my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Wednesday, September 14, 2016

Birda Mae's Recipe Corner:Slow Cooker Red Beans and Rice

I got this image from here
1 pound dried red kidney beans
1/2 pound andouille smoked chicken sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
7 cups water
3 cups uncooked long-grain rice
Garnish: sliced green onions


1. Stir together first 8 ingredients in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.

In stead of Creole Seasoning I used garlic and paprika to reduce the amount of sodium
I used Smoked Sausage which seemed to be my kids favorite when I used all beef it didn't quite come out the same
omitted celery to save time and aggravation of my kids not eating it
I substituted brown rice as a healthier alternative to white rice. I got the recipe from here Here

Thursday, July 14, 2016

Birds Mae's recipe corner: Good and versatile Marina Sauce

1/2 cup extra virgin oil
1 1/2 cups finely chopped yellow onions
1/2 cup coarsely grated  or finely chopped, peeled carrot
1/4 cup grated or finely chopped celery
Kosher salt
1 large clove garlic, minced
Two 28 oz cans  crushed Tomatoes
1/4 cup thinly sliced fresh basil leaves, chopped fresh flat leaf parsley or mixture
1/4 tsp hot pepper such as Sriracha
Pinch of granulated sugar, if needed
Fresh lemon juice, if needed

1.In a large,wide, heavy saucepan or large, deep sauté pan , heat the oil over medium heat.

2.Add the onions,carrot,celery and 1/2 tsp salt cook, stirring occasionally for 10-15 minutes.

3.  Add the garlic and cook for another 30 seconds or so(don't let it brown).

4. Add the tomatoes and herbs and bring the tomatoes to a simmer. Reduce the heat to maintain a low simmer and cook uncovered. Stir occasionally and cook for 30-40 minutes.
5. Add the hot pepper sauce you can taste it and make adjustments with sugar, salt and lemon juice (if needed).


1.I substituted sliced mushrooms and mined garlic for the veggies to speed things up.

2.I didn't use the salt, lemon or Sriracha which is where I went wrong it definitely needed the salt.But I liked the sauce in general and for the kids I used shredded cheese to make up for the lack of salt which they like. This is definitely a good sauce to start off with. Honey Martha knows her sauces! Besides the cream and butter sauces there are Sabayon,custard and Carmel sauces to name a few. Safe to say you will see more from this book.

Saturday, June 25, 2016

Birda Mae's Recipe Corner: Potato-Spinach Casserole


  • 1 onion, chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon
  • Pinch of Cayenne
  • 2 large Yukon Gold potatoes peeled and thinly sliced
  • 1 10 oz. Package spinach, thawed and squeezed dry
  • 1/4 cup shredded reduced fat  Monterey Jack
  • 2/3 cup reduced sodium vegetable broth
  1. Preheat oven to 375o F. Spray 8-inch square baking dish with nonstick spray.
  2. Spray large nonstick skillet with nonstick spray over medium heat . Add onion and garlic; cook,stirring, until onion is softened,
  3. About 5 minutes . Add jalepeno,salt ,black pepper, and cayenne; cook stirring constantly, until fragrant , about 30 seconds.
  4. Spread half of potatoes in prepared baking dish.Top with half of onion mixture, the Monterey Jack. Cover with remaining potatoes and onion mixture.  With wide spatula ,gently press down; pour broth over top.
Cover baking dish with foil and bake 1 hour. Uncover and bake until casserole is lightly browned  and potatoes are tender , about 15 minutes longer.


  • I omit the salt because I am trying to lower blood pressure
  • I omitted the jalapeño ,my kids won't eat it
  • I use fresh spinach just because
  • I use regular cheese so I'm sure fat content changed
  • I used no salt added Chicken Broth so the sodium for us would be lower
Nutritional Information
153 Calories
2 grams fat
338 mg Sodium



About This blog

My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about recipes, food trends, and basically any food related topic that foodies would like, get the idea. I am sure my family and anyone I've been friendly with for more than 2 minutes will breathe a collective sigh of relief, since I don't have to dump my food conversations on them all the time. Thank you for sharing this journey of exploration with me.