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Post by rizzuto on Apr 9, 2022 9:33:53 GMT -5
Most people have heard of Red Beans and Rice being a staple of Louisiana home cooking, which is no doubt true. Some denizens still cook up a batch every Monday, which used to be laundry day for housewives. The slow cooking dish offered busy homemakers the advantage of multi-tasking. And, as a one-pot dish, clean up is quick and easy.
What many do not realize is that south Louisiana is crazy about ANY beans and rice dish - as a side or frequently a main dish. In fact, many prefer "White Beans" to red beans. I happen to be one of those. White beans can be anything from navy beans, great northern beans, large and small lima beans, etc. Peas and rice are another favorite - field peas, purple hull peas, black eyed peas, crowder peas, etc. Recipes vary from spices to seasoning to the protein used; however, a few things are a given:
Onions
Celery
garlic
Salt
Cayenne Pepper
Chicken or other stock
Bay leaf or two
Proteins can vary from bacon, salt pork, pickled pork, smoked sausage, ham, Tasso (spiced ham), smoked turkey legs or wings, turkey necks, pork neck bones, ham hocks, etc. - and combinations. As you can see, these were recipes that were cheap, simple, flavorful, and often used less expensive and - to the Uber-cultured and misguided - undesirable cuts of meat. Rice, of course, extended the filling of hungry bellies - but rice is as ubiquitous to south Louisiana menus as bread on northern and mid-west tables. Moreover, fresh picked bean and peas could be dried and put away for winter days when gardens and fields were fallow.
Do yourself a favor and try a very simple, flavorful, nourishing, and frugal dish that will have you experimenting for years, tweaking ingredients and adding your own personality to the dish.
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Post by inger on Apr 9, 2022 9:46:24 GMT -5
Most people have heard of Red Beans and Rice being a staple of Louisiana home cooking, which is no doubt true. Some denizens still cook up a batch every Monday, which used to be laundry day for housewives. The slow cooking dish offered busy homemakers the advantage of multi-tasking. And, as a one-pot dish, clean up is quick and easy. What many do not realize is that south Louisiana is crazy about ANY beans and rice dish - as a side or frequently a main dish. In fact, many prefer "White Beans" to red beans. I happen to be one of those. White beans can be anything from navy beans, great northern beans, large and small lima beans, etc. Peas and rice are another favorite - field peas, purple hull peas, black eyed peas, crowder peas, etc. Recipes vary from spices to seasoning to the protein used; however, a few things are a given: Onions Celery garlic Salt Cayenne Pepper Chicken or other stock Bay leaf or two Proteins can vary from bacon, salt pork, pickled pork, smoked sausage, ham, Tasso (spiced ham), smoked turkey legs or wings, turkey necks, pork neck bones, ham hocks, etc. - and combinations. As you can see, these were recipes that were cheap, simple, flavorful, and often used less expensive and - to the Uber-cultured and misguided - undesirable cuts of meat. Rice, of course, extended the filling of hungry bellies - but rice is as ubiquitous to south Louisiana menus as bread on northern and mid-west tables. Moreover, fresh picked bean and peas could be dried and put away for winter days when gardens and fields were fallow. Do yourself a favor and try a very simple, flavorful, nourishing, and frugal dish that will have you experimenting for years, tweaking ingredients and adding your own personality to the dish. I knew a guy from NC who would have definitely used various road kill in that dish. He would aim for squirrel and opossum with full purpose, and also pick them up if the car in front of him hit them. Mmmmm-MMMM!… He wasn’t all bad. He wanted to make sure they were fresh. Preferred to see the kill… |
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Post by rizzuto on Apr 30, 2022 13:21:54 GMT -5
Several months ago, I came across a recipe for a one-pot dish without a name. It was done by the Cajun Ninja on YouTube. I think he called it ground beef and carrots. It's made like a jambalaya, about which I have posted on this thread previously. The ingredients are simple, but I revised his cooking times (too long) and some of his method for easier cooking:
Ground Beef (Two pounds of at least 85/15, but the leaner the better)
Onions (two large sliced or chopped)
Butter (a pad or two to sauté the onions)
garlic (about four cloves diced small)
garlic powder (sprinkle over the dish once or twice)
salt and cayenne pepper (to taste)
Worcestershire sauce (eight to ten splashes)
Carrots (peeled and sliced - at least one pound but I use probably a half pound more)
Chicken stock or water with chicken bullion (four cups)
Rice (two cups uncooked)
Heat a heavy pot or dutch oven on medium to medium high heat (I used a cast iron about five quarts) and sauté the onion until becoming translucent
While sautéing season onions with salt and cayenne pepper
Add the chopped garlic and sauté another minute or two
Add the ground beef and brown until all the red is gone
While browning add more salt and pepper or your favorite cajun seasoning
Add garlic powder and Worcestershire sauce
Add the carrots and stir into the beef mixture and brown for three minutes
Add the chicken stock or water and bullion
Add the raw rice and stir well
Taste the water to ensure it is salty and seasoned well enough to your taste (the rice will soak up the saltiness)
When the dish comes to a simmering boil, put the lid on and turn the heat to low
Cook for 22 minutes and do not ever lift the lid
Turn off heat and let stand covered for 15 minutes and do not lift the lid
Stir and serve
A hearty, filling and tasty meal
If you want to, you can use soy sauce and half the salt and squeeze a couple tablespoons of tomato paste or ketchup after adding the stock
Right now, Greta has been refusing to eat very much and is getting too skinny. But, the last two days, I have fed her this dish and she is eating again. I am going to the store later for more ingredients to make a pot just for her. Anything to get her to eat more than she has been the last month or two.
