Monday, June 25, 2012

Simple Red Beans and Brown Rice

Serve for lunch or as a side dish for supper - as always, I'm cooking for nine, so use less ingredients for a smaller yield.

4 cups brown rice, cooked
2 cans red kidney beans, drained
1 can diced tomatoes, undrained
1 tablespoon taco seasoning
1-2 cups shredded cheddar cheese

In a large Dutch oven mix all ingredients over low heat until well combined and cheese is melted.

Crab and Broccoli Salad

My brother-in-law makes this salad for family fiestas and I love it.  It's best after marinating overnight, but can also be made and served the same day.

1 package imitation crab meat thawed and flaked
1 16 oz. package frozen peas, thawed and patted dry
    (or use 4 cups fresh if you have them available from your summer garden)
1 cup sunflower seeds, optional
2 heads fresh broccoli, chopped small (I always add the stems sliced thin as well as the florets)
2 cups mayonnaise
2 tsp. lemon juice
1 tsp. salt (omit if using sunflower seeds)
2 tsp. old bay seasoning (or 1 tsp. dry mustard)

In a large bowl combine crab meat, peas, broccoli and sunflower seeds, if using.  In a separate bowl combine mayonnaise, lemon juice, salt (if using), and old bay seasoning until smooth.  Pour over crab and vegetable mixture.  Combine until well moistened.  Cover and refrigerate for several hours or over night.

Chocolate Chip-Cinnamon Biscuits

We have 9 people in our family, so just use half of the ingredients for a smaller yield.

Preheat oven to 450 degrees F.

Sift together:
6 cups flour
2 tablespoons baking powder
2 tsp. salt

Mix in with hands until crumbly:
2 sticks butter, softened

Make a well in the center, add all at once:
1 - 12 oz. can coconut milk

Use your hands to draw flour mixture in a circular motion over milk, continue until mixture begins to combine and become a soft ball.  If mixture is too wet to form a soft dough, sprinkle on an additional 1/2 cup flour and continue kneading gently in the bowl, repeat if necessary.  Be very careful not to over-knead but make a dough that is soft, smooth, and pliable.  Over-kneading may cause your biscuits to become hard.

Turn onto a floured surface.  Press dough with your fingers or roll lightly to an approximate 10 X15 inch rectangle.

Spread over dough:
1 stick softened, not melted, butter

Sprinkle over butter:
1/4 cup sugar
2 Tablespoons ground cinnamon
1 cup chocolate chips.

Roll up jelly-roll style and slice into desired amount of even slices.  Place flat on ungreased baking sheets.
Bake in preheated oven for 18-20 minutes until just beginning to brown.

Serve warm with breakfast or brunch.