Tag: Celery

Vegetarian Shepherds Pie

Note: I was sent a review copy of A Return to Ireland by Judith McLoughlin in order to make this Vegetarian Shepherds Pie. Opinions are mine alone.

You may have noticed I have quite a few Irish (and Irish-American) recipes on this blog. I truly love traditional Irish cooking; it is pure comfort food to me.

But Irish food has come a long way from just traditional meat and potatoes, and Judith McLoughlin’s A Return to Ireland (paid link) showcases some beautiful modern interpretations of classic Irish cooking.

As a Shepherd’s Pie fanatic, I was intrigued by a recipe within the cookbook for a meatless version that substitutes a mixture of lentils and mushroom for the traditional ground beef or lamb, and then enhances the traditional mashed potato topping with a mixture of other mashed root vegetables.

The result is a wonderfully hearty and delicious Vegetarian Shepherds Pie!

Ingredients (serves 6):

  • Vegetable Base
    • 6 tablespoons butter (substitute olive oil to make vegan / dairy free)
    • 1 (8 oz) container sliced mushrooms
    • 2 medium onions, chopped
    • 1 leek, chopped
    • 4 garlic cloves, minced
    • 3 ribs celery, finely chopped
    • 1/4 cup tomato paste
    • 2 teaspoons sugar
    • 2 tablespoons soy sauce (or coconut aminos to make gluten free)
    • 2 1/2 cups green lentils
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 bay leaf
    • 6 cups vegetable broth
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
  • Mashed Topping
    • 2/3 lbs celery root, peeled and chopped
    • 2/3 lbs parsnips, peeled and chopped
    • 2/3 lbs carrots, peeled and chopped
    • 1 teaspoon salt
    • 1/2 cup plain Greek yogurt
    • 4 tablespoons butter (or olive oil to make vegan / dairy free)
    • 1 tablespoons fresh parsley, chopped

Continue reading Vegetarian Shepherds Pie

Irish Vegetable Soup

The weather has yet to turn cold (in fact, we just had a week-long heatwave!) but I’m already thinking about colder weather foods. One of my favorite comfort foods is traditional Irish Vegetable Soup.

Unlike a chunky vegetable soup commonly found in the US, Irish Vegetable Soup is a blended soup made of potatoes, leeks, carrots, and onions that feels creamy and comforting without any cream!

The absolute best way to enjoy an Irish Vegetable Soup is with some Irish Brown Bread, but because that’s somewhat difficult to come across in the US, I substituted in a loaf of Italian bread to sop up all that vegetable goodness.

Ingredients:

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 leek, cut into half moons
  • 2 potatoes, peeled and diced
  • 3 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 (32 oz) container vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • minced chives, for garnish (optional)

Continue reading Irish Vegetable Soup

Soup Joumou (Haitian Beef and Squash Soup)

Happy New Year! There are a bunch of traditional dishes around the world to help usher in a new year. In past years, I’ve shared a Black Eyed Peas Hash, Black Eyed Peas with Collard Greens, and a bunch of recipe for what to do with the leftover champagne (assuming you have any), like this Champagne Risotto Primavera and these Honey Citrus Champagne Cupcakes.

Some traditional dishes eaten on New Year’s Day have less to do with the new year and more to do with a country’s history. So this year, I’m sharing my adaptation of an Independence Stew from Haiti. Celebrated every January 1, Haiti proclaimed independence from French colonials on New Year’s Day 1804 following a 13 year revolution. Soup Joumou, a comforting stew traditionally made with beef, pumpkin, pasta, and a bunch of veggies and spices, has become a New Year’s Day dish to commemorate Haiti’s independence.

I adapted this recipe from Epicurious, scaling it down quite a bit and swapping butternut squash for the pumpkin because I couldn’t find any pumpkin that wasn’t already pureed.

