5. 01. 2014
Honestly, I don't know when I learned to cook and frankly I didn't even know that everything that my mom had taught me would ever be put to good use. I have her to thank for everything, but most of all I love her for teaching me to not be intimidated by the kitchen and that cooking was simple just as long as you learned the basics first.
My Cooking Style.
I like to call it "Rustic" cooking and what do I mean by "Rustic"? "Rustic" cooking is for the person that wants to live and enjoy the food they are cooking. For the average man or woman that enjoys making a home cooked meal, but has a full time job, likes to relax and not be at the stove for hours or dicing everything into a million little pieces. I leave those meals to the people that enjoy that type of thing ahem my sister who I found loves dicing so I just wait to be invited to her house to eat those meals and there is no shame in that. So for me cooking is simple and although I love cooking I also know that my Adult ADHD will just not allow me to spend all day milking cows or churning butter.
I'm not promising that there won't be times when I do need to be more delicate when making a french pastry or give in to time when making braised beef, but this is home cooking so I like to take it easy and find ways to make every step easier with the same if not better results each and every time.
In my 20s I moved out and I lived on my own for the very first time. It was not an easy transition, but it was liberating and I learned a great deal about taking care of myself. Although I knew a lot about cooking I was not in the practice of actually applying those skills. I learned quickly that some of the hardest recipes to master are the ones that are taught from one family member to another and are only remembered with the fondest of love when reminiscing of one's childhood.
Tried and True
One of the first things I learned on my own was that butter does not fix everything and that black beans and rice is a staple when you don't have time for elaborate side dishes. Also from my experience black beans and rice while such a simple idea is one of my favorite comfort foods.
Today I received an email from one of my dearest friends requesting of all things the recipe for Black Beans and I think it would be a great first recipe to introduce as we begin my story.
- 2 cans of 15.5 oz of Black Beans
- 4 cloves of garlic
- 1 small onion
- Cumin Powder
- half a small tomato
- a handful of cilantro
- Goya Adobo with Cumin(green cap)
Start by washing a nice handful of cilantro (about 1 cup) chopping the cilantro and setting aside while you prep the other ingredients.
Dice one small onion and mince the garlic. Set aside.
Dice half a small tomato. Set aside.
Open and gently drain both cans of black beans. Keep some of the liquid in one of the cans and set aside.
Pour two teaspoons of olive oil into a medium size pot (Use your judgement and find a pot that will fit two cans of beans without being too large or too small.) and while on medium to high heat add the diced onion and minced garlic. Saute your onions till they are almost translucent and now add the chopped cilantro and diced tomato to the pot. Give everything a nice stir.
Pour in both cans of black beans.
Turn the heat to medium low heat now and begin adding a dash of pepper and about a teaspoon of cumin powder. Add about a teaspoon of Adobo seasoning and taste the beans. If it needs more salt continue adding a little more Adobo very little at a time, but keep it light until the end when you do the final taste since that is when all the ingredients will get a chance to meld together.
Cover and let cook on low heat for about 30-35 minutes stirring every 15 minutes.
When the time is up give your beans a stir and do a final taste test.
How I learned to Cook
My romance with Food, Love and Life.
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