Archives for category: Recipe

The September 2019 Recipe
Lisa Mason’s Spicy California Rice
This is another recipe particularly satisfying for dinner on a chilly winter night, but the dish is good anytime of the year when you want to serve you and your family a nutritious dish with a Mexican flair. I used to call the dish “Mexican Rice,” but Mexican-inspired dishes have, I think, evolved into California cuisine. At our excellent local Mexican restaurant, for example, the menu makes a point that they don’t use lard—long a staple of Mexican cooking. And our veggie-centric dishes would be a novelty in traditional Mexican cuisine, which depends heavily on meat and corn tortillas.
By the way, as always, you can add a tablespoon more of olive oil to the recipe, if you want added fat (fat enhances taste, as all cooks know), or add ground turkey or even ground beef—already cooked, please—if you want meat.
But why would you want to?
In her landmark 1973 book, Diet for a Small Planet, Frances Moore Lappé presents a meticulous argument that meat doesn’t actually contain as much “usable protein” or “complete protein” as people suppose and that bean, vegetable and grain (and sometimes dairy) combinations do the job equally well. Your body does need protein (less protein as you grow older) and usable protein is what your body can metabolize to fuel you.
Think of the classic peanut butter on bread (I hope you’ll transition to whole wheat bread and skip the sugary jelly). The reason this simple meal is satisfying and nourishing is that peanuts and wheat form a complete protein. Eat your sandwich with milk (fat-free milk, if you don’t have a lactose intolerance) and you’re good to go.
Brown rice and beans (kidney, pinto, or black beans) in particular provide a complete protein which is just as good as meat without the bad saturated fat and with the good fiber and vitamins.
I was a teenager when Lappé’s book was published but I quickly discovered it when I went off to college and got out of my mother’s meat-centric kitchen. There weren’t a lot of good vegetarian options then—except cheese and whole wheat bread—and I was skeptical of, and didn’t know how to cook, beans. Like a lot of people who have long eaten meat and haven’t transitioned to beans, legumes at first can cause digestive distress. Trust me, when you ease the meat out of your diet and eat more beans, your system will adjust and you can eat beans freely without embarrassing social consequences (you know what I mean).
On that happy note, let’s begin with Lisa Mason’s Spicy California Rice.
For the rest of the September recipe, join Tier One of my Patreon page at https://www.patreon.com/bePatron?u=23011206.
Note: I’ve grouped multiple posts on each Tier as a single post so that constitutes “one creation” under Patreon rules.
Donate from your PayPal account to lisasmason@aol.com.
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The August Recipe
Lisa Mason’s Spicy Bean Stew
This recipe is particularly satisfying for dinner on a chilly winter night, but the dish is good anytime of the year when you want to serve you and your family a nutritious meal. You can add a tablespoon or two of olive oil, if you want some fat (fat enhances taste, as all cooks know), or add ground turkey or even ground beef—already cooked, please—if you want meat.
But why would you want to?
The vegetable protein in the beans is just as good as meat without the bad saturated fat and with the good fiber. (And without adding to misery of the billions of animals that get raised and slaughtered each year to feed humans.) Serve with a crusty bread and top with grated Parmesan cheese, also if you like.
But because the recipe is pretty much fat free, the dish makes a good, satisfying, and filling meal if you’re monitoring how much fat and calories you consume.
Am I dieting? Always—when I’m not feasting!
Ingredients (all organic, of course)
14.5 oz can diced tomatoes
6 oz can of tomato paste
1 tbp soy sauce
2 tbp apple cider vinegar
2 tbp 365 jalapeno sauce (and/or depending on how hot you want)
2 tbp Trader Joe’s chili pepper sauce
1 tsp chili pepper granules
1tsp garlic granules
Fresh herbs if you like, parsley, cilantro, or lemon zest
15.5 oz can of red kidney beans, drained (if you like white kidney beans, black beans or pinto beans, those will work, but red kidney are my favorite in this recipe)
Half an onion or more, finely chopped
Half a fresh tomato, finely chopped
Half a fresh red sweet bell pepper or more, finely chopped
9 baby carrots, finely cut into coins
To read the Preparation of Spicy Beans Stew, join me on my Patreon page at https://www.patreon.com/bePatron?u=23011206.
Donate from your PayPal account to lisasmason@aol.com.
Visit me at www.lisamason.com for all my books, ebooks, stories, and screenplays, reviews, interviews, blogs, roundtables, adorable cat pictures, forthcoming works, fine art and bespoke jewelry by my husband Tom Robinson, worldwide links, and more!