Red Beans & Rice
Made Wendy’s Kitchen style—Venison Kielbasa! & Celebrating 1 Year on Substack!
Hi welcome to my Kitchen—where I write about my passion for food, one-pot-meals and sourdough bread making—all with the hope of inspiring you to create something new! 💕🙏
It’s 1 Year!
Can you even imagine that 1-year ago, February 28th I submitted my first post?
My only hope was to inspire someone to create something new. My heart thumped, my fingers sweaty I hit send—only to read-read and find errors. Yikes!!! But then we aren’t perfect are we. I suppose that’s the fun of it all.
Today—You are 300+ subscribers, 1300+ followers and growing—what a wonderful adventure.
Why you ask?
My reason was & is simple—my goal of writing a cookbook someday. Substack is helping me achieve that goal by learning from others and organizing my work.
Curious about my year?
Interesting, what I have learned most over the past year is I write because I enjoy it, it gives me a sense of purpose. And one of my greatest joys is writing about our experiences on Leland Pond—my little piece of Heaven on Earth.
At first, I was hesitant to share my faith with others, and over time something wonderful happened, friends shared how much they enjoyed “Snappy the Turtle”, “Words Matter” and beautiful photos.
I have learned that I don’t need to post every week; yes, early on definitely helped grow my followers and helped me build confidence. Something meaningful is better than volume. Although today, is my 75th post.
I have learned that my family and friends enjoy my stories—food & nature.
I have learned that simply interacting on Notes—is not scary, but fun & interactive.
I have learned that I love creating sourdough bread—thank you Jen for gifting me a starter last March, another first this past year.
I have learned to “Let Go & Let God” help me enjoy life through my God given gifts of recipe creating, gardening and sharing.
And…
I am grateful for all of you;
you who like me by hitting the ❤️, so kind!
you who comment and chat occasionally, what a joy!
you who are silent visitors, that share your time with me!
Thank you 🙏!
A tale of Red Beans & Rice
I have been away from Substack lately mostly because of the holidays, and a lovely trip to Arizona to celebrate my niece’s wedding. What a beautiful wedding—lots of dancing and love in the room on Valentine’s Day. Congratulations Em & Brian.
When we arrived home, I had no groceries, but I did have an imagination. As I searched, I found canned red kidney beans, rice, and venison kielbasa—I thought hum, I haven’t had this dish in years. So, there you have it—Red Beans & Rice for dinner, dinner, winner—grin. It was tasty.
Red Beans & Rice
serves 4-6 people
cooking time less than 1 hour
Ingredients
1 tablespoon olive oil
1 small red onion diced
1 14oz Kielbasa (I used Venison) sliced
1 can 28oz Crush Tomatoes No-Salt (I used Hunts)
1 can 10oz Rotel diced tomatoes & green chilies
1 teaspoon Slap Ya Mama Cajun seasoning
2 sprigs of Fresh thyme or tsp of dried
1 bay leaf
1/8 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon hot sauce (I used my own Screaming Hot Sauce)
1 can Dark Red Kidney Beans—undrained
Salt and pepper to taste
4-6 cups of rice—cooked according to package
Lots of Love! ❤️
Directions
In a Dutch oven over medium heat sauté your diced red onion until translucent or tender, along with kielbasa to brown slightly. Add your crushed tomatoes, Rotel and seasonings, simmer for several minutes. Finish by adding your canned red kidney beans—do not drain. I do this with my chili, and it adds a lot of flavor. You can find no-salt kidney beans or use dried as well to reduce sodium. Bring all your ingredients to a simmer and simmer on the stove for 30-minutes to combine all the flavors. Salt and pepper if your taste buds ask you to, smile.
While your red beans and sauce are simmering, cook your rice according to the package.
Serve over a bed of rice! Yum!
Thank you to those who have contributed to my coffee fund—appreciate you.
May you enjoy a quick & easy Red Beans and Rice dish tonight for dinner!
God bless you all with lovingkindness!
So glad you stayed!
Looking for something with no commercials? Love nature—join my obsession with Jacky and Shadow a pair of Bald Eagles nesting - babies soon! Come watch BigBearEagleCamLive.
Wendy 💕
Never had deer Kielbasa, does it taste like the original kind?
Congrats Wendy! Great job!