Thursday, February 13, 2014

Cajun Black Eyed Peas

Still doing a little catch-up since I haven't posted in so long. I made this for New Year's Day.


CAJUN BLACK EYED PEAS
recipe from Cajunlicious
I forgot to take a picture, there is a lovely one over there.
 
 
1 pound dried black-eyed peas
1 32 ounce box vegetable or chicken broth
1 onion, chopped
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
2 celery stalks with leaves, finely chopped
2 bay leaves
Salt & Pepper, to taste
1 Tablespoon Cajun or Creole seasoning
A few dashes of  Worcestershire sauce
Hot sauce, to taste
 
 
There is no need to pre-soak the peas.
 
Place all ingredients into a crock-pot and stir to mix. Cook in a crockpot on low all day (8 hours). Remove the bay leaf.
 
I like to serve it over rice.

Hot Pimiento Cheese Dip

Picture borrowed from Cooking with Paula Deen.
 
HOT PIMIENTO CHEESE DIP
 
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package sharp Cheddar cheese, shredded
1 (8-ounce) package Monterey Jack cheese, shredded
1 (7-ounce) jar diced pimientos, drained
1/4 cup sour cream
2 tablespoons finely chopped pickled jalapeƱos
1 tablespoon whole-grain mustard
1/2 teaspoon garlic powder
Bagel chips
 
 
Preheat oven to 350°. Spray a 9-inch baking dish with nonstick baking spray.
 
In a large bowl, beat cream cheese and next 7 ingredients at medium-low speed with a mixer until combined. Spoon mixture into prepared pan, and bake for 20 to 25 minutes or until edges are lightly browned. Serve with bagel chips.
 
 
Recipe above is copied straight from the Paula Deen website. I made a few adjustments to the recipe:
 
I doubled the amount of chopped pickled jalapenos.
I chopped jarred roasted red peppers instead of using diced pimientos. I probably used more than 7 ounces.
I used plain yellow mustard instead of whole-grain mustard.

Wednesday, February 12, 2014

Freezing Brown Rice

 
I have discovered that I can freeze brown rice in individual servings. May not be a huge discovery, but I had never done it before. I find it very useful because my favorite way to cook brown rice makes about 5 cups, more than I need at any one time. (I know, I could figure out how to adjust the recipe and make less....)
 
 
 
 
After baking, let it sit uncovered and completely cool..... completely cool, and fairly dry. I put one cup portions into ziploc sandwich bags. Squeeze the air out and seal the bags. I flatten them so they will heat evenly later. I have re-heated the rice in the bag in the microwave for one minute, maybe a bit more.  I would probably transfer to a bowl and cover if I was re-heating more than one portion at a time, maybe add a tablespoon of water for a little steam.
 
This worked great! Rice was just as good as when first cooked.

Picadillo Cubano

 
This recipe is from My Columbian Recipes.
 
It may sound like a weird combination - using green olives, raisins, white wine with ground beef, but this was very, very good! So happy to have leftovers that freeze well for a couple of weeks.

Bourbon Meatballs

 
 
A fun  and tasty party food... Just wish I had used the smaller frozen meatballs (these were the larger 'homestyle' ones).
 
I found the recipe at Tasty Kitchen.

Crusty Parmesan Herb Zucchini Bites

 
A healthy veggie side dish...... Came out just right, not mushy, not raw.
 
Found at NutritionElla.

Pineapple Shrimp Stirfry



I found this recipe at The Healthy Foodie. I adjusted the recipe just a bit - I skipped the sambal oelek and the bean sprouts.
 
Tasted really fresh and yummy!