Updated: Spicy Horseradish Coleslaw on Dad's Red Beans and Rice


I can't claim this amazing red beans and rice recipe. My dad taught me how to make it when I left for college. My dad likes to put coleslaw on his red beans and rice. So when I moved out I came up with my own recipe. 

I published this originally a few months ago, but since then I have continued to work on my horseradish skills. The delicious red beans and rice have not changed. Here is the updated ingredients list and instructions. Enjoy! 


  • 4 cups of shredded cabbage or 1 bag of coleslaw mix
  • 2 tbsp of mayo
  • 2 tablespoons of white vinegar
  • 1 tbsp of finely shredded horseradish mix (grated horseradish soaked in vinegar overnight)
  • 1 tbsp of dijon mustard 
  • Salt and pepper to taste

Mix it all together and enjoy on top of a steaming bowl of red beans and rice! 


Here is my dad's recipe: 

  • 2 lbs of red beans
  • 3 cups of  brown rice, uncooked 
  • 2 red bell peppers
  • 1 large yellow onion
  • 3 tablespoons of Tony's Creole Seasoning, more if you need it
  • Weber's Garlic and Herb Seasoning
  • Salt and pepper to taste


  1. Soak red beans for about 36 hours in advance. You will have to add water multiple times most likely. 
  2. Put the red beans and water in a Crockpot and cook on high for 4 hours and low for 20 hours or until the red beans form a gravy.
  3. Sautee chopped red bell peppers, onions, and seasonings until tender.
  4. Add peppers, onions, and seasonings to red beans and cook for at least 1 more hour. 
  5. Follow instructions on your bag of rice.
  6. Top with coleslaw and plenty of Crystal's Louisiana Hot Sauce. 



How to make your own delicious vegetable stock


Waste not. Want not. Right? Every week I am left with at least one gallon zippy bag of food scraps. Instead of throwing it away or putting it straight into compost, I cook it down to make my own veggie stock. This saves me about $5-10 a week I could be spending on the amount of stock I get to use (FOR FREE)! 


Here's how you do it!

You take pretty much whatever vegetable scraps you have, put them in a zippy bag in the freezer until you have a full bag, and then you boil all of the vegetable scraps in the biggest pot you have. I use a pot that is several gallons, but only fill it about 3/4 of the way full. I try to have a full gallon zippy bag for each 1 gallon of water. This lasts me about two weeks, but it depends on how often you use veggie stock. 

Here are some things you can add to your stock: 

  • onion peels
  • onion scraps
  • garlic peels 
  • carrot peels
  • potato peels
  • celery scraps
  • kale stalks
  • broccoli stems
  • cauliflower stems
  • mushroom scraps

Now, you can pretty much add any vegetable you like, but everything you add will affect the taste and color of your stock. My stock is primarily kale stalks, carrot peels, and onion peels. I have added fresh radish greens from my garden as well. They are really only useful in the stock since they are prickly. 

Now, all you have to do is boil it. I usually leave it on low for a few hours. Then I let it cool almost completely before putting it into jars. I strain mine over a colander into a mixing bowl before pouring it into jars. 



Making your stock is not only a great way to save money. It is also recycling! But the best part is that you get to use as much as you want! 

Slow Cooker Minestrone Soup

I did not like minestrone when I was a kid, not one little bit! Vegetable soup was okay, but I didn't eat tomatoes. Therefore, a bunch of vegetables floating around in tomato juice did not appeal at all! But, when I learned to eat tomatoes, I also learned to love minestrone. I've been working on this recipe for a few months now, adding and subtracting ingredients until I found the perfect taste. Really, you can put any vegetables you want in this soup, but I'll tell you my favorites. This recipe is for eight servings and takes about 4 hours to slow cook. It could be done in less than an hour on the stove. 


