Greetings Its Tuesday!!!! Need a quick and easy recipe….Check this one out:

Ingredients

1 1/2 cups Wehani or long-grain brown rice (see Note) Wehani (Lundberg)

3 cups reduced-sodium chicken broth

1 tablespoon peanut oil or canola oil

10 ounces cooked chicken andouille or other spicy chicken sausage, cut into 1/2-inch pieces

1 1/2 cups chopped yellow onion

1 1/4 cups chopped celery

1 cup chopped green bell pepper

1 cup chopped red bell pepper

2 cloves garlic, minced

2 teaspoons chopped fresh thyme leaves

1/4-1/2 teaspoon cayenne pepper

1/4 teaspoon salt

Directions:

1. Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 50 minutes (see Test Kitchen Note). Remove from the heat and let stand, covered, for 10 minutes.

2. While the rice is standing, heat oil in a large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown, about 5 minutes. Add onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into the rice and serve.

Note: Developed by Lundberg Family Farms, Wehani is russet-colored, long-grain rice with a pronounced nutty flavor. Unlike other long-grain rice, the grain splits while cooking. Use for pilafs, casseroles or rice salad. Use Bhutanese Red Rice as a substitute; adjust cooking time accordingly.

Test Kitchen Note: Perfectly cooked rice is not simple. In fact, it’s something that we struggle with occasionally in the Test Kitchen. To have the most success cooking whole-grain rice, we recommend using a pan with a tight-fitting lid, cooking on your coolest (or simmer) burner and making sure the rice is simmering at the “lowest bubble.” While testing the recipes that use less than 1 cup of dry rice, we found that the cooking time varied greatly depending on what stove we used. Although whole-grain rice usually requires 50 minutes of cooking, we found smaller volumes of rice were sometimes done in as little as 30 minutes (and burned at 50 minutes). So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn’t burn.

article courtesy of KitchenDaily.com

Greetings!!! Its Monday and you need something quick to make for your family.Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time…next, it simply simmers on the stove-top until done. 

Hearty Beef Stew:

Ingredients:

1 pound beef for stew , cut into 1-inch pieces

3 tablespoon all-purpose flour

2 tablespoon olive oil

2 clove garlic , minced

1 3/4 cup Swanson® Beef Broth

Swanson® Beef Stock

2 medium onion , cut into quarters

1 bay leaf

1/2 teaspoon dried thyme leaves , crushed

1/4 teaspoon ground black pepper

2 cup whole baby carrots

2 medium potato , cut into 2-inch pieces

1/4 cup water

Directions:

Season the beef as desired. Coat with 1 tablespoon flour. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Add the garlic to the saucepot and cook and stir for 1 minute.

Stir the broth, onions, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.

Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf.

Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium. Cook and stir until the mixture boils and thickens.

Serving Suggestion: Serve with buttermilk biscuits and a mixed green salad with cherry tomatoes, sliced almonds and Ranch dressing. For dessert serve chocolate chip cookies.

Cooking Basics: True “baby” carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers’ markets. “Baby-cut” carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

article courtesy of KitchenDaily.com

Greetings..Its Friday!!! Were going Southern today with a great recipe for your family….Enjoy!!!

Chicken-Fried Turkey Cutlets with Redeye Gravy:

Ingredients:
1/4 cup all-purpose flour
3/4 teaspoon poultry seasoning or 1/4 teaspoon each dried thyme, sage and marjoram
1/8 teaspoon cayenne pepper
1 large egg
1 large egg white
1 tablespoon water
1 1/2 cups fresh whole-wheat breadcrumbs (see Tip)
4 turkey breast cutlets (1-1 1/4 pounds)
2 tablespoons canola oil, divided
1 slice bacon, chopped
3/4 cup reduced-sodium chicken broth or vegetable broth
1/2 cup brewed coffee
1/2 teaspoon sugar

Directions:
1. Preheat oven to 200°F. Place a baking sheet in the oven.

2. Combine flour, poultry seasoning (or thyme, sage and marjoram) and cayenne in a shallow bowl; reserve 1 tablespoon of the mixture in a small bowl. Whisk egg, egg white and water in another shallow bowl. Place breadcrumbs in a third shallow bowl.

3. One at a time, dredge the turkey cutlets first in the seasoned flour, shaking off the excess, then dip in the egg mixture to coat. Coat on both sides with breadcrumbs, pressing to help the crumbs stick.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add half the cutlets and cook, turning once, until golden brown on the outside and cooked through, 2 to 4 minutes per side. Remove the pan from the heat and transfer the cutlets to the baking sheet in the oven. Return the pan to medium heat and repeat with the remaining oil and cutlets.

5. Add bacon to the pan and cook, stirring, until browned and crisp, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon seasoned flour and cook, stirring, 1 minute more. Stir in broth, coffee and sugar and cook, stirring, until thickened, 2 to 4 minutes more. Serve the cutlets with the gravy.

Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs

Singer Mary J. Blige sat down with Wendy Williams today and discussed rumors about her marriage to manager, Kendu Isaacs, her drug and alcohol addictions and motherhood.

