Granny's Sides


American-Style Red Beans and Rice

Ingredients

• 1 tablespoon olive oil
• 1 (15 ounce) can kidney beans
• 1 1/2 cups tomato sauce
• 4 1/2 cups water, divided
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch dried thyme
• salt and pepper to taste
• 5 teaspoons adobo seasoning, divided
• 2 cups uncooked white rice

Directions

1. In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
2. 2 Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

Roasted Potato Medley

Ingredients

• 1 russet potato, cubed
• 1 red potato, cubed
• 1 sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh thyme
• 3 cloves garlic, minced
• 1/4 cup low fat, low sodium chicken broth

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
3. Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Baked Fennel with Gorgonzola

Ingredients

• 4 bulbs fennel, untrimmed
• 1 3/4 cups chicken broth
• 4 ounces blue cheese
• 2 tablespoons bread crumbs
• salt to taste

Directions

1. Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
2. Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
3. Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
4. Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
5. Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.