  • 1 quart of vegetable stock (I make my own batch of stock every other week, but I recommend Pacific or Imagine brand, too.) 
  • 1 16 oz can of tomato paste
  • 2 tsp of thyme
  • 1 tsp of nutritional yeast
  • 2 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of paprika
  • 1 tbsp of Italian seasoning
  • 8 servings of the noodles of your choice (I recommend rotini, elbow, or penne. I use the banza brand, which is made entirely of chickpeas.)
  • 1 small container of fresh baby spinach 
  • 2 zucchini or yellow squash
  • 2 cans of dark red kidney beans
  • 2 cans of cannelini beans (white kidney beans)
  • 2 cups of fresh green beans, cut into bite sizes (Or you can get a bag from the frozen aisle) 


  1. Heat your vegetable stock and tomato paste in the slow cooker. This may take an hour. Once they are fully blended, you can add the rest of the ingredients. If you have an immersion blender or feel like whisking it, it can happen in less than 2 minutes. 
  2. Add the rest of your ingredients (except the noodles) and stir. 
  3. Add salt to taste. 
  4. Add noodles prior to serving or storing. I don't recommend letting the noodles sit in the slow cooker for more than a few minutes if you are serving the soup immediately. 

You may alternatively serve this soup over rice, quinoa, or with potatoes. You can add carrots, celery, beets... try out different versions for yourself! This can either feed eight people a lovely dinner, or it can be lunch for two people for four days! 

Corn and Apple Hash

You could describe my cooking style as inventive, but I really have to be. When trying to cook seasonal fresh produce, it can be a challenge to make a balanced meal. I usually find a few things, throw them in a skillet and hope for the best. As I always tell Dev, come take a photo of this. It is either going to be really good or really bad! 

Most fruits and veggies are pretty easy to work with, and a lot of them can go together with a simple sauce or seasoning with no trouble. Corn is in season (and on sale)! My favorite way to eat corn is straight off the grill, but on this rainy day, I had to settle for pan fried. 

For a sweet and savory addition to any southern meal, you will need. 


  • 1 ear of corn
  • 1 apple
  • 1 onion

Yep. That's all. I didn't add any seasoning!

Apple and corn hash .jpg


  1. Strip the corn off of the cob (raw). 
  2. Dice an apple into small cubes. 
  3. Slice or dice your onion to whatever size fits your fancy!
  4. Sautee these three until the onion and apple are soft and the corn is a little charred. 

Enjoy! If you must add seasoning, I recommend a little black pepper and garlic or Tony's Creole seasoning if you want a little crawfish boil style.  I paired this with some roasted broccoli and baby bella mushrooms. The green you see in the photo is arugula, my bitter friend. It has a very unique taste, when added in small quantities to pizza or a salad, it is delicious! I like to use it as a base for my bun-less burgers and a topping for pretty much anything! 

10 Minute Balsamic Shiitake and Apple Kale

I've gone crazy the last few weeks, putting apples in to caramelize with my onions and garlic. Man, it is so good! The apples add a touch of sweetness to any dish, along with vitamins of course! I even added them to my sloppy joes! If you are up for a delicious adventure, grab these 6 ingredients and make yourself some dinner! 



  • 1 head of kale
  • 1 apple, sliced thin (I had Gala on hand)
  • 1 onion, sliced
  • 1 small package of whole shiitake mushrooms, cut in half
  • 1 tbsp of balsamic vinegar
  • 3 cloves of minced garlic or 1 tbsp of garlic seasoning
Shiitake Mushroom Kale Sautee .jpeg


  1. Begin by stripping the leaves off of the kale stems, washing, and spinning them to dry. 
  2. Slice onions, apples, mushrooms, and garlic.
  3. Quickly steam your kale with a bit of water or veggie broth and put it on your plate. 
  4. Sautee onions, apples, and garlic until tender. Put these with your kale. 
  5. Sautee mushrooms with balsamic vinegar until tender, about 2 minutes. 
  6. Throw it all together and enjoy!