Isolation Bread Baking - Part 6

Stay-at-Home #7 (our stay at home has been extended to May 15) 

Above you see Rice Bread from Dan Lepard's  book "The Handmade Loaf." This would be a great loaf for a beginner baker - it was pretty much fool proof. It made the BEST garlic toast and grilled cheese! Oh, how I wish I had a Pullman pan for this loaf..... when the quarantine is over, and Amazon shipping is not so slow, I'm treating myself to this fun loaf pan. Check it out on the internet and see if you agree with me ..... I deserve it....right? 

See the grains of cooked rice on top? Weird, but effective. 

Curried Brown Rice Salad

A most delicious and unusual rice salad found in  "The Abundance Diet" by Somer McCowan. I had to swap out a few ingredients, but this salad is full of flavor! This makes a super lot! Maybe cut the recipe in half for a more reasonable amount for your family meal.

Here's what you need:
4 C cooked and cooled brown rice (that's about 2 C raw rice)
4 ribs celery, diced 1/4 inch
2 carrots, diced 1/4 inch
1 red pepper, diced 1/2 inch
1 small bunch green onions, chopped
1/2 C roasted cashews
1/2 C cilantro, chopped
1/2 C dried cranberries

Dressing:
3 T white wine vinegar
2 t dried curry powder
1 t dried cumin
1/2 ground ginger
1/2 garlic powder
1 T peanut butter

Also add to the dressing 1/3 C date paste: 1/3 dates, 2/3 water, high speed blender.

Pineapple Rice

Either you like or dislike using pineapple in your savory dishes. Wouldn't you agree? I used to LOVE ham and pineapple pizza, but I'm not eating ham these days. Other than that, I rarely use pineapple in anything other than a smoothie or a fruit salad. Recently, though, I saw a recipe for a pineapple rice and I decided to give it a try, with a few changes and additions. Much to my surprise, everyone at the dinner table ate it heartily! Especially me! My guys drizzled hot sauce over it. We decided it was good cold, room temperature, or heated up -- that's versatile! And see how pretty it turned out with all the yellow colors. I served mine with a simple baked tofu. You can find that recipe here on the blog.

:)

Here's what you need:
4 C cooked rice
1 fresh pineapple, cut in big chunks
1 small orange pepper, cut in 1/2 inch pieces
1 small red pepper, cut in 1/2 inch pieces
1/2 C red onion, cut in 1/2 inch pieces
6 green onions, white and green parts, cut in 1/2 inch pieces
1 C frozen corn
1 t salt, or to taste
1/2 t turmeric
1/2 t cumin
1/2 t dried coriander
1/4 - 1/2 t cayenne pepper
4 garlic cloves, minced
2 T tomato paste
1/2 C water for sauteing
1 C roasted, salted whole cashews

Here's what you do:
Saute the peppers, onions, corn, seasonings, tomato paste, garlic in the water until soft. Add sauteed veg to pineapple and rice. Mix well. Garnish with cashews. It's as easy as that!

Cheesy Stuffed Eggplant - Moosewood Cookbook

Last week I mentioned that I have some unusual ingredients lurking in my pantry and fridge. Today I present this gorgeous, gorgeous wild rice from the Upper Peninsula of Michigan. (Do I really need to clarify that the Upper Peninsula is in Michigan?  Seems redundant to this Michigan girl. Anyway, it's beautiful and wild and natural and awesome up there. It almost seems like another state: Yoopers have a special accent, they eat food that can only be found there (think meat pasties), and they understand snow... real snow!)

I spent a week in the UP last summer and purchased these two types of wild rice. (can you see the difference?) Seriously, I forgot they were in my fridge. Now, I'm on a mission to use them whenever I can.

This eggplant recipe from my beloved Moosewood Cookbook is one of my old standbys. Today, I swapped wild rice for the recommended brown rice (a great improvement!) and I messed around with the original seasonings.

