1 cup quinoa
2 cups water
1 medium onion, diced
1/2 lb fresh mushrooms, diced
2 T. butter
1 28 oz can tomatoes, coarsely diced, reserve juice
2 garlic cloves
1 12 oz jar salsa
10 oz mozzarella shredded
Preheat oven to 325*. Cook traditional quinoa. Place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears soft and translucent. The germ ring will be visible along the outside edge of the grain.
Sautee onion and mushrooms in butter. Add the diced tomatoes. Add the crushed garlic and salsa. Cook over medium heat for 10-15 minutes. Fold in quinoa.
Place mixture in casserole dish and top with mozzarella cheese OR
Place mixture in 4-6 steamed green peppers.
Bake in 325* oven for 30 minutes.
Friday, May 30, 2008
Rice and Quinoa dish- So good!
This is great comfort food and it is good for you too!!
In a large pot sautee ingredients in olive oil:
1 package of mushrooms, chopped
1-2 cans artichokes- depends on how much you like them
1 zucchini, chopped
1 squash, chopped
1 lb. Italian sausage-any kind you like, chopped
Next, add:
1 cup brown rice and 1 cup quinoa. Mix together and then add 3 cups boiling water, 2 cans diced tomatoes. Mix in 3-4 cubes of chicken bouillon.
Transfer all ingredients to an oven safe dish or use same pot if able to be put in oven.
Bake in oven, cover and bake at 350 until rice is soft (about 30-40 minutes).
In a large pot sautee ingredients in olive oil:
1 package of mushrooms, chopped
1-2 cans artichokes- depends on how much you like them
1 zucchini, chopped
1 squash, chopped
1 lb. Italian sausage-any kind you like, chopped
Next, add:
1 cup brown rice and 1 cup quinoa. Mix together and then add 3 cups boiling water, 2 cans diced tomatoes. Mix in 3-4 cubes of chicken bouillon.
Transfer all ingredients to an oven safe dish or use same pot if able to be put in oven.
Bake in oven, cover and bake at 350 until rice is soft (about 30-40 minutes).
Dominican Style Beans
1 lb beans
1 onion
1 green pepper
1 can stewed tomatoes
2 cubes chicken bouillon
2-3 cloves garlic
1 T. oregano
fresh cilantro (1/2 to 1 cup)
Butternut or banana squash
salt and pepper to taste
Soak beans. Drain and cover beans with fresh water. Cut all of your veggies and add to pot with beans. Cook on stovetop for 1-2 hours. Keep adding more water as needed. The longer you cook them the thicker the consistency of the beans. Enjoy!
1 onion
1 green pepper
1 can stewed tomatoes
2 cubes chicken bouillon
2-3 cloves garlic
1 T. oregano
fresh cilantro (1/2 to 1 cup)
Butternut or banana squash
salt and pepper to taste
Soak beans. Drain and cover beans with fresh water. Cut all of your veggies and add to pot with beans. Cook on stovetop for 1-2 hours. Keep adding more water as needed. The longer you cook them the thicker the consistency of the beans. Enjoy!
Thursday, May 29, 2008
Delicious Rice Pudding
Your Own Rice Pudding!
Rice pudding should include only those ingredients you love!
Here is my favorite, but once you have tasted mine, you can experiment and develop your favorite.
I start with cooked rice ( usually Calrose because it is sticky and creamier!),
I add 2% milk and an equal amount of canned milk to cover the rice, raisins, cinnamon, brown sugar, and salt. I cook this together until the rice is really soft and creamy.
Then I break one egg into a bowl, stir with fork, add more brown sugar, and then slowly add a 1/4 c. of the rice mixture and stir constantly to mix the egg with the warmer ingredient.
Then I add the egg mixture to the rest of the hot rice pudding and allow the egg to thicken the pudding. Then I add vanilla and taste, adding more sugar and salt as needed. Voila!, my favorite morning treat!
Recipe courtesy of Nancy (:
Rice pudding should include only those ingredients you love!
Here is my favorite, but once you have tasted mine, you can experiment and develop your favorite.
