Mexican Pinto Beans


1 can pinto beans, drained and rinsed

1⁄2 small onion, sliced
4 garlic cloves, minced
1 (10 ounce) can diced tomatoes with green chilies (mild or original)
2 tablespoons chili powder (or to taste)
2 teaspoons cumin (or to taste)
1 lime
salt & pepper
1 fistful diced coriander


Blend the above. Enjoy topped with queso fresco and Mexican red rice. And sour cream. And whatever mexican food you are having for dinner (enchiladas? tacos? tostadas? quesadillas?).

Also see:


BEST EVER Dinner Rolls / Indian Pav Bread / Indian Dabeli Bread
(Water Roux / Tongzhen Method)


1/3 c flour (King Arthur bread flour or all purpose flour)
1c liquid (2/3 c water + 1/3 c milk)

Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.


5c flour
1/2 c sugar
1/2 c milk powder (Carnation nonfat dry milk powder)
1/2 c half and half (or whipping cream)
3/4 c milk
2 eggs
4 tbsp (half a stick) butter
4 tsp (or two packets) yeast
1 tsp salt


Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.

Cover. Let rise until double in size, about 1 hour.


Roll dough into 12 equal-sized balls, 4 to a pan, in 3 pans. (Add stuffing to the rolls now if you want, for example red bean paste, or potato onion mixed vegetable, or meat). Cover loosely. Let rise 30 min. Rolls will smush together.

Glaze with milk or egg wash (1/4 c milk and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny.

Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.

Bake at 350 degrees for about 40 min.

Boiled Mochi (Stuffed and Unstuffed)

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2 cups of mochiko

1 tbsp of sugar

3/4 cups of water (you will probably need more; I needed just over 1 cup of water)

Food coloring, if desired

(red bean paste, if making stuffed mochi)


dessicated coconut
sesame seeds (black, toasted)
(cocoa, if you like that)
(toasted soy flour, if you like that)
(other things as you like)

Set a small pot of water on the stove to boil.

Mix the mochiko, one tablespoon of sugar, and the water. It will form a stiff dough when it’s ready. (You may need to hand-knead it a little to get it thoroughly mixed.)

Roll mochi into balls about the size of a quarter (an inch or so in diameter), then drop them, a few at a time, into the boiling water.

Lift the mochi out again when they float to the top and drain them very lightly on paper towels.

Then sprinkle the mochi with sugar and immediately roll it in the coconut.

UPDATE: Can also stuff the mochi with red bean paste (I used commercially purchased red bean paste) and then boil them. They’re done when they float to the top. Yum yum yum! 🙂 These were better than the plain unstuffed mochi.