>> sponsored by
BUSCH'S
Aeskreor Aa/kier
SPANISH RICE
2 Tbsp. oil
1 cup chopped onion
1 Tbsp. chopped garlic
Ph cups uncooked white rice
3 cups chicken broth or water
1 cup fresh chopped tomatoes
1 cup chopped green or yellow
peppers
1 cup chopped cilantro, divided
2 Tbsp. fresh lemon juice
1 tsp. hot sauce, such as Tabasco
Heat the oil in a large saucepan
GUACAMOLE
Exactly as I make it.
3 ripe avocados, any variety
juice of 1 fresh lime
1/2 cup fresh chopped tomato
'/4 cup fresh chopped onion
% cup fresh chopped cilantro
1/2 tsp. dark chili powder
1 tsp. hot pepper sauce, such as
Tabasco
salt to taste
Run a knife vertically all around an
avocado to the pit, and twist avocado
halves to divide the avocado into two
pieces. Remove the pit. Use a table-
spoon to scoop out the flesh of the
avocado (if you run the spoon around
over medium-high heat. Stir in the
onion and garlic, and saute until the
onions are softened. Add the rice,
and cook for 3 minutes more stirring
often. When rice begins to color, stir
in the broth. Reduce heat, cover and
simmer 20 minutes, until liquid has
been absorbed.
Add remaining ingredients, and
keep warm until ready to serve; or
transfer to a microwave-safe dish,
cover with plastic wrap and reheat for
about 5 minutes on high.
Makes 6-8 servings.
the skin, you can remove the flesh in
one motion — this takes a little prac-
tice). Repeat with the other avocados.
Place the avocado and lime in
a bowl or Molcajete (the Mexican
version of a mortar and pestle),
and mash it with a fork. Stir in the
remaining ingredients, and serve
immediately, with fresh corn tortilla
chips.
If you need to make the guacamole
ahead of time, spoon it into a glass
or ceramic bowl, and cover or top
it with plastic wrap pressed directly
onto the guacamole, making sure that
the entire surface is sealed from con-
tact with the air.
Makes 6-8 servings.
Toigra Fcht,e,arion
CHARITY Wrtt
WINE AND BEER TASTING
to benefit the students of Farmington Public Schools
FRIDAY
October 25, 2013
7:00 pm - 9:30 pm
Farmington Hills Manor
Tickets $40. Available at your local
Busch's Fresh Food Market
Featuring live entertainment,
wine and beer tasting, food
tastings, wall of wine, strolling
auction, special event pricing on
your favorite selections and owe/
BUSCH'S
2 cans (about 15 oz. each) black
beans, drained, rinsed and drained
again
4 Tbsp. olive oil
1 cup chopped onions
1 tsp. kosher salt
1 tsp. ground cumin
1 cup water or more if needed
salt and freshly ground pepper
to taste
Place black beans in the bowl of a
food processor, and pulse until still
very chunky. Set aside.
Heat the oil in a large skillet over
medium-high heat. Saute the onions
with salt and cumin until golden.
Add the beans, and continue cooking
over medium heat. Add the water,
and begin stirring the beans until
the liquid evaporates and the beans
become somewhat creamy in appear-
ance. Add more salt, if needed, and
freshly ground pepper to taste.
Serve hot. If reheating, you may
need to add more water to reach the
desired consistency.
Makes 6-8 servings.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
buschs.com/MyWay
ries4r90-dAa/piet
Visit www.buschs.com to find all 15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1837080
OUR
VEGETARIAN REFRIED
BLACK BEANS
Save even more time
with online shopping!
5 YEAR ANNIVERSARY SPECIAL
Dinner for Two thru the month of October
LOCCINO
CHOOSE ANY
TWO ENTREE'S
ITALIAN GRILL & BAR
(Under $23 from our menu)
Includes salad & bread
Choose one appetizer and one
desert to share
X 50 °°
5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700
0 en 7 days a week for lunch and dinner, Sat. and Sun. dinner only • Private room available for up to 85 people
Entrée's over $23 pay the difference, not good with any other special or offer
pos Doffs
Fine Ital i an D i ni ng
in a Casual
as i At mosphere
RISTORANTE
Out & About from page 41
OUR PETIT FILET DINNER
IS HAPPENING AGAIN!
WHATNOT
At noon Monday, Oct. 21, Jewish
authors Sarah Paretsky (Critical
Mass) and Farmington Hills native
Allison Leotta (Speak of the Devil)
appear on behalf of their new books
at this year's Metro Detroit Book
& Author Society Luncheon @
Burton Manor. 27777 Schoolcraft,
in Livonia. Also appearing are
authors Alice McDermott (Someone),
Bill Minutaglio (Dallas 1963) and
Jamie Ford (Songs of the Willow
Frost). $30. (734) 427-9110;
bookandauthor.info.
❑
Monday, Oct 7th thru Friday Oct 11th...
$21.95
includes Petite Filet, antipasto plate, side of
pasta, salad and soup, potato & vegetable
Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm
(248) 538-8954
33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd. s■
West Bloomfield
=.2
JN
October 3 • 2013
45