I start with cooked rice ( usually Calrose because it is sticky and creamier!),
I add 2% milk and an equal amount of canned milk to cover the rice, raisins, cinnamon, brown sugar, and salt. I cook this together until the rice is really soft and creamy.
Then I break one egg into a bowl, stir with fork, add more brown sugar, and then slowly add a 1/4 c. of the rice mixture and stir constantly to mix the egg with the warmer ingredient.
Then I add the egg mixture to the rest of the hot rice pudding and allow the egg to thicken the pudding. Then I add vanilla and taste, adding more sugar and salt as needed. Voila!, my favorite morning treat!
Recipe courtesy of Nancy (:
Mexican Rice Salad
Olé! This rice salad makes a colorful and flavorful side dish. Serve in red pepper halves, if desired.
Prep Time: 20 minutesMakes 10 servings.
Ingredients:
2 1/2 cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® California Style Garlic Powder with Parsley
Directions:
1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately. Or cover and refrigerate up to 24 hours. Stir before serving.
Recipe courtesy of Mccormick.com
Prep Time: 20 minutesMakes 10 servings.
Ingredients:
2 1/2 cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® California Style Garlic Powder with Parsley
Directions:
1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately. Or cover and refrigerate up to 24 hours. Stir before serving.
Recipe courtesy of Mccormick.com
How to Soak Dry Beans
How do you soak dried beans before cooking?
Dried beans need to be pre-soaked before cooking with them.
Use a large pot because beans expand during soaking (up to 2 to 2-1/2 times bigger)!
To prepare dried beans before soaking:
Rinse them in cold water.
Remove any damaged or discolored ones.
Method 1: Overnight Soak in Cold Water
For each cup of dried beans, add 3 cups of water.
Let them soak overnight in an uncovered pot.
The next day, drain the water they've soaked in and cover them with fresh water.
Method 2: Hot-Soak or Quick-Soak
For each pound of dried beans, add 10 cups of water.
Heat until boiling and let boil for 2-3 minutes.
Remove the beans from the heat, cover and set aside for at least four hours or more (Hot-Soak) OR at least one hour or more (Quick-Soak).
Drain the water they've soaked in and cover them with fresh water.
Dried beans need to be pre-soaked before cooking with them.
Use a large pot because beans expand during soaking (up to 2 to 2-1/2 times bigger)!
To prepare dried beans before soaking:
Rinse them in cold water.
Remove any damaged or discolored ones.
Method 1: Overnight Soak in Cold Water
For each cup of dried beans, add 3 cups of water.
Let them soak overnight in an uncovered pot.
The next day, drain the water they've soaked in and cover them with fresh water.
Method 2: Hot-Soak or Quick-Soak
For each pound of dried beans, add 10 cups of water.
Heat until boiling and let boil for 2-3 minutes.
Remove the beans from the heat, cover and set aside for at least four hours or more (Hot-Soak) OR at least one hour or more (Quick-Soak).
Drain the water they've soaked in and cover them with fresh water.
Wednesday, May 28, 2008
Pinto Bean Fudge
You really can't taste the beans!
1 can pinto beans, drained well
1/4 cup milk
1 T. vanilla
6 T. butter
6 oz unsweetened chocolate
2 lbs. powdered sugar, sifted
Place pinto beans in food processor or blender and puree well with milk to the consistency of mashed pototoes. Transfer to a large bowl and add vanilla. Melt butter and chocolate in double boiler, stirring occasionally. Stir chocolate mixture into bean mixture. Gradually stir in powdered sugar, kneading with hands if necessary to blend thoroughly. Chill for 2 hours. Cut into squares and serve. Store in refrigerator.
1 can pinto beans, drained well
1/4 cup milk
1 T. vanilla
6 T. butter
6 oz unsweetened chocolate
2 lbs. powdered sugar, sifted
Place pinto beans in food processor or blender and puree well with milk to the consistency of mashed pototoes. Transfer to a large bowl and add vanilla. Melt butter and chocolate in double boiler, stirring occasionally. Stir chocolate mixture into bean mixture. Gradually stir in powdered sugar, kneading with hands if necessary to blend thoroughly. Chill for 2 hours. Cut into squares and serve. Store in refrigerator.
