Baked Red Beans & Rice

This was such an easy dinner to make and I really liked it.  It had a good mexicanish flavor.  We made ours into burritos and then just had chips & salsa on the side.  It made about 4 cups.

Baked Red Beans & Rice

1 cup long grain rice
1 1/4 cup vegetable broth
2 cups tomato salsa
1 16 oz. can kidney beans, drained & rinsed (I used pinto beans instead because I like pinto beans with rice better)
1/2 tsp. chili powder
salt & pepper

Preheat oven to 350 degrees.  Combine the rice and broth in a lightly oiled 2-quart casserole dish.  Stir in the salsa, beans, chili powder and salt & pepper to taste.  Cover tightly and bake until the rice is tender, about 1 hour.

Super Delicious Bean Soup

I've been playing around with bean recipes lately.  Meaning I've been making stuff up.  Last night I had a successful experiment.  I took about 3 cups of a 9 bean soup mix and put them in my crock pot at about 11 with 4 cups of Pacific chicken broth on high.  Then at about 3 I diced and threw in a couple of onions, a couple of bay leafs, and a can of diced tomatoes.  Then at about 4:30 I chopped up about 4 carrots and 3 stalks of celery and threw them in.  Dinner was at 6 and it was delish.  Only Lucy struggled.  And today for lunch it is even more delicious.

Sicilian Cousous

I made this last week and my audience was unimpressed.  But they are mostly impressed with mac & cheese, pizza and large mounds of any meat (also with balloons, silly jokes & potty humor).  So, needless to say, it was quite delicious.  And a very quick meal to put together.

Sicilian Couscous
Serves 4

Ingredients
2 Tablespoons extra-virgin olive oil
2 scallions, minced
3 Cups baby spinach, chopped
1/4 Teaspoon crushed red pepper flakes
2 Cups vegetable broth
1 1/2 Cups quick-cooking couscous
1/4 Cup golden raisins
1 Teaspoon grated orange zest
Salt
2 Tablespoons chopped fresh parsley
2 Tablespoons toasted pine nuts

Heat the oil in a large skillet over medium heat. Add the scallions and spinach and cook to soften the scallions and wilt the spinach, 2 to 3 minutes. Stir in the red pepper flakes, then add the broth and bring to a boil. Stir in the couscous and remove from the heat. Stir in the raisins, and orange zest, and season to taste with salt. Cover, and let stand for 5 minutes. To serve, sprinkle with parsley and pine nuts and toss gently to combine.

Recipe provided by Robin Robertson's Quick-Fix Vegetarian.

Green Apple Tart

So, my husband and I cut sugar out of our diet each year right after New Year's (usually until Valentine's Day).  It's just a way for us to eat healthier and not be constantly tempted with treats (as we were the whole month of December because who says no to homemade toffee and peanut brittle?).  We made this on Sunday to satisfy our sweet tooth one month into it.  It was pretty good and reminescent of apple pie.  I didn't have a tart pan, so I just used a 9 inch spring form pan, but it's best to place on top of a cookie sheet as the sauce may leak out of the bottom of the pan. 

Green Apple Tart with Vanilla Pecan Crust
from deliciousliving.com

Serves 8 / This scrumptious tart strikes a rare balance between rich and not-too-sweet. Prep tips: Fresh vanilla bean adds a decadent element, but you can substitute 1 teaspoon vanilla extract in a pinch. A mandoline makes it easy to slice apples uniformly, but a good sharp knife works too.


Vanilla Pecan Crust
3/4 cup pecans
5 dates, pitted
1 vanilla bean pod (or 1 teaspoon vanilla extract)
2/3cup blanched almond flour or almond meal (I accidentally used regular flour and it still turned out)
1 egg
1/8 teaspoon salt

Filling
4 medium Granny Smith apples (about 1 3/4 pounds), peeled and sliced 1/8-inch thick (I used 3 and it was plenty)
1 tablespoon fresh lemon juice
2 tablespoons arrowroot powder
1/4 cup agave nectar
3/4 teaspoon ground cinnamon

1. Preheat oven to 400˚. Place pecans and dates in a food processor and pulse until coarsely ground. Slit vanilla bean pod lengthwise and scrape inside to remove vanilla beans; add to pecan mixture and pulse until well ground. Pulse in flour, egg, and salt. Continue pulsing until mixture begins to form a ball. Lightly coat a 9-inch tart pan with oil or cooking spray. Using wet hands, press crust onto bottom and up sides of tart pan; prick all over with a fork. Bake for 10–12 minutes, until crust is dry, firm, and lightly browned. Cool completely.
2. Preheat oven to 350˚. In a large bowl, toss together apple slices, lemon juice, arrowroot, agave, and cinnamon. Fan out apples on top of prebaked crust, forming a circle; then layer more apples over the first circle and in the center. Pour accumulated juices over apples. Cover with foil, place on a baking sheet, and bake for 50 minutes, until apples are soft but still have some texture. Cool before serving.

