New Orleans | Sewloveable

Hello everyone and welcome,

A few days ago a friend of mine mentioned that she was in the mood to cook Red Beans & Rice. My reply was that sounds delicious! So I decided that this dish would be included in my weekly meal planning. For the past month, I have been deciding what dishes I will make for the week and make my grocery list based on the meals for that week. WHHHYYYYYY haven’t I been doing this all along? It makes life sooooo much easier from the shopping to preparing the meals.

Back to this dish so my friend hates crockpots and I LOVEEEEEEEE cooking in the crockpot and I cook in it as often as I can. For me, it takes the fuss or stress out of cooking. For her, she says her food never comes out the way she wants it to. Thank goodness that never been my experience. So a few day’s later I mention to my friend that I am going to make the Red Bean & Rice and she made a suggestion that I knew would make this dish magnificent. She said to add a bit of that jerk seasoning that you love so much. At that very moment, I knew exactly how I was going to make them and I felt certain that they would taste amazing!

Fast forward……….this dish turned out even better than I envisioned and now it’s time to share.

Ingredients:

1 lbs organic kidney beans ( dry beans)

6 C spring water + 6 Tbsp of my DIY broth mix or organic veggie broth

4 stalks of organic celery, chopped

1 medium organic red onion, finely chopped

1 cup chopped organic red, yellow and green pepper

1 Tbsp grapeseed or avocado oil

2 Tbsp dried organic sage

1 Tbsp organic jerk seasoning ( my family LOVES Frontier brand)

2 organic Bay leaves

2 tsp Pink Himalayan salt

a pinch of baking soda (frontier brand or Bob’s Red Mill)

For the rice prepare 6 cups according to package directions

Method:

(6-8 Servings)

The night before, place your beans in a large pot and fill with cool water to cover the beans by a few inches. Cover and let the beans soak overnight.
Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the crockpot. Next add the veggies, broth, salt, seasonings/spices, baking soda, and stir to evenly mix everything.
Set crockpot on low for 8-10 hours or high for 6. I prefer low for 10 hours. Serve with rice and a garnish of choice!

Now you can enjoy your delicious labor of love!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

My family was in town for the weekend. My 5 year old niece has been obsessing over the Beignets because of the movie Princess and the Frog. So I decided to make some for her and the rest of the family. All I can say is……..DELICIOUS. What I loved the most is that everyone could add whatever toppings they wanted.

To make the Beignets follow the recipe below and get creative with the topping.

Beignets

Ingredients:

1 teaspoon dry active yeast
—3/4 cup very warm water
—1/3 cup sugar
—2 tablespoons butter
—1/2 teaspoon salt
—3 1/2 cups flour, plus extra for rolling
—1/2 cup milk
—1 teaspoon almond or vanilla extract
—1 egg
—oil for the bowl and frying the dough ( I used vegetable oil )
—powdered sugar for dusting

STEP BY STEP SUGARED BEIGNETS INSTRUCTIONS:

In a bowl, gently mix the dry active yeast, warm water, and a spoonful of the sugar together. Let stand for 10 minutes while the yeast activates. If it doesn’t bloom and get foamy, toss it out and try this step again from the beginning.
In a large mixing bowl, cream together the butter, sugar, and salt.
Add egg, milk, and vanilla, and mix until incorporated.
Add the yeast mixture and 2 cups flour. Then, start mixing with a dough hook or kneading by hand.
Keep adding flour until the dough doesn’t stick to the side of the bowl and feels a little tacky. If using the dough hook, it should pull most of the dough away from the sides of the bowl. When you pull the dough off the hook, you may find that it is still too tacky, so feel free to add a bit more flour.
Shape the dough into a ball-like mound and place it into a well-oiled bowl. Cover with plastic wrap or a damp towel, and let sit in a warm place for 1 1/2 hours.
Heat a couple inches of vegetable oil to about 350 degrees.
Once doubled in size, roll dough out to about 3/4 inch thick on a well-floured surface.
Cut into squares of roughly 3×3 inches, and deep fry in the oil without overcrowding. The squares of dough should sizzle and immediately poof up into a golden beignet. Remove from oil, and drain on a paper towel. Transfer to a plate, and dust generously with powdered sugar.

Happy Cooking & Enjoy!!! 😀