journey of life

finely chopped or shredded cabbage
shredded carrots (optional)
finely chopped or shredded onions (optional)
mayonnaise (I prefer Hellman’s, my grandmother uses Miracle Whip, but use whatever mayonnaise you have on hand)
salt and pepper
celery seed
apple cider vinegar

I am guilty. I’m like my grandmother. I make food without recipes, and this is one. My cole slaw never comes out the same and the ingredients vary greatly, but it always has cabbage, mayonnaise, celery seed, apple cider vinegar, salt and pepper. Sometimes you have really mild cabbage, sometimes it’s very strong, and it all depends on how much liquid the cabbage releases…and how I feel that day…so there is no real recipe for this. Sorry guys. If I get around to it I will concoct some sort of directions to follow.

1 1/2 cups of dried red kidney beans, soaked overnight and drained
2 cloves of chopped garlic
1/2 cup of coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet or habanero pepper, FINELY chopped (I wear gloves when chopping. These little guys are HOT!)
3 sprigs fresh thyme (dried works fine)
1 1/2 cups long grain rice
Salt and freshly ground pepper

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.

Recipe courtesy of Sara Charbonneau. The original recipe came from chef Bobby Flay’s show, Hot off the Grill on the Food Network. Sara uses black beans instead of red kidney beans, which I’m sure would work just as well.

Notes: This is a surprisingly easy dish to make. I made it for our 6th Anniversary party and it was a huge hit, although I made way too much! It wasn’t too spicy (which I was a little worried about) and is extremely affordable to put together. I’d say you can make two batches for under $5, easily. I’ve frozen a ton of leftovers, so I will let you know what it tastes like after being frozen and reheated.

4 garlic cloves, 1 clove cut in half lengthwise, remaining cloves minced
1 tablespoon unsalted butter, softened
1 cut shredded Gruyere or Swiss cheese
1 cup coarsely grated Parmesan cheese
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
2 teaspoons chopped fresh thyme
1/8 teaspoon nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 pounds russet potatoes (4 to 5 medium), peeled and sliced 1/8 inch thick
4-5 slices hearty white sandwich bread, crusts removed and torn into pieces (about 4 cups)

Adjust oven rack to middle position and heat oven to 350° F. Use cut side of halved garlic to rub sides and bottom of 2-quart shallow baking or gratin dish. Allow garlic in dish to dry briefly, about 2 minutes, then coat dish with softened butter. Combine cheeses in small bowl.

Bring minced garlic, cream, broth, thyme, nutmeg, salt and pepper to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until liquid is reduced to 2 1/2 cups, about 5 minutes. Remove from heat and gently stir in potatoes.

Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese, add remaining potato mixture, and press with spatula to compact. Press bread pieces into casserole. Bake 40 minutes. Sprinkle remaining cheese on top and continue baking until golden and bubbling, 25 to 30 minutes. Remove from oven and let rest 20 minutes before serving.

Make Ahead : This casserole can be assembled (leave off the bread) and refrigerated up to 24 hours. When ready to bake, add bread topping and bake according to the recipe. If you are cooking for a crowd, double the ingredients and use two baking dishes of similar size.

Recipe courtesy of Mary Ann Montgomery, Laura’s great aunt.

2 medium sweet potatoes, scrubbed and dried
1 tablespoon extra-virgin olive oil
salt and pepper
1/2 teaspoon paprika
chili powder (optional)

Heat oven to 425° F.

Slice each sweet potato lengthwise into 8 pieces. Place in large plastic bag. Toss with salt, pepper, paprika and chili powder. Add olive oil and mix well. Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes.  Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more. Serve hot.

Note: To reduce cooking time, slice potatoes, blanch potatoes in boiling water for approximately three minutes before placing in oven.  I’ve sliced them like potato chips, blanched them and grilled them with great results.

2 (10-ounce) packages frozen choppen spinach
1 cup sour cream
1 package onion soup mix
1/4 cup melted butter
1 cup herb seasoned stuffing mix

Cook and drain spinach according to package. Mix sour cream and onion soup mix well. Pour over spinach and stir. In a separate bowl, mix stuffing and melted butter. Place in 2-quart casserole and top with stuffing mixture. Bake at 350° F for 30 minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.

1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup mushrooms
1 large clove garlic, chopped
3 cups water
8 ounces wild rice
salt and pepper to taste
1 teaspoon dried sage
1/2 teaspoon dried thyme

Heat a medium saucepan over medium-high heat. Add the olive oil, then the onions and mushrooms. Sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the water, rice and seasonings. Stir to combine. Bring to a boil then cover, reduce heat to medium-low, and cook until the rice is tender, 45 minutes to 1 hour. (If there is still liquid in the pan when the rice is done, remove the lid and cook until the liquid evaporates.) Let set 3 to 5 minutes and then fluff with a fork. Serve immediately.

6 potatoes
3 hard-boiled eggs
4 tablespoons cider vinegar
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick)
1/2 cup mayonnaise
salt and pepper
1 small jar pickle cubes
celery seeds if desired

Cook potatoes in salted boiling water until done. Drain potatoes. Place in bowl and cream with mixer. Add milk and butter and continue mixing. Peel eggs and place in with potatoes. Mixer will mix eggs well into the potatoes. Put in mayonnaise and vinegar. Mix with mixer. Last add pickles.

Recipe courtesy of Laura’s maternal grandmother, Nana.

6-7 potatoes
3 tablespoons of flour
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of butter
2 1/2 cups of milk
1 small box of velveeta cheese

Wash and cut potatoes into thin slices. Grease large casserole dish. Arrange one layer of potatoes in casserole. Sprinkle with part of flour, salt and pepper. Layer with portion of cheese, thinly sliced. Continue with second layer, ending with cheese. Pour milk over top of dish. Cover. Bake in 350° F oven thirty minutes. Uncover and bake 40 to 50 minutes or until potatoes are done.

Recipe courtesy of Laura’s maternal grandmother, Nana.

3 pounds of sweet potatoes, peeled and cooked
1/4 cup of butter
1/2 cup of packed brown sugar
1 teaspoon of salt
1/2 teaspoon of grated orange rind
6 marshmallows, halved
4 cups of crushed cornflakes
1/3 cup of melted butter
12 pecan halves

Mash potatoes with butter, sugar, salt and orange rind. Cool, divide in portions. Coat each portion with butter and roll in cornflakes. Bake at 450° F for seven to eight minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.

Medium sized cucumbers
Onion slices
8 heads of dill
2 celery stalks, quartered
4 cups of sugar
½ cup of salt
1 quart of vinegar
2 cups of water

Wash fresh picked cucumbers and cut in 1 “ chunks or in quarters.  Enough to fill 4 sterilized jars.  To each jar add three or four slices of onions, two stalks of celery and two heads of dill.

Dissolve sugar, salt, vinegar and water.  Bring to a boil.  Pour while still hot over cucumbers to cover.  Seal.

Recipe courtesy of Laura’s maternal grandmother, Nana.