Coconut Yellow Rice – Delicious Rice with a Light Curry Flair

Tags

Basmati, coconut milk, Coconut Yellow Rice, curry, side dish, tumeric, vegan, vegetarian

I love the taste of curry, but my stomach does not have the same appreciation and neither do some of my family members. This rice is a fantastic compromise!!! It has the light taste of a curry, but the creaminess of the coconut milk and savory flavor of the onion and garlic give this rice a great balance and full flavor. It was the perfect accompaniment to the Hummus Crusted Chicken with vegetables that I blogged about yesterday. If you’re looking for a dinner with Middle Eastern/Indian flair, this is a perfect choice! It wasn’t too difficult to make, but was impressive enough for company!

I cannot however take the credit for this rice recipe. This delicious recipe came from a fellow WordPress blogger, Cooking with Dexter. The original recipe can be found at https://dexterbritto.wordpress.com/2016/09/10/coconut-yellow-rice/. I altered the recipe a bit based on what I had available.

Tip: After cooking, I tried to pick out the bay leaf, cloves, pepper corns and cinnamon sticks. If you can’t get them all, warn your diners to keep an eye out. Getting a bite of one of these items can really be overpowering.

Coconut Yellow Rice

2 Cups Basmati or Jasmine Rice

1 tsp Turmeric Powder

1 Can (425ml) Coconut Milk

4 Tbsp. Ghee or Clarified Butter (I used olive oil)

2.5 Cups Hot water

Seasoning:
1/2 medium onion-minced fine
2 cloves Garlic – minced fine or pressed
2 sticks Cinnamon
6 cloves
6 Pepper Corns
1 Bay leaf
1/2 tsp cardamom

3 tbsp. fresh desiccated coconut (Optional. I didn’t have this, so didn’t include it.0

¾ tsp salt

Method:
Wash the rice a few times and drain. Heat a vessel or deep pan. Add 2.5 tbsp. of ghee/oil and when hot add the cinnamon, cloves, pepper corns, bay leaf and cardamom. Fry for half a minute. Add the turmeric powder and rice. Fry slightly. Add the desiccated coconut and fry for some more time (a minute).
Add the coconut milk, Hot water and salt. Mix well, close with lid and cook on low heat. Check a couple of times if water is dry or rice is touching the bottom of vessel. Add more hot water if required. When ¾ cooked add the remaining Ghee or Clarified butter and mix well. After 5 minutes check if the water has evaporated and rice is dry. Fluff the rice lightly with a fork if required. Serve.

Butternut Squash and Zucchini Soup – Another Low Sodium Choice

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Butternut Squash, crockpot, low sodium, slow cooker, soup, vegan, vegetarian, zucchini

I’m still on my quest to make tasty, low sodium meals for my inlaws. In cooking for others, in addition to my own brood at home, I’ve found the slow cooker to be an immense help! I load it up in the morning and let it cook all day and by dinner time, I’m still up for cooking dinner for our household. Today’s meal was a delicious, hearty squash soup that would be a great autumn meal! I love the warm, fresh flavor of butternut squash and that beautiful orange color makes for stunning soups! This recipe is very low sodium. You can add some, if that’s not an issue for you, but this was pretty tasty as is. As I always like to say, play with your food! This soup is a perfect opportunity to play with your herbs and spices.

I didn’t happen to have any carrots on hand, but those would have been a great add to this soup! This recipe coud easily be adapted to be vegan friendly.

Butternut Squash and Zucchini Soup

2 zucchini, thickly sliced

1 medium butternut squash, cubed

2 potatoes, peeled and cubed

1/2 large white onion, diced

2 garlic cloves, mince or pressed

2 tsp garlic and herb Mrs. Dash

1 tsp Table Blend Mrs. Dash

2 tsp fresh thyme, removed from stems and chopped

1 tbsp lemon juice

1/4 tsp cardamom 

1/4 tsp Chinese five spice

5 cups chicken or vegetable broth (I used some of my homemade chicken broth, so I know there was no salt)

1/2 cup fat free half and half

Add all ingredients except the half and half to your slow cooker and cook on low for 6-8 hours or until all veggies are tender. Add half and half for the last 15 minutes of cooking time. I have an immersion blender, so I used this right in my slow cooker pot to blend this up and make it a smooth texture. You can also transfer to a blender or food processor in small batches and blend until smoot. As always, be extremely careful when transferring and blending hot liquids. Hold that lid in place, so hot liquid doesn’t explode into your face!!!

Be careful and enjoy!

