Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘loaves and dishes’
Posted: March 6th, 2013
Black beans replace red beans in recipe adapted to what I had in the pantry.

Black beans replace red beans in recipe adapted to what I had in the pantry.

I included a Red Beans and Rice recipe on my Oscar party menu published Feb. 22. I thought it was great.
The day after I made it, my husband ate the last link of andouille sausage and his face brightened. He asked me to work with that more often.
It really is pretty good, even the national brand Johnsonville, though I’m sure you can get it fresh from many of Erie’s respected butchers.
I didn’t have time to hit a butcher this weekend, so I just threw another package of the Johnsonvilles in my cart.
Last night, trying to figure out what to make for dinner, I remembered the recipe I made for the Oscar party.
After looking online, I found a different one I wrote about in 2011. (I’ve lost the ability to remember every recipe I’ve done for Loaves & Dishes.)
Well, the 2011 one looked even better, so I went with that. Considering that this was a last-minute decision, I had to improvise with what was lurking in the back of the pantry.
It was mighty spicy, but the heat was supported by deep flavor and tamed by the rice. One warning to 90 percent of the people I know: Don’t try to eat this without rice. I’m not responsible if your mouth catches fire.

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
1 (14-ounce) can black beans, drained and rinsed
1 (15-ounce) can beef broth
1 cup water
1 (10-ounce) can Rotel tomatoes, undrained
2 bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 pound andouille sausage, sliced
1 teaspoon Creole seasoning
Hot, cooked rice

1. In a medium saucepan, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
2. Pour in half of broth and scrape up any brown bits from vegetables. Add the rest of the broth, beans and tomatoes. Season with bay leaves, cayenne pepper, thyme, sage and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer 30 minutes.
3. Stir in sausage and Creole seasoning and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice according to package directions. I used the instructions for 4 servings.
5. Serve beans over brown rice.
Serves 8
– adapted from www.allrecipes.com

Posted in: Uncategorized
Posted: September 12th, 2012

Thanks to everyone who wrote in to enter the drawing for “Helen Nash’s New Kosher Cuisine: Healthy, Simple and Stylish.” The winner is Tami Battko. I’ll pop it in the mail today.

Here’s one that’ll garner good response:“Driveway Chef’s Cookbook for the Football Season: A Deep-Frying Cookbook,” by John T. Guseman
You wouldn’t believe some of the stuff you can deep fry. One side of me is rabid to try some of them. The other side doesn’t want to admit that.
If I were a brave woman, I’d disclose my intrigue with deep-fried pickles, Raven Eggs, Deep-Fried Artichoke Hearts with Parmesan Breading.
I stopped looking through the book when I saw Musket Balls, because there was no way that was going to end well. Tell me you don’t want to try these:
1 box sour dough bread mix
1 10.75 ounce can clam chowder soup
Garnish: hot sauce, ranch dressing or cocktail sauce

1. Follow the directions for making the bread, but use the clam chowder instead of water.
2. Roll the dough into balls about 3/4 inch in diameter. Maybe use a little flour on your hands.
3. Deep fry the balls for 2 minutes or until fully cooked, drain.
Could use them as a topping for clam chowder.

Please help me get this book off my desk.

To enter, send e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and THE TITLE OF THE BOOK YOU WANT.
I’ll pick a winner next Wednesday.

Posted in: Uncategorized
Posted: July 24th, 2012

Try Tequila-Glazed Grilled Chicken Thighs to celebrate National Tequila Day without the hangover.

Several lifetimes ago, I worked at an Applebee’s as a server. I made more there than at my “real” job editing a weekly paper. (Which meant doing everything but deliver the darned thing.)
To this day, I can’t go into an Applebee’s without stressing out. The best thing about the job, other than the cash, was the Tequila Lime Chicken. That stuff was awesome. I never figured out how they made it, mostly because I didn’t want that knowledge to ruin the experience of eating it.
We always got weird questions from people asking about the “tequila” part, though, so I wasn’t surprised to see they changed it to Fiesta Lime Chicken or some such thing.
Haven’t tried it since, but the original dish came to mind when I saw this one, which I’d like to try the next time I have tequila in the house.
By the way, this is National Tequila Day. And National Make-This-and-Take-It-to-Jennie Day. Feel free to celebrate.

1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray

1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off.
(Leave the right burner on).
2. Combine first 4 ingredients in a small bowl; rub evenly over chicken.
3. Combine pineapple juice, tequila, and honey in a small saucepan; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill 5 minutes on each side, basting occasionally with juice mixture. Move chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.
Makes 6 thighs
Per serving: 241 calories, 7.6 grams fat, 18 grams protein, 17.2 grams carbohydrate, 0.4 gram fiber, 64 milligrams cholesterol, no sodium
– www.oxmoorhouse.com/WaytoCookGrilling

Posted in: Uncategorized

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