Black Bean and Corn Tacos

Unfortunately I cannot post a picture of my delish creation, but my camera broke on our latest vacation to the beach. Who knew sand could get inside the camera and break the lens? Darn windy beach....

Anyways, here is a personal creation that I made for dinner that was an instant hit!

2 cups dried black beans, rinsed
8 cups water
1 onion, peeled and chopped
1 bay leaf
8 oz frozen corn, thawed
8 oz pico de gallo
generous handful fresh cilantro, chopped
corn tortillas
shredded cheese
torn lettuce of choice

Place beans, water, onion and bay leaf in a large pot. Cover and bring to boil over high heat. Reduce heat to low and simmer 1 to 1 1/2 hours or until beans are tender.
Remove from heat, drain and remove bay leaf.
Stir in corn, pico de gallo, and cilantro. Season with salt to taste.
Heat corn tortillas in heavy skillet over medium heat, about 15 seconds per side.
Fill with black bean and corn filling, top with cheese, lettuce, and any other taco toppings of choice.
Enjoy! =)

Eclectic Organization.

In my search for a more organized home, I have decided that I want to collect and fill my house with an eclectic array of antique knobs and hooks to hang things on for organizing different things. I am going to start scouring yard sales, antique shops, and goodwill stores. But for the time being, since i am bound to the house right now, I am scheming on the Internet and am sharing some cute little finds.

from The Little Red Door on Etsy

from madampickay on etsy

from theyearoftherabbit on etsy

Japanese Style Curry.

I love curry, it is one of my favorite foods. Japanese style curry rice, kare raisu, is my favorite. It is a bit more like European/English style stew with curry flavor, not like the Indian curries. In this weeks CSA box I got some wonderful Nantes Carrots, La Soda Red Potatoes, and a Georgia Boy Onion... so I decided tonight was a great night for some curry.



1 1/2 lb beef chuck roast, cut into bite-sized pieces

4 red potatoes, scrubbed and cubed

2 carrots, sliced

1 onion, sliced

3 1/2 cups water

1 3.5oz box curry roux



Add a small amount of oil to a large pot over medium, add beef and potatoes. Brown beef and onions, about 5 minutes. Add water, increase heat to high and bring to a boil. Reduce heat, cover, and simmer about 45 minutes. Add carrots and potatoes, simmer 10 minutes. Break up curry roux block and add. Stir until melted, simmer 5 min. Serve over rice.



I often add different veggies I have on hand: celery, peas, bell peppers, etc. Good for using up root veggies. Yummy!

Romano Beans.

A lovely new addition to my vegetable box last week was Romano Beans. In the newsletter that comes with my box was a simple recipe that is absolutely delicious.

1 lb Romano beans, ends snapped
4-5 cloves garlic, minced
1-2 tbs olive oil, dependent on personal preference
salt and pepper to taste

Steam the Romano beans until tender crisp, I did not note the cooking time on this. Toss with garlic, olive oil, and salt and pepper. Refrigerate for at least 8 hours. Good alone or tossed into a nice summer salad.