Tuesday, May 31, 2016
Thursday, May 26, 2016
Red Beans and Rice, like many things in life, involves options and alternatives. They may bore or excite you, but as Kecia Maynor Pauley once said "if you feel squirrelly, jump! I choose to jump.
The point of this series (yes, I'm going to drag this out into a bonafide saga) is to look at the cooking methods, ingredients and traditions. This can be a healthy dish or it can be decadent as candied bacon fat with maple crystals (Jennifer, you know who you are). The secondary point of this series is to provide a haven for all those people on social media tired of politics, reality shows and bathroom debates. LET US EMBRACE THE HUMBLE BEAN!!!
The recipe will start as a fairly healthy, low-fat alternative paired with turkey tasso and brown rice. If you try this out, please know if won't short you on taste and boldness. It's full of protein, fiber and a good source of complex carbohydrates. It's intended to be diabetes-friendly, but it's a great one-dish meal or a side dish served with Southern favorites like fried chicken, cornbread or catfish.
1 (1-pound) package dried red kidney beans
4 Quarts (16 cups) of water to start
2 Cups of chopped vegetable seasoning mix*
2 – 8 oz Packages of Savoie’s Turkey Tasso
2 Teaspoons each of dried thyme, salt, cayenne pepper, black pepper, garlic powder
Optional seasonings, to taste, after cooking: Hot sauce, Creole seasoning, salt and pepper.
4 cups whole grain brown rice, cooked (1/2 to cup serving portion)
- Rinse and sort beans. Soak beans in container full of water and 1/3 cup of apple cider vinegar for 2 to 4 hours changing out the water half way through the soaking process if possible. Soaking is optional and different methods maybe preferred. Unsoaked beans will require slightly longer simmering times
- Place beans in a large stew pot and cover with about 4 quarts of water or add water so that mixture is a ratio of 1 part beans to 2 parts water. Add dried thyme, salt, cayenne pepper, black pepper, garlic powder
- Bring the beans to a rolling boil, then lower heat, and simmer for 1 hour. Stir often, (so that beans don't stick to bottom of pot) and add water as needed.
- Dice the turkey tasso or cut into thin strips. Sauté the tasso with the diced vegetables and a dash of olive oil until tender. Add tasso and sautéed vegetables to the beans. Water should still cover all.
- Cover and continue to simmer for 1-2 hours until beans reach desired softness adding more water for a soupier consistency.
- Serve 1 cup of cooked beans with ½ cup of brown rice.
Makes 8-10 servings depending on how soupy beans are made
- Red Beans: http://www.camelliabrand.com/products/red-kidney-beans/
- Whole Grain Brown Rice: https://www.unclebens.com/products/whole-grain-brown-rice/natural-whole-grain-brown-rice
- Turkey Tasso: http://www.myfitnesspal.com/food/calories/savoies-turkey-tasso-229441972?v2=false
- Fresh Cut Creole Seasoning Mix: http://www.shopwell.com/guidrys-seasoning-fresh-cuts-creole/seasonings/p/4173900100
Thursday, March 24, 2016
Monday, November 24, 2014
"Mercy Mercy Mercy" by Josef Zawinul sets the tone at the Baton Rouge favorite White Light Night 2014. Orlando Henry on keyboards, Richard Bewley on guitar, Katharsus St. Arthur on drums, Miguel Hernandez on guitar performed this favorite on November 21, 2014. Video shot and recorded by Ruth Laney.
Thursday, October 09, 2014
That takes care of baby, but daddy has a wildly adventurous palette and he likes spicy, savory seafood dishes. For the adults, I decided to go the smoky, seafood route. I had a little smoked salmon in the fridge, but at $12 a pound, I wanted to save it for a bagel breakfast. I decided to use a can of cheap salmon and add liquid smoke to recreate the “taste” of smoked salmon. I discovered the joys of smoked gouda when I brought fancy sandwich fixings as a birthday present for Scott. (DON’T JUDGE – Boar’s head roast beef is roses and lace in dude language.)
Salmon-Smoked Gouda Croquettes1 cup of mashed potatoes
1 can of salmon (well, chopped with fork)
½ cup of grated smoked Gouda (I chopped it into tiny pieces)
½ diced onions
1 cup of Italian bread crumbs
2 TBS of lime juice
1 TBS of liquid smoke (optional)
1 handful of chopped, fresh Cilantro
Season to taste – salt, pepper, garlic powder
- In a medium bowl, beat one egg. Add (COLD) potatoes and combine well. Mix salmon, cheese, onions, lime juice, cilantro, liquid smoke and seasonings well. Fold into cold potato mixture.
