Easy Red Beans and Rice

I’m a sucker for any combo of beans and rice. I think this is my favorite, though, because finding appropriate seasonings in Germany (blackening spice? good quality pepper sauce?) can be difficult, so we don’t get to enjoy these flavors that often.

475 ml Water
185 g cooked rice
450 g spicy sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 oz.) cans canned kidney beans, drained
1 (16 oz.) can whole peeled tomatoes, chopped
2 tsp blackening spice
0.8 g dried oregano
1 tsp pepper sauce
salt to taste
1 g pepper
3/4 C chicken broth bullion

1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; sauté until tender. Pour in beans and
tomatoes with juice. Season with oregano, salt an dpepper. Simmer uncovered for 20 minutes. Serve over rice. Season with hot pepper sauce if you like.
Prep Time. approx. 10 minutes. Cook Time: approx. 30 minutes.
Ready in: approx. 40 minutes. Makes 8 servings.

Chicken Lo Mein

Welcome to Lo Mein 2.0! The first incarnation of this was a Rachael Ray recipe (as evidenced by the former, cutesy title, ‘No pain lo mein’). I was kind of desperate for something approximating my Chinese take-out order and the recipe I found was okay, but not RIGHT and certainly nothing special. So I kept tweaking to make it less salty (not so much soy!) and more spicy (mmm, chilies.) and I think I finally got it to where I’ve wanted it all along. Move over, Rachael!

3 T sesame oil
2/3 lb boneless chicken breasts, sliced thin (about 1/3 inch)
1 t salt
1 t ground white pepper
1 1/2 t ground ginger
4 cloves garlic, minced
1 yellow onion, chopped
2 t dark soy sauce
1 T Hoisin sauce
1 red bell pepper, seeded and chopped
1 head of broccoli, florets only
1 can baby corn, drained
1-2 red Thai chilies, chopped (discard seeds for less heat)
1/2 mushrooms, sliced
4-6 oz bean sprouts
1 lb lo mein noodles, cooked and tossed with a little sesame oil

Heat 1 T oil in a large non-stick skillet over high heat. Toss chicken with 1/2 t each of salt, white pepper and ginger until just coated, then add to skillet with onion and garlic. Stir fry until chicken is well browned. Remove to chicken mixture to a bowl and stir in 1 t soy and 1/2 T Hoisin. Set aside.

Heat another T of oil to medium high in skillet then add pepper, broccoli, baby corn and chilies. Stir well to coat with oil, then add remaining salt, white pepper and ginger to vegetables. Stirring frequently, cook until broccoli is just tender-crisp. Add remaining oil to heat then add mushrooms and sprouts. Cook all vegetables, stirring often, until sprouts become translucent. Add remaining soy and Hoisin, then stir in chicken mixture and heat for 1-2 minutes. Turn off heat and add noodles. Toss until well coated and serve immedately.

Aloo Gobi

recipe source: Bend It Like Beckham

1/4 C vegetable oil
1 large onion, peeled and cut into small peices
Large bunch of fresh coriander (cilantro), separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 can of diced tomatoes
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons tumeric
1 teaspoon salt
2 teaspoons garam masala

Heat vegetable oil in a large saucepan. Add the chopped onion and on etablespoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chilis (according to taste). Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture
doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.