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Post by kaybli on Apr 30, 2022 13:38:40 GMT -5
Several months ago, I came across a recipe for a one-pot dish without a name. It was done by the Cajun Ninja on YouTube. I think he called it ground beef and carrots. It's made like a jambalaya, about which I have posted on this thread previously. The ingredients are simple, but I revised his cooking times (too long) and some of his method for easier cooking: Ground Beef (Two pounds of at least 85/15, but the leaner the better) Onions (two large sliced or chopped) Butter (a pad or two to sauté the onions) garlic (about four cloves diced small) garlic powder (sprinkle over the dish once or twice) salt and cayenne pepper (to taste) Worcestershire sauce (eight to ten splashes) Carrots (peeled and sliced - at least one pound but I use probably a half pound more) Chicken stock or water with chicken bullion (four cups) Rice (two cups uncooked) Heat a heavy pot or dutch oven on medium to medium high heat (I used a cast iron about five quarts) and sauté the onion until becoming translucent While sautéing season onions with salt and cayenne pepper Add the chopped garlic and sauté another minute or two Add the ground beef and brown until all the red is gone While browning add more salt and pepper or your favorite cajun seasoning Add garlic powder and Worcestershire sauce Add the carrots and stir into the beef mixture and brown for three minutes Add the chicken stock or water and bullion Add the raw rice and stir well Taste the water to ensure it is salty and seasoned well enough to your taste (the rice will soak up the saltiness) When the dish comes to a simmering boil, put the lid on and turn the heat to low Cook for 22 minutes and do not ever lift the lid Turn off heat and let stand covered for 15 minutes and do not lift the lid Stir and serve A hearty, filling and tasty meal If you want to, you can use soy sauce and half the salt and squeeze a couple tablespoons of tomato paste or ketchup after adding the stock Right now, Greta has been refusing to eat very much and is getting too skinny. But, the last two days, I have fed her this dish and she is eating again. I am going to the store later for more ingredients to make a pot just for her. Anything to get her to eat more than she has been the last month or two. Mmmmmm, that sounds really good Rizz! I have to go find inger's post on his nasty coworker to lose my appetite again.  |
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Post by inger on Apr 30, 2022 14:18:43 GMT -5
Several months ago, I came across a recipe for a one-pot dish without a name. It was done by the Cajun Ninja on YouTube. I think he called it ground beef and carrots. It's made like a jambalaya, about which I have posted on this thread previously. The ingredients are simple, but I revised his cooking times (too long) and some of his method for easier cooking: Ground Beef (Two pounds of at least 85/15, but the leaner the better) Onions (two large sliced or chopped) Butter (a pad or two to sauté the onions) garlic (about four cloves diced small) garlic powder (sprinkle over the dish once or twice) salt and cayenne pepper (to taste) Worcestershire sauce (eight to ten splashes) Carrots (peeled and sliced - at least one pound but I use probably a half pound more) Chicken stock or water with chicken bullion (four cups) Rice (two cups uncooked) Heat a heavy pot or dutch oven on medium to medium high heat (I used a cast iron about five quarts) and sauté the onion until becoming translucent While sautéing season onions with salt and cayenne pepper Add the chopped garlic and sauté another minute or two Add the ground beef and brown until all the red is gone While browning add more salt and pepper or your favorite cajun seasoning Add garlic powder and Worcestershire sauce Add the carrots and stir into the beef mixture and brown for three minutes Add the chicken stock or water and bullion Add the raw rice and stir well Taste the water to ensure it is salty and seasoned well enough to your taste (the rice will soak up the saltiness) When the dish comes to a simmering boil, put the lid on and turn the heat to low Cook for 22 minutes and do not ever lift the lid Turn off heat and let stand covered for 15 minutes and do not lift the lid Stir and serve A hearty, filling and tasty meal If you want to, you can use soy sauce and half the salt and squeeze a couple tablespoons of tomato paste or ketchup after adding the stock Right now, Greta has been refusing to eat very much and is getting too skinny. But, the last two days, I have fed her this dish and she is eating again. I am going to the store later for more ingredients to make a pot just for her. Anything to get her to eat more than she has been the last month or two. Mmmmmm, that sounds really good Rizz! I have to go find inger's post on his nasty coworker to lose my appetite again. Nigel, aka “Dung Beetle”… |
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Post by Renfield on Apr 30, 2022 14:55:52 GMT -5
