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Temperatures put fall food back on the radar

August 21, 2011
By Rose Kodet , Times-Republican

When the temperatures dipped recently I wanted some fall tasting food. So I found the following recipes but before I could try them, it got humid again. So, I have these recipes on my counter for the next drop in temperature.

Louisiana-Style Red Beans and Rice

1 large onion, diced small

2-3 tsp. olive oil

1 Tb;s. minced garlic

1 Tbls. Creole seasoning

1 tsp. dried thyme

1 tsp. dried oregano

Salt and black pepper to taste

4 c. cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock)

3 c. diced lean ham

3 c. homemade chicken stock or canned chicken broth

1 Tbls. Worcestershire sauce

1 tsp. green Tabasco (or use a smaller amount of red Tabasco)

2-3 bay leaves

1 tsp. red wine vinegar

3 cups cooked white rice for serving

If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain.

Cut ham into small pieces, about the size of cooked beans.

Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole seasoning, dried thyme, and dried oregano and saute 1-2 minutes more.

Put onion mixture into crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine.

Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. Canned beans are usually softer and will break apart more quickly.

Serve hot, topped with white rice. I have been told that in New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.

Lake Powell Spicy Rice

1 c. rice (not instant)

1 1/2 Tbls. olive oil

1 tsp. Creole seasoning

1 tsp. chile powder

1 tsp. Spike Seasoning

2 c. chicken stock (can be canned chicken broth)

Use a heavy pan with a tight fitting lid. Heat olive oil in pan, then add rice and saute until slightly golden, about 5 minutes.

Add spices and saute 1 minute, then add chicken stock, one cup at a time. (It will sputter, so be careful). Let the stock come to a boil, then reduce heat to a very low simmer, cover pan, and cook without lifting lid for 30 minutes.

After 30 minutes, check rice. If it is not done or broth is not completely absorbed, cover and cook 5 minutes more. When rice is done, turn off heat and let rice sit 5 minutes still covered. (If you're not careful to have the heat low enough, the rice might stick a little to the bottom of the pan, but it will loosen when it sits for five minutes.) Serve hot.

Cannellini Beans & Rice

Extra-Virgin Olive Oil

One onion, chopped

2 -3 cloves of garlic, chopped

Red pepper flakes

1 Tbs. tomato paste

1/2 c. - 1 c. water

1 can cannellini beans



Basmati rice (or any white rice)

Make rice according to package instructions.

Take a pan and add a drizzle of olive oil to coat the bottom. Add the onion and saute until the onion starts to become golden, about 10 minutes. Add salt toward the end.

Add the garlic and stir all around and push to the side and in one spot add a sprinkling of red pepper flakes to taste, about 1/2 tsp. and in another spot add the tomato paste. Stir the paste around in its spot til it turns orange and then stir everything all together.

Add the water. Let the water simmer up and then lower the heat. Add a little salt and taste.

Add the beans, including the liquid. Stir it all around and let simmer a few minutes. If it gets too dry, add more water and continue to simmer until it's saucy and hot.

Serve it on rice with some parsley.



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