Low Country Pilau Ww Food

LOWCOUNTRY PERLOO

Steps:

• Peel all the shrimp and put the shells, and heads if you have them, into a pot with the bay leaves, onion, celery and carrot. Cover with 7 cups of water and bring to a simmer. Simmer gently for 30 minutes while you chop everything else for the perloo.
• As the stock is simmering, slowly fry the bacon in a large, heavy pot. When it is crispy, remove the bacon (eat a slice) and chop roughly. Set the bacon aside.
• Saute the 2 cups chopped onion, 2 cups chopped celery and the diced yellow bell pepper in the bacon fat until soft but not browned. Add the garlic and rice and cook, stirring often for 3 minutes, until the rice turns translucent.
• Add the white wine, tomatoes and chile pepper to the pot and stir well.
• Set up a fine-meshed strainer with a paper towel in it. Ladle two or three ladles of the shrimp stock through this strainer into the rice pot. Stir well. Cook, stirring often, until the liquid is absorbed. Repeat this process until the rice is tender.
• Add one more ladle of shrimp stock to the pot, along with the shrimp and the parsley. Mix to combine, cover the pot and turn the heat to its lowest setting. Cover for 5 minutes to let the shrimp cook, then mix in the bacon and black pepper and serve.

LOWCOUNTRY CHICKEN PILAU

Steps:

• In a large deep skillet or Dutch oven, heat the olive oil medium-high heat, add the chopped onion, green pepper, carrots, and celery. Saute until the onion is tender.
• Add the rice and saute, stirring, until lightly browned.
• Season with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken broth to the skillet.
• Cover and reduce the heat to a simmer over low heat for 15 to 25 minutes, or until the rice is tender and liquid absorbed. Stir the shredded chicken, smoked sausage, and minced parsley into the rice; allow to heat through, about 2 to 3 minutes.
• Taste and adjust seasonings with additional salt and pepper, if desired. Garnish with additional minced parsley, if desired.

LOW-COUNTRY PILAU WW

Steps:

• Cook the bacon in a large skillet until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
• Discard the bacon fat in the skillet.
• Add the onion, red bell pepper, and garlic to the skillet and saute over medium heat until softened, about 5 minutes.
• Stir in the rice, tomato, chicken broth, salt, cayenne and black pepper. Bring to a boil.
• Reduce the heat, cover, and simmer until the liquid has been absorbed and the rice is tender, about 20 minutes.
• Stir in the bacon, parsley, and basil.

WW ASIAN MEATBALLS

Steps:

• Preheat oven to 375 and spray a jelly roll pan with cooking spray.
• In a medium bowl, lightly combine turkey, pepper, scallions, bread crumbs, egg white and soy sauce. Shape into 32 balls (about 1") and place on the pan. Bake until cooked through and browned, about 15 minutes. (In my oven, at least, 20 minutes is best).
• In a microwave-safe bowl, combine sweet and sour sauce with applesauce. Microwave on high until hot and bubbly (about 2 minutes).
• Stir the meatballs into the sauce and serve.

LIMPIN SUSAN

Steps:

• Saute onion and pepper about 5 minutes in vegetable oil, until soft. Add garlic, for 2 minutes.
• Add rice, stir until coated and cook 3 to 4 minutes.
• Add the rest of the ingredients except shrimp, bring to a boil, then simmer at low, covered, for about 20 minutes. Liquid should be absorbed.
• taste for seasoning, add shrimp and cook a further 5 minutes until pink.