678 kay red kay red recipes

Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.

Bacon and bean soup simmers slivered bacon with kidney beans, carrots, celery and turnip in a thyme-scented beef broth. A hearty winter soup that tastes even better the next day.

Cabbage and lamb stew with green and red cabbage, lamb sausage, red potatoes, and Creole mustard. Rustic European-style one-pot dinner ready in an hour.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Chicken and bean burritos with spiced poached chicken shredded into smooth pureed pinto beans, rolled in flour tortillas with cheese and sour cream, then baked crisp. A lighter, hearty burrito with all the taco toppings.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.

Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that's equally stunning served warm or at room temperature.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Spiced wine punch infused overnight with honey, black pepper, saffron, bay leaves, and mashed dates. A medieval-style cold mulled wine, no stovetop required.

A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.

Tender beef chunks simmer with bay leaf and red pepper, then bake with rice, kidney beans, bell peppers, and curry powder in this hearty one-dish meal.

No-bean chili with a veal, beef, and pork blend simmered in canned tomatoes with chili powder, cumin, and a splash of red wine vinegar. Texas-style heat in 80 minutes.