I served it in the hollowed out eggplant which would be fancy for a dinner party, but usually, I just plop it all in a casserole and call it good. Chewy, cheesy, creamy, and really good.

Here's what you need to stuff 5 eggplant halves or make a nice casserole:
6 medium eggplants
1-1/2 C  raw wild rice, cooked
olive oil
2 C minced onion
12 oz minced mushrooms
salt
basil
thyme
oregano
black pepper
hot pepper flakes
5-6 cloves garlic, minced
1 1/2 C cottage cheese
1 C grated cheddar cheese
1/2 C fresh parsley
2 T sunflower seeds
1 T sesame seeds

Here's what you do:
Cut the eggplants lengthwise and use a spoon to scrape out the insides. It's a bit tricky, but be patient....it's possible. Chop the flesh in about 1/2 inch cubes. (If you're not serving the rice in the eggplants, simply peel the eggplants and chop the flesh.)

Saute the eggplant, onions, mushrooms, herbs for about 15 minutes. Add the garlic at the last minute or so.

Mix everything. Bake till perfect.

Middle Eastern Rice and Lentils

This has happened to me more than once: I make a great vegan meal and decide to take it to a church potluck, you know, with the idea of impressing everyone and glowing in the aftermath of a whole slew of folks turning from their meat-eating-ways.

My Lentil Bolognese (HERE is the recipe) is worthy of a gold star and accolades from all camps, yet it does not translate well to a crock pot full of cooked rigatoni. There is no oil or fat in it, so it really doesn’t stay nice and loose and hearty. At that potluck, my crockpot was filled with a blob of sticky pasta with a strange scattering of lentils. Seriously embarrassing.

For another potluck I made the Forks Over Knives “Smoky Little Devils” (HERE is that recipe) which are tiny red potatoes, filled with a spicy hummus: reminiscent of deviled eggs. That potluck found my offering to be way too heavy on the turmeric (which can be bitter if you’re not used to it).  One friend asked me, “Is that turmeric in there?” ….meaning, “My GOSH, that’s a lot of turmeric!” Alas, my platter of little devils sat basically untouched….except by me. (I do recall everyone else eating buckets full of chickens' legs and I believe there were also pork ribs there too ….. sigh….. a poorly made smoky devil stands no chance against those….)

Last week, I brought a crockpot full of this terrific rice dish, sure that I’d be the talk of the luncheon…..but I was too lazy to leave the house for brown rice and I used white rice instead….. which simply created a weird crockpot full of rice and lentils. Blah.

You will have to trust me when I say that I am a great cook and I can tell a cruddy recipe from a good one. This one’s good…. I just HIGHLY recommend that you use brown rice!

Here’s what you need:

½ onion, chopped

1 T veg oil

1 C uncooked BROWN rice

2 T tomato paste

2 ½ C water

¼ t cinnamon

¼ C dry brown lentils

1 t salt

½ C golden raisins

½ C slivered almonds, toasted

Here’s what you do:

Saute the onion in the oil.  Add the rice and stir a bit in the oil. Mix the tomato paste in the water and smooth it out. Add it to the rice along with the cinnamon and lentils. Bring to boil, lower to simmer, cover and cook about 20 minutes.

Stir in the salt, raisins, and almonds. May add a bit more water if it seems dry. Pour into a greased casserole. The mixture should be a bit watery.  Cover and bake 350 degrees for about 20 minutes.

Biryani

The most delicious, flavorful, spice-warm rice you will ever eat. There are many recipes on the internet to choose from, but mine is pretty darn good, so don’t even bother to shop around. You could serve this with a huge salad and grilled mushrooms or tofu and it would be an impressive meal. I served mine with a cauliflower and pea curry which had the same flavor profile as the biryani, so I don’t think the rice  got its well-deserved acclaim. 

I found a recipe for bryani (a typo?)  in “The Vegetarian Epicure” by Anna Thomas, copyright 1972. 1972! The entire cookbook is quite a walk down ‘hippie’ lane, but there are some gems between the pages. I made some modifications and those are reflected below.

