Spicy Beans with Coconut Milk

I clipped this recipe out of Southern Living years ago. It was submitted by Judy Johnson of Birmingham, Alabama. The coconut milk, lime, and curry paste give it a tangy delicious flavor. You can print the recipe here.

Spicy Beans with Coconut Milk

1 sweet onion, chopped
Vegetable cooking spray (I just use Canola Oil.)
2 garlic cloves, minced
1 to 2 tablespoons red curry paste (depending on how spicy you like it)
2 (15-ounce) cans kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can lite coconut milk (I always use regular coconut milk.)
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt
4 cups hot cooked basmati or long grain rice

Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)

Saute chopped onion over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients.

Bring to a boil; reduce heat, and simmer 30 minutes. Serve over basmati rice, and sprinkle with topppings, if desired.

Julie's Note: I use Thai Kitchen Red Curry Paste.

Russian Salad Dressing

This is my Grandma Carlson's recipe. It is from the first cookbook she ever owned--the Lighthouse Cookbook. She was born in 1915 so I am very curious about that old cookbook and wonder if any of my aunts or uncles have it.  

This is probably the first salad dressing I ever made, but I haven't made it in years. Kellie decided to resurrect the recipe for Sunday dinner last week. It was a nice change.

Russian Salad Dressing

1 small onion

1/2 cup white vinegar

1 or 2 small cloves garlic

2 tsp. Worcestershire sauce

1 tsp. paprika

3/4 cup sugar

1 can condensed tomato soup

3 tsp. dry mustard

2 tsp. salt

3/4 cup salad oil

Put all ingredients in blender except oil. Cover and run at low speed, about 2 seconds. Turn on high and mix until well blended. While still blending slowly add oil.

Sally's Stoneless Stone Soup

This recipe is included in the instructions for the fun family game Stone Soup by Gamewright. My daughter, Rachel, was inspired one day to give it a try. It is delicious and definitely a family favorite!

Sally's Stoneless Stone Soup

1/2-1 pound sweet or spicy Italian sausage (or a combination), taken out of casing and crumbled
1 Spanish onion, chopped (I used a sweet onion.)
2 garlic cloves, minced (I used 4.)
5 carrots, quartered lengthwise and chopped
2 celery stalks, quartered lengthwise and chopped
1/2 head Savoy cabbage, cored and chopped (I used regular cabbage.)
1 28-ounce can whole tomatoes, drained and chopped (I used undrained diced tomatoes.)
2 red new potatoes, cubed and cooked (I used 3-4 regular potatoes.)
7-8 cups chicken stock
1 cup frozen or fresh green peas (I forgot the peas this time.)
salt and black pepper to taste
1/4 cup chopped fresh parsley leaves
grated Parmesan cheese

Place a 6-quart pot over medium high heat and when it is hot, add the crumbled sausage. Cook, stirring occasionally, until the fat begins to render. Discard excess fat.

Add the onion, garlic, carrots and celery, stirring well after each addition. Cook for 5 minutes.

Add the cabbage and cook, stirring occasionally, until everything looks droopy and golden, about 15-20 minutes.

Add the tomatoes, potatoes and chicken stock and bring to a boil.  Reduce the heat to low and cook for about 20 minutes.

Add the peas just prior to serving. Add salt and pepper to taste.

Serve with chopped parsley and grated Parmesan cheese.

Variations: When you add the tomatoes, you can also add 1 cup of corn kernels, kidney or white beans, or when you add the peas, add 1 cup of cooked pasta or chopped fresh spinach. Increase 1 cup of chicken stock for every extra cup of additionals.

Keeps for 5 days if covered and refrigerated.  Yields 10-12 cups.


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Simple Vegetable Curry

I was surprised at how much my husband raved about this meal. My kids loved it too. (I'm pretty sure the coconut milk and the curry paste are the cause.) The recipe hails from Martha Stewart's Everyday Food and you can print it here. This really is a delicious Fall dish that makes a fantastic vegetarian dinner too.

Simple Vegetable Curry

Serves 4

Ingredients:

1 tablespoon vegetable oil (I use canola.)

2 teaspoons brown mustard seeds

1 medium yellow onion, diced small

1 cup long-grain white rice

coarse salt and ground pepper

1 tablespoon red curry paste (I use Thai Kitchen red curry paste.)

1 cup unsweetened coconut milk (I use the entire 14-ounce can.)

1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces

1 small cauliflower, cut into florets

1 can (15.5 ounces) chickpeas, rinsed and drained

fresh cilantro, for serving

Directions:

1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.

2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.

3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

Julie's Notes:  I prepared the rice in my rice cooker. When it was finished, I stirred in the cooked onion, mustard seeds, salt, and pepper. Either way works. I'm glad I included the brown mustard seeds even though they are not something I usually stock in my pantry. I liked the visual appeal and the slight flavor addition.

Linking to: Homemaker Monday @ 11th Heaven's Homemaking Haven

Sauteed Zucchini and Sweet Onions

This was a common summer side dish my mom served growing up. I hate to admit it, but it was not my favorite as a kid. Age matures our taste buds, I suppose, because I love zucchini prepared this way now--especially with a sprinkling of herbs. And yes, my kids (and husband) really do like it too.

Sauteed Zucchini and Sweet Onions

zucchini, thinly sliced (I usually choose one small to medium size zucchini per person.)

sweet onions, thinly sliced (one or two)

fresh or dried herbs (I use about 1 tsp. each of basil and oregano.)

salt and pepper to taste

Saute the vegetables in melted butter until limp and transparent adding the herbs as the zucchini cooks. Stir frequently and serve immediately.