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Red Beans and Rice Soup

Red Beans and Rice Soup

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Yield: 4 (makes 5 to 6 cups)

adapted from WaPo

It features red beans and rice, of course, but also vegetables, broth and smoked turkey kielbasa. In other words, it’s a complete meal in one pot, plus it’s a great thing to cook when you want to eat well for a few meals without doing extra work.
Note: Divided in half so it only make servings for 4. Also increased the kielbasa to a whole package. Using andouille sausage would be a great change.
Prep: 20 Cook: 45 to 75

  • 1TBS olive oil
  • 14oz smoked turkey kielbasa or andouille sausage, diced
  • 1medium yellow onion, chopped
  • 2cup celery, diced
  • 1cup red bell pepper, diced
  • 2cloves garlic, minced or finely grated
  • 1tsp packed dark brown sugar
  • 1tsp fresh thyme leaves
  • 1bay leaf
  • ½tsp salt
  • 1TBS apple cider vinegar
  • 4cups chicken broth, plus more as needed
  • 215-oz cans canned red beans, drained and rinsed
  • 1cup uncooked basmati or jasmine rice
  • salt and black pepper to taste
  • chopped scallions, for garnish
  • crusty boule, for serving

In a large soup pot, heat the oil over medium heat until shimmering.

Add the kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes.

Add the onion, celery, bell pepper, garlic, brown sugar, thyme, bay leaf and ½ tsp salt and cook, stirring constantly, until softened and aromatic, 3 to 4 minutes.

Add the vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then add the broth, beans and rice.

Cook, uncovered, at a gentle simmer until the rice is cooked through, 30 to 45 minutes, adding more broth if the soup seems too thick.

Season with salt and pepper to taste and discard the bay leaves.

Serve hot, garnished with scallions and a some nice bread.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

Chicken & Prosciutto Cordon Bleu

Chicken & Prosciutto Cordon Bleu

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with Green Beans Amandine & Herbed Rice Pilaf

Yield: 2

Chicken is wrapped around rich prosciutto and Swiss cheese, breaded with panko and roasted to crispy perfection. It’s finished with a shallot-mustard-cream sauce and served with garlicky, buttery rice and green beans with crunchy almonds.
Prep: 10 Cook: 45

  • ¼oz parsley
  • 1lemon
  • 10oz chicken cutlets
  • 3TBS sour cream
  • ½oz sliced almonds
  • 1shallot
  • 6oz green beans
  • ½cup panko breadcrumbs
  • 1tsp garlic powder
  • 2oz prosciutto
  • 2slices Swiss cheese
  • ½cup basmati rice
  • 2oz chicken stock concentrates
  • 2tsp Dijon mustard
  • 2TBS garlic herb butter
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Finely chop parsley. Halve, peel, and finely chop shallot. Trim green beans if necessary. Quarter lemon.

Melt 1 TBS plain butter in a medium pan over medium- high heat. Add panko and toast, stirring, until golden and fragrant, 2- to 3-minutes.

Turn off heat, transfer to a shallow dish and stir in garlic powder, half the parsley, and a pinch of salt and pepper. Wipe out pan.

Prep & roll chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap.

Keeping chicken on plastic wrap, arrange prosciutto and Swiss cheese on bottom halves of cutlets.

Tip: Break cheese slices in half if necessary. Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

Coat & roast chicken:

Brush stuffed chicken all over (including the open ends) with half the sour cream (you’ll use the rest later). Working one piece at a time, press chicken into panko mixture to coat on all sides. Place, seam sides down, on prepared baking sheet.

Roast on top rack until browned and cooked through, 18-20 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent, 2- to 3-minutes.

Stir in rice, half the stock concentrates, and ¾ cup water. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans:

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans, season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5- to 7-minutes.

Remove pan from heat, stir in almonds and 1 TBS plain butter. Stir until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.

Make sauce:

Heat a drizzle of oil in pan used for panko over medium heat. Add remaining shallot and a pinch of salt. Cook, stirring, until softened and translucent, 3- to 5-minutes.

Tip: Reduce heat to medium low if shallot is browning too quickly.

Stir in ¼ cup water and remaining stock concentrates. Cook, stirring, until liquid has reduced by half, 2- to 3-minutes.

Remove pan from heat, stir in half the mustard, half the garlic herb butter, and remaining sour cream until melted and combined.

Finish & serve:

Fluff rice with a fork. Stir in the remaining garlic-herb-butter and remaining parsley, season with salt and pepper if desired.

Slice chicken crosswise.

Divide chicken, green beans, and rice pilaf between plates. Spoon sauce over chicken, top green beans with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

Turkish-Spiced Chicken in Apricot Pan Sauce

Turkish-Spiced Chicken in Apricot Pan Sauce

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with Lemon Almond Rice & Harissa-Roasted Carrots

Yield: 2

Chicken cutlet seasoned with a Turkish spice blend of cumin, garlic, coriander, allspice, and chili flakes, served with a jammy, buttery apricot sauce and pair it all with sweet-smoky-tangy harissa-roasted carrots and almond-studded rice.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1TBS harissa powder
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 2scallions
  • 1lemon
  • ½oz sliced almonds
  • ½cup basmati rice
  • 1TBS Turkish spice blend
  • 1oz apricot jam
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots into sticks (like fries, ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder, and a big pinch of salt and pepper. (Be sure to measure the harissa powder – we sent more.)

Tip: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots.

Roast on top rack until lightly browned and tender, 15-20 minutes.

Tip: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

Toast nuts & cook rice:

Meanwhile, heat a small dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2- to 4-minutes. Turn off heat, transfer to a small bowl. Wipe out pot.

Heat a drizzle of oil in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender,15-18 minutes. Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels, season all over with half the Turkish Spice Blend, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites, cook, stirring, until softened, 1 minute.

Stir in jam, stock concentrate, ¼ cup water, and a squeeze of lemon juice. Simmer until thickened, 3- to 5-minutes more.

Turn off heat, stir in 1 TBS butter until melted. Taste and season with salt and pepper.

Tip: Stir in a splash more water if sauce seems too thick.

Finish & serve:

Fluff rice with a fork, stir in toasted almonds and lemon zest to taste. Season with salt and pepper.

Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with any remaining lemon wedges on the side.

Turkish Spice Blend

2          parts cumin

2          parts garlic powder

1          part ground coriander

¼         part ground allspice

¼         part chili flakes