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Tuesday, June 16, 2015

Rice Cooker Chicken Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • 2 cups rice
  • 2 cups chicken stock
  • 1 tablespoon oil
  • 1 cup frozen vegetables (corn kernels and peas)

Recipe

  • 1 turn rice cooker on to 'cook'.
  • 2 add oil and rice, mix well.
  • 3 add vegetables and chicken stock.
  • 4 place lid on rice cooker and let it do it's magic.
  • 5 serve once rice cooker has clicked off.

Low-fat Fettuccine Alfredo

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1 tablespoon unsalted butter
  • 2 teaspoons all-purpose flour
  • 3/4 cup whole milk
  • 1/4 cup half-and-half
  • 1 garlic clove, peeled and lightly crushed
  • 1 dash salt & fresh ground pepper
  • 1 pinch nutmeg
  • 1 cup parmesan cheese, grated
  • 1 (9 ounce) package fresh fettuccine

Recipe

  • 1 bring 4 quarts water to boil in large pot over high heat. using ladle, fill each of 4 individual serving bowls with about 1/2 cup boiling water. set aside.
  • 2 heat butter over medium heat in large saucepan until foaming. whisk in flour until mixture is smooth and golden, 1 to 2 minutes. whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to simmer. reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. discard garlic, stir in parmesan, and remove from heat.
  • 3 stir 1 tablespoon salt and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes. reserve 1 cup pasta cooking water, then drain pasta.
  • 4 return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss until evenly coated. cook until sauce has thickened slightly, about 1 minute. add more cooking water as needed to thin sauce to proper consistency and adjust seasonings. working quickly, empty water from warmed bowls and fill with pasta. serve immediately.

Rice And Tomato Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 4 ounces rice
  • 2 cups strong stock
  • salt
  • pepper
  • curry powder
  • 1 lb tomato, chopped
  • 1/2 cup buttered bread crumb
  • 1/2 cup cheese, grated

Recipe

  • 1 preheat oven to 350°f.
  • 2 cook the rice in stock seasoned with salt, pepper, and curry.
  • 3 put tomatoes in alternate layers with rice in a casserole.
  • 4 sprinkle with buttered bread crumbs and cheese.
  • 5 bake for 30 minutes.

-- Remains To Be Seen --

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 3 leftover cooked chicken breasts
  • 1 lb pasta
  • 1 teaspoon curry powder
  • 4 tablespoons mayonnaise
  • 1 (10 ounce) can tomato soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup milk

Recipe

  • 1 cut your chicken breasts into small pieces (roughly one square inch per piece).
  • 2 cook pasta in boiling salted water according to package directions. drain.
  • 3 in a saucepan over low heat, combine tomato soup, curry powder, mayonnaise, salt, pepper, and milk. stir occasionally.
  • 4 add your chicken pieces to the simmering sauce. cover; simmer for ten minutes.
  • 5 remove your sauce and chicken from heat, and pour over cooked pasta. stir and serve.

Rice Chile Verde

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 12
  • 2 cups sour cream
  • 1 (4 ounce) can diced mild green chilies, i usually double this
  • 1/4 teaspoon salt
  • 3 cups cooked rice
  • 1/2 lb shredded monterey jack cheese, plus more to eye & to top
  • 1/4 cup shredded parmesan cheese, i usually do it by eye

Recipe

  • 1 cook 1 cup dry rice which makes 3 cups cooked rice.
  • 2 preheat oven to 350.
  • 3 combine sour cream, chiles and salt in a bowl.
  • 4 layer ingredients in a loaf pan. or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.
  • 5 layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.
  • 6 loaf pan bakes at 350 for 25 min until bubbly.
  • 7 crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.

Rice Cooked In A Polystrene Icebox

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

  • Servings: 100
  • 4 kg rice
  • 6 liters boiling water
  • 1 tablespoon salt

Recipe

  • 1 line icebox with foil.
  • 2 add the rice and the salt.
  • 3 cover with fast boiling water.
  • 4 cover and leave for 4 (four) hours.
  • 5 check and if necessary add more boiling water.
  • 6 leave for another hour or two and use as desired.

