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Old 11-01-2005, 02:00 PM   #11
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Simon, are you considering honey as a sugar? Or did you mean refined sugar? If you're up for a little honey, a TBSP or two stirred through some white, basmati/jasmine or whole grain rice with grated carrot, fresh parsley, a pinch (and I mean just a pinch) or cinnamon, and toasted almonds is one of my very favourite rice dishes. I whipped it up off the top of my head to go with a middle eastern meal once and it's since become a staple dish in our house. (In all fairness I suppose the honey could be left out, too )
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Old 11-01-2005, 05:30 PM   #12
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Simon;
Give me an idea of what types of beans and grains you wish to cook. I'll give you a host of ideas. The two groups you gave us are very broad and can be made into everything from pies to soups, not to mentions a thousand different side dishes.

For instance, the humble black bean can be used in chili, mixed with rice, flavored with cumin and coriander with a bit of salt and pepper, or cooked with cayenne pepper. They can be mashed, salted, and served with salsa and tortilla chips. Black beans can be cooked with lean pork, a little mollases, and Splenda to make great and different looking baked beans. Or you can just cook them in water (after cleaning of coourse) add salt, a bit of milk, and serve them in bean soup.

The variations are nearly endless. I've even had a pie that was very hard to tell form pumpkin pie, made with eggs, pinto beans, sweetener and spices.

Let me know what flavors you prefer, and I'll see what I can come up with. Also, bump this thread every now and again as there are so many experienced cooks around this site that you'll get so many great recipes and techniques about nearly anything you could ask about, that you won't have room to store it on your hard-drive.

Seeeeeeya; Goodweed of the North
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Old 12-10-2005, 03:37 PM   #13
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Since having to eat more healthy, one of the things I am doing is increases grain and beans. I have noticed that I reach for the garlic with making these things. I love to get the fresh garlic in the bottle that is already cut up. Just grab the bottle and start spooning:)
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Old 12-12-2005, 08:03 AM   #14
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Quote:
Originally Posted by Michael_Schaap
Since having to eat more healthy, one of the things I am doing is increases grain and beans. I have noticed that I reach for the garlic with making these things. I love to get the fresh garlic in the bottle that is already cut up. Just grab the bottle and start spooning:)
I'm with you on that one Michael! I've also found that rosemary works wonders with a lot of beans (especially white ones) and lentils.
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Old 12-16-2005, 03:39 PM   #15
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I usually eat steamed organic brown rice twice a day. Maybe I'm in a rut, but I like it steamed with a pinch of salt.

I also eat beans, cooked from scratch virtually every day. I make pintos, black, kidneys, pink, adzuki, great northern white, navy, black-eyed peas, etc. either by them selves, or in combination.

After soaking overnight, or pre-boiling for an hour you drain the liquid. Lately I have been mixing an organic vegetable broth made by Pacific and water as the cooking liquid as the Grocery Outlet had them on sale for 50 cents (normally about 3 bucks), but plain water also works well. Add enough so that there will be liquid covering the beans when finished. I'll add some chopped veggies, various peppers, onions, carrots, garlic, tomatoes, etc and sometimes squirt in some Vietnamese chili garlic sauce or add a bay leaf.

I then cook for about an hour, adding salt near the end and smash a portion of the beans against the side of the pot with a spoon.
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Old 12-16-2005, 03:46 PM   #16
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welcome simon.

lol, you should start every post with "simon says", or you might not get a lot of responses.

btw, all of you guys that responded so far are out.
oops, that means me too, grrrrrrrrr...
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Old 12-16-2005, 04:11 PM   #17
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I like the idea of Yakuta with Garbanzo (chick peas?).
Also, a good quality evoo makes a world of difference to those beans or chick peas straight out of the tin. Drizzle some of them over, then add thinly sliced scallion and s&p also a dash of garlic if you prefer, they won't taste "bland" anymore!!
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Old 12-18-2005, 01:21 PM   #18
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I'm back from the hospital. Not back in the kitchen yet, but in bed (all is well. The tumor is out and the doctor said it could not have gone any better... not cancerous). Well last Wensday I tried to make some wild rice. Was not bad. But needs work. I am told that Santa might be giving me the book "1,000 Indian recipes". That should help a lot.
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Old 12-18-2005, 03:14 PM   #19
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Simon, if you can list exactly which types of legumes or grains you would like to use, we could help you a lot better.
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