Thoughts from Eric

Below is a repost that Eric Chapman posted on his blog Friday and graciously agreed to have let us repost.

The Final Days

Woke up this morning realizing that there were only three full days left till I enter Rice & Beans month. (Check out the link above) Yes, I Eric Chapman will spend the month of March eating Rice & Beans and trying to stay away from the Dr. Pepper. You ask...why? Well I have 29 good reasons. There are 29 children at Amazing Grace Children's Home who eat rice & beans each and everyday. Oh they have vegetables, what they can grow. Meat is available but expensive. They make due with what they can afford. The awesome thing is, they don't complain. They know that what little they have is more than most have. I admire them and they humble me.

The neat thing about this March is that the money we save on groceries will go to help our missions in East Africa. Every penny we save is more for our brothers and sisters in East Africa.

So, what am I giving up? HA! Dr. Pepper, candy, chips, cookies, meat, chicken.....AAAAARRRGHHHH!!! LOL! If I don't lose weight then there is something wrong with me.

I ask for prayers that I don't go insane during the month of March (ohhh the temptations of foooood). I ask for prayers that we raise huge amounts of money for our missions in East Africa. Finally, prayers for the children of Amazing Grace, St. Batholomew's, Nambia House, and Grace and Healing Ministries.

Cajun Skillet Beans

Moosewood Restaurant Cooks at Home

1 medium onion, chopped

3 garlic cloves, minced or pressed

2 tablespoons vegetable oil

3 celery stalks (about 1 cup chopped)

2 green or red bell peppers (about 1 ½ cups chopped)

1 teaspoon chopped fresh thyme (1/2 teaspoon dried)

1 tablespoon chopped fresh basil (1 teaspoon dried)

1 teaspoon chopped fresh oregano (½ teaspoon dried)

¼ teaspoon ground black pepper (or more to taste)

Pinch each of cayenne and salt

2 cups chopped fresh or canned tomatoes (14 ½-ounce can)

1 tablespoon honey or molasses

1 tablespoon Dijon mustard

4 cups cooked black-eyed peas or butter beans (two 10-ounce frozen packages or two 16-ounce cans, drained)

Chopped scallions (optional)

Grated cheddar cheese (optional)

In a heavy saucepan or skillet, sauté the onions and garlic in the oil on medium heat. Chop the celery and bell peppers, and add them to the pan. Continue to sauté for about 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, and salt. Cover and cook for 5 minutes or until the onions are golden, stirring once or twice. Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10 minutes, but frozen beans need to simmer for 15-20 minutes.

Top with scallions or grated cheese if you like, and serve.

Serves 6

Caribbean Red Beans and Rice

Healthy kidney beans are simmered and spiced with garlic, nutmeg and cinnamon for a healthy vegan Caribbean red beans and rice meal.

http://vegetarian.about.com/od/ricedishes/r/carribeanbeans.htm

• 1 onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 1/2 t nutmeg
• 1/2 t cinnamon
• 1/2 t cloves
• 1 14 oz can tomatoes
• 1 12 oz can kidney beans, including liquid
• 1 1/2 cups rice
• 1 1/2 cups water
• salt and pepper to taste

Saute onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes. Add spices and cook for just one more minute.

Add the beans and the tomatoes, including the liquid from each. Allow this to cook for a few more minutes, then add the rice and water.

Cover and cook for about 30-35 minutes, or until rice is done and most of the liquid has been absorbed. Add salt and pepper to taste.

Everyday Yellow Dal

smittenkitchen.com

1 cup yellow split peas, soaked in cold water for 1 hour
1 large tomato (about 8 ounces), cut into 8 wedges
1/4 cup canola oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped (about 1 ½ cups)
5 large garlic cloves, thinly sliced
1 teaspoon coriander seeds, finely ground
3/4 teaspoon ground turmeric
¼ teaspoon cayenne, or more to taste
¼ cup minced cilantro leaves or flat-leaf parsley
1 tablespoon unsalted butter
1 teaspoon salt

Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.

Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.

Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.

Rice and Beans Video!

Casey finished the video!

Rice Cereal

from Cherish -- posted on Facebook.

I love rice cereal (no, not rice crispies!)
Here's a simple recipe:

1 cup. rice (brown or white)
2/3 c. milk or soy milk... See More
2 tsp. honey, syrup or sugar
dash of cinnamon

Place everything iin a small pan. Heat thoroughly, stirring occasionally over medium- low heat (do not boil)
OR
heat everything in a glass bowl until almost boiling in the microwave.

