Beans+Rahz

Pozole

I’ve been hooked on Pozole for years- it’s my go-to comfort the moment the temperature drops. Pozole, a traditional Mexican soup made with hominy, tender meat, and layers of chiles and toppings, is pure comfort in a bowl. I made a big pot two weeks ago for my dear friend Mark while in Atlanta for PRIDE weekend. Monday morning, he texted me: “Finished the last bowl of pozole today. Thank you for the nourishment- even after you’ve left.” That message was my sign- its time to share it.

Ingredients:

1 lb. Tomatillos, peeled

2 Poblano peppers, seeded and large/rough chop

2 Jalapenos, seeded and large/rough chop

6 Cloves garlic

1 Spanish onion, large/rough chop

32 oz. Chicken stock

3-5 lb. Pork butt

1 Tbsp. Cumin

1 Tbsp. Mexican Oregano

S&P

2 cans Hominy, drained

Toppings: cabbage, limes, cotija, radish, avocado, cilantro

Directions:

1. Begin by cutting the pork into about 2-inch pieces. Salt & pepper generously. Heat a large Dutch oven over a good flame with some olive oil. Sear the pork in batches- you don’t want to overcrowd the pot. Once all of the pork is browned, return it to the Dutch oven, and pour in 4 cups of water. Lower the heat and put the lid on. Let it simmer for about 1 hour.
2. Meanwhile, place the tomatillos, peppers, onion, and garlic on a sheet pan. Drizzle with olive oil and roast in a 425 degree oven for 15-20 minutes, checking halfway through. The tomatillos should start to brown and soften. Remove from the oven, add everything to a blender with cumin and oregano and blend until smooth. Set aside until the pork is ready.
3. After an hour, the pork should be super tender. Remove it from the broth and set it aside. To the pot, add 32 oz. of chicken stock, the blended tomatillo mixture, and the drained hominy. Shred or chop the pork (I like to go for smaller bite-sized pieces) and return it to the pot. Simmer for another 30 minutes or so, until the hominy puffs up slightly and the broth thickens.
4. Serve in bowls topped with allllllll the garnishes.

XO,

Kathryn

I’m not a meal pepper but I love a little side salad ready to go. It pairs great with a protein right off the grill in the summer, or it’s good to smash right on its own after a workout. Feel free to mix up the veggies but here is my go to !

Ingredients:

1.5 cups white quinoa

3 cups water

1/2 cup olive oil

1/8 cup white wine vinegar

S&P

2 Tbsp grated Parmesan

1 15oz. cam drained chickpeas

1/4 cup diced red onion

8oz. cherry or grape tomatoes, halved

1lb. English cucumber, sliced

Instructions:

1. Bring the 3 cups of water to a boil and cook the quinoa according to package he package instructions. Set aside and let cool.

2. In a mixing bowl combine the olive oil, vinegar, S&P, and Parmesan. Add in your cooled quinoa and your chopped veggies. It’s great at room temp or chill it down for later! I believe the best shelf life for this is 3 days but mine never lasts that long anyway. 😂

Xo,

Kathryn

Lasagna for the hot girls! Completed fully in one skillet, and a lil’ lighter than the traditional layered version, but with the same deliciousness.

Ingredients:

1 lb. ground chicken or turkey Italian sausage

2 cups cooked brown rice

16 oz. whole milk ricotta

1.5 cups shredded mozzarella

1 small onion, diced

3 cloves garlic, minced

1 – 15oz can either San Marzano or fire roasted tomatoes

1 jar of homemade or your favorite store bought tomato sauce

1 tsp. oregano, S&P, and fresh basil

Instructions :

1. Get a little olive oil going in a cast iron skillet over medium heat and sauté the onions until translucent . Add in the garlic gloves for another minute or so, and then add in the chicken sausage. Brown it up until it is cooked through.

2. Add in the small can of tomatoes and jar of tomato sauce. Add in the oregano, salt and pepper, and fresh basil. Lower the heat and let it simmer for about 20 minutes, stirring occasionally.

3. Turn off the heat, then add in your cooked brown rice, and stir to combine. Dollop the ricotta cheese on top, and then cover that with the mozzarella. Put the entire skillet in the oven on a high broil to brown the cheese. Top it with more fresh basil and it’s done!

