For a while both of my children were vegetarians, and many times I like to avoid meat for a season just to give my body a break from it. Here are some tips that can be used to adapt many meals to be vegetarian.
1. Instead of beef or chicken broth, use veggie broth. You can even buy veggie broth cubes, and use them like bouillon cubes. We swapped it out many times, and did not notice.
2. The fake ground meat is really wonderful now. There is "meat" made from chopped up mushrooms, and some from soybeans. You can hide it in things like chili and enchiladas, or just eat it straight up like tacos. You will probably not even realize the difference.
3. Anything that uses bacon can usually be made with the bacon left out, or served on the side for those who want to add it. Same is true for chicken or sausage links.
4. If your recipe needs the meat, leave it in giant chunks. This will offend a strict vegetarian, but many will happily pick out the big chunks and eat the rest of the soup or stew.
5. Breakfast for dinner is a great way to accommodate a vegetarian - with eggs, pancakes, hash browns, muffins, scones, and breakfast burritos.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Friday, January 25, 2019
Twice baked potato casserole
The Pioneer Woman has a great recipe for this, but after following it a few times, and ending up with enough potatoes to feed a small army, we have adapted it.
6 potatoes, scrubbed and baked
12 oz. Sour cream
1 1/2 sticks of butter
16 oz. cheddar jack cheese
1 bunch of green onions, chopped
1/2 lb. bacon, cooked until crispy (can be left out)
Mix the insides of all the potatoes, plus a little bit of potato skin, in a bowl with all of the rest of the ingredients, except for the cheese. Mix half of the cheese in with the mix, but leave the other half out. Put the mixture into a corning ware bowl, and top with remaining cheese. Bake at 325 for 30 minutes.
This works best if you make this right after you have cooked the potatoes, so they are still warm.
6 potatoes, scrubbed and baked
12 oz. Sour cream
1 1/2 sticks of butter
16 oz. cheddar jack cheese
1 bunch of green onions, chopped
1/2 lb. bacon, cooked until crispy (can be left out)
Mix the insides of all the potatoes, plus a little bit of potato skin, in a bowl with all of the rest of the ingredients, except for the cheese. Mix half of the cheese in with the mix, but leave the other half out. Put the mixture into a corning ware bowl, and top with remaining cheese. Bake at 325 for 30 minutes.
This works best if you make this right after you have cooked the potatoes, so they are still warm.
Saturday, May 2, 2015
Risotto primavera
Oh snap, this is good. I will admit that it requires a little attention, so prep beforehand and do not try to multitask while you are cooking it. Even if you screw it up, and it is mushy, it still tastes amazing. This recipe is from Cooking Light, with some hints and adaptations from me.
2 1/2 c. vegetable broth
1/2 c. water
1 tsp olive oil
1 1/2 c. chopped onion
1 T minced garlic
1 T chopped thyme
4 oz. sliced button mushrooms (which, if you are not a mushroom person, are the little white ones, just the regular old mushrooms. Get them fresh and slice them because you will feel fancy if you do)
1 c. uncooked Arborio rice
1/2 c. dry white wine
1 c. frozen green peas (thawed but not cooked)
1/4 c. chopped parsley
2 T cream cheese
1 tsp sherry vinegar (which is really hard to find, so I used red wine vinegar instead and it was great)
1/2 tsp salt
1/2 tsp black pepper (I didn't measure the pepper or salt because that is not how I roll)
2 T grated parmesan cheese
Make sure your chopping is finished before you start anything (onions, mushrooms, etc.)
Bring veggie broth and water to a simmer in a small pan, and then turn the heat to low
Heat a big pan to medium high and add oil. Swirl it around to coat the pan. Add in onion and sautee for 2 minutes. Add garlick, thyme, mushrooms and cook for 4 minutes. Add rice, and cook 1 minute. Add wine, cook 30 seconds.
Reduce heat to medium low and add in 1/2 c. of the veggie broth mixture from the small pan. Cook until absorbed, so about 4 minutes. Repeat this in 1/2 c. increments until all the broth is in the pan.
Remove from heat, stir in peas, parsley, cream cheese, vinegar, salt, and pepper. Sprinkle with a little more thyme and parmesan cheese.
