Tuesday, December 28, 2010
Warm Your Innards
I was typing a post for tomorrow and I must have hovered over the publish button too long. Does that ever happen to you? Well anyway I figured I might as well post it now. Just in case you're a new reader, I decided to re-publish my recipe for spicy beans and rice because I've been making it today while a glaze load is firing. This is a great recipe to cook in winter when it's really cold, like right now. Ugh it's cold even here. Above is a pinch bowl from the last firing. I love the contrast between the sunset colored interior and the almost black exterior. A perfect size bowl for the spicy beans and rice.
Below is the spicy beans and rice cooking away in my extra large crock pot. No sense making just a small amount. I make a big pot and keep it in the frig and have it for lunch and dinner the next day too, or for guests who might stop by during the holidays or any time.
To find the recipe, click on the link in the first paragraph for the secret ingredient. No sense re-posting the recipe when you can find the recipe from two years ago. Yes, can you believe it, two years ago on my blog I developed this recipe out of kitchen cabinet ingredients and I've been reaping the benefits ever since. Oh here are a couple of low bowls I made when I was traveling in my RV in Arizona. The roadrunner and cactus make me think of spicy food. Perhaps I'll serve our meal in these tonight.
I use a crock pot to cook this recipe. This time I put in carrots and green beans I had in the crisper. I probably changed the spices a bit too. When you've been cooking as long as I have you can take artistic license with the ingredients. But I never forget to add the secret ingredient of hot peppers or red pepper flakes. This dish is a hit with both young and old. It really takes longer than the 12 hours of cooking time to make this dish really sing, so I cook it for 16 hours, just like a slow ramp, slow cool glaze load. Please enjoy and stay warm!