean.
  • Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper.
  • Add the remaining 2 teaspoons oil to the pan and heat over medium-high.
  • Add the scallops and cook until golden brown, 2 to 3 minutes per side.
  • Add salad greens, apple, cranberries and almonds to the large bowl, and toss to coat.
  • Top with the scallops and drizzle with the reserved 1/4 cup dressing.
This quick fall dinner takes less than 1/2 hour to prepare, start to finish. The curry is perfect compliment to the tart apple and sweet cranberries.
Enjoy!
This recipe is from Eating Well magazine.

Thursday, December 11, 2008

Curried Apple Squash Soup

INGREDIENTS:
  • 4 Tablespoons Butter
  • 1 Large Onion, Chopped
  • 2 Stalks Celery, Diced
  • 1 Clove Garlic, Minced
  • Coarse Sea Salt, To Taste
  • 1 Tablespoon Curry Powder
  • 2 Cup Butternut Squash, Chopped
  • 2 Large Honey Gold Apples, Peeled, Cored & Chopped
  • 3 Cups Apple Cider
  • 1 Cup Water
  • 1 Cup Heavy Cream
  • Fresh Ground Black Pepper, To Taste
  • Sriracha Sauce, To Taste
DIRECTIONS:
  • Melt butter in large soup pot over medium, and add onion, celery, and garlic.
  • Sprinkle with plenty of sea salt, and cook, stirring for 3 minutes.
  • Add the curry powder, mix well, and cook, stirring often until onion and celery are soft, around 10 minutes.
  • Add squash, apples, cider, and water, reduce heat to medium-low, and cook, covered until squash and apples are soft, about 45 minutes.
  • Cool slightly, then puree in a blender until smooth.
  • Stir in cream and season with fresh pepper.
  • Reheat if needed, ladle into bowls and garnish with sriracha sauce to taste.
The sweetness of the apples and cider counteract the heat from the curry and sriracha in this full flavored soup. One our most favorite fall dishes.
Enjoy!
This recipe was adapted from one by Regina Schrambling.

Tuesday, December 9, 2008

John Legend at Northrop Auditorium

Photo by Sergei

The Beans were very fortunate to see Raphael Saadiq open for John Legend on November 19 at Northrop Auditorium. While we only had started listening to Raphael Saadiq just days prior to the engagement, we were incredibly excited to see him in concert. An accomplished producer and singer, Saadiq was once the front man for the 90's band, Tony! Toni! Tone! Now, he is singing soul music sounding as though it came out of Motown in the 60's.

Out to promote his new album, The Way I See It, Saadiq took the stage accompanied by a pair of back-up singers and a full band. Unfortunately, the audience surrounding us wasn't as interested as we were, so the set wasn't as enjoyable as it should have been. However, we did enjoy hearing his single "Love That Girl" and another favorite, the groovy "100 Yard Dash." The whole 30 minute set was absolutely fantastic, minus the aforementioned concert-goers. The man is a genius.

After a long break, John Legend burst on stage for his first stop on the Evolver tour. Opening with "Used to Love You," the crowd went wild. Seriously. Dressed in leather pants and jacket with black, fingerless gloves, Legend commanded the stage.

After playing "Satisfaction" and "It's Over" from the newest album, Legend played hits from his past studio alubms, Get Lifted and Once Again. Legend sat at the piano for five songs including "Stereo," "Quickly," and "Save Room."

One lucky fan was pulled on stage to slow dance with Legend to the song of the same name. Before leaving for his costume change, we heard one of our favorites, "PDA."

Throughout the show, the fans in the bottom level never left their feet. I have never been to a show in a theater venue where their was so much excitement and dancing. There was, however, one point during the show where The Beans did get a little nervous: during "Green Light" all of the dancing fans on the balcony was causing the hanging structure to bounce along to the music as well. Thankfully, Legend slowed it down with a solo version of "Ordinary People" at the piano.

While at the keys, Legend spoke about his year-old charity, The Show Me Campaign, which was started after a trip to Ghana.

