Plain-Jane Black Beans

I looked around online till I found a recipe that told how to do "quick cooking" beans. I had to do some adapting because what I wanted was something healthier than what comes out of a can (no salt), and since I knew I would be using them in other recipes, I did not want to have any extra flavoring or seasoning in the recipe. So this is what I came up with, and it is exactly what the title says: Plain-Jane. Appropriate as a replacement for canned black beans, but I wouldn't eat them without dressing them up, or else putting them in another recipe.

3 or 4 cups Dried Black Beans
Water

Rinse beans, picking out any dirt or foreign particles. Place in a large pan. Add enough water to have about 4 inches of water covering beans. DO NOT add salt, as this will cause beans not to soften. Bring to boil, boil 20 minutes further. Remove from heat. Cover and let stand for one hour. Drain beans. Add enough water have about 2 inches covering beans. Bring to boil. Simmer 40 minutes, or until beans are soft. Beans are finished at this point. I let mine completely cool, then packaged into ziplock bags by the cupful, which is about the same as one can of beans. I froze them before use. Freezing will further break down the fibers in the beans, causing them to soften up some more.

Crockpot Black Bean Salsa Chicken

This recipe can be prepared serveral ways. You can put uncooked ingredients in a large ziplock bag and throw in the freezer. It can then go direct from freezer to crockpot, or freezer to stovetop. You can also throw everything right into the crockpot or do it on the stovetop without doing anything ahead.

4 Bnls. Sknls. Chicken Breasts, chopped
2 (15 oz.) Cans Corn, Drained
2 (15 oz.) Can Black Beans, Drained And Rinsed
2 cups Salsa
1 Can Olives, Drained And Sliced (Optional)
8 oz. Cream Cheese, Sour Cream, Or Your Favorite Cheese

Mix together chicken, corn, black beans, salsa and olives. Cook low 6 hours in crockpot (8 hours if frozen). Or, cook on stovetop in large stock pot till chicken is done. Add cheese/sour cream/cream cheese to individual servings. If making ahead, do not add cheese/sour cream/cream cheese to freezer bag, as these items do not freeze well.

Saffron Rice

A generous pinch of Saffron Threads
2 cups Uncooked Long Grain Rice (not the 5 minute kind)

Measure 4 cups water into a medium saucepan. Add saffron threads. Cover and bring to boil. Add rice, stir to mix in saffron. Cover and reduce heat. Boil for 15 minutes. If needed, remove lid and stir rice to prevent over-boiling and to better mix in saffron. Remove from heat (do not uncover). Let stand for 5 more minutes. Remove lid, stir to fluff rice. Serve immediately. Makes 3 to 4 cups of cooked rice.

This recipe can be adjusted in a 2:1 ratio of water to rice. 4 cups water to 2 cups rice, 2 cups water to 1 cup rice, etc. Add saffron to taste.

Mandarin Chicken

This recipe has passed the "kids' taste test". It is not an orange flavored recipe. It is more like what you would get when you order fast-food chinese. We have had this several times, and it has passed the test to become one of our every-day favorites.

1 Bnls Sknls Chicken Breast
1/4 cup Sugar
1/4 cup Soy Sauce
1 Tbs. Lemon Juice
1 Tbs. Vegetable Oil
1/2 tsp. Minced Garlic
1/2 tsp. Minced Ginger
1/4 cup COLD Water
4 tsp. Cornstarch

Cut chicken into bite-size pieces, cook till done, set aside. Combine sugar, soy, lemon, oil, garlic and ginger. Heat till sugar dissolves, bring to boil. Combine cornstarch and water in a jar or container with tight-fitting lid. Shake till well combined, no lumps. Add to sauce all at once. Reduce heat, stirring constantly till sauce thickens. Add chicken and heat through. Serve over rice.

Orange Chicken

This recipe serves exactly 2 people with NO leftovers. You can make the sauce ahead of time, and then all you have to do is thaw and cut a chicken breast, and cut/juice an orange.

2 Tbs. Peanut Only
1 Bnls Sknls Chicken Breast
1" Piece Fresh Ginger, grated
1/4 cup Orange Juice
1/4 cup Honey
2 Tbs. Soy Sauce
2 Tbs. Cornstarch
3/4 Tbs. Dry Mustard
1/2 Of An Orange, sliced

Cut chicken into thin strips, fry in oil till tender. In a jar or container with lid, mix all ingredients except orange slices. Secure lid, and shake till well combined, making sure there are no cornstarch lumps. Add all at once to chicken, stirring constantly till thickened. Add orange slices, stir in gently. Serve over rice.