Wednesday, January 17, 2018

Red Bean Chili - Cooking With Angie



Since its right in the middle of winter I found there is nothing better than a huge pot of home made chili to warm up the body. Especially on the days we are stuck at home due to snow or ice.

Chili is simple to make on the stove top or in a crock pot and you can make it vegetarian or with beef or venison. But the longer you cook it the better the flavor.

Today I made mine with venison since I have ground venison in the deep freezer but if you do not eat venison use ground beef.

What you`ll Need :

1 - pound of dry red beans (large red kidney beans)

1 - pound of ground Venison or ground Beef

1 - large onion chopped

1/2 - large green sweet bell pepper chopped

8 ounces of mushrooms - fresh or canned - sliced

1 - Pint of canned tomatoes ( home canned or store bought)

1- 8 ounce of tomato sauce

The Spice :

1/2 teaspoon garlic powder

2 tablespoons of Chili powder

1/2 teaspoon cumin

1 teaspoon salt

Cayenne pepper to taste

Now Lets get started : 

First and the most important thing to do is soak your beans over night in water not just for a shorter cooking time but it seems they will not be so hard on the digestive system (gas). . The next day they should be drained and rinsed before putting them into a large cooking pot with a lid.

Put the pre-soaked beans in the large cooking vessel and add enough water to cover the red beans, add 1/2 teaspoon of salt. Bring to a boil, turn down the heat to medium low and cover with the lid, cook for one hour, stirring a couple times to make sure the beans do not stick to the bottom.

Next add the raw venison, yes raw because venison has little to no fat, you can use raw ground beef just make sure its very lean, if its not lean cook first and drain off the fat.

Bring to a boil once again, turn the heat down to medium low and allow to cook another hour, stirring mid way.



In the meantime chop the sweet green bell pepper and the onion, if you are using fresh mushrooms slice those as well, if not drain the liquid from the canned mushrooms. Set aside.

Now that the venison has cooked lets add all the vegetables and the spices.

Stir to mix well, bring to a boil , reduce heat to medium low and cover with the lid. Cook  for another hour.

Although it seems like this is a lot of work its not, each addition is an hour apart so you don`t have to stand over it all day. Just give it a stir as you walk by. The good part is you will have left over for the next day, or a few days, Or maybe freeze the leftovers for future meals when you do not have time to cook. 

Now this is one bowl of love that will warm you all the way to the bone.



By Andria Perry
Photos By Andria Perry


We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”





Thursday, January 11, 2018

Eggplant With Tomatoes and Parmesan Cheese - Cooking With Angie

This is my go to when I am out of time and rushing all week long, the best part is that its good for several days in the refrigerator. This dish is simple to make but very filling, I will even have a small bowl for breakfast if its in the fridge ready for me.

A plus is just leave off the cheese and its vegan and vegan never tasted better!

What you`ll need to make eggplant with tomatoes and Parmesan cheese :

1- small eggplant - Peeled and cubed

1/2 -  large green bell pepper - chopped

1/2 - large onion - slices thin

1 - Can of diced tomatoes

1 teaspoon salt

1- teaspoon garlic powder

2 tablespoons of dried parsley

Parmesan cheese

Fresh Basil leaves - Chopped

Olive oil

How To Cook :



In a large skillet heat enough olive oil to cover the bottom of skillet. Cook the green bell peppers half way, add the onions and continue cooking till the onions are almost clear. 



Add the eggplant and cook for 2 minutes. 



Add the tomatoes, garlic, salt and parsley, mix together.



Cover and simmer on low for 20 minutes.

When serving add the fresh basil and sprinkle the Parmesan cheese over the top! 

Enjoy.



Note : the reason I use small eggplants is because of the seed, they tend to be smaller.

By Andria Perry
Photos by Andria Perry



Friday, January 5, 2018

Getting Back To Creative - Cooking With Angie



Now that I am settling into 2018 and things are getting back to the daily normal, if there is a such as normal, I will be getting back to being creative in the kitchen.

One of the resolutions I made this year is to use up what I have stockpiled. I have two deep freezers filled with meat, vegetables and fruits. I have a pantry filled with dry good. I have a spare bedroom filled with home canned goods that range from jellies and jams to meat.

To read more about the resolutions click here : New Year 2018 


Although this is just the fifth of the month I have been doing very good at using the home canned stock. 

On the first we had the home canned Kale and left over ham from Christmas  and venison from the deep freezer as part of the new years feast.

To read more about the Feast click here : Southern tradition 


On the second we had Tacos. The meat was also from the home canned stock as well as the salsa, the taco shells were also already in the pantry.



On the third I was tied so we just had chicken salad for dinner, The chicken was from the home canned foods and so was the mayo, I had several jars in the pantry, even the sweet pickles were part of the stock. I made myself one sandwich with shredded lettuce, Tony finished off the rest.



The Forth of January we ate just about all the meals from the stockpile. we had soup and chili for lunch and for dinner we had Chili dogs with fries. Last year I stocked up on weinners, I am sure I had twenty packs, even cooking them off and on all year I still have a few packs left for that quick, fast food at home meal.

Now for the fifth, today. I have no plans to eat at home. I am headed out for the day to work so I will eat out, Chinese is what I am choosing. 

I will sit down and plan out meals, find ways to cook and not get bored with food. 

How about you, do you have any plans for cooking in the new year?

By Andria Perry
Photos By Andria Perry





We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”

Saturday, December 30, 2017

Southern Style New Year Day Feast


There are some traditions that are worth carrying on from year to year, some may even call the traditions superstitions, which ever you chose to call it, the food is still wonderful.

