A Kansas SNAP-Ed EZ Does It Recipe Red Beans and Rice

Total Page：16

File Type：pdf, Size：1020Kb

A Kansas SNAP-Ed EZ Does it Recipe Red Beans and Rice Servings: 8 Ingredients: 1 tablespoon olive oil ½ lb. cajun smoked sausage (andouille) or other smoked sausage, sliced into ½-inch pieces 1 onion, chopped 1 green pepper, seeded and chopped 3 ribs celery, chopped 2 cloves garlic, minced 3 cups low-sodium chicken broth 2 (15.5-ounce) cans low-sodium red beans, or dark red kidney beans, drained and rinsed 2 cups instant rice creole or cajun seasoning and/or Louisiana-style hot sauce to taste Remember to wash your hands with soap and warm water before and after cooking. Directions: 1. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until lightly browned, about 4 to 5 minutes. 2. Add onion, green pepper, and celery. Cook 7 to 8 minutes or until onions are softened. 3. Stir in garlic and cook for 1-2 minutes. 4. Add chicken broth and bring to a boil. 5. Stir in beans and rice. 6. Reduce heat to a simmer. Add seasoning of your choice. 7. Cover and cook for about 15 minutes, or until rice is tender. Nutrition Facts: Each serving provides 380 Calories, 19g Total Fat, 5g Saturated Fat, 860mg Sodium, 39g Total Carbohydrate, 5g Dietary Fiber, 25g Protein This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP) through a contract awarded by the Kansas Department for Children and Families. USDA is an equal opportunity employer and provider. SNAP provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more call 1-800-221-5689..