Biryani

Here’s what you need:
¼ C non-dairy butter

1 ½ t cumin seeds

1 ½ t mustard seeds

¼ t cayenne pepper

½ t salt

1 clove garlic, crushed and minced

¼ t turmeric

¼ t ground ginger

½ t ground cinnamon

½ t ground coriander

1 large eggplant, peeled and diced

1 C sliced green onions

1 C blanched fresh wax beans (yellow beans), cut in 1 inch pieces

1 C chopped  jarred sweet red peppers

1 C chopped fresh tomatoes

4-5 C cooked rice, which has been prepared in vegetable broth

2/3 C roasted cashews, chopped in large pieces (or left whole for a better presentation)
½ C golden raisins

Here’s what you do:

Melt the butter and stir in the spices for a few minutes. Add the vegetables. Stir well and cook until veg is a bit soft. Add the cooked rice, cashews, and raisins. Stir well and pour in a buttered casserole. Cover tightly and bake at 350 degrees for about ½ hour. 

Sunshine Paella - Vegan Month of Food

Poesy and Plate
 Vegan Month of Food  2014

(checkout the hundreds of VeganMoFo blogs HERE)
My goal: cook and blog about vegan food 20 times
 during the month of September. 
My theme: words and food

Oranges , by Gary Soto

The first time I walked

With a girl, I was twelve,

Cold, and weighted down

With two oranges in my jacket.

December. Frost cracking

Beneath my steps, my breath

Before me, then gone,

As I walked toward

Her house, the one whose

Porch light burned yellow

Night and day, in any weather.

A dog barked at me, until

She came out pulling

At her gloves, face bright

With rouge. I smiled,  

Touched her shoulder, and led

Her down the street, across

A used car lot and a line

Of newly planted trees,

Until we were breathing  

Before a drugstore. We

Entered, the tiny bell

Bringing a saleslady

Down a narrow aisle of goods.

I turned to the candies

Tiered like bleachers,

And asked what she wanted -

Light in her eyes, a smile

Starting at the corners

Of her mouth. I fingered  

A nickle in my pocket,

And when she lifted a chocolate

That cost a dime,

I didn’t say anything.

I took the nickle from  

My pocket, then an orange,

And set them quietly on

The counter. When I looked up,

The lady’s eyes met mine,

And held them, knowing

Very well what it was all

About.

 Outside,

A few cars hissing past,

Fog hanging like old  

Coats between the trees.

I took my girl’s hand

In mine for two blocks,

Then released it to let

Her unwrap the chocolate.

I peeled my orange

That was so bright against

The gray of December

That, from some distance,

Someone might have thought

I was making a fire in my

hands.

Oh, how I love this poem and that wonderful woman behind the counter who remembers the joy and thrill of young love. The beauty of a half peeled orange in a young boy's hand is such a great visual image - truly like a fire. It's my favorite fruit and my favorite color. (Well, I love all fruits and I love all colors)

If you've never read Gary Soto, then let me be the first to recommend his writing to you. I use a lot of his stuff in my classroom. 

And if you've never made paella at home you will be pleased to see how simple it is. Really, it's just a baked rice casserole with lots of veggies and that extra special ingredient: saffron! If you have time and you're willing to babysit the paella while baking, you will have great success! Any heavy bottom oven proof pan will do fine for this dish. 

Sunshine Paella

Here's what you need:
1 C white rice
2 C vegetable broth + lots more to drizzle over rice while cooking
a large pinch of saffron
olive oil
2-3 carrots sliced very thin
various vegetables, sliced ; red and orange peppers, onions, green peas, artichokes
lemon slices
sliced almonds
chick peas or other beans for a boost of protein. 

