This week the Saturday night menu was mostly based around ingredients I already had in the cupboard or fridge. The only things I picked up from the grocery store were a green pepper for the red & white beans and apples for dessert. Which is nice after splurging on food for the holiday party last weekend.
Red (and white) beans & rice
Corn bread muffins
Apple crisp with vanilla ice cream
The recipe I was working from for the red beans indicated that it made 6 servings. I needed enough for 9 so and I didn’t have extra kidney beans so I added a can of cannelloni beans. Thus we end up with red & white beans and rice. I also added some chipotle powder to make up for the lack of rendered sausage/bacon fat. It added a bit of smokiness.
Ted made both the apple crisp and BBQ sauce for the kielbasa. Both were very tasty.