Simply Southern.

Author:Eltz, Trishula
Position:Spice It Up
 
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It's coming up on another great fall season. Here in the south, that means sporting events, inside and out. Amidst the falling leaves are the shouts of umpires and the sounds of whistles and buzzers. Ah, time for the Southern tailgate party. Traditionally that would mean B.B.Q. something, and copious amounts of beer.

So, for those of us who don't consume meat, but still want a great meal, I have a few great recipes that are sure to please! Cajun Red Beans, Brown Rice and spicy Chipotle Cornbread. Oh yeah, we musn't forget the greens. Round the menu out with Southern Collard Greens. Healthy, hearty, and satisfying.

Cajun Red Beans

Makes 8 servings

4 cups kidney beans soaked overnight 1 cup onions, diced 2 tsps thyme leaves 2 tsps garlic, minced 1 whole green bell pepper, seeded and diced half a bunch green onion, diced fine 2 Tbsps cajun spice 1 cup celery diced 2 tsps sea salt 2 tsps veggie pepper 2 whole bay leaves Wash and soak beans overnight (check for and remove any debris or stones) Rinse and drain the soaked beans. In a small stock pot add drained beans, and cover with 6 cups of water. Add all the other ingredients. Cook for 2 hours or more, on medium heat until beans are tender, adding water as needed to keep from drying out.

Perfect Brown Rice

Makes 8 servings

4 cups brown rice: long, short or medium grain 6 cups filtered water 3 tsps sea salt Rinse the rice and remove any foreign objects or debris. Place rice and water and salt in a medium stockpot. Bring water to a boil, reduce heat to a low simmer and cover pot. Cook for 35 minutes. Remove from heat and let stand for 10 minutes, then remove cover and fluff with fork....

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