2021 BALTIMORE DISTRICT RECIPE BOOK - "A culmination of recipes highlighting rich Hispanic heritage"

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2021 BALTIMORE DISTRICT RECIPE BOOK - "A culmination of recipes highlighting rich Hispanic heritage"

BALTIMORE
         DISTRICT
        RECIPE BOOK
"A culmination of recipes highlighting rich Hispanic heritage"

                       2021

Table of Contents
Paella - Susan Gray                                1
Spanish Rice - Stephanie Tuite                     2
Borracho Beans - Cynthia Mitchell                  3
Arroz Con Leche - Cynthia Mitchell                 4
Vaca Frita - Dave Robbins                          5
Frijoles Negros - Dave Robbins                     5
Flank Steak, Ropa Vieja - Ken Fernandez            6
Boliche - Ken Fernandez                            6
Picadillo - Ken Fernandez                          7
Clo's Garbanzo Bean Soup - Ken Fernandez           7
Flan - Rolando Sanidad                             8
Congri - Alvin Aaron                               9
Mexican Shredded Chicken - Idana Folson           10
Cuban Black Beans - Idana Folson                  10
Coquito | Puerto Rican Coconut Nog - Laura Tard   11
Arroz Con Pollo - Dawn Smith-Goldberg             12
Horchata - Dawn Smith-Goldberg                    13
Carne Asada - Dawn Smith-Goldberg                 13
EOC QUICK MEALS                                   14
Black Bean Tacos - Dorie Murphy                   15
Cranberry Roast - Trina Littlejohn                16
Pumpkin Chocolate Chip Loaf - Arlene Weiner       16
Vegetable Soup - James Green                      17
Crockpot Stroganoff - Rebecca Fosnight            17

Paella Submitted by: Susan Gray - Engineering Technician

Ingredients:
3 ½ - 4 cups beef or chicken stock – your choice Pinch of Saffron, crushed

7 oz. short or medium grain rice, such as Bomba, Extra virgin olive oil

Arborio, or Calrose (Long grain rice will come out Salt

mushy) 1 tsp minced garlic

1 tsp smoked sweet paprika Approximately one cup of vegetables: Green beans,

1 medium red bell pepper, chopped butter beans, mushrooms, etc. – your choice.

2 tomatoes skinned and seeded, or you can use a Additional ingredients below, depending on the

small can of crushed tomatoes type of paella you want to make: Meat or seafood

Directions: For the Seafood Paella:

Seafood of choice: Mussels, shrimp,

For the Meat Paella:
squid, etc.

7 oz of chicken thighs, chopped

1. Warm the stock in a separate saucepan while
5 oz of chorizo sausage or other sausage

prepping ingredients.
if you prefer milder

2. Add mussels with a little olive oil and ¼ cup

1. Warm the stock in a separate saucepan while
water in a frypan that has a lid. Cook on

prepping ingredients.
medium heat for about 2 minutes or just until

2. Fry chicken and chorizo in a large fry pan for
the shells open. Remove mussels from pan.

about 4-5 minutes.
Fry remaining seafood 2 minutes for each

3. Add the bell pepper and vegetables of choice
type you have, then remove from pan after

(except tomatoes) and fry all together another
each one fries.

4-5 minutes or until all ingredients are well
3. Add the bell pepper and vegetables of choice

fried.
(except tomatoes) and fry all together another

4. Move all the meat and vegetables from the
4-5 minutes or until all ingredients are well

center of the pan to the outer edges of the
fried.

pan. Put garlic in the center of the pan and fry
4. Move all vegetables from the center of the

it for about 30 seconds. Move garlic from the
pan to the outer edges of the pan. Put garlic

center of the pan towards meat and
in the center of the pan and fry it for about 30

vegetables.
seconds. Move garlic from the center of the

5. Add tomatoes and paprika to the center. Fry
pan towards the vegetables.

for about 1-2 minutes. Add rice and fry all
5. Add tomatoes and paprika to the center. Fry

together for about 1 minute.
for about 1-2 minutes. Add rice and fry all

6. Add stock and saffron, turn on high heat and
together for about 1 minute.

boil for about 7-10 minutes. Be careful not to
6. Add stock and saffron, turn on high heat and

burn. When almost ¾ of the stock has
boil for about 7-10 minutes. Be careful not to

vaporized, reduce heat to low. Cook for 5-7
burn. When almost ¾ of the stock has

minutes.
vaporized, reduce heat to low. Add seafood

7. Once the remaining stock has vaporized, turn
back in. Cook for 5-7 minutes.

off heat and cover the pan with a dish towel.
7. Once the remaining stock has vaporized, turn

Let it rest 5-7 minutes, then uncover and
off heat and cover the pan with a dish towel.

serve.
Let it rest 5-7 minutes, then uncover and

serve.

Spanish Rice
Submitted by: Stephanie Tuite - Senior Design Manager

Ingredients:
6 chicken legs 1 sprig fresh parsley, minced

2 tsp oil 1 1/2 cup chicken broth

1 tsp celery, finely chopped 1 cup petite diced tomatoes

1/2 tsp paprika 1 pinch Spanish saffron

1 cup long grain rice 1 cup sweet peas

1 T canned red pimentos and juice

Directions:
1. In a large skillet, put the oil and legs. Fry on medium heat until golden brown.

2. Cover and heat on low heat until the dish is prepared.

3. Preheat oven to 425F. Grease a 13x9x2 baking pan.

4. Combine the rice, celery, paprika, and parsley in the baking dish.

5. In a saucepan, bring the broth, tomatoes, pimentos, peas and saffron to a boil. Pour over rice

mixture and mix well.

6. Place the chicken on top of the rice and press down lightly.

7. Cover with a lid or foil and bake for 45 minutes.

8. Serve hot. Serves 4-6.

"This is a recipe we had from my
grandmother for Spanish Rice that
my great grandmother made.
Credit to Grandma Ramona
Rodriguez and Mom, Mary Felosa"

Borracho Beans
Submitted by: Cynthia Mitchell - Public Affairs Specialist

"This easy crockpot recipe for Borracho Beans yields a big pot of smoky, spicy, and delicious

pinto beans, perfect as a side dish or even as a main dish with warm tortillas on the side. You

can easily adjust the spice level to your liking. I have also made these without the bacon for

vegetarian friends and add a little liquid smoke in its place. Still delicious!"

Ingredients:
1 pound thick-cut bacon
1 pound pinto beans, dried
1 white onion, chopped
1 12 ounce bottle of dark Mexican beer (I
3 roma tomatoes, chopped
usually use Modelo Negra)
1 to 2 jalapeños, chopped (optional)
3 cups water + 3 cups of broth of your choice
salt, to taste
(chicken, veggie or beef all work well)
fresh cilantro, for garnish
2 garlic cloves

Directions:
1. Clean your beans and discard all of the undesirable pieces. Place beans in a colander and rinse

thoroughly with cool water.

2. Soak your beans in water at least 1 hour before cooking. I often soak them overnight.

3. Add soaked beans, beer, water+broth, and garlic to slow cooker.

4. Chop bacon into 1⁄2-inch pieces and fry until crispy; drain and set aside.

5. Add the onions to the skillet and cook, stirring frequently to loosen the brown bits left behind in the

pan from the bacon, for 2 to 3 minutes.

6. Add tomatoes and jalapeños (if using) and, cook, continuing to stir and incorporate and leftover bits

from the skillet, keeping all the delicious goodness in your beans, for 2 to 3 minutes. Remove from

heat.

7. Add the contents of the skillet to the slow cooker, along with the cooked bacon. Add salt and stir

until well combined.

8. Cover and cook on low for 7 to 8 hours.

9. Garnish with cilantro and serve warm.

Arroz con Leche Submitted by: Cynthia Mitchell - Public Affairs Specialist

"One of the easiest and most delicious Mexican comfort food dishes. Arroz con

Leche is a type of rice pudding. It literally translates to “rice with milk.” I prefer it

warm on a cold morning, but it is also delicious cold and can be eaten as dessert any

time of the day. Bonus: your house will smell incredible."

Ingredients:
¾ cup evaporated milk

4 cups water ½ cup sweetened condensed milk

2 cinnamon sticks 1 cup dark raisins (can omit if desired – I

3 to 5 whole cloves realize raising are polarizing)

¼ teaspoon salt 1 tablespoon ground cinnamon, for

¾ cup long-grain rice sprinkling when serving

Directions:
1. Over high heat, bring the water to a boil with the cinnamon sticks, cloves, and salt.

