Red Beans and Rice

Traditional Red Beans and Rice are made with tasso, ham, and/or sausage. Aiming for a more heart-healthy dish, I don’t include those in my red beans. Between the seasonings and the chicken stock, I have noticed no dilution of the flavor. Also, with the possible exception of the parsley, the rest of the ingredients are usually on hand as staples in my kitchen. With minimal preparation time, these are perfect for a busy day at home.

1 pound dried Red Kidney Beans, rinsed and sorted over

     

3 Tbsp Olive Oil

1-1/2 C Chopped Onions

3/4 C Chopped Celery

2 tsp Salt

1/2 tsp Ground Black Pepper

2 Bay Leaves

2 Tbsp Chopped Fresh Parsley

1 Tbsp Dried Thyme

3 Tbsp Chopped Garlic

10 cups Chicken Stock or Broth

2 cups Cooked Brown or White Rice

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for at least 8 hours. (If you’re feeling spontaneous and didn’t soak the beans overnight, simply add 2” more water, put them on the stove and bring them to a boil, lower the heat to simmer for 10 minutes. Remove them from the heat, cover with a lid, and allow them for sit for 1 hour.) Drain and set aside.

In a large pot, heat the olive oil over medium-high heat. Add the onions and celery to the pot. Season with salt and pepper, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, and cook, stirring, about 4 minutes. Add the garlic and cook for 1 minute.

Add the beans and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and start to thicken, about two hours. Should the beans become too thick and dry, add more stock, about ¼ cup at a time.

Remove from heat and with the back of a heavy spoon, mash about ¼ of the beans against the side of the pot (or use an immersion blender- so much quicker!). Continue to cook until the beans are tender and creamy, 15-20 minutes.

Remove the bay leaves and serve over rice. Enjoy!

Fruit Crumble

 
This is a perfect use for summer fruits and is quick and easy to make. Don't forget the vanilla ice cream!

Turkey Picadillo

This is my new go-to taco meat. I have been making this since having it at a friend’s house and questioning him closely on how it was made. Traditional picadillo is made with ground beef, and calls for a potato instead of carrots. I make it that way sometimes as well, but developed this version since we usually eat more poultry than beef at home. You’ll notice some flexibility in the ingredients and their amounts. Make this to your taste. If you like it hot—throw in more of those jalapenos (and/or) serrano peppers; if you aren’t sure about the number of garlic cloves—add or subtract! Serve this traditionally in tortillas, or roll into a lettuce wrap, or simply eat it with a spoon. Picadillo keeps well if refrigerated for leftovers, and microwaves easily, so don’t be afraid to make a lot!

Chinese New Year Candy

 These were brought to a women's retreat I attended recently, and, oh my stars, were they delicious! Upon my first bite of one of these scrumptious morsels, I decided I wasn't leaving without the recipe.

Lemon Vinaigrette

 Discovered this in a friend's refrigerator and have been pestering her for the recipe ever since!

1/3 C extra-virgin olive oil

1/4 C fresh lemon juice

1 tsp. Dijon mustard

1/2 tsp. honey

1 garlic clove, minced

1/2 tsp. kosher salt

freshly ground black pepper, to taste

Mix together ingredients and toss onto green salad! So simple, and yet, so delicious!

Smoked Fish

 Inspired by our vacations to the shore of Lake Superior where the smoked fish is amazing and must be featured in as many meals as possible, from dinner in the dining room to picnic on the sailboat. I cobbled this recipe together from several I found online. This requires brining overnight, so prepare in advance!

Simply Marvelous White Chicken Chili

Perfect for a rainy day.  Heat it up to your taste with the Tabasco- I usually go for the maximum amount, but then, that's my preference.

1 Tbsp. Olive Oil

1 ½ tsp. Butter

1 C diced Onion

2 C diced Celery

2 C chopped Red, Yellow and/or Green Pepper

2 cloves minced Garlic

1 tsp. minced Jalapeño

1 -7 oz. bottle of Beer

1 can diced Tomatoes

1 can Pinto Beans

1 can Chicken Broth

1/2 lb. Chicken, cooked and diced (4-5 breasts)

1 ½tsp. Chili Powder

3 tsp. Sugar

2 tsp. Sea Salt

1 ½ tsp. Pepper

1 ½ tsp. Onion Powder

1 dash Tabasco (or two, or three)

1 tsp. Garlic Powder

¼ tsp. Celery Salt

½ tsp. Cayenne Powder

¾C Milk

1/3 C Half-n-Half combined with 3 Tbsp. Cornstarch

In a large stockpot, gently sauté the onion, celery, garlic, peppers and jalapeño in the oil and butter for about 15 minutes.  Add beer, tomatoes, beans, and chicken.  Then add the seasonings, broth, sugar, and Tabasco.  Bring to a gentle boil and add milk and the cornstarch mixture, stirring to combine well.  Lower heat to a low simmer for 20 to 30 minutes; stirring often.  Adjust the seasonings to taste, adding more broth if it gets too thick.  Be sure to serve with a wonderful loaf of bread!