Here's what you do:
Warm the vegetable broth with the saffron and set aside
Heat the pan with a generous amount of olive oil and stir the rice in the hot oil until each grain has become a bit translucent. 
Slowly pour half of  the warm broth over the rice and gently distribute the rice. 
Place pan, uncovered, in a 350 degree oven for about 5 minutes. 

Pour the remaining broth over the rice, stir gently and bake another 5 minutes.
Arrange the harder vegetables in a pleasing pattern : I was aiming for a sunshine, so I put the veg in a circle - kinda like the rays of the sun. (peppers, onion, chick peas)
Cover the pan with foil and bake for 10 more minutes

In the meantime, saute the carrot slices in olive oil and another small pinch of saffron threads.
Keep checking the paella and test for 'done-ness' by tasting the rice. I added quite a bit more vegetable broth and kept baking it and checking it at 10 minute intervals. I probably added another 1 1/2 C broth.
Never stir it!
Eventually, add the softer vegetables: lemon slices, artichokes, peas and almonds) Keep baking and checking - for a total of maybe 40-50 minutes. It can sit covered for a long time after it comes out of the oven.
Place the carrots in the center of the paella for a spectacular presentation.

Before serving, drizzle with more olive oil (optional) and a squeeze or two of fresh lemon (mandatory)

Buen Provecho!

Tracy’s Thai Inspired Stuffed Peppers

Creamy and Spicy

1 can coconut milk

1 heaping tablespoon red curry paste

2 t sugar

1 t soy sauce or other salty Asian condiment

½ head cauliflower chopped in very small pieces

1 shredded carrot

½ C frozen peas

1 can chick peas

Cooked rice – about 3 C

Red peppers, halved and cleaned

Bake at 350 until the pepper is very soft and starting to wither. 

Mix the milk, curry paste, sugar and salty seasoning. When simmering, add the cauliflower pieces and continue to cook on low until the cauliflower is very tender. Add the frozen peas, shredded carrots, chick peas and rice. Mix well. Stuff each pepper half very full, making sure to get the mixture into every crease of the pepper. There will be plenty to stuff 4 peppers (8 halves), or just plan to use the left-over rice for another meal. 

Chickpea Paella

This paella is so pretty – spectacular, in fact. If you've never made paella, then you might be surprised at how simple it is to create such a special dish. All you need is time, a low flat oven proof pan and saffron. If you have a paella pan, awesome! If not, I think a rimmed baking sheet would work in a pinch. A metal pan will give you the best result – a crispy, chewy, golden-brown bottom layer. I don’t really have quantities today –just trust your kitchen instincts and give this a try!

Here’s what you need:

Vegetable broth, warmed with a pinch of saffron (don't be shy)

Uncooked white rice

Olive oil (don't be shy)

Chick peas

Other various vegetables cut to bite size pieces. You can see I used red peppers, carrots, cherry tomatoes and snap peas. Lemon wedges are also delish in paella. (Peas are classic also.)

Here’s what you do:

Place the paella pan on low heat and coat it liberally with olive oil. Sauté the rice and chick peas in the oil, stirring constantly until the rice loses its pure white color. Carefully place the pan in a hot oven (350 degrees) and carefully ladle in some warm, saffron broth. Cover the rice with broth. Close the oven and wait about 5 minutes. Without stirring, add more broth and wait another 5 minutes until the liquid is absorbed. Continue doing this until the rice seems done but resist the temptation to stir! I often drizzle more olive oil around the perimeter of the pan to help create a crispy edge.

When the rice is almost done, begin to add the veggies, in a decorative way. Add harder veg first and allow to bake before adding the softer veg. If using lemon wedges, add them last.

That’s it! Simple, right? Serve with salad and a big glass of red wine. 

Enchanted Broccoli Forest – Moosewood Cookbook

One thing I cannot get over is how much my cooking has changed in the last year. Meals used to revolve around the ubiquitous boneless skinless chicken breast. Mushrooms, eggplants and squash were only side dishes. Cheese was melted over everything.