Xo,

Kathryn

Ingredients :

1 cup chopped dill pickles. I used theeeee best https://www.clevelandkitchen.com/pickles/classic-dill-pickle-spears

2 carrots, chopped

2 stalks celery, chopped

1 medium onion, diced

3 diced Idaho potatoes

4 cloves garlic, minced

Olive oil

2 Tbsp butter

4 Tbsp flour (I used gluten free)

6 cups chicken stock

1/2 cup pickle juice

1 cup heavy cream

S&P to taste

Chopped fresh dill, fresh thyme (a few sprigs) and a couple of bay leaves

1 cup shredded havarti – I used this one https://www.heinens.com/stories/we-know-our-sources-mayfield-road-creamery/

Instructions:

1. Dice up your potatoes and start them off in cold, salted water. I didn’t feel it necessary to peel mine, but if you feel inclined to peel them, don’t let me stop you. Boil these for about 10-15 minutes, strain, and set them aside.

2. In your dutch oven over medium heat, add a few swirls of olive oil and sauté your mirepoix and garlic. When the onions are translucent go ahead and add in the butter and flour. Cook that for a minute or so, you are making a roux. 😄

3. Slowly add in your chicken stock, pickle juice, chopped pickles, dill, thyme, and bay leaf. Simmer this for about 25 minutes. Then stir in your heavy cream and shredded havarti. Add some S&P if you like it like that and enjoy! I like mine topped with extra diced pickles, more dill, and a little swirl of more cream!

Xo,

Kathryn

Ayurveda is a holistic approach to medicine that originated in India. The main goal is to nourish your mind, body, and spirit- and to keep it in good health.

This recipe uses a combination of basmati rice and moong dal (split mung beans). It is naturally gluten free, and can also be made vegan. It is also beneficial to all three dosha types. You can go down that rabbit hole here :

https://www.banyanbotanicals.com/info/dosha-quiz/?gc_id=19648172350&h_ad_id=647082636234&gbraid=0AAAAAD_cGBuRnUfWqjkaR9jdUj-hB7k22&gclid=Cj0KCQjwl8anBhCFARIsAKbbpyRFV7uggGROh-cn0nFtrcyaYaNMSRdTom7ZG5G3ueI29stpuME-2lcaAm1tEALw_wcB

Ingredients:

1 Tbsp ghee (or coconut oil for vegan version)

1 Tbsp cumin

1 tsp. fennel seeds

1/2 tsp. ground mustard

2 tsp. fresh grated ginger

1 tsp, ground turmeric

Sea salt and black pepper – to taste

Around 4 ish cups chopped vegetables (I like a combination of zucchini, carrot, sweet potato, and broccoli)

1/2 cup basmati rice

1 cup moong dal

5 cups chicken stock (or vegetable stock for vegan)

1/2 cup coconut milk

A few handfuls of fresh spinach

Cilantro and lime for garnish

Instructions :

1. Warm up your ghee or coconut oil in a Dutch oven over medium heat. Add all of your spices and the fresh ginger to really activate those flavors. This step smells amazing. After a minute or two stir in your veggies and sauté for a few minutes more.

2. Add in your rice and moong dal , and stir to combine. Pour in your stock and let that simmer over medium/low heat for about 25 minutes. If it gets too dry add a little more stock.

3. Turn down the heat to low and put a lid on your Dutch oven and let it cook for about 10 minutes more. Add in your coconut milk and stir in your spinach. You can add more or less coconut milk, to the consistency you prefer. I love mine garnished with some chopped cilantro and a squeeze of lime juice. ❤️

Namaste

Xo,

Kathryn

P. S.

Jiva Organic Yellow Moong Dal 2 Pound – Non-GMO – Great for Kitchari – Split Mung Beans Washed https://a.co/d/1APxcUf

My youngest, Lucas asked for Devonshire cream with his scones to which my older son, Silas, replied “Why? We don’t have to be English.”

The shade throwing at la maison Rahz is at an all time high lately, but here we are.

