I love my crockpot. It's tiny and cost something like $4 on clearance at Walmart. My crockpot and I are best friends because I am a poor, busy college student. Cook dry beans overnight from 99 cents a pound, what? Anyways, I'm cooking some pinto beans right now as I go to bed and when I wake up...tasty breakfast awaits. I'll probably make huevos rancheros or something.
Last year, LittleGinger and I tried to start a new tradition after I bought a 5 pound bag of pintos: Pinto Bean Night. It was going to be a thing. Sadly, it never came into its own. However, we did come up with some inventive ways to use pintos.
That said, my favorite recipe is simple and easy: Towards the end of cooking, dice an onion and add to the crockpot with your pintos. When pintos and onion are tender and fragrant, add garlic powder and dump in equal amounts of vinegar and olive oil (maybe a quarter cup of each). Salt and pepper liberally. The pinto bean liquor tastes dreamy and is great with bread to soak it up. I used to eat this as a midnight study snack in a mug with some toast, and drink the broth. Yum.
So breakfast today: a warm mug of tender, tangy garlic pinto beans.
Showing posts with label fall. Show all posts
Showing posts with label fall. Show all posts
Sunday, November 15, 2009
Saturday, November 14, 2009
pumpkin fest!
Today we made awesome pumpkin chocolate chip scones and pumpkin olive oil bread with dried fruit, chocolate chips and pecans. After an adventure waiting for the city bus, we finally made it back to PapaSmurf's place with our ingredients.
Us and the scones. Photo courtesy of Ryan Jones.
The first recipe was adapted from recipegirl.com's Whole Wheat Olive Oil Pumpkin Bread. We made our version with 100% whole wheat flour, adding dried apricots, figs and cherries, chocolate chips and pecans. Ours made two loaves. The olive oil gives the bread a nice crumb, and a very crispy crust for how long we baked it.
The pumpkin chocolate scones were glazed with a powdered sugar and milk glaze flavored with pumpkin pie spices. They look like something suckers would pay $3.87 for at Starbucks...suckers.
Photos are forthcoming!
Pumpkin Chocolate Chip Scones
2 c flour (we used white whole wheat)
scant 1/2 c sugar
1 T baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
6 T butter
3 T milk
1 egg
1/2 c chocolate chips (optional but AWESOME)
Mix wet ingredients. In separate bowl, mix dry ingredients. Mix butter into dry mixture until it resembles coarse crumbs. Add wet ingredients to dry. Shape with hands into balls, flatten into discs, and cut disc into quarters or eights. Bake at 450 F for about 15 minutes or until golden.
Spicy Glaze
1 c plus 3 T powdered sugar
2 T milk
1 tsp pumpkin pie spice
Mix glaze ingredients until blended. Drizzle artfully onto cooled scones. Glaze will harden. Feed to monkey. Haven't you always wanted a monkey?
Whole Wheat Pumpkin Olive Oil Bread with Dried Fruit, Nuts and Chocolate Chips
1 1/2 c whole wheat flour
1/2 tsp salt
1 tsp baking soda
2 tsp pumpkin pie spice
1 c white sugar
1 c pumpkin puree
1/2 c olive oil
2 eggs
1/4 c water
1/2 c each dried chopped fruit, chocolate chips, chopped nuts
Mix all ingredients. Bake at 350 F for 45-50 minutes or until done in center in greased and floured loaf pans.
Both recipes can be easily veganized with egg replacement and vegan margarine instead of butter for the scones.
Us and the scones. Photo courtesy of Ryan Jones.
The first recipe was adapted from recipegirl.com's Whole Wheat Olive Oil Pumpkin Bread. We made our version with 100% whole wheat flour, adding dried apricots, figs and cherries, chocolate chips and pecans. Ours made two loaves. The olive oil gives the bread a nice crumb, and a very crispy crust for how long we baked it.
The pumpkin chocolate scones were glazed with a powdered sugar and milk glaze flavored with pumpkin pie spices. They look like something suckers would pay $3.87 for at Starbucks...suckers.
Photos are forthcoming!
Pumpkin Chocolate Chip Scones
2 c flour (we used white whole wheat)
scant 1/2 c sugar
1 T baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
6 T butter
3 T milk
1 egg
1/2 c chocolate chips (optional but AWESOME)
Mix wet ingredients. In separate bowl, mix dry ingredients. Mix butter into dry mixture until it resembles coarse crumbs. Add wet ingredients to dry. Shape with hands into balls, flatten into discs, and cut disc into quarters or eights. Bake at 450 F for about 15 minutes or until golden.
Spicy Glaze
1 c plus 3 T powdered sugar
2 T milk
1 tsp pumpkin pie spice
Mix glaze ingredients until blended. Drizzle artfully onto cooled scones. Glaze will harden. Feed to monkey. Haven't you always wanted a monkey?
Whole Wheat Pumpkin Olive Oil Bread with Dried Fruit, Nuts and Chocolate Chips
1 1/2 c whole wheat flour
1/2 tsp salt
1 tsp baking soda
2 tsp pumpkin pie spice
1 c white sugar
1 c pumpkin puree
1/2 c olive oil
2 eggs
1/4 c water
1/2 c each dried chopped fruit, chocolate chips, chopped nuts
Mix all ingredients. Bake at 350 F for 45-50 minutes or until done in center in greased and floured loaf pans.
Both recipes can be easily veganized with egg replacement and vegan margarine instead of butter for the scones.
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