Monday, March 15, 2010

Another Quiet Day

Today was basically a repeat of yesterday, though Don stayed a little later at the river than yesterday. Also, I walked to the smoked meats store and bought some of the breakfast sausages I'd mentioned yesterday.

When Don returned from the river, it was too late for a lunch but too early to eat dinner - so while it was cooking, I gave him some homemade bean dip. This recipe is easy - just throw everything in the food processor - and it tastes just like Frito Lay's version.

Bean Dip

1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
½ teaspoon salt
½ teaspoon granulated sugar
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1. Combine refried beans with the other ingredients in a food processor.
2. Puree ingredients on high speed until smooth.
3. Cover and chill for at least an hour before serving.

Dinner was Chile Colorado and Spanish Rice- one of my favorite meals and so easy to make on the road.

Chile Colorado

1 lb. sirloin, cut in small cubes
2 small potatoes, peeled and cut in small cubes
1/4 teaspoon salt
1 tablespoon vegetable or canola oil
1 tablespoon chili powder
1 teaspoon chipotle chili powder
2 tablespoons flour
1 cup water
1 cup burgundy

Toss sirloin and potatoes with salt and oil in a large skillet. Cover and cook over low heat - juices will come out and then cook away as the meat browns. This takes about 15-20 minutes. Sprinkle with chili and chipotle powders; toss to distribute evenly. Sprinkle with flour; toss to distribute evenly. Add water and burgundy; cover and cook over medium-low heat until thickened. Serve with Spanish Rice and flour tortillas.

Spanish Rice

1 tablespoon vegetable oil
1 cup white rice (regular or converted, but NOT instant)
2 tablespoons chopped onion
1 clove garlic, minced or pressed through garlic press
2 cups water
2 teaspoons chicken bouillon granules or 2 cubes
2 tablespoons chopped peeled tomato (this is where I use canned tomatoes that I’ve frozen individually)
⅓ cup frozen peas or mixed vegetables
black pepper

In a saucepan, sauté rice in oil over medium heat until rice is brown. Add onion and garlic; sauté another minute or so. Add remaining ingredients. Cover; bring to a boil Lower heat and simmer approx. 15 minutes or until all liquid is absorbed.

I took pictures of the trailer with the snow-covered mountains in the background, but have left the camera-to-computer cable at home. I'll see if I can find a spare tomorrow - I'm going to drop Don off at the river and go shopping in Bishop.

No comments: