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Gretchen McKay | (TNS) Pittsburgh Post-Gazette Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Related Articles Restaurants, Food and Drink | Do not wash your turkey and other Thanksgiving tips to keep your food safe Restaurants, Food and Drink | Frying a turkey this Thanksgiving? Here are some tips to stay safe Restaurants, Food and Drink | 5 budget-friendly Thanksgiving dinner ideas Restaurants, Food and Drink | The future of Thanksgiving is takeout and hosts couldn’t be happier Restaurants, Food and Drink | A starry Thanksgiving: Recipes beloved by Donna Kelce, Eric Stonestreet, Taylor Swift Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.
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WASHINGTON (AP) — American Airlines briefly grounded flights nationwide Tuesday because of a technical problem just as the Christmas travel season kicked into overdrive and winter weather threatened more potential problems for those planning to fly or drive. Government regulators cleared American flights to get airborne about an hour after the Federal Aviation Administration ordered a national ground stop for the airline. The order, which prevented planes from taking off, was issued at the airline's request after it experienced trouble with its flight operating system, or FOS. The airline blamed technology from one of its vendors. As a result, flights were delayed across American’s major hubs, with only 36% of the airline's 3,901 domestic and international flights leaving on time, according to Cirium, an aviation analytics company. Fifty-one flights were canceled. Dennis Tajer, a spokesperson for the Allied Pilots Association, a union representing American Airlines pilots, said the airline told pilots at 7 a.m. Eastern that there was an outage affecting the FOS system. It handles different types of airline operations, including dispatch, flight planning, passenger boarding, as well as an airplane's weight and balance data, he said. Some components of FOS have gone down in the past, but a systemwide outage is rare, Tajer said. Hours after the ground stop was lifted, Tajer said the union had not heard about any “chaos out there beyond just the normal heavy travel day.” He said officials were watching for any cascading effects, such as staffing problems. On social media, however, customers expressed frustration with delays that caused them or their family members to miss connecting flights. One person asked if American planned to hold flights for passengers to make connections, while others complained about the lack of assistance they said they received from the airline or gate agents. Bobby Tighe, a real estate agent from Florida, said he will miss a family Christmas Eve party in New York because his American flight was repeatedly delayed. The delays made him miss a connecting flight, leaving him the choice of going to his destination — Westchester, New York — on Christmas Day or taking another flight to Newark, New Jersey, that was scheduled to land Tuesday evening. He chose the latter. “I’m just going to take an Uber or Lyft to the airport I was originally supposed to go to, pick up my rental car and kind of restart everything tomorrow,” Tighe said. He said his girlfriend was “going through the same exact situation” on her way from Dallas to New York. Cirium noted that the vast majority of flights were departing within two hours of their scheduled departure time. A similar percentage — 39% — were arriving at their destinations as scheduled. Dallas-Fort Worth, New York’s Kennedy Airport and Charlotte, North Carolina, saw the greatest number of delays, Cirium said. Washington, Chicago and Miami experienced considerably fewer delays. Meanwhile, the flight-tracking site FlightAware reported that 4,058 flights entering or leaving the U.S., or serving domestic destinations, were delayed, with 76 flights canceled. The site did not post any American Airlines flights on Tuesday morning, but it showed in the afternoon that 961 American flights were delayed. Amid the travel problems, significant rain and snow were expected in the Pacific Northwest at least into Christmas Day. Showers and thunderstorms were developing in the South. Freezing rain was reported in the Mid-Atlantic region near Baltimore and Washington, and snow fell in New York. Because the holiday travel period lasts weeks, airports and airlines typically have smaller peak days than they do during the rush around Thanksgiving, but the grind of one hectic day followed by another takes a toll on flight crews. And any hiccups — a winter storm or a computer outage — can snowball into massive disruptions. That is how Southwest Airlines stranded 2 million travelers in December 2022, and Delta Air Lines suffered a smaller but significant meltdown after a worldwide technology outage in July caused by a faulty software update from cybersecurity company CrowdStrike. Many flights during the holidays are sold out, which makes cancellations even more disruptive than during slower periods. That is especially true for smaller budget airlines that have fewer flights and fewer options for rebooking passengers. Only the largest airlines, including American, Delta and United, have “interline agreements” that let them put stranded customers on another carrier’s flights. This will be the first holiday season since a Transportation Department rule took effect that requires airlines to give customers automatic cash refunds for canceled or significantly delayed flights. Most air travelers were already eligible for refunds, but they often had to request them. Passengers still can ask to get rebooked, which is often a better option than a refund during peak travel periods. That’s because finding a last-minute flight on another airline tends to be expensive. An American spokesperson said Tuesday was not a peak travel day for the airline — with about 2,000 fewer flights than the busiest days — so the airline had somewhat of a buffer to manage the delays. The groundings happened as