Brown Sugar Cinnamon Scones

• 1.5 cups all purpose flour
• 1/2 cup light brown sugar
• 1/4 tsp. kosher salt
• 1/2 tsp, nutmeg
• 2 tsp. cinnamon
• 1.5 tsp. baking powder
• 1 stick (1/2 cup) cold butter
• 1/2 cup cinnamon chips (I used Lily’s cinnamon chocolate chips)
• 1/2 cup buttermilk (plus a Tbsp. or so to brush on the top prior to baking)

• Preheat your oven to 375 degrees.
• Put all of the dry ingredients into a mixing bowl and stir them together until combined.
• Grate in the cold stick of butter, and use your hands to combine it. The butter should be pea sized in the dry ingredients.
• Stir in the 1/2 cup of chocolate chips. Then stir in the buttermilk until just combined. It will look just like biscuit dough.
• Using a little flour, shape the dough into a circle, and cut it into 8 triangles. Put them on a parchment lined baking sheet, and then brush them with some more buttermilk. For bonus points, sprinkle some cinnamon sugar on top too. Bake them for 20-22 minutes, they will look golden on top, but still be soft.
• Serve with Devonshire cream if you don’t half step and prefer to come correct. Xo, Kathryn

Is it open for discussion that the last time I blogged on this actual page was May 6, 2021? No. But is it open for discussion that I’m vibing in my new cowboy hat making chicken and dumplings? Yes.

Chicken and Dumplings

• 4 bone in, skin on chicken thighs
• 1 medium onion, diced
• 2 large carrots, sliced into rounds
• 3 stalks celery, chopped
• 1/4 cup all purpose flour
• 6 cups of water with chicken base, or 6 cups of stock (use what you have!)
• Little bundle of fresh thyme
• 1.5 cups self rising flour (to make you’re own it’s 1 cup flour with 1.5 tsp baking powder and 1 tsp. kosher salt)
• 3/4 cup buttermilk
• 2 Tbsp. unsalted butter, melted

• Get your Dutch oven hot hot hot with about a tbsp or so of olive oil. Salt and pepper your thighs and get them going, skin side down. Brown the other side and then transfer them to a plate. This will take a bit to get it nice and brown and you want to render the fat off of those thighs!
• Add in your mirepoix (carrots, onion and celery) and get those going for a few minutes. It’s going to start smelling like Jesus’s kitchen, so you’re on the right track!
• Add in the 1/4 of flour and stir it for a few minutes. (You’re making a roux, fam.)
• Slowly add in the liquid you’re using (stock or water) and drop in the thyme bundle. Tuck the chicken thighs back in. Keep this at a simmer for about 15 minutes or so, until the veggies are tender and the thighs are cooked through.
• Remove the thighs and the thyme bundle, and keep it going at a light simmer. Remove the skin and bones from the thighs, and put the remaining shredded meat back in.
• In a bowl, combine the set rising flour, melted butter, and buttermilk. Drop this batter into the simmering liquid by the spoonful. Keeping the pot on a simmer, cover it and let it go for another 15 minutes or so. Season it with s&p, and garnish each bowl with a touch of chopped thyme and enjoy!

XO,
Kathryn 

I thought I was just living my best life in the Florida sunshine, but I was actually making some of my best culinary memories.

When I was barely 19, I packed up four (very old) suitcases, and got on a plane after drinking too many bubbles the night before (shocker) to make my way to Orlando. It was New Year’s Day. I had my best friend in tow, as well as my Mom, and I was ready to build my new life.

The first four months of my externship were a blur. 13 hour days starting off in the garde manger and finishing off working a carving station at a buffet dinner for what seemed like thousands of people was the norm. I served celebrities, honed my skills, and made some lifelong friends.

I ended up staying on at that hotel and landed right where I wanted to be- the pastry department. We used to turn out desserts for up to 5,000 guests, and a classic Florida Key Lime Pie was always in production. Our recipe made between 40 and 50 pies, and to this day it’s one of my favorite sweets.

Nostalgia got the best of me today, and it was time to take that feeling head on. Home kitchen therapy is still the best. So here I present to you… Key Lime Pie…Beans and Rahz style. ❤

“I don’t have a – to give, I’ve been moving state to state
In my leather and my Timbs like it’s 1998”

I truly hope that rap lyrics on a cake spark joy for you, as much as they do for me.

