In keeping with the dinner in courses theme, I've been looking around for simple veggie ideas. One of my current favorites is a classic french dish of boiled leeks in vinegarette. Here's what you do:
leeks--1 or slightly less per person (depends on how big the leeks are)
Trim, wash, and prep your leeks according to this video: LEEKS! (follow the 1st set of instructions she gives for preparing leeks for a recipe that calls for the entire leek)
Next, let's make the dressing:
Remembering from earlier posts that we always want to keep our dressing ratio of 2 parts oil to 1 part acid (vinegar, lemon juice, etc), our dressing would look something like this:
8 TB olive oil
4 TB red wine vinegar
1 TB dijon mustard
However, if you are trying to cut back on the fat, you can replace the oil with vegetable stock. Usually I make mine like this:
7 TB stock
1 TB olive oil
4 TB red wine vinegar
1 TB mustard
salt & pepper to taste
Shake it up in a mason jar and set aside. Now let's get back to those leeks:
Boil a pot of water, making sure the water is at least 3-4" deep. Carefully place the leeks in the pot, cover, and gently boil for 6 minutes.
Remove leeks from the pot and put them in a bowl of ice water so they stop cooking. Remove from the bowl after 30 seconds so they don't get too cold.
Finish cutting the leeks lengthwise in half, and place on a rimmed plate or serving dish. Pour the dressing over them, and serve.
NOTE: I love dressing. You may want to reduce the amount used if you are not dressing-crazy like me.
Showing posts with label winter meals. Show all posts
Showing posts with label winter meals. Show all posts
Wednesday, December 26, 2012
Monday, January 11, 2010
Red Beans & Rice
I am famous for my red beans & rice. People ask me for the recipe all the time, and it is the #1 request when we have folks over for dinner. This dish is very special to me, which is probably why it tastes so good. I love making it, and I think you can taste that in the food. I grew up eating RB & R frequently. My grandmother was from Louisiana, and my mom spent every summer there till she was 21. I didn't realize till I moved away from home how much of the food I grew up with was cajun or influenced by that cuisine.
RB & R is one of those recipes that everyone makes slightly different. My recipe is a combination of my mother's and my grandmother's. There are 2 important secrets to making the perfect pot of red beans, and I learned 1 from mom, the other from Maw Maw (grandmother). Secrets will be noted in the body of the recipe...
Red Beans and Rice, My way:
1 lb. small red chili beans. Do NOT use kidney beans. You can usually find small red beans in the mexican, latin, or spanish section of your grocery store. GOYA brand is good to use.
Soak the beans overnight. Drain & rinse.
These days I make my beans in the crock pot, but you can use the stove if you start the heat at medium, then keep the heat on very low for several hours, and you are around to manage the beans all day.
Take 4 thick slices of bacon and layer them across the bottom of the crockpot. If you can't get your hands on thick bacon, use 6 slices of thin. Try to get uncured smoked bacon if you can. If you've got a leftover ham bone with meat on it, you can use that instead. Do not use salt pork or smoked ham shanks sold at the grocery store/butcher. Both will add fat but no flavor.
Pour the soaked, drained, & rinsed beans on top of the bacon. Add enough warm water to cover the beans + 1 1/2 inches. Do not stir. Cover the crockpot.
NOTE: If you are going to be gone for more than 8 hours, turn your crockpot on LOW. It is best to have the beans on HIGH, check the beans after 6 hours, then turn down to LOW. Every crockpot is different, so you might want to try this recipe out on a weekend first, when you are home and can check the beans after 6 hours or so. Basically you are cooking the beans till they are tender. This can take anywhere from 6-8 hours. If you are gone for 8-10 hours, it's ok, just keep the crockpot on LOW the whole time. You never want your water to be less than 1/2 inch above the beans. But not too much either...
When beans are tender, stir, being sure to scrape the bottom of the pot to move the bacon. Season with Tobasco, Louisiana Crystal Hot Sauce (Red Devil is similar), and Tony Chachere's Seasoning. I suppose you can use any ol' cajun seasoning mix if you can't get your hands on Tony Chachere's. Tony's has salt, plus you've got salt from the bacon, so I find no need to add more salt. After you season, wait 5 minutes to taste. These seasoning taste better the longer they are in the beans, which is why RB & R is so good leftover the next day.
