Good Friday was Bad… a little

Good Friday began quite nicely, actually, nothing major. Slept-in a bit, then made biscuits for my Elflings. They’re addicted. Went to the Farmer’s Market for juicing carrots and baking potatoes. It was awesome! I even found a lovely manioc/cassava/yuca root. I was thrilled, because I hadn’t had “Mandioca Frita” since I was in Brazil… many years ago. In hindsight, I think I was just a little too excited.

Mandioca Frita – Fried Cassava
1-2 mandiocas*
1 small onion*
salt
oil* for frying
* = Organic

 Peel the mandioca/cassava and cut into 3-4 manageable chunks. Boil in salt water with a small onion until fort-tender. Remove the water, and allow to cool so you can handle them. Once they are cool, split them open with your fingers, and peel out the fibrous root-like core in the middle. Continue to split your chunks into smaller, chip-sized pieces. Fry in hot oil until brown, cool on some paper towel and sprinkle with salt.

2011-Current © copyright veggiewitch, all rights reserved

2011-Current © copyright veggiewitch, all rights reserved

Splitting-up the boiled mandioca chunks.

2011-Current © copyright veggiewitch, all rights reserved

2011-Current © copyright veggiewitch, all rights reserved

Chip-sized pieces with the fibrous centres removed.

2011-Current © copyright veggiewitch, all rights reserved

2011-Current © copyright veggiewitch, all rights reserved

Happy little mandioca chucks, frying nicely in boiling hot oil.

2011-Current © copyright veggiewitch, all rights reserved

2011-Current © copyright veggiewitch, all rights reserved

So crunchy and yummy! Super-hoot, too, though. These little suckers retain their heat inside for a lo-ooo-ong time. Take care not to torch your mouth.

2011-Current © copyright veggiewitch, all rights reserved

2011-Current © copyright veggiewitch, all rights reserved

I went on to chop up the boiled onion and sauteed it in some of the remaining frying oil with veg (carrots, brussel sprouts, garlic, salt and pepper) for a side. Chucked in some quinoa, and our supper was lovely. =0)

2011-Current © copyright veggiewitch, all rights reserved

2011-Current © copyright veggiewitch, all rights reserved

Now for the the bad part. Like I’d mentioned above, I was a little too excited to have the mandioca, and at one point while I was frying, I was sloppy. I rushed. Oil splattered. As a result, I burned a couple of my fingers pretty good. No worries! They’re fine, and don’t even hurt a bit… anymore. *happy dancing*

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Feijão denovo…

Yes, we had beans and rice again. This time I made it with 2 cups of organic pinto beans, but the method is the same as for the Feijão Preto (Black Beans). It was fabulous! Some people will put tomatoes or tomato paste in while cooking, but I’m not really a fan. Also, it’s pretty common to put plain or spicy kinds of sausage in, too. Since embracing a vegan lifestyle, I have no desire for any meat whatsoever even near my Feijão! lol

I started it just after lunch today…

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

…and this is how it looked around 18:00 when we ate.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

SO good! My Elflings and my Mister loved it!

Feijão Preto e Arroz

Black Beans and Rice…

I used to live in Brazil (São José dos Campos, SP, then São Paulo, SP) when I was a teen. We ate beans and rice every single day. At the time, I didn’t appreciate the value of it, I only compared it to what I was used to from Canada and the fact that I wasn’t getting that. I do appreciate the experience now, and know that it shaped who I am today. I’m glad, and looking forward to eating Feijão e Arroz often again. Maybe not every single day, but often enough.

This is the pot of beans I started this morning…

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Really simple food: 2 C beans, water, salt and pepper, diced onion, garlic (I stirred in the minced garlic about an hour before we ate). Boil over medium heat for the better part of the day. Keep adding water as needed. Stir occasionally to avoid sticking/burning. Serve with rice or quinoa.

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

The rice is super-simple to make Brazilian-style, too: 1 C brown rice (rinsed), chopped onion, minced garlic, salt and pepper, EVOO, 1.5 C water.  Saute onion in EVOO over medium. Add rinsed rice and toss to coat. Continue to cook a few minutes, until onion and rice begin to look transparent. Add salt and pepper and minced garlic. Cook another minute or so. Do not burn garlic. Add water and bring to a boil. Reduce heat to minimum and cover for 30 minutes. Fluff with fork once done.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

How you eat your beans and rice is up to you. I like to put the beans in first, then top with rice.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

…or this way…

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

I’ll take my beans any way!