Red Beans and Rice – The Easy, Healthy Way!!!!

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main dish, recipe, Red Beans and Rice, side dish, vegan, vegetarian

I’m sure I’ve never had a truly authentic version of red beans and rice, but I would love to!!! I’ve had it from different restaurants and loved it, so I thought I would try my hand at making my own healthy version. The beans and brown rice provide great sources of fiber, making this dish very satisfying. I was making mine as a side dish to barbecued chicken, so I chose to make this a meat-free version. You could very easily add some sausage or even shrimp to make this a great main dish.

Red Beans and Rice

2 – 15 oz kidney beans, drained and rinsed

1 – 14.5 oz can diced tomatoes

2 tbsp garlic olive oil

1 clove garlic, minced or pressed (or 2 cloves if using regular olive oil)

1/2 red onion, chopped

2 bay leaves

1 red bell pepper, chopped

1 stalk celery, chopped

1 tbsp dried oregano

1/2 tsp thyme

1/4 tsp cayenne pepper

2 cups chicken broth

1/2 cup red wine

2 cups brown rice

Salt and pepper

Optional: 1/2 – 1 pound smoked sausage or kielbasa (I was wanting a side dish, so I left this out, but adding the sausage turns this into a great main dish for a carnivore!)

Add garlic olive oil to pan (I used my Dutch oven) and saute veggies until tender. Add all other ingredients, except rice and simmer for 1 hour on low. Salt and pepper to taste. Add rice and cook another 45 minutes on low or until rice is cooked. Remove bay leaves before serving.

Enjoy!

Garden Fresh Salsa – The Perfect Use for Tomatoes From Your Garden!

Tags

fresh, salsa, tomato, vegan, vegetarian, zucchini

One of my favorite foods in the world is salsa!!! And it gets even better when it’s made with tomatoes fresh from your own garden! If you’ve never grown you own tomatoes, you need to give it a try! Store bought tomatoes have a fraction of the flavor as home grown. I had lot of tomatoes on the vine. I had originally planted them with the intention of making marinara sauce, but salsa was calling to me!!! This recipe is easy to make. It just involves some chopping, but it is worth the effort! It is so flavorful and when you’re making your own you can adjust the heat level to your liking. You can’t beat the flavors of salsa made with fresh, garden grown tomatoes, cilantro and peppers!!!

I find the salsa is best made ahead and allowed to chill in the fridge. Letting the salsa rest a few hours to a day, allows all the flavors to mingle and blend together nicely.

Healthy tip: For me it’s all about the salsa! The chips are a vehicle to shovel the salsa in my mouth. Another vehicle I use is sliced zucchini. I put my mandolin slicer to work and slice up a bunch. It’s a great alternative for all kinds of dips.

Garden Fresh Tomato Salsa

4 cups tomatoes, diced

1/2 red onion, diced

Salt

Pepper

Seasoned salt

1/2 cup cilantro, chopped

Juice of 1 lime

1/2 tsp Red pepper flakes

1 clove garlic, diced or pressed

1 1/2 Serrano chilies, seeded and diced very finely

1 tbsp olive oil

In a bowl, mix tomatoes, onion, cilantro, lime juice, red pepper flakes. In a sauce pan, saute garlic and chilies in olive oil until slightly browned. Add garlic and chilies to other ingredients in bowl and stir well. Store in fridge for several hours before serving. You can eat immediately, but the flavor is better if allowed to mingle a bit.

Enjoy!

Grilled Watermelon – You Threw What on the Grill???

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barbecue, fruit, Grilled watermelon, Grilling, melon, vegan, vegetarian

OK, I’m new to the grilling fruit concept!!! I realize this might not be ground-breaking news to some of you, but I thought I would share this for those of you that are like me and are late to the party. I was recently introduced to the idea of grilling watermelon on one of the many TV cooking shows I watch. We were barbecuing and had some watermelon on hand, so I thought we should try it. It was very good!!! The sugar in the watermelon carmelized a bit changing the texture and the barbeue adds a smokey flavor. It was delicious!!!

There is definitely still a place in my heart for ice cold watermelon!!!  But those watermelons are pretty big, so throw some of the slices on the grill and give it a try!!!

You really only have to grill them a couple of minutes on each side, depending on how hot your grill is. I just cooked them until I had some decent grill marks.

Enjoy! For all my U.S. Readers, I hope you have a safe and wonderful 4th of July weekend!

Southwestern Layered Salad – The Perfect Make Ahead Summer Salad!

