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Friday, January 27, 2017

Vegetarian Red Beans and Rice - three ways to cook


UPDATED: January 27, 2017, with details on slow cooker & INSTAPOT methods.  This recipe has been tried and tested and it works so well that it deserves yet another go around.  The true secret is to saute your vegetables to bring out the most flavor and to soak the beans, soak them overnight.

Laissez les bon temps rouler!  In honor of Mardi Gras, Shrove Tuesday or Fat Tuesday - I made a pot of vegetarian red beans and rice.  This dish is definitely in the category of one pot meals made in the style of the Big Easy's cheap-n-easy.  It includes a mess of the Cajun Holy Trinity with a smattering of carrots, a whole lotta Tabasco or Hot Sauce of Choice, a chipotle pepper and some nice old red kidney beans.  Let it cook down in and after a few hours you got yourself a big ole pot of spicy goodness.  As much as I like my meats, sausages and other porky treats - this loose interpretation of red beans and rice was made out of necessity so I could have a vegetarian meal option to take to my kosher workplace.  If you use enough vegetables, a good chipotle pepper and let the beans cook long enough, you will not miss the meat.  Besides, you could have something on the side if you need or crave that extra protein.  


The main thing is letting the beans cook down long enough that the begin to fall apart. If the beans you have are old and they just never get to that mushy stage, feel free to smash them a bit with the back of a spoon or an old fashioned potato masher.  The main thing is that the beans just cook and cook and cook and make their own "bean gravy", absorbing all the spice and smokey heat of the chipotle pepper.  Season with salt AFTER the beans are cooked down not before. 

 Remember to taste before you season, as the dish cooks, cools and sits, its flavors will develop even further.  I made this dish on Saturday and ate it on Sunday.  It was when I reheated it that I seasoned it with salt and additional Tabasco Sauce.  As for using okra - I know I'm mixing my meals here, making my red beans and rice morph into some sort of mumbo gumbo. I like okra and I wanted something else in the dish. Skip it if you don't like, don't have or can't find okra.  By the way, frozen okra is far easier to find in most grocery stores and works great. You can also stir in frozen collard greens towards the end of the cooking time too. 

For the Instpot Method,  I found that upon the 2017 cooking, in my instapot, adding in the frozen okra and collard greens after it cooked for 15 minutes and the pressure came down, I only had to cook it for another 5 minutes for the okra and greens to cook into the mixture.  I would say the total cooking time was around 1 hour 15 minutes - allowing for the sauteing, pressure to build up and come down and some rest time.



Vegetarian Red Beans and Rice Ingredients:

