Rice Stuffing

Some people would rather have rice than bread stuffings.  I did this a few times and really liked it.

1 1/2 cups wild rice blend or brown rice

1 onion sliced thin

1 t. salt

1/2 t. pepper

1 large clove garlic pressed

3 T. olive oil

4 cups chicken or veggie stock

1 c. green onions

1 c. fresh cranberries, you could use dried if you wanted as well.

1/2 c. toasted almonds

Heat oil and add garlic and onions, add spices,  cook till clear add rice and stock.  and cranberries.  Cook till water is evaporated and rice is just done, be careful not to over cook.  Add green onions and almonds.  toss.

Serve with roasted turkey, duck, quail, or chicken

 

 

Delectable Green Beans

Thanksgiving is approaching. I have a few recipes to share, old favorites. Not sure how far I will get but this one I have to start off with. It’s been in the family over 40 years.

Delectable Green Beans
Servings: 4

Ingredients:
Frozen French-style green beans – 19-ounce package
Water – 1/4 cup
Instant Minced Onion – 1/4 teaspoon
Butter – 2 tablespoons
Flour- 2 tablespoons
Savory – 1/4 teaspoon
Celery Seed- 3/4 teaspoon
Onion power 3/4 teaspoon
Black Pepper – 1/8 teaspoon
Sour cream – 1/2 cup
Swiss cheese – 1/4 cup, shredded

In a saucepan, place beans, water and onion. Cover.Gently simmer for 8 minutes or until just tender; drain.In a skillet, melt butter and stir in flour, and spices.
Add in sour cream and cook until thickened, stirring constantly.
Do not allow to boil. Gradually fold in the beans. pour into a lightly buttered 1-quart casserole, pour the mixture and sprinkle cheese over top.
Broil 4 inches from heat for 4 minutes or until cheese melts.

Very important: Serve hot!

A great side dish!

Black Bean Soup

For a really quick soup:

1 can black beans or two cups of cooked  black beans I usually use dried beans, soak overnight, rinse in the morning and cover with new water. place in crockpot on low or high till beans are tender.  usually all day.

1cup salsa

heat and serve

Garnishes and additions:

handsome dollop of greek yogurt or sour cream

grated Pepper Jack Cheese

Blue corn chips or brown rice

eat with avocado salad

Baked Potatoes

Wash, scrubbing well, and pat dry nice sized baking potatoes

poke holes with a knife or fork a couple times so they won’t burst in the oven

oil potatoes and place in covered baking dish or wrap in foil.

place in middle of oven

425 for one hour

Cut in half, place butter in each half and sprinkle with cajun spice and italian herbs

Humus with Pita

One thing leads to another… First I made hummus then thought, I need pita bread to go with that.  As the bread was rising, I thought, well I might as well make some morrocan chicken and cucumber youghurt to go with that.  Before I knew it I was pulling out stuff for saffron rice as well.  Enjoy the recipe!

Humus

2 cups chick peas cooked

3T. (sesame paste) make with sesame seeds and grind till makes a paste.

2 T. lime juice, more or less to taste

1 1/2 tsp salt, more or less to taste

1 clove garlic – more to taste roasted first

1 – 2 TBSP reserved liquid if needed

1/4 tsp cummin, 1/4 t. corriander seeds ground in food processor

2 TBSP chopped parsley (garnish)
1/2 roasted red pepper
Drain chickpeas, reserving liquid.
Peel, roast and chop garlic.
Put chickpeas, garlic, tahini, lemon juice and salt in food processor, process to thick paste.  add roasted red pepper. process.
if desired 1/8 cup fresh corrianderGarnish with parsley (optional) and serve with pita or arabic bread, or crackers.I made pita bread to go with this.

Pita Bread
1 1/3 c. water (80 deg.)8 t. olive oil4 t. sugar1 1/4 t. salt2 cups bread flour1 1/3 c. whole wheat flour2 1/2 t. yeast

mix, knead, riseDivide into 10 smooth balls, let rise 20 min. flatten to 6 inch circles.Bake at 500 F. for 5 min. till puffed and light brown.

Only one word for this meal. delicious.Cheers,Julie