PER SERVING: 235 cal, 13g fat (4g mono, 2g poly, 1g sat), 26mg chol, 4g protein, 30g carb, 4g fiber, 49mg sodium

Hearty Tuscan Bean Stew

This is another recipe from America's Test Kitchen.  I had not cooked with kale before and I loved it in this.  I like my soup to be a little thicker, so I added more celery and carrots, left out one cup of the water and doubled the amount of tomatoes.  I also did not do the toasted bread in the soup although it sounds very good.

Hearty Tuscan Bean Stew


We prefer the creamier texture of beans soaked overnight for this recipe. If you're short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.

Yield: 8 Servings

1 pound dried cannellini beans (about 2 cups), rinsed and picked over (I just used whatever dried white beans I could find)
1 tablespoon extra virgin olive oil plus extra for drizzling
6 ounce pancetta cut into 1/4-inch pieces (see note)
1 large onion chopped medium (about 1 1/2 cups)
2 medium celery ribs cut into 1/2-inch pieces (about 3/4 cup)
2 medium carrots peeled and cut into 1/2-inch pieces (about 1 cup)
8 medium garlic cloves peeled and crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (14.5-ounce) can diced tomatoes drained and rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices country white bread each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with a garlic clove (optional)

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

3. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

Pasta with Garlic and Olive Oil

This recipe was so good.  I was a little reluctant because it calls for 12 cloves of garlic, but it was so mellow and just right .  Even my very picky eater asked for seconds.  He was so happy at dinner time, he even actually tried a tomato!

Don't skip the extra step to make the toasted bread crumbs, they were so delicious on top too!

Pasta with garlic & oil
(from America's Test Kitchen)
Serves 4-6

Table Salt
1 pound spaghetti
6 tablespoons extra virgin olive oil
12 medium garlic cloves, minced or pressed through a garlic press (about 4 tablespoons) (I did mine in a small chopper)
3/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley leaves
2 teaspoons juice from 1 lemon
1/3 cup grated Parmesan cheese (optional)

1. Bring 4 qts. water to a boil in a large pot.  Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente; reserve 1/3 cup of the cooking water then drain the pasta and return it to the pot.
2. Meanwhile, heat 3 tablespoons of the oil, 3 tablespoons of the garlic and 1/2 teaspoon salt over low heat in a 10-inch nonstick skillet.  Cook, stirring constantly, until the garlic is sticky and straw-colored, 10-12 minutes.  Off the heat, stir in the remaining 1 tablespoon garlic, the red pepper flakes, parsley, lemon juice, and 2 tablespoons of the reserved pasta cooking water.
3. Transfer the drained pasta to a warm serving bowl; add the remaining 3 tablespoons of olive oil and remaining reserved pasta cooking water and toss to combine.  Add the garlic mixture and 3/4 teaspoon salt; toss to combine. 

Serve with Parmesan cheese and toasted bread crumbs.

For the bread crumbs, pulse 2 slices of sandwich bread in a food processor.  Combine with 2 tablespoons olive oil, season with salt and pepper.  Bake on a rimmed baking sheet at 375 degrees until golden brown, 8-10 minutes.

Also, I wilted some spinach and then sauteed it in the pan that had the leftover olive oil and garlic.  I just finished off the spinach with some salt, pepper and a little lemon.

Soup Au Pistou

It's a new year and I am renewing my vows, so to speak, to eat food, not too much, mostly plants.  I made this for dinner last night and it was delicious! Another New York Times hit.  Love their recipes for health section!  (The rest is copy and pasted from the website)

Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.

