Rice and beans

Rice and beans is one of my favorite meals, even when there is enough money to buy whatever food there is a craving for . . . it is one of those southern meals that can be varied in so many ways.  The meal is not complete without a batch of corn bread that I love to crumble in the rice and beans.

Today I was on a quest to find different variations of rice and beans and I ran across the AandE Channel's pages for Duck Dynasty, which includes some of the Robinson family's recipes.  You can find the link to Miss Kay's recipes at the end of this post.  

The Captain and I are Duck Dynasty fans and I always love their references to food . . . except that I would never ever, even if offered huge sums of money, eat squirrel.  Squirrels are like little outdoor pets for me!  The Captain, on the other hand, tells me it was a favorite childhood meal after a day of hunting down squirrels in the woods and bringing them home for Mom to cook.  

Here is an excerpt from the write up on this recipe, followed by the recipe . . .

"The family subsided on rice and beans, cornbread, and whatever fish and game the boys could catch. Rice and beans was a staple dish at the Robertson dinner table. A hundred-pound bag of rice and several cans of beans would last for weeks. There are dozens of ways to prepare rice and beans, and the recipes could be altered by adding a simple gravy or squirrels, quail, or fish so it was a perfect meal for the struggling Robertson family.

You can be creative with this. Don't worry about doing it exactly the way it is written, try stuff, if you don't have an ingredient make it anyway. I make beans every time we make or buy a ham — the ham bone is the key. You will find hunks of that ham when it cooks off the bone that you never knew existed and they are delicious. NEVER throw ham bone away!"

INGREDIENTS
• 1 pound dry kidney Pinto beans
• 1/3 cup olive oil
• 1 green bell pepper, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 2 tablespoons minced garlic
• 6 cups water
• a couple of slices of bacon, cut up
• ½ teaspoon cayenne pepper (less if you are feeding kids)
• 2 bay leaves (if you don't have it in your cabinet don't worry about it)
• a pinch of brown sugar
• 1 teaspoon Phil Robertson's Cajun Style Seasoning
• 1 tablespoon parsley flakes (again, don't sweat it if you don't have it)
• 1 pound Andouille sausage, sliced (Add more if you like sausage, or a different kind if this is too spicy.)
• Ham bone with as much ham left on it as you want (I buy one that is honey glazed, take the ham off for sandwiches, then use what's left for beans)
• 4 cups water
• 2 cups long grain white rice
• Louisiana Hot Sauce

DIRECTIONS
1. Rinse beans and transfer to a large pot with ham bone six cups of water. Make sure the water is covers all the beans.
2. In a skillet, heat olive oil and cut up bacon over medium heat. Sauté onion, garlic, bell pepper, and celery for three to four minutes.
3. Stir cooked vegetables into beans.
4. Season with bay leaves, cayenne pepper, parsley, and Cajun Style Seasoning.
5. Bring mixture to a boil and then reduce heat to medium and cook 4 to 6 hours, or until beans are soft and done. Simmer for 2 1/2 hours.
6. Cut sausage into slices and brown in skillet on medium heat with a teaspoon of olive oil.
7. Stir sausage into beans towards the end of cooking time and continue to simmer for thirty minutes.
8. Add a pinch of brown sugar to taste.
9. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for twenty minutes. Serve beans over steamed white rice and add plenty of Louisiana Hot Sauce.

For more family recipes, visit our Kay's Recipes page.

Cheddar Chicken Stuff Poblanos

Peppers are more like a passion in our kitchen and poblanos are one of my favorites!


Life has been much different lately with The Captain home from the hospital recovering from surgery. Grocery store rotisserie chicken has become my best friend!  This recipe is perfect for what I pick off of the chicken for a leftover meal.


Can't wait to try this recipe :)

4 large poblano chiles 
2 medium tomatoes, chopped 
1/2 medium white onion, chopped 
1 large clove garlic, chopped 
1 tsp. dried oregano, crumbled 
1 tsp. ground cumin 
Generous pinch ground cinnamon 
Kosher salt 
1 Tbs. olive oil 
2 cups shredded cooked chicken, preferably dark meat 
1-1/2 cups cooked brown or white rice 
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.) 
1/4 cup chopped fresh cilantro (including some tender stems) 
1 Tbs. lime juice 

---

Position an oven rack about 4 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.

Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.

Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt.

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 14; Protein (g): 37; Monounsaturated Fat (g): 9; Carbohydrates (g): 28; Polyunsaturated Fat (g): 2.5; Sodium (mg): 570; Cholesterol (mg): 125; Fiber (g): 5;

Source and credits:

photo: Scott Phillips

From Fine Cooking 97, pp. 21

December 31, 2008

Gina's Cuban Style Fried Rice

Although I shared many of my recipes when I first started this blog, I don't do it often enough.  One of the reasons is my method of cooking is difficult to explain for someone else to duplicate.  Best way I can describe it . . . I just throw stuff together and don't measure anything.  