2. Remove from the heat and cover. Steep for about 45 minutes to 1 hour.

3. Remove cinnamon sticks and cloves and discard. Add rice and over medium heat boil for 20

minutes.

4. Add the evaporated milk, condensed milk, and raisins and continue to cook over low heat for about

5 minutes.

5. Stir gently but be careful not to stir too much so rice doesn’t get mushy.

6. Ladle into bowls and sprinkle with cinnamon.

Vaca Frita Submitted by: Dave Robbins - Physical Scientist

Ingredients: Directions:
One 2 1/2 -pound flank steak, cut in 1. Place the beef and bay leaf in a large saucepan,

cover with salted water, and cook over low heat,
half

covered, until the meat is tender, 1 to 1 1/2 hours.
1 bay leaf
2. Remove the meat from the stock and allow to cool
1/4 cup fresh lime juice
at room temperature.
1/4 cup fresh lemon juice
3. When the meat is cool, cut it into 2-inch chunks,
3 cloves, finely chopped
shred it using your fingers, and place in a large
Salt and pepper to taste
nonreactive bowl. Add the citrus juices, garlic, salt,

1/2 cup pure Spanish olive oil
and pepper, cover, and refrigerate at least 1 hour,

1 large onion, cut in half and each or overnight.

half thinly sliced 4. Remove the meat from the marinade and squeeze

2 tablespoons finely chopped fresh out the excess liquid. In a large skillet, heat the oil

over medium-high heat until fragrant and cook the
parsley

beef shreds, stirring, 6-8 minutes. Add the onions

and cook, stirring, 5 minutes. Stir well, and cook

until the beef is crisp, another 5 minutes. Sprinkle

with the parsley and serve with Arroz Blanco.

Frijoles Negros
Submitted by: Dave Robbins - Physical Scientist

Ingredients: Directions:
1. The next day, check that the water is still covering
1 pound dried black beans, rinsed in cold water,
the beans by 1 1/2 inches, and add more water if
picked over, and soaked overnight
needed. Pour into a large saucepan, add the bay
1 bay leaf
leaf and green pepper, bring to a boil over high
1 medium-size green bell pepper. seeded and cut
heat, reduce heat to low, and cook uncovered, until
into quarters
the beans are tender and they have almost

cracked open, about 2 hours.
For the Sofrito:
2. To prepare the sofrito, in a skillet heat the oil over
2/3 cup pure Spanish olive oil
low heat until it is fragrant, then add the garlic,
3-4 cloves garlic, finely chopped
onion, and bell pepper and cook, stirring, until the
1 large onion, finely chopped
onion is transparent, 8-10 minutes. Add the cumin,
1 medium-size green bell pepper. seeded and
vinegar, and Rocatilla pepper, and mix well.

finely chopped
3. Add the sofrito to the beans, mix well, and cook

2-3 teaspoons ground cumin over low heat, covered, until the beans crack open,

2 tablespoons cider vinegar, optional 30-40 minutes.

1 teaspoon finely chopped seeded aji cabucha or 4. Season to taste and serve.

green chile, optional

5
Salt and freshly ground pepper to taste

Flank Steak, Ropa Vieja
Submitted by: Ken Fernandez - Operations Project Manager

Ingredients: Directions:
1. Before cooking steak, cut it up in smaller chunks so
1 LB Flank steak, cooked and cooled
that when you go to shred it, it will be much easier.
1/2 medium onion, chopped
2. Sautee onion, pepper and garlic in olive oil in med-
1/2 green pepper, chopped
large pan with a lid. Add meat, season with salt

2 cloves garlic, chopped
and pepper (I like to add 1/2 cup of cooking wine).

3. Cook for about 45 minutes. Serve with rice or over

pasta.

4. Good with fried platanos and salad.

Boliche
Submitted by: Ken Fernandez - Operations Project Manager

Ingredients: Directions:
1, 3lb Boliche, Ask the butcher to stuff it with
1. In a large dutch oven or roasting pan, brown
chorizos and ham
boliche on all sides in olive oil.
2 large onions, chopped
2. In a smaller pan, saute onions, garlic and green
1 large green pepper, chopped
pepper for about 5-7 minutes, add tomato sauce

3 cloves garlic, minced
and bouillon cubes.