Recipes for Health

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Related

Recipes for Health: Cleaning Out the Pantry (July 13, 2009)

Recipes for Health: Bulgur and Walnut Kibbeh (July 14, 2009)

Recipes for Health: Wheat Berries With Broccoli (July 15, 2009)

Recipes for Health: White Beans With Celery (July 16, 2009)

For the soup:

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained

2 quarts water

1 large onion, chopped

4 large garlic cloves, minced or pressed

A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf

Salt to taste

1 tablespoon extra virgin olive oil

2 leeks, white and light green part only, cleaned and sliced

1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid

2 cups shredded savoy or green cabbage

2 large carrots, diced

2 celery stalks, diced

1 medium-size zucchini, scrubbed and diced

2 medium-size turnips, peeled and diced

1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside

1/2 cup soup pasta, such as macaroni or small shells

Freshly ground pepper

For the pistou:

2 large garlic cloves, halved, green shoots removed

Salt to taste

2 cups, tightly packed, fresh basil leaves

1/3 cup extra virgin olive oil

1/2 cup freshly grated Parmesan

Freshly ground pepper

1/2 cup freshly grated Parmesan for sprinkling

1. Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.

2. Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.

3. While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.

4. To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.

5. Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

Serves: Six to eight.

Advance preparation: The soup can be made through step 2 up to two days ahead, and definitely benefits from being made a day ahead. Refrigerate overnight, then bring back to a simmer and proceed with the recipe. The blanched green beans will keep for two or three days in a covered bowl in the refrigerator.

Tofu Curry

This is a recipe I got from Tasty Kitchen. My family loved it!

6 whole scallions, thinly sliced
1/2 bunch fresh cilantro, chopped
2 Tbls. olive oil
5 tsp. curry powder
1 Tbls. butter
28 oz coconut milk
juice of 1 whole lemon
sea salt to taste
2-3 tsp. sesame oil
15 oz Extra Firm Tofu, patted dry and cut into 1 inch cubes

Heat olive oil over med/low heat in pan. Add curry and scallions, when they are slightly translucent add butter. When bubbling add coconut milk and bring to boil, simmer for 2 mins. Stir in lemon juice and season with salt. (The sauce was not thick enough for me so I brought it back to a boil and added a little corn starch mixed with water.) Stir in cilantro.
In a skillet over med/high heat the sesame oil. When it's really hot add the tofu. Let it brown and then toss to continue browning on all sides.
Serve tofu over rice topped with sauce.

Goat cheese and spinach over pasta

We made this the other day and it's super yummy (if you like goat cheese), fresh, and easy.

Pasta:

5 oz goat cheese

2 cups spinach (or arugula)

1 cup quartered cherry tomatoes

1/4 cup olive oil

2 tsp minced garlic

1/2 tsp black pepper

1/2 tsp salt

8 oz penne pasta

Cook pasta in a large pot of boiling water until al dente. While the pasta is cooking, brown garlic in a little bit of olive oil.

Crumble goat cheese into a large serving bowl. Add spinach, tomatoes, olive oil, garlic, and salt and pepper.

Drain pasta and toss with goat cheese mixture.

Brushetta:

1 French bread baguette

4 large cloves of garlic

1/2 tsp coarse salt

2 Tbsp butter at room temp

1 Tbsp olive oil

2 Tbsp minced fresh flat-leaf parsley

2 Tbsp minced fresh basil leaves

2 balls fresh mozzarella cheese, sliced

4 small tomatoes

2-4 Tbsp parmesan

Cut the baguette in half crosswise. Cut each piece in half lengthwise to form 4 pieces. Sprinkle the garlic with salt and mince (or I'm a slacker and I just put it through the garlic press). Transfer to a small bowl and add the butter, oil, parsley, and basil, and stir until blended. Spread the garlic butter mixture on cut side of bread. Grill the bread, cut sides down, until lightly toasted on a grill or on broil in the oven.

Remove from the grill. Quickly arrange mozzarella on the cut sides of the toast. Return to the grill, cut side up. Cook until bottoms are toasted and cheese warms and softens, about 2 minutes. Remove from grill and top with tomatoes and a sprinkle of parmesan cheese. Serve at once!

Happy Eating!

Quinoa salad

I made this for dinner tonight as a side and loved it. I thought the flavors were perfect together. (though I did omit the tomatoes since they are not in the garden yet.) Tyler - not so much. His only comment was "how many times do I have to tell you I don't like quinoa?" I think anyone who enjoys quinoa will like this simple recipe - plus everything in is it stuff you probably always have on hand.


