Health and Food

Jan 8 2009

Monday Red Beans

Cooking on a budget doesn’t have to mean cooking plain, boring food. In fact, there’s a Louisiana tradition that serves up big flavor and big servings without big cost.

Red beans and rice is the traditional Monday supper in New Orleans and other parts of Louisiana. After a weekend of bountiful eating, Monday was a day to cut back on the spending and eat on a budget. A while back, Monday was also wash day, and the beans could simmer all day on the back burner of the stove without a whole lot of attention. When the laundry was done, so were the beans.

Oct 2 2008

4 unpeeled petite red potatoes
1/2 pound turkey smoked sausage, cut into 4 pieces on the diagonal
1 small red onion, cut into wedges
1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage
1 tablespoon caraway seeds (optional)

Cut potatoes in half. Place potatoes and enough water to cover in large skillet. Cover; bring to boil. Reduce heat; simmer, uncovered, 8 to 10 minutes or until tender.

 Drain and reserve potatoes.

Sep 25 2008

Game days, parties and last minute get-togethers call for super snacks that are easy to make and delicious to share.

A simple solution is to keep several recipes that call for on-hand ingredients within reach, so you can go from pantry to party in a snap. 

Sep 18 2008

In this takeoff on a Cobb salad, classic Italian flavors make this salad company-ready.

 2 heads romaine lettuce, torn

Sep 4 2008

INGREDIENTS
Bean Mixture
1 can (19 oz) Progresso cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 egg
1 cup Progresso panko bread crumbs
Shrimp Mixture
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 to 1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil

DIRECTIONS

Across Black America

Here’s a look at African American people and issues making headlines throughout the country.

California
San Diego college students and volunteers will carry out their sixth home restoration project on Wednesday, July 10 through Sunday, July 14. as part of the “Healing our Heroes’ Homes” (H3) program created by the nonprofit Embrace. The five-day effort will take place at the home of medically retired Marine Corps Capt. Sarah Bettencourt. Bettencourt served with many different units across the country during the Global War on Terrorism and developed a rare neurological disorder in 2008. With a focus to restore the homes of disabled veteran homeowners, H3 falls in line with Embrace’s mission to mobilize college-student volunteers and community members to serve less fortunate members of civilian and veteran communities. The project for the Bettencourts’ home includes kitchen and bathroom remodeling, building ADA-compliant disability ramps, widening their driveway to ADA standards, widening doorways and landscaping.
 
District of Columbia
The 2013 Smithsonian Folklife Festival will showcase its five-year community research project on African American identity with the program “The Will to Adorn: African American Diversity, Style, and Identity.” This multicity collaboration examines the history and culture of the aesthetics of African Americans. The festival will be held June 26-30 and July 3-7, outdoors on the National Mall between Seventh and 14th streets. “Whether we realize it or not, we are all dress artists. The way we compose our look is a creative expression of our ideas about who we are and who we aspire to be,” said Diana N’Diaye, program curator. “This program explores the diversity of African American traditions of style, but also teaches young people the importance of documenting their own culture and saving that information for themselves and future generations.”