Up until a year ago I was cooking for a crowd, or at least more than two people. I used the crock pot and the pressure cooker; my freezer was packed full of whatever was on sale. Huge amounts of food were consumed.

When my children were little, I loved nothing better than to make ‘kid food,’ but this never meant boxed man ‘n cheese! It meant homemade meatballs served with fun shaped pasta. Or Mickey Mouse shaped pancakes. Or individual pizzas, each made to everyone’s personal preferences. Toothpick night, dip night, eat dessert first night.

I recently remembered this fun recipe and made it when my sons were home for dinner. I served it with Ina Garten’s Lemon Chicken (which, if you are still eating chicken is absolutely the best chicken dish on earth. Check it out here.)

Silly, I know….make a rice pilaf and stand some broccoli up like a little forest….then label it ‘enchanted’…… but I like it….and my kids used to love it….and that warms my heart….and besides, it tastes great. Kid food for grown-ups.

Here’s what you need:

1 small bunch broccoli

1 T oil or butter

1 C chopped onion

1 clove garlic, minced

2 T lemon juice

6 C cooked rice – white or brown

Salt, pepper, cayenne to taste

2 t dried dill

1/4 – 1/2  t dried mint

1/4 C minced fresh parsley

1/2 C toasted sunflower seeds (or salted sunflower seeds)

1 C grated cheddar

More butter, melted for drizzling over the top

Here’s what you do:

Trim the broccoli making sure you have about 15 ‘trees’ that are long enough to stand up. Trim the tough spears. Plan to serve the remaining broccoli on the side. Steam the broccoli until just fork tender. Run under cold water to stop the cooking and to retain the bright green color.

Sauté the onions over medium heat until softened and not brown. Add the garlic and cook for another minute. Add the lemon juice, seasonings, herbs, seeds, cheese and rice. Mix well and pour into a prepared 9 X 13 pan.  Arrange the broccoli in a pleasing way throughout the rice. Drizzle with melted butter. Create a tent out of aluminum foil to partially cover the veggies. Bake 15-20 minutes in a 350 degree oven. Serve right away.

Sushi Roll Edamame Salad – Isa Chandra

Even in the middle of the Polar Vortex, I craved salad.

Was it cold last week where you lived? We were way below zero and I still craved salad.

Did you have to shovel out from 4 feet of fresh snow fall? I did, and I still craved salad.   

Schools closed; state highways and freeways closed; I stay in the house for three days straight…. And I craved salad.

The fireplace was on; the car was under two feet of snow; hot tea was constantly in my mug…. And I craved salad. ... and yes, I had nori in my pantry. ..... and edamame in my fridge.

Isa never fails, but.... I think her salad needs MORE nori and LESS green onion. My changes are reflected here. 

Our lighthouse. January 2014 (this is not my photo and there are many more great Lake Michigan Polar Vortex photos on the internet. Actually, it was really beautiful - just too darn cold!)

Here's what you need:

1 C edamame beans

1 t rice vinegar

1 t agave

6-8 C chopped crisp lettuce

2 C cooked brown rice

1 small cucumber, sliced

1 carrot, sliced
4 t sesame seeds
2 sheets nori, chiffonaded - cut into very fine strips
1 avocado

Green Onion Miso Vinaigrette
1/4 C light miso
1 C chopped green onions - green and white parts
3 T rice vinegar
2 t fresh ginger (or more to taste)
1 clove garlic
2 t agave
2 t sesame oil
1/2 C water

Here's what you do:
Mix 1 t rice vinegar and 1 t agave and pour over edamame beans. Arrange all salad ingredients on a large platter. Mix all dressing ingredients in a high powered blender and whirl until very smooth. Add more water if needed. Drizzle over salad. 

