A Shortcut to Mushrooms

(Serves 3 to 4 Hobbits)

2 table-spoons olive oil

125 ml creme freche2

50 gr. Chestnut mushrooms

a handfull fresh chives

150 gr. Oyster mushrooms

1/2 celery

180 gr. Gorgonzola

1/2 courgette

100 gr. Danish blue

salt and pepper                   

Cut the celery and courgette in little pieces and bake these in the olive oil. Divide the mushrooms in 2 and cut the oyster mushrooms. Bake this, on a high fire, with the rest of the vegetables. Add the gorgonzola and the danish blue in pieces. If the cheese is melted, add the creme freche, and then let everything boil on a low fire for 10 minutes. Finish it with some fresh chives and salt and pepper.

Pippin's Rice and Beans

2-3 onions, chopped

3 garlic cloves, dep. on sise, minced fine

1-2 red bell peppers, sliced, use red & green if possible, but any color will do

2-3 plum tomatoes, minced

12 oz. can of black beans, drained and rinsed

2-3 cups of rice, cooked and cooled

salt and freshly cracked pepper to taste

2 packets Sazõn Goya seasoning (if you can't find this seasoning, use cilantro, onion powder, garlic powder, pinch of saffron [if you have it handy], tumeric, and cumin)

1/4 tsp. cumin

1/4 - 1/2 tsp cayenne pepper

3-6 jalepenos, minced and de-seeded

1 tsp. chili powder

1/2 tsp. sugar

1 tsp balsamic vinegar (optional)

Tabasco sauce or any hot sauce, to taste

Little bit of olive oil to taste

Fresh cilantro, chopped, to taste Fresh thyme, 4 or 5 sprigs, use leaves only

Pinch of unsweetened cocoa powder

In a large skillet, brown onions, garlic, and peppers. Add tomatoes, beans, and all the herbs & seasonings. Carefully fold together, without crushing the beans. Serve with chicken, salsa, or even fishes and chipseses.