Marvelous Refried Beans



I learned to make these beans from my friend and neighbor, Lori. She insisted when I called here that the way of preparing them was too simple to even be called a recipe. I always feel like I'm getting away with something when I serve these, because they are so incredibly easy and yet they taste incredibly good. And they come off looking like you slaved over them for hours.

All you'll need is a couple of cans of pinto beans. The number of cans you need depends on the number of people you're serving. Lori recommends one can per three people. We have been known to stretch it a little beyond that, say one can per four or five people. But use your judgment based on the appetites you're feeding. Drain about half of the liquid off of the beans, until the liquid that is running off is cloudy rather than clear.

I like to sautee a little onion and garlic in a little vegetable oil before I add the beans to the sauce pan. Once they are clear (but not necessarily brown), add the beans. Cook them until they are warmed through. Then smash them with a potato masher until they are not completely broken down (you want a few whole or partially whole beans for effect). Then add salsa to taste; I usually stir in 1/3 to 1/2 cup.

Keep the beans on a low simmer until you're ready to serve them. I usually stir in a bit of grated cheese and then top it with cheese in the serving bowl.

Greek Salad

This recipe is such a favorite that I'm shocked I've never posted it before. This was our Sunday afternoon lunch today. I don't remember how I discovered Greek salad, but it is one of the best things in the late summer tomato season (right up there with tomato sandwiches, tomato tarts, and bruschetta. It's dreadfully easy to make, can be modified at least three different ways, and almost everyone likes it. It's also pretty healthy. What more could you want?

I've listed the standard recipe here. Obviously, avocados are a great addition. A few sweet or red onion slices dress it up a little bit as well. I've eaten in in Greek restaurants with torn lettuce pieces. I prefer it on the simpler side, but one of the many beautiful things about this salad is that you can modify it any way you want.

Greek Salad
4-5 roma tomatoes, diced in chunks
2-3 cucumbers, peeled and diced into chunks
2-3 tablespoons feta cheese, crumbled
2-3 tablespoons of your favorite vinagrette salad dressing (today we used Bernstein's Cheese Fantastico; when we use that dressing I like to add a splash of balsamic vinegar. Newman's Own balsamic vinagrette is also delightful)
Salt and pepper to taste

Combine all ingredients and serve. You'll want to serve it in a bowl, as it gets quite juicy after a few minutes. That juice is especially delicious sopped up on a piece of crusty bread.

Coconut Chicken Curry

Today's post is a recipe I discovered on a favorite of the blogs I follow, My Kitchen Cafe. It's practical and yummy, all at the same time.

I love a good curry, but haven't been especially successful at making them at home. For some reason, the finished product never seems like it's good enough to justify the time invested. But this recipe is a glorious exception. It's relatively simple and exquisitely delicious. It's universally loved at our house. And I hope you love the odor as much as we do, because it will hang around the house for several days. We just look at it as one of the positive by-products of making the meal.

Mel, the author of My Kitchen Cafe, suggests taking the recipe to the simmer phase early in the day and then pouring it in the crockpot to finish on low for four to five hours. I think this is a lovely idea, but it would require thinking four or five hours ahead, which often does not happen when I'm in charge of the meal. We serve it over jasmine rice with any kind of Asian or vegetable sides that suit your fancy.

Coconut Chicken Curry
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder (we are especially fond of Penzey's sweet curry, which a thoughtful friend shared with us)
1 1/2 teaspoons paprika (substitute cayenne if you want it hotter; we don't)
1/2 onion, thinly sliced
2 cloves minced garlic
4 medium red potatoes, cut into chunks
1 14-ounce can coconut milk
1 14.5-ounce can diced tomatoes, Italian style
1 8-ounce can tomato sauce
3 tablespoons of sugar (no wonder it is good)

Season the chicken pieces with salt and pepper. Heat the oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for two minutes, until fragrant but not burned. Turn the heat up to medium and stir in the onions and garlic; cook 7-9 minutes or so until the onions are very clear. Add the chicken, tossing lightly to coat with the curry oil and cook for 7 to 10 minutes, or until the chicken is no longer pink and is cooked through or nearly cooked through (it will continue to simmer in the next step). Add potatoes, coconut milk, tomatoes, tomato sauce and sugar into the pan. Stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes. The sauce thickens slightly upon standing. Serve with jasmine or brown rice.