Cucumber Yogurt Dressing or Raita

A quick word about store bought yogurt:  Many commercial yogurts add thickeners and additives.  This is especially important to know if you are low-carb, gluten free, or just sensitive to certain foods.  You have to read the ingredients.  Currently my (and my child's) favorite yogurt is Seven Stars Farm.  It has a better good-bacterial count, and no additives.  Once you've bought good yogurt, you can make your own rather easily.

1 medium cucumber, peeled, seeded, and diced finely
1 Tablespoon of finely mined onion
1 teaspoon salt

1 cup of plain yogurt (not fat free)
dash of cayenne pepper (optional)

Combine the diced cucumber, onion, and salt and let sit for 15 minutes stirring occasionally.  Hand squeeze the liquid from the diced vegetables.  Reserve the salty cucumber water for use in cooking, I like to use it in with my lentils if I'm making raita to go with my curried lentils.  Add vegetables to yogurt, and stir to incorporate.  Add cayenne pepper and it's ready to serve, or cover and refrigerate for later use.  This is a good addition to spicy dishes, it helps cool them down.  But it also makes a pretty good stand alone dip for toasted pita.

Cajun Red Beans

I make this at least once a month, it's a shame it's been off the "published" list for awhile.

This is one of my favorite recipes. For years I tried to discover the secret spices of Cajun cuisine and finally was enlightened to Thyme and White Pepper. I know you will enjoy this recipe.

Cajun Spice Mix:

4 teaspoons of sea salt
3 teaspoons of paprika
4 teaspoons of garlic powder, not garlic salt
1 teaspoon of black peppercorns
2 teaspoons of ground white pepper
1 teaspoon of ground cayenne pepper
2 teaspoons of dried thyme
1 teaspoon of dried basil
1 teaspoon of dried oregano

Combine all ingredients in a grinder and grind to a fine powder. There may be more than you will use in the recipe.

Ingredients:

2 Tablespoons Butter
1 large onion, diced
4 to 6 ribs of celery, chopped
1 large green bell pepper, diced
1 pound of MSG free, lean ground pork sausage
3 Tablespoons of Cajun spice mix
2 Tablespoons of garlic, minced or pressed
1/2 pound of Small Red Beans, rinsed and soaked
4 cups of Chicken Stock, homemade is preferable, otherwise MSG and yeast free
6 Bay Leaves (optional)

In a large Dutch oven or stock pot, over medium-high heat, sauté onion, celery, bell pepper a few minutes for each ingredient added in that order.  Add sausage, stir until sausage is browned. Add Cajun spice mix and garlic and sauté another minute. Add the small red beans and stir until coated. Slowly pour in the chicken broth. Add the bay leaves and bring to a boil. Gently simmer with lid cocked for 1-2 hours, or until beans are cooked, stirring occasionally.

If sausage is not lean, brown it first and drain the fat.  Set aside, and add in after the vegetables.

Secret to great beans:  add 1/2 teaspoon salt to the soak water.

At this point you could add in 1-2 Tablespoons of red wine vinegar and 1-2 Tablespoons tomato paste, it's all about what you like.

Serve on cooked rice or corn bread, and top with chopped green onions. If it’s too spicy for you top with sour cream or cheddar cheese. Not spicy enough? Try Tabasco brand or Louisiana brand hot sauce or jalapeno rings.  Or top it with everything and eat it with Tortilla chips, nacho style.

Texas Caviar

This recipe is similar to my every day Bean Salad recipe, but with only Black-eyed peas and red wine vinegar instead of unpasteurized apple cider vinegar.  And you eat it with chips.

3 cups black-eyed peas, cooked, drained
1/2 cup red onion, finely chopped
1/4 cup roughly chopped fresh cilantro
1/2 cup red wine vinegar 

1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 cup of finely diced tomatoes fresh or canned (if canned, drained and squeezed of juice)
1 yellow bell pepper, seeded and finely diced

2 jalapenos, seeded and finely chopped
Dash hot sauce, such as Tabasco 

Sea salt and freshly ground black pepper

Tortilla chips, for serving

Combine all ingredients except Olive oil and Cilantro.  Cover and refrigerate for up to 24 hours to let the flavors mingle.  1 hour before serving set out and combing oil and Cilantro.  Serve with chips.