The show closed with "If You're Out There,"which was inspired by President-Elect Barack Obama's campaign and which was performed at the DNC earlier this year. As Legend belted out the lyrics, the screen behind him showed images of revolutionaries, agents of change, and peace-makers such as Abraham Lincoln, Desmond Tutu, Nelson Mandela, John Lennon, Martin Luther King Jr., Mahatma Gandhi, and finally, Barack Obama.

Sunday, November 23, 2008

Roasted and Stuffed Acorn Squash with Coral Pepper Sauce

INGREDIENTS:
  • 3 Large Acorn Squash
  • 1/4 Cup Olive Oil
  • 2 Large Leeks
  • 1 Large Eggplant
  • 6 Large Plum Tomatoes
  • 2 Medium Zucchini
  • 6 Large Garlic Cloves, 3 Pressed, 3 Halved
  • 1-1/2 Cups Milk
  • 1 Lemon
  • 2 Teaspoons Fresh Thyme, Chopped
  • 1/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Ancho Chile Powder
  • 1 Teaspoon Cumin
  • 2 Large Red Bell Peppers
  • 1-1/2 Tablespoons Butter
  • 1/2 Cup Fresh Grated Parmesan
DIRECTIONS:
  • Preheat oven to 425 degrees.
  • Cut each squash in half through the equator to get 2 halves, scoop out seeds and place on a rimmed baking sheet, cut side down.
  • Pour 1/2 cup of water into baking sheet and roast until soft, 45 minutes.
  • Remove from oven, turn over and let cool.
  • Chop white and green parts of leeks, finely to make 3 packed cups.
  • Heat oil over medium-heat in a large skillet and add leeks, cooking for 5 minutes, until golden, stirring constantly.
  • Cut zucchini, eggplant and tomatoes into 1/2 inch pieces.
  • Add eggplant to skillet and cook over high heat for 5 minutes.
  • Add zucchini and cook for 5 minutes.
  • Add tomatoes and cook for 5 minutes.
  • Add milk, thyme, cinnamon, ancho chile powder, cumin, 3 pressed cloves of garlic, and cook until vegetables are soft and mixture is thick.
  • Cut lemon in half, squeeze juice into skillet, and add salt and pepper to taste.
  • Pile mixture into the squash, sprinkle with parmesan, and bake for 20 minutes.
  • Meanwhile, cut peppers into 1 inch pieces, place in a medium saucepan with 1/2 cup water, 3 halved garlic cloves, and bring to a boil.
  • Cover pan, reduce heat to low and simmer 15 minutes, until soft.
  • Transfer contents to a blender, along with butter, and process until smooth.
  • Transfer back to saucepan and add salt and pepper to taste.
  • Remove squash from oven, reheat sauce (if needed), and pour over each squash.
  • Sprinkle each with a little more parmesan and serve.
This recipe serves 6 and is 'meaty' enough to hold up as a main course. This is perfect cold weather dish. We recommend preparing extra, because the leftovers are fantastic!
Enjoy!
This recipe was written by Rozanne Gold.

Thursday, November 20, 2008

Heirloom Tomato Bruschetta

INGREDIENTS:
  • 8 Ripe Heirloom Tomatoes, Various Colors, Seeded and Diced
  • 2 Tablespoons Garlic, Minced
  • 1/2 Cup Fresh Basil, Chopped
  • 1/4 Cup Fresh Parsley, Chopped
  • 1 Tablespoon Lemon Juice
  • 1/2 Tablespoon Olive Oil
  • 1 Teaspoon Fresh Tarragon, Minced
  • 1/4 Teaspoon Crushed Red Pepper
  • 2 Baguettes, Cut in 1/2 Inch Thick Slices
  • 6 Cloves Garlic, Cut in Half
DIRECTIONS:
  • Mix first 8 ingredients in a medium sized bowl and add salt and pepper to taste.
  • Set aside, unrefrigerated for 3 hours.
  • Heat oven to 350°F and toast cut baguettes on a baking sheet.
  • Rub cut side of garlic on each slice and top with tomato mixture.
Heirloom tomatoes. Garlic and more garlic. 'Nuff said. Yum...
Enjoy!
This recipe is originally from Self.com