 

Ingredients:

Marinade:

  • 1/2 small onion, coarsely chopped
  • 1 bell pepper (any color), coarsely chopped
  • 1 scallion, coarsely chopped
  • 1 garlic clove
  • 1/4 cup parsley leaves
  • 1 basil leaf
  • the juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon sweet paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground red pepper

Remaining Ingredients:

  • 1/2 cup plus 1/2 tablespoon distilled white vinegar, divided
  • 1 pound stew beef cubes
  • 7 cups chicken or beef broth, divided
  • 2 beef bones
  • 1 pound butternut squash, cut into cubes
  • 2 medium russet potatoes (about 1 pound), finely chopped
  • 1 large carrot, sliced
  • 1/4 small green cabbage (about 1/2 pound), very thinly sliced
  • 1/2 small onion, sliced
  • 1 celery stalk, coarsely chopped
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 small turnip, finely chopped
  • 1 teaspoon habanero chile hot sauce, or to taste
  • 1 cup uncooked rigatoni
  • 3 whole cloves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 parsley sprig (optional)
  • 1 thyme sprig (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (omit to make dairy free)

Continue reading Soup Joumou (Haitian Beef and Squash Soup)

Pressure Cooker Mushroom Bourguignon

Note: I was sent a copy of The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker for review. Opinions are mine alone.

I’ve mentioned many times before how much I love my multi-cooker. I tend to use it a lot on weekends to help prep meals for the week, but it’s also a life saver on weeknights — you can get a delicious meal that tastes like it’s been cooking all day on the table in 45 minutes or less!

So when I heard about a new cookbook that is going to be published soon (September 24, 2019 to be exact) that has a ton of awesome multi-cooker recipes, I was excited to check it out.

The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker (paid link) by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo contains 240 recipes for every occasion that the authors have adapted for the Instant Pot, and the vast majority of these recipes take less than 45 minutes, making home-cooking and family meal time simple, fast, and delicious for readers of all levels of cooking experience.

Divided into eight thorough chapters, Breakfast, Lunch, Soups and Stews, Pastas, Mains, Sides, Desserts, and Condiments and Sauces, The Big Book of Instant Pot® Recipes offers readers a plethora of healthy dishes that will take less than 45 minutes to prepare and are great for every occasion. Moreover, nearly all the dishes are either vegan, gluten-free, dairy-free, or paleo-friendly, accommodating all dietary needs.

I think most people know how great pressure cookers can be for tough cuts of meat, so I wanted to try one of the meatless options in the cookbook. This Pressure Cooker Mushroom Bourguignon is a simplified (and meatless) version of a French classic — typically a beef stew braised in red wine / beef broth.

Ingredients (serves 4):

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (or margarine to make dairy free)
  • 1 (8 oz) container sliced mushrooms
  • 1 (8 oz) container whole mushrooms, cut in half
  • 1 (4 oz) container gourmet mushroom blend
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and sliced into rounds
  • 1 celery rib, chopped (or kept in larger pieces if you intend to remove)
  • salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 2 cloves garlic, grated
  • 1 tablespoon balsamic vinegar
  • 1 cup dry red wine
  • 1 cup water
  • 3/4 cup beef or vegetable stock, divided
  • 1 oz dried mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons tomato paste
  • cooked egg noodles (optional, substitute mashed potatoes for gluten free)
  • fresh parsley, chopped, for garnish

Continue reading Pressure Cooker Mushroom Bourguignon

Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.

This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 lb lamb chunks
  • 1 large onion, diced
  • 3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
  • 3 carrots, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ to 1 teaspoon harissa paste, depending on your heat tolerance
  • 1 (28oz can) crushed tomatoes
  • ½ cup parsley, chopped, plus more for garnish
  • ¼ cup cilantro, chopped, plus more for garnish
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 (15 oz can) chickpeas, drained
  • 6 cups chicken broth
  • 4 oz vermicelli, broken into smaller, 1-inch pieces
  • 2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
  • 1 large egg
  • The juice and zest of 2 lemons

Continue reading Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Pressure Cooker Chicken Orzo Soup

I feel like I’ve been baby-stepping my way into this recipe. I started by making a Pressure Cooker Whole “Rotisserie” Chicken, followed by Pressure Cooker Chicken Broth. So I’m taking it one step further and making Pressure Cooker Chicken Orzo Soup!