2 bay leaves 3. Pour over boliche, add bay leaves and oregano,

1 teaspoon dried oregano season to taste.

Olive oil 4. Add enough water to cover 3/4 meat. Cook in oven

for about 1 hour at 350 degrees, turn boliche add
3 beef bouillon cubes

potatoes and continue cooking for 1 - 1 1/2 hours
1 small can tomato sauce
or until tender.
3-4 cubed potatoes
5. Remove from oven and let rest for 15 minutes

before slicing.

6. Good with black beans and rice.

"My Mom, Clo Fernandez, cooked her
homemade recipes for a family of six
while I was growing up. These are some
of my favorite meals."
6

Picadillo Submitted by: Ken Fernandez - Operations Project Manager

Ingredients: Directions:
1. Cook meat in small amount of olive oil, drain fat
1 - 11/2 lbs good piccadillo (I buy 93/7 at
2. Add onion, pepper, garlic, cooking wine (your
Publix)
choice) about 1/2 cup, salt and pepper, green
1 15oz tomato sauce
olives and a small amount of wine vinegar.

1 small onion
3. Cooks in about 30 minutes.

1 small green pepper 4. Serve over your choice of rice.

2-3 cloves garlic

(You can leave onion, pepper and garlic whole

and pick them out after cooking for anyone who

does like to see chopped)

Clo's Garbanzo Bean Soup
Submitted by: Ken Fernandez - Operations Project Manager

Ingredients: Directions:
1 lb flank steak, cut in large pieces
1. Cook flank steak in water using a large pot with a
2 cans 29oz garbanzos (use 1 1/2 cans of water,
lid for about 20-30 minutes, (remove foam that
drain garbanzos of water that came in cans)
floats to the top). Remove meat to plate to cool. Do
1 small cabbage cut up in wedges (optional)
not throw away the water.

1 1/2 chopped chorizos
2. In a separate pan, saute in olive oil the chopped

Ham bone or cut up ham ingredients for about 5 minutes. Add to the large

1/2 med. green pepper, chopped pot with water, add garbanzos, potatoes, cabbage

1/2 medium onion, chopped and food coloring. Season with salt and pepper.

Stir well and cook for about 30-45 minutes.
2 cloves, chopped

3. Serve with hot bread.
1 1/2 packages of Vigo food coloring

2-3 medium potatoes, cut up

Flan Submitted by: Rolando Sanidad - Resident Engineer

Ingredients:
1 cup sugar 3 eggs

One 12-oz can evaporated milk 3 egg yolks

One 14-oz can sweetened condensed milk 2 teaspoons vanilla extract

¾ cup milk One 7.6-oz can Nestle’s Media Crema

Directions:
1. Preheat the oven to 350 degrees F.

2. Get a 9-inch glass pie plate.

3. Time to make the caramel. Pour the sugar into a small heavy saucepan. Set it over medium heat until

the sugar starts to liquefy and form clumps. Be patient and keep stirring, the sugar will eventually liquefy

and quickly begin to color. When the color is the color of a shiny penny, the caramel is done. Scrape all

the caramel into the pie plate and carefully rotate to pie plate so the bottom and halfway up the sides of

the pie plate are coated with the caramel. Set the prepared pie plate in a shallow roasting pan.

4. Combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a mixing bowl. Blend on a

low speed for a few seconds, just until the eggs are blended. Add the Media Crema and blend a few

seconds, until smooth.

5. Slide the oven rack out halfway and set the roasting pan with the caramel-lined pie plate on the rack.

Pour the custard mix into the pie plate. Pour enough hot water into the roasting pan to come halfway up

the side of the plate. Bake, about 35 minutes, until the center of the flan is set.

6. Remove from the oven and cool to room temperature in the water bath. Refrigerate until completely

chilled, at least 2 hours or up to one day.

7. To serve, center a large plate over the flan and with a quick flip invert the flan over the plate. Give it a few

seconds, the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold

over the flan. Enjoy!

