Tag Archives: rice

Close Your Eyes

Red Beans and Rice

Red Beans and Rice

I’m a HUGE fan of one-pot wonders, mostly because I am NOT a fan of dishes – and while hubby does his part more often then not I’m the one on dish duty.  Needless to say this week’s challenge (yes – posting on time!) for /52weeksofcooking was right up my alley.  I actually made a few dishes for this “challenge”, mostly because this time of year I tend to rely heavily on my slow cooker and dutch oven.  Any recipe that allows me to toss everything in and then forget about it for a bit of time is a winning recipe, and while this requires a bit of massages for the most part it really is a fix it and forget about it.

Red Beans and Rice

Serves 4-5

Ingredients

  • 1 1/2 cups red beans, presoaked - or 2 cans 14.5oz
  • 2 cups brown rice, precooked
  • 2 cups vegetable stock
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 sweet onion, diced
  • 1/4 tsp cumin seeds
  • 1/2 tbsp chili powder
  • 1 beefsteak tomato, diced
  • 1 serrano or jalepeno pepper, diced (for less spicy deseed)
  • shredded cheese (optional)
  • sour cream (optional)

Instructions

  1. If using fresh beans, prepare the 1 1/2 cups per bag instructions. Rinse and set aside.
  2. Soak the brown rice in room-temperature water for at least 15 minutes, then drain and rinse and set aside.
  3. Heat the vegetable oil in a large sauce pan over medium heat. Add the garlic and onion and cook for 7-10 minutes or until garlic starts to turn golden. Add the presoaked rice along with the cumin and chili powder, cook for a minute stirring the entire time.
  4. Add the vegetable stock and bring to a boil, then cover and simmer over low heat for 10 minutes.
  5. Remove the lid, then add the beans and tomato along with the pepper. If needed add more vegetable stock, otherwise cook for a final 5 minutes before serving.
http://www.dancingveggies.com/blog/2014/01/close-your-eyes.html

This dish was fantastic and much better than any boxed versions I’ve had – makes me wonder why I resorted to them in the first place.   I topped mine with a bit of sour cream while Joe added cheese, lots and lots and lots of cheese.   For lunch the next day I enjoyed it naked, adding a little water to the bowl before reheating.  I’m not sure how traditional this dish is but it was insanely good and will probably join the monthly rotation!

Of Forever

Vegan Rice Pudding

Vegan Rice Pudding

Welcome to 2014!  I have high hopes for this year, as well as some lofty goals for myself.   In blogging world I’m hoping to up my posting schedule – and with that plan recipes in advance so that events in “real life” don’t effect my blogging world.  I had hoped to do this last year but as usual life got in the way, however I’m starting 2014 on the right foot with six posts mostly written and ready to go!  My ultimate plan for this year is to have three posts a week with 52weeksofcooking posts every Thursday in an attempt to keep that organized.  The first Monday of every month (starting in February) will still be Secret Recipe Club (!!!) with subsequent Mondays featuring other monthly blog challenges, including a return to Dom’s Random Recipes.   With that plan I’m currently looking to join at least two more monthly link-ups, so let me know if you have any suggestions :-D  This will leave one weekly post to highlight whatever ingredient or cooking technique or new toy or restaurant that I’m currently enjoying – which is where today’s recipe falls.

Ever since Joe and I started dated we have rotated off the major holidays with our respective families, and this year we decided to take advantage of (finally) having a dining room and hosting both of our family around the winter holidays.  First on the schedule was Joe’s family, for which I did an Italian dinner featuring a mix of old and new recipes.   One of the bigger challenges for me was figuring out a simple and delicious vegan dessert that could either be done well in advance or using my slow cooker – since I knew my burners and oven would already be occupied.  After tossing around a few ideas I decided to go with a Vegan Rice Pudding, which I could make in my slow cooker and then transfer to the fridge until it was time to serve.

Rice Pudding

Serves: Serves 6-8

Ingredients

  • 1 cup long grain white rice
  • 4 cups coconut milk (original)
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp melted soy "butter" (unsalted)

Instructions

  1. In a 4 QT (or bigger) slow cooker stir together the rice and coconut milk, along with the sugar, vanilla, cinnamon, and salt. Pour the melted butter over top and cover.
  2. Cook on high for 3 hours or on low for 5 1/2 - 6 hours.
  3. Serve warm or cold - depending on taste!
http://www.dancingveggies.com/blog/2014/01/of-forever.html

This recipe was a HUGE hit!  While I was more than a bit nervous about it, since I had never made rice pudding vegan or otherwise before – but it was fantastic.  It was also delicious the next day when my SiL enjoyed the few remains as a post shopping snack.  I can easily see this recipe becoming a staple, and enjoy trying different variations in the future.