2 1/2 c. vegetable broth
1/2 c. water
1 tsp olive oil
1 1/2 c. chopped onion
1 T minced garlic
1 T chopped thyme
4 oz. sliced button mushrooms (which, if you are not a mushroom person, are the little white ones, just the regular old mushrooms. Get them fresh and slice them because you will feel fancy if you do)
1 c. uncooked Arborio rice
1/2 c. dry white wine
1 c. frozen green peas (thawed but not cooked)
1/4 c. chopped parsley
2 T cream cheese
1 tsp sherry vinegar (which is really hard to find, so I used red wine vinegar instead and it was great)
1/2 tsp salt
1/2 tsp black pepper (I didn't measure the pepper or salt because that is not how I roll)
2 T grated parmesan cheese
Make sure your chopping is finished before you start anything (onions, mushrooms, etc.)
Bring veggie broth and water to a simmer in a small pan, and then turn the heat to low
Heat a big pan to medium high and add oil. Swirl it around to coat the pan. Add in onion and sautee for 2 minutes. Add garlick, thyme, mushrooms and cook for 4 minutes. Add rice, and cook 1 minute. Add wine, cook 30 seconds.
Reduce heat to medium low and add in 1/2 c. of the veggie broth mixture from the small pan. Cook until absorbed, so about 4 minutes. Repeat this in 1/2 c. increments until all the broth is in the pan.
Remove from heat, stir in peas, parsley, cream cheese, vinegar, salt, and pepper. Sprinkle with a little more thyme and parmesan cheese.
Monday, June 24, 2013
Corn-Avocado-Tomato Salad
I don't really know how to qualify this---is it a dip? a salad? a side?
All I know is that it is healthy and it is YUMMY! I started eating it with chips, and then moved to a fork, and later a spoon. I ate it with a little grilled chicken mixed in, too, and later a little romaine lettuce.
3 ears of corn, brushed with olive oil and sea salt and toasted on the grill (and then cut off the cob)
2 avocados, cut into small chunks
2 handfuls of cherry or grape tomatoes, cut in half
Juice from one lime
1 tablespoon of olive oil
Mix all these things together in a bowl and try to not eat the entire bowl full. It is summer deliciousness!!
All I know is that it is healthy and it is YUMMY! I started eating it with chips, and then moved to a fork, and later a spoon. I ate it with a little grilled chicken mixed in, too, and later a little romaine lettuce.
3 ears of corn, brushed with olive oil and sea salt and toasted on the grill (and then cut off the cob)
2 avocados, cut into small chunks
2 handfuls of cherry or grape tomatoes, cut in half
Juice from one lime
1 tablespoon of olive oil
Mix all these things together in a bowl and try to not eat the entire bowl full. It is summer deliciousness!!
Friday, March 1, 2013
Corn Chowder
1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 package frozen whole kernel corn (10 oz.)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 package frozen whole kernel corn (10 oz.)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced
Directions:
1.
Heat oil in the sauce pan. Add in celery, onion, green pepper and sauté for
2 minutes.
2.
Add corn,
potatoes, water, salt, pepper, and paprika.
Bring to a boil and reduce to medium.
Cook for 10 minutes, or until potatoes are tender.
3.
Mix ½ c.
milk and flour together by shaking them in a jar.
4.
Gradually
add the milk/flour mixture to the veggies.
Add in the remaining milk.
5.
Cook, stir
constantly. When the mix comes to a boil
and thickens, it is ready.
Tuesday, September 4, 2012
Italian Hillside soup
+Modified from my crock pot cookbook
1 green bell pepper
2 stalks of celery
1/2 yellow onion
----chop these and sautee in a pan with about 1 tablespoon of EVOO. Cook until soft, or about as long as it takes you to assemble the rest of the ingredients.
2 small zucchinis
1 box (32 oz) of chicken broth
1 can of diced tomatoes with oregano, garlic and basil
1 can of navy beans (or 2 cans...), rinsed
1 tsp minced garlic
8 oz. frozen green beans
Add all of this to the crock pot and cook on low for about 5 1/2 hours.
When you are about 30 minutes from eating, toss in a box or container of tortellini. I threw in a box of cheese tortellini (7 oz), and then added some frozen, too. Also, toss in about 3 tablespoons of chopped fresh basil from your garden (about 15 big leaves).
I served this with cheesy biscuits. I think you could also throw in about 4 frozen chicken breasts and it would be great. YUM!