Now, here is secret #1 (Maw Maw): Using a large spoon, mash some of the beans against the side of the pot. This will thicken the sauce. I mash about 1/4 of the beans. Don't be tempted to take them out and whizz them in the food processor, that will overdo it. Keep it simple.
Make your rice--white or brown, it's your choice. I like medium-grained. Especially "Texmati" brand (of course). Sometimes I just make a loaf of cornbread and dump my beans on a slice of it in a bowl instead of making rice.
Please serve your beans and rice (or cornbread) in nice deep bowls. Rice or cornbread first, then ladle the beans on top.
Secret #2 (Mom): Add one capful of white distilled vinegar to each bowl of beans and rice, and stir. Aaron adds 3, which is fine because he is vinegar crazy. I'm telling you, this is the key!!
And there you have it. Freezes beautifully.
RB & R is one of those recipes that everyone makes slightly different. My recipe is a combination of my mother's and my grandmother's. There are 2 important secrets to making the perfect pot of red beans, and I learned 1 from mom, the other from Maw Maw (grandmother). Secrets will be noted in the body of the recipe...
Red Beans and Rice, My way:
1 lb. small red chili beans. Do NOT use kidney beans. You can usually find small red beans in the mexican, latin, or spanish section of your grocery store. GOYA brand is good to use.
Soak the beans overnight. Drain & rinse.
These days I make my beans in the crock pot, but you can use the stove if you start the heat at medium, then keep the heat on very low for several hours, and you are around to manage the beans all day.
Take 4 thick slices of bacon and layer them across the bottom of the crockpot. If you can't get your hands on thick bacon, use 6 slices of thin. Try to get uncured smoked bacon if you can. If you've got a leftover ham bone with meat on it, you can use that instead. Do not use salt pork or smoked ham shanks sold at the grocery store/butcher. Both will add fat but no flavor.
Pour the soaked, drained, & rinsed beans on top of the bacon. Add enough warm water to cover the beans + 1 1/2 inches. Do not stir. Cover the crockpot.
NOTE: If you are going to be gone for more than 8 hours, turn your crockpot on LOW. It is best to have the beans on HIGH, check the beans after 6 hours, then turn down to LOW. Every crockpot is different, so you might want to try this recipe out on a weekend first, when you are home and can check the beans after 6 hours or so. Basically you are cooking the beans till they are tender. This can take anywhere from 6-8 hours. If you are gone for 8-10 hours, it's ok, just keep the crockpot on LOW the whole time. You never want your water to be less than 1/2 inch above the beans. But not too much either...
When beans are tender, stir, being sure to scrape the bottom of the pot to move the bacon. Season with Tobasco, Louisiana Crystal Hot Sauce (Red Devil is similar), and Tony Chachere's Seasoning. I suppose you can use any ol' cajun seasoning mix if you can't get your hands on Tony Chachere's. Tony's has salt, plus you've got salt from the bacon, so I find no need to add more salt. After you season, wait 5 minutes to taste. These seasoning taste better the longer they are in the beans, which is why RB & R is so good leftover the next day.
Now, here is secret #1 (Maw Maw): Using a large spoon, mash some of the beans against the side of the pot. This will thicken the sauce. I mash about 1/4 of the beans. Don't be tempted to take them out and whizz them in the food processor, that will overdo it. Keep it simple.
Make your rice--white or brown, it's your choice. I like medium-grained. Especially "Texmati" brand (of course). Sometimes I just make a loaf of cornbread and dump my beans on a slice of it in a bowl instead of making rice.
Please serve your beans and rice (or cornbread) in nice deep bowls. Rice or cornbread first, then ladle the beans on top.
Secret #2 (Mom): Add one capful of white distilled vinegar to each bowl of beans and rice, and stir. Aaron adds 3, which is fine because he is vinegar crazy. I'm telling you, this is the key!!
And there you have it. Freezes beautifully.
Saturday, December 5, 2009
Roasted Winter Veg
Delicious and easy dinner tonight. I took an 8" round cake pan and lightly greased it with olive oil. Then I chopped up some winter veggies: carrots, onions, potatoes. You can also use sweet potato, turnip, celery root, parsnip. Lightly coat w/ olive oil, then add rosemary and sea salt. Lay a few links of sausage, a chicken leg, or some tofu on top, and throw in a preheated 400* oven for about an hour. That's it! The veggies get all caramelized and crispy...yum. If you think your meat is over cooking, just take it out after 30 minutes. You can use 1, 8 inch pan per person and serve it right on the table for that rustic look. This one is a keeper!
