Veggie Stock Finale

Oh my!  I almost forgot to post about using the last of my veggie stock!  Now I have to try and remember what happened. 

I remember it tasted great.  I took all the leftovers to work for lunches.  I also remember that choosing the second dish for my stock wasn’t too difficult.  I had a wee bit of stock left and as I flipped through recipes not many doors were opening for me.  But, I love coconut milk and cashews, especially together, so this was my choice.

If I make it again though I’ll add a few chili peppers, heat would be better.

Red Beans with Coconut and Cashews

Olive oil
2 onions, coarsely chopped
2 carrots sliced thick
3 cloves crushed garlic
1 colored bell pepper, coarsely chopped
2 bay leaves
1 tbsp paprika
4 tbsp tomato paste
14 oz can coconut milk
1 small can diced tomatoes
1/2 cup of (precious) veggie stock
1 large can of kidney beans, rinsed
Red pepper flakes to taste
1/2 cup roasted unsalted cashews 
1 large handful of fresh parsley, chopped
cooked white rice

Saute the onions and carrots until tender and then add the crushed garlic, bell pepper and lightly brown.  Then add the spices, tomatoes, coconut milk and stock and season with salt and pepper.  Bring to a boil and turn down the heat and simmer slowly for about 45 minutes.  Before serving stir in the chopped parsley and toasted cashews and then serve over rice.  I’d suggest using as many chili flakes as you can handle!

*Recipe adapted from 30 minute vegetarian by Joanna Farrow

More From the Photo Gallery

This was another photo that I had gathering dust in my photo gallery. 

These fancy bites are my twist on sticky rice.   Last year I was cooking for a Chinese themed dinner party and I devised these so I could serve sticky rice with all the flavor and half the mess.  They aren’t wrapped in lotus leaves, so I added the leaves to the water in the bottom of the steamer before steaming the rice.  It worked perfectly the rice was infused with the earthy aroma of lotus leaves.

In the bottom of a jelly roll pan lined with parchment I pressed a thin layer of sticky rice, then a layer of sweet pork filling and then another thin layer of sticky rice.  I tossed white and black sesame seeds over the rice and then pressed lightly to adhere them to the rice.  I cooled these slightly and then cut them using a biscuit cutter.  To rewarm cover with a moist towel and place in a warm oven, for several minutes.

Messy Shrimp

This super easy dish accompanied a salad and grilled bison tenderloin for dinner a few weeks ago.  I had a giant bag of shrimp in the fridge that I couldn’t put off using and 1/2 a jar of Classico Sundried Tomato Pesto that I also needed to use up.

Browsing the epicurious website I found this recipe and adapted it to the ingredients I had on hand.  I used the wine, butter and basil from the recipe and added a few big spoonfuls of the pesto.  It  turned out to be a big hit and I would certainly make it again.  Next time though I will make a lot more sauce and serve it with fresh French bread for dipping.  Serve with napkins!

A Big Pot of Jambalaya

I don’t have a lot to say about Jambalaya.  I don’t like making, smelling or eating it.  Are you wondering why I make it?  If you must know, I make it to be a good wife.  I cook dinner straight after tidying up and then I rush to refresh myself.  Ha-ha!  Apparently the cleaning up part will even lift my spirits!  Perfect.  🙂  I can’t tell you the last time dusting or vacuuming has lifted my spirits – maybe I’m not doing it right.   

I actually do make jambalaya because Jason likes it and because it’s one of the few ways he eats his veggies.  So while it’s not on my list of favorites, I soldier on.  I make it sound bad, but I’d have to score it an 8 or 9 in comparison to others I’ve tried.  Deconstructed it doesn’t seem bad at all – peppers, tomatoes, shrimp, sausage and chicken.  What’s not to like?  Maybe I just can’t hack so many protein sources in one dish.  Like shrimp on pepperoni pizza – gross.


1 chicken breast cut into bite sized pieces
1/2 lb shrimp
1 large smoked sausage link cut into bite sized pieces
1 1/2 cup of raw rice
1/2 cup diced celery
1 small green pepper, diced
1 small red pepper, diced
1 jalapeño pepper, diced
1 large can tomatoes
1/4 cup tomato paste
1 bay leaf
1/2 tsp oregano
1/8 tsp thyme
1/8 tsp ground cloves
2 cloves garlic
1/2 cup dry white wine
4 tbsp fresh parsley chopped
1 1/2 cups chicken stock

Fry chicken and sausage in olive oil until browned and then add shrimp, cook for a couple of minutes and then remove from heat and reserve.   Saute onion in olive oil and cook for of a couple of minutes before adding the garlic, peppers and celery.  Once lightly browned add the browned meat, tomatoes, tomato paste and seasonings.  Mix in the rice and stock and simmer until rice is almost cooked.  Just before serving stir in the white wine and parsley.