  • 2 Tablespoons Vegetable Oil
  • Large Onion - small dice
  • 2 Celery Stalks - small dice
  • 1 Red and 1 Green Bell Pepper - small dice
  • 2 Medium Carrots - peeled & small dice
  • 5-6 Garlic Cloves - minced
  • 2 Cups Red Beans - picked over, rinsed and if time permits, soaked for 4 hours to overnight
  • 2 Bay Leaves
  • 1 Whole Dry Chipotle Pepper
  • 4 Cups Water - or 3 Cups Cold Water
  • 1 Bottle of Hop-style IPA Beer, like Hop Devil IPA (optional but it tastes so much better w/the beer!)
  • 1/2 Tablespoon Freshly Ground Black Pepper
  • Tabasco or Hot Sauce of Choice - to taste
  • 2 Cups Frozen Okra - Optional
  • 2 Cups Frozen Collard Greens - Optional
  • Kosher or Sea Salt - to taste
  • 2 Cups Cooked Rice for Serving - White Long Grain is Traditional or use Brown Rice or a more nutritious option
Directions - Stove Top Method.  For Slow Cooker & Instapot, see below:
  1. Pick over the red beans and discard any pebbles, stones or beans that are split or misshapen.  If time permits, soak the beans in cold water for two hours or overnight.  Drain and rinse the beans and set aside.  
  2. In a large stock pot or heavy bottomed pot, such as a Dutch Oven, heat the vegetable oil over medium high heat until the oil begins to shimmer.  Add in the onions, celery, bell peppers and carrots; sweat the vegetables for 10 minutes, or until the vegetables begin to take on a bit of color (but don't let them burn or caramelize).  Next, add in the minced garlic and saute for 2 minutes.  
  3. Add in the soaked red beans, the bay leaves and the chipotle pepper.  Pour in 4 cups of cold water, or enough water and the bottle of beer to cover the beans and vegetables by 1 to 2 inches.  Bring the mixture to a boil and then reduce heat down to lowest setting.  
  4. Keep the pot at a gentle low simmer for as long as it takes for the beans to cook down and become tender - so tender they begin to fall apart.  This may take 2 to 3 hours.  Keep an eye on the pot, adding more water as needed.
  5. As the beans cook down, the mixture in the pot will go from recognizable pieces of vegetables in a watery broth to looking like a pot of dark brown mush.  When this happens, taste the beans, seasoning with the black pepper, hot sauce and salt.  Add in the okra and collard greens (if using it) about 15-30 minutes before the mixture is finished (towards the end of the cooking time, when the mixture is all cooked down. Cool the mixture and refrigerate.
  6. At serving, season to taste with salt, pepper and hot sauce.  Serve hot over rice.  Makes 6-8 servings. Recipe can easily be doubled to serve a larger crowd.  

Red Beans and Rice, in a Jar!
Instapot method - with chunkier cut veggies,
okra, and collard greens.  One of my best batches yet!

Instapot Method:  

  1. Saute all the aromatics in the pot set to saute, for 30 minutes.  Mostly because I was doing other things.  
  2. Saute long to really develop the vegetables flavors, and again, to cook them down.  I had filled the pot with onions, celery, peppers, carrots, and garlic, and when I was done the saute, it had cooked down by more than half of the volume, plus all the liquid they gave off evaporated!  
  3. Next added in the beans, beer, water, bayleaf, seasonings, etc.  
  4. Set the time to bean mode, cooked for 15 minutes.  Let the pressure come down naturally, for 15 minutes, then carefully released the steam; open lid, add in frozen okra (and this time I also added in a generous handful of frozen collard greens for more veggie oomph!. 
  5. Reseal, and set the time on manual for 5 minutes to cook further. Let pressure come down again, 10-15 minutes, then open the pot. Stir, mash the beans if needed, slighlty.  Season to taste with salt and hot sauce.  
  6. Remove chipotle pepper and bay leaves.  Serve over rice.  Or chill in a shallow pan before refrigerating.  The red beans will taste better the next day once they had a chance to sit and allow the flavors to marry.
  7. Total cooking time was about 1 hour and 15 minutes! Tasted like my 10 hour method, if not better!

Friday, January 13, 2017

Polish Foods - Crushiki and Stuffed Cabbages

Krushki or Crushiki - no matter how you spell it or what your background is,
 a fried dough product with powdered sugar is Delicious!


Just realized that I never posted the Polish Foods Recipes from when I did Living Well with Pat Nogar's show in December.  Lord Have Mercy!  I don't know where the past 2 months have gone, but I can say, we've been busy with holidays, parties, events, and work work work.  Herewith are the recipes I made/shared on television.  I really must thank my good friend, Lynnette Nagle for her family recipes.  Without her, I would not have had anything to make, share or talk about.  She saved me and gave me something that I never got from my own family - treasured recipes that make memories.


