Mardi Gras Red Beans and Rice Soup

• 2 tbsp Olive Oil
• 3 links of Andouille Sausage
• 2 cups Yellow Onion, chopped
• 3 cloves of Garlic, minced
• 1 tbsp Creole Seasoning
• 2 15oz cans Red Kidney beans, drained and rinsed
• 2 cups chopped Celery
• 1 1/2 cups Green Peppers, chopped
• 5 cups low sodium Chicken Broth
• 1 Bay Leaf
• 1 1/2 cup cooked Brown Rice

1. In a large saucepan over medium heat, heat the oil and saute sausage.
2. Transfer to a bowl.
3. Add onion and cook until golden.
4. Add the Garlic and Creole Seasoning and cook for 1 minute.
5. Mash 1 cup of Kidney Beans with masher, or use a Food Processor.
6. Add the Mashed Beans to Saucepan.
7. Add the Celery, Green Peppers, Chicken Broth, Bay Leaf, bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
8. Stir in reserved cooked sausage and rice. Cook until heated through, discard bayleaf.

Serves 8

Creole Seasoning

• 1 Tbsp plus 1 Tsp Hot Paprika
• 1 Tbsp Garlic Powder
• 1 1/2 Tsp Onion Powder
• 1 1/2 Tsp Cayenne Pepper
• 1 1/2 Tsp Dried Oregano
• 1 1/2 Tsp Dried Thyme
• 1 Tsp ground Black pepper
• 1 Tsp Kosher Salt

1. In a small bowl combine all ingredients, Store in a airtight container for up to 6 months.

Lebanese Garlic Spread

 

•  3 heads of garlic, pealed
•  4-5 cups of vegetable oil (canola/sunflower/peanut etc…)
•  2 lemons, freshly juiced.
•  1 teaspoon of salt (or to taste)

1. All ingredients must be at room temperature for a more reliable outcome and the food processor must be running steady throughout the whole process.
2. Add the garlic and salt in the food processor and run for 10-20 seconds.
3. Stop processor, scrap garlic down the sides, then run processor for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding. At this point, turn the processor back on and keep it on until the end.
4. Start adding the oil to the processor at a very slow rate, in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already.
5. Add 0.5 to 1 teaspoon of lemon juice very slowly, in a thin stream.
6. Wait on it a few seconds until the lemon juice is well absorbed.
7. Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding 0.5 to 1 teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
8. If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.

 

Nutrition Information

Serving size: 2 tspn Calories: 300

Recipe by Mama's Lebanese Kitchen at http://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/

Guinness Cheddar Cheese Spread

• 10 oz extra sharp white cheddar cheese, grated
• 1 oz unsalted butter, at room temperature
• 1 ounce cream cheese
• 1/3 cup Guinness Draught
• 1 1/2 tspn Dijon mustard
• 1 1/2 tspn grainy Dijon mustard
• 1/4 cup diced yellow onion
• 1/4 tspn Worcestershire sauce
• 1/2 tspn freshly ground black pepper
• 2 Tbspn chopped fresh parsley
• Cayenne pepper to taste

1. In a food processor, combine the cheese, butter, cream cheese, Guinness and mustard; purée until smooth. Add the onion, Worcestershire, black pepper, parsley, and cayenne pepper to taste; pulse until combined. 
2. Transfer mixture to a bowl or crock. Spread can be made 3 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature before serving. Serve with bread, toast, or crackers.

Oven Kalua Pig

• 3 lb pork butt
• 1 1/2 teaspoons liquid smoke
• 2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

1. Preheat oven to 350-400 degrees F.
2. Pierce pork butt all over with carving fork or score with a knife.
3. Rub salt and liquid smoke into meat.
4. Place pork fat side up in a roasting pan or deep casserole dish.
5. Cover and roast in oven for 2 1/2-3 hours.
6. Remove the pork from pan and shred with two forks.

Makes six servings.

Cincinnati Style Beef Chili

• 2 TBSP paprika
• 2 TBSP cocoa powder
• 2 tsp chili powder
• 1 tsp cinnamon
• 1 tsp allspice
• 1 ¼ lb lean ground beef (7% fat or less)
• 1 (15.5 oz) can diced tomatoes
• 1 onion, diced
• 8 cloves garlic, peeled and minced
• ¼ cup apple cider vinegar
• 1 (14.5 oz) can kidney beans, rinsed and drained
• 8 oz whole wheat spaghetti
• ½ cup diced red onion
• 4 TBSP shredded reduced fat cheddar cheese
• 4 TBSP chopped fresh cilantro

1. Stir together all spices in small bowl. Place beef in medium bowl and mix in 3 TBSP of spices. Saute beef in skillet until browned, breaking up with spoon, 6-9 minutes. Transfer to 4 quart slow cooker.
2. Add tomatoes, onion, garlic and vinegar to slow cooker and cook on low 8-10 hours or 4-5 hours on high.
3. About 20 minutes before finished, add beans and remaining spices. Stir to combine.
4. Cook pasta per package directions. Divide pasta in 4 bowls. Divide chili in half and then divide half in 4 servings over pasta. Sprinkle with red onion, cheese and cilantro
5. Reserve other half of chili 4 days in refrigerator or freeze 3 mos.

Weight Watchers Points Plus = 7
Serves 4 plus leftovers

Sweet Potato Crunch

• Sweet Potatoes (8-9 oz each)
• 1½ cups Weight Watchers Vanilla nonfat yogurt
• ½ tsp. pumpkin pie spice
• 2/3 cup low fat granola
• Non stick cooking spray

1. Bake sweet potatoes in 350 oven 40-60 minutes until fork tender.
2. After the potatoes cool to touch, remove skin. Place in mixing bowl and beat together yogurt, potatoes and spice.
3. Coat 1 ½ or 2 quart baking dish with nonstick spray, fill bowl with potato mixture and sprinkle granola on the top.
4. Spray granola topping quickly with nonstick spray, and bake casserole at 350 for 45 min. Remove and serve.

Serves 8 ½ cup serving
Weight Watchers Points Plus = 4 points