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