Tag Archives: rice

SPRING WEATHER – WINTER RECIPES

29 Saturday Apr 2017

Posted by in Beef, Recipes, Vegetables

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It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing

RIGATONI WITH BEEF AND POMEGRANATE RAGU

2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.

Enjoy!

CREAMY CHICKPEA CURRY

1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.

Enjoy!

 

 

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RISOTTO WITH PEAS

13 Sunday Mar 2016

Posted by in Recipes, rice

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As we lost an hour to Daylight Savings with the time change, I wanted to make a dinner that was simple, very quick and time efficient, and evocative of the approaching Spring.

RISOTTO WITH PEAS

risotto with peas

4 tablespoons butter, divided

3 tablespoons olive oil, divided

1 onion, chopped

3/4 cup diced prosciutto

4 cups frozen peas

1 teaspoon salt

chicken broth as needed

2 cups arborio rice

1/2 cup freshly grated parmesan cheese

2 tablespoons chopped parsley

Heat a large pot over medium heat. Add 3 tablespoons of butter, 2 tablespoons of olive oil and onion. Saute until translucent. Add the prosciutto, peas, salt and about 1/3 cup broth.

Add rice and some broth and continue cooking, stirring occasionally and adding more broth as needed.

Cook until rice is al dente, about 20 minutes.

Turn off the heat. Add the remaining butter and olive oil and the parmesan and stir to combine. Let rest, covered, for three minutes. Stir in parsley and serve.

Enjoy!

Recipe adapted from Glamour

www.glamour.com/about/food-recipes

 

 

JAMBALAYA and HEARTY SHRIMP JAMBALAYA

26 Wednesday Aug 2015

Posted by in Entrées, Recipes

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Before Mum left, she was hoping to pick up a couple of boxes of Jambalaya mix to take back to New Zealand, but unfortunately, ran out of time.

Although these recipes appear to have a lot of ingredients, they come together quickly, are packed full of flavor, and are really very simple to make.

JAMBALAYA

jambalaya

1/4 cup butter

6 ounces smoked ham, chopped

6 ounces smoked sausage, chopped/sliced

6 ounces cooked chicken, chopped

1 onion, chopped

1 1/2 cups celery, chopped

1 green bell pepper, chopped

Seasoning Mix (recipe below)

1/2 teaspoon minced garlic

2 cups uncooked rice (I would put less in – maybe 1 cup)

4 cups chicken stock

Melt the butter in a large skillet over high heat. Add the ham, sausage and chicken. Cook for 5 minutes, stirring occasionally. Lower heat to medium, add the onions, celery, bell peppers, Seasoning Mix and garlic and mix well. Continue to cook for 10 to 12 minutes or until brown, stirring to deglaze the skillet occasionally. Stir in the rice.

Cook for 5 minutes, stirring occasionally. Add the stock and mix well. Bring to a boil and reduce the heat. Simmer for 20 minutes or until the rice is tender, stirring occasionally toward the end of the cooking time. Discard the bay leaves and serve.

SEASONING MIX

4 bay leaves

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon dry mustard

1 teaspoon gumbo file

1 teaspoon ground red pepper

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon thyme

Combine the bay leaves, salt, white pepper, dry mustard, gumbo file, ground red pepper, cumin, black pepper and thyme in a small bowl and mix well.

Enjoy!

Recipe adapted from Southern Accent A Second Helping, 2003

https://www.facebook.com/JuniorLeagueofPB?v=info

HEARTY SHRIMP JAMBALAYA

hearty shrimp jambalaya

2 tablespoons butter

1/2 cup diced celery

1/2 cup chopped green bell pepper

2 cloves garlic

1/2 cup chopped onion

1/2 cup uncooked rice

1 cup cubed, cooked chicken

1 1/2 cups water

1 (16-ounce) can tomatoes

14 ounces smoked sausage, cut into 1/2-inch slices

1 cup chicken broth

1/2 teaspoon paprika

1/2 teaspoon thyme

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 pound cooked and shelled shrimp

1/2 teaspoon garlic salt

3 dashes hot sauce

In a saucepan, melt butter. Add celery, green pepper, onion and garlic. Cook over medium heat until vegetables are tender. Add rice, chicken, water, tomatoes, sausage, chicken broth, paprika, thyme, cayenne pepper, and black pepper.