Basic Risotto Recipe
In northern Italy rice is as important as pasta. Try this classic Italian dish.
When I lived in Vicenza, Italy, my landlord would often come to eat. He especially enjoyed my risotto, saying it was as good as his mother's. The highest praise!
Risotto can be simple or elaborate. The flavors and additions are up to you. It can be a quick dish made after a busy day at work, or served to company with a great veal dish. Risotto does take a bit more attention than cooking pasta. It is a gentler process, requiring simmering rather than boiling.
Heat a little olive oil and/or butter in a frying pan. You can use either or both. I usually use olive oil. When the oil is hot, sauté half a chopped onion. Sauté the onion until it's soft and golden.
Add 4 oz of rice per person as a main dish, or 2 oz of rice if serving as a side dish. Sauté the rice for a few minutes. Make certain the rice is well coated with oil.
Have 3-5 cups chicken broth ready. If you need to use bullion cubes, try and find porcini mushroom bullion cubes. Canned or homemade broth is best. You are not going to add all broth at one time. Add the broth slowly, about 1/3 cup at a time. Enough so that the rice stays wet, but never so much that it completely covers the rice. You don't want to see large amounts of liquid in the pan. When the rice has absorbed all the liquid from the last addition, add another one. Keep stirring. Be patient and keep the heat on simmer. You should hear the steam when you add the broth, but the rice shouldn't stick.
What happens if you use all the broth and you still need more liquid? Glad you asked. This is the place for the white wine. Add a cup or two, 1/3 cup at a time, to the rice. Stirring and simmering just as you did with the chicken broth. If you don't drink wine use more chicken broth.
When the rice is almost completely done add the final ingredients. I like a little saffron and Parmesan cheese. Let it set for a few moments. Many Italians like to add a little butter or oil at this stage. It helps to create a creamier risotto.
Additional ingredients can be added when you put in the cheese. There are some simple additions. Spinach works well. If you use frozen, chopped spinach, add it earlier in the cooking cycle, decreasing the amount of chicken broth needed. Fresh asparagus can also be added earlier in the cooking process. The heated broth will blanch the asparagus. You can add cooked shrimp or chicken at the end phase.
Don't be disheartened if your risotto comes out too hard the first time. Try again. This is one advantage to creating a simple risotto the first time. You can always let the rice cook a little more. Risotto is a fine dish for the fall and winter months. It's basic, filling, and comforting. You can serve it to your meat loving friends or vegetarians. Just remember, as with your friends and family, you need gentleness and patience.
When I lived in Vicenza, Italy, my landlord would often come to eat. He especially enjoyed my risotto, saying it was as good as his mother's. The highest praise!
Risotto can be simple or elaborate. The flavors and additions are up to you. It can be a quick dish made after a busy day at work, or served to company with a great veal dish. Risotto does take a bit more attention than cooking pasta. It is a gentler process, requiring simmering rather than boiling.
Heat a little olive oil and/or butter in a frying pan. You can use either or both. I usually use olive oil. When the oil is hot, sauté half a chopped onion. Sauté the onion until it's soft and golden.
Add 4 oz of rice per person as a main dish, or 2 oz of rice if serving as a side dish. Sauté the rice for a few minutes. Make certain the rice is well coated with oil.
Have 3-5 cups chicken broth ready. If you need to use bullion cubes, try and find porcini mushroom bullion cubes. Canned or homemade broth is best. You are not going to add all broth at one time. Add the broth slowly, about 1/3 cup at a time. Enough so that the rice stays wet, but never so much that it completely covers the rice. You don't want to see large amounts of liquid in the pan. When the rice has absorbed all the liquid from the last addition, add another one. Keep stirring. Be patient and keep the heat on simmer. You should hear the steam when you add the broth, but the rice shouldn't stick.
What happens if you use all the broth and you still need more liquid? Glad you asked. This is the place for the white wine. Add a cup or two, 1/3 cup at a time, to the rice. Stirring and simmering just as you did with the chicken broth. If you don't drink wine use more chicken broth.