"I am happy to share a simple recipe
for Flan that I am sure you will love. It
always reminds me of my Mom who
was from Barcelona, Spain. Although
this version is excellent, it is not as
good as the one my Mom use to make."

Congri Submitted by: Alvin Aaron - Security Specialist, WA

White Rice:
1. Boil 3 Cups of water Black Beans:
2. Add 1 teaspoon of salt
1. Use medium-high heat to a pot. Add ¼ cup of olive oil,

3. Add 2 Cups of White Rice
2. Add 1 cup of diced onions, thinly minced.

4. Add one small, pealed onion into the pot
3. Add 1 cup of green, red, peppers, chopped in small

5. Add vegetable oil ¼ cup cubes.

6. Keep to a boil on high until the water is reduced 4. Add 1 or 2 minced garlic clove

at the rice level. Lower temperature to low and 5. Add some cilantro finely diced.

cover up the pot with the lid. Allow the rice to 6. Pinch of Salt and Pepper

cook for about 15 mins or more until rice is fully 7. Season with Goya Adobo

cooked. 8. *Alternative method: combine all ingredients in a food

processor and convert into a paste, often referred to as

“sofrito”.

Picadillo/Ground Beef: 9. Sautee until the onions or sofrito seems caramelized,

10. Add two cans of Goya black beans. With a small amount

1. Use Med-High on a skillet. Add ¼ cup of olive oil of water (half a can).

2. Add 1 cup of diced onions, thinly minced. 11. Allow black beans to simmer, the longer you allow them

3. Add 1 cup of green, red, peppers, chopped in to cook the better flavor they have. Do not allow the

small cubes. black beans to evaporate it should be soup consistency.

12. Mix the rice and black beans together.
4. Add 1 or 2 minced garlic clove

5. Add some cilantro finely diced.

6. Pinch of Salt and Pepper

Sweet Plantains:
7. Other traditional ingredients that can be added

are black olives (I don’t use them)

8. Season the Ground beef, with Goya Adobo,

cumin, salt, and pepper to add flavor. If you plan 1. Heat up Goya Sweet Plantains (Microwave or Air-fryer).

the meals, you can season the beef over night to

intensify the flavor.

9. Once the onions are caramelized, add the ground

beef.

10. Sautee the beef until nice and brown.

"One of my favorite meals to prepare for the family
is known as white rice, black beans, fried plantains,
and ground beef. This is a simple meal that most
ingredients can be found at your local
supermarket. I stick to certain brands because of
the authentic flavor that my family loves. This is a
comfort meal that is easily prepared (20-30 min.)
and is always a crowd pleaser."
9

Mexican Shredded Chicken
Submitted by: Idana Folson - Deputy Chief, Resource Management

Ingredients: Directions:
3 pounds boneless skinless chicken 1. Place all items in crockpot and cook on low for 6-8

16oz salsa hours or until chicken shreds easily with a fork.

1 packet McCormick’s original taco 2. Shred chicken with 2 forks and then mix well in juices.

seasoning (use hot version if you like it

spicy. I also add salt and 1 tsp dried basil)

Cuban Black Beans
Submitted by: Idana Folson - Deputy Chief, Resource Management

Ingredients: Directions:

1 1/2 cup dried black beans picked 1. Combine all ingredients except salt

over, rinsed, soaked, and rinsed and pepper in a slow cooker.

again. 2. Cook for 6-8 hours or until beans are

2 bay leaves soft.

1/4 cup coconut oil
3. Drain some of the liquid, add salt

1 1/2 cups chopped onion
and pepper to taste.

2 cups diced bell pepper

1 1/2 tablespoon ground cumin

1 tablespoon dry oregano

5 cloves garlic minced (or 1 teaspoon

garlic powder), or to taste

1/4 cup tomato paste

5 cups broth

cayenne to taste optional

salt and pepper to taste

Coquito | Puerto Rican Coconut Nog
                                      Submitted by: Laura Tard - Financial Management Analyst

Ingredients:                                                   1/8 tsp nutmeg

                                                               1 tsp vanilla

                                                               1 1/2 cup white rum
 1 (12 oz) can evaporated milk

                                                               cinnamon sticks for garnish
 1 (14 oz) can sweetened condensed milk

 2 cups (1 15 oz can) cream of coconut (like Coco Lopez)

 1/4 tsp cinnamon

 Directions:
    1. Mix all ingredients in a blender at high speed.