1 green bell pepper
2 stalks of celery
1/2 yellow onion
----chop these and sautee in a pan with about 1 tablespoon of EVOO. Cook until soft, or about as long as it takes you to assemble the rest of the ingredients.
2 small zucchinis
1 box (32 oz) of chicken broth
1 can of diced tomatoes with oregano, garlic and basil
1 can of navy beans (or 2 cans...), rinsed
1 tsp minced garlic
8 oz. frozen green beans
Add all of this to the crock pot and cook on low for about 5 1/2 hours.
When you are about 30 minutes from eating, toss in a box or container of tortellini. I threw in a box of cheese tortellini (7 oz), and then added some frozen, too. Also, toss in about 3 tablespoons of chopped fresh basil from your garden (about 15 big leaves).
I served this with cheesy biscuits. I think you could also throw in about 4 frozen chicken breasts and it would be great. YUM!
Friday, July 20, 2012
bruschetta
A couple of variations:
2 tomatoes, seeded and chopped
1/2 tsp. minced garlic
1 tsp. balsamic vinegar
8 fresh basil leaves
black pepper
12 1/2" slices of Italian bread.
OR
2 tomatoes (maybe Roma?)
2-3 large cloves of pressed garlic
2 tsp. balsamic vinegar
2 T. EVOO
Sea salt
Brush bread slices with olive oil and toast
Either way, toast the bread, serve.
2 tomatoes, seeded and chopped
1/2 tsp. minced garlic
1 tsp. balsamic vinegar
8 fresh basil leaves
black pepper
12 1/2" slices of Italian bread.
OR
2 tomatoes (maybe Roma?)
2-3 large cloves of pressed garlic
2 tsp. balsamic vinegar
2 T. EVOO
Sea salt
Brush bread slices with olive oil and toast
Either way, toast the bread, serve.
Vegan chocolate chip cookies
2 c. unbleached flour (or 1 c. unbleached flour, 1 c. oat flour)
2 tsp. baking powder
1/2 tsp salt
pinch of cinnamon (optional)
vegan chocolate or carob chips (recipe says handful, but I will put a lot)
1 c. raw sugar
1/2 c. veggie oil or canola oil
1 tsp. vanilla
1/4 c. water
Preheat oven to 350. With all ingredients at room temp, mix flour, baking powder, salt, and cinnamon. Stir in chips. Mix and set aside. In another bowl, add sugar and oil and mix well. Add vanilla and water and mix well. Add the wet to the dry and mix some, but not too much. Spoon onto ungreased cookie sheets and bake until they are done.
2 tsp. baking powder
1/2 tsp salt
pinch of cinnamon (optional)
vegan chocolate or carob chips (recipe says handful, but I will put a lot)
1 c. raw sugar
1/2 c. veggie oil or canola oil
1 tsp. vanilla
1/4 c. water
Preheat oven to 350. With all ingredients at room temp, mix flour, baking powder, salt, and cinnamon. Stir in chips. Mix and set aside. In another bowl, add sugar and oil and mix well. Add vanilla and water and mix well. Add the wet to the dry and mix some, but not too much. Spoon onto ungreased cookie sheets and bake until they are done.
Friday, August 19, 2011
Easy Italian--Spaghetti and Pita Pizzas
I love Italian food so much, and lately everything I eat tastes fancier and yummier with a few sprinkles of goat cheese and some fresh basil leaves (straight out of the back yard) on it.
Spaghetti:
To make this healthier, remember to use whole wheat noodles. Read the package carefully, because sometimes noodles labeled as "wheat" are not the healthy "whole wheat." If you are trying to get used to whole wheat, try angel hair or some other fine pasta, rather than trying to choke down some thick spaghetti.
For sauce, check out the new Giada lines of pasta at Target. Also, Bertolli has some good sauce. Whatever kind of sauce you use, read the label very carefully and make sure sugar is not listed as an ingredient. Sugar is hiding in a lot of sauces, and is unnecessary and can sabotage your efforts to lose weight.
After you cook the sauce, you can add in crushed tomatoes or chopped fresh tomatoes for extra flavor.
Of course, sprinkle with goat cheese, add a few cherry or grape tomatoes, maybe some capers and black olives, and a few leaves of fresh basil. Yum-o.