Then there is the problem of taking good photos of the process!  Truth is . . . it is not a pretty process when either The Captain or I cook, although it is a much neater process when we work together, as we often do.  With that said . . . I'm going to make an effort to start taking photos when we cook and share more of our own recipes or variations of recipes that I post.

Anyway . . . here is how I make what I call Cuban Fried Rice.

It is rarely the same every time since it depends on what I have in the fridge, so use my method as a starting point and use what you like or have in the fridge.

Almost everything in this meal were leftovers.  We had a thick cut pork chop and some of a wild rice mix left over from the night before.  

I hate throwing food away and try to use it for another meal.

Saute two diced onions and minced garlic with a little olive oil . . . seasoned with cumin and cayenne pepper.  (If I have them on hand, I always add whatever type of peppers I have.  I use one or two depending on what I have.)

I didn't have quite enough meat from the left over pork chop, so I put in a frozen chicken breast in with the onion and garlic in the pan.  

When the chicken is thoroughly cooked and the onions caramelized, cut into bite sized pieces and add the pork chop cut into thin strips. Let them cook a bit (15-20 minutes) so the flavors blend.

Add the rice and a can of peas to the pan and stir well to blend all the ingredients together.  Turn the heat down to low, put a lid on the pan and let it simmer for about 15 minutes.

I'm not in a hurry when I cook.  Each step blends the flavors together . . . taste as you go along!  The first step, caramelizing the onions and garlic with the seasonings, is the most important step since it is the flavor base of your meal.  Latinos call this a "sofrito."  

Usually I will turn the heat down and walk away from it between adding ingredients.  An important point to mention is that I strictly use stainless steel cookware which holds the heat well and will not burn your food if you don't cook on really high heat.  Sometimes I even turn the burner off for the last step as long as I keep the lid on the pan.  

I bought my set of cookware back when I was in high school!  A good set of cookware is an awesome investment since they will last forever. 

This is the style of cooking I learned from my Nana and it really does make cooking a meal a joyous thing . . . or maybe I was just a born foodie and naturally enjoy it!

I have so many variations for my "fried rice" . . . it is awesome with shrimp or fish too.  The vegetable and rice variations are endless!  It is fun to experiment with cooking :)

Hope my instructions made sense!  Feel free to ask questions through comments.

Fat Tuesday Shrimp Creole Over Dirty Rice

Louisiana Dirty Rice

1/4 Cup Onion, chopped
1/4 Cup Celery, chopped, leaves, too
1/2 lb. Fresh Andouille or Pork Sausage

In large skillet, brown sausage with the onion and celery until the
sausage is just cooked and crumbled and the vegetables have softened.
If sausage produces excess fat, drain.
If using Jungle Jim's fresh sausage, no need to drain.

To the browned sausage mixture, add:

1 Cup White Long Grain Rice, uncooked
2 Cups Water
1 1/2 Tsp. Ground Cumin

Stir ingredients together and bring to a boil.
Cover, reduce heat to low, and simmer for 20 minutes or until rice is
tender.

While your Dirty Rice is simmering . . .



Fat Tuesday Shrimp Creole

2 Tab. Canola Oil or Extra Virgin Olive Oil
1/2 Cup Onion, chopped
1/2 Cup Green Bell Pepper, chopped
1/4 Cup Celery, chopped

Heat oil over medium high heat and sauté vegetables until tender, about
4-5 minutes.

Add:

2 Cloves Garlic, minced

Cook one minute more.

Sprinkle vegetables with:

1 Tsp. Creole Seasoning*
1/4 Tsp. Cayenne Pepper or to taste

Stir mixture thoroughly.


Add:

1 - 14.5 oz. Can of diced tomatoes, undrained
1/4 Cup White wine, water, tomato juice, or tomato sauce
1 Bay Leaf

Bring mixture to a boil.
Cover, reduce heat to low and simmer 10 minutes.


Add:

1 lb. Fresh, raw Shrimp, cleaned, shelled, and deveined

Simmer, covered, 4-5 minutes or until shrimp is opaque.

Remove Bay leaf and discard.

Check seasoning and add salt and pepper and additional spice to taste.
(Some Louisiana cooks swear by adding a pinch of sugar and a dash of hot
sauce at the end of the dish!)

Sliced Green Onion and Chopped Fresh Parsley

Spoon Dirty Rice into a low bowl or plate and top with Shrimp Creole.
Sprinkle chopped green onion and parsley over top and serve.
Don't forget a bottle of hot sauce for the table!

Makes 4 scrumptious dinner servings.

Source: Recipes from WCPO.com, the Web site of WCPO-TV in Cincinnati, Ohio

Cheap Meals 101 . . . the Gina way

This is more of a cooking concept and what I try to have in the kitchen pantry than an actual recipe.

In my personal every day cooking, if I'm not following a specific recipe, I literally throw a meal together based on what is in my refrigerator and what I'm hungry for. Even in days when money is not a concern, I still cook "cheap" because I hate to waste anything.

It is said that poor people are fat people . . . such is the case with my style of cooking, which usually includes rice, pasta, potatoes or Campbell's "cream of something soup".