- Roll the potato-salmon mixture into balls, a little bigger than golf ball size. If you're working with warm mashed potatoes, chill the balls. If you pulled your potatoes out of the refrigerator to make this, carry on.
- Get three bowls and place them side by side. In the first bowl, put 4 Tbsp. flour. In the middle bowl, 1 beaten egg. (If this runs out before you're done, beat another egg.) In the third bowl place 1 c. bread crumbs.
- In a large skillet, heat 1/2 cup vegetable oil over medium high heat.
- Roll the potato balls in the flour and shake off the excess. Dip into egg, then roll in the breadcrumbs. Place in the oil to brown. Roll them around so all sides get golden brown and crispy.
- (Note: I skipped this step and cooked them completed in the oil.) Once browned on all sides, transfer to an oven-safe dish and place in 300°F oven to keep warm while you finish the rest of the croquettes.
- (Note: I skipped this step – I hate gravy!) Once all the croquettes have been browned, stir 1/4 c. flour into the remaining oil. Stir in chicken stock to make a gravy. Season to taste with salt and pepper. Serve the gravy with the balls for dipping.
Tuesday, October 07, 2014
Mission Main Street Grants.
Spencer Media Solutions and Online Bayou are partnering to develop the Fishers’ ‘Net, a full-service Web portal offering Web hosting, email communications, marketing tools, print services and e-commerce solutions.
Online Bayou, organizations can use self-service products like Web hosting, email accounts or blogging. Offline services customized for churches and faith-based groups include bulletins, newsletter services and advertising/media buying.
The most ambitious venture will develop an e-tithe system that will allow organizations to use the ease of e-commerce to collect tithes, fees and donations.
Please click HERE to vote for the Fishers’ ‘Net and then share the link with others from now until Oct. 17 when the voting ends.
Tuesday, October 22, 2013
|Protect the Pride!|
Saturday, August 17, 2013
- 4 large Italian Bull Horn Peppers
- 2 cups baby spinach
- 1 tablespoons Smart Balance
- 3-4 tablespoons of Tuscan goat cheese spread
Monday, May 13, 2013
|Shrimp & Grits at Drago's in Greater New Orleans.|
|The Food Network version features lemon-|
|At home, I often take the opportunity to add vegetables like sautéed spinach.|
Saturday, April 20, 2013
Lou Brock played Major League Baseball, stealing was one of his specialties. Now that the stolen bases record-holder has retired, he helps people restore the health and hope that has been taken from them. Brock, a minister and motivational speaker, will be the featured speaker Wednesday, April 24 at Higher Ground Outreach Church in Baton Rouge.
Brock was diagnosed with type 2 diabetes at age 60. He now works with Novo Nordisk, an international pharmaceutical company, to promote awareness and encourage tight, proactive management of diabetes.
Area family medicine physician, Dr. Rani Whitfield will introduce Brock and provide some background into the diabetes epidemic gripping the country. He will discuss prevention, diagnosis and risk factors that can increase a person’s chances of developing diabetes.
Both Brock and Whitfield are products of Southern University in Baton Rouge. Brock, a native of El Dorado, Ark., grew up on a share cropping cotton plantation in Collinston, La. He started Southern on an academic scholarship and later tried out and made the baseball team. His star began to rise on the Southern diamond and continued to shine as he stole bases and captured records. His 20-year professional career spanned three years with the Chicago Cubs and 17 years with the St. Louis Cardinals.
Whitfield, a board certified family physician and sports medicine specialist, has become known as "Tha Hip Hop Doc" or "H2D" to many in Baton Rouge and across the country. Whitfield is an impassioned advocate for increasing the awareness of health-related issues, including HIV/AIDS, obesity, cardiovascular disease and substance abuse.
Higher Ground Outreach Church, led by Bishop Rickey and Pastor Lesia Washington, is located at 3730 N. Sherwood Forest in Baton Rouge. The event starts at 6:30 p.m. on April 24.
For more information or media inquiries, contact Spencer Media Solutions, firstname.lastname@example.org.