This recipe actually builds from the two previous, with some minor changes. For simplicity, the entire recipe from start to finish is below so you don’t have to go to multiple posts to make it. The multi-pot shortens the time of making a solid chicken soup, but it is still a labor of love. Total time to cook is roughly 3 hours.

It freezes well, so it’s a great recipe to make now to have on hand for sick days!

Ingredients: (serves 8)

Chicken:

  • 1 (3 to 4 pound) whole chicken – I used a 3 pound chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 cup water

Soup:

  • 4 tablespoons olive oil, divided
  • 2 yellow onions, chopped, divided
  • 4 carrots, peeled and chopped, divided
  • 2 stalks celery, chopped, divided
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • up to 8 cups water
  • 1 cup uncooked orzo (or rice to make gluten free)

Continue reading Pressure Cooker Chicken Orzo Soup

Pressure Cooker Chicken Broth

I don’t know if it’s just me, but I go through a ton of chicken broth and stock — I never seem to be able to keep enough on hand!

So when I was making my Pressure Cooker Whole Chicken, I knew homemade Pressure Cooker Chicken Broth would be the natural next step.

Making your own broth or stock is a super easy (and affordable) way to get the most out of your whole chicken!

Just a quick summary on the difference between stock and broth: both simmer bones and/or meat in water with onions, carrots, celery, and aromatics but stock is left unseasoned (no salt) while broth is seasoned.

Ingredients:

  • 1 medium sized onion, quartered
  • 2 carrots, cut into large chunks
  • 2 stalks celery
  • 6 cloves garlic
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 10 whole peppercorns, omit for stock
  • 1/2 teaspoon salt, omit for stock
  • the bones of 1 chicken carcass
  • 8 cups water, or as needed

Note: If you’re making this immediately following making a chicken in your Pressure Cooker, you won’t need as much water.

Continue reading Pressure Cooker Chicken Broth

Red Lentil and Butternut Squash Soup

It’s most certainly soup season!

My husband says he doesn’t like soup, but he honestly just doesn’t like thin broth soups, like traditional chicken noodle soup. So I’m always in search of soup recipes that are thicker based — not necessarily from cream. Pureed vegetable soups have become a favorite in my house!

This recipe from Saveur for Red Lentil and Butternut Squash Soup mentions that it originates from Palestine, but I haven’t been able to find a similar butternut squash and red lentil soup to confirm that. No matter where this recipe originally comes from, the result is a perfect colder weather soup- creamy, filling, with a little bit of heat!

Ingredients:

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 3 medium carrots,  chopped
  • 2 stalks celery, chopped
  • 1 medium white onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red chile flakes
  • 1 pound peeled, seeded, and chopped butternut squash
  • salt and pepper, to taste
  • 6 cups chicken stock (or vegetable stock to make vegetarian/vegan)
  • 1 cup red lentils
  • Paprika, for garnish
  • Lemon wedges, for serving

Continue reading Red Lentil and Butternut Squash Soup

Slow Cooker Short Rib Ragu

This Slow Cooker Short Rib Ragu is the ultimate comfort food and is perfect for busy fall weeknights!

It is definitely feeling like fall in Philadelphia now. The days are getting shorter, and there is a chill in the air. Which means my slow cooker is back in full force!

I absolutely love my slow cooker (paid link). It makes me so happy to come back to an awesome comfort food meal at the end of the day. This recipe for Slow Cooker Short Rib Ragu is basically a really thick meat sauce, made with shredded boneless short ribs. And. It’s fantastic.

This can be served over pasta, egg noodles, polenta, or even mashed potatoes (I went with pappardelle pasta for this round). The recipe makes quite a bit, so you can stock your freezer for nights you just don’t feel like cooking.

Ingredients:

  • 3 pounds boneless short ribs
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 3 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 yellow onion, chopped
  • 5 cloves of garlic, minced
  • 3 tablespoons tomato paste
  • 1 (28 ounce) can whole tomatoes, undrained
  • 1 cup red wine
  • 3 cups beef broth
  • 1 tablespoon corn starch
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 bay leaf

Continue reading Slow Cooker Short Rib Ragu

Jambalaya

This weekend, I cooked my little heart out. I realized Labor Day is only a couple of weeks away, so it’s time to stock my freezer with ready-made meals for busy nights in the fall, like this freezable Jambalaya!

