(Not quite) Refried Beans (but completely Home Made)

Hello. new recipe...

Home Made Refried Beans (fast form; you need a pressure cooker for this)
Prep time: 10 mins
Cook time: 40 mins
Serves: approx. ... alot.

2 cups Pinto Beans
Water (amount aproximated in directions)
2 Tablespoons Minced Garlic
1 Tablespoon Cilantro Salsa
1 large White or Yellow Onion
1/2 Cup Oil/fat (I use Smart Balance margarine. You can use olive oil, butter or lard - to be more traditional).
Salt to Taste (optional)

Directions:
*In your pressure cooker, place 2 cups beans and cover (from top of beans) in 2 inches of water.
*Bring to a boil and then cook for 30 mins.
*Add to beans the garlic, salsa, oil/fat, and salt.
*Chop onion and add to beans and stir.
*reseal and bring back to a boil.
*Cook 10 more minutes.
*If you like "creamy beans" add all too blender, as it will fit, and blend for 30 seconds per batch.
*If you like more of a "mix bean texture" only blend half of the batch and then mix together in a serving/storage container.

Waffles? or French Toast?

Why not say yes to both?

Prep Time: 10 mins
Cook Time: aprox. 5 mins.
Serves: 6-8

4 large eggs
1 cup "So Delicious" Coconut Milk
1 Teaspoon Vanilla
1 Tablespoon Agave
1/2 Teaspoon Salt
8 Slices Bread (thickly cut for Belgian Waffle Irons)(Use Wonder White Wheat for those that want whole grains but insist on the lighter taste and puffy texture of processed flour)

Directions:
*Preheat waffle iron and spray with non-stick cooking oil.
*In a pie pan (or other shallow pan) whisk together the eggs, milk, vanilla, agave and salt.
*Dip bread slices in mixture until well soaked.
*Cook slices one at a time in the waffle iron until lightly browned.
*Serve with fresh fruits (like strawberries) and a light coating of cream. Or more traditionally with your favorite syrup or jelly/jam.
*Enjoy.

Makes 8 Slices of Frenaffles (or Toaffles).

**Recipe Plagerized and modified from the Magazine "Wasatch Life" Winter/Spring 2009 Complimentary Issue, the article titled "Sweet, Savory French Toast" by Donna Kelly. Thank you for the free mag. And thank you for not sueing me as I further share this initially leagally free info. :D

Sushi Soup

Well it isn't real sushi, cause it isn't raw, or rolled in anyway.

Prep Time: 10 mins (assuming you already have cooked rice).
Cook Time: Nada.
Serves: 4-6

2 Cups Cooked/Steamed Rice
5 Sheets Seaweed
1 can Tuna (undrained)
2 Tablespoons Plum Sauce
1 Tablespoon Soy Sauce
1 heeping Tablespoon Mayonaise (optional).

Directions:
*Fluff the rice in a mixing bowl.
*Shread the seaweed over the rice.
*Pour the tuna and it's juices over the seaweed.
*Add the Plum and Soy sauces then mix thoroughly.
*Add the mayonaise (if desired) and mix again.


Serve cool in a bowl and enjoy.

I made this up one day when both my kids were insisting that they have sushi for lunch, and I was too poor to go buy it and still lack the talent to make it.