Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

view all my recipes

Design by emtwo

« Soft Shrimp Tacos with Tropical Salsa | Main | Smoke's Chili »

Black-Eyed Peas and Rice with Andouille Sausage

Corn bread makes a nice accompaniment to round out this one-dish meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.
Yield 4 servings


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon Cajun seasoning
6 ounces chicken andouille sausage, sliced (such as Amy's)
1 cup fat-free, less-sodium chicken broth
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 cup thinly sliced green onions

Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.

Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced garlic, and Cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage, and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat, and simmer for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.

Nutritional Information: Calories:251 (18% from fat) Fat:4.9g (sat 1.5g,mono 1.7g,poly 0.8g) Protein:3.4g Carbohydrate:37.7g Fiber:5g Cholesterol:46mg Iron:3.3mg Sodium:714mg Calcium:102mg

Kate Washington, Cooking Light, JANUARY 2007

TrackBack for this entry: