myredrecipebook

Red Beans and Rice v.2

This recipe was inspired by a cooking segment that was on the Harry Connick, Jr. Show. I couldn't find the recipe online, but this is what I could remember and it came out great! The roux was omitted to make the recipe lighter and salt was added in the end, not during cooking since the sausage is already salty enough to flavor the whole dish.

1 lb dried red beans
Hillshire Farms Smoked Beef Sausage
canola oil
1 yellow onion, chopped
2 carrots, halved and chopped
1 green bell pepper, chopped.
1 can diced tomatoes
2 cloves of garlic, smashed and chopped
Lawrey's Season salt
Fresh grounded black pepper

The night before, soak the 1 lb dry red beans in just enough water to cover them. The next morning, drain and rinse the beans and then place them in a crock pot with just enough water to cover them. Set the heat on high to cook for 4 hours. At the 4 hour mark, check the beans for doneness. Change the heat setting on the crock pot to low.

When the beans are done cooking, make 3 cups of white rice in the ride cooker.

Slice the smoked sausage into thin slices about a 1/4 inch thick. Brown in a large skillet with about a tablespoon of oil. Once cooked, add the chopped onion. Stir and cook for 2-3 minutes and then add the garlic. Cook for an additional minute. Add this to the beans.

Add an additional tablespoon of oil to the same large skillet. Add the chopped carrots and bell pepper. stir frequently and cook until tender crisp, about 3-5 minutes. Add to the beans. Also add the entire contents of the can of diced tomatoes to the pot of beans. Stir well.

Season the beans with Lawrey's season salt and lots freshly ground black pepper. Stir well.

Serve on top of cooked white rice. To make it spicy, top with Louisiana Hot Sauce.



Quick Beef Stroganoff

1 1/2 lbs thin cut beef
1 tbsp oil
1 tsp Lawry's Season Salt
1/2 bag No Yolks Extra Broad Noodles
1 cup frozen green peas
1/4 cup chopped onion
1 can Campbell's Mushroom Gravy

In a medium saucepan, prepare the noodles. At the halfway point, add frozen green peas. Cook for another 10 minutes then drain.

In a medium frying pan, heat oil. Prepare beef by cutting into bite sized pieces then season with Lawry's Season Salt. Add to frying pan. Cook using medium heat until tender, about 5 minutes. Remove beef from heat. In the same frying pan, add onion. Cook until translucent. Deglaze with hot water from the pasta.

In the saucepan, add gravy, cooked beef and onion, noodles and peas. Mix together and serve.

Makes 2-3 servings.

Paper Bag Popcorn

So I'm always looking for something crunchy to snack on. Chips make me fat and crackers may have dairy in them. What to do? I make popcorn a lot. But I was finding that after making large pots of popcorn, we were throwing away lots.

I need to make a small batch without the pan. Enter the brown paper bag. The one you pack with lunches. That one.

I add 1 or 2 tablespoons of popping corn in a clean, unused brown paper bag, move the corn to one corner of the bag, then add one tablespoon of popcorn oil directly on top of the popcorn, close the top of the bag quickly and place it into the microwave oven and cook it on high for one minute.

My microwave is 1600 watts so I have to watch the popping at the end so it doesn't burn. After the popping has mostly stopped, the cooking is complete. You can open up the bag (watch for steam) and salt it right in the bag.

This method makes a few cups of popcorn.

Perfect Sweet Tea

I don't like my sweet tea too sweet nor too strong so due to trial and error, I finally found the right combination I can enjoy drinking all day long.

Perfect Sweet Tea

1 half gallon plastic pitcher
6 Lipton tea bags
3/4 cup granulated sugar
1 quart of boiling water
1 quart ice water


Directions:

In a tea kettle or saucepan, bring to a boil one quart of water. Add sugar and tea bags to pitcher. Once water is boiling, add to pitcher. Steep tea for one minute, then discard tea bags. Mix to combine sugar and tea, add cold water and mix again. Refrigerate.

Easy Pork BBQ

Do you know what makes flavorful tender BBQ pork? It's all in the preparation.

Your favorite butcher, (i.e. Farmer John, among others) will prepare the ribs in packages that are around 2.5 pounds in weight uncooked which will serve two people.

Many online recipes call for you to boil the ribs before placing them on a BBQ to finish with sauce. This is a great idea if you've got the time to do it, but in the real world, this cook needs to sometimes be able to prepare meals without having to stand over a hot stove to do it. Enter the crock pot.

I added one tablespoon of garlic powder and one teaspoon of ground black pepper to the crockpot, cut the side of ribs into 2-3 riblets per serving (so the rack fits into the crockpot better lying flat), and added just enough water to cover the ribs.

I let this "boil" in the crockpot for 4 hours on low.

Once done, then I started my BBQ and allowed it to get up to at least 400 degrees before placing the ribs on the grill. I grilled them on both sides to gain a slight char (this should take no more than 20 minutes because, let's face it the ribs are already cooked through due to being boiled) and then slathered them with your favorite BBQ sauce de dour.

Sausage Vegetable Soup

Sausage Vegetable Soup

Johnson's stadium fully cooked bratwurst- 1 1/2 package
2 potatoes, diced;
3 celery stalks, sliced;
1 medium onion, diced;
1-15 ounce can canellini beans, drained and rinsed;
1 tablespoon chicken bouillon powder;
8 ounces or more chopped greens (radicchio, escarole, endive, kale, baby spinach, etc);
1 tsp granulated garlic;
2-14 ounce cans peeled and diced tomatoes;
2 sliced carrots;
olive oil

In large stock pot over medium high heat, add tablespoon of olive oil, a pinch of coarse kosher salt, and onion cooking until translucent. Add to pot carrots and celery. Cook for about 5-7 minutes, stirring a few times. In a medium skillet, brown sausage, then cut into bite-size pieces, then add chopped sausage along with potatoes, chicken stock, garlic and pepper. Add canellini beans, diced tomatoes and cold water to pot until it is about 2/3rds full. Add greens. Make sure greens are covered in water by pushing them under and allow everything to return to slow boil. This should take about 20 minutes. Stir occasionally to prevent burning, but don't over cook. Garnish with your favorite croutons.

Adapted from http://www.yelp.com/menu/claros-italian-market-tustin/recipes