I made tomato sauce, slow cooker chicken cacciatore, bacon-topped meatloaf, and this recipe for Jambalaya. (It was a busy weekend!)

This recipe was simple to make, although I did take some shortcuts from the original recipe. It freezes really well too!

Ingredients:

  • 1 pound andouille sausage, sliced
  • 2 tablespoons canola oil
  • 2 cups diced sweet onion
  • 1 cup diced celery
  • 1 cup jarred roasted red peppers, chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons Creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 (10-oz.) cans diced tomatoes and green chiles
  • 4 cups chicken broth
  • 2 cups uncooked rice
  • 2 cups shredded rotisserie chicken
  • 1 pound frozen peeled, medium-size raw shrimp, deveined
  • 1/2 cup chopped fresh flat-leaf parsley

Continue reading Jambalaya

Homemade Marinara Sauce

I had a sad surprise this weekend. I opened my freezer to grab a quart of tomato sauce only to find I was all out!

Time to make another batch of sauce, so I decided to make Homemade Marinara Sauce!

This time around, I have a nifty new tool to help make my marinara sauce: OXO’s new Illuminating Digital Immersion Blender.

The immersion blender has six digital controls so you can pick the perfect speed for whatever it is you need blended. Just turn the dial at the top of the immersion blender to adjust the speed; a backlit LED indicator clearly shows your speed selection.

To start blending, you just press down on the wide, soft-touch power button located on the top half of the blender. The handle is nonslip, even when hands are wet.

source: oxo.com

The head is made of nylon, which won’t scratch your bowls or cookware while it blends.

source: oxo.com

A really nifty spec is the soft-glow LED headlight that illuminates the pot while you blend, which is super helpful when making a large batch of soup or sauce in a tall pot. A softer version of the light remains on the entire time the blender is plugged in for safety.

The immersion blender comes with a measuring beaker with a silicone lid that holds up to 3 cups. You can blend right in the beaker, then top with the lid to store whatever you don’t use immediately.

When finished using the blender, the cord wraps securely around the blender body for tidy, compact storage, great for my small kitchen!

source: oxo.com

The blender is a super helpful tool when making soups, dips, smoothies, and sauces. I used it to make a smooth marinara sauce made with canned whole plum tomatoes and sauteed carrots, celery and onions.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 tablespoon tomato paste
  • 1/3 cup red wine
  • 2 (28 oz) cans whole plum tomatoes
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • fresh basil, sliced

Continue reading Homemade Marinara Sauce

Beer and Cheddar Soup with Grilled Polska Kielbasa

Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias

I’m celebrating Oktoberfest a bit late on my blog, but the weather has just starting feeling fall-like this week! Oktoberfest is a 16-day festival held in Munich, Germany at the end of September/beginning of October that is famously known for its beer drinking and accompanying eats.

 

When I think of Oktoberfest, I immediately imagine beer, pretzels, and yummy wursts (or sausages). One of my favorite sausages (although it’s not German) is Kielbasa, especially when grilled.

 

 

Hillshire Farm® Polska Kielbasa is made with beef, pork, and turkey with a blend of natural spices to really bring the flavor. I wanted to play off of the smoky flavor as well as pay tribute to Oktoberfest with a Beer and Cheddar Soup to pair with the Grilled Polska Kielbasa. I found Hillshire Farm Polska Kielbasa in my local Walmart.

 

 

Ingredients:

  • 4 tablespoons salted butter
  • 1 leek, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 medium red bell pepper, chopped
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1/2 cup flour
  • 4 cups low sodium chicken stock
  • 12 oz Oktoberfest beer
  • 1 1/2 cups half and half
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked hot sauce (can also use liquid smoke)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard
  • 12 oz extra sharp yellow cheddar cheese, shredded
  • 1 Hillshire Farm® Polska Kielbasa
  • the juice of 1 lemon, optional
  • olive oil for drizzling, optional
  • chives, finely chopped, for garnish

Continue reading Beer and Cheddar Soup with Grilled Polska Kielbasa

Braised Chicken Thighs with Wild Rice Pilaf

This cold weather just won’t let up, so my cravings for comfort foods keep on coming! This recipe for Braised Chicken Thighs with Wild Rice Pilaf comes from the March 2015 issue of Cooking Light. It takes a little longer to make (~1 hour) so it’s probably better for a weekend meal.

