Treasure Chest Thursday
When you open your internet browser on Thursdays it is hard not to think about your past. Everywhere you look it is #TBT Throwback Thursday, well the only other thing that might catch my eye on Thursday is Thirsty Thursday – where is it and sign me up, because by the time Thursday has rolled around we have had four early mornings, school lunches, homework, after school activities, etc and I am ready for a drink or a break. Actually either and most likely both.
As I am waiting for the arrival of Little Miss Mixture from school and preparing for the afternoon tornado, I began thinking about what else starts with T. How can I make a catchy phrase to capture someones attention and draw them to my blog. Treasure came to mind as I was thinking there are recipes that we treasure – family traditions, holiday favorites, and so on.
Each new season I look over my personal recipe collections and there are always a few recipes that sound great. I remember enjoying them so much and I work them into our weekly menu and then UGH, they disappoint. Did I make it wrong? Did I do something different? Did I use a different ingredient or brand, or variety of something or have our taste changed? Whatever it is the recipe is then out. There are those recipes though that last the test of time and no matter what you change, how you make them they are a success.
Calypso is one of those in our house. I do not know how it got its name, and I have scoured the internet looking for this recipe to give credit to someone, but I have yet to find it. I believe it was torn out of a magazine many years ago, so my apologizes to whomever developed or wrote this recipe first, but I am taking credit until you shout out.
Calypso as we know it typically something from the West Indies or Caribbean. It definitely uses ingredients that would be incorporated into that style of food, but in our house it is almost a comfort food. It also helps that it can be made quickly and with ingredients that are generally on hand.
10 oz. package of Yellow Rice – make as package directs
2 Tbsp. Olive Oil
seasoned with garlic & crushed red pepper flakes
1 c. chopped or diced pepper (I use whatever color I have or combination of peppers)
1 c. diced onion
2 (16oz) cans black beans, drained and rinsed
2/3 cup water
Saute peppers and onions over medium high heat in the flavored oil about 6 minutes or until onion becomes translucent. Add 2 cans of drained black beans and 2/3 cup water. Cook for 6 minutes on medium high heat then reduce to low and mush beans to help mix flavors.
Serve over yellow rice and top with cheese, diced tomatoes. Jalapeños and Cilantro are great toppings as well.
* I like to use dried black beans, but obviously they need to be soaked and cooked prior to beginning the recipe, so that takes more planning.
What recipes have lasted the test of time in your household? What recipe do you treasure?