Thursday, February 5, 2009
Quick Winter Notes
Not much time, so here are some notes for winter that I can expand on later:
* Pizzas continue to be the #1 food at our house. Now I am making the crust w/ part whole wheat flour. Breakfast pizzas are my favorite: sauce, light on cheese, 1 strip of cut up bacon, and crack some raw eggs on top before baking.
* Overnight oatmeal. Just throw some rolled oats and water (ratio is 1 part oats to 4 parts water) into the crockpot before you go to bed at night. Add some dried fruit: apricots, cherries, dates, cranberries, rasins, etc. and some flax meal, then put the crock pot on "low." In the morning you have this super-chewy yummy hot breakfast. I am going to experiment w/ corn grits this week.
* Mac & cheese with add-ins. Sorry, but its a childhood favorite. I tried making my own, but frankly I like the boxed kind better. I use Annie's Whole Wheat Shells & Cheese. Add-in's include: sliced tomatoes & green peas (throw frozen green peas in with the cooking pasta 3 minutes before its done); pureed butternut squash (the kids will never know!); turkey bacon & mushrooms (sauteed together first); and of course, plain w/ a side of fish sticks & ketchup.
* Ham & Swiss on a baguette. Or if you are feeling fancy--hot ham & cheese on a potato roll.
* Saurcraut & weiners cooked all day together in the crock pot. Use a can of beer for your cooking liquid.
* Sides: sweet potato fries, baked potatoes, mashed potatoes, romaine & avacado salad, raw baby carrots, spinach & hard boiled egg salad, deviled eggs, sliced apples & pears, baby arugula w/ lemon juice and olive oil.
* Smoothie: pineapple/coconut juice w/ 1 banana, protein powder, & 2 leaves of raw kale. Just whizz it up and ignore the texture of the kale :)
Aaron's picks:
Aaron has continued roasting various meats, of course. Favorites this winter include: boston butt (pork shoulder--one of the cheapest meats per pound sold out of the case), whole chicken or turkey, pork loin roast, brisket, and chicken drumsticks. He roasts them slowly usually after marinating for 12-24 hours or applying a dry rub. The meat keeps great in the fridge for up to a week and makes an excellent cold lunch served with cheese, bread, broth, and fruit.
* Pizzas continue to be the #1 food at our house. Now I am making the crust w/ part whole wheat flour. Breakfast pizzas are my favorite: sauce, light on cheese, 1 strip of cut up bacon, and crack some raw eggs on top before baking.
* Overnight oatmeal. Just throw some rolled oats and water (ratio is 1 part oats to 4 parts water) into the crockpot before you go to bed at night. Add some dried fruit: apricots, cherries, dates, cranberries, rasins, etc. and some flax meal, then put the crock pot on "low." In the morning you have this super-chewy yummy hot breakfast. I am going to experiment w/ corn grits this week.
* Mac & cheese with add-ins. Sorry, but its a childhood favorite. I tried making my own, but frankly I like the boxed kind better. I use Annie's Whole Wheat Shells & Cheese. Add-in's include: sliced tomatoes & green peas (throw frozen green peas in with the cooking pasta 3 minutes before its done); pureed butternut squash (the kids will never know!); turkey bacon & mushrooms (sauteed together first); and of course, plain w/ a side of fish sticks & ketchup.
* Ham & Swiss on a baguette. Or if you are feeling fancy--hot ham & cheese on a potato roll.
* Saurcraut & weiners cooked all day together in the crock pot. Use a can of beer for your cooking liquid.
* Sides: sweet potato fries, baked potatoes, mashed potatoes, romaine & avacado salad, raw baby carrots, spinach & hard boiled egg salad, deviled eggs, sliced apples & pears, baby arugula w/ lemon juice and olive oil.
* Smoothie: pineapple/coconut juice w/ 1 banana, protein powder, & 2 leaves of raw kale. Just whizz it up and ignore the texture of the kale :)
Aaron's picks:
Aaron has continued roasting various meats, of course. Favorites this winter include: boston butt (pork shoulder--one of the cheapest meats per pound sold out of the case), whole chicken or turkey, pork loin roast, brisket, and chicken drumsticks. He roasts them slowly usually after marinating for 12-24 hours or applying a dry rub. The meat keeps great in the fridge for up to a week and makes an excellent cold lunch served with cheese, bread, broth, and fruit.
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