The Meal Plan:
Sat (L) grilled cheese and soup (S) pizza
Sun (L) Red Beans and Rice (S) Posole and corn bread
Mon (yoga) leftover Posole
Tues - leftover Posole
Wed (PIE training in Brooklyn Center) leftovers
Thurs (yoga/Obedience training) - leftovers
Fri (off/furnace service)
Red Beans and Rice (Ckng Lght, Oct 2017) gluten free
I do love a good Cajun/Creole inspired dish...except for the kidney beans. Not a fan of kidney beans. But! Lots of other good beans I can substitute. I went with Great Northern, and made a big batch. I admit, I over cooked them - I did the brine/pre-soak as suggested by Cooks Illustrated, then slow cooked for about 6-7 hours. When I tasted about hour 5, they were a tich crunchy. So I thought another hour or so would be good and whoops! Overdone. Oh well, still usable. You could also sub two cans of beans instead of cooking from dried.
Everything else comes together in a jiffy. I recommend serving with hot sauce or siracha if you like a bit more heat.
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| Photo from cookinglight.com |
8 ounces andouille chicken sausage links, halved lengthwise and sliced
2 cups chopped yellow onion
1 1/2 cups chopped celery
1 1/2 cups chopped green bell pepper
1 cup sliced carrot
10 garlic cloves, chopped
3 cups cooked red kidney beans, rinsed, drained, and divided (see Master Dried Beans)
**I used great northern beans
3/4 cup unsalted chicken stock
3/8 teaspoon ground red pepper
1/2 cup chopped fresh flat-leaf parsley, divided
2 tablespoons red wine vinegar
3 cups hot cooked brown rice
Step 1) Heat a large nonstick skillet over medium-high. Add sausage; cook 5 minutes or until lightly browned. Stir in onion, celery, bell pepper, carrot, and garlic; cook 8 minutes.
Step 2) Mash 1/2 cup beans with a fork. Add mashed beans, remaining 2 1/2 cups beans, stock, and ground red pepper to sausage mixture in pan. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in 1/4 cup parsley and vinegar.
Step 3) Divide rice among 6 bowls; top evenly with bean mixture. Sprinkle with remaining 1/4 cup parsley.
Easy Pork Posole (Ckng Lght, Nov 2017) gluten free
Easy peasy indeed! This was super tasty, can be made and served in about 40 minutes from chopping to serving, and is great for a chilly Fall or Winter evening. I loved the flavors in this - the ancho and oregano flavorful but not spicy. The quinoa was a neat addition, thickening the soup quite nicely and an extra protein hit. I LOVE hominy! What more can I say other than...
HIGHLY RECOMMENDED!
Oh, and I served this with a side of warm cornbread slathered in butter and honey. Mmm...
1 tablespoon olive oil
1 pound ground pork
1 cup chopped onion
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 (14.5-oz.) can unsalted diced tomatoes
1 (25-oz.) can white hominy, rinsed and drained
5 cups unsalted chicken stock (such as Swanson)
1/2 cup uncooked tricolor quinoa
6 tablespoons queso fresco, crumbled
1/3 cup shaved radishes
1/2 cup loosely packed cilantro leaves
Coming back to add...oh my gosh, this would be PERFECT for my office SOUP-er Bowl Cookoff!
3/8 teaspoon ground red pepper
1/2 cup chopped fresh flat-leaf parsley, divided
2 tablespoons red wine vinegar
3 cups hot cooked brown rice
Step 1) Heat a large nonstick skillet over medium-high. Add sausage; cook 5 minutes or until lightly browned. Stir in onion, celery, bell pepper, carrot, and garlic; cook 8 minutes.
Step 2) Mash 1/2 cup beans with a fork. Add mashed beans, remaining 2 1/2 cups beans, stock, and ground red pepper to sausage mixture in pan. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in 1/4 cup parsley and vinegar.
Step 3) Divide rice among 6 bowls; top evenly with bean mixture. Sprinkle with remaining 1/4 cup parsley.
Easy Pork Posole (Ckng Lght, Nov 2017) gluten free
Easy peasy indeed! This was super tasty, can be made and served in about 40 minutes from chopping to serving, and is great for a chilly Fall or Winter evening. I loved the flavors in this - the ancho and oregano flavorful but not spicy. The quinoa was a neat addition, thickening the soup quite nicely and an extra protein hit. I LOVE hominy! What more can I say other than...
HIGHLY RECOMMENDED!
Oh, and I served this with a side of warm cornbread slathered in butter and honey. Mmm...
1 tablespoon olive oil
1 pound ground pork
 |
| photo from cookinglight.com |
1 cup chopped onion
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 (14.5-oz.) can unsalted diced tomatoes
1 (25-oz.) can white hominy, rinsed and drained
5 cups unsalted chicken stock (such as Swanson)
1/2 cup uncooked tricolor quinoa
6 tablespoons queso fresco, crumbled
1/3 cup shaved radishes
1/2 cup loosely packed cilantro leaves
Step 1) Heat oil in a Dutch oven over medium. Add
pork; cook 5 minutes or until browned, stirring to crumble. Add onion,
garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring
often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy,
stock, and quinoa; increase heat to high. Bring mixture to a boil.
Reduce heat to medium, and simmer, covered, until quinoa is cooked,
about 20 to 25 minutes.
Step 2) Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.
Coming back to add...oh my gosh, this would be PERFECT for my office SOUP-er Bowl Cookoff!
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