Wednesday, November 19, 2008

Shangri-La Beef and Carrot Rice


Shangri-La Beef

INGREDIENTS

  • 1 Tablespoon Regular Soy Sauce
  • 1 Tablespoon Dark Soy Sauce
  • 1 Tablespoon Chinese Rice Wine
  • 1 Tablespoon Cornstarch
  • 12 Ounces Beef Flank Steak, Thinly Sliced Across the Grain
  • 2 Tablespoons Vegetable Oil
  • 14 Dried Red Chiles
  • 2 Tablespoons Garlic, Minced
  • 4 Green Onions, Cut Into 2 Inch Pieces
  • 1/4 Red Bell Pepper, Seeded and Cut Into Long, Narrow Strips
  • 1 Tablespoon Chili Bean Paste
  • 1 Tablespoon Hoisin
DIRECTIONS:
  • Combine soy sauces, rice wine, and cornstarch in a medium bowl and mix well.
  • Add beef and toss well, coating evenly, then let stand for 10 minutes.
  • Heat oil over high heat in a wok, swirling to coat all sides.
  • Add chiles and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add beef and stir fry until barely pink inside, about 3 to 4 minutes.
  • Add green onions and bell pepper and cook until green onion wilts.
  • Add chili bean paste and hoisin sauce and toss to coat evenly.
  • Serve with Carrot Rice.
Carrot Rice

INGREDIENTS:
  • 2 Cups Water
  • 1 Cup Long Grain Rice
  • 1/2 Cup Grated Carrot
  • 1 Teaspoon Vegetable Oil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Grated Ginger
DIRECTIONS:
  • In a 2 quart pan, combine all ingredients and bring to a boil over high heat.
  • Reduce heat to low, and simmer, uncovered, until "craters" form on rice surface, about 6 minutes.
  • Cover and cook until all the liquid is absorbed, about 10 minutes.
  • Fluff rice and serve with Shangri-La Beef
Who needs take out when you can make authentic Chinese at home? Don't worry if the stir fried beef looks too spicy. The simple and sweet rice side is sure to cool your palate.
Enjoy!
Both these recipes were written by Martin Yan

Tuesday, November 18, 2008

Glazed Beets and Beet Greens with Balsamic Syrup


INGREDIENTS:
  • 4 Large Beets, About 2 Pounds Total- Beet Tops Attached
  • 2 Tablespoons Olive Oil
  • 1/2 Cup Balsamic Vinegar
  • 1 Garlic Clove, Minced
  • 1/3 Mint, Chopped
DIRECTIONS:
  • Preheat oven to 425 degrees.
  • Remove stems and leafy greens from the beets and set aside.
  • Peel beets and wrap in a large piece of foil, crimping edges tightly together to form a package.
  • Place on a rimmed baking sheet and bake for 90 minutes.
  • Open package carefully, and cut beets in half lengthwise, then across in 1/4 inch wide slices.
  • Place in a large bowl and keep warm.
  • Meanwhile, bring vinegar and garlic to a boil in a small saucepan until reduced to 3 tablespoons, about 10 minutes.
  • Bring a large pot of salted water to a boil.
  • Cut stems and beet greens to 1 inch pieces, add to boiling water, and cook until tender, about 5 minutes.
  • Drain well and squeeze excess water from beet greens.
  • Toss beets and greens with olive oil.
  • Add reduced vinegar, mint, and salt and pepper to taste.
This simple dish, although has few ingredients, is packed with flavor. The pieces of mint play perfectly with the tart vinegar reduction and natural, earthy beet taste. Serve this dish warm.
Enjoy!
This recipe was written by Rozanne Gold

Wednesday, November 12, 2008

Onesies for Baby George

These onesies were made for the soon to be born George W. Johnson, IV. Both images were simply taken from the interweb, photoshopped slightly, and printed on iron-on transfer paper with an at home ink-jet printer.
Congratulations, Leigh and George!