For me, when in doubt I listen to music, or head into the kitchen. Sometimes, it’s both.

This apple cake is so simple, and it is fall, so you know the drill…

“Live for today, plan for tomorrow, party tonight” – Drake

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Apple cake

Ingredients:

2.5 cups all purpose flour

1 2/3 cup sugar

2 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. ground ginger

1/4 tsp. nutmeg

1/8 tsp. ground cloves

1/8 tsp. cardamom

1 tsp. vanilla extract

2 eggs

1 stick butter, softened

4 medium apples, peeled, cored, and diced

For the buttercream:

2 sticks softened butter

1/2 bag powdered sugar

1/2 tsp vanilla

1 tsp cinnamon

pinch nutmeg

dash of cream

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1. Preheat your oven to 350 degrees.  Spray and line a 9×13 pan with parchment.
2. In a stand mixer, put all of the ingredients except for the eggs in, and turn it on a low speed.  As the butter gets mixed in and it starts to resemble cake batter, add in the eggs, one at a time. Mixed them in until just combined. That’s it!
3. Spread the batter into your cake pan, and bake in the center rack of you oven. After about 25 minutes, check the middle with a cake tester (I just use a knife) and pull the cake from the oven when your knife comes out clean. Let the cake cool completely.
4. To make the buttercream: Beat the butter, vanilla, and spices in a mixer until fluffy. Gradually add in your powdered sugar. Pause a few times to scrape the bowl clean and make sure all of the butter is incorporated.  At the end,  add in a splash of cream to smooth it all out.
5. Once your cake is cool, flip it over onto your serving plate, and slather that fresh buttercream all over it. You can also dress it up with a dusting of cinnamon, or Drake lyrics.  🙂

Picture it: Orlando, FL, early 2000’s.

I’m channeling my inner Sophia Petrillo.

Golden Girls anyone?

Alrighty then. It was the early 2000’s that I started my professional culinary career. I did my externship at a large convention hotel, and then I stayed on board for five more years. I made my way to the pastry department and I found my home. The executive chefs used to gather weekly for their lunch, and our department would make the desserts. We rotated every week, and one week one of the associates had her turn coming up, and she had no idea what to make. And her moment of despair (LOL) came at the perfect time. I had come across this recipe, and I was keeping it tucked away for when I had time to make it. Long story short I passed it along to her and this basic little pumpkin cranberry upside down cake ended up on our Thanksgiving buffet menu. Because the execs loved it that much.

Because who run the world?

Girls.

This cake is perfect. It’s simple to make, has a great presentation, and personally it takes me right back down memory lane.

And not to mention life’s little lessons that are sometimes hidden right where we can see them. We should all root for each other, and we should all watch each other grow. ❤️

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Ingredients:

2 sticks unsalted butter 
1 cup light brown sugar 
2 cups fresh cranberries 
1 cup coarsely chopped pecans 
2 large eggs 
1 cup pumpkin purée 
6 tablespoons vegetable oil 
1 1/2 cups all-purpose flour 
1 cup sugar 
1 1/2 teaspoons baking powder 
1 teaspoon ground cinnamon 
1/4 teaspoon salt 

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Directions :

1. Preheat your oven to 350 degrees. Spray and line an 8″ round pan with parchment.

2. In a saucepan, melt the butter. Add in the brown sugar and stir until combined. Pour it into the sprayed and lined cake pan.

3. Put the cranberries and pecans right on top of the brown sugar/butter sticky topping.

4. In a mixing bowl, combine the liquid ingredients : pumpkin purée, eggs, and oil.

5. In another bowl, combine all of the dry ingredients.

6. Mix the dry ingredients into the wet, until just combined. It will be thick, and resemble the texture of pancake batter. This is normal, trust me, your cake will be fine.

7. Put the batter into the cake pan, on top of the pecan/cranberry mixture, and smooth it out. Pop it into your oven at 350 degrees until a cake tester inserted into the middle comes out clean. This will be about 45-50 minutes.

8. Leave the cake to cool on a rack, or your stovetop for about 10-15 minutes, and then invert it onto your serving plate. It helps to run your knife around the edges of the cake first also.

Enjoy! ♥️

Xo,

K