Wendy reveals that she too has suffered from addiction and asks the singer if she still struggles to stay sober.

“No, not at all. I don’t need alcohol to get me out of depression or get me out of a bad moment,” Blige says.

Blige adds that she became addicted to alcohol to replace her cocaine habit.

“My marriage is not on the rocks, but I would be a liar and my fans would hate me if I said to them ‘We’re perfect and everything is great.’

We have situations just like everyone else,” she admits.

Williams also asks Mary J. Blige if motherhood is in her future.

read full story

article courtesy of BlackAmericaWeb.com/Video Courtesy of TheWendyWilliamsShow

Greetings Its a COLD Thursday!!! and thats a great time for soup…How about some southern soup……

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Ingredients:
3 skinless, boneless chicken breast half (about 3/4 pound)
2 tablespoon olive oil
2 large onion , diced (about 2 cups)
3 large carrot , diced (about 2 cups)
2 medium parsnip , diced (about 2 cups)
1 bulb fennel or anise, trimmed and diced (about 1 cup)
4 Swanson® Chicken Broth (Regular, Natural Goodness™ or Certifed Organic)
1 can (about 15 ounces) black-eyed peas , rinsed and drained
2 tablespoon chopped fresh parsley

Directions:
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through grilling. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.

Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel and cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender.

Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.

article courtesy of KitchenDaily.com

Greetings its Wednesday!!! Brand new month…and new cooking ideas are waiting for you…Tonight how about Baked Pork Chops?

Baked Pork Chops with Garden Stuffing

Ingredients:

1 can Campbell’s® Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
1 tbsp. butter or 1 tbsp. margarine
4 cups Pepperidge Farm® Country Style Cube Stuffing
6 boneless pork chops , 3/4

Directions:

MIX 1/3 cup soup and 1/2 cup water in saucepan. Add vegetables and butter. Heat to a boil, stirring occasionally. Remove from heat. Add stuffing. Mix lightly.

SPOON stuffing mixture into greased 3-qt. baking dish. Place chops on stuffing. Mix remaining soup and remaining water. Pour over chops.

BAKE at 400°F. for 40 min. or until chops are done.

article courtesy of KitchenDaily.com

If you think Radio One founder Cathy Hughes, the first African-American woman to head a publicly traded company, had to overcome tremendous odds to seal her position in history, you’d be right. But she said that being a pregnant high school dropout was not one of them.

“I’m gonna write a book. I’ve started it. Because I’m tired of people telling my story incorrectly,” she told attendees at the Verizon Wireless Small Business Empowerment Series on Thursday night in Washington, D.C.

When Cathy found out she was pregnant while in high school, she said she didn’t drop out, as many online profiles of her indicate.

“Believe me, I walked across that stage and got my paper,” she said, acknowledging that she was pregnant with her only son, Alfred, when she did it.

She added that if she hadn’t finished, she and her baby would’ve had gotten a whupping from her mother.

read full story

article courtesy of s2smagazine.com

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In the South, King spearheaded efforts to integrate public spaces and he fought for voting rights. King, however, didn’t just fight racism in the South. He highlighted racism in the North as well. To read a traditional King bio, click here. To learn more about King’s efforts in the North read below.

Watch video of Mahalia Jackson singing at King’s funeral.

In one famous incident, King lead a fight to end housing segregation in Chicago — a mecca for blacks escaping the South. The march didn’t go well. In August 1966, King and his supporters marched in front of more than 4,000 angry white immigrants in southwest Chicago. The white mob called the 800 black marchers “cannibals,” and “savages” and stoned King.

He would later say, “I have seen demonstrations in the South, but have never seen anything so hostile and so hateful as I’ve seen here today.”

The incident showed that the South wasn’t the only bastion of racism that needed to change.

Below are King’s quotes about the fight to end racism everywhere:

“Let’s Not Fool Ourselves, we are far from the Promised Land, both north and south.”

“Never forget that everything Hitler did in Germany was legal.”

“Human progress is neither automatic nor inevitable… Every step toward the goal of justice requires sacrifice, suffering, and struggle; the tireless exertions and passionate concern of dedicated individuals.”

Watch this video of King’s “Letter From the Birmingham Jail.”

It’s been 20 years since legendary jazz artist Miles Davis passed away.  Now the music icon is being honored with his very own U.S. postal stamp.

SEE ALSO: The Simpsons Go Couture

No one played the trumpet like Davis, the kingpin of cool, who was in a league all his own.  Davis took the jazz aesthetic to dizzying heights that many have endlessly tried to imitate.  Now the trumpeter, musician, bandleader and composer who stood at the forefront of all that is jazz, from bebop to hard bop to jazz fusion, will be immortalized as part of the Forever Stamp collection.

The issuance is actually a joint venture that also honors Edith Piaf, who is a French blues singer who passed away in 1963. Piaf is best known for her song “La Vie en Rose” (“Life in Pink”), which still can be heard throughout Paris.  The Piaf stamp is being issued by the French Postal Service, Le Postal.

read full story

article courtesy of Newsone.com