116 3rd St SE
Cedar Rapids, Iowa 52401
Thanks for the recipes
Gazette Staff/SourceMedia
Jul. 14, 2009 1:50 pm
I'm trying to figure out a way to begin this column that isn't a cliche.'Life's a moving stream' or 'ever forward' or 'you can't stop change.'
Yeah, I'm failing, so it's best to be direct.
This is my last column as Food Editor. With the changes here at The Gazette, I'm now going to be behind-the-scenes by editing features stories.
I've had a great time writing about food in Eastern Iowa and meeting and hearing from many of you. But don't worry, coverage won't miss a beat.
Angie Holmes will take over writing the food column and stories for the Tuesday Accent food section. She's already been in charge of manning the Gazette food blog (http://gazettefood.wordpress.com) and the Twitter feed (@gazettefood) for a couple of weeks now.
I want to leave you with one of my favorite easy go-to recipes that I use on nights where I don't have much time to play in the kitchen: Black Beans and Rice with Italian Sausage. I'll be reaching for this recipe in the next few weeks as I learn how to do my new job.
I make this on nights when I want dinner five minutes ago.
You'll be tempted to salt this dish, resist. The Italian sausage will be enough flavor.
Black Beans and Rice with Italian Sausage
Serves 4
2 cups long-grain rice
3 1/2 cups low-sodium chicken broth (if you're out, water will work fine)
Coarse-grained salt
1/2 pound Italian sausage, removed from casing
1 large sweet onion (such as Vidalia), diced
1 14-ounce can black beans, rinsed and drained
1 cup fresh corn kernels, cut from 2 ears of husked corn (if you don't have time,
1 14-ounce can of corn will work)
Cracked black pepper
Place rice and chicken broth in an 8-cup glass measuring cup or microwave save bowl. (Rice doubles in size during cooking, so choose a container large enough to accommodate the final product.)
Microwave uncovered on high for 10 minutes. Microwave uncovered on medium-low for 15 minutes more. Or use the rice setting on your microwave if you have one.
Do not stir rice at any time during the cooking process. Season with salt and fluff with a fork.
Meanwhile, cook the sausage meat in a large non-stick skillet over medium-high heat for 3 minutes, or until some of it starts to turn golden brown.
Add onion and cook until onion has softened and sausage is cooked through, 5 to 7 minutes.
Add beans and corn, toss to combine, cook, stirring often, until heated through. Season with salt and pepper.
Divide rice among four serving plates. Portion sausage mixture over rice and serve.
From "Getting Thin and Loving Food" by Kathleen Daelemans