Anybody have a good low-sodium recipe for red beans and rice? There was a really great Cajun restaurant one of the places we lived that had a version I loved, but the couple times I’ve tried with random google recipes I’ve gotten results best described as non-poisonous. For whatever reason (probably the incoming snow nonsense) I’m really tempted to try again tomorrow, and since I know I’ve seen it mentioned here figured I’d ask. For the record the low sodium part is because I don’t care for salty things rather than specific health reasons so salt isn’t necessarily a dealbreaker, I’d just much prefer not to taste it.
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I think the simplest way would be to dilute the stock you use with water, and then not add any extra salt for the beans. For the rice I would avoid spice blends since they tend to be high salt, and look at the first 5 ingredients in the blend you’d normally use and just make that sans salt.
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I bought chili crisp from Trader Joe’s but I haven’t opened it. I’m scared of the heat. It looks yummy, but also too hot.
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I have found it to be not heavy on the heat, personally, but everyone’s tolerance is different! I’ve only tried the fly by jing kind and I love it. I hope you like it, too! 
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Through the Too Good to Go app I got fancy mascarpone and a soft Italian cheese ($8 marked down from $22).
Any recos or recipes that spring to mind? We have a well stocked pantry, and in the fridge is braised beef, bacon, white beans, salami, eggs, asiago, romano, feta, chicken stock, various vegetables.
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Not very specifc, but marscapone makes me want yummy desserts and soft Italian cheese makes me think of delicious, creamy pastas.
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I heard about marscapone wasabi pasta somewhere and I keep thinking about it…maybe that? Haha.
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turns out the nonno nanni was at a spreadable stage, so it had escaped the little cup that I assume it is generally found in within the package. We took the ooze and put some of it into scrambled eggs, and spooned some onto toasts, and ate with a side of tomato salad (I had been thinking going for a caprese style, but the lack of structural integrity changed our minds.
@noitsbecky - I’m seriously considering a tiramisu and then freezing small portions for the next few weeks.
@AllHat - I had pasta shells for lunch, plus had to feed the shadowy one, but maybe in the future 
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Tiramisu is into the fridge. I tried to make it in smaller containers and I fear that was a mistake. Also I think the mascarpone was not optimal for this use so the outcome may be somewhat grainy. In addition, the bowl that I was dipping the fingers into was too bowl like, and the last 4 fingers were very iffy. the first finger also because I didn’t realize how absorbent they are.
I had a bit of cream left over and 3 fingers, so I put made a single layer tiramisu in a tupperware that didn’t include any coffee dipping. Experiments.
I did finally find a use for that little silicon doodad - holding the bowl over simmering water and whisking yolks with sugar. forearm workout
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TIL tiramisu is basically a fancy icebox cake
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It is the fanciest icebox cake, basically.
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WTF is an icebox cake?
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whipping cream, chocolate wafer cookies - like oreos without the filling and a bit bigger and flatter.
take a cookie, put whipping cream on one side. add another cookie to the whipping cream side. add more whipping cream, add another cookie. Until you are out of cookies. Then put whipping cream on the top and sides of the cookie & whipping cream log.
Then put it into the fridge (aka icebox when this was my dad’s birthday cake in the 40s - it is still his birthday cake at 82) overnight. The moisture from the whipping cream soaks into the cookies and makes the whole thing a cohesive dessert. Cut on the bias to make it fancy and show all the layers of cookies.
serve with strawberries
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Well that sounds amazing, and easy, and like I’ll have to make it soon. Thanks for the explanation
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I love zebra cake, haven’t thought about it in years. Thanks.
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Anyone have ideas for butternut squash that are also summery? We held on to one for way too long
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Chop into cubes, roast, eat in salad with some assortment of chicken/ chickpeas/ leafy things/ vinagrette/ salad dressing/ cheeses
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If you roast it and then puree it together with ricotta cheese it is DOPE on crusty bread, like with some greens and olive oil on it.
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I Love this recipe -
it is also good with goat’s cheese instead of gorgonzola Yotam Ottolenghi's Roasted Butternut Squash with Lentils and Gorgonzola - PureWow
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