Spaghetti Squash with Sofrito and Beans

I have heard sofrito is to Latin and Puerto Rican cuisines as the trinity is to Cajun cuisine. So many recipes I have collected from recipe boards and Pinterest start with sofrito. As I understand it each Puerto Rican family has their own sofrito recipe. Sofrito is usually a saute of onions, garlic, peppers, cilantro and tomatoes. It is added to everything from stew to beans. I have always wanted to try it for myself. This week I decided to finally give it a try. A long time ago during an online search, I saw a menu item called Spaghetti Squash with Sofrito and Beans. There was just a description no recipe or photo. For some reason it has been in the back of my mind as something I wanted to try one day. Well now I have gone and done it. And it is really good too. I love sofrito! It adds a sweet and tangy flavor to the beans. Dear sister remarked that it was similar to caponata. The onions, peppers, garlic and tomatoes really sweeten the sauce. The olives and capers add zippy acidity. This sofrito and beans is delicious on the spaghetti squash but I think it would be great in so many other ways. I think it would be great over rice, it would make a great side, a dip with corn chips or a filling for tacos or empanadas. I look forward to more experimenting with sofrito.

Spaghetti Squash with Sofrito and Beans

Serves 4

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 green pepper, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

2 medium tomatoes, chopped

1/2 cup cilantro, chopped (plus more for garnish)

8 oz. can no salt added tomato sauce

1-1/2 tsp. Sazon seasoning

3/4 tsp. kosher salt, or to taste

1/4 tsp. black pepper, or to taste

1/8 tsp. red pepper flakes, or to taste

1 can low sodium black beans, drained and rinsed

1 can low sodium red kidney beans, drained and rinsed

1/4 cup pimiento stuffed olives, sliced

1 Tbsp. capers

2 small spaghetti squash

Directions

Heat a 3-1/2 quart saucepan over medium high heat. Add olive oil, onion, green and red peppers; sauté until onion is translucent. Add garlic, continue to sauté until fragrant. Add tomatoes, cilantro, tomato sauce and seasonings, stir to combine and bring back to a simmer. Add beans, olives and capers, cover and simmer on low while preparing the squash. Taste for seasoning and adjust if necessary.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each squash or half separately). When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper.

To serve: Top each spaghetti squash half with a serving of sofrito and beans. Garnish with additional cilantro if desired.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Reasons To Skip The Housework: STH Link Party
God's Growing Garden: Tuesday with a Twist
Spatulas On Parade: Wonderful Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Ramblings of a (Bad) Domestic Goddess: Healthy Living Link Party

Southwest Catfish Foil Packet

Several weeks ago I made Picante Fish a recipe I found on a YouTube channel called Texas Style Cuisine. It was so easy, healthy and delicious. It gave me all kinds of ideas for more foil packet meals. The possibilities are endless and experimenting will surely be delicious. But even better the clean up is almost nothing. I mean I used a plate here to take a pretty picture for you, but honestly you could enjoy this meal right out of the foil pack. This foil packet is still southwest in flavor. I built a bed of canned black beans and corn, then topped with bell pepper, red onion and tomatoes. The veggies protect the fish and helps to keep the fish moist while grilling. To season the fish I used a homemade Fajita Seasoning and green salsa. Both add Southwest flair, but the salsa adds moisture and flavor. I topped with a fresh flourish of cilantro. It was so good! I love how you get almost all the food groups in one neat packet. This is such a fast, easy weeknight meal. I plan to make it many more times in the future. I hope you enjoy it too.

Southwest Catfish Foil Packet

Serves 1

Ingredients

1/3 cup can low sodium black beans, rinsed and drained

1/3 cup can no salt added corn, drained

1/4 cup green bell pepper, chopped

1/4 cup red onion, chopped

6 grape tomatoes, halved

Kosher salt, to taste

Black pepper, to taste

1 tsp. olive oil

1 catfish filet

1/2 tsp Fajita Seasoning

2 Tbsp. green salsa

Cilantro chopped

Directions

Preheat grill to high heat for 10 minutes.

