Louisiana Red Beans and Rice Recipe, What's Cooking America. 1 pound dried red beans, soaked overnight in water*2 (32-ounce) containers of chicken broth**2 tablespoons olive oil1 pound Andouille sausage, sliced against the diagonal into rounds1 medium onion, chopped1 green bell pepper, cored, seeded, and chopped1/2 cup chopped celery6 to 8 cloves garlic, minced2 bay leaves1 teaspoon dried thyme1 teaspoon ground black pepper2 teaspoons Creole Seasoning7 to 8 fresh basil leaves, chopped1 ham hock***Salt and pepper to tasteHot cooked rice**** * Can substitute 4 to 5 (15-ounce) cans red beans, drained of liquid instead of soaking dried beans. ** Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock. *** A ham hock is the lower portion of a hog's hind leg, including meat, bone, tissue, fat, etc.
Vegetarian Enchilada Casserole. Baked Ziti Recipe. If you don't have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme. Method 1 Bring a large pot of water to a strong boil. Rosbottom Tomato Soup. I can’t remember a year when the tomato crops have been better.
Heirlooms in myriad varieties, red, yellow and orange cherry and grape tomatoes, as well as field tomatoes (or what I call just plain old summer tomatoes) are having a heyday in western New England this summer. They started appearing in August and are still going strong—so strong that I have been using them creatively week after week in recipes like the simple BLT Soup featured here. After making countless BLT sandwiches, I decided to try the popular trio in a soup and loved the results. Nothing could have been easier. Tomato Conserva. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F.
Divide the tomatoes and garlic between two large rimmed baking sheets. Drizzle the oil over the tomatoes and season with 1tsp. salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with the oil and then spread in a single layer. Put the sheets in the oven and lower the heat to 225°F. Roasted Red Pepper Soup. This soup is an excellent source of healthy vitamins – and it's delicious!
If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. One bowl will fill you up. Roasted Red Pepper SoupGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts Calories: 138 • Fat: 3 g • Protein: 3 g • Carb: 21 g • Fiber: 3 g Ingredients: Cover the bowl with a lid or a dish to make it airtight to build up steam.
Heat 1 tsp of oil in a large heavy pot over medium-high heat. With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Pasta with Butternut Parmesan Sauce Recipe. Mushroom Sugo Recipe. The onions cook for a long time, during which you can prep the rest of the vegetables if you want to save some time.
If you are using dry herbs, use half as much. The mincing is important, as the sauce is not strained or puréed. Method 1 Place dry mushrooms to soak in a bowl with 2 cups of warm water. Set aside. 2 Heat olive oil in a medium, thick-bottomed pot (4 or 5 quart) over medium heat. 3 Add the minced carrots and cook for 5-6 more minutes. Spicy Rigatoni. When you send a cookbook manuscript to your publisher, the work doesn’t stop there.
Editors pore over the pages for several months, and return them marked with queries and changes. The author (moi!) Mushroom and walnut stew with cheesy cobbler topping. I realise that I have jumped headfirst into wintery recipes, but since that’s what the weather seems to have done, I thought I’d better follow suit.
Sorry to those of you who live in places that are still excruciatingly hot (of which I am jealous, please adopt me) because I’m sure you’re not ready for a stew recipe, but I’m sure you’ll appreciate it eventually. Anyway – mushroom and walnut stew with cheesy cobbler topping. Savory Pumpkin Risotto. I’ve never made risotto.
I’ve always been a bit intimidated, but I conquered my fear, and I have a delicious, rich meal to show for it. Making this risotto wasn’t hard, it just took a bit of time for all of the liquid to be soaked up by those yummy little grains of rice. Since the stock is added in 1/3 at a time, each time I had to wait. I could smell it cooking and was getting pretty impatient, when I noticed that it was, in fact, finished and ready to eat! We ate this risotto the day I made it, and I will freeze the rest (I doubled the recipe). Pumpkin Risotto Author/Source: Heather @ onceamonthmeals.com; adapted from Lauren’s Latest Ingredients: 2 Tablespoons butter1 cup onion, diced2 cloves garlic, minced1 cup arborio rice0.5 cup pumpkin puree3 cups vegetable stock0.125 teaspoon ground thyme0.125 teaspoon poultry seasoning1 whole bay leafsalt and pepper to taste0.25 cup grated parmesan cheese3 Tablespoons heavy cream.