Monday, June 15, 2015

Pesto Chicken Penne

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 8 ounces penne pasta (we used whole grain)
  • 2 (8 ounce) boneless skinless chicken breasts, diced
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 cup fat free greek yogurt (or fat free sour cream)
  • 1 cup fat-free cottage cheese
  • 1/4-1/2 cup prepared pesto sauce
  • 1/3 cup fat-free half-and-half
  • 1/4 cup shredded parmesan cheese (you can sub sprinkle parmesan but it's not as good)

Recipe

  • 1 cook penne according to package instructions.
  • 2 while penne is cooking, heat a large skillet over medium-high heat.
  • 3 add chicken, onion flakes, garlic powder and seasoned salt and cook until chicken juices run clear or until the chicken is no longer pink in the middle.
  • 4 drain pasta and add chicken to the pasta pot. gently toss to combine.
  • 5 in a separate bowl, combine 1 cup cheddar cheese, greek yogurt, cottage cheese, pesto, half and half and shredded parmesan. mix well.
  • 6 pour pesto mixture into the pot with chicken and pasta. stir gently until well coated.
  • 7 pour mixture into a 7x11 glass baking dish.
  • 8 sprinkle reserved 1/2 cup cheese over the penne mixture.
  • 9 bake, uncovered, for 25 minutes or until it is hot and bubbly.
  • 10 turn oven to broil and cook for 5 minutes or until the cheese starts to brown. watch it carefully because it can burn easily!

Greek Pasta With Grilled Chicken (flat Belly Diet Recipe)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 16 ounces rotini pasta
  • 8 tablespoons olive oil
  • 6 garlic cloves, pressed
  • 6 small tomatoes, 2 inch, diced
  • 1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
  • 1 (6 ounce) can black olives (that is 44 black olives, 6 oz dry weight)
  • 1 cup fresh sweet basil leaves, chopped (or to taste)
  • 18 ounces cooked boneless skinless chicken breasts, grilled, chopped
  • 3 ounces feta cheese, crumbled
  • salt, to taste
  • pepper, to taste

Recipe

  • 1 boil pasta in salted water til al dente. for rotini, that is seven minutes actual boiling time. drain.
  • 2 add remaining ingredients and stir well.
  • 3 adjust salt and pepper to taste.

Raachie's Mexican Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 cups long grain rice
  • 2 cups chicken broth (or chicken bouillon dissolved in 2 cups water)
  • 2 -3 tablespoons oil
  • 2 tablespoons tomato paste
  • 2 tablespoons cumin powder
  • 1 medium yellow onion, chopped
  • 1 chopped garlic clove
  • 3 -4 tablespoons chopped jarred jalapenos
  • 1/2 cup chopped cilantro
  • fresh lime juice
  • salt

Recipe

  • 1 wash long grain rice under cold water until the water runs clear- -this step is important. rice will be very sticky if you do not wash it through and that's not so yummy!
  • 2 heat oil for two minutes at high heat in a 2-qt saucepan. keep at high temperature.
  • 3 fry the rice, onion, garlic and the jalapeno** including juice from jar in the oil for 4-5 minutes until slightly golden.
  • 4 add tomato paste and cumin and stir until combined. cook for 2 minutes more.
  • 5 pour in chicken broth and stir- -chicken broth will supply a ton of flavor! try to use in lieu of water.
  • 6 bring to a boil, cover and reduce heat. let cook for 20-25 minutes- -don't open that lid!
  • 7 when finished, add fresh lime juice and chopped cilantro and taste. add salt if you find it necessary- - chicken broth may already be very salty, so tasting before adding salt is a must.
  • 8 serve with refried beans and your favorite mexican entree !
  • 9 **i say 3-4 so you can adjust to your liking. also i use "nacho jalapenos" which are pickled.

Rice Atole (mexican Rice Pudding/arroz Con Leche)

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 1 1/2 cups long-grain rice, uncooked
  • 2 cups water
  • 1 large cinnamon stick (or 2 smaller ones)
  • 4 cups milk, warmed (see description)
  • 1/2 teaspoon vanilla (or more, to taste)
  • 3/4 cup sugar

Recipe

  • 1 in a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
  • 2 add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (the mixture will thicken as the rice absorbs the milk).
  • 3 add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (it will thicken even more as it cools).
  • 4 place into a large serving dish or individual custard cups. place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. serve warm or cold, for dessert, snack, or breakfast.

Rice Cooker Mushroom Barley Risotto

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 shallots, coarsley chopped
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried chili pepper flakes (or to taste)
  • 1 red bell pepper, diced
  • 1 pinch saffron
  • 2 -3 garlic cloves, minced
  • 16 ounces baby portabella mushrooms, sliced
  • 1 1/2 cups pearl barley, rinsed under cold water
  • 2 1/2 cups mushroom broth or 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
  • 1/2 cup water (optional)
  • 1/2 cup wine
  • 2 teaspoons salt
  • fresh ground black pepper
  • 1/3 cup grated parmesan cheese (or more if desired)

Recipe

  • 1 turn on cooker to steam setting, add butter and olive oil. add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
  • 2 add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
  • 3 carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. bring to a simmer, and boil lightly for a few minutes.
  • 4 set cooker for brown rice cycle. check cooker after about 40 minutes to see if you need to add additional water. let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
  • 5 add in parmesan cheese and mix until the cheese has melted.

