Here's a great example of irony for you:
I spend about $70 on meat this past weekend in an effort to restock my deep freeze...then, I turn up my nose at said foodstuff for a Meatless Monday meal plan.
Madness.
Anyway, tonight was a late, late supper with kiddos arriving home from soccer about 7:30. On the bill of fare: "Red Beans and Rice", recipe courtesy of my new It cookbook "Not Just Beans".
While the brown rice cooked away in its rice cooker earlier, I threw together sauteed onions, two cans of kidney beans, two cans of diced tomatoes, garlic salt, basil, and oregano together in a skillet to simmer for about fifteen minutes. Then, I mixed the rice in at the very end of cooking.
Serving went a couple different ways: tortilla chips topped with the mixture, cheddar cheese, salsa, and sour cream made for an excellent, filling dinner for the kids and Brent. A large bowl of salad, topped with the rice and beans, cheese, salsa, and sour cream made for an excellent, fairly salubrious dinner for me.
Best part? Enough in the skillet afterwards to guarantee two days' worth of leftovers for Brent and I. Yes! Picture me doing joyful, happy somersaults of Olympic proportions.
I spend about $70 on meat this past weekend in an effort to restock my deep freeze...then, I turn up my nose at said foodstuff for a Meatless Monday meal plan.
Madness.
Anyway, tonight was a late, late supper with kiddos arriving home from soccer about 7:30. On the bill of fare: "Red Beans and Rice", recipe courtesy of my new It cookbook "Not Just Beans".
While the brown rice cooked away in its rice cooker earlier, I threw together sauteed onions, two cans of kidney beans, two cans of diced tomatoes, garlic salt, basil, and oregano together in a skillet to simmer for about fifteen minutes. Then, I mixed the rice in at the very end of cooking.
Serving went a couple different ways: tortilla chips topped with the mixture, cheddar cheese, salsa, and sour cream made for an excellent, filling dinner for the kids and Brent. A large bowl of salad, topped with the rice and beans, cheese, salsa, and sour cream made for an excellent, fairly salubrious dinner for me.
Best part? Enough in the skillet afterwards to guarantee two days' worth of leftovers for Brent and I. Yes! Picture me doing joyful, happy somersaults of Olympic proportions.
HDN,
ReplyDeleteI'm a serious cook, trained in a German resort hotel kitchen. This Red Beans and Rice sounds great, first, congratulations on using brown rice, 10 times better for you than white. Can I suggest three things? First the easiest, chop some real garlic, it takes only a few minutes and I think you will find it to be an improvement. Next, also easy, use plain un sweetened yogurt in place of sour cream, it has much less fat, but....the taste will be a little more tart, you should try it, if it works you'll be better off. Last, since you do brown rice, do dried beans. It takes a little more time but really not much over the brown rice. Boil dried beans for 2 minutes then let them stand for 1.5 hours or it could be overnight or all day as you want it. Change the water and simmer for 1.5 hours, cheaper, their good, most say better, and you don't get the chemicals off the can lining. Ok, that's my effort, I am sure it's good as is.
Yellow: Great ideas to try for next time! I've really been toying with the idea of trying dry beans - just need to jump in, I suppose!
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