Bisquick is my secret to awesome biscuits and pancakes. I must come up with a recipe for both a Bisquick type of baking mix and a "cream of soup" recipe to make cooking even cheaper.

While it is important to pay attention to the type of food you are eating, what is equally or more important is to eat in moderation.

There are other "must haves" for my pantry . . .

One of my greatest cooking secrets is using the mind boggling variety of salad dressing on the market. Cheap, expensive, healthy, not healthy, low fat, no fat . . .

My favorite salad dressings for cooking are . . . italian dressing, vinegar and oil combinations and my favorite for an oriental flavor is something called Asian Sesame with Ginger and Soy. Check out the salad dressing section of your grocery store . . . I stock up when they go on "buy one get one free" sales.

An assortment of cheeses . . . mozarella, cheddar and parmesean . . . always have them on hand.

Pasta sauces in a jar . . . red and white . . . they come in an assortment of flavors . . . stock up when they go on "buy one get one free" sales.

Dry or canned beans . . . whatever you love. Different varieties of beans and rice are among my favorite meals.

Veggies . . . I always have potatoes, onion, pepper assortment and LOTS OF GARLIC. Tomato is also great to have on hand, but you can do without it. When I can afford it, fresh mushrooms are a must . . . I love them in almost everything.

Meat is optional . . .

I buy eggs two dozen at a time . . .

Although I am not necessarily a vegetarian, I could easily adapt to that lifestyle. I rarely eat beef. I stock up on frozen chicken tenderloins . . . fast, cheap and easy. When whole chickens are on sale . . . go for it . . . super bargain . . . even cheaper.

An example of a thrown together fast and easy "cheap" meal . . .

Start a pot of white rice or pasta . . .

Saute onions, pepper and garlic until almost caramelized . . . throw in chicken, fish or pork and cook until browned. (If using shrimp . . . wait until the last 4 minutes of cooking to add to the mix)

Add salad dressing of your choice . . . between the juice of the onions, pepper and salad dressing, this is your sauce . . . put in as much salad dressing to make the consistency you like.

Cook around 10 minutes or enough for the flavors to blend . . . you must taste as you cook . . . that is half the fun!

Voila . . . cheap, fast, easy and delicious meal . . . let the stove do the work. I find that the longer you cook a meal, the better it tastes as the flavors blend. Usually I get it started, turn down on a lower heat and let it cook down, sometimes for at least an hour, stirring occasionally.

I don't use anything but stainless steel cookware . . . it works for my style of cooking and it does make a difference.

There are various combinations of type of meat and spices that I use . . . I'll try to come up with specific recipes.

Otherwise . . . don't be afraid to experiment . . . if it turns out bad, either have a salad or peanut butter and jelly sandwich or call for a pizza delivery . . . depending on how your money situation is. :)

If you use ingredients that you naturally enjoy anyway, you can't go wrong.

Spanish Rice

Serves 6

2 Tbs vegetable oil
1 cup uncooked regular long grain rice
1 medium onion, chopped (1 cup)
2 1/2 cups water
1 1/2 tsp salt
3/4 tsp chili powder
1/8-tsp garlic powder
1 small green pepper, chopped (1/2 cup)
1 8-ounce can tomato sauce (not pasta sauce)

Heat oil in 10-inch skillet over medium heat.

Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender.

Stir in remaining ingredients. Heat to boiling; reduce heat to low.

Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Asian Chicken & Rice Bake

This is another one of those awesome Campbell Soup recipes that you can vary in so many ways by substituting or adding ingredients . . . like adding fresh mushrooms to this recipe.

From: Campbell's Kitchen

Prep: 5 minutes
Bake: 45 minutes

Serves: 4

Ingredients:

3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts halves
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. honey
1 tsp. garlic powder
Paprika

Directions:

Spread the rice in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken.

Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover.

Bake at 375°F. for 45 minutes or until the chicken is cooked through.

Tip: Add 2 cups frozen broccoli flowerets to the rice before baking.

Variation: Sprinkle with toasted sesame seed after baking.

Cheesy Rice Pilaf

This recipe comes from Emeril, The Food Network . . . use your own variations . . . I've never added the peas to mine since I use it as the base for the meal . . .

I always use it for some type of stir fry of chicken, pork or shrimp and whatever vegetables I want to throw in . . . also excellent with left over beans for a variation.

For a meal using left over chili you want a variation for . . . use cheddar cheese in the rice recipe and top with chili . . . mmmmmm good!

Ingredients:

• 3 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onions
• 1/2 cup finely chopped yellow bell peppers
• 1 cup long-grain rice
• 1 teaspoon salt
• 1 bay leaf
• 2 cups chicken stock
• 1/2 cup frozen peas
• 1/2 pound fontina or mozzarella, diced 
• 1/4 cup chopped fresh parsley leaves

Directions:

In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. 

Add rice, salt, and bay leaf and cook, stirring, for 1 minute. 

Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. 

Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. 

Serve immediately.