Pancakes With Mac 'n' Cheese

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 12 pancakes
  • 2 cups prepared macaroni and cheese
  • 1 (16 ounce) can black beans

Recipe

  • 1 cook pancakes the same way you always do.
  • 2 cook mac & cheese the right way (fresh pasta & real cheese).
  • 3 -- when the mac & cheese is done add a can a beans.
  • 4 serve pancakes on paper plates & napkins (no plastic ware needed).
  • 5 allow distinguished guests to add their own mac and cheese on top of their pancake.
  • 6 remind them not to put too much on top as they'll want to curl up the pancake with mac and cheese.
  • 7 eat'em -- .

Rice Cooker - Creamy Nacho Pasta

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 4
  • 1 (10 3/4 ounce) can campbell southwest-style pepper jack soup
  • 10 3/4 ounces 2% low-fat milk (use soup can) or 10 3/4 ounces skim milk (use soup can)
  • 1 (15 ounce) can pinto beans with jalapeno peppers
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper
  • 2 cups elbow macaroni or 2 cups penne or 2 cups shell pasta or 2 cups other similar sized pasta
  • 1 cup cooked ground beef (optional) or 1 cup cooked ground turkey (optional)
  • garnish with shredded cheese (optional)
  • chopped onion (optional)
  • tomato, and (optional)
  • lettuce (optional)

Recipe

  • 1 add first two ingredients to rice cooker and mix.
  • 2 add the remaining ingredients and turn on. i have an on/off rice cooker and it took about 25 minutes to cook.
  • 3 let stand 5 minutes.
  • 4 note: this recipe is spicy. if you prefer something less spicy you can use: 1 can condensed cheese soup, 1 can milk (use soup can), 1 can regular pinto beans, 1 package taco seasoning, 2 cups pasta.

Rice Blancmange (pudding) With Caramelized Coconut

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 1/3 cup long grain rice
  • 1 egg
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons rum (optional) or 2 tablespoons coconut rum (optional)
  • 2 cups milk, warm
  • 1 cup coconut milk
  • 1 cup shredded coconut
  • 2/3 cup brown sugar
  • 1/3 cup water

Recipe

  • 1 in a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes. drain and set aside.
  • 2 in another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous. add rum, milk and coconut milk. stir at low heat until it thickens. remove from the heat and incorporate the cooked rice.
  • 3 spread the bland mange (pudding) in individual serving dishes, cover with a plastic wrap and put in fridge.
  • 4 caramelized coconut :.
  • 5 put parchment paper on a baking sheet. rinse coconut with hot water in a strainer while shaking it.
  • 6 in a non-stick skillet, dissolve brown sugar in water.
  • 7 add coconut and cook until liquid has evaporated and coconut is golden. spread coconut on the parchment paper and let cool.
  • 8 when ready to serve, garnish the cold blanc mange with caramelized coconut.

Pancetta And Goats Cheese Carbonara

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

  • Servings: 1
  • 100 g spaghetti
  • 75 g diced pancetta
  • 25 g soft fresh goat cheese
  • 1 egg
  • 1 tablespoon chopped parsley
  • 1 tablespoon extra virgin olive oil
  • fresh milled pepper

Recipe

  • 1 cook your spaghetti until al dente.
  • 2 meanwhile brown the pancetta in a chefs pan or small wok.
  • 3 while that's sizzling, mix the goats cheese with the egg and olive oil, then add the parsley and lots of fresh milled pepper.
  • 4 turn the fire off under the panctetta and once the spaghetti are cooked transfer them into that pan. don't worry about draining them in a colander. the cooking water, that is clinging to the pasta, will help to create the sauce.
  • 5 then add the cheese and egg mixture and stir well.
  • 6 the heat from the pasta will cook the egg just enough to give the sauce a luscious consistency.

Rice Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 1 cup rice flour
  • 1 cup sugar
  • 5 large eggs, beaten

Recipe

  • 1 preheat oven to 350 degrees (this is an estimate, so watch your cake carefully!).
  • 2 sift the flour and sugar together.
  • 3 using an electric beater, beat the eggs into the flour and sugar for 10 minute.
  • 4 pour into a greased and floured cake pan and bake for about 30 minutes.

Rice Cake (“kok�)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • 600 g rice
  • 500 g sugar
  • 200 g butter
  • 6 eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 200 g raisins
  • 30 g vanilla sugar (with vanilla flavor)
  • 1 teaspoon cinnamon (grounded)
  • 1/2 teaspoon clove (grounded)
  • 2 tablespoons rum
  • water

Recipe

  • 1 cook rice in just a little salted water until half cooked. usually 1 cup rice = 2,5 - 3 cup water. when half cooked remove from heat.
  • 2 do not drain the rice, add all ingredients, and stir well. put everything into a baking pot (grease the pot with butter and add some flour to prevent sticking).
  • 3 bake it on 180°c for 40 minutes.