Coconut Cardamom Rice Casserole – from Cook’s Illustrated

Here’s another recipe I used in my Cuban Christmas menu – it’s a good one, especially if you want to serve rice to a big crowd. Nothing worse than fiddling with food on the stove at the last minute. This goes into a casserole and then into the oven.  Super easy and perfect with my Ropa Vieja.  I did not garnish this with cilantro and lime because I also served a mango salsa which was loaded with both cilantro and lime. The cashew topping on this dish was outstanding! I would never have thought of this! Crunchy and salty and buttery.

Here's my Cuban Christmas meal. Ropa Vieja. Mango Salsa.
Cardamom Rice. And off to the side- Pineapple Coconut Layer Cake
with Pineapple Curd. 

Cook’s Illustrated has the very best recipes and methods, in my opinion.  The research that goes into every recipe is incredible and I can’t even imagine how many repetitions they must do to get the perfect end product.  If you’ve ever seen their TV show then you know that they treat every recipe like a mini science experiment, explaining how every protein, fat, spice and temperature contribute to the recipe.

I found this recipe in a huge hard cover cook book called “Cover and Bake,” but I see it all over the internet also. This makes a huge 9x13 casserole, so maybe cut everything in half if you don’t want too many leftovers.

Here’s what you need:

For the topping:

1 C roasted, unsalted cashews

4 slices good white bread, torn in pieces

2 T melted Earth Balance non-dairy butter

For the rice:

2 T Earth Balance non-dairy butter

1 medium onion, minced

2 jalapeno peppers, stemmed, seeded and minced

1 T fresh ginger, minced

2 cloves garlic, minced

1 t cardamom

4 C vegetable broth

4 C coconut milk (Silk brand beverage)

2 C water

3 C rice

Salt and pepper to taste

(cilantro and lime for garnish)

Here’s what you do:

Process the cashews in a food processor until crumbly – not too long. Add the bread and melted Earth Balance and process until crumbly.  Set aside.

Melt 2 T Earth Balance. Saute the onions and jalapenos until soft, but not brown – about 5 minutes. Add the garlic, cardamom and ginger and continue to cook for a few minutes. Add the broth, milk and water. Bring to a simmer. Add the rice, salt and pepper. Return to a simmer, lower heat, cover and cook for about 20 minutes – stirring often. Pour creamy rice mixture in a prepared 9x13 casserole. Top with cashew bread crumbs. Bake 350 degrees for about 20 minutes.

(printable recipe)

For the rest of the recipes, click below:

Ropa Vieja,     Pineapple Layer Cake with Pineapple Curd,     Simple Mango Salsa. 

Moros y Cristianos

There must be as many recipes for beans and rice on this planet as there are abuelitas. I can picture her now, heading home down a narrow, unpaved road in a small pueblo, a dog running nearby; carrying groceries in a reused plastic bag. Scolding children along her way, perhaps. Greeting neighbors.  

She has just come from church where she has lit candles and prayed. This women is the backbone of her community. She holds her family together – through strength, prayer, presence and yes, through food.

I have met this woman and I love her. She defines ‘salt of the earth’ and epitomizes what it means to serve one another. She is modest; she is frugal; she is wise.  

Beans and rice. The most humble of foods.

Beans and rice. Served at every Cuban table and throughout the Latin world.

Beans and rice.  A dish whose name bears centuries of history and tradition.

Here’s what you need: (This make enough to feed a huge crowd! Cut the recipe in half to fill a huge bowl like the one pictured above.)

1 ½ C dried black beans

¼ C olive oil

2 ½ C chopped green pepper (or red pepper)

2 ½ C chopped onion

4 cloves garlic, minced

3 t cumin

1 t oregano

2 bay leaves

3 T white vinegar

2 T tomato paste

2 t salt

 1 t black pepper

4 ½ C vegetable or chicken stock (the best quality)

3 C long grain white rice

Here’s what you do:

Cover the dry beans with 4 cups of water in a 2 quart pan. Do not add salt at this point. Bring to a full boil and boil for 3 minutes. Remove from heat. Cover and allow to sit for one hour.

After an hour, drain and rinse the beans. Cover with fresh water. Bring to a boil, reduce heat to simmer, cover and cook until tender – about 40 minutes. Drain and set aside.

