Martha Stewart Eats This

I love my life a little more when I receive the Everyday Food magazine by Martha Stewart in my mailbox. My mother bought me a subscription for Christmas and I swear- it’s the gift that keeps on giving. It inspires me to cook unique meals on a weekday. The unique meals just happen to be healthy and pretty quick to make. It’s a very well organized and attractive little magazine- and it does not matter what your cooking level is- this has something for everyone’s skills and taste buds!

These are two recipes that I made this week out of the latest copy (September 2008 ).

Cuban Black-Bean Stew W/ Rice
Serves: 4
Prep Time: 20 minutes
Total time: 30 minutes

*If you want, serve this protein rich vegetarian dish with brown rice to boost up the health factor even more. It’s also delicious with chips or tortillas alongside.

Ingredients:
1 ½ cups long grain white rice
1 tablespoon olive oil
1 medium red onion
1 garlic clove, minced (But as always, I doubled… okay tripled)
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 oz each) black beans, rinsed and drained
1 can  (14.5 oz) vegetable broth
1 tablespoon cider vinegar
½ tablespoon dried oregano
Coarse salt and ground pepper

Garnishes (optional) lime wedges, fresh cilantro, and sliced radishes.

***The only thing I didn’t have was a radish and I ran out of red onion so I just used white. I think if you make this- the lime wedges and fresh cilantro are excellent add-on’s and are a “must” to make this meal memorable.

Directions:
(1) Prepare rice according to package directions. Meanwhile, heat oil in large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 – 10 minutes.

(2) Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the spoon, until slightly thickened, 6 – 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes if desired.

***The hubby loved this and we both thought it was excellent the day afterwards.

Also, in this month’s copy, I made the Open-Faced Egg & Tomato Sandwich. Which honestly I think took me less than 10 minutes to make.

1. Take one whole-wheat English muffin split it and toast it (I only had wheat bread- so I used that)
2. Cut a thick tomato slice and put on English muffin. (But if you use a loaf of bread- use two slices per piece of bread.
3. Heat about a teaspoon of oil in a frying pan (on medium). Gently crack eggs and let them cook for 1-2 minutes.
4. When whites are almost set add a couple pieces of cheese over the yokes. Cover for another minute to let cheese melt. Slide one egg per slice of muffin/bread. Put some salt and pepper on it.

Voilà- Dinner or Breakfast is served! I think next time- if I still have any fresh basil or herbs- I will throw them on top. Hubby said he would eat this any day of the week.