Cook over high heat until boiling. Cover, reduce heat to low. Cook 20 to 25 minutes, stirring occasionally until rice is fork tender. Add shrimp, continue cooking 4 minutes. Remove from heat, add hot sauce.

Enjoy!

Recipe adapted from Cheffrey, 2002

slidellfire.org/news.php?category=4

 

RED BEANS AND RICE

25 Wednesday Feb 2015

Posted by in main, Recipes

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I cooked Red Beans and Rice early one afternoon, and with a houseful of kids plus a hamper full of laundry, I wanted something on the table that was quick and easy.

All of the kids commented on how good it smelled while it was simmering on the stove – I left if for much longer than the 10 minutes specified in the recipe as I was busy doing laundry, vacuuming and cleaning the sink, as well as answering the door and gathering up the kids that were on their way home.

My husband and I were attending a fundraiser that evening, and our sitter was coming straight from her full time job, so I didn’t want her to have to do more than was necessary. Once the house had cleared out, I had a quick shower and cooked the rice, therefore dinner was ready to go when we were ready to go out the door.

RED BEANS AND RICE

red beans and rice

1 tablespoon olive oil

1/2 to 1 pound of smoked sausage, coarsely chopped

1 onion, finely chopped

1 green bell pepper, finely chopped

1/2 yellow bell pepper, finely chopped

3 cloves garlic, minced

2 (15-ounce) cans red kidney beans, drained and rinsed

1/2 cup beef broth

1 teaspoon ground cumin

1 teaspoon dried thyme

1 bay leaf

freshly ground black pepper, to taste

cooked rice for serving

In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell peppers and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, beef broth, cumin, thyme, bay leaf and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 (or more) minutes.

Serve the beans over the rice.

Enjoy!

Recipe adapted from The Food Network Magazine, January/February 2013

www.foodnetwork.com/recipes/…/food-network-magazine…

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS and TROPICAL RICE PUDDING

23 Thursday Jan 2014

Posted by in Dessert, Vegetables

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We had a container of fresh pineapple in the refrigerator, and I wanted to use it before it went bad – I hate to waste good food.
I came across the Tropical Rice Pudding recipe while reading the latest Southern Living magazine, and the Creamy Coleslaw with Pineapple and Almonds looked appealing to me, while I was searching through my stockpile.
The pineapple added a lovely fresh, tropical flavor to the dishes, which was so very welcome amidst these cold, dim days of winter.

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS

1/3 cup slivered almonds
1 cup chopped green cabbage
1 cup fresh pineapple, chopped
1/4 cup mayonnaise
1/4 cup creme fraiche
zest and juice from 1/2 a lime
1 teaspoon sugar
salt to taste

To toast the almonds, spread out on a cookie sheet, in a 350F oven for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine cabbage, pineapple and almonds.
In a separate bowl, combine mayonnaise, creme fraiche, lime zest and juice and sugar. Season to taste with salt. Toss with the salad ingredients and chill for at least 1 hour.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, May 2012

TROPICAL RICE PUDDING

2 cups cooked rice (I used Jasmine)
4 cups milk
3/4 cup sugar
1/2 teaspoon salt
1 cup cream
2 eggs
2 cups chopped pineapple
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon orange extract

Bring rice, milk, sugar and salt to a simmer in a large saucepan, over medium-high heat, stirring occasionally.
Reduce heat to medium-low, simmer, stirring often, 20 to 25 minutes, or until milk is reduced by half and rice is very tender.
Meanwhile, whisk together cream and eggs. Whisk 2 tablespoons of hot rice mixture into cream mixture. Reduce heat to low, stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat, stir in pineapple, orange zest, lemon zest and orange extract.
Enjoy!

Recipe adapted from Southern Living, January 2014
www.southernliving.com/food/‎

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS and SLOW COOKER BEEF TACOS and BLACK BEANS AND YELLOW RICE and MEXICAN COLESLAW and MEXICAN BROWNIES

31 Wednesday Jul 2013

Posted by in Appetizers, Dessert, main

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A friend had Lasik surgery, which she was thrilled with, and I was thrilled to help out in some small way, and take her and her family dinner – even though it gave her respite from cooking for only one night.
I settled on a Mexican theme, and hoped it was a fiesta feast they would enjoy!
SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS

1 garlic clove, minced
1 can garbanzo beans, rinsed and drained
1/4 cup tahini
juice and grated peel of 2 lemons
1 packet (1.25 ounces) taco seasoning mix, divided
1 can (4 ounces) diced green chiles
6 flour soft tortillas or corn chips, for serving

Pulse garlic, beans, tahini, lemon juice, lemon peel, and all except 1 tablespoon of seasoning mix. Pulse several times until well combined. Pour into a bowl, fold in chiles.
Heat oven to 350F. Cut tortillas into 6 to 8 wedges, spread evenly on cookie sheet, spray with cooking spray, sprinkle with remaining 1 tablespoon seasoning mix.
Bake 4 minutes. Remove from oven, turn wedges over and bake 4 minutes more or until toasted and crispy. Serve with hummus.
Enjoy!