Warm Quinoa & Broccoli Salad with Carrot-Ginger Dressing


A dash of soy sauce and Asian sesame oil gives this easy to put together salad its unique flavor.
SERVINGS
6
COOK TIME 
20
TOTAL TIME 
32
INGREDIENTS
1 1/2 cups quinoa
3 1/4 cups plus 3 tablespoons water
Salt
1 bag (10 ounces) broccoli florets
2 medium tomatoes, chopped
2/3 cup chopped carrot (about 1 large)
3 tablespoons finely chopped peeled fresh ginger
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
PREPARATION
1. In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
2. Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on high 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.
3. In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water and 1/4 teaspoon salt; blend until pureed. Add to quinoa, broccoli and tomatoes and toss to combine. Serve salad warm or at room temperature.


Read more: http://www.thedailygreen.com/healthy-eating/recipes/533?click=main_sr#ixzz0mGLNoBs8

Carrot Salad

Carrot salad

This is a revised version of the famous carrot salad from the 70's that was loaded with mayonnaise and sugar. It has a great blend of flavors, is light and both Lincoln and Tyler ate it. Must be a winner.

Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped flat-leaf Italian parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 bag (10 ounces) shredded carrots
• 1/2 cup dried cranberries
• 1 small red onion, chopped
• 1/2 cup slivered almonds, toasted

Directions

Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.

Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight.

Strawberry-spinach salad

I love this salad in the spring time, but this year I found this dressing and it is such a perfect compliment. I have been using toasted walnuts instead of almonds and they are so yummy!

Ingredients

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 10 ounces fresh spinach- rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before ser

Vegetable Lo Mein

This recipe was very good and pretty easy once you get past the chopping.  I looked everywhere for some good, fresh lo mein noodles (I had some over the summer at the Farmer's Market and have been thinking about them for some time now), but I was unable to find any.  I went to the Super China Market on 90th and about 100 west (right next to the liquor store) to see if they had any.  They did not, but I picked up a huge box of these noodles on recommendation of one of the woman working there. 


They were very good.  They had just enough stick to be able to eat with the chopsticks that we picked up while at the China Market (I have a few chopstick trainers for my kids that I got at Noodle & Co.).  Enjoy! 

Vegetable Lo Mein

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Pasta is always a hit with kids and lomein is no different. Teaching children to eat with chopsticks is great fun and opens the door to discussion of other cultures. For protein, tofu, chicken, or pork make good additions to this dish.

Ingredients

3/4 pound lo mein noodles or whole wheat spaghetti
Sesame oil (start with a small amount)
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic (about 3 cloves)
1/3 cup sliced scallions (green onions)
1 cup julienne carrot (2 large)
1 cup thinly sliced celery (1-2 stalks)
1 cup thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Method

Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

Nutrition

As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 188 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 739mg sodium, 43g total carbohydrate (2g dietary fiber, 41g sugar), 8g protein


For a little amusement, read the instructions printed on the box.  My favorite is number 3.

Balsamic Vinaigrette

I have been making my own salad dressing for a while now, but the other day, I was out of half of the herbs that I needed to make the german salad dressing, so I tried out a new recipe. It is now my favorite. So delicious:

Back-to-Basics Balsamic Vinaigrette

MAKES 2/3 CUP

From “Eat, Drink & Be Vegan”

¼ c. balsamic vinegar (see note*)

3 tbsp. pure maple syrup or agave nectar

1 tsp. Dijon mustard

½ tsp. (rounded) sea salt

freshly ground black pepper to taste

1 small clove garlic (optional)

3½4 tbsp. walnut oil (see note*) (I used olive oil)

With a hand blender or in a blender, combine all ingredients except oil

and puree. Continue blending while slowly adding oil until emulsified.

Season to taste with additional salt and pepper if desired.

Other flavorful vinegars can be substituted for the balsamic, including white balsamic, red wine, or sherry vinegar.

Instead of walnut oil, try olive oil or a combination of both, with a touch of wasted sesame oil.

I just realized that I never posted the recipe for the German Salad Dressing on this blog, so here it is:

German Salad Dressing
1 c. cider vinegar
1 c. sugar
1 1/2 T. onion salt
1 T. garlic salt
1/2 tsp. thyme
1/4 tsp. rosemary (crushed)
1/4 T. basil
1/2 tsp. dill
1/2 c. lemon juice
1/2 c. fresh orange juice
Blend in blender

You can blend it with mayo for a creamy salad dressing. I double the recipe and use half for a vinaigrette and the other half mixed with mayo. It's very good on just about anything.

