Recipes

Cookbooks by Robin Robertson

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Rice and Spice

Louisiana Beans and Rice

Also known as Monday night supper in New Orleans, since virtually every kitchen in New Orleans has a spicy pot of kidney beans simmering on the stove every Monday. Filé powder is made from ground sassafras and is used to season gumbos and other Creole dishes. It is available in specialty food shops or in the gourmet section of well-stocked supermarkets.

1 tablespoon olive oil

1 medium onion, finely chopped

1 small green bell pepper, finely chopped

2 garlic cloves, minced

1 (28‑ounce) can diced tomatoes, drained

2 (15-ounce) cans kidney beans, drained

1/2 cup water

1 teaspoon filé powder

1 teaspoon Tabasco sauce

1 teaspoon dried thyme, crumbled

1/2 teaspoon salt

1/8 teaspoon cayenne

1 bay leaf

4 cups hot cooked long-grain white rice (or try Louisiana Pecan rice)

Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, and garlic and sauté until tender, about 10 minutes. Add the tomatoes, kidney beans, water, file powder, Tabasco sauce, thyme, salt and cayenne. Cover and simmer until heated through, about 10 minutes. Serve over the rice.

Serves 4

Hoppin' John with Collards

This recipe is based on a traditional Southern dish said to bring good luck in the New Year. Typically, the collards are served on the side, but I prefer to add them right into the Hoppin' John for a nutritious one-dish meal. If collards are unavailable, kale or another dark leafy green may be substituted. Canned black-eyed peas help make this meal ready in a fraction of the time.

1 tablespoon olive oil

1 medium onion, chopped

1 (16 ounce) can black-eyed peas, rinsed and drained

3 cups cooked long-grain white rice

1 1/2 cups cooked collard greens, chopped

1 tablespoon soy bacon bits

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup tofu sour cream

Tabasco, as desired

Heat the oil in a large skillet over medium-high heat. Add the onion, cover, and cook 5 to 7 minutes, until onion is soft. Add the black-eyed peas, rice, collards, and soy bacon bits. Cook 5 minutes, or until heated through. Season with salt and pepper. Serve with a small bowl of tofu sour cream and a bottle of Tabasco at the table.

Serves 4

Double Mango Rice Salad

Bright, juicy mangos and plump golden raisins add a touch of sweetness and a taste of the tropics to this colorful salad. Basmati rice echoes the Indian flavor introduced by the chutney. (From Rice & Spice by Robin Robertson, Harvard Common Press.)

1/2 cup chopped mango chutney

2 tablespoons lime juice

1 teaspoon brown sugar

1/8 teaspoon ground allspice

1/8 teaspoon cayenne

3 cups cold cooked basmati rice

1 large mango, peeled, seeded, cut into 1/2-inch dice

1 red bell pepper, cut into 1/2-inch dice

1/2 cup minced celery

1/4 cup golden raisins

2 tablespoons minced scallion

Leaf lettuce

Mango slices

In a medium bowl, combine the chutney, lime juice, brown sugar, allspice, and cayenne and mix until well blended. Set aside. In a large bowl combine the rice with diced mango, red bell pepper, celery, raisins, and scallions. Gently add the reserved dressing to the salad and taste to adjust seasonings. Serve the salad on top of lettuce and garnish with mango slices.

Serves 4

Spicy Tofu and Broccoli Stir-Fry

Bright green broccoli flowerets, spiced with a garlicky ginger sauce, provide a striking contrast to the tofu and snowy white rice. (From Rice & Spice by Robin Robertson, Harvard Common Press, May, 2000.)

2 tablespoons tamari or other soy sauce

1 tablespoon water

1/8 teaspoon salt

1 teaspoon sugar (or a natural sweetener)

1 tablespoon sesame oil

1 1/2 teaspoon cornstarch

1 tablespoon vegetable oil

1 pound broccoli flowerets, trimmed

1 tablespoon minced garlic

1 teaspoon hot red pepper flakes

1 tablespoon minced fresh ginger

8 ounces firm tofu, cut into 1/2-inch cubes

3 tablespoons minced scallion

Hot cooked long-grain white rice

In a small bowl stir together the tamari, water, salt, sugar, sesame oil and cornstarch. Set aside. In a large skillet or wok heat the vegetable oil over medium-high heat. Add the broccoli and stir-fry for 30 seconds, transferring them as they are cooked with a slotted spoon to paper towels to drain. When finished stir-frying the broccoli, add the garlic, red pepper flakes, ginger, and tofu, and stir-fry until fragrant, about 30 seconds. Return the broccoli to the skillet and stir-fry for 1 minute. Add the tamari mixture and the scallion and stir-fry one minute longer, or until the broccoli is just tender and coated with the sauce. Serve over rice.

Serves 4 to 6

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