I’m looking forward to seeing what 2014 has in store – new city, (hopefully) new job, and lots of new food!

Alright Already

Santa-Fe Rice & Beans

Santa-Fe Rice & Beans

When I saw the /52weeksofcooking challenge for last week, I was a bit thrown.  TV dinners aren’t something I grew up eating, outside of the rare kidcuisine, and most TV dinners follow a very standard non-vegetarian format.  While I debated replicating the format (1 meat, 2 veggies, 1 dessert), I also thought about some of the vegetarian friendly frozen dinners I enjoyed in high school.  When I first started out on the vegetarian path I had very limited cooking experience, and very little time to experiment since I had school, choir, and a part-time job.  When I got home from work at 10PM I wanted something quick and easy, so microwave dinners were perfect.  One of my favorites was called Santa Fe Rice & Beans, and while I haven’t had it in almost a decade I can still remember the “trick” to getting the rice to be warm without overcooking the beans.  So I set out to recreate this late childhood dish, with delicious (and healthier!) results.

Alright Already

Serves 5-6

Ingredients

  • 1 tbsp olive oil
  • 1/2 vidalia onion, diced
  • 1 serrano chili, diced (can sub jalapeno)
  • 1 cup quinoa, well rinsed
  • 1/2 cup brown rice, pre-soaked (if needed)
  • 1 cup vegetable stock, low sodium
  • 1 14.5 oz can Italian style diced tomatoes
  • 1 cup water, divided
  • 1 1/2 cups pre-soaked black beans
  • 1 cup pre-soaked pinto beans
  • shredded cheese, optional
  • sour cream (optional)
  • tomatilla salsa (optional)

Instructions

  1. Heat the olive oil in a large sauce pan over medium heat. Add the onion and garlic, cooking for 7 minutes before adding the pepper. Cook for an additional three minutes.
  2. Add the quinoa along with the brown rice, vegetable stock, tomatoes, and half cup of water. Bring to a quick boil, then cover and simmer for 15 minutes.
  3. Remove cover, stir, and then add the remaining water along with the beans. Recover and cook for a final 10 minutes. Fluff the quinoa then serve and enjoy!
http://www.dancingveggies.com/blog/2013/11/alright-already.html

This might not be the standard TV dinner, but I can promise that I enjoyed this dinner many times while watching ER or Law & Order or whatever was on at 10 o’clock back in NBC’s glory days.   I used homemade salsa verde (tomatillo salsa) based on the recipe on this page, however jar salsa, or a tomato based salsa, would work just as well.

Moving on Up

Zucchini Tian

Zucchini Tian

Greetings!  Sorry for the long space between posts, turns out that running a food blog while moving is much harder than I thought.  Luckily I am all settled in my temp place so had lots of time test out some new recipes, and in theory should be covered until the official move ends.  Luckily this isn’t a long distance move, just heading on up 95 from DC to Baltimore – which is still enough of a transition to make things interesting.  Add in the gov’t shutdown and things have been a little more stressful than normal.  We are still hoping to close on our new place on time, but unless the IRS goes back to work (feels so wrong to say that) by the 8th our closing will most likely be delayed.   Until then I’ll be camping out at my mom’s place – and her awesome kitchen – while my hubby is up north starting his new position.  Not the most ideal living situation, but at least we can see each other on weekends so could be much worse.

This past week I decided to make a list of all the blog/cooking challenges that I have over the next month in an attempt to organize my life.  This first recipe comes from /52weeksofcooking who are just finishing up a week dedicated to the incredible Julia Child.  While most of her recipes aren’t exactly vegetarian, or vegan, friendly I found a few side dishes that needed just a bit of tweaking in order to go from awesome side to spectacular entree.  In the end I decided to go with her zucchini tian since squash in all forms are in abundance at the local markets – wahOo Indian Summer!!!   In order to make this in to a healthy veggie friendly entree I added some chickpeas for protein, switched the white rice for brown, and left the butter out.   I also used almond milk in place of dairy and vegan shredded cheese.