Crushiki Ingredients:
  • 3 Cups Unbleached White All-Purpose Flour (if you want, you could use a half and half combo of AP and Whole Wheat flours, just to feel a tad bit less guilty!)
  • 6 Egg yolks
  • 1 tablespoon and 1 teaspoon of White Rum (or a light Whiskey)
  • 1 Cup Sour Cream - feel free to use low-fat Sour Cream, but not Fat-Free
  • Canola or Vegetable oil - for frying
Directions:
  1. Preheat vegetable or canola oil in a stock pot - heat to 350 degrees.
  2. Mix all ingredients together in a large bowl until dough forms, similar to pie dough. Do not over-mix.  Form the dough into a ball, then wrap in plastic wrap and let rest and chill for ½ hour.
  3. While oil is pre-heating, roll out the a quarter piece of the dough on a lightly floured surface.  Roll the dough out very thin - then cut it into narrow strips using a pizza wheel cutter if you have one.  For authentic Crushiki, tie each ribbon of dough into a loose knot
  4. Fry the dough in the oil until golden brown, about 1 minute. Do not add too many pieces of dough to the oil or else the temperature will drop too drastically, causing the dough to absorb too much oil.  Remove the ribbons and place onto a sheet tray lined with paper towels to absorb any excess oil.  Continue frying the dough in batches until it is all rolled out and fried.
  5. Dust generously with powdered sugar and enjoy!  Will keep for up to 3 days, covered in a large container or in a large plain paper bag.

Thursday, January 12, 2017


I am the proud recipient of a new "InstaPot" - the multipurpose 7-in-1 cooker that is a Slow Cooker, Pressure Cooker, saute, rice cooker, braise, and lord only knows what else it can do, smart-brained electronic. I've made a few things in it since it came into our house at Christmas. Steel Cut Oats; Mulit-grain brown rice; Pork loin with apples, onions, sauerkraut and black-eyed peas (for the New Year). and, a little bragging here - a batch of Vegan Black-bean Soup, It was a success, after a bit of tweaking. The soup definitely has gotten better as its "aged" the past two days.

The only issues I had w/making this batch of soup were - it was too watery, as I used too much water in the batch. That was cleared up by draining the excess liquid the next day after the soup settled and before I pureed some of the beans to thicken the soup.
My other concern or note is that the beans taste a bit chewy, in that i feel like we are chewing on the black-bean skins in a way that I've never noticed before when I made this soup in a regular pot on the stove. I soaked the beans for about a day - not a full 24 hours. The chewiness factor is minor, just something different about the soup.

The recipe was one I usually use -w/the addition of using a jar of one of my canned salsas for a flavor boost and "short cut". I also used a food processor to dice/mince my vegetables as a short cut method. The veggies were very finely minced - which is fine as you want them to be more of a puree than a stew-like soup. After the soup is done, I usually mash or puree some of it anyway, so that it's thickened and more uniform in texture.

Ingredients:
  • 1 Lb Dried Black beans - soaked
  • 1 Tablespoon Olive Oil
  • 1 large onion - finely diced
  • 2 large carrots - finely diced
  • 3 large celery stalks - finely diced
  • 3 Bell peppers - red/green - finely diced
  • 4 large garlic cloves - finely diced
  • Bunch of cilantro - finely chopped
  • 1/4 Cup Seasonings that included: Ground Cumin, Dried Ground Chipotle Peppers, Ancho Chili Powder, Black Pepper, Oregano, Thyme and a Dash of Salt (or use the best Mexican Spice Blend or Chile blend that you have, preferably w/out salt, so you can control the sodium content)
  • Zest and Juice of 1 Lime
  • 5 Cups Cold Water (when adding water, DO NOT GO ABOVE THE MAX Liquid line on the pot's insert)
  • 1 - 8 ounce Jar Salsa of Choice (I had a jar of my Garden Veggie Salsa from this past summer)

Directions:
  1. Soak Black Beans & rinse, set aside.
  2. Heat the instapot by using the saute mode. Heat the olive oil then saute the aromatics (onions-garlic:in the InstaPot until any water they give off evaporates & the veggies take on some colour - about 10 minutes.
  3. Next, saute the dried seasonings to bloom their flavor, stirring to incorporate - 1 minute.
  4. Add in the black beans, cilantro, water, lime juice & zest, and jar of salsa.
  5. Bean or Manual Mode- 15 minutes. Natural Pressure Release for 15-20 minutes, then carefuly vent the valve before opening the lid. Once the lid is off, carefully mash or puree or use an immersion blender to puree some of the soup so that it thickens. Taste and adjust seasons with salt, hot sauce, ground pepper and/or a dash of olive oil.
  6. Soup will improve in flavor after a day. Makes about 8-10 cups.