Tags

avocado, beans, bell pepper, corn, healthy, low-fat, southwestern layered salad, vegan, vegetarian, Weight Watchers


I shared this recipe a year ago, but I made it again today for a barbecue we’re attending. It is so good that it is worth sharing again!!! This recipe has been a favorite with our friends and family for several years now. As you can see from the photo, it is a visually beautiful dish and it’s SO delicious! I usually make and serve it in a glass bowl, so I can show off the colorful layers. I also like that there is nothing in this that is incredibly perishable, so it can sit out a little longer than some dishes, which makes it great for entertaining and potlucks. It can be made ahead of time and just cut up and add the avocado at the end, so it doesn’t turn color. And last but not least, I love the salad because it is low calorie and low fat!
Unfortunately, I can’t take credit for the recipe. I have to give that to Weight Watchers. This recipe is in their Winner’s Circle cookbook. I have to give Weight Watchers kudos on their recipes! I can’t recommend their cookbooks enough! If you’re trying to cook healthy, delicious foods, you will find wonderful recipes in their cookbooks. I have found that after cooking their recipes for years, I have learned numerous tricks that have helped to make my cooking lighter overall. Ishare many of these tips and tricks throughout my various recipes.

This recipe can easily be changed to be vegan by leaving out the cheese or selecting a vegan friendly version. It will will still taste fantastic!

Southwestern Layered Salad

1 (15 1/2 ounce) can of black beans, rinsed and drained

1/4 cup prepared tomato salsa
1/4 cup chopped fresh cilantro
2 cups finely chopped romaine lettuce
2 medium tomatoes, chopped
1 (15 1/4 ounce) can whole kernel corn, drained or equal amount of thawed frozen corn
1 green bell pepper, seeded and diced (I actually always use red bell pepper as I think green has an overpowering taste, but this is up to you)
1 red onion, finely chopped
1/2 cup shredded cheddar cheese (reduced fat or fat free)
1/2 avocado, peeled and cubed
2 slices of turkey bacon, cooked and crumbled
1/4 cup fat free Italian Dressing (I’ve also been known to use my homemade balsamic vinaigrette)
1. Combine the beans, salsa and 2 tbsp. of the cilantro in a small bowl. Layer the various ingredients in the bowl in this order: bean mixture, lettuce, tomatoes, corn, bell pepper, onion and cheese.

2. Just before serving arrange the avocado on top. Sprinkle with bacon and remaining cilantro. Drizzle salad with dressing.
My 2 cents: I sometimes change up the order of the layers to make sure the colors vary for aesthetic purposes. I also drizzle some of the dressing half way through the layering process, so it can reach all the ingredients. Also, if you don’t feel like layering it, you can just toss all the ingredients together. I did this the last time I made it. It’s still gorgeous and just as delicious! Enjoy!
This makes 8 servings with 166 calories, 6 g of fat, 2 g saturated fat, 0 g trans fat, 396 mg sodium, 23g carbs, 6 g fiber, 8 g protein.

Ratatouille with Black Beans and Zucchini – A Healthy Choice as a Side Dish or Main

Tags

Black Beans, main dish, onion, Ratatouille, side dish, tomatoes, vegan, vegetarian, zucchini

It’s that time of year here in California where the zucchini is in great form and is plentiful! I had some beautiful, organic zucchini and wanted to do something a little different with it. I decided to make something with beans rather than the typical potato, rice or pasta side dish. This ratatouille like dish that I threw together hit the spot! It had a variety of flavors highlighted by fresh, organic veggies and herbs. It was the perfect side dish to our barbecued chicken. 

You could also make it with a little more sauce and serve it over rice or pasta as a vegetarian main dish. Leave out the Parmesan cheese and you have a satisfying Vegan dish!

Ratatouille with Black Beans and Zucchini

2 cans black beans, drained and rinsed (Tip: Fresh cooked beans would taste the best or you can go the quick route and use canned, like I did. To reduce the salt in canned beans, be sure to rinse them well.)

3 zucchini, sliced

3 Roma tomatoes, diced

1/2 medium red onion, diced

3 tbsp fresh oregano, chopped (or you can use dried)

1 tsp cumin

Salt and pepper to taste

1 1/2 tbsp garlic infused olive oil (or use regular olive oil and add a clove of fresh garlic to the mixture.)

1/4 cup Parmesan cheese, grated

Add olive oil to large saute pan or wok. Heat over medium heat. Add all ingredients and saute until onions and zucchini soften. I like my zucchini more on the al dente side. Top with Parmesan cheese just before serving.

Enjoy!

