Red Beans!

I know to many people beans and rice are kind of boring. But so many cultures have their own variety, and I love that I can make a different variety almost every week (and I do!) I really like Cajun-influenced food, but traditional red beans have an odd texture and feature andouille. I've worked hard to make a version with a great texture and a lot of flavor, without the fat and cholesterol. And who doesn't want cheap and healthy? I use dried beans since they're lower in sodium and I think they taste better. Feel free to substitute 2 cans of beans, and simmer 30 minutes before adding the rice and peppers.

Red Beans & Rice
4 oz dried red beans
1 medium onion, finely diced
3 cloves garlic, minced
2 celery stalks, finely diced
1 1/2 tbsp Cajun seasoning (I like Tony Chachere's, but Zatarain's is also good)
1 green bell pepper, finely diced
2 cups uncooked rice (I use brown)

Rinse and pick through beans. Put in a pot, cover with 1 inch water and bring to a simmer. Add onion, garlic & celery and simmer covered until the beans are tender and edible. Add seasoning, and add more if necessary until the liquid is slightly salty. Add bell pepper and rice. Cover and cook until the rice is done.

Serves 4 big portions or 6 lunch sized portions. Top with hot sauce if desired.

I get by with a little help from my friends

Moving is hard. Who knew I had so much stuff in my pantry when it's just me? Thank goodness for friends who help with packing and emptying out said pantry by eating my food then taking it home. This meal was rounded out with bruschetta, tomato and goat cheese salad and a local wine (yes, NC has wine!) Can you tell we're in the heart of tomato season?

Truffled Risotto:
1 cup good white wine
3 cups water
2 vegetable bouillon cubes
1/4 cup olive oil
1 onion, finely diced
4 cloves garlic, minced
1 cup arborio, or short grained, rice
1/2 cup shredded or grated parmesan cheese (optional)
handful basil (optional)
2 tbsp truffle oil (optional)

In a pot, bring wine, water and bouillon to a simmer.

In a separate large skillet, heat olive oil over medium to medium high heat. Add onions and garlic and sautee until clear. Add rice and heat, periodically stirring, until onions are golden brown. Turn heat to between medium low and medium.

Add ~1 cup of simmering liquid to rice. Stir periodically until liquid is mostly absorbed.

Repeat with rest of liquid. If using parmesan, add with last cup of liquid.

Remove from heat. Garnish individual servings with chiffonade of basil and 1/2 tbsp of truffle oil.

Serves 4.