In a large pot or Dutch oven sauté the peppers and onions in the olive oil until tender. Add the garlic and cook for another minute. Add the spices, tomato paste, vinegar and beans. Stir gently and cook for a few minutes. Do not add salt at this point.

Rinse the rice thoroughly until the water runs clear. Add the rice to the pot. Pour the stock over the beans and rice. Stir, bring to a simmer, cover and cook gently for about 20 minutes – or until the rice is fully cooked.

Season with salt and pepper. Serve with a drizzle of olive oil, fresh limes, cilantro, avocado, tortillas and love. 

(printable recipe)

Lemony Wild Rice with Spinach, Pine Nuts and Currents: VeganMoFo # 6

I am a Veganwannabe # 6

My house is filled with treasured scraps like this one. Some are clipped with scissors. Others are torn. Some are from the dentist office. Others are from the auto shop. All are carefully stored in a paper clip until ready for use.  As you can see, this one earned 4 X 5 stars…… seriously, I did not just write those in today….I honestly wrote them in on the night I made this ….. weirdo, I know!
There was something really nice about the sweet currants and the sharp lemon flavors mixed together. I will definitely be making this again......the most difficult part of this vegan thing is what to grab for lunch.... this type of hearty salad is perfect. 

Here’s what you need:

4 ½ C  vegetable broth or water

1 ½ C wild rice, rinsed

2 T olive oil

1 large onion, chopped

Lot of baby spinach

1 lemon, zested and juiced 

(ONE lemon is plenty!! "Shocking amount of lemon," according to my hubby.) 

1 pinch dried hot red peppers

Salt, pepper

1/3 C toasted pine nuts

1/3 C currants

Here’s what you do:

Get your rice on! Bring the broth to a boil, add rice, cover and simmer for about 30 minutes….mine needed a bit more time. Let it sit for a while until the liquid is all absorbed.

Sautee onion until nice and soft. Add the spinach and cook for about 3-5 minutes. Add in the rice, lemon zest, lemon juice, red pepper flakes, pine nuts and currants.  Stir and serve.

I ate mine for lunch with the most delicious pear!!! Unfortunately, my white nectarine was kinda mushy…don’t you hate that? And yes, that’s a brownie.  And yes, that's my classroom. And yes, I am a teacher. And yes, sometimes I eat my weird food like a recluse in my classroom. Although...... I wonder if people actually think my food choices are better than theirs???? Interesting.....

Tomorrow's post: Linguini with Roasted Broccoli and Cashew Cream.... I got brave and tried the Nutritional Yeast!! YEAH FOR ME!!!! (sorry....i am getting into this MoFo thing!)

Green Rice: VeganMoFo #4

I am a Veganwannabe: Post # 4

I’ve been making this side dish for years. The original recipe comes from Taste of Home Magazine circa 1990. I served it with sauteed cherry tomatoes and for kicks I threw in some scallions – wow, were they great! Super sweet and very tender. Perfect as a side dish and hearty enough for a meal. You can't believe how much flavor this has! 

Here’s what you need:

1 C chopped scallions

1 C minced parsley

4 t olive oil

4 t non-dairy butter

1 ½ C white rice

3 C vegetable broth

1/8 t cayenne pepper

1 bay leaf

Here’s what you do:

Sautee the scallions and parsley in oil and butter until soft – about 1 minute. Add rice and cook until the rice in nice and coated. Stir in the broth, cayenne and bay leaf. Bring to a boil. Reduce heat, cover, simmer for about 20 minutes.

Sautee cherry tomatoes and scallions in a bit of oil until tender and serve as a garnish to the rice.

Next post: Burritos with refries, red peppers, tomatoes and more of these awesome sauteed green onions! Check back! Yeah VeganMoFo!! 