If the soup is too watery, strain off some of the water, after letting the soup sit and the vegetables settle to the bottom of the container. If the soup is too thick, thin w/a bit of water.

Thursday, December 1, 2016

Live with Chef Denine and Living Well with Pat Nogar!







The tv spot on which I was a guest chef, Living Well with Pat Nogar, is now on the air as well as on the Lower Merion Township's website and cable access channels.  Here's the show!  I'll do a separate post of my recipes and photos.  I'm so excited to share this segment - Here is the link. If it can be embedded here on the blog, I'll be make the update.

https://lmtv.viebit.com/player.php?hash=TQcC9KpefhpB




Tuesday, November 22, 2016

Thanksgiving Leftovers Ideas



As we are embarking on the National days of Feasting, I thought I'd link to a few of my past recipes that incorporate the ingredients from our Thanksgiving table.  A few years back I was on Talk Philly Live with Ukee Washington.  The guest chef segment on which I was featured showcased new recipes to make utilizing Thanksgiving left-overs. I did a curried turkey salad recipe with cranberries; cranberry maple syrup and sweet potato breakfast pancakes; turkey and pumpkin enchiladas.  I'm linking the previous posts here, and including the three recipes featured on Talk Philly Live.  Think of this as my newly created "left-over" blog post recipe!

Below are the recipes featured on the show, and here are the links to previous posts that feature cranberries in my Thanksgiving recipes, or cranberries in spirits for holiday gift giving.

Chicken and Pumpkin Enchiladas - which can be made with turkey.  Here's the original post with luscious photos!

Apple Cranberry and Cinnamon Sauce with Pumpkin Pancakes (this is another version of cranberry sauce that I make annually)

Curried Turkey Salad - lightened and low fat - this was featured on Talk Philly Live

Cranberry Walnut and Cornbread Stuffing  - a new twist on stuffing or dressing

Apple Cranberry Ginger and Orange Compote - better than cranberry sauce or jelly, and good enough to eat all year 'round.  I just canned over a dozen jars of this last night, using New Jersey Cranberries and local Gold Rush Apples from William Schober and Sons Farms.

Christmas Cheer Cranberry Infused Vodka.  Now's the time to put up a bottle or more of vodka with cranberries in time for holiday gifting.

And now for the recipes as they appeared on the tv spot:

Sweet Potato Pancake Ingredients with Cranberry Maple Syrup:
• 2 Cups Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 2 Tablespoons Baking Powder
• 1 Teaspoon Salt
• 2 Tablespoons Pumpkin Pie Spice Mix or Cinnamon
• 1 Tablespoon Sugar • 2 Eggs - Lightly beaten
• 2 Teaspoons Pure Vanilla Extract
• 2 Cups Milk (skim or low-fat )
• 1 Cup Mashed Roasted Sweet Potatoes or Candied Sweet Potatoes - drained of syrup and mashed
 • Butter or Cooking Spray for griddle pan

Directions: 

