Hi everyone and please click on the title of this post to read more. So, we are experiencing tough economic times, yes? I know I should be watching my pennies, but when I saw the US magazine with the octuplet lady on the cover, I had to spend the $3.99. I needed to know who this woman was. After reading the article (lengthy, I might add, for a trashy magazine), I was not as intrigued by the obsessive plastic surgery or the gargantuan pregnant belly in the photos as much as the fact that she seems to have no real understanding or plan as to how she will care for these babies in addition to her other six children, three of whom have special needs. I mean, she has not worked since 1998 and has not gotten that much money from photos and interviews to support these children.
Something else I thought about after reading the article,was how she would feed all these children. I started fantasizing about being her personal Take Back the Kitchen consultant. If she would have me, I would teach her about inexpensive meals to feed an army like Beans and rice, Chicken chili, the beauty of a rice cooker for rice and grains and a slow cooker for hearty vegetable and bean/lentil stews. Those kids would very rarely be allowed to veer off the weekly menu that I would help her create. Does anyone have a connection to her to hook me up?
Here is a lovely slow cooker recipe that can be made with little effort, is very healthy and makes mass quantities. If you don’t have a slow cooker, use a large, heavy pot or Dutch Oven.
Black Beans with Chicken and Rice
1 lb bag dry black beans
1 chopped onion
3 large cloves garlic, chopped
4 chicken legs
2 and 1/2 tsp ground cumin
1 tsp salt
1 tsp ancho chili powder (can get at Whole Foods) or just regular chili powder
2 TBS honey
Optional : sour cream,chopped cilantro, green salad with tomatoes, grated cheese
In a slow cooker, put in the dry beans and enough water to cover them by an inch and cook for however long you want-I do 4 hrs. When the beans are cooked (or if you’re using cooked beans in a pot), add 4 chicken legs, the onion, garlic,cumin, salt, chili powder and honey. Let cook for another 4 hours in slow cooker, or if using a pot, cook until the chicken is cooked through, at least an hour. In both slow cooker or pot, make sure to stir periodically. Serve with rice, a green salad with chopped tomatoes, maybe some sour cream and chopped cilantro. Sprinkle grated cheese of your choice on top like Queso Fresco, cheddar, monterey jack, etc. Delicious!