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Posts Tagged ‘brown rice’

This was a tasty and super easy vegetarian meal. It’s one of those stews that is even better the second day!  This recipe was adapted from one of my favorite cookbooks, Vegetarian Cooking For Everyone by Deborah Madison.

olive oil

1 onion, diced

3 gloves of garlic, minced

2 pinches of red pepper flakes (more if you like it spicy)

1 teaspoon paprika

1 teaspoon dried rosemary

1/4 cup chopped parsley

1 can diced tomatoes (or about 1 cup or so peeled and diced fresh tomatoes)

3 cups cooked chickpeas

2 bunches of spinach, tough stems removed

In a wide saute pan, heat the olive oil over medium high heat. Add the onion, garlic, red pepper flakes, paprika, rosemary, and half the parsley.  Saute for 5-8 minutes, lowering the temperature to about medium heat.  Add the tomatoes and chickpeas and season with sea salt and ground black pepper, then cover and simmer for 15 minutes. Remove the lid and place all the spinach on top, put the lid back on and let the spinach steam for 3-5 minutes until wilted.  Easy!

I served this dish over brown rice.

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Saturday: Ole Turkey Tacos

Sunday: Lemon Millet Patties with BBQ Navy Beans and Cabbage Salad

Monday: Leftovers

Tuesday: Chile Rubbed Tilapia with Roasted Broccoli

Wednesday: Spicy Black Eyed Pea Stew with Sautéed Kale

Thursday: Leftovers

Friday: Leftovers

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Saturday: Dinner at Guglhuf with some fellow food bloggers

Sunday: Three Bean Chili with Polenta and Collard Greens

Monday: Leftovers

Tuesday: Sunny Sunflower Seed Burgers with Roasted Potatoes and Mixed Green Salad

Wednesday: Leftovers

Thursday: Rosemary Red Soup with Cornbread

Friday: Leftovers

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This was a very quick and yummy dinner. This recipe is adapted from Cooking Light.  For a quick dinner: Start the rice first, while the rice is cooking prep the veggies and toss them in the oven, then cook the pork. They should all finish at about the same time.

1/4 cup maple syrup

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

2 boneless pork chops

2 tsp olive oil

salt and pepper

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Heat oil in a large skillet over medium-high heat. Sprinkle pork chops with salt and pepper.  Cook about 5 minutes on each side, depending on thickness. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Drizzle syrup mixture over each pork chop.

I served this with brown rice and roasted broccoli and carrots.

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This recipe was yummy, it takes a while to make though. Good recipe for a Saturday or Sunday. This is adapted from Everyday Food (Martha Stewart).

1 Tbsp olive oil

1 onion, diced

3 cloves garlic, smashed

2 bunches collard greens, de-stemmed and torn into bite size pieces

salt and pepper

1 28-oz can diced tomatoes

1 smoked ham hock

2 cups frozen black-eyed peas

Heat the olive oil over medium heat in a large pot or dutch oven. Add onion and garlic and cook until the onion softens, about 4 minutes.  Add the greens, cover and cook until mostly wilted, about 8 minutes. 

Add the tomatoes, ham hock and about 3 cups of water and bring to a boil. Reduce heat to a simmer, partially cover and cook about 2 hours until greens are tender and the ham separates from the bone.

Add the frozen black-eyed peas, partially cover and cook another 30 minutes, adding more water if needed. 

Season with salt and pepper.

I served this with brown rice.

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This is a fairly regular meal around our house. It’s quick, it’s easy, and it’s so yummy!

1 can coconut milk (14 fl. oz)

1 to 2 Tbsp Red Curry Paste ( I like Thai Kitchen)

1 to 2 Tbsp fish sauce

2 Tbsp brown sugar

1/3 cup water or broth

veggies

extra firm tofu (the water packed kind), drained, patted dry and cubed

In a large saucepan simmer the coconut milk with the curry paste over medium heat for about 5 minutes. Add the fish sauce, brown sugar, and broth. Then add whatever vegetables and protein you want to add. Make sure you don’t over cook the veggies. I put the carrots and broccoli stalks in first, and when they are almost done I throw in the broccoli florets.  Add the tofu when everything is just about done.

I serve this over brown rice. YUM!

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Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

Sunday: Polenta with Black Beans and Goat Cheese

Monday: Butternut Squash and Sage Casserole

Tuesday: Leftovers

Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

Thursday: Leftovers

Friday: Curly Kale and Potato Soup

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This is a simple and yummy bean dish that is perfect with brown rice and sautéed broccoli. Recipe adapted from Vegetarian Cooking For Everyone.

2 cups pinto beans, soaked overnight

1 onion, halved

2 garlic cloves, roughly chopped

1 can diced tomatoes

1 Tbsp minced jalapeño

1/4 cup chopped cilantro

Place the beans in a large pot and cover with water. Bring to a boil. Boil hard for 10 minutes, skimming off any foam that forms. Add the onion and garlic.   Lower the heat and simmer until beans are tender, about 40 minutes.  Remove the onion, drain, reserving liquid.

Heat a large skillet over medium heat and add the tomatoes, jalapeño and cilantro. Cook briskly until sauce thickens, about 10 minutes. Add the sauce to the beans and simmer 15 minutes more. Add back some of the cooking liquid if it gets too thick.  Salt to taste.

pinto beans

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I love lentils. This recipe uses French green lentils, these are the small dark green lentils. They tend to hold their shape better than the regular brown ones.

1 1/2 cups French green lentils

salt and pepper

1 bay leaf

Put the lentils in a saucepan with 3 cups water, 1 tsp salt, and the bay leaf.  Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender- about 25 minutes.

Lentils

In the meantime……

Olive oil

1 onion, 1/2 inch dice

1 large carrot, 1/2 inch dice

1 celery rib, 1/2 inch dice

1 garlic clove, minced

1 Tbsp tomato paste

2/3 cup dry red wine

2 tsp dijon mustard

Heat the oil in a medium skillet. Add the onion, carrot, celery and cook over medium heat about 10 minutes, or until the veggies are browned.  Add the garlic and tomato paste, cook for another minute, then add the wine.  Bring to a boil,then lower the heat and simmer, covered, until the liquid is syrupy and the veggies are tender-about 10 minutes.  Stir in the mustard and the cooked lentils along with any liquid left. Simmer until the sauce is mostly reduced. Serve with fresh parsley. Yum!

Lentils in skillet

 

I served this with a tomato salad (a mix of heirloom and patio tomatoes)…..

tomato salad

…..and some brown rice on the side.

Green Lentils with brown rice

Recipe from the always wonderful Vegetarian Cooking For Everyone by Deborah Madison.

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