Red Beans and Rice

Over Christmas, the family did our traditional Christmas Eve tree buying jaunt, complete with a visit to the Indian grocery store for samosas. While there, Dad picked up a bag of beans for my brother and I – Christmas presents. I got a bag of red beans and LJ got a bag of black-eyed peas.

I prepped the 2 pounds of beans this weekend. Half went into the freezer with their cooking liquid, and the other half was used in tonight’s dinner.

I rendered down some bacon in coconut oil and then added onion, garlic and random spices. I used some Weyerbacher golden ale to deglaze the pan – holy hell, that smelled good.

I added the beans, as well as some (previously frozen) leftover turkey and chicken broth, then let the pot simmer away until the liquid had reduced enough.

Served with rice!

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January 9, 2012. Dinner Disclosure. Leave a comment.

Sunday dinner

Chicken with an herb rub roasted over onions, carrots, sweet and regular potatoes. Served with tarragon mayo.

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October 9, 2011. Dinner Disclosure. 4 comments.

Beans and Greens

I took a bit of a hiatus while I was moving to a new apartment. And then it took me a while to get the hang of the new (so small, but so charming) kitchen.

I’ve been taking pictures of a few dinners, but last weekend saw the creation of an awesome turkey stew and the return to a regular cooking schedule.

Tonight’s dinner was the best yet. I sautéed onion, garlic, and two anchovies in coconut oil, then layered in rainbow chard and beans. Then a cup of chicken stock went in and the lot was covered for a bit to cook everything down.

Fabulous.

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September 28, 2011. Dinner Disclosure. Leave a comment.

Dinner Disclosure, July 25

I spent a few days down the shore last weekend. Cousin Carin’s husband Ed (call him for your carpet-cleaning needs!) went fishing on Saturday and caught some tuna. Because I’m his favorite female cousin-in-law (hear that, Lauren and Janine?), he gave me two HUGE pieces! I finished processing them tonight (ie took off the skin and the grody dark parts), cut a bit for dinner and froze the rest for future dinners.

Seasoned with salt and pepper, then seared slightly too long (wasn’t nearly red enough inside) in coconut oil. Finished with lemon juice and served along side smashed potatoes with Old Bay and butter and lemon-and-olive-oil dressed salad.

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July 25, 2011. Dinner Disclosure. Leave a comment.

Dinner Disclosure, July 18

Ramen noodles and peas, dressed with a peanut butter/tahini/soy sauce/Sriracha mix. Served with kimchi.

Nom.

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July 18, 2011. Dinner Disclosure. Leave a comment.

Fourth of July Dinner

Professor Jordan emailed me this recipe as a challenge and it turned out to be quite easy to put together. Especially because I was able to pick up everything at the Vietnamese grocery store on 38 in New Jersey. I figured we’d need a little more for dinner, so I threw together some chickpea burgers as well.

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The spread! Table and fancy serving ware provided by Mir and Jacob.

On the left hand side we have pickles from the Rittenhouse Square farmers’ market, as well as lettuce and tomato for the chickpea burgers. Then, fixings for the Vietnamese pancakes – lime and shredded papaya (you can buy it preshredded at the Vietnamese grocery store?), enoki mushrooms and basil/mint, bean sprouts and green onions, green pepper and carrot (shredded using my Japanese mandolin of DANGER), rolls and pancakes themselves.

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Photo by Professor Jordan.

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I made the chickpea burgers by sauteing carrot and pepper in coconut oil, processed chickpeas with an egg and then mixed the lot together with some corn flour. These were baked for a bit at 450 and served with Sriracha mayonnaise.

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Dessert was a blueberry lime cake with ice cream.

Second dessert was episode two of True Blood. #teameric

July 12, 2011. Dinner Disclosure, Make it again. 2 comments.

Dinner Disclosure, 7/6

I saw that a couple of Foodspotting friends were at SPTR tonight, eating an amazing tomato sandwich. I still haven’t been to SPTR, which is a damn shame, but tonight wasn’t going to be the night either.

Luckily, I had some ingredients. Four Winds Pumpernickel, mayo, lettuce, tomato, and jalapeño pickles from the Rittenhouse farmers market.

Go for dinner!

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July 6, 2011. Dinner Disclosure. Leave a comment.

Dinner disclosure, 6/23

Dinner tonight, using up the last of last week’s veggies. Fried green tomatoes and sautéed yellow squash.

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June 23, 2011. Dinner Disclosure. Leave a comment.

Anyone know for sure what this is?

Because I think it’s escarole.

Whatever it is, I sautéed it in olive oil with garlic and balsamic vinegar and it’s mighty tasty.

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April 11, 2011. Dinner Disclosure. 1 comment.

Dinner Disclosure, 4/7/11

On the plate in 45 minutes, which included multiple phone calls to catch up with the family.

Wegmans’ puttanesca sauce and whole wheat pasta with peas and tuna.

Enjoyed with a glass of vino and a DVR’d episode of Firefly!

April 7, 2011. Dinner Disclosure. Leave a comment.

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