I started experimenting with this because it has so much sugar in it, so I now make it by doubling all of the ingredients, except for the vinegar and sugar.  I only use half the amount of vinegar and then I replace the sugar with honey (about half or so, but I do it to taste).  It's really great on salads, but also on pasta.  This is now a staple in my home to replace ranch dressing.  My kids love it and call it ranch.

Orzo with Roasted Peppers, Olives & Goat Cheese

I have had this recipe for a while and your guess is as good as mine where it came from.  I made it purely out of selfishness because it sounded delicious to me and I knew very well that my husband thinks he doesn't like kalamata olives and that my son doesn't like peppers or goat cheese so much.  Anyway, I was surprised that all of the flavors together really mellowed each other out and it was really quite good.  My kids did not ask for seconds or have it for lunch the next day, but they both finished off their plate without one bit of complaining.  So, that to me = a great recipe.  (FYI-I think I am a little sassier posting recipes when I should actually be in bed)

Orzo with Roasted Peppers, Olives & Goat Cheese

Recipe courtesy Wolfgang Puck, 2004

Prep Time: 20 min

Inactive Prep Time: 20 min

Cook Time: 30 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 2 tablespoons olive oil, plus more for garnish
• 1/2 medium yellow onion, finely diced
• 12 ounces orzo
• 1/4 cup chopped kalamata olives in oil, drained, plus more for garnish
• 3 ounces goat cheese, crumbled
• Salt and freshly ground black pepper
• 1/4 cup fresh parsley leaves, for garnish

Directions

Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.

In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.

Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.

Garnish with parsley, olives, and a drizzle of olive oil.

Whole Wheat Crackers

Through Anna's gentle nudging, I am finally getting around to putting the cracker recipe that I love on here.  I got it off of a cooking blog about a year ago and have tweaked it a bit.  I wish I could give credit to the proper source, but I can't.  These are the best crackers though - so yummy and so easy!

Ingredients

1 c whole wheat flour
2 TBS. butter (I often replace this with the same amount of coconut oil)
pinch of salt
1/4 c water

Preheat the oven to 400 degrees.

Put all ingredients except for the water in a food processor. Pulse the processor two to three times to blend. Add the water and run the processor until the dough forms into a ball. Flour a wooden board (I use a pastry mat), dump the dough on it, and roll it as thin as you can. Then bake on a cookie sheet or baking stone.

Bake 15 to 18 minutes. Let cool and cut with a pizza cutter or break into smaller pieces.

You can add any herb or spice or salt that you want.  We usually use kosher salt on top and then eat them with soup.  You can also throw in almost any dried herbs and they taste fabulous.  (If you use fresh herbs, they still taste good, but come out green.)

If you make them with coconut oil instead of butter, they turn out almost the same, just a little softer.  Also, I usually double this recipe and use two large cookie sheets.  They are still gone surprisingly fast.

Cold Rice Salad

I used to make this with chicken. You can if you want. I don't anymore. This is best made in the morning so it can be nice and cold for dinner. I usually like it best on day two, so make it ahead of time if you want.

Lots of crunchy raw veggies (radishes, cucumbers, carrots, celery, peppers, etc.) chopped up. Throw in a green onion if you like them. Mix veggies in with a few cups of brown rice (amount determined by how much your family will eat for dinner), and few spoonfuls of mayo (to taste), a generous amount of fresh squeezed lemon juice (at the least one lemon), a sprinkle of garlic powder, a few grinds of pepper, salt to taste. Sometimes I also add peas. Sometimes I don't.

Easy and delicious.

Oven Baked Lentils and Brown Rice

Surprisingly delicious and easy, this recipe was discovered at Zonya's health bites. She is from PBS. I've never watched her, but my friend told me about this one, and it's a keeper. Best part is it is sooo easy to make. Second best is it is a good pantry meal. Third, it tasted great. Here is her recipe with my adjustments:

2 small onions chopped

2 cloves garlic minced

About 25 ounces Chicken or Veggie broth

1 3/4 cups water

1/2 cup white wine

1 1/2 cups dry lentils, rinsed and picked over for stones

1 cup dry brown rice (not quick cooking)

6 stalks of celery chopped (or however much you want to add)

1 red pepper chopped

1 tsp basil

1 tsp oregano

1/2 tsp thyme

Fresh ground pepper

Mix all ingredients together in large large baking dish, bake at 350, uncovered, for about 90 mins. Mine cooked faster, so make sure you check it.