Slow-Cooker Vegetarian Red Beans and Rice

Bob loves Red Beans and Rice. I normally add Meat, but he wanted Vegetarian style this time. If you would like to add Meat, we usually use Chorizo, Andouille, or Chicken, just sautee it first. If you would like it spicy, just add 1/4 tsp Cayenne Pepper or Chipotle Chili Pepper. I also added fresh Mushrooms. This is Cook’s Country recipe, and except for the slow-cooker prep, and less seasonings, this is very similar to what I normally do. They use Meat and no heat, but we like it a little spicy.

Ingredients

  • 1 onion, chopped fine
  • 1 green bell pepper, seeded and chopped fine
  • 1 celery rib, chopped fine
  • 4 garlic cloves, minced
  • Optional: 1 cup sliced fresh Mushrooms
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper
  • 5 cups low-sodium chicken broth (About 2 3/4 cans broth) or Veggie Broth for Vegetarian-style
  • 16 oz dried Red beans, rinsed and picked over
  • 1 bay leaf
  • 1 1/2 cups long-grain rice
  • 2 cups water
  • Olive Oil
  • 2 pats Butter
  • In a 12” skillet, cook onion, bell pepper, celery, (and Mushrooms if using) in a drizzle of Olive Oil and 2 pats Butter until softened, about 5 minutes.  Stir in garlic, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.  Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to slow cooker.
  • Cover Slow Cooker and cook on low until beans are completely tender, 4 to 5 hours (or cook on high for 3 to 4 hours).  Season with salt and pepper. 
  • Cook rice according to package instructions.  Serve beans over or next to rice.

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By Tika for CHEW WANNA EAT? © 2020

Beignets (pronounced benyay) a New Orleans confection. Recipe by Cook’s Illustrated.

If you’ve never had a Beignet before you’re really missing out. A Beignet is deep fried pastry similar to a choux pastry. Personally, I’d say the taste is similar to a funnel cake, but more delicate in texture. They are barely crispy on the outside, and full of holes on the inside. A traditional New Orleans Beignet is dusted with Confectioner’s Sugar, but I did half of mine dusted with a Cinnamon Sugar mixture. They are not filled, so if you’d like a fruit jam to go with them, serve on the side. Grape, Raspberry, Blueberry, Blackberry, Strawberry Jams, or Lemon Curd would be delicious! The photos are mine, but the recipe belongs to Cook’s Illustrated. Don’t be afraid to try them. Not hard at all! You don’t even need a mixer. Just a bowl and either a wooden spoon or a whisk.

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By Tika for CHEW WANNA EAT? © 2020

Three Minute Teriyaki Dipping Sauce

Teriyaki is one of my very favorite flavors. I don’t imagine you could bring your own to a restaurant, but I might be tempted to sneak a small jar in. I’ve done worse. Like the day I brought a beagle on a chain inside the Broome County Airport. Never mind. That story is for another day. Today I’d probably get arrested for doing that.

Anyway, this Dipping Sauce is so quick to make, and I just love how thick it is. I use it on everything, including take-out. I won’t use those little packets they give you.

A few times I purchased ready-made Teriyaki Sauce in a store. Notice I said a few times? Didn’t like it.

This Sauce can be used on take-out food, Egg Rolls, Spring Rolls, Chicken Wings, or whatever strikes your fancy. It really is very good and takes just a few minutes! We had Chicken Wings today, and of course I used this recipe. Yum!

INGREDIENTS: YIELDS ½ cup
¼ cup Water
¼ cup Low Sodium Soy Sauce
1 TBSP Cornstarch
¼ cup Honey
½ tsp Ginger Powder, or ½ tsp Ginger Root, peeled and grated
1 TBSP Mirin *
1 clove Garlic, minced or ¼ tsp Garlic Powder

PREPARATION:

In a small saucepan, whisk Water, Soy, Cornstarch. Add remaining ingredients and simmer for a few minutes. It will thicken quickly, so don’t run off. It will burn.

*If you can’t find Mirin, try Rice Wine Vinegar. I bought a bottle of it a good 6 or 8 months ago. I use it a lot. Store opened bottle in the refrigerator next to your Sake. lol

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By Tika for CHEW WANNA EAT? © 2020