Dad’s Red Beans and rice started life as a version of Louisiana Style Red Beans and Rice. This is a variation that comes together much quicker than you might find in the Big Easy while using many of the main flavours. I use it as a side for things like roasts, Barbeque or Tex Mex items like tacos or quesadillas.
To use my Rice Cooker I just spray the bowl with some olive oil, add rinsed rice and a choice liquid and turn it on. It reliably cooks the rice while I attend to other things in the kitchen. It’s usually ready in 15 to 20 minutes and cooked to perfection.
Mashed Cashew Cauliflower is an absolutely terrific way to drastically lower calories and carbs while still producing a side dish that looks, feels, and even tastes like that comfort food King (or Queen) mashed potatoes!
There are few main-course meals you can pull together in minutes with a heavier nutritious punch than Split Pea Lentil Soup. Preparing this meal is a Veteran Move in itself because it’s just chop, slice, measure and dump it into a preheated slowcooker.
Street corn in the skillet is as simple as charring some corn and adding some of creation’s yummiest extras: mayo, chili powder, jalapenos, green onion, and lime combine in the skillet to really deliver a compliment to any Southwestern, Tex Mex or Mexican dish.
Many people have fraught relationships with carrots. As children we may have resisted eating them. As adults they are unfairly considered a run of the mill veggie. If you do a little research you quickly learn that this ubiquitous food has super nutritious values as well as a natural sweetness that compliments every dish.
At my house veggies have always been very controversial so imagine my relief when I discovered Parmesan Green Beans.