Red Beans and Red Rice

 

Red Beans and Red Rice (page 178)

 

Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty — with the addition of salad, it’s a meal in itself. The green peas add a burst of color, making this a visually attractive dish that looks good on a buffet. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables.

 

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Roasted Red Pepper Risotto

 

This is a great way to dress up a simple dinner or to handle unexpected guests. Pick up a rotisserie chicken or two or a vegetable stir-fry, and a precooked vegetable, such as asparagus vinaigrette. Make this risotto, open a bottle of wine and everyone will think you’re amazing

 

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Sausage Spiked Peas n Rice

Sausage-Spiked Peas ’n’ Rice(page 144)

What could be easier than this combination of brown and wild rice and split peas, seasoned with sausage and fennel? The flavors are fantastic and I love the way the split peas dissolve into the sauce, creating a luscious texture that I find extremely satisfying. Add a simple green salad or some steamed green beans and enjoy.

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Arroz con Pollo

 

This Spanish approach to chicken and rice is a great one-dish meal, delicious enough to serve to guests. I love this version, which has quite a bit of liquid, because I enjoy spooning the luscious sauce over the chicken as I eat. If you prefer a drier version, reduce the quantity of chicken stock by 1 cup (250 mL) and/or omit the wine. A tossed green salad is all you need to add.

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Gingery Chicken and Wild Rice Soup

Gingery Chicken and Wild Rice Soup (page 76)

The addition of a flavorful whole grain, leeks and a hint of ginger is a particularly delicious spin on classic chicken and rice soup. I like to make the stock a day ahead so it can be refrigerated, which makes easy work of skimming off the fat. This makes a great light dinner accompanied by a tossed salad.Continue reading

Asparagus Vinaigrette

An elegant spring vegetable and the inspiration for the cover on, “The Best of the Best and More”

Asparagus VinIagrette An elegant spring vegetable.
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Ingredients
  1. 1 LB. FRESH ASPARAGUS 500 g
  2. DRESSING
  3. 1 TBSP. DIJON MUSTARD 15 mL
  4. 2 TBSP. WHITE WINE VINEGAR 30 mL
  5. 3 TBSP. FRESH LEMON JUICE 45 mL
  6. 1 TSP. SUGAR 5 mL
  7. SALT & PEPPER TO TASTE
  8. 1⁄3 CUP VEGETABLE OIL 75 mL
  9. LEMON ZEST
  10. Before credit cards, we always knew exactly how much we were broke.
  11. Look for this great recipe and more in The Best of The Best and More.
Instructions
  1. TO PREPARE ASPARAGUS: PLACE ASPARAGUS IN SMALL AMOUNT OF BOILING WATER AND COOK FOR 2 MINUTES. (ASPARAGUS WILL TURN BRIGHT GREEN AND SHOULD STILL BE CRUNCHY.) REMOVE ASPARAGUS AND PLUNGE INTO ICE WATER. WHEN COOL, DRY AND PLACE ON SERVING PLATTER.
  2. TO PREPARE DRESSING: PLACE ALL INGREDIENTS IN A BOWL AND WHISK TOGETHER. POUR OVER ASPARAGUS AND GARNISH WITH LEMON ZEST.
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Before credit cards, we always knew exactly how much we were broke.

Look for this great recipe and more in The Best of The Best and More.