Moving on Up

Serves: Serves 4 as a main

Serves 6-8 as a side

Ingredients

  • 2 lbs fresh zucchini or yellow squash
  • 1/2 tbsp salt
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/2 cup red onion, diced
  • 2 tbsp flour
  • 1 cup almond milk
  • 1/2 cup water (optional)
  • 1 cup pre-cooked brown rice
  • 2 cups pre-soaked garbanzo beans
  • 1/3 cup grated cheese plus 2 tbsp - Parmesan or Mozzarella
  • salt and pepper

Instructions

  1. Grate the zucchini into a strainer, and have the strainer over a bowl. Lightly salt the zucchini/squash and allow to sit for 5 minutes.
  2. Meanwhile heat the olive oil in a deep skillet over medium heat. Add the garlic and onion, and cook for 10 minutes or until the garlic starts to turn golden.
  3. While the garlic/onion cook squeeze the water out of the squash using the strainer to catch and loose zucchini and the bowl below to catch the juice. Once the moister has been removed pour the juice in to a microwave safe measuring cup. Add the milk to the cup along with enough water to make 2 cups of liquid. Heat in microwave until mixture is warm, about 1 1/2 minutes.
  4. Add the flour to the onion/garlic mixture, toss well and then slowly add in the juice milk mixture while continuing to stir. Once all the liquid has been poured in add the grated zucchini along with the 1/3 cup cheese. Bring everything to a quick bowl, and then simmer for 10 minutes.
  5. Preheat oven to 425. Lightly oil a casserole dish, then add the precooked brown rice and the drained beans and stir in the zucchini mixture. Top with the 2 tbsp of cheese and then bake, uncovered, for 20 minutes or until the sides are bubbling and the middle is brown.
  6. Serve and enjoy!
http://www.dancingveggies.com/blog/2013/10/moving-on-up.html

When it came time for serving I enjoyed  it with just a bit more pepper while my mom went for Parmesan cheese, which is exactly how my hubby would enjoy this dish so I was entertained.  For lunch the next day I added a bit of fresh avocado to perk it up, after debating to serve it on top of salad greens.  This might not be the prettiest dish out there, but it’s certainly delicious.

Secrets that You Keep

Mexican Rice

Mexican Rice

Time for Part 1 of my August Secret Recipe Club entry! This month I was assigned my Group A blog and was also able to pick up an orphan blog from Group D.   First up: Cookin’ Mimi, a blog that has essentially been around since Micha was 4 years old and her first recipe published.  Needless to say her blog is stuffed full of delicious recipes.   I was able to narrow down to five recipes, some sweet and some savory, before finally narrowing it down to a final two recipes.  In the end, I had to go with her Mexican Rice as this is something I’m frequently making ala a box.  I was intrigued by the idea of making my own and the fact that it’s super easy makes it even better.  I did make some changes in order to add an extra kick to the dish, for those seeking a milder (and probably more traditional version) make to sure to head over to Cookin’ Mimi!

Mexican Rice

Ingredients

  • 2Tablespoons butter or oil
  • 1/4 vidalia onion, diced
  • 1 cup long grain white rice
  • 1/2 teaspoon of garlic powder or 1 clove of minced garlic
  • 1 jalapeno, diced
  • 1 14 ounce can of diced tomatoes, undrained
  • 2 cups of vegetable broth
  • salt and pepper to taste.

Instructions

  1. Heat the oil in a large sauce pan over medium heat. Add the garlic and onion and cook for five minutes before adding the rice. Cook 2-3 minutes or until rice is translucent and fragrant, stirring frequently to prevent garlic from burning.
  2. Add the tomatoes with their juice along with the vegetable broth and bring to a boil.
  3. Cover and simmer for 15-20 minutes or until liquid is absorbed and rice is cooked. Remove from heat and let rest, still covered, for five minutes. Fluff rice with fork and serve.
http://www.dancingveggies.com/blog/2013/08/secrets-that-you-keep.html

I served mine topped with some shredded cheese, and with some enchiladas verde but have a feeling this rice would also go great inside of burritos.  I’m totally going to give her Irish Tea cake a try in the near future – gotta love a dessert where are all the ingredients are ones I always have on hand.

Make sure to check out the rest of Group A’s entries – including my second one!