Saturday, February 11, 2012

Oven Dried Magic

Tomatoes were on sale again so I made another batch of Oven Dried Tomatoes.

It amazes me how they shrink. I bought just over 5 pounds of beautiful, plump, Roma tomatoes to dry. 

By the time they were finished, I had just under 4 ounces of them.  It makes sense that sun-dried tomatoes  are expensive to buy and I am thankful that I can make my own.

Thursday, February 9, 2012

Huevos Rancheros

DH and I have enjoyed eating Huevos Rancheros at Sunday brunch a few times this past year. It inspired me to make it at home. This my version of Huevos Rancheros.

Ingredients (this makes a double batch for us)
2 cans of black beans
1 8 ounce can of tomato sauce
2 tablespoons of Mrs. Renfro’s HOT salsa (or 1 jalapeño with seeds sliced)
1 cup veggie, tomato or chicken broth
1 tablespoon dried oregano
Tostada shells
Garnishes: Sour cream, tomatoes, avocado, cilantro, hot sauce, whatever you like

Drain and rinse black beans.

 Heat a stock pan and add black beans. Sauté for a few minutes with the dried oregano. 

Add tomato sauce, broth and HOT salsa or jalapeno peppers.

Bring to a boil then simmer at a soft boil until your reach your desired consistency. I like to have some liquid left so the beans are saucy.

Scramble eggs with a bit of salt and pepper and a little water to make them extra fluffy. For 2 people I use 3 whole eggs and one egg white.

Time to assemble. Put the bean mixture on the tostada shell, then top with eggs and garnish as desired.