Honolulu Skillet Beans

Honolulu Skillet Beans

Moosewood Restaurant Cooks at Home

1 large onion, finely chopped (about 1 ½ cups)

2 teaspoons vegetable oil

4 cups cooked small firm beans, such as pink, red or white beans (two 16-ounce cans)

2 tablespoons hoisin sauce

2 teaspoons prepared yellow mustard

2 tablespoons catsup or tomato paste

1 tablespoon soy sauce

1 teaspoon dark sesame oil

1 teaspoon ground cumin

Grated peel of 1 orange (about 1 tablespoon)

¾ cup fresh or canned crushed pineapple (optional)

In a skillet or saucepan, sauté the onions in the oil until soft and beginning to brown, about 10 minutes. While the onions cook, drain the beans in a colander and rinse them under running water. In a small bowl, stir together the hoisin sauce, mustard, catsup, soy sauce, sesame oil, cumin, orange peel, and optional pineapple. When the onions are soft, add the beans and the sauce. Stir gently to distribute the sauce. Bring to a gentle simmer on low heat.

Remove the beans from the heat and serve right away, or set them aside to reheat later.

Serves 4

Life Lessons from Legumes

Life lessons from legumes

Dan and Erin Holcomb practice a week of Rice & Beans

It's been exciting to see the momentum gaining during the past couple months! My wife and I tried out a test week of rice and beans in December. We learned some pretty valuable lessons about life during the week and are eager to experience the full month of the meals.

The first thing we were aware of was how simple meals can be extremely satisfying. In the United States we are influenced by a barrage of consumerism in our lives that tells us that we should be unsatisfied and keep "upgrading." The apostle Paul writes that "godliness with contentment is great gain," and that "if we have food and clothing, we will be content with that." The meals were nutritious and weren't full of processed ingredients, so our bodies felt healthy through the week.

We also sensed a oneness with our vulnerable brothers and sisters through the week. Each bite meant a connection and a choice to sacrifice for those in need. During the day when I would get hungry and think about my next meal, I'd think about the kids in East Africa. When John the Baptizer was announcing the Kingdom of God, he told the crowd, "The man with two tunics should share with him who has none, and the one who has food should do the same." It felt good to use the extra food money we saved in order to share with others.

Finally, we found that eating simple meals left us with significantly less garbage at the end of the week. We bought bulk beans and rice and cooked with fresh vegetables, so our trash cans were a quarter-full and our recycle box was nearly empty! As a steward of God's creation it was refreshing to be less wasteful for the week.

From Rice & Beans Month Blog

You can check out a video of our week on this YouTube page

Mexican Rice and Beans

Mmm. I made this for my family's 'Valentine's dinner' this weekend. I also picked up a bag of shredded cheese to go on top, but we didn't even end up using it- it was great without. We have slowly been trying out some new rice and bean recipes to add to our repertoire before next month - there are a lot of delicious recipes out there and I'm sure we will continue eating them beyond March.

3/4 cup white rice [I used brown]

T vegetable oil

T salt [I'd use a bit less...maybe 1/3-1/2]

T garlic powder [I used 2 cloves, minced instead]

One medium tomato

One can of vegetable broth

Half of one medium size onion

Heat vegetable oil in cooking pan over hi/med heat. Once hot, pour in the rice and brown it evenly. Put the sliced tomato, sliced onion, tablespoon of salt, and tablespoon of garlic into a blender and blend at medium speed for a couple of minutes.

Once the rice is browned evenly, pour in the tomato sauce and stir it unit all the rice is immersed. Once ready, pour in the can of vegetable broth and then fill the can 1/2 full of water and pour it into the pan as well.

Important: Do not stir the vegetable broth or water into the pan. Bring it to a boil and reduce the heat to low and cover it. Keep an eye on it, but do not stir. Once all the liquid is gone, turn off the heat and let it stand covered for at least ten minutes before serving.

Borracho Beans

Cooked pinto beans

1 large tomato [I used 1 can of diced tomatoes]

1 medium sweet onion

3 Serrano peppers (I used 2, depending on how hot you want it, use up to 6)

1 stalk of cilantro (I forgot this and it was still delicious)

Chop up the onion, tomato, and chilies into small pieces and add all three into the already cooked pinto beans and raise the temperature on the burner to medium heat and allow to boil for about 45 minutes, stirring often.

Afterwards lower the heat to a low setting (simmer) and add the chopped up cilantro. After about 15 minutes, it is ready to serve.

Recipes courtesy of Richard Tamez via veganmexicanfood.com

Breakfast Rice

Thanks Carol Copeland for sharing this on the Facebook page!

my mom cooked this for me when I was little back in the 50's. Two cups milk, one cup rice, bring to a boil very slowly and cook until done. THEN put lots of BUTTER, CINNAMON AND SUGAR!!!!!

Rice and Beans for a Mzungu in Tanzania

By Leisha Adams

(Leisha is on staff with Lahash and currently lives and works in Tanzania)

Measure beans into a wide, flat basket. Remove debris, then wash thoroughly. Place in a large pot and fill to the brim with water. Fill the charcoal burner and use small kindling to build a fire among the coals. Bring water to a boil and cook until beans are soft. Drain and reserve remaining water. Chop onions, carrots, and green peppers, and grate tomatoes. Fry onions in oil with the grated tomatoes, diced carrots and peppers. Cook until soft, then add the beans and cook for approximately ten minutes. Add salt and the reserved “bean water.” Cook several minutes more, until water thickens into a kind of “soup.”

Place rice in a wide basket and remove small rocks, twigs, and bad grains. Wash thoroughly, then place in a pot with water and a little oil. Fill the cooker with kerosene and light each of the eight kerosene-soaked wicks. Cook the rice, stirring occasionally until the grains start to absorb water, then cover and cook until all water is absorbed.

Move the beans and rice into serving dishes and carry to the table, where the cook is expected to pray a blessing on the food. Load plates with a heaping serving of rice and serve the beans and vegetables over the rice.

If your appetite for the traditional wali na maharage is somewhat abated, a generous splash of Tabasco or local pili pili spice will give you a little different flavor and renew your enthusiasm for the national food of Tanzania.

White Beans in Tomato Sauce

White Beans in Tomato Sauce

From Food & Wine

This lush, stewlike dish is typically made with zolfini beans, a pale yellow Tuscan legume that can be challenging to find in the U.S.; firm, creamy cannellini beans are an excellent substitute.

Serves: 6

Total Time: 2 hr
Cook Time: 30 min

Ingredients
2 cup(s) dried zolfini or cannellini beans, picked over and rinsed
1 sprig(s) sage, plus 1/2 teaspoon, chopped
2 clove(s) garlic, 1 minced
1 small bay leaf
1/4 cup(s) plus 2 tablespoons extra-virgin olive oil
Salt
1 cup(s) canned tomato sauce
Freshly ground pepper

Directions
Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf, and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic, and bay leaf.
Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer.
Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.

Bean and Rice Breakfast Bowls

From "The Whole Life Nutrition Kitchen" - http://www.nourishingmeals.com/2009/03/bean-and-rice-breakfast-bowls.html

Beans and rice. (With a Spicy Avocado Sauce recipe.)

The idea isn't a new one. Cultures all over the world consume these two staple foods for most meals of the day.

Here in the United States these foods go almost unknown in most households. So now, I invite you to try them out for breakfast. Notice how you feel for the remainder of the day. I am not really all that hungry during for the remainder of the day when I start out with this meal.

Bean and Rice Breakfast Bowls with a Spicy Avocado Sauce

The avocado sauce is what makes this breakfast so yummy. It is super fast to prepare. It only requires you to toss everything into a blender and blend. Chop up a few green onions for a garnish and you are good to go!

cooked beans (try pink, pinto, adzuki, or black)

cooked Sticky Brown Rice

chopped fresh arugula, Napa cabbage, or romaine lettuce

chopped green onions

Add all ingredients to a bowl and top with the avocado sauce below.

Spicy Avocado Sauce

2 medium, ripe avocados

1 to 2 jalapeno peppers, seeded

large handful of fresh cilantro

juice of 1 small lime

1/4 cup water (or more for a thinner sauce)

1/4 to 1/2 teaspoon sea salt

Place all ingredients in a blender and blend until smooth and creamy. Add more water for a thinner sauce. Taste and add more salt if necessary. Store extra sauce in a small glass container with a squeeze of lime over the top to prevent browning.

Squash, Chickpea, and Red Lentil Stew

Squash, Chickpea, and Red Lentil Stew

From EatingWell.com
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Serves: 8
Total Time: 8 hr

Ingredients
3/4 cup(s) dried chickpeas
2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup(s) red lentils
4 cup(s) vegetable broth
2 tablespoon(s) tomato paste
1 tablespoon(s) minced peeled fresh ginger
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) salt
1/4 teaspoon(s) saffron
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) lime juice
1/2 cup(s) chopped roasted unsalted peanuts
1/4 cup(s) packed fresh cilantro leaves, chopped

Directions
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash
From Good Housekeeping
Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty, slow-cooker lentil stew.


