WHY DO WE COOK, CINCO DE MAYO, MEXICAN RICE, MEXICAN BEAN SALAD & MONTHLY GIVEAWAY WINNER!!

WHY DO WE COOK!

I believe that why we cook is as important as how and what we cook...We cook for the richness it brings to our lives and to why we cook is bigger than enjoying good food...Cooking, layered on day after day, builds a happiness for ourselves and the people around us that would not happen any other way...Some of our fondest memories involve cooking and our families.

Please leave a comment about your fondest memories involving cooking! If you do, you will get 3 extra chances in the monthly drawing. I will post tomorrow, what it will be.

CINCO DE MAYO MAY 5TH !!!!

The 5th of May is not Mexican Independence Day, but it should be.
And Cinco De Mayo is not an American holiday, but it should be.

Mexico declared its independence from mother Spain on midnight, the 15th of September, 1810. And it took 11 years before the first Spanish soldiers were told and forced to leave Mexico.

So, why Cinco De Mayo?
And why should Americans savor this day as well?

Because 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico, 100 miles east of Mexico City on the morning of May 5, 1862.
To help you celebrate Cinco De Mayo here are a couple recipes!

MEXICAN RICE

This is a wonderful side dish for any Mexican dinner.Rice is sauteed with salt, cumin and onion, then simmered with tomato sauce and chicken broth.

INGREDIENTS:

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

DIRECTIONS:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

MEXICAN BEAN SALAD

The dressing is absolutely sensational in this bean salad - so many taste sensations. It begins with oil and vinegar, but then it gets fancy. Let 's see, there 's lemon and lime juice, garlic, cilantro, sugar, cumin, hot sauce and chili powder to taste

INGREDIENTS:

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

DIRECTIONS:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

THE WINNER IS!

The winner of April's giveaway is Amy from Cottage Prims! Congratulations Amy. Will need your address for shipping.