On a sheet of heavy duty aluminum foil layer ingredients; black beans, corn, bell pepper, onion and tomatoes. Season with salt, pepper and drizzle with olive oil. Place catfish filet on top of veggies and season with fajita seasoning and green salsa. Seal foil packet by rolling the sides of foil over the top; then seal and secure the ends. Place on the grill lowering temp to medium. Cook at medium for 20 minutes. Remove from grill and allow to rest five minutes. Serve garnished with cilantro.

Linking to:
Yesterfood: Treasure Box Tuesday
God's Growing Garden: Tuesdays with a Twist
Buns In My Oven: What's Cookin' Wednesday

Huevos Rancheros Tortilla Pizza

Surprise! Here's another Tortilla Pizza. I know, you are not surprised are you? I woke up this morning and wanted something simple for breakfast. My first thought was an "Egg Thingy" with re-fried beans and salsa. Well although tasty it looked like a mess. So while thinking how to improve on the idea it came to me that a tortilla pizza would be nice and neat. And it was; very easy to assemble and serve. I think this could easily become a common breakfast around here. Best part almost nothing to clean up. I love all the flavors mixed together in a perfect bite. The yolk and salsa are delicious with the beans and egg. So happy that there are leftover ingredients just waiting for me in the frig. 

Huevos Rancheros Tortilla Pizza
Serve 1

Ingredients

1 small flour tortilla 
olive oil cooking spray
2 Tbsp. low sodium vegetarian re-fried beans
1 tsp. diced pickled jalapenos
2 Tbsp. 2% sharp cheddar cheese
1 large egg
2 Tbsp. salsa (green or red)

Directions

Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Spray one side of tortilla with olive oil spray. Place tortilla spray side down on a piece of aluminum foil. Spread tortilla with re-fried beans. Top with diced jalapenos, cheddar cheese and egg. Place your tortilla and foil on the sheet pan in the center of the oven and bake for 9 minutes. Remove from the foil, drizzle with salsa of you choice and enjoy!

Print It

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Life Is Fantasmic: Saturday Dishes - Cinco de Mayo

Smoky 15 Bean Soup

15 bean soup was another meal from my childhood. We usually just followed the directions on the bean bag. We almost always added ham too. It is such a hearty warm soup. I love how the beans cook at different times. The small tender beans like the lentils break down and thicken the broth. Some how I got 15 bean soup on my mind and I just had to make a pot.

Remember I told you about 2 New Trinity Flavors I discovered in Louisiana Cookin' magazine. Well I was inspired to use the Smoky Trinity to add flavor to my 15 Bean Soup. This was the perfect addition. It adds both a smoky flavor and some spicy heat. I made this pot without added salt, I figured the ham is already high in sodium. It was so delicious. I think the chipotle chile powder is responsible for most of the heat. I really liked it, but if you do not like spicy cut back on the amount or leave it out. I decided to add a drizzle of Balsamic vinegar for a garnish. I LOVED IT! It worked so well with the spicy heat, like hot sauce on a plate of red beans and rice. The perfect finishing touch. I will definetly make 15 bean soup the smoky way from here on out.

Smoky 15 Bean Soup

Makes 14 – 16 servings

Ingredients

20 oz. bag 15 Bean Soup beans

1 recipe of Smoky Trinity (recipe below)

14.5 oz. can no salt added diced tomatoes

12 oz. diced ham

Optional garnish for serving:
a splash of balsamic vinegar

Directions

Place beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 1-1/2 hours. Stir occasionally.

After boiling, add remaining ingredients. Simmer covered for 30 – 45 minutes. Taste for seasoning and adjust if necessary.

Smoky Trinity

Makes about 2 cups

Ingredients

1 poblano pepper

1 cup finely chopped onion

1/2 cup finely chopped celery

3 cloves garlic, minced

2 tsp. smoked paprika

1 tsp. ground chipotle chile pepper

1 tsp. kosher salt (omit if following a low sodium diet)

1/2 tsp. black pepper

Directions

Pre-heat grill to medium-high heat for 10 minutes. Place poblano on the grill. Grill for five minutes on each side on medium high heat. Remove and cover with plastic wrap. When poblano is cool enough to touch, peel off the skin. Cut in half from stem to tip, remove seeds, stem and veins. Chop into small dice. Transfer to a small bowl, and add onion, celery, garlic, paprika, chipotle, salt (if using) and black pepper. Use in recipes calling for the trinity (onions, bell pepper and celery).