millions of travelers were expected to fly over the next 10 days. The Transportation Security Administration expects to screen 40 million passengers through Jan. 2. Airlines expect to have their busiest days on Thursday, Friday and Sunday. About 90% of Americans traveling far from home over the holidays will be in cars, according to AAA. “Airline travel is just really high right now, but most people do drive to their destinations, and that is true for every holiday,” AAA spokesperson Aixa Diaz said. Gasoline prices are similar to last year. The nationwide average Thursday was $3.04 a gallon, down from $3.13 a year ago, according to AAA. Charging an electric vehicle averages just under 35 cents per per kilowatt hour, but varies by state. Transportation-data firm INRIX says travel times on the nation’s highways could be up to 30% longer than normal over the holidays, with Sunday expected to see the heaviest traffic. Boston, New York City, Seattle and Washington are the metropolitan areas primed for the greatest delays, according to the company. Associated Press writers David Koenig, Mae Anderson and Mike Pesoli contributed to this report.Governor Ahmed Aliyu of Sokoto State has reaffirmed his commitment to ensuring the development of a new Sokoto State. The governor gave the assurance on Tuesday at the state Government House during the swearing-in of a new set of commissioners, Special Advisers and Permanent Secretaries. He said the swearing-in opened a new chapter in his administration’s commitment towards achieving its nine-point agenda for the state. “As we all know, commissioners are the political heads in their respective ministries and also members of the State Executive Council, the highest decision-making body of the state. “I’m optimistic that all of you are chosen on merit, based on your track records which prove your integrity with vast experience in all human endeavors. “You are expected to deploy your rich experiences in running the affairs of your respective ministries in the overall development of the state. You should therefore live above board. “The Special Advisers are equally a veritable tool in the effective management of their respective Departments or agencies. They also serve as the political heads of wherever they are assigned. “On the other hand, Permanent Secretaries are the heads of the administration and Accounting officers of their various Ministries, Departments and Agencies. It is to be noted that this position makes the Permanent Secretaries an important tool for the success of any administration,” he said. The governor retreated that all the appointees were appointed with the expectation that they would deliver. “As heads of your MDAs in your respective places of assignment, a lot is expected from you. You must ensure transparency, accountability, and good governance at every level of your transactions. Related News Sokoto introduces e-ticketing for mass transit vehicles Find home where you are posted, NYSC DG tells corps members Sokoto gov pledges more development projects in 2025 “You must ensure proper record-keeping in all your MDAs, to leave behind a strong and credible legacy at any time you are moved to other places. “We expect you to work harmoniously with one another. You must ensure a harmonious working relationship among your officers so that the required positive results can be achieved. You must consult, study and master your assigned schedules to enable you to perform better. “You must bear in mind that this administration is the true reflection of a government of the people by the people and for the people, therefore, our sole target is to serve the good people of the state, and in consonance with our 9-point innovative smart agenda. “You are therefore expected to be dedicated, committed and hardworking in your areas of primary assignment. “You must also be prudent in the management of the resources at your disposal. You should know that this administration has zero tolerance for corruption, therefore, you must operate with all transparency and accountability and above all allow the fear of Allah to guide you. “You should have it in mind that you are appointed to serve your state and add value to the overall development of the state. “You can therefore be posted and re-posted to any sector. You should note that every sector is important in service delivery. The State Civil Service requires rejuvenation and discipline, therefore, you must ensure improvement in the productivity of the service. “Let me reiterate and reassure both the civil servants and entire good people of our dear state that our government would continue to be committed to the well-being of our people. “The security of lives and property is of utmost priority to us. We would, therefore, continue to collaborate with the Federal Government and all the security Agencies in the discharge of that responsibility. “I would like the civil servant to guard against laziness, lateness, and indolence to work. On our part, we will continue to address your needs for optimal performance. You must therefore be punctual, dedicated above all committed to your duty,” he added.Security Beefed Up In Panipat For PM Modi's Visit On Monday
Caitlin Clark honored as AP Female Athlete of the Year following her impact on women's sports Caitlin Clark has been named the AP Female Athlete of the Year after raising the profile of women’s basketball to unprecedented levels in both college and the WNBA. She led Iowa to the national championship game, was the top pick in the WNBA draft and captured rookie of the year honors in the league. Fans packed sold-out arenas and millions of television viewers followed her journey on and off the court. Clark's exploits also put other women's sports leagues in the spotlight. A group of 74 sports journalists from AP and its members voted on the award. Other athletes who received votes included Olympic gold medalist Simone Biles and boxer Imane Khelif. Clark’s only the fourth women’s basketball player to win the award since it was first given in 1931.