    2. Refrigerate for a minimum of 1 hour.

    3. Shake well before serving.

    4. Serve cold in a small glass.

    5. Garnish with cinnamon stick.

                                                                                             11

Arroz Con Pollo
Submitted by: Dawn Smith-Goldberg - EEO Specialist

Ingredients: Directions:
1. Rinse the rice and place in a bowl. Cover with

1 cup of rice* warm water and let it soak for 15 minutes.

4 pieces of chicken 2. While the rice is soaking, season the chicken

with salt and pepper. Heat the oil in a large pot.
Salt and pepper
Once the oil is hot, add the chicken pieces and
2 tablespoons of oil
cook for 5 minutes per side. Remove from the pot
½ cup carrots diced
and set aside.
⅓ cup onion
3. Now it is time to cook the rice. Drain the rice
½ cup frozen green peas**
using a strainer and shake to make sure it

2 small garlic cloves or 1 large garlic
doesn’t have any excess moisture. Before adding

clove the rice to the pot, make sure that there is only

2 plum tomatoes about 8 oz., about one tablespoon of oil in it. If you see more

chopped oil or fat from the chicken in the pot, remove it,

Salt to taste since too much oil will render a mushy rice. Now,

stir in the rice and cook over medium high heat
3 cilantro sprigs
for 3 minutes.

4. Add the diced carrots and the chopped onions.

Cook for 3 more minutes.

5. Place the chopped tomato and garlic in your

blender along with ¾ cups of warm water and

process until smooth.

6. 6Pour this mixture over the rice and let it cook for

a couple of minutes. Once it starts boiling, reduce

the heat, season with salt, add the chicken

pieces, and cover the pot. Cook for 1 minute,

then add the cilantro sprigs and the drained

green peas (see note above). Keep cooking for

6-8 more minutes.

7. After you are done cooking, remove the Arroz

con Pollo pot from the heat and let it rest for 12-

15 more minutes. Some cooks cover the pot with

a kitchen towel in order to absorb all the moisture

from the rice.

Horchata Submitted by: Dawn Smith-Goldberg - EEO Specialist

Ingredients: Directions:
1. Combine the rice and cinnamon stick with 4 cups water in a
1 Cup long-grain white rice, rinsed
blender, pulse to coarsely grind. Transfer to large bowl. Add
1 cinnamon stick, broken into pieces
another 4 cups of water and soak at room temperature for 3
½ cup sugar or to taste
hours.
1 tablespoon cinnamon (or Mexican
2. Puree the rice mixture in a blender in batches until smooth.
cinnamon)
Strain through a cheesecloth or sieve and to a pitcher. Mix in
8 cups water
the sugar and chill.

3. Stir the horchata well before serving. Pour over ice and garnish

with cinnamon stick and a dusting of ground cinnamon.

Carne Asada Submitted by: Dawn Smith-Goldberg - EEO Specialist

Ingredients: Directions:
1. Place the flank steak in a large baking dish and, if

using the sliced onion, spread the slices over the

2 pounds of flank steak or skirt steak meat.

2. In a medium-sized bowl mix together the orange
The juice of 1 orange
juice, lime juice, light beer, Kikkoman soy sauce,
The juice of 2 limes
vegetable oil, and freshly ground black pepper.
¼ cup of light beer
3. Pour the marinade over the meat; cover with a
2 tablespoons of Kikkoman Soy
plastic film and refrigerate for at least one hour.
Sauce
4. Light up your charcoal grill, or preheat your gas grill.

2 tablespoons of vegetable oil
(You can also use a cast iron grill pan, the ones you

Fresh ground pepper to taste use over the stove top). And brush your grill with a

1 large white onion sliced optional little vegetable oil as this will prevent the meat from

Vegetable oil to brush the grill before sticking.

grilling 5. Remove meat from marinade and pat dry. Place

meat on the grill and cook for 8 to 10 minutes per
Corn tortillas
side. (Cooking time will depend on the meat
Guacamole
thickness and your personal preferences, either
Salsa
medium or well done). Remove meat from grill and
Lime Wedges
place it on your cutting board. Slice it and serve it
Grilled Onions, or a salad on Side
with corn tortillas and other garnishes mentioned

above.