Pita pizzas:
A few years ago, my friends introduced me to this wonderful easy Italian dinner. Top some pita bread (look for whole wheat or low carb for a healthier option) with some tomato sauce (see above), Italian blend cheese (mozzarella, parmesan), and top with your favorite toppings. Throw in the oven on broil and watch very carefully to make sure it does not burn. It is wonderful and takes about five minutes to cook.
Spaghetti:
To make this healthier, remember to use whole wheat noodles. Read the package carefully, because sometimes noodles labeled as "wheat" are not the healthy "whole wheat." If you are trying to get used to whole wheat, try angel hair or some other fine pasta, rather than trying to choke down some thick spaghetti.
For sauce, check out the new Giada lines of pasta at Target. Also, Bertolli has some good sauce. Whatever kind of sauce you use, read the label very carefully and make sure sugar is not listed as an ingredient. Sugar is hiding in a lot of sauces, and is unnecessary and can sabotage your efforts to lose weight.
After you cook the sauce, you can add in crushed tomatoes or chopped fresh tomatoes for extra flavor.
Of course, sprinkle with goat cheese, add a few cherry or grape tomatoes, maybe some capers and black olives, and a few leaves of fresh basil. Yum-o.
Pita pizzas:
A few years ago, my friends introduced me to this wonderful easy Italian dinner. Top some pita bread (look for whole wheat or low carb for a healthier option) with some tomato sauce (see above), Italian blend cheese (mozzarella, parmesan), and top with your favorite toppings. Throw in the oven on broil and watch very carefully to make sure it does not burn. It is wonderful and takes about five minutes to cook.
Sunday, July 3, 2011
Fried Okra for the WIN!
Our Okra!Okra!Okra! (as Natalie labeled them) plants are going a little crazy, so tonight I used Paula Deen's fried okra recipe (modified) for a big win!
2 cups of vegetable oil for frying (in a skillet)
12-15 okra, rinsed and cut in 1/4" slices
1/4-1/2 c skim milk
2 T light ranch dressing (Paula called for buttermilk, and since I didn't have any, I improvised with this)
Batter:
1/2 c. corn meal
1 c. flour
1/4 tsp. garlic salt
1 tsp. sea salt
1/4 tsp. ground black pepper
1/4 tsp cayenne pepper
Mix the milk and dressing together in a ziplock bag. Dump the cut okra in the bag. Shake.
Dump the batter mix ingredients in another ziplock bag. Scoop the okra out of the wet bag and throw it in the dry bag. Shake shake shake.
Heat oil. Fry the okra in the skillet until golden brown.
2 cups of vegetable oil for frying (in a skillet)
12-15 okra, rinsed and cut in 1/4" slices
1/4-1/2 c skim milk
2 T light ranch dressing (Paula called for buttermilk, and since I didn't have any, I improvised with this)
Batter:
1/2 c. corn meal
1 c. flour
1/4 tsp. garlic salt
1 tsp. sea salt
1/4 tsp. ground black pepper
1/4 tsp cayenne pepper
Mix the milk and dressing together in a ziplock bag. Dump the cut okra in the bag. Shake.
Dump the batter mix ingredients in another ziplock bag. Scoop the okra out of the wet bag and throw it in the dry bag. Shake shake shake.
Heat oil. Fry the okra in the skillet until golden brown.
Saturday, March 26, 2011
Artichoke dip
1 lb. 3 oz. of asparagus spears, drained
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese
Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.
Bake at 375 for 35 minutes.
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese
Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.
Bake at 375 for 35 minutes.
Creamy Tomato Basil Pasta
2 lb. chopped tomatoes
8 oz. cream cheese
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup chopped fresh basil
16 oz. linguine
1/2 cup pine nuts
Toss tomatoes with cream cheese and dressing, refrigerate for two hours. Cook pasta and toss with the tomato mixture and pine nuts.
From Kraftfoods
8 oz. cream cheese
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup chopped fresh basil
16 oz. linguine
1/2 cup pine nuts
Toss tomatoes with cream cheese and dressing, refrigerate for two hours. Cook pasta and toss with the tomato mixture and pine nuts.
