Thursday, April 7, 2011
Quick Red beans and rice Recipe
A traditional meal in the south typically served on Monday night.
Ingredients:
3/4 Vidalia or otherwise sweet onion
2 cans small red beans
1/4 cup white wine
1 teaspoon powdered sage
1 teapoon powdered thyme
2 cloves garlic (crushed)
1-2 tablespoons Cayenne chile powder
3 bay leaves
4 tablespoons brown sugar
2 teaspoons paprika
1/2 teaspoon chipotle (goes a loooong way)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley (chopped)
10-15 button mushrooms (quartered)
1 diced fine green pepper
1 cup white rice
Leave as is for vegetarian or pick your meat of choice.
Serves 4
Start by caramelizing the onions in a cast iron skillet. Once the onions are done,
de-glaze the pan with white wine. Coarsely chop the onions and add them to a large
pot holding the two cans of small red beans with their liquid on low heat. Add diced green peppers Also,
pour the pan de-glazing liquid into the pot of red beans. As the beans are heating, take
a potato masher and crush just a few of the beans in the pot to make for variety of texture.
Then start seasoning the beans and onions with the sage, thyme, two crushed garlic cloves,
chile powder, paprika chipotle flakes, salt, pepper, bay leaves and sugar. Stir the beans and
evenly mix in the spices then add the mushrooms into the bean mixture.
Heat on medium heat until mushrooms are cooked then ladle over cooked rice
(two cups water per cup of rice and cook until tender) and eat or place beans in
refrigerator over night to let the flavors mix. We like to eat our red beans and rice with spiced shrimp.
I cook the large shrimp in a l;arge fry pan with 3 tablespoons of butter ,5 teasppons of hot sauce,1 teaspoon of cayanne pepper a dash of salt and simmer very low .
Turning once as they turn 1/2 way pink. Approx 4 mins.
Then put them over the top of the beans and rice.
Ingredients:
3/4 Vidalia or otherwise sweet onion
2 cans small red beans
1/4 cup white wine
1 teaspoon powdered sage
1 teapoon powdered thyme
2 cloves garlic (crushed)
1-2 tablespoons Cayenne chile powder
3 bay leaves
4 tablespoons brown sugar
2 teaspoons paprika
1/2 teaspoon chipotle (goes a loooong way)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley (chopped)
10-15 button mushrooms (quartered)
1 diced fine green pepper
1 cup white rice
Leave as is for vegetarian or pick your meat of choice.
Serves 4
Start by caramelizing the onions in a cast iron skillet. Once the onions are done,
de-glaze the pan with white wine. Coarsely chop the onions and add them to a large
pot holding the two cans of small red beans with their liquid on low heat. Add diced green peppers Also,
pour the pan de-glazing liquid into the pot of red beans. As the beans are heating, take
a potato masher and crush just a few of the beans in the pot to make for variety of texture.
Then start seasoning the beans and onions with the sage, thyme, two crushed garlic cloves,
chile powder, paprika chipotle flakes, salt, pepper, bay leaves and sugar. Stir the beans and
evenly mix in the spices then add the mushrooms into the bean mixture.
Heat on medium heat until mushrooms are cooked then ladle over cooked rice
(two cups water per cup of rice and cook until tender) and eat or place beans in
refrigerator over night to let the flavors mix. We like to eat our red beans and rice with spiced shrimp.
I cook the large shrimp in a l;arge fry pan with 3 tablespoons of butter ,5 teasppons of hot sauce,1 teaspoon of cayanne pepper a dash of salt and simmer very low .
Turning once as they turn 1/2 way pink. Approx 4 mins.
Then put them over the top of the beans and rice.
Wednesday, April 6, 2011
Recycle Seed Starts
The last two weeks have been really warm so of course I got my seeds started.
We have snow today but the seeds are started and will be moved to the cat buckets under plastic in about 3 weeks.
My seeds are started in egg cartons inside recycled cake containers.
I set them on top of the freezer or fridge for a few days until they sprout then move to a towel on the kitcken island for another few weeks.
You just lift the egg cartons out cut apart and plant straight into the soil when there ready.
Recycle Cat Litter Buckets
Many of you have asked do I recycle.
Well of course.
I have a cat and there is nothing better then the cat buckets for ,well,everything.
In the winter they sit on the counter with my herbs growing in them.
In the summer they make great planters with a bit of new soil each year.
WE painted the buckets White and left the handles on .
I drilled holes in one all the way around and use it as a potato bin.
Cat litter buckets !
Well of course.
I have a cat and there is nothing better then the cat buckets for ,well,everything.
In the winter they sit on the counter with my herbs growing in them.
In the summer they make great planters with a bit of new soil each year.
WE painted the buckets White and left the handles on .
Cat litter buckets !
Tuesday, April 5, 2011
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