Slow-Cooked Fresh Black Beans & Rice

I’ll admit it. While tomatoes, corn and mushrooms can all be purchased at the Farmer’s Market mine came from Meijer. I was in Pennsylvania last week and had to pick up groceries mid-week because my fridge was fairly barren, so I cheated. However, had I not been prowling Meijer’s produce I never would have stumbled upon the package of fresh black beans and felt compelled to try and do something with it eventually leading to the existence of this recipe.

Slow-Cooked Black Beans & Rice

6 oz fresh black beans
1.5 cups rice
1 cup halved cherry tomatoes (green tomatoes would work great as well)
1 cup diced portabella mushrooms
1 cup corn niblets
20 oz water
1/4 tsp Salt
1/4 tsp fresh cracked pepper
1/2 tsp garlic powder
1/2 tsp tsp cayenne pepper

Note: I used fresh black beans, so I didn’t need to soak them. I got them from the produce section of my local Meijer by the sprouts & tofu. Feel free to substitute canned or dried beans, just pre-soak the dried ones.

Toss all ingredients into your crock-pot. Cook at medium heat for 3-3.5 hours.

Stewed Venison & Tomatoes

I really wasn’t sure what to call this recipe. I was thinking gumbo, but then I looked it up and it means ‘thickened with okra’. I don’t have anything against okra, but I haven’t had any in the kitchen of late so obviously that wouldn’t work. Feel free to give suggestions if you have a better idea of a classification.

Stewed Venison & Tomatoes

1 1/2 cups diced venison summer sausage
1 small to medium Viadlia onion chopped large
14 oz stewed tomatoes
1 cup water
3/4 cup roasted corn (or one ear cored)

Rinse and chop as necessary. Empty all ingredients into your crockpot and allow to simmer overnight or about 8 hours. My crockpot only has one setting so it would be at whatever the average setting is.

I chose to serve mine over rice which worked quite well, but I plan to experiment with pasta, gnocchi, etc. Also, feel free to add other vegetables and such the first time I made it on the stovetop with chopped zucchini (from the farmer’s market) and it was good as well.

Crockpot Chicken Noodle

Before I headed off to Colorado for Interaction11 I had a nasty cold and what better for a cold than chicken noodle soup? Since I’ve given up a lot of canned soups (have you seen the amount of sodium?) and still had my mum’s crockpot at hand I decided to make up another batch of soup at home

Crockpot Chicken Noodle Soup

8 cups water
2 diced chicken breasts
3/4 cup diced fresh celery
1/4 cup diced fresh onion
1 cup diced carrots
8 oz egg noodles
1/8 teaspoon paprika
1 1/2 teaspoons kosher salt
2 teaspoons pepper
1/8 teaspoon mustard
2 teaspoon garlic powder

Slice, dice, etc. all of your ingredients. Put your chicken breast, celery, onion, carrots and spices into the crockpot.

Set to high and let cook for 3-4 hours or until the chicken appears to be cooked through. Add egg noodles. Let simmer for another hour. Serve warm or allow to refrigerate overnight for more taste.

This is a little on the bland side, so you may want to ramp up the spices a bit. Another option that I ended up preferring over the spice addition was to add a couple tablespoons of shredded sharp cheddar cheese on top. It added just that bit of tang I was looking for.

Estimated 12 1 cup servings @ 115 calories a serving (pre-cheese).

Super Corny Bread & Potato Soup

Potato soup served over a piece of super corny bread

Wow. It’s been forever since I’ve posted a recipe up here. I really have been cooking. I promise this is true. Apparently not anything very interesting though.

So this past weekend I had a Hostess & Customer Appreciation Lunch for my lovely lia sophia ladies and decided to go all homemade on the main course with corn bread and potato soup.

Super Corny Bread

based on the Double Corn Bread recipe from Better Homes & Garden’s red plaid cookbook

a piece of super corny bread

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter
2 1/2 cups corn

Stir together flour, cornmeal, sugar, baking powder & salt. Set aside.

Add the 1 tablespoon butter to your pan (I used a 9×13 pan) and place in your oven at 400 degrees until melted then remove and use to coat the bottom and sides of the pan.

In a separate bowl mix together the eggs, milk & oil. Pour into flour mixture and stir until moistened. Fold in corn (I used leftover cooked corn) and pour into pan. Bake for 20 minutes or until golden brown.

Estimated 15 pieces @ 146 calories a piece.

Crockpot Potato Soup

Homemade potato soup in the crock pot

4 cups water
6 medium sized potatoes peeled & diced
2 medium turnips diced
1 cup diced fresh celery
1/2 cup diced fresh onion
1 1/3 cups diced carrots
1/2 cup diced ham
1 can cream of mushroom soup
1 can cheddar soup
2 tablespoons dried dill
1/8 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cayenne pepper

Slice, dice, etc. all of your ingredients. I used mostly red potatoes with a couple Yukons in the mix as well and smoked ham. Throw, well, pour all of it into your crockpot/slow cooker. Mix. Set to high and let cook for 5 hours. Refrigerate overnight. Cook on low for 3 hours or until warm. Enjoy.

Estimated 14 1 cup servings @ 196 calories a serving.

Potato soup served over a piece of super corny bread