Tuesday, November 11, 2008

Tomatillo Gazpacho

INGREDIENTS:
  • 2 Tablespoons Olive Oil, Divided
  • 3 Garlic Cloves, Chopped
  • 1 English Cucumber, Halved Lengthwise and Seeded
  • 1 Avocado, Halved and Pitted
  • 1 Pound Tomatillos, Husks Removed, Chopped
  • 1 Green Bell Pepper, Chopped
  • 2 Jalapeño Peppers, Seeded and Chopped
  • 1 15-Ounce Can Chicken Broth
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Salt
  • 12 Ounces Cooked and Peeled Shrimp, Chopped
  • 1/4 Cup Green Olives, Chopped
  • 2 Scallions, Sliced
DIRECTIONS:
  • Heat 1 tablespoon oil in a skillet over medium heat.
  • Add garlic and cook, stirring, until just beginning to brown, about 1 to 2 minutes and remove from heat.
  • Coarsely chop half the cucumber and half the avocado and place in a food processor.
  • Add tomatillos, bell pepper, jalapeño, and garlic, and process until smooth.
  • Transfer to a large bowl, and stir in broth, sugar and salt.
  • Dice the remaining cucumber and avocado and place in a medium bowl.
  • Add shrimp, olives and scallions.
  • Drizzle with the remaining 1 tablespoon oil, and toss to combine.
  • Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.
Its currently sleeting outside, so what better than this summer time recipe to warm the heart? This was our first experience with tomatillos and they were awesome! I was expecting something much sweeter, but the tart flavor of the tomatillos played perfectly with the salty olives and sweet, chewy shrimp.
Enjoy!
This recipe is originaly from Eating Well Magazine

Jolie Holland at The Cedar Cultural Center

photo by hazyskyline6

The Beans experienced a night of firsts on October 25, 2008. Never before had we been to the Cedar Cultural Center. Never before had we heard the music of Herman Dune. And never before had we seen Jolie Holland live. Overall, I'd say we had high expectations, at least for the last bit.

As we left the brisk Saturday evening and entered the Cedar Cultural Center, we were met with a group of people crowded between the box office, the concession area which sold alcohol and food from the Jewel of India, and the door to the stage. We were told this was because the sound check was still going on due to the performers' late arrival.

After grabbing a couple glasses of wine for the two of us, we squeezed by the crowd and back out to the lobby to have some space. Shortly thereafter, the doors opened and the crowd dispersed into a large room filled with padded, stackable chairs. The building was once a movie theater, but is now a multi-cultural performing arts venue run by a non-profit organization.

Shortly after 8:30 pm, the opening act, Herman Dune, was introduced. A very tall, bearded man dressed in a red plaid shirt and a matching plaid tie was followed by a younger, mustachioed drummer. They introduced themselves as Yaya and Neman, respectively. They began their set with "My Baby is Afraid of Sharks,” a love song. In fact, most, if not all of their songs were about love. By the second or third song, we were sold. Their band was funny and quirky, but had solid ability and moving lyrics. Particularly so, was their closer, “Song of Samuel,” about a young girl from a wealthy family falling in love with her much older Jewish violin instructor.

Next, Jolie Holland paraded onto the stage with her band consisting of Rachel Blumburg on drums, Sean Flinn on guitar, and Dave Depper on bass. Jolie was covered in bird feathers. Ok, so that may have been a bit of an exaggeration, but not far off. Early on in the show, Jolie gave the audience a "tour" of her feathers, most of which were lent or given to her by friends. She opened with “Mexico City,” a track off her new album, The Living and the Dead.

For those of you who aren't familiar with her work, Jolie Holland plays American music. American in that her music is a mixture of all the wonderful sounds for which this country is known. It is part blue-grass, part blues, part country western, part soul, part rock, part folk, and part jazz. She has collaborated with hip-hop artists and indie rock producers. It has been said that her “simultaneous grasp of several American music genres is hard to compare amongst contemporary songwriters.”