Copy Link

Recommended publications

Rice Recipe Book 2017.Pdf
2017 recipe book 2017 2 United States Department of Agriculture, University of Arkansas and County Governments Cooperating. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. Living Well with Rice Sponsor Recipes Producers Rice Recipe: Cumin Rice...............................................................................................................5 Specialty Rice Recipe: Cheese Rice with a Kick .............................................................................................6 White versus Brown Rice ..............................................................................................................................7 Award Winning Recipes 2016 Rice Expo Recipe Contest Winner: Lemon Rice by Martha Feland .......................................................9 2016 Miss Arkansas Rice Madison Gibson’s Get Your Gumbo On!..............................................................10 Tips for Perfect Rice....................................................................................................................................11 Appetizers Cheesy Broccoli and Rice Squares ...............................................................................................................13 Southwestern Pepper Cups.........................................................................................................................14
[Show full text]
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
[Show full text]
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity.
[Show full text]
Wise Finger Food Menu
WISE FINGER FOOD MENU Costs: Pricing for finger food options - 10 to 20 people Any four types of finger food (two meat option) - $18.00 Any three types of finger food (one meat option) – $15.00 Tea/coffee setup cost additional based on no. of people When a catering order involves two or more ethnic groups such as Afghani and Sri Lankan finger food, a $200 minimum catering order for each ethnic catering group must be placed. Also if you wish you can choose one item only. e.g. Samosas for $200. Delivery: Delivery will be free of cost if the order value is more than $300 and distance from our women house is less than 10km. Delivery charge will be based on the km from our women house if applies. Filipino cuisine delivery only to North shore area. After confirmation: Invoice will be sent from the Auckland Regional Migrant Services; GST will be added. Payments should be paid in advance before the delivery of the food. To place an order or for any information contact: Sasi Syed Niyamathullah: Ph: 09 625 2440 Mob: 021 0299 6912 Email: [email protected] Auckland Regional Migrant Services, Level 2, 8 Virginia Ave East, Eden Terrace, Auckland 1021 We look forward to your order! "Our Mission is to provide quality leadership in facilitating the successful settlement of newcomers, economic empowerment of communities, and intercultural respect." WISE Catering：the authentic taste of ethnic cuisine MORNING TEA OPTIONS Morning tea option cost $15 per person (minimum 20 people) Falafel with Konafa with cream and nuts Hummus with fruit platter Humus with vegetable platter Cheese with crackers and hummus platter Falafel with croissant (cheese &veggie) Cocktail sticks Samosa with basbousa cake Mamoul with cream Lebanese Cuisine (minimum 20 people) Any four types of finger food (two meat option) - $17.00 pp Any three types of finger food (one meat option) – $14.00 pp Additional cost if any savoury served with salad -$5 pp Lahm Bi Ajeen Pastry, minced lamb/beef(halal), parsley and tahini.
[Show full text]
Maine Beans Maine Bureau of Agricultural Marketing
Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1985 Maine Beans Maine Bureau of Agricultural Marketing Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Bureau of Agricultural Marketing, "Maine Beans" (1985). Agricultural and Seafood Marketing and Cook Books. 8. https://digitalmaine.com/food_marketing/8 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. LEAN AND HEARTY BEEF Cut the pork into quarter-inch cubes, dump l START YOUR YEAR WITH AND BEAN STEW in boiling water and drain at once. In medium BEANS TO START IT RIGHT For 4-6 servings: sized iron skillet, fry pork over medium heat until brown and crisp. Add beans and mash lVIAilfl • 1 1/2 cups Maine Jacob's Cattle Beans (3/4lb.) into the fat. As they cook, slowly incorporate Eating beans on New Year's Day is supposed to • 3/4 to 1 lb. Jean stewing beef, cut in small the liquid. Keep mashing, stirring and adding; bring good luck. New Englanders do it with baked cubes in about 10 minutes you should end up with a beans, while Southerners prefer red beans and rice • 1 tablespoon vegetable oil chunky paste about the texture of thick or Hoppin' John, a bean and rice dish based on black • 1 tablespoon butter mayonnaise.
[Show full text]
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
[Show full text]
Beans and Rice – a Staple of Traditional Diets
Beans and Rice – A Staple of Traditional Diets Whether it’s Hoppin’ John or Red Beans and Rice, beans and rice have been a staple pairing for thousands of years throughout African and Latino history. In Central America the bean/rice team is sometimes called matrimonio (“the marriage”). And beans and rice are interchangeable with peas and rice in the English-speaking Caribbean because of frequent use of pigeon peas and other field peas there. Always referred to as “rice and peas” (in that order) in Jamaica, the combination makes up the country’s unofficial national dish called “The Coat of Arms.” In dishes throughout the Caribbean and South America, beans and rice are often served separately on the plate. In Africa and in some regional dishes, the beans and rice are usually cooked together in the same pot. Try it both ways to add variety to your meals. RICE Rice is an essential element of almost every African and Latin American meal. It’s usually used as an accompaniment to the other, more flavorful elements and is often served by itself or with beans. Spanish settlers and Africans brought over by the slave trade helped disseminate and popularize rice. In fact, rice is more popular in countries like Brazil and the Hispanic Caribbean, where there are heavier influences from Spanish and African populations. There are thousands of different types of rice and the preferred type depends on the country and dish. Dishes like paella are made with medium- grain rice, but long-grain rice is eaten on a more daily basis.
[Show full text]
Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition
applied sciences Review Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition Przemysław Tomasik 1,* and Piotr Tomasik 2,3 1 Department of Clinical Biochemistry, Paediatric Institute, College of Medicine, Jagiellonian University, 30-663 Krakow, Poland 2 Department of Chemistry & Physics, Agricultural University, 31-459 Krakow, Poland; [email protected] 3 Nantes Nanotechnological Systems, 57-900 Bolesławiec, Poland * Correspondence: [email protected]; Tel.: +48-887-729-907 Received: 16 January 2020; Accepted: 17 February 2020; Published: 21 February 2020 Abstract: The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry. Keywords: consumer preferences; functional food; nutraceuticals; probiosis; taste 1. Introduction Food that improves human’s life and cures diseases is a concept that has many faces. One of the most complicated loops is: nutrient (prebiotic), which is treated by specific bacteria (probiotic) and products
[Show full text]
Kayla Stewart's Red Beans and Rice Makes
Kayla Stewart’s Red Beans and Rice Makes: 6 to 8 servings Time: About 2 hours, mostly unattended, plus time to soak the beans overnight As a child growing up in a sweltering, quiet Southwest Houston neighborhood with parents from Baton Rouge, Louisiana, a meal like red beans and rice was fundamental. It was a substantive meal that could last for days, and it bridged the ties between black culture in Louisiana and Texas. Ingredients 1 pound dried red kidney beans (New Orleans Camellia brand is my favorite if you can find it) 1 pound Andouille sausage, sliced 1/2-inch thick 1 cup chicken or vegetable broth 3 tablespoons olive oil 3 garlic cloves, minced 1 medium onion, diced 2 large celery ribs, diced 2 scallions, chopped (plus more for serving, if you’d like) 1 teaspoon cayenne pepper 1 1/2 teaspoon ground sage 1 teaspoon dried thyme 2 teaspoons dried basil 1 teaspoon Creole seasoning 2–3 bay leaves Salt and pepper, to taste 1 large green bell pepper, diced 1 14-ounce can of diced tomatoes (preferably RO-TEL diced tomatoes with green chilies, which come in 10-ounce cans) 1 teaspoon sugar 1/2 lime Chopped fresh parsley Long-grain white rice, for serving Instructions 1. Put the dried beans in a large bowl. Cover in water and soak overnight. Drain and rinse before using. 2. Heat the oven to 400 degrees. Put the andouille sausage on a baking sheet and roast until browned and cooked through, about 20 minutes. Remove and set aside. 3.
[Show full text]
Rice and Beans
The RANCHO GORDO EVERYDAY HOME COOK’S GUIDE TO RICE AND BEANS EASY AND DELICIOUS WAYS WITH EVERYONE’S FAVORITE COMPLETE PROTEIN PAIR RICE AND BEAN SALAD This is obviously more of a suggestion than a Rancho Gordo Vinaigrette In your salad bowl, make a paste with the salt and recipe. I never know what to do with leftover garlic. Add the mustard, oregano and vinegar. Mix 1 clove garlic, minced rice and if you’re using good brown rice, a salad well. Whisk in the olive oil slowly. is perfect. Adjust the bean and rice ratio to your 1 teaspoon salt Add the rest of the salad ingredients and gently liking but for me it’s about half and half. 1 teaspoon Dijon mustard 1 teaspoon Rancho Gordo Oregano Indio combine. The red of the pepper looks great but use any 2 tablespoons Rancho Gordo Pineapple Vinegar salad vegetables you like. 1/2 cup extra virgin olive oil 2 cups cooked brown rice 2 cups cooked Rancho Gordo Santa Maria Pinquito beans, well drained 1/2 white onion, sliced very thin 1/2 red bell pepper, chopped 1 stalk celery, diced 1 carrot, peeled and diced Salt to taste The RANCHO GORDO GUIDE TO RICE and BEANS. VISIT RANCHOGORDO.COM FOR MORE BEANS AND IDEAS. PUERTO RICAN HABICHUELAS Illyanna Maisonet is the creator of the blog 16 oz dried Rancho Gordo Ojo de Cabra, pinto or Rustle through the beans; you’re looking for pebbles EatGordaEat and the author of Gorda Eats: A Cranberry beans or shriveled looking beans to discard.
[Show full text]
Rice Passport
Rice Passport Name: Welcome to a Summer of Rice! ● Week 1: Introduction: The Anatomy of Rice ● Week 2: Rice from China ● Week 3: Rice from India ● Week 4: Rice from Mexico ● Week 5: Rice from North American Native Peoples ● Week 6: Rice from Italy ● Week 7: Bonus: Rice from South Korea ● Week 8: Bonus: Rice from Lebanon ● Week 9: Bonus: Rice from France ● Week 10: Bonus: Rice from the Latin Caribbean Red Beans and Rice Serves 6 Cooking Equipment Needed: Large pot Colander Medium saucepan Measuring cup Bowls Measuring spoons Ingredients: 2 Tbsp olive oil 2 15 oz cans of red kidney beans 1 medium yellow onion 2 cups vegetable broth 1 green bell pepper Salt and pepper, to taste 3 stalks celery 1 bunch green onions, sliced 3 cloves garlic 1 handful of fresh parsley, chopped 2 tsp smoked paprika 6 cups cooked rice, for serving 1 tsp dried thyme 1 tsp dried oregano For the brown rice: 1 whole bay leaf 2 cups of whole grain brown rice 1 Tbsp tomato paste 3 ½ cups of water 2 tsp apple cider vinegar ½ tsp salt, optional Preparation: 1. Heat a large pot over medium heat. Add the olive oil, onions, celery, bell peppers and garlic. Saute for 4-5 minutes. 2. Add the smoked paprika, thyme, oregano, bay leaf, tomato paste and apple cider vinegar. Cook for 1 minute. 3. Rinse and drain the beans. Pour them in the pot with the broth. Season to taste with salt and pepper. Let simmer for 15 minutes. 4. Remove ½ cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish.
[Show full text]
Food Menu and Tomato Are Added Upon Request to Any Sandwich
Sandwiches Sandwiches (Continued) Breakfast Sandwiches Sandwiches are served pressed or cold upon request. Lettuce Portuguese Sandwich ................... $5.00 Breakfast Egg Sandwich ................. $6.00 Food Menu and tomato are added upon request to any sandwich. Ham, Swiss cheese, honey mustard, and mayonnaise on 9” Cuban bread with scrambled eggs and your choice Any 9” sandwich can be made into a 12” sandwich with 5 inch round sweet Portuguese muffin bread. of bacon, ham or sausage and your choice of American, double meat for an extra $3.00. Meatball Sandwich ..................... $7.50 cheddar, provolone or Swiss cheese. House-made meatballs with provolone and marinara Butter Tostada ........................ $1.50 9” Cuban Sandwich .................... $6.50 sauce. House-made pork, ham, salami, Swiss cheese, sliced 9” Cuban bread with butter, toasted. dill Pickles, and Moreno mayonnaise. Pastrami Sandwich ..................... $7.00 Pastrami with spicy mustard sauce, Swiss cheese. Cheese Tostada ........................ $2.00 8” Media Noche ....................... $6.50 9” Cuban bread with butter and your choice of cheese, Same ingredients as the Cuban Sandwich, but on a Chicken Parmesan Sandwich .............. $7.50 toasted. sweet egg bread. Breaded chicken filet with provolone and marinara sauce on authentic Tampa Cuban bread. 9” Pork Sandwich ...................... $7.00 House-made pork, Swiss cheese, Moreno mayonnaise Fish Po’boy Sandwich .................. $10.00 and mojo. On authentic Tampa Cuban bread. Fish with tartar sauce with lettuce and tomato and your choice of cheese. 9” Steak Sandwich .................... $10.00 737 W. Brandon Blvd. Philly-style sliced steak, mojo, Swiss cheese, and Shrimp Po’boy Sandwich ................ $12.00 Moreno mayonnaise. Shrimp with remoulade with lettuce and tomato and Brandon, FL 33511 your choice of cheese.
[Show full text]