Serves: 8
Total Time: 8 hr

Ingredients
3 large stalks celery, cut into 1/4-inch thick slices
1 large (12-ounce) onion, chopped
1 large (2 1/2-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
1 bag(s) (1 pound) brown lentils
4 cup(s) water
1 can(s) (14 to 14 1/2 ounces) vegetable broth
1/2 teaspoon(s) dried rosemary
Salt and pepper
1 ounce(s) Parmesan or Romano cheese, shaved with vegetable peeler
1/4 cup(s) loosely packed fresh parsley leaves, chopped

Directions
In 4 1/2- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes about 11 1/2 cups.

Slow-Cooker Black Bean-Mushroom Chili

Slow-Cooker Black Bean-Mushroom Chili

From EatingWell.com
Black beans, earthy mushrooms, and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.

Yields: Makes 10 servings, generous 1 cup each
Total Time: 6 hr 15 min
Prep Time: 25 min

Ingredients
1 pound(s) (2 1/2 cups) dried black beans, rinsed
1 tablespoon(s) extra-virgin olive oil
1/4 cup(s) mustard seeds
2 tablespoon(s) chili powder
1 1/2 teaspoon(s) cumin seeds or ground cumin
1/2 teaspoon(s) cardamom seeds or ground cardamom
2 medium onions, coarsely chopped
1 pound(s) mushrooms, sliced
8 ounce(s) tomatillos (see Tips & Techniques), husked, rinsed and coarsely chopped
1/4 cup(s) water
5 1/2 cup(s) mushroom broth or vegetable broth
1 can(s) (6 ounce) tomato paste
1 tablespoon(s) minced canned chipotle peppers in adobo sauce (see Tips & Techniques)
1 1/4 cup(s) grated Monterey Jack or pepper Jack cheese
1/2 cup(s) reduced-fat sour cream
1/2 cup(s) chopped fresh cilantro
2 limes, cut into wedges

Directions
Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.
Combine oil, mustard seeds, chili powder, cumin, and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos, and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste, and chipotles; mix well.
Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
Garnish each serving with cheese, a dollop of sour cream, and a sprinkling of cilantro. Serve with lime wedges. Stovetop variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours. Carb Servings: 2 starch, 2 1/2 vegetable, 1 medium-fat protein, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Fiber (52% daily value), Folate (47% dv), Iron (22% dv), Potassium (21% dv).

Tips & Techniques
Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.

Rice Facts

Off a Rice Dream carton, courtesy of Beth.

Questions:
1. The average Burmese eats 500 pounds of rice a year. How about the average American?
2. What country calls rice grains "little buddhas" to encourage children to eat rice?
3. Who is the largest exporter of rice in the world?

Answers:
1. 25 pounds
2. Japan
3. Thailand

Give us this day our daily bread

Give us this day our daily bread. I've never prayed this prayer and wondered if God was going to provide me with enough to eat today. I doubt any of us have. But across East Africa that prayer often reflects a very real need. While spending time at Amazing Grace Children's Home in Uganda, I heard a very similar prayer offered up by one of the kids. As she prayed in the passionate style that I have only experienced in East Africa, she reminded God of their sparse and simple meals and asked Him to provide them with a balanced diet. Coming from a culture of stocked pantries and rich desserts, the raw reality of her prayer struck a deep chord. That is why I'm excited that this coming March, we all have the chance to respond in a meaningful way to help answer the prayers of these kids. Lahash is inviting everyone (me, you, your family, your friends...) to join us in eating Rice and Beans for a whole month. Our goal with this event is to Simplify our diets and stand in Solidarity with our brothers and sisters, in order to Share more of our resources. At the end of the month, the money that you saved by eating this inexpensive, nutritious diet will be given to the kids living in our East African partnerships to improve their diets!

This is a big challenge to consider, and it is easy to say, "Great idea! You go for it, but I could never do that! I mean seriously... rice and beans? a whole month?" But if we are honest with ourselves, we could do it, we're really just saying we wouldn't do it. For every person, the way you take on this challenge will look a little different. In our family, I'm planning to eat rice and beans for 3 meals every day. Abbe (my wife and a nursing mother), and Asher (my sometimes picky two-year-old son) will eat it for dinner most nights, but not breakfast and lunch. I'm sure Lucy (my new-born daughter) would do it, but she's not eating solid food yet. So we really want to encourage you to join us for the month in whatever way you can. Please don't miss out by saying, "Well, I just couldn't do that." Invite a friend to join you, share recipes, eat rice and beans, and tell us your story! For more information, videos and recipes, go to www.EatRiceAndBeans.com

- Casey Schilperoort

Portland, OR