Several months ago, I came across a recipe for a one-pot dish without a name. It was done by the Cajun Ninja on YouTube. I think he called it ground beef and carrots. It's made like a jambalaya, about which I have posted on this thread previously. The ingredients are simple, but I revised his cooking times (too long) and some of his method for easier cooking: Ground Beef (Two pounds of at least 85/15, but the leaner the better) Onions (two large sliced or chopped) Butter (a pad or two to sauté the onions) garlic (about four cloves diced small) garlic powder (sprinkle over the dish once or twice) salt and cayenne pepper (to taste) Worcestershire sauce (eight to ten splashes) Carrots (peeled and sliced - at least one pound but I use probably a half pound more) Chicken stock or water with chicken bullion (four cups) Rice (two cups uncooked) Heat a heavy pot or dutch oven on medium to medium high heat (I used a cast iron about five quarts) and sauté the onion until becoming translucent While sautéing season onions with salt and cayenne pepper Add the chopped garlic and sauté another minute or two Add the ground beef and brown until all the red is gone While browning add more salt and pepper or your favorite cajun seasoning Add garlic powder and Worcestershire sauce Add the carrots and stir into the beef mixture and brown for three minutes Add the chicken stock or water and bullion Add the raw rice and stir well Taste the water to ensure it is salty and seasoned well enough to your taste (the rice will soak up the saltiness) When the dish comes to a simmering boil, put the lid on and turn the heat to low Cook for 22 minutes and do not ever lift the lid Turn off heat and let stand covered for 15 minutes and do not lift the lid Stir and serve A hearty, filling and tasty meal If you want to, you can use soy sauce and half the salt and squeeze a couple tablespoons of tomato paste or ketchup after adding the stock Right now, Greta has been refusing to eat very much and is getting too skinny. But, the last two days, I have fed her this dish and she is eating again. I am going to the store later for more ingredients to make a pot just for her. Anything to get her to eat more than she has been the last month or two. That sounds good, rizz!. I'll give it a try. I traditionally make jambalaya on New Years Eve using Paul Prudhomme's recipe. It usually turns out pretty good if I don't get it too spicy. The white pepper sneaks up on you. (I like spicy myself, but there's a limit). |
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Post by rizzuto on Apr 30, 2022 15:16:01 GMT -5
Several months ago, I came across a recipe for a one-pot dish without a name. It was done by the Cajun Ninja on YouTube. I think he called it ground beef and carrots. It's made like a jambalaya, about which I have posted on this thread previously. The ingredients are simple, but I revised his cooking times (too long) and some of his method for easier cooking: Ground Beef (Two pounds of at least 85/15, but the leaner the better) Onions (two large sliced or chopped) Butter (a pad or two to sauté the onions) garlic (about four cloves diced small) garlic powder (sprinkle over the dish once or twice) salt and cayenne pepper (to taste) Worcestershire sauce (eight to ten splashes) Carrots (peeled and sliced - at least one pound but I use probably a half pound more) Chicken stock or water with chicken bullion (four cups) Rice (two cups uncooked) Heat a heavy pot or dutch oven on medium to medium high heat (I used a cast iron about five quarts) and sauté the onion until becoming translucent While sautéing season onions with salt and cayenne pepper Add the chopped garlic and sauté another minute or two Add the ground beef and brown until all the red is gone While browning add more salt and pepper or your favorite cajun seasoning Add garlic powder and Worcestershire sauce Add the carrots and stir into the beef mixture and brown for three minutes Add the chicken stock or water and bullion Add the raw rice and stir well Taste the water to ensure it is salty and seasoned well enough to your taste (the rice will soak up the saltiness) When the dish comes to a simmering boil, put the lid on and turn the heat to low Cook for 22 minutes and do not ever lift the lid Turn off heat and let stand covered for 15 minutes and do not lift the lid Stir and serve A hearty, filling and tasty meal If you want to, you can use soy sauce and half the salt and squeeze a couple tablespoons of tomato paste or ketchup after adding the stock Right now, Greta has been refusing to eat very much and is getting too skinny. But, the last two days, I have fed her this dish and she is eating again. I am going to the store later for more ingredients to make a pot just for her. Anything to get her to eat more than she has been the last month or two. That sounds good, rizz!. I'll give it a try. I traditionally make jambalaya on New Years Eve using Paul Prudhomme's recipe. It usually turns out pretty good if I don't get it too spicy. The white pepper sneaks up on you. (I like spicy myself, but there's a limit). Prudhomme really liked using white, black, and cayenne or red pepper in combination. I often leave out the white pepper, and sometimes even the black pepper. Cayenne has bite, but it doesn't burn - if you've ever used too much black or white pepper, the result is inedible. Cayenne has a better quality for cooking that I like and even too much won't ruin a dish, like the other two will. |
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Post by inger on Apr 30, 2022 16:46:10 GMT -5
Munching on a Quest bar as I read. Chocolate chip cookie dough is my third favorite flavor. The Qurst Bars and cookies along with peanuts and cashews are what I limit most of my snacking to now. Sometimes, that’s even my lunch. Not often though. I enjoy my morning protein shake which always includes a couple handfuls of strawberries, cherries, blueberries. Come out so much like a milk shake, but no harmful sugars (doctor approves of the natural sugars in the berries I use).
