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