Because of my job, I am on the last day of a two week holiday break. What a productive and fun time it has been. Christmas Eve, my friends, my daughter, and my grandson came over. For the first time ever, I made ham in a big Crock Pot and it melted in our mouths. They requested I make my signature Refried Black Bean Cassserole and roasted vegetables so I did. Other food requests included chocolate spiders for dessert–they are cookies.
Ham in the Crock Pot
Cover the bottom of the slow cooker with a 1/2 inch thick layer of brown or turbinado sugar mixed with 2-3 T tapioca. Place ham on top of the sugar. Cover the top of the ham with preserves of your choice. I used homemade pineapple/apricot preserves I had made several years previously. Cook on low for 6-8 hours. Note: I used spiral sliced ham precooked. You do not need to add any liquid, it will make its own. If you wish, once some liquid has accumulated, you can periodically baste the ham.
Christmas Eve dinner, eating and relaxing at the dinner table.
At the bar before dinner while I am still cooking.
Lingering and relaxing around the dinner table.
These same friends came over about 1 1/2 weeks later. The special request that time was for another round of Refried Black Bean Casserole. This is one of those recipes I invented but never measure anything, just make to taste. This last time I decided to work at paying attention to what I used so I could share. It may or may not be exactly what I do every time, but it is close.
Refried Black Bean Casserole
2 cans black beans drained
Enough olive oil to cover bottom of large skillet
1/2 red onion, finely chopped
3-4 Tablespoons organic ketchup
3 Tablespoons cumin–add or subtract to suit you taste
Grated white cheese–I usually use monterey jack
Heat oil in skillet and add onions. Cook until translucent. Add black beans, one can at a time. Take a regular table fork and mash beans repeatedly until most of the beans are mashed–I like to leave some not totally mashed to add a bit of texture. This is easier to do if you only add one can at a time. Thoroughly mix beans and onions. Add the cumin and ketchup and stir thoroughly and keep mixing until the mixture it thick and heated through. Use a round slow cooker or casserole dish. Oil bottom of dish and place one tortilla in bottom. Place enough of the black bean mixture on top to cover the tortilla, then sprinkle the grated white cheese on top. Repeat layers, ending with grated cheese. You may use any kind of tortilla. However, I prefer whole wheat flour, but anything works. Heat through until cheese is melted. You may also make the bean mixture a day in advance and refrigerate. If you do this, it will take longer to heat the casserole.
In between cooking adventures, one of my best friends and I decided to take a quick trip to Albuquerque, NM. We visited our favorites places in Old Town, ate here and there when we felt like it, and stayed someplace new to both of us, Los Poblanos. We loved this place. It is located a bit north of downtown and Old Town, off of Rio Grande Blvd. by the river, and includes 25 acres of lavender fields, a barn, a solar powered swimming pool–not open in the winter, a restaurant, a farm store, an herb garden, paths for strolling here and there, and an impressive tree lined entry drive.
Looking down the entry drive of Los Poblanos.
The barn and other out buildings.
The lavender field. They offer many lavender products in the Farm Store as well as balsamic vinegar, cookbooks, and various other items related to what they grow and organic farming and cooking.
A view of the main house and restaurant area.
A view near one of the many walking paths.
The fireplace in our room.
Although I have been to Old Town in Albuquerque many, many times, never before did I go inside the beautiful old church on the square. They allow photography so I took a photo. It was all decorated for Christmas with a nearly life sized nativity scene.
Tomorrow I go back to work. With friends coming over for Christmas Eve, a trip to the local museum with my friend Roberto Borja, his family coming over for dinner again, the trip to Albuquerque with my friend Zuriash, hanging out with my daughter and grandson, it turned out to be one of the best holiday breaks ever. Here’s to an equally wonderful 2014.