Molletes

Last weekend I made a huge pot of beans.  

Bean soup to be exact. Something my mother made all the time while I was growing up.  She still makes it to this day.  I thought I had posted our family Bean Soup recipe, but alas, I have not.  As I was a dummy and didn't know this when I made it I didn't take any pics to show you.  So no bean soup recipe today!  I promise I'll make it again soon so I can post it.  It's really hearty and satisfying.  Mom mostly used pinto beans however, she was also known to use navy beans, great northern beans, and a nice white cannellini bean.  All are great.


I decided to use a new bean, a pink bean.  They have a nice color and a deeper flavor than a regular pinto bean, but are along the same line.  


Beans are comfort food.  They also a very affordable and filled with protein.  The base of many vegetarian dishes, beans are so versatile you can use them in many recipes.


One way to use your leftover beans is to make Molletes.  This is a kind of Mexican comfort food.  I was first introduced to this when I visited Puerto Vallarta many years ago.  Walking through the town we came across an small older woman who was making these is a restaurant we came upon.  They were heavenly!!!  Such a simple dish of bread, beans, and cheese...but so comforting.  I think they make a  great snack or lunch but they are often served for breakfast in Mexico.  This is one dish you have to try.  If you don't have home cooked beans you could certainly use canned refried beans.  Just zip them up some and they should be fine.

I found a recipe online which I adapted to fit the way I remember them being cooked by this cute little woman.


So if you are hesitant, jump out of your comfort zone a bit and try this recipe.  It's excellent!

a little salsa on top...a nice compliment!

Molletes

Serves: 4

Ingredients:

4 bolillos or other crusty rolls, cut in 1/2

3 cups cooked pinto beans

2 tablespoons canola oil

1 garlic clove, minced

1/2 cup chopped onion

1 1/2 cups shredded Monterey Jack cheese

salsa or pico de gallo (optional)

Directions:

Preheat broiler.

Place split rolls open face on a baking sheet and broil until lightly golden.  Remove from oven and set aside.

Meanwhile drain the beans of most of the liquid, leaving just a bit. 

Heat oil in a skillet over medium heat.  Add the onion and saute until the onion is soft, about 5 minutes.  Add garlic and cook another 30 seconds.   Add the beans along with a small amount of liquid.  Mash the beans until they become a spreadable mixture, using a meat pounder, or potato masher. 

Divide the bean mixture and spread on each half of the rolls, about ¾ cup for 2 halves.  Top with shredded cheese, dividing amongst the rolls. Return to the oven and broil until the cheese is melted and turning golden brown.  Serve immediately.  Note:  You may top with salsa or pico de gallo, or serve on the side.

Adapted from Marcela Valladolid

Banana Pudding Ice Cream

How about a real Southern treat?

You can't get much more southern than "banana pudding".  It was Easter and I wanted something special.  So I made Banana Pudding Ice Cream!  Ice cream is my favorite, and I love banana pudding so I mixed the two and came up with a real winner!


This is a simple custard ice cream with all the basics ingredients of banana pudding.  You can't go wrong with vanilla custard, bananas, and vanilla wafers.  Heaven!  


I must say this turned out so good that we ate it all in a couple of days...all gone...and I can't wait to make another batch...MGG suggested that I put a little rum in it, so I'm thinking Banana's Foster Ice Cream is next on the list!


So break out your ice cream maker and whip some up right away.  It's the southern thing to do!


Creamy vanilla ice cream, chunks of with bananas and vanilla wafers...YUM!

this one's starting to melt...but see the chunks of banana?

Banana Pudding Ice Cream

makes 1 quart

2 medium-size ripe bananas, sliced

1/2 cup Splenda

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups 2% reduced-fat milk

1 cup half-and-half

1 egg yolk

1 1/2 teaspoons vanilla extract

1/2 cup coarsely crushed vanilla wafers

Whisk together Splenda, cornstarch, and salt in a large saucepan. Whisk in milk and half and half. Cook over medium heat, stirring constantly for 10 minutes until mixture thickens slightly. Remove from heat.

In a separate bowl whisk egg yolk.  Whisk in about 1 cup hot cream mixture into yolk. Add the yolk mixture to the cream mixture, whisking constantly. Add vanilla.

Pour mixture through a fine mesh strainer into a bowl.  Discard any solids. Place plastic wrap directly on cream mixture chill 1 hour.

Using and electric ice-cream maker, freeze according to manufacturer's instructions; stir in bananas and crushed vanilla wafers halfway through freezing. Ice cream may be served right away, as a soft serve consistency.  Or place in a freezer safe container and allow to set up 4 hours.  Allow ice cream to come to room temperature 5 to 10 minutes before serving.

Teriyaki London Broil

How about a product review?

I haven't done one in quite a while and I thought I should put some of the product's I've bought to good use.  So this is a product review for Organicville's Island Teriyaki sauce.  

I had just picked up a London broil on sale and couldn't decide how to prepare it.  I usually associate teriyaki with chicken, but then I remembered I used to get a teriyaki steak at one of my favorite restaurants, The Charthouse in Malibu.  Boy, flashback to eating dinner there on my birthday with my parents when I was younger.  The teriyaki steak was fabulous.  So that's what I would make.

I had bought Organicville's Island Teriyaki sauce because it was sweetened with agave nectar and very, very, low in carbs.  So many Asian sauces are loaded with sugar and this one uses a more natural sweetener.  It's also vegan, and gluten free.

I used the sauce to marinate my London broil for about 1 hour and then I grilled it in my grill pan, on the stove.  You could also broil it, or grill it on an outdoor grill.  Several methods would work here.  Let me tell you...this marinade is outstanding!  It's not overly sweet, with the flavors of pineapple, ginger, and garlic shining through.

See how luscious this steak turned out?

Another benefit is that with such a large steak, you get leftovers!  Utilize them in a wonderful steak salad the next day, using an Asian dressing.  Perfect!  They would be equally wonderful in a steak sandwich, or an Asian steak wrap!

If you happen to come across this product you should definitely buy it, or you can purchase it online as well.

Teriyaki London Broil

serves 6

2 1/2 - 3 lb London broil
1  bottle Organicville's Island Teriyaki sauce

Marinate the steak in a plastic bag using 1/2 of the bottle of sauce for 1-2 hours, turning occasionally.  Cook on a heated grill pan over medium heat for 12 minutes, turning once.  Remove from pan and allow to rest on a cutting board for 10 minutes, tented with aluminum foil.

Slice steak against the grain on an angle.  Serve with your choice of side dishes.