20 Minute Paella

I haven't had paella since I was about eight years old. My dad's mother is from Spain and it was a common meal when I dined at her home. I'd been craving it for a while, but when Tybrus and I made the holy pilgrimage to our favorite Asian market and found saffron for wickedly cheap, I decided making it was essential. I used couscous because I was impatient.

20 Minute Paella

1 yellow onion, diced
4 cloves garlic, minced
1 bell pepper, diced
2 tomatoes, diced
2 tsp turmeric (or saffron if ya' got it)
2 tsp paprika
1 cup peas
1 cup couscous
1 cup vegetable broth
1 15 oz can artichoke hearts
1 tbsp lemon juice
salt and pepper to taste

In a large saucepan on medium heat, saute the onion and garlic until onions become translucent. Add bell pepper and saute for another 5 minutes. Add spices, tomatoes, peas, couscous, and broth and reduce heat to low. Before covering arrange artichoke hearts in a visually pleasing way. Let paella cook for 5 minutes and drizzle with lemon juice.

Bean Burritos with Spanish Rice

Hai frandz. Long time no post. I haven't been doing a lot of cooking lately mainly due to the fact that I have been in the process of moving/settling into a new apartment. On with the fewdz.

I developed a love/hate relationship with these burritos. I loved them because they were forking delicious and simple to make. I hated them because I stuffed my face so hard that it made drinking later that night miserable and damn near impossible. :(

These burritos were completely improvised which means the measurements aren't exact, but rough estimates. I initially intended on making black bean burritos, but after realizing I had failed to buy a can of black beans during my most recent Kroger excursion, I resorted to that pound of pintos I had sitting in the back of my cabinet. Still. So. Good.

Bean Burritos with Spanish Rice

Ingredients:
1 lb pinto beans
6 cups water (for hydrating beans)
1 green bell pepper
2 cloves garlic
1-2 tbs paprika, cayenne, ground cumin
tortillas of your choosing
salt, pepper, and cilantro to taste

If you are planning on making these burritos, I recommend preparing beans the night before. In a medium saucepan, boil the water and add the beans. Let boil uncovered for about 30 minutes. Add garlic and spices. Reduce heat and cover. Let beans cook for another hour. I prefer to let them sit over night in the refrigerator so they build up the right consistency. After they have sat, add the bell pepper. What you do next with them is entirely your choosing. You can either mash them with a potato masher for refried beans or you can add about another 1/2 cup water and reheat them on the stove top.

For the rice:

Ingredients:
2 cups basmati rice
1 6 oz. can of tomato paste
1 tsp turmeric, or a thread of saffron if you're fancy like that
1/2 tsp cayenne
1 tsp paprika
1/2 tsp cumin, plus more for the rice
black pepper to taste

Prepare basmati rice as directed on packaging, (usually 4 cups of water to 2 cups of rice with 1-2 tbs of Earth Balance, plus 1 tsp cumin.) After you uncover the rice when it is nice and fluffy, turn of heat but leave saucepan on burner. Add spices first because the tomato paste makes it more difficult to work with and incorporate the spices well. Enjoy!