Hannah's First Meal

My 12 year old daughter, Hannah, wanted to cook for all of us.  So, I helped her plan a meal and gave her my recipes.  The rule was that I wouldn't help.  I'd be nearby in case she has a question, but she had to do everything.  And she did.  And let me tell you, her food tasted better than most chefs could make!  We were all blown away.  This post is dedicated to her.

The menu was Cajun Red Beans & Rice, Sauteed Spicy Shrimp, Garlic String Beans, and Balsamic Strawberries with Whipped Mascarpone Cheese.

Cajun Beans & Rice

Ingredients:

• 6 cans red beans
• 1 lb andouille or smoked sausage, sliced
• 1 or 2 TB olive oil
• 1 med yellow onion, diced
• 1 stalk celery, diced
• 1/2 green bell pepper, diced
• 2 cloves of garlic, minced
• 1 1/2 tsp black pepper
• 1 tsp cayenne
• 1 tsp paprika
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp thyme
• 1 bay leaf
• water
• steamed rice

Directions: 

1. Brown sausage in frying pan, stir occasionally.  Once browned on both sides, turn off heat and set aside.
2. Cut up veggies while sausage is browning.  In a large dutch oven or pot, heat 1-2 TB of olive oil.  Saute onions, celery, and green pepper over medium heat until onions are clear but not browned.
3. Add garlic for about 30-60 seconds; stir constantly.  
4. Before the garlic browns at all, add about a half cup of water.  Stir to deglaze pan.
5. Add beans (undrained) and sausage to the pot.  
6. Add just enough water to make a stew consistency, not soupy but not dry.  The beans should be just barely covered with liquid.
7. Add all of the spices.
8. Bring to boil.  Stir.  Turn down to low.  Put lid on.  Simmer for about an hour.  Stir every 15 mins or so.
9. Serve over steamed rice.

Sauteed Spicy Shrimp

Ingredients:

• 1 lb of raw, peeled shrimp (if you want more, double the rest of ingredients)
• 1 TB olive oil
• juice of one lemon plus extra lemon wedges to serve
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1/4 tsp dry mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp paprika
• pinch thyme

Directions:

1. In a large ziplock bag or container, add spices, shrimp, and lemon juice.  Set in fridge until ready.  (Best if you let it marinade for a few hours.)
2. Saute in oil over medium heat until done.  Stir to ensure even cooking on both sides.

Garlic String Beans


Ingredients:

• 1-1/2 lbs french string beans, both ends removed
• 2 TB unsalted butter
• 1 TB olive oil
• 3 garlic cloves, minced or thinly sliced
• salt and pepper to taste

Directions:

1. Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
2. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
   

Balsamic Strawberries with Whipped Mascarpone Cheese

Ingredients:

• about 3 containers of strawberries, hulled and halved
• 1/3 cup balsamic vinegar (good quality)
• 4 TB plus 2 tsp sugar
• 1/2 tsp lemon juice
• 1/2 c mascarpone cheese
• 1/2 c heavy whipping cream
• 1/2 tsp vanilla extract

Directions:

1. Balsamic Sauce:  Combine vinegar, 2 tsp sugar, and lemon juice in a small sauce pan.  Stir over medium heat until sugar dissolves.  Transfer to a small bowl and set in fridge to cool completely.
2. Cream:  In a mixing bowl, combine mascarpone, cream, vanilla, and 2 TB sugar.  Whisk until thick soft peaks form.  Refrigerate until ready to use.
3. Strawberries:  Combine berries and 2 TB sugar in mixing bowl.  Drizzle with chilled balsamic sauce and toss to blend.
4. Serve strawberries with cream on top.