Gourmet Chicken Casserole

I'm not sure what makes this gourmet…. Almonds?....Celery?..... Canned Cream of Chicken Soup?..... Maybe it’s the obligatory layer of cheese on top?

Well, whatever the mystery gourmet element might be, this flash from my past is a total home run.

I treasure this old recipe card because it reminds me of when I was first married and learning how to cook (with canned soup and mayonnaise). This casserole was something I turned to many, many times when having company or attending a potluck. It comes to me from a friend of my mom’s, Mrs. Knaus. Can you imagine how fun it must have been back in the day when couples got together to have drinks and dinner together. Make a big casserole. Maybe play cards for the evening. That's the kind of friends they were and still are to this day. In fact, as I write this, a bunch of their group is in Hilton Head enjoying time together and eating great food too, I am sure of it.  (Mrs. Knaus, are you out there….anyone from the West Racquet Club? – Hello!)

Here’s what you need: I doubled the recipe – one to eat, one to freeze

2 C cooked chicken breast, diced

1 can cream of chicken soup

1 C diced celery – sautéed

1 C rice

½ C slivered almonds – toasted

½ C mayonnaise

1 T lemon juice – (Ah Ha! Gourmet element revealed! )

(maybe some chicken stock to loosen the mass a bit)

Cheddar for the top

Here’s what you do:

There is really only one way in my opinion to make great chicken breasts. Start with bone in and skin on. Drizzle with olive oil and sprinkle with lots of salt and pepper. Bake for about 30-35 minutes depending on the size of the breast. They are done when a knife inserts easily and all juices run clear. Cool for about 20 minute, remove and discard skin, dice meat and use bones for broth. (Thank you Ina Garten!)

Cook the rice. Toast the almonds. Saute the celery in a bit of oil and maybe some water till crisp tender.

Mix it all together. I did loosen the whole affair a bit today with some chicken stock. Cover with shredded cheddar. Bake until bubbly and glorious.

Set the table, light some candles, turn off the TV and eat together. You can see it's not fancy at our house: casserole, roasted carrots and garlic toast.  Just do it. 

(printable recipe)

One Year Ago: My Maple Nut Snack Mix

One Year Ago: Breakfast Braid

Baked Chicken with Wild Rice, Onion and Tarragon

http://www.mayoclinic.com/health/heart-healthy-recipes/RE00098

 I found this recipe while scouring the Mayo Clinic web site, yes, Mayo Clinic. You would be surprised at how many interesting recipes they have – all low fat, low sodium, low calorie and heart-healthy. Those attributes don’t necessarily mean low flavor though. You get around that by making sure you have plenty of great seasonings and great textures in the food. This classic chicken dish has the pleasant flavor of tarragon (which I love) and chewy wild rice (which I also love).

Click here to check out the Mayo Clinic site – I’m sure you will find more than a few recipes that you can incorporate into your menu.

Here’s what you need:

6 boneless, skinless chicken breasts halves (or fewer)

1 ½ C chopped celery

1 ½ C chopped sweet onions

1 t dried tarragon

2 C low sodium chicken stock

1 ½ C dry white wine

1 package long grain and wild rice mix and seasoning packet

Here’s what you do:

Preheat oven to 300 degrees.

Cut chicken breasts into ½ - 1 inch chunks. Combine the chicken, celery, onions, tarragon and 1 C of the stock in a nonstick frying pan. Cook on medium heat until the chicken and veggies are tender – about 10 minutes. Set aside.

In a baking dish, combine the wine, remaining 1 C stock, rice and seasoning packet. Let this soak for about 30 minutes.

Add the chicken and veggies to the baking dish. Cover and bake for about 60 minute. Check it from time to time to make sure the rice does not dry out – mine was perfect!


One Year Ago: Mushroom and Garlic Pizza (this one is really, really great.....)
                         Cherry Pie My cherry picture comes from this post - check it out!
                         Couscous Chickpea Salad This is one of my favorite salads
                         Lime Cilantro Cole Slaw Very refreshing and unusual