6. If you would like to have the same effect as that of

the Mexican-American restaurant, place the cooked

meat on a preheated cast iron pan, add a few drops

13
of Soy Sauce and serve immediately.

EOC QUICK
  MEALS
"'Quick but delicious' for when we
are too busy to make a big meal."

Brought to you by members of the
 Baltimore District CAT/EM Team

Black Bean Tacos
Submitted by: Dorie Murphy - Chief, Emergency Management

Ingredients: Based on your preferences you can add to these taco

toppings also:
2 cups dry black beans (Soaked and drained)
Lettuce
Salt (about a teaspoon)
Tomato
Pepper (About a ½ teaspoon)
Salsa
Garlic (about 2-4 cloves)
Avocado
Rosemary ( Fresh about 3-4 sprigs)
Sour Cream
Flour Tortillas (2-3 per person)
Shredded cheese (I like the 4 cheese Mexican blend)

Directions:
1. In a crock pot place 2 cups of Dried Black Beans (soaked and rinsed) with 4 -6 cups of water. Add fresh

chopped garlic (optional) and minced rosemary (it will make the kitchen smell wonderful) and pepper. Set

crockpot on high for at least 6 hours, it can cook up to 10-12 hours (on 4 cups of water but if going longer

add more water).

2. When ready to eat salt and pepper to taste (I salt at the end as sometime the salt is too much if added

and cooked all day). Scoop into a smaller bowl for placing on table or have family dip right form the crock.

Chop lettuce, tomato, etc. and set out in small bowls with salsa cheese and sour cream.

3. Using a frying pan butter one side of each tortilla and warm until golden or you see flour tortilla begin to

puff up slightly. As each one is warmed I place them in a clean hand towel to hold heat until all are all

warmed. I serve them straight from the towel.

4. Enjoy your meal!

Additional Tips:
You can also add rice or sometime we add frozen grilled chicken breast strips that can be

heated quick in microwave as another taco option.

My friends and family love this as each can choose what they like in tacos, it seems a big

spread but takes very little actual time in the kitchen.

For a lower calorie option skip the tortilla (each is about 200 calories) and just eat black

beans with favorite taco toppings.

Cranberry Roast
Submitted by: Trina Littlejohn - Chief, Administrative Branch, WA

Ingredients: Directions:
3 lb Chuck Roast 1. Place chuck roast in bottom of crock pot, place all ingredients

1 can Jellied Cranberry Sauce with on the top and cook on low for 7-8 hours.

whole cranberries 2. Serve with favorite steam fresh (microwaveable) potatoes and

1 medium yellow onion chopped vegetable.

2 T Soy Sauce

Pumpkin Chocolate Chip Loaf
Submitted by: Arlene Weiner - IIS-E and EnvST National Program Manager

Ingredients: Directions:
1 ½ cups flour 1. Mix all ingredients together ( add chips last) and put

in a greased loaf pan.
¾ tsp baking powder

2. I have also added raisins or dried cherries to chips if
¾ tsp baking soda
you like that.
½ tsp salt
3. I also double the recipe and that way use a whole
1 ½ tsp ground cinnamon
can of pumpkin.
¾ tsp ginger
4. Depending on over bake 30-45 minutes
1 cup canned pumpkin ( ½ can)
5. Don’t need to use a hand mixer but it won’t hurt if

½ cup canola or corn oil
you like to mix that way.

2 large eggs

2 ½ cups ( 15 OZ Semisweet

chocolate

Vegetable Soup
Submitted by: James Green - Cartographer

Ingredients: Directions:
1 64oz bottle V-8 juice 1. Brown until meat is done

3 cans original veg-all vegetables 2. In a large pot add v-8 juice, veg-all vegetables, and the meat

1lb ground chuck simmer 45 min

Crock Pot Stroganoff
Submitted by: Rebecca Fosnight - Emergency Management Specialist

Ingredients: Directions:
1-2lbs stew meat
1. Combine first group of ingredients in crock pot, slow

1 can French Onion Soup
cook for 6-8 hrs.

1 can Golden Mushroom soup 2. Cook any kind of noodles you want ( I prefer egg