"Good Cookin" Ezine Has Arrived!
Funny Food Quote
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands -- and then eat just one of the pieces." ~Judith Viorst
First off I want to thank you for subscribing to my "Good Cooking" newsletter. I want to provide you with information that you want in this newsletter.
So here is what I'd like you to do. I need you to tell me what you would like to see in this ezine. Do you want recipes? What kind, healthy, low fat, Mexican, Italian, or a mixture? Do you want to see cooking tips? Health Tips? The latest in food news? Cook book recommendations.
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So Let's get started with this issue.
In This Issue
Funny Food Quote
Tip Of The Month
This Months Recipes
New YouTube Videos
Did You Know?
Tip Of The Month:
Here is a great way to clean your kitchen sink drain and get rid of any odors. All without the use of those caustic drain cleaners.
Here's what I do. Pour a small amount of baking soda (about 1/3 cup) down your disposal and other drains. Then pour enough white vinegar to wash all the baking soda down the drain. When you stop hearing the bubbling sound, rinse the drains with hot water.
The vinegar will create a bubbling reaction with the baking soda and clean out any debris as well as eliminate those odors. No poisons needed! Try it out and see what you think.
If you are enjoying the newsletter drop me a line and let me know. Also let me know if you have any comments or suggestions here.
This Month's Recipes
Brown Rice, With Portabella Mushrooms and Green Beans
Grilled Corn Salsa
Brown Rice With Mushrooms
and Green Beans
I love this recipe. I just sort of created this and it turned out delicious.
- 1 1/4 lbs. fresh green beans, cleaned and trimmed
- 1 large portabella mushroom, rinsed and minced (hey that rhymes!)
- 1/2 large yellow onion, minced
- 1/2 cup sliced almonds
- 1 cup brown rice
- 3 Tbsp. coconut oil
- salt to taste
Cook the rice according to package directions and keep warm. Wash and trim and remove stems from the green beans. Place in a steamer and steam until fork tender and set aside.
Add the coconut oil to a frying pan over medium heat. Toss in the mushrooms and onion and stir to coat. Cook and stir for 15 to 20 minutes. You want the onions and mushrooms to brown a little and cook down.
This is where the flavor really comes in. Once the green beans are done, add them to the onion mixture and toss to coat.
Next add the rice, almonds and salt to taste. Stir everything to combine and then taste it. Does it need more salt? Add some if it does.
The almonds give this dish a nice little crunch. I love this dish. Hope you do too!
If you are in need of any food products, or cooking tools, I invite you to check out my online store where you can find some of the food and tools that I use and recommend in my recipes and videos. I even have a gluten free section for those special needs.
Grilled Corn Salsa
This is a delicious grilled corn salsa that goes great with fish, chicken, fajitas or just by itself with chips.
- 3 ears of corn
- 2 medium tomatoes, chopped into pieces a little bigger than the corn kernels,
- 1 poblamo pepper, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 1/3 cup red onion, diced
- 1 can (15 oz.) black beans, drained and rinsed
- 1/2 lime, juiced, about 2 Tbsp.
- 2 avocados, cubed
- salt and pepper to taste
- tortilla chips for tasting. Cuz you know you will!
Preheat your BBQ to 350 to 400 degrees F. Husk and clean the ears of corn and then brush them with olive oil. Sprinkle with a little salt and pepper.
Grill the corn with the lid closed, for 10 to 15 minutes, turning the corn every 3 to 5 minutes. See if you can get those grill marks on the corn, that's where the flavor comes in.
Remove from the grill and let cool until you can handle it.
Hold the corn upright in a large bowl or on a cutting board and cut the kernels off using a large knife and cutting down.
Add the kernels to a bowl and add the tomatoes, pepper, onion, cilantro, beans, and lime juice. Stir gently. Cover and chill until ready to serve.
Let the salsa sit at room temperature for 20 minutes before serving. Then just before serving add the cubed avocado and toss.
If you want to use frozen corn instead of fresh you can. Just defrost the corn and drain any water that accumulates. Just spray a large frying pan with cooking spray and heat over medium high heat. Add the corn and cook until browned, stirring frequently.
Make this from scratch and know what ingredients are in it!
- 4 cups Navy beans
- 1/2 lb. bacon
- 1 large or 2 med. yellow onion, diced
- 1/4 cup and 2 Tbs. molasses
- 1 tablespoon and 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp. dry mustard
- 1 cup ketchup
- 2 Tbsp. Worcestershire sauce
- 1/2 cup brown sugar
Do a quick soak for the beans. First rinse and sort through the beans in a large pot. Add about 12 to 14 cups of water (or enough to cover the beans) and bring to a rapid boil for 2 minutes. Cover and remove from heat.
Let the beans stand for one hour and then drain the water.
Preheat the oven to 325 degrees F. (165 degrees C).
Pour the beans into a 2 quart or larger bean pot or casserole dish, layering them with the bacon and onion.
Place the molasses, salt pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar in a sauce pan and bring the mixture to a boil and pour over the beans. Add water to cover the beans.
Cover with a lid or aluminum foil and bake for 3 to 4 hours until the beans are tender.
Check the beans occasionally and add more water if necessary to prevent the beans from getting too dry.
New YouTube Videos
Every month I create new cooking videos on my YouTube channel to help people learn how to make different recipes. These are not always found on my website so I want to give you a heads up to let you know about them.
Here Are Some Of My New Videos
Southwest Shrimp Tacos With Citrus Sour Cream Sauce An easy bbq recipe.
Authentic Carne Asada Street Tacos This recipe was sent in by one of my readers.
Homemade Apple Sauce Easy and delicious!
Subscribe To My Videos So You Never Miss One
This means you can buy these in their conventional form without having to worry too much about pesticides. Just give them a good rinse.
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I post some health recipes on there and we play the "Mystery Food Photo"game once a week. Check it out!