Linking to:
Ms. enPlace: See Ya in the Gumbo
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays
Yesterfood: Treasure Box Tuesday
Turnips 2 Tangerines: Wonderful Wednesday Blog Hop
Dizzy Busy & Hungry: Wine'd Down Wednesday
My Pinterventures: Souper Bowl 2015 Party

Hayride Bean Soup

from FB page Remember in
Shreveport when...  

I was very young when I first heard about the Louisiana Hayride. I never had the opportunity to see or attend a performance at Shreveport's Municipal Auditorium. I did however frequent the Hayride Kitchen in Bossier City, Louisiana. In fact I thought that was the Hayride. We would go there for dinner and I would see the stage and the sign. That is what the Louisiana Hayride was to me. It was Hayride Kitchen, the restaurant where music played as you ate bean soup served in tiny cast iron kettles, BBQ (I remembered fried fish but the family said BBQ) and drank iced tea in mason jars.


It wasn't until I was in high school that I started to understand the amazing history of both the Louisiana Hayride and the Municipal Auditorium. In high school we learned the auditorium was built in the 1920s, and the architect who designed it was Samuel Weiner. It is admired for its intricate brickwork and as a fine example of Art Deco construction. It is significant for hosting the Louisiana Hayride radio program, from 1948 to 1960. It has been said, that the Hayride is where artists such as Hank Williams, Johnny Cash, and Elvis Presley, performed and possibly got their careers started. When the Hayride left the municipal, it was later broadcast and kept alive at the Hayride Kitchen until 1987. The municipal remained open all that time as a event venue. As a high school graduate, I like every senior in Caddo schools walked the Municipal's stage to receive my diploma. Still at that age I did not fully understand the importance of this auditorium. 

It wasn't until I got the opportunity to work on the renovations there that it started to sink in. Recently I worked with a team of architects who helped to preserve this fine old building. I got to walk the halls, dressing rooms, basement (not all of it, the basement is one of the haunted areas) and stage. The same areas all those stars began their careers. The halls are lined with photos of all the performers that performed there. There are little closets that have been turned into exhibits showing what it was like in those hay days. 

My little part of the renovations was helping to select new seating to replace some old 60s seating that had seen better times. We choice something that looked more like it had been there from the very beginning. There are still two sections left that are the original wood seats and backs. The municipal staff did an excellent job of restoring these areas with all the original components available. This was one of those jobs or projects that I will always remember. It was an honor to work on a little part of history.

Old 60s Seating

New

Original

Well I kind of got side tracked didn't I? This post was suppose to be about the Bean Soup recipe from Hayride Kitchen. But I had to tell you about the history of the Hayride and the name sake of the soup, right? Anyway, if you want to know more about the Municipal Auditorium and the Louisiana Hayride check out these great links.

Shreveport's Municipal Auditorium

Louisiana Hayride

Ghost Hunters visit Municipal Auditorium

Back to the soup. I really have no way to know for sure if this is the actually soup recipe. I got the recipe a few years ago from a Facebook page Remember in Shreveport when... Since then I have seen other recipes using cans of beans and even soup that claim to be the Hayride recipe. So don't hold me to it. I am more of a foodie and not a historian. I can tell you this soup was delicious. It did bring back great memories of the restaurant. It made me want to go buy some little iron soup kettles. I did make a double recipe and substituted some low sodium ingredients so I could share it with the entire family. Everyone seemed to really enjoy it. The only thing I might add next time is a bay leaf. I just love bay in beans. Oh and I really really want those little iron kettles! It just made this soup special as a child. Thanks for letting me ramble on. I hope you enjoy this soup and the history.

