Sunday, June 29, 2008

Refreshing drink idea from Southern Living (h2o)

I love these ideas. This above was fresh rosemary from my garden and a slice of lemon in cold water. What a neat flavor.

Some other ideas given are cucumber and thyme; orange and lime, lemon and thyme.

I love a cucumber slice in water. I think cucumber and a slice of orange might be interesting too--I will have to do some experimenting!

Thursday, June 26, 2008

Creole Fried Rice from Southern Living

This was very tasty!

1 cup uncooked long-grain rice (I used brown rice)
2 cups chicken broth
1 lb. skinned and boned chicken thighs
1 1/2 tsp Creole seasoning, divided (I probably used more)
2 tbsp. veg oil (I used olive oil)
1/2 lb. andouille or smoked sausage sliced (I used 1 lb smoked turkey sausage)
1/2 small onion (I used 1 and 1/3 onion) chopped
1/2 small green bell pepper chopped (I used a whole large one)
2 garlic cloves , chopped
1 cup frozen sliced okra, thawed (I used a small eggplant instead)
3 plum tomatoes, chopped (I used 2 medium on the vine tomatoes)
2 green oinons, sliced, green part only

1. Cook rice using chicken broth instead of water. Let cool completely (I did this earlier in day)
2. Cut chicken thighs into 1 inch piences, and toss with 1 tsp (or more) creole seasoning.
3. Cook chicken in hot oil in large skillet over med heat 3 minutes; add sausage and cook 3-5 minutes until lightly browned. Add onion, bell pepper and garlic, and cook 5 min or til onion is tender. (I cooked the eggplant at the same time --if doing the okra stir in with the rest of the creole seasoning). Increase heat to high and add rice , and cook, stirring constantly 4 min until heated. Stir in tomatoes and sprinkle with green onions. Serve immediately.

(I dumped the sausage vegies into my cold rice and refrigerated. When we were ready for dinner I just nuked individual servings).

Thursday, June 12, 2008

Creamy Black Bean Soup

I will have to add a picture the next time I make this--I forgot. This is from Southern Living June--I altered it a bit. Love it. Makes 16 cups, prep 15 min-cook 30 min or in crock.

1 medium onion , diced (about 1 cup)
1 tsp. minced garlic (or more)
1 Tbsp. olive oil
4 cups undrained Black Beans
1 (32 oz) container Chicken broth
2 (4.5 0z) cans chopped green chiles, undrained (I found a can that was 6 something oz I think
and used just that)
1 (14.5 oz) can Mexican-style stewed tomatoes undrained (my store had none--I used chili style)
1 (14.5 oz ) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn , rinsed and drained (I use reg. sized and the white corn)
2 Tbsp. chili powder-I reduced to 1 since I was going to leave in my crock pot--still very spicy
1 tsp ground cumin--I used MORE

Toppings if desired: sour cream shredded Cheddar cheese, diced tomatoes, fresh chop cilantro or taco chips

1. Saute onion and garlic in 1 Tbsp hot oil in a dutch oven over med high heat 6 min or til tender. Stir in Black Beans and next 7 ingred. cover , bring to boil and simmer 15 min stirring occasionally. (I just threw mine in crock pot for a few hours)
2. Process 2 cups of soup in blender or food processor 30 sec or til smooth. Return and mix with soup.

(also good with an extra can of beans and some rice)


Photos MAY BE temporarily down due to photobucket probems!! SORRY