Wednesday, October 31, 2012

For Election Night Gatherings:
Old-Fashioned Southern Brunswick Stew Recipe

We all collect recipes for special occasions. But who has special recipes for Election Day gatherings and Election Night parties? Old-Fashioned Southern Brunswick Stew is an old southern tradition to lure people to the polls. It's a simple stew, just layers of different meats and favorite southern vegetables like corn, okra and lima beans. And it's healthy too, great for parties but simple enough for family meals too.

Old-Fashioned Southern Brunswick Stew

“When the legend becomes fact, print the legend.”
~ The Man Who Shot Liberty Valance, the 1962 movie


The facts are apocryphal so I’m sticking with the legend about Brunswick Stew, the story that captured my fancy when I looked for healthy election-night party food a couple of years ago.

The story is that in certain times and places in the American South, political players would use a big pot of thick stew – traditionally squirrel meat with southern-style vegetables like corn, lima beans and okra – to lure people to the polls on election day. Cast your ballot, stop by for stew. Whenever the pot got low, someone would head to the woods with a shotgun for more meat for the pot.

Would the promise of a pot of stew draw you to your polling station? In a few days, it will once again be time to perform our civic duty, our personal privilege, by voting. I’ll be casting my ballot, whatever your politics, I hope you will too.

And when the polls close and the votes are tallied, I sincerely hope that no matter the outcome, people of all political persuasions will gather round pots of Brunswick Stew to become something much closer to the “United” States of America than we’ve become in recent years.

There will plenty of time, tomorrow, to stand up for our ideology and our candidate. On this night, let’s celebrate our right to vote, the privilege of fair elections, even if the process, the road to the polls, is as messy and unpredictable as a big pot of squirrel stew.

HOMEMADE CAJUN SEASONING BLEND For two tablespoons Cajun Seasoning, mix 1-1/2 teaspoons each of paprika and cumin with 1 teaspoon each garlic powder, thyme and oregano.

ALANNA’s TIPS This stew makes a lot but is eminently adaptable based on what’s on hand and who’s expected for dinner. For planning, allow 1 thigh and about 1/8 pound beef per person. Another story about Brunswick Stew is that it’s used to clean out the freezer just before the opening of hunting season. So for a recent batch, I combined chicken with venison round and smoked shanks. Very good! Chicken thighs are much cheaper than breasts plus the dark meat has so much more tender flavor. I love the convenience of boneless, skinless thighs but if they’re not available, just strip the skins off bone-in thighs. So much for shortcuts. One potful, I used a bag of frozen “gumbo” vegetable mix. Bad, bad idea.

OLD-FASHIONED SOUTHERN
BRUNSWICK STEW RECIPE

Hands-on time: 45 minutes
Time to table: 4 – 9 hours
Serves 12
  • 2 tablespoons Cajun seasoning
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • About 1-1/2 pounds chicken thighs, halved if large
  • About 1-1/2 pounds beef stew meat, cut in bite-size pieces
  • Splash water
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 1 28-ounce can diced tomatoes
  • 8 ounces frozen lima beans
  • 8 ounces frozen corn
  • 12 ounces frozen okra
  • 2 cups chicken stock

Preheat oven to 300F.

In a small bowl, combine Cajun seasoning, salt and pepper.

In a large, heavy skillet, heat 1 tablespoon oil on medium high until shimmery. Add the chicken pieces, sprinkle with half the seasoning. Cook until brown and crispy, set aside and keep warm. (BROWNING TIPS The skillet should be hot enough that the chicken sizzles when put into the pan. Leave room between the pieces, no crowding. Let the chicken cook, without moving, until brown on one side before turning to cook the other side.)

In the same skillet, cook the beef pieces the same way. Set aside and keep warm.

Add a splash to deglaze the pan, then add the onion, celery, green pepper and cook, stirring often, until beginning to turn a beautiful gold color. Add garlic and cook one more minute. Set aside.

In a large wide oven-safe braising pan, build the “layers”:

  • Half the onion-celery-pepper mix
  • Cooked chicken thighs
  • Half the tomato
  • Half the frozen vegetables
  • Remaining onion-pepper mix
  • Cooked beef
  • Remaining vegetables

Add the chicken stock, cover and cook in the oven for at least three hours and up to six hours until the meat is fall-off-the-bone tender. Serve tableside with rice or grits and good humor.

