Jamaican Rice and Peas

Rice and Peas

2 cans dark red kidney beans
1 can coconut milk
3 cups water or broth
2 cups rice
1 scotch bonnet or habanero pepper, whole
4 T butter
salt, pepper and thyme

In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

Your rating: None Average: 4 (2 votes)

Veggie (TVP) Chili

TVP Chunk can often be found in Caribbean markets

3 cups TVP beef Chunk or mince
1 bag (4 c) Brown Lentils
1 cup red peas, soaked overnight, or 1 can (optional)
1/4 cup chili powder
1/4 cup cumin
1 tbsp sage (if fresh, finely chopped)
1 scotch bonnet or habanero pepper
4 jalapenos
2 limes worth of juice
2 c cheddar cheese
black pepper
2 smallish medium onions, diced
6 cloves garlic, minced
32oz crushed or diced tomatoes
1/2 cup cilantro, chopped
1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)

Your rating: None Average: 1.5 (2 votes)

Baked Potato Soup

Potato Soup

Adapted from @MikeCotton's famous potato soup. Full instructions for that are at the end. This recipe can (and usually should) be halved!)

5 lbs baking potatoes
¾ lbs (3 sticks) butter
1 lb applewood smoked bacon, chopped
1/2 lb sharp cheddar, grated or finely diced
5+ cloves garlic
1 1/2 teaspoons dried thyme
sea salt, black pepper to taste

Optional: Sour cream and chives.

Kitchen needs: a large pot, another pot, and a lot of large prep bowls


Your rating: None Average: 4 (1 vote)

Turkey Carcass Soup

Turkey Soup

This soup is a great way to use up some of the leftover shreds from turkey and dressing.

1 onion
1 rib of celery, chopped
1 carrot, sliced
Other veg: mushrooms, bell pepper (optional, chopped)
pearled barley, rice, or noodles (if using barley, ~¼ cup per quart of broth)

Make broth from the turkey bones, and take out as much as you want for soup - chill and skim off the fat.

Saute chopped onion, celery and pepper in a soup pot with olive oil. Add broth and bring to a boil, reduce, add grain, simmer for 10 minutes.

Your rating: None Average: 2 (2 votes)

Sunchoke Bisque

Sunchoke Bisque

(serves 6)
3 tbsp olive oil
1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
2 waxy potatoes like Yukon Gold
1 celery rib (optional)
1 onion
5 cups stock
3 cloves garlic, minced
1 bay leaf
3/4c milk or cream
salt and pepper to taste
croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

Your rating: None Average: 2.5 (2 votes)

Tortilla Soup

Tortilla Soup (detail)

6 tablespoons cooking oil
8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
2 onions, chopped
6 large cloves garlic, smashed
1 tablespoon paprika
5+ tablespoons ground cumin
4 tablespoons chili powder
2 teaspoons cayenne pepper
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

Your rating: None Average: 4 (2 votes)



Cornbread from scratch. The "one kit" recipe is for one normal-sized loaf. The "three kit" recipe is for Turkey and Dressing. When making cornbread for dressing, do not use stone ground cornmeal for the cornbread...although it makes great cornbread, it makes lousy dressing, it absorbs too much liquid.

One Kit
1 c. yellow cornmeal (Not stone ground)
1 c. flour
1 T sugar (optional if you are not feeding Yankees)
4 t. baking powder
1/2 t. salt
1 c. milk
1/4 c. shortening
1 egg

Three Kits
3 c. yellow cornmeal (Not stone ground)

Your rating: None Average: 4 (1 vote)

Wild Mushroom Arancini


From delicious magazine. Difficult to form, but tasty! Freeze (and reheat) leftovers for an easy weeknight meal.

2 tbsp butter
1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
1 onion, finely chopped
1 garlic clove, crushed
1.5 cups arborio rice
1/3 cup white wine
3 cups vegetable stock, hot (approx - make more if needed)
1 tbsp fresh thyme leaves
4 oz buffalo mozzarella ball, cut into 12 pieces
4 tbsp plain flour
3 tbsp vegetable oil

Your rating: None Average: 3.5 (2 votes)

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