Recipe adapted from Homemade Mexican Favorites, 2012
SLOW COOKER BEEF TACOS

2 pounds boneless beef chuck roast, cut into cubes
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6 ounce) can tomato paste
2 cups beef broth
1 onion
1 (8 ounce) can tomato sauce
1/2 green bell pepper
1 teaspoon ground cumin
1/2 teaspoon pepper
flour tortillas, warmed
toppings: sour cream, shredded cheese
Sprinkle beef evenly with salt.
Cook beef, in batches, in hot oil in a skillet over medium-high heat 5 to 7 minutes or until browned on all sides. Place beef in slow cooker, add chili powder, tomato paste, beef broth, onion, tomato sauce, green bell pepper, ground cumin, and pepper. Stir to combine, cook on high 4 hours or low for 6 hours, or until beef is tender.
Serve with tortillas and desired toppings.
Enjoy!
Recipe adapted from Southern Living
BLACK BEANS AND YELLOW RICE
1 package yellow rice mix
2 cans black beans, drained and rinsed
1 can mexican style stewed tomatoes
1 can chopped green chiles
1 cup shredded cheese
Prepare rice mix according to package directions. Heat beans, tomatoes, and chiles in a large skillet over medium heat. Add rice and cheese, stirring until cheese melts.
Enjoy!
Recipe adapted from Southern Living 
MEXICAN COLESLAW

1/3 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package finely shredded cabbage
1/2 pound jicama, shredded
1 carrot, shredded
1 jalapeño pepper, seeded and diced
1/4 cup fresh cilantro
Whisk together olive oil, orange juice, lime juice, garlic, cumin, salt and pepper, in a large bowl. Add shredded cabbage, jicama, carrot, jalapeño pepper and cilantro, and toss to coat.
Enjoy!
Recipe adapted from Southern Living

MEXICAN BROWNIES

FOR BROWNIES
4 ounces semi-sweet chocolate, chopped
1/2 cup butter
1 1/4 cups brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup chocolate chips
FOR THE BROWN SUGAR TOPPING
1 cup brown sugar
1/4 cup cream
1 tablespoon butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

MAKE BROWNIES
Heat oven to 325F. Line an 8 inch pan with foil, extending foil over sides. Stir semi-sweet chocolate and butter in large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
MAKE TOPPING
Whisk sugar, cream and butter in small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour.
Enjoy!

Recipe adapted from Bon Appetit, August 1996
www.bonappetit.com/magazine/toc

MAPLE GLAZED SALMON and MISO GLAZED SALMON WITH GREEN TEA RICE and GINGER POACHED SALMON WITH ORANGE AND HONEY

01 Wednesday May 2013

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There is no shortage of information around about the health benefits of salmon – which is one of the many reasons we include it in weekly meals as much as possible.
Another is that it is something our whole family loves. I can put almost any variation on the table and it will be enjoyed without complaint – from the slightly spicy Maple Glazed Salmon, to the sweeter Ginger Poached Salmon with Orange and Honey.

MAPLE GLAZED SALMON

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon salt
4 (6 ounce) salmon fillets
1 teaspoon maple syrup (I used more)

Heat oven to 400F.
Combine the paprika, chili powder, ancho chile powder, cumin and brown sugar. Sprinkle fish with salt, rub with paprika mixture. Place fish in a baking pan, sprayed with cooking spray, bake 7 to 10 minutes. Drizzle fish with maple syrup, grill 4 to 5 minutes, or until fish flakes easily when tested with a fork.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/