When the rice is almost completely done add the final ingredients. I like a little saffron and Parmesan cheese. Let it set for a few moments. Many Italians like to add a little butter or oil at this stage. It helps to create a creamier risotto.
Additional ingredients can be added when you put in the cheese. There are some simple additions. Spinach works well. If you use frozen, chopped spinach, add it earlier in the cooking cycle, decreasing the amount of chicken broth needed. Fresh asparagus can also be added earlier in the cooking process. The heated broth will blanch the asparagus. You can add cooked shrimp or chicken at the end phase.
Don't be disheartened if your risotto comes out too hard the first time. Try again. This is one advantage to creating a simple risotto the first time. You can always let the rice cook a little more. Risotto is a fine dish for the fall and winter months. It's basic, filling, and comforting. You can serve it to your meat loving friends or vegetarians. Just remember, as with your friends and family, you need gentleness and patience.
Best Ham and Bean Soup
Best Ham and Bean Soup
Yield: 8 Servings
3/4 pound fully cooked ham cubed
1 cup peeled diced potatoes
1 medium onion chopped
3/4 cup diced carrots
2 cloves garlic minced
3/4 cup diced celery
2 Tablespoons Butter
1/4 teaspoon pepper
2 cans (16 ounces) great northern beans, rinsed and drained
1/2 cup frozen peas
3 cups chicken broth
2 Tablespoons minced fresh parsley
2 cups water
Instructions
In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender. Add peas and cook for 5 minutes. Add parsley and serve.
Yield: 8 Servings
3/4 pound fully cooked ham cubed
1 cup peeled diced potatoes
1 medium onion chopped
3/4 cup diced carrots
2 cloves garlic minced
3/4 cup diced celery
2 Tablespoons Butter
1/4 teaspoon pepper
2 cans (16 ounces) great northern beans, rinsed and drained
1/2 cup frozen peas
3 cups chicken broth
2 Tablespoons minced fresh parsley
2 cups water
Instructions
In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender. Add peas and cook for 5 minutes. Add parsley and serve.
Rice Pudding with Lemon Sauce
RICE PUDDING WITH LEMON SAUCE
LEMON SAUCE:
1/2 c. sugar1 egg, separatedJuice of 1 lemon
PUDDING:
2 eggs, separated
1 c. milk
1/2 c. sugar or to taste
1 lemon rind, grated
2 c. cooked white rice (1 c. raw white rice equals 2 c. cooked)
Mix by hand: rice, sugar, milk and grated rind of 1 lemon with slightly beaten egg yolks. Beat egg whites until stiff and fold into rice mixture. Grease lightly medium casserole. Pour in pudding mix and sprinkle top with cinnamon. Bake 30 minutes at 350 degrees. In small saucepan, combine lemon juice, sugar and egg. Bring to a boil. Take from heat and whip egg white until stiff. Fold into lemon sauce, put back on low heat to cook egg whites until thickened, being careful not to burn sauce (about 1-2 minutes). We always double the sauce recipe because it's so good. Also can be used for bread pudding.
LEMON SAUCE:
1/2 c. sugar1 egg, separatedJuice of 1 lemon
PUDDING:
2 eggs, separated
1 c. milk
1/2 c. sugar or to taste
1 lemon rind, grated
2 c. cooked white rice (1 c. raw white rice equals 2 c. cooked)
Mix by hand: rice, sugar, milk and grated rind of 1 lemon with slightly beaten egg yolks. Beat egg whites until stiff and fold into rice mixture. Grease lightly medium casserole. Pour in pudding mix and sprinkle top with cinnamon. Bake 30 minutes at 350 degrees. In small saucepan, combine lemon juice, sugar and egg. Bring to a boil. Take from heat and whip egg white until stiff. Fold into lemon sauce, put back on low heat to cook egg whites until thickened, being careful not to burn sauce (about 1-2 minutes). We always double the sauce recipe because it's so good. Also can be used for bread pudding.
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