J:

I was so close to being caught up and now here I am, two
Sunday Dinner's behind.

Two weeks ago, I tried Red Beans and Rice for the first time
with no meat. Usually, I cut up a pound of 97% fat free ham,
and I used smoked-ham-hock broth for the liquid. This time I
used pressure cooked vegetable broth and chipotles adobados
for the smoky flavor.

The Cajun chef I saw on TV, by the way, was Emeril Lagasse.
He was the one that that used the term "trinity" in reference
to onions, bell peppers, and celery. I started with six bell
peppers, I think. I diced them up and made a pile. Then I
made a pile of chopped onions the same size (probably 2 1/2
onions). I think I used a whole head or bunch or thing of
celery, but I ended up with a third pile the same size as the
other two. I sauted them all in a big kettle in some olive
oil. Then I added two pounds of pre-soaked red beans and a
quarter cup of "cajun" seasoning (from Price Club). I have a
recipe for the same stuff from scratch, but I'm trying to use
up the Price Club stuff and it's all the same stuff anyway.

Then I opened one of my cans of chipotles adobados from
Mexico. I pureed it all, and considered adding the whole 220
grams to the pot, but at the last minute decided I'd start
with half the can. I covered all of it with the stock and
added a tablespoon of salt. Then I let the whole thing simmer
for a few hours. I didn't use the pressure cooker because I
wanted to watch the liquid level. I added a little bit at a
time as it boiled off. It shouldn't be too runny and I didn't
want to have to mash the beans to thicken it up. After about
four hours, the beans started to split and the whole thing was
pretty creamy. I served it over white rice, for which I won't
give you the recipe.

Well, it's a darn good thing I only used half the can of
chipotles. It was flaming, but delicious. Next time I'll use
less, but it really tasted almost like the meat version.
Really.

Hear from Pop? I got him a Juno account and he seemed to like
it.

Oh, I almost forgot. I also made collard greens. For those I
just chopped and steamed them, added a little margerine, a
little salt, and enough fat free sour cream to make them a
little creamy. I let that simmer for 15-20 minutes. I liked
it, but I guess you have to have a taste for collard greens.
I couldn't find a recipe so I made that one up. I'm sure
there is an official southern version, but it's probably too
much of a peasant food to be written in a cookbook.

Bruce