Wednesday, March 28, 2007

The Eaton Ranch and a recipe...

Today we Edgies had the pleasure of going to the Eaton ranch. This is owned by Nikki (a friend I met who takes my spinning classes) and her family. They raise organic beef...If you are in the market for some sweet beef check out thier website.
We had the pleasure of roaming the Wawawai grade hills, shovel in hand, eliminating the thistles that dared to rear their fuzzy heads. The kids and Smiley had a great time roaming in the freedom that only a farm can bring. Here are a few pics from the day trip.
Recipe: This is a tasty recipe we like to eat over rice. Poppy loves the stuff... Hope you like it. I would give you the source for the recipe but, my lawyer husband informed me it would be copyright infringement. So, I omitted the source. If you like the recipe and want more like it let me know and I'll tell you where I found it! ;0)
Cajun Skillet Beans
1 medium onion,
chopped 2 garlic cloves, minced or pressed
2 tablespoons vegetable oil
3 celery stalks (about 1 cup chopped)
2 green or red bell peppers (about 1 1/2 cups chopped)
1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 teaspoon chopped fresh oregano (1/2 teaspoon dried)
1/4 teaspoon ground black pepper (or more to taste)
pinch each cayenne and salt
2 cups chopped fresh or canned tomatoes (14.5 ounce can)
1 tablespoon honey or molasses 1 tablespoon Dijon mustard
4 cups cooked black-eyed peas or navy beans (2 10 ounce frozen packages or two16-ounce cans, drained)
chopped scallions (optional) grated cheddar cheese (optional)
In a heavy saucepan or skillet, saute the onions and garlic in the oil on medium heat. Chop the celery and bell peppers and add them to the pan. Continue to saute for about five minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for five minutes or until the onions are golden, stirring once or twice. Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10 minutes, but frozen beans need to simmer for 15 to 20 minutes. Top with scallions or grated cheese if desired, and serve.


Old Warrior said...

Wait now--you start the post with a tale about a beef ranch, then end up with one of your (very tasty, by the way) vegitarian recipes! In the words of the old BK lady--"Where's the beef?"

mamma letty said...

Yes..yes...We veggies and cowgirls can be the words of "oklahoma" or was that farmers and the cowman?