Hayride Bean Soup

Makes 10 servings

Ingredients

2 pound Navy Beans

1 package low sodium bacon, chopped

2 onions, chopped

4 ribs celery, chopped

2 clove garlic, minced

1 teaspoon black pepper

1 teaspoon Mrs. Dash Garlic and Herb Seasoning

4 tablespoon parsley

Directions

Rinse and sort beans. Cover with 12 cups of water and bring to a boil. Boil for 2 minutes, remove from heat and let stand, covered for 1 hour.

Return beans to a boil and reduce to a simmer; cook beans until tender. Sauté bacon until brown, remove bacon and add to the pot. Remove all but one or two tablespoons of bacon fat. Saute onions, garlic and celery in bacon fat. When veggies begin to soften add to beans. Add more water at this time to desired soup constancy (I added about 5 cups). Cook 2 more hours. Add other ingredients and cook another 20 minutes, then take 1 cup of beans out, mash and return to pot. Cook 10 minutes longer.

Here is the recipe as copied from Facebook:

There is something about the colors in these photos 

that reminds me of my Maw Maw (Dad's Mom). 

Specifically her kitchen or maybe her coffee cups? 

That has nothing to do with this recipe but I just had to share.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Chicken Chick: Clever Chicks Blog Hop
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Memories By The Mile: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist

Red Beans and Rice

In our family red beans means smoke sausage and white beans ham. I have already shared the White Beans and Rice recipe with you in another post. Now I am happy to share the red beans. Last week I made this pot of Red Beans and Rice. Dear sister brought me some beef and pork smoke sausage from Bergeron's. I decided to let the sausage contribute the sodium and not add any salt. I was really surprised how much flavor and seasoning can be contributed to the sausage only. I did add black pepper and Mrs. Dash Extra Spicy. It is quickly becoming my favorite no sodium replacement for creole seasoning. I personally did not miss the salt. I just added my usual shake of Tabasco sauce and was very happy. I am not going to lie, I saw a little salt being shaken at the table. But who could blame them, I know just how delicious this recipe is prepared the traditional way. So shake that shaker if you can. I am just happy to share a recipe that everyone no matter their health concerns can enjoy. You just can't beat a plate of Louisiana Red Beans and Rice.

Red Beans and Rice
Serves: 4 to 6

Ingredients

1 lb. dried red beans (kidney)

1 lb. smoked sausage, sliced

8 cups of water

1 large onion, chopped

1 clove garlic, minced

3 ribs of celery, chopped (including the leafy tops)

1/2 green bell pepper, chopped

1 large bay leaf
Mrs. Dash Extra Spicy and black pepper, to taste (low sodium version)
    or kosher salt, black pepper, red pepper flakes, and Cajun seasoning, to taste

2 Tbsp. parsley, chopped (I like more)
White or brown rice, prepared for serving

Directions

Rinse and sort beans. Cover with 8 cups of water and bring to a boil. Boil for 2 minutes, remove from heat and let stand, covered for 1 hour. Drain beans.

Add 8 cups hot water and return pot to heat. Add sausage, onion, garlic, celery and bell pepper, bring to a boil. Reduce to simmer; add bay leaf, Mrs. Dash Extra Spicy and black pepper (or other seasonings except salt). Simmer uncovered for two hours. Do not add salt (if using) until beans are soft. When beans are soft, add salt (if using) and taste for seasoning. Add seasonings to taste. Beans are done when creamy and not soupy. Stir in parsley just before serving. Serve over white or brown rice prepared as directed on the package.

After one hour

After two hours

Linking to:
Ms. enPlace: See Ya in the Gumbo
Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday

Better Butter Beans

Sunday we (the family) all ganged up and prepared a half bushel of Butter Beans with Shrimp. There is no doubt in my mind that fresh or frozen butter beans are the way to go. It was so much easier and faster than dry beans. I will not go down that dry road again. These butter beans were fresh from Ed Lester Farms. They sell them hulled and in bags. We bought a half bushel and it made a huge pot of butter beans. They were the small green ones, Mom's favorite. This pot really looked like Maw Maw's (Dad's Mom) Shrimp and Butter Beans. I think I may need to go back and get some to put in the freezer for this winter. This pot we made salt free. I have been experimenting and I have found that Mrs. Dash Extra Spicy is a great salt free alternative for Cajun recipes. Of course the salt eaters added salt at the table. But I tried it without, it was delicious! The shrimp adds some salt to the beans, they were actually salty tasting next to the butter beans and rice. This pot of butter beans were better in so many ways. Better for you. Fresh beans are better than dry beans. And finally they looked better, just like Maw Maw's.