You brown the chicken thighs in the same pot that you make the rice in, so it adds a subtle roasted flavor to the rice as well. This Braised Chicken Thighs with Wild Rice Pilaf recipe is also a one pot meal, so less dishes! The pilaf is loaded with carrots, Brussels sprouts, and golden raisins and work surprisingly well together!

Ingredients:

  • 1/4 cup walnut halves
  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup uncooked wild rice
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/4 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock
  • 1 cup water
  • 1/4 cup golden raisins
  • 8 ounces Brussels sprouts, trimmed and halved
  • 1 tablespoon cider vinegar
  • lemon wedges, optional

Continue reading Braised Chicken Thighs with Wild Rice Pilaf

Apple Sage Stuffing Cups

Stuffing is one of my favorite parts of Thanksgiving, probably because it’s usually the only time of year I get to eat it. But now that I’ve found this awesome single serving version for Apple Sage Stuffing Cups, I can have it whenever I want with little effort!

This recipe from Cooking Light adds the stuffing to a cupcake tin to bake so that you get more crispy edges. It’s also great as a make ahead option because everything is already portioned out for easy reheating.

Ingredients:

  • 12 ounces sourdough bread, cut into 1/2-inch cubes (about 8 cups)
  • 1 1/2 tablespoons butter
  • 1 1/2 cups diced apple
  • 1 1/4 cups chopped onion
  • 2/3 cup chopped celery
  • 1 1/2 tablespoons chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 3/4 cups unsalted chicken stock (or vegetable stock to keep it vegetarian)
  • 2 large eggs, lightly beaten
  • Cooking spray

Continue reading Apple Sage Stuffing Cups

Slow Cooker Red Beans and Rice

As kids are going back to school (or may even be back!) and the “busy season” of work creeps closer, it’s necessary to find recipes that can be prepared ahead of time so that weeknight meals can be on the table as quickly as possible. My favorite tool for really yummy dishes that I can just reheat is my lovely slow cooker.

 

Cooking Light had a recipe for Slow Cooker Red Beans and Rice that is perfect for weekend prep and weeknight meals. This particular recipe has a good amount of prep time before putting everything in the slow cooker so I’d suggest making it on a weekend versus a weeknight morning. (If you want to make this before work, set aside 30-45 minutes to get everything ready to put in the slow cooker.)

 

A couple of notes before I dive into the recipe. You actually soak the dried red beans in water overnight, so don’t forget to do that that night before you plan on making this recipe. Also, dried kidney beans apparently contain a toxin that is not killed at low temperatures (like in a slow cooker) so you have to boil them for 10 minutes before slow cooking. (Who knew?! Definitely don’t skip that step!) This recipe makes 8 servings so you can also freeze the red bean mixture for future meals if you won’t finish it during the week. Ok! Let’s cook!

 

Ingredients:

  • 1 pound dried red kidney beans
  • 1 tablespoon olive oil
  • 12 oz andouille sausage, quartered lengthwise and cut crosswise
  • 1 1/2 cups chopped onion
  • 1 cup chopped poblano chile (~2 chiles)
  • 1 cup diced celery
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 10 garlic cloves, crushed
  • 1 (12-ounce) can lager-style beer
  • 4 cups unsalted chicken stock
  • 1/2 teaspoon ground red pepper (cayenne pepper)
  • 1/4 teaspoon freshly ground black pepper
  • 3 bay leaves
  • 1/2 cup thinly sliced green onions, divided
  • 2 tablespoons cider vinegar
  • 4 cups hot cooked long-grain rice

 

Continue reading Slow Cooker Red Beans and Rice

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