One Pot Cajun Style Red Beans and Rice

I posted this recipe about two years ago and referenced today to make dinner.  I realized as I was making it that I could make some minor adjustments to make it better.  So... here is the new and improved version of my red beans and rice.  Now in an easy one pot recipe.

If you haven't noticed by now, I'm all about easy meals.  What choice do I have?  I have other obligations that keep me from being in the kitchen all day (darn!).  So here I have an easy way for you to make red beans and rice without compromising your cooking integrity by using a box (also, less sodium than the box).

I should also mention that my family does not do spicy very well, but I know that many of you out there love to have your mouth on fire.  For you, I will include some spicy alternatives.  You're welcome.

What you'll need:

• 1 can of red beans (undrained) [spicy alt: creole cream style red beans: New Orleans spicy]
• 1 can of petite diced tomatoes (undrained) [spicy alt: Rotel]
• roll of sausage (regular, green onion, or jalapeno)
• 1 cup rice (uncooked)
• 1 T Tony's creole seasoning
• 1 tsp basil
• 2 T parsley (because I put parsley in everything)
• 1/2 tsp thyme
• 1 tsp minced garlic
• 1/4 cup dried minced onions
• 1 cup water
• pepper to taste
• cayenne pepper (optional)

**Salt is not necessary for this recipe.**

What to do:

Slice up sausage and put in a medium to large pot.  Cook on medium heat for about 5-7 minutes, or until it starts to brown.  

Add garlic and let cook an additional 30 seconds.  Add everything else.  If you do use salt, be careful to only use a tiny amount since the sausage and Tony's are already salty.

Bring mixture to a boil.  Reduce heat and cover.  Let simmer for about 20-25 minutes, or until rice is tender, stirring occasionally.

Serve immediately with cornbread or crackers.

Enjoy!

Prep time: 5-10 minutes
Cook time: About 45 minutes

Serves: 5-6

Ground Beef and Lentil Soup

Oh, how I love fall.  For all of the normal reasons of course, but also because it is the best time to start bringing out those soup recipes, and of course for discovering more.

For this one, I had some ground beef thawed out for meatloaf, but then I remembered that I had lentils and really wanted to make a soup.  So, naturally, I went scrolling through Pinterest and found one that caught my fancy.  And then I made it my own.  If you're interested in the original recipe, you can find it here, but I did not agree with some of it, so I improved upon it.

I was actually unsure of how it would turn out at first, but it was a hit at my table.  Both kids and the husband ate every bite and loved it.  (Success!)

What you'll need:

• 1lb lean ground beef (I used 96/4)
• 1/2 an onion finely chopped
• 1 Tb minced garlic
• 1 Tb olive oil
• 1 Tb parsley
• 1 Tb thyme
• 1/2 tsp dill weed
• 1/2 tsp cumin
• 1/2 tsp turmeric
• approx. 50.7oz chicken stock (I used 3 16.9oz boxes)
• 1 crushed beef bullion cube
• 2/3 cup lentils
• 1/2 cup chopped carrots
• 1/2 cup uncooked rice (I used white rice)
• 2 Tb soy sauce

What to do:

Heat olive oil in the bottom of a large stock pot on medium heat.  Add onions and saute until translucent (about 4 minutes).  Add garlic and saute an additional 30 seconds or until fragrant.

Add ground beef and cook until it is all brown.  Add parsley, thyme, dill weed, cumin, and turmeric and cook for an additional 1-2 minutes.

Add lentils and carrots and mix into the ground beef.

Add chicken stock and beef bullion and stir it all together.  Bring soup to a boil (use high heat for this step).  Reduce to low heat and simmer for 25 minutes, covered, until carrots and lentils are soft.

Stir in the rice and bring to a boil (I used high heat again).  Reduce heat back to low and simmer for another 20 minutes, or until rice is thoroughly cooked.  Add soy sauce.  Salt and pepper to taste (be sure to taste before you add salt because of the soy sauce).

Serve it up hot with some crackers, and you've got yourself a hearty cold weather dish.

Yields about 6 hearty servings.

Prep time: 10 minutes

Cook time: 1 hour(ish)

Enjoy!