Lunch Lady Cookbook Introduction and Recipe I
Michael Maxwell here to introduce the newest category on Your Own Backyard. I am proud to present to you the first recipe in The Lunch Lady Cookbook. I am your host, The Lunch Laddy.
Those of you who know me have heard me say that all good recipes should be built upon a solid foundation of bacon. While although I may have said that, I am no longer married to that rule, since all rules are made to be broken. However, suffice it to say, you may build any recipe you choose upon a solid foundation of bacon, but cheese or beer could be substituted just as easily. I feel it is incumbent on me to issue an advisory that not all of these recipes are for the faint of heart. In fact, many of them may need to be modified relative to your personal tastes or medical conditions, such as having only one artery left to clog. So please, adapt accordingly, drive safely and don’t go swimming for at least an hour after eating. (I think that is one of those old adages in the same category as catching pneumonia from getting your feet wet)
Also, although I am as carnivorous as Tyrannosaurus Rex, many of the recipes are vegetarian – as is the case with my first one – and if you choose not to top with cheese it is (GASP!) Vegan! and so, without further adieu, I give you ~
Lunch Lady Rock Stream Red Beans and Rice
1 Cup Brown Rice
2 Cups Water
1 16 oz Can Red Kidney Beans (no salt added)
2 Cups Chopped Red, Yellow and Orange peppers
1 Cup Finely Copped Red Spanish Onion
3 Green Onions
2-3 Cloves Garlic
2 Tablespoons Extra Virgin Olive Oil
Freshly Ground Garlic Powder
Freshly Ground Black Pepper
Freshly Ground Sea Salt
Red Pepper Flakes
Half Cup Shredded Cheddar
Black Bean and Corn Salsa
Combine rice and water, bring to boil, and simmer until done.
Lightly saute chopped veggies in olive oil. Add garlic last so it does not overcook.
Drain red beans. Combine rice, veggies and beans in 2 Qt Casserole.
Add seasonings to taste. Don’t go hog wild, but it’s gotta have some hair and teeth.
Cover with shredded cheddar. Bake at 350 in Covered Casserole for 45 minutes.
Serve with tortillas and top with healthy dollop of sour cream and salsa.
Suggested beer pairing ~ Great Lakes Brewery Edmund Fitzgerald Porter
(Because that’s what’s currently in my fridge)
Suggested Musical accompaniment ~ Live Musicians if you can afford them
otherwise ~ Acoustic En Vivo ~ Los Lobos ~ while cooking
~ Buena Vista Social Club ~ while eating
Eat hearty Maties!