Cuban Black Beans and Rice

Ingredients:
1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
I cup water
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro


Directions:
1.Cook the rice according to the package directions.
2.Meanwhile, heat the oil in a saucepan over medium-high heat.
3.Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. 
4.Stir in the cumin and cook for 1 minute.
5.Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
6.Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro. 

Pumpkin Buttermilk Bundt Cake with Brown Butter Icing

From The Baker Chick Website

ingredients

For Cake:

·        2¼ cups all-purpose flour

·        2 teaspoons baking powder

·        1 teaspoon baking soda

·        2½ teaspoons cinnamon

·        ½ teaspoon nutmeg

·        ¼ teaspoon ginger

·        ¼ teaspoon cloves

·        ½ teaspoon salt

·        1¼ cups canned solid-pack pumpkin

·        ¾ cup well-shaken buttermilk

·        1 teaspoon vanilla

·        1½ sticks (3/4 cup) unsalted butter, softened

·        ¾ cup granulated sugar

·        ½ cup dark brown sugar (light would be fine too)

·        3 large eggs

Icing:

·        1 stick of butter, browned

·        2 cups of powdered sugar, sifted

·        2 teaspoons vanilla extract

·        2-4 tablespoons milk

instructions

1.      Preheat oven to 350F. Spray or generously butter a 10 inch bundt cake pan and dust with flour, set aside.

2.      In a medium-sized bowl, whisk together the flour, spices, baking soda, baking powder and salt.

3.      In another bowl, whisk together the pumpkin, buttermilk and vanilla.

4.      In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs one at a time until well combined.

5.      Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Don't overmix.

6.      Spoon batter into prepared pan and smooth top with the back of a spoon. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Invert and cool for at least 30 minutes on a wire rack before icing.

For the icing:

1.      Pour the browned butter into a bowl and whisk in the 2 cups sifted powdered sugar and vanilla, stirring until smooth. Add the milk, a tablespoon at a time until the desired consistency is achieved.

2.      Drizzle over the cake and serve warm, at room temperature or even cold from the fridge. (This cake tastes even better on days 2 and 3!)

Yield: 1 10 inch bundt cake

I baked in mini flute pans and it worked great.  Baked for 20 Minutes. 

Raspberry Layered Jello

Grandma Bradley Favorite

2 packages (regular size) Raspberry Jello
1 1/2 cups boiling water
2 packages thawed frozen raspberries (in a small box)
2 cups crushed pineapple
2 mashed bananas
1 cup sour cream


Dissolve jello, add raspberries and pineapple (drained into a strainer, stir around, you want it dry) fold in mashed bananas.   Put 1/2 mixture into 8x10 pan and set until firm.   Spread sour cream on, then add rest of jello mixture and set until firm.

Hot Punch (Waissal)

A Favorite of Grandma Bradley's

2 1/2 cups water
1/2 cup sugar
Boil together 5 minutes.

Put in bag or tea infuser (or just let them float free)
2 sticks cinnamon
8 whole allspice
10 whole cloves
1 stick ginger
Simmer 20 minutes & remove spice bag, then add:
1 can frozen orange juice
1 can frozen lemonade
2 quarts apple cider
Add juice cans full of water once.  Heat and serve

No Bean Turkey and Sweet Potato Chili

From Skinnytaste.com        YIELD: 5 servings

This Turkey Sweet Potato Chili is so good, you might want to double the recipe!! It's made with no beans, but you can of course add them if you wish!

INGREDIENTS

·         20 oz 93% lean ground turkey

·         kosher salt, to taste

·         1/2 cup onion, chopped

·         3 cloves garlic, crushed

·         10 oz can Rotel mild tomatoes with green chilies

·         8 oz can tomato sauce

·         3/4 cup water

·         1/2 tsp cumin, or to taste

·         1/4 tsp chili powder

·         1/4 tsp paprika

·         1 bay leaf

·         1 medium sweet potato, peeled and diced into 1/2-inch cubes

·         fresh cilantro, for garnish

INSTRUCTIONS

STOVE TOP:

 In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.

2.    When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.

3.    Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

4.    Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.

5.    Add 1/4 cup more water if needed. Remove bay leaf and serve.

INSTANT POT:

 Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.

2.    When meat is browned and cooked through add onion and garlic; cook 3 minutes.

3.    Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

4.    Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.

5.    Remove bay leaf and serve.

For WFPB omit turkey add black beans