Despite the fact that she was "sicker than a dog," she belted out a myriad of songs covering material from each of her four solo albums. These included "Roll My Blues," “Goodbye California,” and "Palmyra." To our delight, she even played a song from her days with The Be Good Tanyas, "The Littlest Birds."

Mid-way through the show she asked if anyone would like to hear something in particular. Dean Bean shouted for "Black Stars," but unfortunately, she said that she wasn't able to play that song along with a list of others that were requested. It may have been all for the better that we did not hear that one live. I doubt it could have lived up to the expectations.

Later, she told a story about stealing morphine from her dying grandfather when she was a teenager and taking the pill while on a three day Greyhound ride to California. On that ride, she convinced a gospel choir who was also on the bus, to sing with her. As she started to play "Old Fashioned Morphine," the audienced cheered. "If it was good enough for my grandpa, it's good enough for me..."

She did end up playing a two-song solo set, which was highlighted by a cover of Townes Van Zandt’s "Buckskin Stallion." Sitting at an old upright piano, Jolie Holland played the blues.

Wednesday, October 29, 2008

Spaghetti with Turkey Pesto Meatballs

INGREDIENTS:
  • 1- 26 Ounce Jar Purchased Chunky Tomato Pasta Sauce
  • 1/2 Pound Ground Turkey
  • 3/4 Cup Fresh Breadcrumbs
  • 2 3/4 Tablespoons Purchased Pesto
  • 1 Egg White
  • 1/4 Teaspoon Salt
  • 8 Ounces Spaghetti
DIRECTIONS:
  • Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl.
  • Using moistened hands, form mixture into golf ball size meatballs.
  • Place meatballs in single layer in sauce and spoon remaining sauce over.
  • Bring to a simmer; cover and reduce heat to medium-low simmering until meatballs are cooked through, stirring occasionally, about 20 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta, divide between bowls and top with meatballs and sauce.
This is a fun twist on a traditional favorite and happens to be very easy to make. If you like pesto (who doesn't, right?), you'll love this!
Enjoy.
This recipe is from Bon Appétit

Fall 2008 Tarsi Cup


The first annual Tarsi Cup was a tournament of many firsts. For the first time ever, we welcomed a team from outside our league, The O'Brien's Machine from our kickball Motherland, Milwaukee WI.

I, for the first time ever, watched a game go to 13th inning, ending in a ridiculous game of 5 on 5 after the wind gusted 3 straight innings of foul-outs.

This was also the first time ever, Tarsi, for whom our tournament is now named, lost on their home soil (in supposedly, their last game ever).

First Round

#09 Jiminy Kick-Its handily defeated #08 Dollz N' Ballz, 11-1.

#04 O'Brien's Machine blanks #13 The B-Squad, 15-0.

#05 The Unmentionables m'unts 12 times (yes, I kept count) in 6 innings to victory over #12 The Sasshole Sports Empire, 4-3.

#07 A.R.T.D. defeats sub-ridden short handed #10 Shockers, 6-0.

#14 The Dipsomaniacs upset #03 Gimme Your Lunch Money II, 3-2 in 9 innings.

#11 Playground Bullies knock out #06 Red Rubber Showdown, 4-0.

Second Round

#01 Can't Quite Score Enough defeated #09 Jiminy Kick-Its, 9-2.

#04 The O'Brien's Machine knocked out the #05 Unmentionables, 9-4.

#02 Tarsi squeaked out a 13th inning win over #07 A.R.T.D., 5-4.

#14 The Dipsomaniacs continued their Cinderella run, defeating #11 Playground Bullies, 6-5 in 8 innings.

Final Four

#04 The O'Brien's Machine destroyed #01 Can't Quite Score Enough, 24-9.

#02 Tarsi ended #14 The Dipsomaniacs run, 16-4.

Tarsi Cup Final

#04 The O'Brien's Machine, takes home the Tarsi Cup defeating #02 Tarsi, 5-4, scoring the go ahead run in 8th inning after a back forth match-up.

Until next Season!...