Drinking water comes so natural to me, though I have started indulging myself with an occasional flavored fizz water of various brands. Maybe three per week. Zero sugar or calories…
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Post by inger on Apr 30, 2022 16:46:30 GMT -5
Munching on a Quest bar as I read. Chocolate chip cookie dough is my third favorite flavor. The Qurst Bars and cookies along with peanuts and cashews are what I limit most of my snacking to now. Sometimes, that’s even my lunch. Not often though. I enjoy my morning protein shake which always includes a couple handfuls of strawberries, cherries, blueberries. Come out so much like a milk shake, but no harmful sugars (doctor approves of the natural sugars in the berries I use). Drinking water comes so natural to me, though I have started indulging myself with an occasional flavored fizz water of various brands. Maybe three per week. Zero sugar or calories… |
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Post by kaybli on Apr 30, 2022 18:08:59 GMT -5
Munching on a Quest bar as I read. Chocolate chip cookie dough is my third favorite flavor. The Qurst Bars and cookies along with peanuts and cashews are what I limit most of my snacking to now. Sometimes, that’s even my lunch. Not often though. I enjoy my morning protein shake which always includes a couple handfuls of strawberries, cherries, blueberries. Come out so much like a milk shake, but no harmful sugars (doctor approves of the natural sugars in the berries I use). Drinking water comes so natural to me, though I have started indulging myself with an occasional flavored fizz water of various brands. Maybe three per week. Zero sugar or calories… Sounds like a good diet! Glad you are taking care of yourself inger! |
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Post by inger on May 1, 2022 8:53:54 GMT -5
Munching on a Quest bar as I read. Chocolate chip cookie dough is my third favorite flavor. The Qurst Bars and cookies along with peanuts and cashews are what I limit most of my snacking to now. Sometimes, that’s even my lunch. Not often though. I enjoy my morning protein shake which always includes a couple handfuls of strawberries, cherries, blueberries. Come out so much like a milk shake, but no harmful sugars (doctor approves of the natural sugars in the berries I use). Drinking water comes so natural to me, though I have started indulging myself with an occasional flavored fizz water of various brands. Maybe three per week. Zero sugar or calories… Sounds like a good diet! Glad you are taking care of yourself inger! Thanks, Kaybli! I broke my little blender, most likely due to grinding frozen strawberries. It would make a smoothie of about 450ml. I went out last night and got a new, more powerful blender. Messing around with it this morning I wound up making about 650 ml that came out like thick ice cream. I had to eat it with a spoon. No way it was pouring out or was drinkable. I’m stuffed, ate the whole thing. I may not eat anything else for week, like a snake… |
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Post by rizzuto on May 8, 2022 12:46:22 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided.  |
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Post by inger on May 8, 2022 13:20:15 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided. We’re going to a steak house for Mothers Day today. I’m asking for “no pink”, or a good old #5. If it comes out 4.75, I’ll be okay with it. We got invited to join another couple, an octogenarian couple, but it was spur of the moment, like “we’re leaving in a half hour”. Ruth was still in bed, not feeling particularly well, and he was STILL pushing for us to join them. Uh, thanks, but no thanks, George. We’ll have to sit this one out, man. He’s an odd guy in that he always seems to come up with “drop everything” ideas. “Why don’t you and Ruthie come over to play cards with us in twenty minutes?” And then you get there and he’s decided to call three other couples after he called us… |
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Post by kaybli on May 8, 2022 13:39:19 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided. 2 or 3 looks good to me! |
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Post by inger on May 8, 2022 19:02:18 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided. Today’s was an unfortunate 5.6 or so. No more butterfly for me on steak… |
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