I am old school, deep south cook. I know all the very delicious bad for me dishes and I know all the new wave be healthy dishes. January 1st. is a day to lick your greasy fingers with the old school cook in me.

The Menu :

Collards

Black eyed pea patties

Venison meatloaf

Iron skillet baked cornbread

New York style cheesecake


I will have to say that I already had everything in the stockpile. The collards I grew in my own garden and I had put it away in the deep freezer. The black eyed peas came from the dry goods stock from my pantry and the Venison is the deer Tony bagged and that is in the deep freezer. 



I am sure that everyone knows to just boil the collards till done, add salt and sweetener to taste. Optional : toss in a couple pieces of ham during the last 15 minutes of cooking.

As for the meatloaf venison, you just prepare it as you would any ground meat you use for a meatloaf.

I make the New York style cheesecake using the  recipe that is on the cream cheese package.

To the once a year new year day feast - Black eyed pea patties! I never make these but on new year day.



What you`ll need to make black eyed pea patties :

1 - can or 2 cups of cooked black eyed peas

2 - tablespoons of flour

1- egg

1 cup finely chopped onion

1 cup diced ham (optional)

1/2 teaspoon garlic powder

A dash of red pepper and salt

Oil

Pour the peas in a large bowl, slightly mash them. 


Add the flour and the egg, mix well.

Add the salt, red pepper and garlic powder, mix.

Add the onions, mix well. Optional : add diced ham.


Over medium high heat add a little oil, just enough to barely cover the bottom, add heaping spoonfuls. 

Fry till the edges are browning before flipping to the other side to brown. 



Remove from skillet into paper towels.

Now that is how to do a Southern style new year day feast!


By Andria Perry
Photo By Andria Perry









We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”

Tuesday, December 12, 2017

4 Easy No Bake Sweet Treats



I know that it is just about a couple of weeks before Christmas but many of us bakers have to prepare because that is what we give, the labor of out love as gifts. For the most part you can make kids happy with candy or cookies anytime and that elderly person that has everything always enjoys sweet treats as gifts.

I really love a fast and easy way to make sweets without turning on the oven and pulling out the flour so I am going to share a few recipes I have learned along the way from many different cooks that has been in my life at one time or another.

#1 - Black and Whites


 You`ll need :

Saltine crackers
White chocolate - bark or morsels
Milk chocolate or semi sweet- bark or morsels 
Peanut Butter
Wax paper

Take two crackers and put a thin coat of peanut butter inside. Make up as many as you want. 

Melt Milk chocolate in microwave, stirring each minute till melted. 

Dip one side into the chocolate and lay on wax paper to cool.

Melt white chocolate in microwave, stirring each minute till melted.

Dip the other side in the white chocolate and lay on wax paper to cool.

Store in ziploc container.

#2 Chocolate covered peanuts and raisins


 You`ll need :

Raisins 
Roasted peanuts
Milk Chocolate or semi sweet - morsels or bark
wax paper

Line two baking dishes with wax paper. On one pour raisins and smooth them out to make a single later, do the same with the peanuts in a separate dish.

Melt Chocolate in microwave, stirring each minute till melted.

Pour over raisins and peanuts. 

Let cool completely. 

Break into pieces and store in a ziploc container.

#3 Butterscotch drops

 You`ll need :

Butterscotch morsels
1/2 cup of peanut butter
1 cup roasted peanuts, chopped

Line a cookie sheet with wax paper.

Melt butterscotch morsels in the microwave, stirring after a minute. repeat till melted.

Add peanut butter and peanuts. Mix thoroughly . 

Drop from spoon to make little round mounds.

Chill for one hour. Store in a ziplic container.


There ya go! a few of my quick fix crowd pleasing sweet treats. 

By Andria Perry
Photo By Andria Perry






We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”

Saturday, December 2, 2017

5 Ingredient No cook cheese pie - Cooking With Angie




I don`t recall the year but I know who was the first that I made this no cook cheese pie for the very first time, that would be my father who had diabetes. Its low on the sugar side so its perfect for that diabetic with a sweet tooth, well and for anyone else for that matter.

With just 5 ingredients and no cooking whatsoever this is also perfect for the children to make with or without supervision.


You Will Need : 


1 block of cream cheese

1/2 cup sweetener

1 tablespoon of vanilla flavor

1 tub of cool whip

Graham crackers 

Lay the cream cheese out on the counter to get soft, about 2 hours.

In a bowl put the block of cream cheese and whip it with a spoon till smooth.



Add vanilla and sweetener, mix well.

Add half of the cool whip and mix till blended, add the rest and hand beat till creamy.

In a pie plate or any serving dish, lay graham crackers on the bottom.

Top with the cream cheese mixture and add a few crackers for decoration.

Your are done!



If you are not fond of Vanilla replace it with lemon extract or orange extract. Add a little lemon or orange zest on tip.

Nut lover? add a handful of toasted pecan over the top.

Coconut lover? Toast a nice handful and add it to the cream cheese mixture, top with cherries.

Key lime! Use a couple spoonfuls of lime juice instead of extract, zest the top with lime.

Not worried about sugar?
How about pineapple? Drain a small can of pineapple tidbits, in a skillet add a couple spoons of brown sugar and cook till thick, drizzle over the top of the cheese pie, leaving chunks of pineapple. 

The topping are endless, just use your imagination and make this no cook cheese pie the way you want to eat it, plain or decked out!

By Andria Perry
Photo By Andria Perry






We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”

Red Bean Chili - Cooking With Angie

Since its right in the middle of winter I found there is nothing better than a huge pot of home made chili to warm up the body. Espec...