Butter Beans and Shrimp

Serves 10 to 12

Ingredients

1 cup Flour

1 cup vegetable oil

1 onion, chopped

1/2 large green bell pepper, chopped

3 ribs of celery, chopped

1/2 bushel fresh or frozen butter beans

2 lb shrimp, peeled and deveined

Mrs. Dash Extra Spicy and seasoned pepper, to taste 
    or salt, black pepper, red pepper flakes, and Cajun seasoning, to taste

1 bunch green onions, sliced 
1/2 bunch of parsley, chopped
Cooked white rice 

Directions

Heat flour and oil on medium heat, stirring constantly until the color of a brown paper bag.

           

Add bell pepper, celery, and onion cook until softened. About 30 minutes covered stirring often. Add beans and enough warm water to cover. Bring to a boil and lower to a simmer. Cook stirring often scraping the bottom of the pot to prevent sticking. Cook until beans are tender and creamy inside but still whole. Season with your seasonings or choice from above. Add shrimp and cook until pink. If necessary add more warm water until desired consistency. Taste for seasoning, adjust if necessary. Add green onions and parsley just before serving. Serve over rice.

Linking to:
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist

Pinto Beans

Pinto beans are magic color changing beans too! These speckled red and white beans lose their spots as they cook. It was not as dramatic as the blue lake snap beans, but interesting to watch none the less. So go to Ed Lester Farms for your magic beans. I am laughing about this because I consider myself a foodie and would have thought I knew or remembered this about pinto beans. I didn't though. I have always cooked pintos from a can or dry. This was the first time I bought them fresh. Mom, dear sister and I sat around the table shelling pintos. I used a recipe I made before but since I was sharing it with family I cooked them without salt. Personally this is one of those recipes I do miss the salt. But I thought a squeeze of lime when serving did the trick. That is something I have learned about no salt cooking. Citrus juice and vinegar can add the brightness no salt recipes are missing. This recipe was original for 2 lbs. of dry pinto beans. It used double of all other ingredients and made a huge pot of beans. A very delicious recipe from a First Place cookbook. I love adding the fresh ingredients of bell pepper, tomatoes, onion and cilantro at the end. They really add Mexican flare to these beans. If you want to use dry beans use one pound and follow the recipe below. You will however have to cook the beans much longer. The original recipe says about 5 hours. Trust me, it will be worth it. These beans are delicious as a soup, side or in other Mexican dishes. I made burrito bowls with rice, beans, poached chicken, salsa and cheese. My family enjoyed them with a spoon. Endless possibilities for these pinto beans. I just might make a double batch next time.

Pinto Beans

Makes about 3 quarts

Ingredients

2 lbs. fresh pinto beans, hulled and rinsed (5 lbs. in the shell)

5 quarts water

3 whole garlic cloves

1/2 large onion, coarsely chopped

1-1/2 tsp. chili powder

1 heaping Tbsp. Creole Seasoning (click here for no salt recipe)

1-1/2 tsp. Sazon (click here for no salt recipe) or Adobo 

1-1/2 tsp. salt (omit for no sodium diet)

1 bell pepper, diced

2 tomatoes, diced

1/2 large yellow onion, diced

1/2 bunch cilantro, rinsed and tied into a bundle

1 lime, cut into wedges (optional)

Directions

Mix first 8 ingredients in a large (I used a 10 qt.) pot, boil gently 1-1/2 hours. Taste for seasoning and adjust if necessary. Add bell pepper, tomatoes, remaining onion, and cilantro. Cook 1 more hour at low rolling boil or until beans are tender. Discard cilantro bundle and garlic cloves before serving. Serve with a squirt of lime (optional).

Linking to:
Ms. enPlace: See You in the Gumbo
Jam Hands: Recipe Sharing Monday
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Buns In My Oven: What's Cookin' Wednesday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends