Cowboy Caviar

I'm making this later this week but I'm packing my recipe right now.  This is an awesome chip dip or tortilla filling.

Combine the following:

• 1 can black-eyed peas
• 1 can black beans, rinsed and drained
• 2 cans corn
• 1 bunch green onions, chopped finely
• 1/2 bunch cilantro, chopped finely
• 2-3 large tomatoes, diced
• 4 ripe avocados, chopped
• 2 T red-wine vinegar (pour over avocados to keep fresh)
• S+P to taste

Cafe Rio!!

Mmmm, Cafe Rio from your own kitchen. . .

 (I happened to find these disposable cake pans really cheap and it was a great way to keep the tortillas warm while we finished getting everything else ready. It's not necessary, though.)

 

 And bonus, I realized that my camera has a "food" setting so you can actually see the yummy goodness jumping out at you, instead of just a blur of colors.

 
I really like the book and website, "I Dare You to Eat It" and it led me to another website that has recipes for Cafe Rio's best stuff. It looks like this family just experimented until they got the recipes right but the ones we tasted were as good as the real thing (and cheaper, too!) If you're looking for an inexpensive way to feed the masses, check out how Liesa prepared rice, beans, and pork in bulk quantities on I Dare You to Eat It.

I wouldn't try to make it all in one day unless you have some good helpers. We made the rice, beans, chicken (our own kind), and cooked our own (store-bought) tortillas. (The website has a tortilla recipe too.)

Throw in a just-add-water version of horchata and your friends might start asking you to open a restaurant!

As the Mexicans say, it was so good I wanted to lick my fingers!

Canellini Bean Sauce

This one's really good to serve over cheese tortellini but since it's kind of pricey we just do it over whole wheat pasta. My next-door neighbor who's Kenyan taught me to make this and basically everything she cooks is amazing. And healthy. You herbivores out there, this one's for you.

Ingredients:

• 1 15-oz. can canellini beans, rinsed and drained
• 3/4 c. milk
• 5 oz. fresh parmesan cheese
• 1/2 each red and green bell peppers
• 1 T. oregano
• 1/8 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground nutmeg
• 1/8 tsp. cayenne

Place beans and milk in food processor or blender. Cover and blend until smooth. Transfer to a large skillet. Stir in parmesan cheese, bell peppers (add last if you want them more crunchy. Can also add a serrano pepper if you like it spicy), oregano, S+P, nutmeg and cayenne. Stir over low heat until heated through.

Serve over pasta.

The magical fruit

Joey asked for my recipe for beans & rice. Sorry there's no picture, but at least you get the recipe. Here's the link.

I use any kinds of beans. I also make it in my crock pot. It's about 1 lb. of beans; 6 cups water; 8 hours on low. You should make it when you're home the 1st time to get the hang of your cooker because I've tried it in other people's and it needed less water.

To the Vegetarians among us. You can just leave out the sausage. But I would like to know if you know of a replacement flavor, because it's just not as good.