A Small History Lesson

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Back in middle school, we would have fiestas for our Spanish class and we’d each have to bring in a spanish dish.  We use to have theses fiestas quite often because our teacher didn’t have to teach those days and we could pretty much do anything while she spent her time at the computer.  We didn’t bring food each time as often as we had them but I fell in love with a dish I had made once for one of the fiestas and I’ve been making it ever since.  

It has some significance in history, as the dish is called Los Moros y Cristianos meaning The Moors and the Christians.  The black beans in this dish represent the dark-skinned Moors and the white rice represents the light-skinned Christians.  The dish symbolizes the Reconquista which lasted over 800 years in which the Christians overtook the Iberian Peninsula from the Moors.  

This dish can be used as a side dish or main course and takes minimal effort.  You can use fresh black beans if you wish but I’ve always used canned.  

Pic taken from my phone, while i was chowing down on some lunch while waiting for the bus

Los Morros y Cristianos (from here

1 cup chopped onion 

1 cup chopped green bell pepper 

2 teaspoons chopped garlic 

1-1/2 teaspoons ground cumin 

1 teaspoon dried thyme leaves 

1/2 teaspoon crushed red pepper 

1 bay leaf 

1 Tablespoon olive oil 

1 cup rice 

1 can (14-1/2 ounces) diced tomatoes with green chilies 

1 can (15 ounces) black beans or 1-1/2 cups cooked dry-packaged black beans rinsed, drained 

2 cups water 

1 Tablespoon apple cider vinegar 

1/2 to 1 teaspoon salt 

1/2 teaspoon black pepper 

In a 4 qt pot, heat the olive oil on medium heat.  Add in the onions and bell peppers and sauté for about 5 min.  Mix in the garlic, thyme, red pepper, cumin, and bay leaf.  Cook for about another 2 min and add in remaining ingredients, water, rice, beans, tomatoes, salt, pepper, and vinegar.  After it comes to a boil, reduce to a simmer and cover with a lid until the rice is cooked and tender, about 20 min.  

Wait 5 min to cool and the dish is ready to serve.  

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The other night I had a after-dinner craving for something…something that wasn’t tooo unhealthy.  I had bought a slice of brie from Whole Foods a few days ago since I wanted to try out a recipe from Antonio’s blog.  He used a whole wheel of brie but I just wanted to try the recipe out before buying so much brie.  

 

Baked Brie (from Antonio) a wheel of brie (I used a sliced)

 3-4 cloves of garlic (I used only one)

 honey

 baguette (I used WF water crackers)

 Preheat oven to 375 F.  Place brie in a ramakin.  On a cutting board, mince your garlic and smash with the side of your knife to make the garlic into a smooth paste.  Add a little salt to help.  Spread the garlic paste over the top of the brie.  Take your honey and pour it over the garlic and brie liberally.  Place in oven and bake for 15-20 min.  Let it cool for about 5 min and spread on top of a baguette slices or crackers. 

 

My brie melted & fell over
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