Brown Rice-Wild Rice Pilaf in Rice Cooker

1/2 cup brown rice
1/2 cup wild rice
3 cups water
1 vegetable or chicken bullion

Add 2 or more of these ingredients:
Celery, finely chopped
Carrots, finely chopped
Onion, finely chopped
Red Pepper, finely chopped
Raisins
Walnuts

Spices:
Dash of thyme and oregano

Heirloom 10-Bean Soup

Heirloom 10-Bean Soup

1 cup mixed dried beans
1 onion, chopped
4 cups of water
1 vegetable bouillon
1 tsp thyme
2 carrots chopped
olive oil
8 oz. can diced tomatoes, undrained or a fresh tomato

Combine all ingredients and stir well to combine. Cover crockpot and cook on HIGH setting for 4 hours or until beans are tender.

2011 Thanksgiving

Ref: http://www.nytimes.com/interactive/2011/11/19/opinion/sunday/20111120_Op-Art.html

Slow Cooker Pears

Ingredients
1 1/2 cups pineapple juice
2 tablespoons grated ginger
2 tablespoons unsalted butter, cut into small pieces
6 Bosc pears, peeled with stems intact

Directions
In the bowl of the slow cooker, combine the juice, ginger, and butter.
Add the pears and gently toss to coat. Arrange the pears stem up.
Set the slow cooker to high and cook, covered, until the pears are tender and easily pierced with the tip of a knife, about 1 to 2 hours.

I have several variations of how to serve these pears:
1. Warm with Grand Marnier
2. Cold with Vanilla Yogurt drizzled with date syrup and garnished with almonds or walnuts

Recalling Chicago

Chorizos and Mussels Fra Diavolo on Pasta

The most memorable part of our trips are our culinary adventures. While I expected having steaks in Chicago, my most memorable meal was one of Chorizos and Mussels together on a bed of pasta in a fiery tomato sauce.

This is a recipe I built from memory. I added the spinach for health and practical reasons. That's another blog entry. Building recipes from my memory reminds me of one of the greatest cooks in my life - my Tita Ching. This is for you, Tita! My source of inspiration and one of the many role models I have.

Ingredients:
Mussels
3 freshly made hot chorizos
Bunch of spinach
3 garlic cloves
Ginger
Olive oil
Onion
Fra Diavolo sauce

Directions:
1. Saute the chorizos in olive oil and onion.
2. Steam the mussels in a ginger - garlic broth. Take the mussels out. Do not discard broth.
3. Steam the spinach in the same broth. When ready, drain the broth but leave the ginger and garlic with the spinach.
4. Combine all elements in a Fra Diavolo sauce.
3. Serve over linguine.

No need to add parmesan cheese. It will become a distraction!

Back in Time: Health and Happiness

As I approach a milestone in my life, I realize there are really 2 key things I am grateful for: Health and Happiness. The picture above shows a representation of Health and Happiness. My Organic 7-Bean and Barley Soup and my Toys. The recipe for the soup is below. And no, you can't have my toys. Don't even think about it.

Organic 7-Bean and Barley Soup

I came across the Bean Soup Mix in the Bulk Foods Section of Whole Foods. It is so good to have this specially when your life is "on the go" most times. I modified the recipe to suit what I have in the kitchen and the time because, well, I have no time!

Ingredients
1 cup dried multibean and pearl barley mix
4 cups water
1 (14-ounce) can whole tomatoes, with juice
3 cloves garlic, smashed
2 medium carrots, chopped
1/2 medium onion, chopped
1 bay leaf
1 1/2 tablespoons salt, oregano, thyme and provence herbs for seasoning
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, optional
1 T olive oil

Directions
Let beans soften by soaking overnight.
Put beans, water, tomatoes and their juices, garlic, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, etc., and porcini mushrooms (if using) in a slow cooker; cover and cook on HIGH until the beans are quite tender and the soup is thick, about 4 hours.
Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.
Ladle the soup into warmed bowls and drizzle with parmesan cheese.

Ref: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-bean-and-barley-soup-recipe/index.html