Beans & Rice

New twist on some old staples!

The Red Queen and her kingdom have been enjoying the fruits of Bon Appetit January 2014 issue! Beans and rice are a traditional pairing embraced by many cultures and shine with the addition of sautéed laccinato kale and Shitake mushrooms. The mushrooms are sautéed and tossed with teriyaki sauce. 

In addition to the published recipe, The Red Queen likes to sweat the lentil beans before cooking them. Sweating simply allows the beans to begin cooking from the direct heat before adding the water to finish cooking. To sweat the beans add with desired seasonings to the pot of sautéd leeks and garlic (diced tomatoes or tomato paste is included at this stage of cooking). Reduce heat to med-low, cover and cook about 10 minutes. The water can then be added, brought to a boil, and simmered for 30-40 minutes more (The RQ always adds a hearty bay leaf.). Beans cooked in this way maintain their integrity and don't get mushy. 

Cincinnati SKYLINE Chili

Skyline Chili Coney

Some would argue the differences between chili and coney dogs. Whether you add extra mustard and onions to your dog is a personal choice. Whatever you call it, this dog is tasty!

Skyline Chili 3-Way

This chili is from a recipe as authentic as I have found for the ultimate "Skyline" chili experience! The key to this chili formula is the cocoa and cinnamon! Yes, cocoa!!

Skyline Chili is a franchise and realized dream of a young Greek man who came to America and settled in Cincinnati. Click on the link to read more about the story behind the man.

Lemon-Ginger Scones

Let me count the ways to spoil myself! These Lemon-Ginger scones are delish! 

Lemon-Ginger Scones

2 cups AP Flour

1 Tblsp baking powder

2 Tblsp sugar

1 tsp salt

1 1/3 cup heavy cream

2 Tblsp crystalized ginger, chopped fine

1 Tblsp lemon zest

Mix all dry ingredients together fold in ginger and zest last. Add heavy cream and mix gently with a wooden spoon till just mixed. Use hand as dough-hook bringing mixture into a ball using extra flour if needed.  When dough comes together place on lightly floured surface. Pat into about an inch thick round. Use pastry cutter to cut into eight triangles.  Place on cookie sheet and bake 375F for 15-20 min. till golden. Enjoy!

Alfredo Primavera w/ Arugula Salad

Nothing better than a plate of linguine and organic vegetables! 

The Red Queen's alfredo sauce always begins by sautéing a shallot in olive oil. Once the onion is soft butter is added. When the butter is melted a tablespoon or two of all-purpose flour is whisked in. The addition of 2/3 cup heavy cream makes this a lovely white sauce. Red pepper flakes are optional, but don't forget the salt & freshly-cracked-black pepper.

To compliment this dish an arugula salad with a honey-vinaigrette and shaved parmesan made for a tasty and easy to prepare meal.

Vegan New Year Feast

Thank you Carrot Chopper and Buttery Stick for a memorable feast to bring in the New Year with family and friends!

Maple Baked Tempeh

Roasted Quinoa-Stuffed Onions

recipe by Winnie Abramson of the HEALTHY green KITCHEN

Asparagus in Lemon-Thyme Sauce

Mashed Potatoes with Sun-Dried Tomatoes

Raw Chocolate Cheesecake with Fresh Berries

Sous Chef, Buttery Stick

HAPPY NEW YEAR!