Black Bean and Rice Salad

My Grandma made this one summer while I was home, and I loved it. Ever since then I have been making it all year round. I consider this a "summer" food, because of the bright flavors and because it is light. It is a great side dish, but also a good light lunch. This does make quite a bit, so you may want to cut this recipe in half.  If you want to make this vegetarian, make sure you use vegetable broth, or just cook the rice with water.

Black Bean and Rice Salad


for rice:
2 14 1/2oz cans chicken broth
1/2 cup water
1 lbs. package long grain rice-Jasmin is the best.
2 bay leaves


2 15oz cans black beans, drained and rinsed
2 red peppers, diced (can use yellow, or orange, or a combo.)
1 green pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped

for dressing:
1/2 cup olive oil
3 Tbs. orange juice
2 Tbs. red wine vinegar
2 tsp. ground cumin
1 tsp. chili powder
salt & pepper to taste

Bring broth and water to boil in heavy, large sauce pan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid in absorbed, about 20 minutes. Mix all ingredients for dressing, whisk with fork. When rice is cooked, add dressing, it absorbs into the rice better if you pour it over while the rice is still warm. Transfer rice to large bowl and fluff with fork. Mix in beans, peppers, red onion, cilantro.

Tiramisu

I have really been craving this lately, but have no time to make it these days! This is a family recipe that I have always loved! I don't have a picture since I haven't made it recently but thought I would share the recipe anyways...

Tiramisu:

4 large eggs, separated
6 Tbs. sugar, divided (2Tbs. and 4Tbs.)
1 Tbs. coffee or chocolate liqueur of your choice, Kahlua is good though
1 pound mascarpone
1 package (7oz) savoiardi (Italian lady fingers - NOT the soft ones)
3/4 cup espresso or very strong coffee, at room temperature
2-3Tbs. cocoa powder

In large, mixing bowl, beat egg whites on high speed to stiff peaks. Sprinkle with 2Tbs, beat until soft peaks form. Set aside.

Using same beaters in another large mixing bowl, beat egg yolks and remaining 4Tbs. sugar until thick and pale yellow, 3-5 minutes. Beat in liqueur and mascarpone. Fold in beaten egg whites. Set aside.

Use 2 1/2 quart glass bowl that is at least 3 inches deep. Quickly dip ladyfingers in espresso/coffee, arrange to cover bottom of bowl. Layer 1/2 inch of the mascarpone mixture over ladyfingers. Put cocoa powder in a sifter and gently and evenly sift a thin layer of cocoa over mascarpone. Top with another layer of espresso dipped ladyfingers, another 1/2 inch of mascarpone and another sifting of cocoa powder. Top with remaining espresso dipped ladyfingers and remaining mascarpone, spreading to cover ladyfingers completely. Sift cocoa over top. Cover loosely and refrigerate at least 3 hours (over night is good) before serving. You could also top with chocolate curls or shavings.