Fresh Oregano – What Should I Do With All This Stuff?!?

Tags

dried, drying, Fresh oregano, Gardening, herb, Herbs, Lasagna, marinara, vegan, vegetarian

A few weeks ago I posted about planting my garden, so I could have some fresh veggies and herbs to cook with. One of the things I planted was oregano. If I had know how well this stuff grows, I would have planted it years ago!!! This one plant in a pot has taken off like gang busters! At first I was hesitant to use any, because my plant seemed so small. I blinked and now I’m wondering what the heck I’m going to do with all of it! I did some research and thought I would share my findings with my foodie friends.

As you can see by my first picture, I decided to dry some. I had read that when the plant starts to flower it is at it’s most flavorful, so this is a good time to snip some branches for drying. I simply cut several branches off, tied them together at the cut ends with string and hung them up on my pot rack to dry. It looks pretty up there and makes my kitchen smell nice!  Once dried it can be crumbed and stored in a spice jar for later use or to give as a gift. I’m going to take some over to my sister tomorrow!

Another tip I found, is to cut up the leaves and freeze it in some water in ice cube trays. Supposedly when you thaw it, it still has the fresh flavor. Makes sense to me!

I love to use fresh basil and oregano in my marinara sauce! So delicious! Once my tomato plants start producing watch out!!! My marinara is being taken to a whole other level!!! I think I might make a batch of sauce on Monday and make some vegetarian lasagna for my oldest daughter and her husband when they come over for dinner!

Really the uses for oregano are abundant! Here is just a sampling of the possibilities: egg/cheese combinations, breads, vegetables (especially squash, eggplant, tomatoes, beans, mushrooms, capsicum), meats, fish, chicken, pizza, pastas, Greek salads and sauces. Soups, stews, stuffings, sausage and pork.

Like I always say, go play with your food! Find creative ways to use those ingredients, try new things and you might just find your new favorite dish!

So what are some of your favorite ways to use oregano? I’m very open to additional ideas as I have a bunch of the stuff!!!

Quick red cabbage sauerkraut

Tags

Pickles, Sauerkraut, Sides, vegan, vegetables, vegetarian

Our family just loves red cabbage sauerkraut, but I’ve never made it myself. Gonna have to give this recipe a try! This was originally shared by another food blogger. 

It’s very evident from the changes in food on these pages that I am susceptible to food fads and trends. Just this weekend, we put our juicer out for the council collection as green smoothies have faded out of our diets.  Our kitchen now has evidence of embracing (perhaps a bit after the fact) fermentation […]

http://beachkitchen.com.au/2016/05/15/quick-red-cabbage-sauerkraut/

Pineapple Mango Salsa – A Gorgeous Party Dish!!!

Tags

fresh, jalapeno, lime, mango, Pineapple, salsa, tomato, vegan, vegetarian

Yesterday, we had a college graduation party for my oldest daughter and her husband. Whew! Got one kid through college! I had seen varieties of this salsa online and thought it was just stunning. This party was the perfect opportunity to make this visibly beautiful, wonderful tasting salsa! This salsa had so many great, fresh flavors! The sweetness of the pineapple and mango mixed with the savory flavors of tomato and onion with a little bit of spice from the jalapenos!

At the party, we enjoyed this with tortilla chips. Tonight I’m planning to serve it over fish. I’m hoping we can find a beautiful trout or maybe some tilapia. This will be delicious too!!!

Pineapple Mango Salsa

1 fresh pineapple

2 fresh mangoes, finely diced

1 small sweet onion (I used a yellow onion)

1 medium, fresh jalapeno, finely diced (Reduce or increase to get the amount of heat you want. Taste test!!!)

1-2 limes, juiced (This depends on the size and juiciness of the limes)

1/2 cup cilantro, chopped

4 Roma tomatoes, diced

1 red bell pepper, diced

1/2 tsp salt

1/4 tsp pepper

Cut about 1/3 off the pineapple, leaving the stem intact. Before cutting, I laid down the pineapple to see if there was a side where it rested solidly on it’s side. Then I made my cut directly on the opposite side of this. You want to make sure it will make a stable serving bowl for you. Hollow out your pineapple. Finely dice the meaty parts and discard the hard core section. In a separate bowl, mix all ingredients.

This is best made up to 24 hours in advance, so flavors can mingle. It will make more than what will fit in your pineapple serving bowl, so store in a sealable bowl. I stirred it several times during the 24 hours, making sure the flavors were mingling well.

Everyone just loved this salsa!!! I hope you do too!!!

Enjoy!