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andouille

White bean soup with andouille and collards

Oct 30th, 2011
by ben.
1 comment

White bean andouille collard stew

Date: 10/28/2011

Recipe: http://www.erinsfoodfiles.com/2011/10/slow-cooker-white-bean-soup-with-andouille-and-collards.html

Time to table: 40 minutes prep, 6 hours cook time

Modifications: We used ground andouille sausage instead of links because that’s all we could get at the grocery store. Not a big difference. We also topped ours with parmesan and added some garlic. Looking at the recipe now, I also realize that I forgot to use the red wine vinegar, whoops.

Servings: 8 adult meals

Ben: Like

Erin: Like

Annie: Like/Dislike (didn’t eat it at dinner, but then ate some for lunch next day)

Notes: If we make this again I would saute the collard greens as the slow cooker doesn’t seem to soften them up enough. Other than that this was a tasty meal that gave us tons of leftovers for work lunches next week. It was a little spicy for Annie I think, when I gave it to her for lunch the next day I added some yogurt and that seemed to help.

White bean andouille collard stew

Esquire Jambalaya

Jun 13th, 2011
by ben.
No comments yet

Jambalaya


Date: June 8, 2011

Recipe: http://www.esquire.com/blogs/food-for-men/jambalaya-recipe-0211

Modifications: I cut this recipe in half because it was huge. I didn’t use the parboiled rice, I just used basmati that we had. The pot already had quite a bit of moisture so I added around 3 cups of broth for the 2 cups of dry rice that I used. I cooked it in the oven for 20 minutes and it turned out great. I didn’t have quite enough chicken, so I threw some pulled pork in there to make  up the difference.

Time to table: 30 minutes prep, pre-cooking, 20 minutes in the oven

Servings: Two adults, one toddler, with enough leftovers for another four adult meals.

Ben: Love

Erin: Like

Annie: Love

Notes: I’ve been wanting to make this recipe since I saw the February 2011 issue of Esquire, and since we had leftovers from the grilled beer butt chicken and the grilled pork shoulder, I thought it was an opportune time.
Jambalaya