Red Beans & Rice

Ok so while I'm nursing my bruised Cooking Ego over last night's disastrous soup, I think you need to take a moment to VOTE FOR MY BIRTHDAY CAKE!!!  Today is your last chance to decide what I'm baking so make sure your voice is heard!

Then come back here and check out my new favorite comfort food.

Red Beans & Rice
Recipe slightly adapted from Food Network Magazine
Prep time: 10 minutes   Cook time: 20 minutes

1 tbsp extra virgin olive oil
1 pound turkey andouille or other smoked turkey sausage, coarsely chopped
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 15 1/2-ounce cans red kidney beans, drained and rinsed
1/2 cup chicken stock
1/2 tsp ground cumin
1/2 tsp dried thyme
1 bay leaf
Freshly ground black pepper, to taste
3 cups cooked rice 

1.  In a medium pot, heat the oil over medium-high heat. Add the sausage and onion and cook, stirring frequently, until the onion is softened, 3 to 5 minutes. 

Cook until onions are translucent and meat begins to brown.

2.  Add the garlic and cook for 30 seconds. Add the beans, chicken stock, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. 

Sometimes simple ingredients are the best ingredients.

3.  Cover, reduce the heat to medium low and simmer for 10 minutes.  Serve the beans over the rice.

Cover, turn the heat down, and walk away!

For many years, the most I knew about red beans and rice was that it takes hours to make and "freezes beautifully."  And even though I'd never tried it before, I had it locked into my mind that it was bland and I just wouldn't like it.  

And then we spent a long weekend in New Orleans.  And a whole new world of food possibilities opened up for me.  I learned a little bit more about the origins of this dish.  Did you know that it was developed as an easy dish to throw together on the morning of Laundry Day (which was traditionally Monday), would cook all day, and then the tired mamas would have a hearty meal ready to go at dinner time?  I did not know that, but I do know that I am frequently a tired mama who would love to have a hearty meal ready to go at the end of a long day.  So why not give this a try?

I realize this recipe is of course an accelerated version, and I do plan on trying a more traditional recipe, but I just LOVE how simple, delicious, and easy this version is.  The sausage is just a little spicy.  The beans give this an almost creamy texture, and the little bit of sauce soaks into the rice and MAKES this dish.

Love it.  TOTALLY making this again!

Brownie Banana Split Pizza

I'm trying to force myself to work on some other blog posts to put up here for you, and I keep coming back to this one.  I keep daydreaming about this one.  I want to keep eating this one.

So, why fight it?  I think you should share in my current dessert obsession. ;)

Brownie Banana Split Pizza
Recipe adapted from Bobby Deen
Prep time: 20 minutes   Cook time: 20-25 minutes

1/2 cup melted canola oil
1 1/4 cups flour
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2/3 cup honey
1/2 cup applesauce
3 tbsp chocolate syrup
4 oz whipped cream cheese
1 tbsp sugar
One 8-ounce can crushed pineapple, drained
2-3 fresh strawberries, thinly sliced
1 banana, thinly sliced and tossed in lemon juice to prevent browning
1/4 cup chopped walnuts

1.  For the brownies: Preheat the oven to 325 degrees F. Grease a 9-inch cake pan with cooking spray; set aside.

I love where this is going.

2.  Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Add the oil, honey, and applesauce directly into the dry ingredients. Stir until the batter is smooth.

Who wants to lick the bowl??

3.  Pour the batter into the prepared pan. Bake on the center rack until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool completely before assembling the pizza.

Keep checking the middle for done-ness! You don't want it collapsing on you.

4.  For the pizza: Remove the brownie from the cake pan and place in the middle of a cake plate.  Drizzle with chocolate sauce.

*drooooooooooooooooooooooooooool*

5.  Beat the cream cheese, sugar and pineapple together in a bowl with a spatula. Spread the mixture over the cooled brownie crust.

I could eat just this for breakfast.

Creamy. Fluffy. Lovely.

6.  Arrange the strawberry and banana slices over the cream cheese mixture. Sprinkle with the chopped walnuts. Freeze for at least 30 minutes. Slice into wedges for serving.

WARNING! Do not attempt to eat your computer screen!
This is only a picture.

Now, I was a little nervous about this recipe because of the brownie.  Obviously it's a cake-like brownie and there's not a whole lot of sweetness to it.  And it was a little dry.  But as I pulled the whole thing together, it began to make sense.  This not-so-sweet brownie is meant to complement it's sweet and fruiting toppings, not out-do them.  Between the refreshing bananas and strawberries, crunchy walnuts (my fav!!), bright and creamy cream cheese layer, and the chocolate-y base....omg can you see why my brain is still dwelling on this beauty?!

This Week's Menu

Thank you so much for your patience!!  There have been so many recipes I want, and meant to, share with you this week but I, unfortunately, have been dealing with the Sinus Infection From Hell.  Hopefully I've got the right cocktail of drugs now and can move forward cooking, and thinking, more clearly!

Only one week left to pick out my birthday cake!!  Have you decided yet?  Still not sure?  Need a little photographic reminder of the drooliness of each of these cakes?  I need your help here!

Oh yeah.. and here's my healthier-than-chocolate-or-ice-cream-cake menu for the coming week.  Necessary, but not as much fun as cake.

• Thursday: Lasagna, tossed salad, and garlic bread

• Friday: Pizza and popcorn. 

• Saturday: Dinner with friends!
  

• Sunday: It's Super Bowl Sunday!  So of course it's all about snacks pretty much all day long.  Veggies and dip, buffalo chicken dip, chips with salsa and queso, maybe some sliders, and perhaps a New Recipe! Banana Split Brownie Pizza to top it off.

• Monday: Red Beans & rice.  Due to sickness, I didn't make this when I last said I would... so here's Take 2!

• Tuesday: New Recipe! Beer Cheese Soup with Garlic Butter Crostini

• Wednesday: Leftovers

Happy planning!!

Tomato Basil Quinoa Salad

I'm bored. 

Yup, as much as I cook every single day... As much as I experiment with new dishes, I. Am. BORED. 

I'm bored with our side dishes.  I'm just not that kind of person (yet) who can experiment with a new main dish while also putting together a multi-step side dish that also requires me to examine a recipe.  So I'm left with the usual Side Dish Suspects: nuking some potatoes, rice, boiling pasta, maybe mashing potatoes because that doesn't require much thought, more plain rice, my bread maker...

*yawn*

Not only am I bored with the process of making my brainless sides, I'm bored with my ingredient options.  What other kinds of starches can I play with that my family won't clearly balk at eating?

Duh Jeanna.  Grains!  And what better one to start with than quinoa?  Oh, and FYI, it's pronounced "KEEN-wa".  Not "kwi-NO-ah" as my husband likes to tease me by saying. ;)

Tomato Basil Quinoa Salad
Recipe slightly adapted from Diva Dish
Prep time: 15 minutes   Cook time (if you need to make the quinoa for this): 25 minutes

2 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1/4 tsp garlic powder

Zest of one small lemon

Salt and freshly ground black pepper

2 cups prepared quinoa [This is about 1/2 cup unprepared if you don't have leftover lying around and need to make some just for this salad]

3 1/2 cups diced tomatoes

2 cups spinach, chopped

1 cups packed basil, chopped

1. In a small bowl, whisk together the vinegar, EVOO, garlic powder, lemon zest, salt, and pepper, and set aside. 

I love balsamic dressing.  L.O.V.E.

2. In a large bowl add quinoa, tomatoes, chopped greens, and dressing. Mix until combined, and add more salt and pepper to taste.

Quinoa Before.

Quinoa After (1 cup uncooked = about 4 cups cooked)

3. Refrigerate until ready to serve.

My boys inhale tomatoes.

Basil and spinach... I think I need a bigger bowl.

I think I have a new favorite salad.  This salad is bright, lemony, and refreshing!  I love the texture of the quinoa; it's kind of like rice but has a firmer texture with a slight crunch as you chew it.  It's awesome!!  Now, if you don't like quinoa, can't find it, or can't afford it (it's a little pricey), feel free to use rice or pasta in this salad.  It'll be just as yummy!

Oh and can you imagine how good this would be at the height of tomato and basil season???  *drooling!!*

[Ok so I looked it up, and before anyone flames me let me just say that though I called quinoa a grain, it is technically a seed.  See?  I learned something new!  And I'm sharing my new-found knowledge with all of you.  Everybody wins!]

This Week's Menu

It's that time again!  What on earth am I making for dinner this coming week?  Gotta come up with something... although I'm getting more and more distracted by my upcoming BIRTHDAY, for which I need a CAKE.  Have you voted yet?  Please vote! ;)

• Thursday: Beef with Broccoli and rice

• Friday: Pizza and popcorn.  I can't tell you how excited my kids get over this dinner every single week.

• Saturday: New Recipe! Cashew Chicken Soup and some kind of bread
  

• Sunday: Barbecue meatballs with cheesy potatoes and steamed veggies

• Monday: BLT's and New Recipe! Tomato-Basil Quinoa Salad

• Tuesday: Leftovers

• Wednesday: Date Night!!!

Happy planning!!

Birthday Cake Contest!

Did you know I'm having a birthday cake contest?!  Yes way!  And it occurred to me that it's not easy to pick out a recipe based on the name alone.  So to help you help me choose a cake, I thought I'd do a post just showcasing pictures of the delectable beauties that I'm torn between.

Because they all look SO DANG INCREDIBLE that I can't decide which one I want.  So I want you to make that decision for me!

Chocolate Blackout Cake

Grasshopper Cake

Chocolate-Orange Cake with Salted Caramel

Layered Ice Cream Cake

Make the best cake win!!

Whole Grain Pancakes

Remember my meal plan for this week?  Yeah, you could probably disregard that.  It's just going to be one of Those Weeks.  Because right now I have a feverish 5-year-old quietly playing with Legos in the dining room.  And I have a feverish 19-month-old spread across my lap.  And apparently the only cure for whatever my 19-month-old has is constant Mommy Contact.  Constant.  As in all the time.  Poor baby. :(

But no matter what I make, or don't make, this week, I did make some pretty outrageous pancakes last week.  Like, awesomely outrageous.  So good that I'll just leave you with my Picky Eater's words about them:

"Mama, you made these 100% YUM."

Whole-Grain Pancakes
Recipe from Food Network Magazine
Prep time: 15 minutes   Cook time: 20 minutes

3/4 cup old-fashioned oats
1/4 cup flaxseed
1 cup whole-wheat flour
1 tsp baking powder
1/2 tsp salt
2 large eggs, separated
1 1/2 cups milk
3 tbsp butter, melted, plus more for the skillet
3 tbsp sugar
1.  Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined.

I love how healthy this looks already

2.  Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth.

Yep, typical dense-looking batter.  But we can make it better!

3.  Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; gently fold into the batter until just combined.

Soft peaks still flop over.  Be patient; it will take a bit to get here.

Fluffy batter thanks to the air whipped into the egg whites!

4.  Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side.

Mmmmmmmmmmmmmmm.........

I made these for dinner but I totally can't wait to make these for Saturday morning breakfast.  What a fabulously tasty (& healthy!!!) way to start out the day!  Whether you choose to drown them in maple syrup or make up a quick strawberry sauce, your family will never know these are good for them.  All they'll taste is nutty, fluffy pancake-deliciousness.

Seriously 100% yum!