MISO GLAZED SALMON WITH GREEN TEA RICE

1 1/3 cups jasmine rice
1/4 cup miso
2 tablespoons soy sauce
1/2 teaspoon rice vinegar
4 skin-on salmon fillets
1/2 cup loose leaf green tea
salt
3 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Cook the rice according to the package directions and keep warm.
Position a rack 4 inches from the broiler and heat the broiler on high.
In a small bowl. stir the miso, soy sauce and rice vinegar together until blended. Put the salmon fillets skin side down on a foil-lined baking sheet. Pat the salmon dry and broil for 2 to 3 minutes. Remove the baking sheet from the oven and spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center, about 2 to 3 minutes more.
Meanwhile, pour 2 1/4 cups of boiling water over the tea leaves and 3/4 teaspoon salt, and let steep for 1 minute. Mix green onions and sesame seeds into the rice and divide among four shallow bowls. Pour the tea through a strainer around each mound of rice, with a spatula, lift the salmon from the baking sheet (leaving the skin behind if desired), and place on top of the rice.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/recipes/miso-glazed-salmon-green-tea-rice.aspx

GINGER POACHED SALMON WITH ORANGE AND HONEY

1 orange, zested and juiced
1 1/2 cups chicken broth
2 teaspoons freshly grated ginger
2 teaspoons finely chopped pickled ginger
2 tablespoons honey
4 salmon fillets
1 to 2 tablespoons butter

Combine orange zest, juice, chicken broth, grated ginger, pickled ginger and honey, add to a skillet  and bring just to a boil, over medium high heat, stirring occasionally.
Reduce heat to medium low and cook for 1 to 2 minutes, stirring constantly.
Add salmon, cover and cook for 4 to 5 minutes, carefully turn fish over and cook for 4 to 5 minutes or until fish is cooked through.
Transfer salmon to a plate and cover loosely to keep warm. Increase heat to medium high and cook sauce in the skillet just until it comes to a boil. Whisk in butter, stirring until sauce is slightly thickened. Divide fillets among individual plates, spoon warm sauce over and serve immediately.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2007
www.arkansas.com/dining/recipes/

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE

04 Friday Jan 2013

Posted by in Appetizers, Dessert, Soup

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My husband and I were inspired to gather a group of wonderful people together for dinner.
Two of our guests were local chefs and restaurant owners and I must admit that I felt a little nervous. However, I was excited to see our friends and to give the culinary artists a night out of the kitchen – although I did solicit their advice a time or two while cooking.
I kept the menu simple, and tried to do as much in advance as possible, knowing that a gathering is about spending time together.

CREAMY ROASTED MUSHROOM SOUP

1 pound portobello mushrooms, stemmed, cut into 3/4 inch pieces
1/2 pound shiitake mushrooms, stemmed, cut into 3/4 inch pieces
6 tablespoons olive oil
32 ounces chicken broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/3 cup marsala
3 tablespoons flour
1/2 to 1 cup cream
3/4 teaspoon chopped fresh thyme

Heat oven to 400F.
Line two baking sheets with foil. Spread mushrooms out on prepared baking sheets, drizzle with oil. Season with salt and pepper, toss to coat.
Cover with foil, bake for 30 minutes, uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
Melt butter in a large pot, add onion and garlic and sauté until onion is tender, about 8 minutes. Add marsala and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour, stir 2 minutes. Add broth, cream and thyme. Stir in mushrooms, puree using an immersion blender. Simmer until heated through and slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com › recipes & menus

CARAMEL CREAM PIE

CRUST
3/4 cup almond flour
1 cup graham cracker crumbs
2 tablespoons sugar
8 tablespoons butter, melted
CARAMEL PUDDING
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon vanilla extract
1 teaspoon gelatin
1/2 cup cornstarch
1 teaspoon salt
4 egg yolks
CRISPY RICE
1/2 cup sugar
1 tablespoon water
1 teaspoon corn syrup
1/2 teaspoon salt
1 1/2 cups puffed rice cereal
whipped cream for serving

MAKE THE CRUST
Mix together the almond flour, graham cracker crumbs, sugar and butter, until evenly moistened.
Press the crumbs over the bottom of 8 to 10 individual serving dishes.
MAKE THE CARAMEL PUDDING
In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
In a small glass bowl, combine 1/4 cup of the milk with the vanilla, sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups of milk with the cornstarch and salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
Gently divide the caramel pudding evenly over the crust. Press plastic on top of the puddings and refrigerate overnight.
MAKE THE RICE TOPPING
Line a baking sheet with parchment paper and coat with cooking spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
Break the crispy rice into pieces, spread whipped cream on top of individual pies, and top with crispy rice.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/…/caramel-cream-pie-with-crispy-rice-toppi…