1. In a large mixing bowl, whisk together all the dry ingredients, flours through the sugar, set aside.
2. In another mixing bowl, whisk together the eggs, vanilla, milk and mashed sweet potatoes until the mixture is thoroughly combined and smooth. Fold the flour mixture into the liquid mixture and gently fold/whisk to combine, stirring until no large lumps appear. There should be a few small lumps, so don't over whisk the mixture. Set aside and allow to sit for 10-15 minutes or cover and refrigerate overnight. If mixture appears to be too thick and won't pour off of a ladle or spoon easily, thin it with additional milk, ¼ cup at a time.
3. Preheat griddle pan over medium heat; spray with cooking spray or coat with butter. Test a bit of batter to see if the griddle is hot enough. When griddle is hot, pour batter onto it and wait until bubbles appear all over the surface of the pancakes then flip the pancakes over to cook the other side. Continue cooking as directed, until all the pancake batter is used.
4. Serve hot, immediately with cranberry maple syrup or topping of choice. Batter will hold for 2 days in a tightly covered container in the refrigerator. Cooked and covered pancakes will hold for up to 4 days in the refrigerator, or you can freeze them between layers of plastic wrap, parchment or waxed paper, placed into a freezer bag or food storage container.
To reheat, microwave pancakes in a single layer for 45 to 55 seconds. For frozen pancakes, heat in a microwave for up to two minutes, in 30 second intervals. Makes approximately 2 dozen, four or five-inch sized pancakes.

Cranberry and Maple Syrup Ingredients:
• 1/2 Cup Pure Maple Syrup
• 1 Teaspoon Pure Vanilla Extract
 • 1/2 Cup Cranberry Sauce – Jellied or Whole Berry
• 2 Tablespoons Butter, or Light Butter or Margarine
• Pinch of Salt

Directions: 
1. Combine all the ingredients together into a heat-safe or microwave-safe bowl. Whisk together until the ingredients are smooth or thoroughly combined. Heat mixture for 2 minutes in a microwave or in a sauce pot just until just before the mixture comes to a boil. Whisk again to combine. Serve hot over pancakes or waffles.
2. Makes 1 and 1/4 cup of sauce. Will hold for 1 week in a tightly covered container in the refrigerator.
3. Heat before re-serving and to emulsify the butter.


Turkey Enchilada Ingredients
• 1 16-ounce can of Plain Tomato Sauce (preferably no-salt)
• 1 Cup Pure Pumpkin Puree
• 1/4 Cup Mexican Spice Blend, Chili Powder Blend or Taco Seasoning
• 1/2 Cup Pumpkin Ale or other Seasonal Beer Ale/Lager (optional) or 1/4 Cup Water
• Pinch of Salt and Freshly Ground Black Pepper
 • 2-3 Cups Roasted Turkey - pulled apart/shredded
• 1 Package of Corn Tortillas (10 to a pack)
• 1& 1/2 Cups Shredded Mexican/Jack/Cheddar Cheese Blend

 Equipment needed: 
• Baking Casserole Dish - 9 x 13

Directions: 
1. Preheat oven to 375° Degrees Fahrenheit.
2. In a large mixing bowl, combine the tomato sauce, pumpkin puree, Mexican/Taco seasoning, Pumpkin Ale (if using) or water. Whisk to combine thoroughly. Season with salt and freshly ground pepper. Taste and adjust seasonings as needed, adding more seasoning as desired. If mixture is too thick, thin it a bit w/beer or water, though using a good Pumpkin or October Fest Ale/Lager rocks!
3. Shred the turkey using 2 forks and remove the bones and skin. Set aside.
4. Spoon 1 cup of the enchilada sauce into the bottom of the casserole dish, spreading it out evenly; set aside.
5. Fill each corn tortilla with some of the shredded turkey and a bit of the shredded cheese, using 1/2 cup of the cheese. Roll the tortillas up and place, seam side down in the baking dish. Alternately, you can fill each corn tortilla and place them, bottom side down in the baking dish, like a row of tacos. Use all ten tortillas and lay them all into the baking dish.
6. Pour the remaining enchilada sauce over the prepared tortillas and then top the enchiladas with the remaining shredded cheese.
7. Bake in the preheated oven for 25-30 minutes, until the sauce is bubbling and the cheese is thoroughly melted. Cool slightly before serving.
8. Serves 5 (2 enchiladas per person). Left-overs will hold for up to 3 days refrigerated in a tightly covered container. Will reheat best in the oven. Serve with reheated green beans sprinkled with Mexican or Taco Seasoning and Sautéed Bell Peppers and Onions to round out the meal.