NUTRITION INFORMATION Per Serving: 249 Calories; 7g Tot Fat; 3g Sat Fat; 68mg Cholesterol; 640mg Sodium; 17g Carb; 4g Fiber; 5g Sugar; 27g Protein. WEIGHT WATCHERS POINTS WW Old Points 5, WW PointsPlus 6 This recipe has been 'Alanna-sized'.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

This Week, Years Past 2002 - 2011

Chocolate Chili (<< personal favorite) Baked Apples Trio of Sandwich & Cracker Spreads (Cranberry Orange Spread, Almond Cilantro Spread & Sun-Dried Tomato Spread) Thick Chops with Sauerkraut White Chicken Chili Lamb with Lemon & Oregano Fall Stew Baked in a Whole Pumpkin Healthy Trail Mix Homemade Sazón Champion Chicken

This Week, Elsewhere

Lamb Burgers from Nico
~ more St. Louis Restaurant Recipes ~
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A Veggie Venture


More Fall & Winter Stew Recipes

(hover for a description, click a photo for a recipe)
Winter Stew Chicken Cider Stew Fall Stew Baked in a Whole Pumpkin

More Recipes from the American South

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Gumbo Slow Cooker Sweet Potato Grits (or Pumpkin Grits or Butternut Squash Grits) Southern Belle Lemon Layer Cake
~ more southern recipes ~

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(helping home cooks save money on groceries)





© Copyright 2012 Kitchen Parade



Thursday, October 18, 2012

Brown Rice & Quinoa Rice Pudding Recipe

A healthy rice pudding made with a mix of quinoa and brown rice, cooked on the stove or baked in the oven. The combination of quinoa and brown rice moves familiar rice pudding into intriguing new territory, still very much comfort food but with an appealing nuttiness and tender (not mushy) texture.

Brown Rice & Quinoa Rice Pudding, healthy way to make rice pudding, cooked on stovetop or baked in oven.

If rice is the world’s most-consumed food, no surprise that rice pudding comes in country-by-country variations, something only a cookbook fanatic (who, me?) might notice. Around the world, rice pudding is the obvious answer to the question, What can we do with all this leftover rice?

Leftover rice stacks up and sits around at my house, thanks to an affinity for Oven-Baked Brown Rice, my adaptation of Cook’s Illustrated’s Fool-Proof Oven-Baked Brown Rice. I mix brown rice with other rices and grains, often my favorite Minnesota wild rice, most recently, some red quinoa.

One morning, I started to make a porridge from leftover rice and all of a sudden, the rice took over and turned itself into rice pudding! Thanks, rice, good idea. Very good idea!

ALANNA’s TIPS Any cooked rice will work fine but the brown rice and red quinoa combination is both tasty and pretty. Just make Oven-Baked Brown Rice, using 2 parts brown rice and 1 part quinoa. Cooking rice pudding on the stovetop requires attention but the rice grains are extra plump and tender.

BROWN RICE & QUINOA RICE PUDDING

Homey dessert made healthy
Hands-on time: 5 minutes plus stirring
Time to table: 20 minutes
Makes 2 cups
  • 2 cups cooked quinoa & brown rice (see TIPS)
  • 2 cups skim milk
  • 2 tablespoons maple syrup
  • 2 tablespoons dried currants

STOVETOP RICE PUDDING (my favorite, see TIPS) Combine quinoa-brown rice and milk in a heavy saucepan. Cook slowly on medium low heat until the milk is absorbed by the quinoa and rice. Stir occasionally at first, then more often and finally, toward the end, continuously. Midway, stir in maple syrup and currants. Serve hot from the stove.

OVEN-BAKED RICE PUDDING Preheat oven to 350F. Combine all ingredients in a bowl. With a slotted spoon, lift quinoa, rice and currants to divide among ramekins, then pour liquid over top. Bake for one hour, stirring after 30 and 45 minutes.

NUTRITION INFORMATION Per Half Cup: 190 Calories; 1g Tot Fat; 0g Sat Fat; 2mg Cholesterol; 67mg Sodium; 38g Carb; 2g Fiber; 15g Sugar; 7g Protein. WEIGHT WATCHERS WW Old Points 3 & WW PointsPlus 5.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite rice pudding recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

This Week, Years Past 2002 - 2011

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This Week, Elsewhere

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~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch

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~ more Recent Recipes ~
A Veggie Venture


More Favorite Fall Desserts

(hover for a description, click a photo for a recipe)
Baked Apples Apple Pudding Cake with Cinnamon Butter Sauce Extra-Crispy Apple Crisp

More Favorite Quinoa & Rice Recipes

(hover for a description, click a photo for a recipe)
Acorn Squash with Quinoa & Cherries Quinoa & Black Bean Salad Red Quinoa Salad Your Way
Cauliflower Risotto Pork Chops & Rice Oven Dinner Julia Child's Soubise (Onion & Rice Casserole)
~ more quinoa recipes ~
~ more rice recipes ~

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2012, 2014 Kitchen Parade