From Kraftfoods
Friday, October 22, 2010
Butternut Squash Risotto
Reading Bittersweet by Shauna Niequist has inspired me to cook some risotto (or learn to cook some). I'm going to try this recipe this week:
Parmesan Cheese, shredded, 4 tbsp
vegetable broth, 4 cup
White Wine, 2 fl oz
Olive Oil, 2 tsp
Nutmeg, ground, .25 tsp
Butternut Squash, 1 cup, cubes
Garlic, 1 clove minced
Swiss Chard, 1 cup, chopped
Collards, 1 cup, chopped
Arborio rice, .75 cup
Leeks, .5 leek sliced
Directions
Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.
Parmesan Cheese, shredded, 4 tbsp
vegetable broth, 4 cup
White Wine, 2 fl oz
Olive Oil, 2 tsp
Nutmeg, ground, .25 tsp
Butternut Squash, 1 cup, cubes
Garlic, 1 clove minced
Swiss Chard, 1 cup, chopped
Collards, 1 cup, chopped
Arborio rice, .75 cup
Leeks, .5 leek sliced
Directions
Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.
Wednesday, May 26, 2010
Cavatappi with Arugula Pesto and Cherry Tomatoes
From Cooking Light's summer recipes. Can tell I'll have to double the pine nuts. I'll probably serve with some cool chicken or ham that I've baked the day before. And this looks like one of those recipes where it will taste better the second day.
Review: Made the Pesto on Sunday night and left in the fridge until Tuesday evening. Served with cut up chicken breasts and spaghetti. This was a win!
Ingredients
Pesto:
* 5 cups trimmed arugula
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/4 cup pine nuts, toasted
* 1 tablespoon lemon juice
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 1/3 cup water
* 2 tablespoons EVOO
Remaining ingredients:
* 1 pound uncooked cavatappi (I'll find something similar that is Whole Wheat)
* 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
* 2 tablespoons pine nuts, toasted
Preparation
To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
Review: Made the Pesto on Sunday night and left in the fridge until Tuesday evening. Served with cut up chicken breasts and spaghetti. This was a win!
Ingredients
Pesto:
* 5 cups trimmed arugula
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/4 cup pine nuts, toasted
* 1 tablespoon lemon juice
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 1/3 cup water
* 2 tablespoons EVOO
Remaining ingredients:
* 1 pound uncooked cavatappi (I'll find something similar that is Whole Wheat)
* 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
* 2 tablespoons pine nuts, toasted
Preparation
To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
Monday, January 25, 2010
Red Beans & Rice
INGREDIENTS
2 T canola oil
1 large onion, diced
1 yellow or red pepper, diced
2 cloves garlic, minced
1 bunch green onions, sliced, green part reserved for garnish
1 lb. smoked sausage
3 (15 oz) cans of kidney beans
1 ( 14.5 oz) can diced tomatoes with basil and garlic
1/2 t red pepper flakes
1 T oregano, dried flakes
1 t thyme, fresh or pinch dried
1 bay leaf, whole
1 pinch salt
1 t black pepper
1 c brown rice
1 c water
DIRECTIONS
Slice sausage Heat oil in a large saucepan. Once hot, add onions, diced pepper, garlic, and white parts of green onion. Cook until tender. Add sausage. Cook just until browned. Add spices, beans, and tomatoes. Stir to combine. Add rice, stir to combine and cook for 1 minute to coat the rice. Add water. Bring to a boil and immediately reduce to a simmer. Cover and continue to cook for 25 minutes or until rice is tender. Remove bay leaf before serving and finish with hot sauce and sliced green onions.
2 T canola oil
1 large onion, diced
1 yellow or red pepper, diced
2 cloves garlic, minced
1 bunch green onions, sliced, green part reserved for garnish
1 lb. smoked sausage
3 (15 oz) cans of kidney beans
1 ( 14.5 oz) can diced tomatoes with basil and garlic
1/2 t red pepper flakes
1 T oregano, dried flakes
1 t thyme, fresh or pinch dried
1 bay leaf, whole
1 pinch salt
1 t black pepper
1 c brown rice
1 c water
DIRECTIONS
Slice sausage Heat oil in a large saucepan. Once hot, add onions, diced pepper, garlic, and white parts of green onion. Cook until tender. Add sausage. Cook just until browned. Add spices, beans, and tomatoes. Stir to combine. Add rice, stir to combine and cook for 1 minute to coat the rice. Add water. Bring to a boil and immediately reduce to a simmer. Cover and continue to cook for 25 minutes or until rice is tender. Remove bay leaf before serving and finish with hot sauce and sliced green onions.
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