Rice Au Gratin

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 3 cups hot cooked rice
  • 1 1/2 cups grated cheddar cheese
  • 3 tablespoons butter
  • 1/2 teaspoon curry powder
  • 2 slices bread, cubed or 2 slices bread, crumbled

Recipe

  • 1 toss rice with 1 cup cheese.
  • 2 spoon into buttered baking dish; top with remaining cheese.
  • 3 bake at 350 degrees for 10 to 15 minutes or until cheese melts.
  • 4 meanwhile, melt butter, stir in curry powder, add bread crumbs, and brown lightly.
  • 5 remove rice from oven.
  • 6 sprinkle with curried crumbs.

Onion Flavored Rice Mix

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 24
  • 4 cups uncooked rice
  • 2 (1 1/4 ounce) packages onion soup mix
  • 1 tablespoon parsley flakes
  • 1 teaspoon salt

Recipe

  • 1 combine all ingredients and mix until evenly distributed.
  • 2 store in a cool dry place.
  • 3 use within 6 months.
  • 4 cooking directions: for 8 servings.
  • 5 boil 3 cups water in a covered pan.
  • 6 add 1 1/3 cups of rice mix; stir.
  • 7 cover and simmer for 20 minutes or until liquid is absorbed.

Pumpkin Gnocchi With Tomato Olive Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • pasta
  • 1 1/2 cups cooled cooked smoothly pumpkin puree
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 15 ounces diced tomatoes
  • 2 garlic cloves, halved
  • 1/2 cup pitted olive, chopped
  • 1 small celery rib
  • 1 small onion, diced
  • 3 basil leaves, roughly torn
  • 1 tablespoon olive oil
  • 1 teaspoon oregano

Recipe

  • 1 the twist is that the traditional recipe calls for mashed potato. so you can substitute that if you're looking for something more traditional.
  • 2 i don't have any pictures for this part, but it's easy.
  • 3 1) combine all ingredients and stir until combined.
  • 4 2) turn the dough onto a lightly floured cutting board or counter top.
  • 5 3) knead until smooth (roughly 3 minutes).
  • 6 4) separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes.
  • 7 1) pinch the pillow shapes so that the ends touch.
  • 8 2) using the back of a fork, press and roll the gnocchi towards you. the aim is to create grooves that go all the way around the gnocchi. these catch sauce and make the pasta cook faster.
  • 9 3) transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. don't let them get too friendly or they'll stick together when you try to cook them.
  • 10 these gnocchi were made with a tomato based sauce. you could also make a curry/coconut milk sauce or a sauce (which would show off their funky colour).
  • 11 i made a tomato sauce with leftover deli olives.
  • 12 when your sauce is almost done, boil a large pot of salted water.
  • 13 when it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
  • 14 continue to boil the gnocchi for 2-4 minutes.
  • 15 the gnocchi are done when they all float up to the top (if you're unsure, you can taste one. it should be chewy, but cooked through).
  • 16 drain the gnocchi in a colander.
  • 17 return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated. when your sauce is almost done, boil a large pot of salted water.
  • 18 when it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
  • 19 continue to boil the gnocchi for 2-4 minutes.
  • 20 the gnocchi are done when they all float up to the top (if you're unsure, you can taste one. it should be chewy, but cooked through).
  • 21 drain the gnocchi in a colander.
  • 22 return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.

Pesto Artichoke Spinach Lasagna

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 cup pesto sauce (prepared or fresh)
  • 1/2 cup pasta sauce (your favorite kind)
  • 4 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 (10 ounce) package frozen chopped spinach, chopped and squeezed dry
  • 1 (13 3/4 ounce) can artichokes (small or quartered)
  • 1/2 cup sun-dried tomato, chopped
  • 1 1/2 cups fresh parmesan cheese, shredded, divided
  • 9 lasagna noodles (cooked and drained according to package)

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
  • 3 mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.
  • 4 spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
  • 5 lay three lasagna noodles over pesto-tomato spread, trimming if needed.
  • 6 spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
  • 7 repeat two more layers.
  • 8 sprinkle 1/2 cup shredded parmesan on top layer.
  • 9 if freezing- cover well and thaw before cooking.
  • 10 bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

Hump Day Hodge Podge Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 1 lb boneless skinless chicken breast
  • 2 cups uncooked pasta shells
  • 20 slices pepperoni, quartered
  • 10 3/4 ounces condensed cheddar cheese soup
  • 10 3/4 ounces condensed tomato soup
  • 2 7/8 ounces french-fried onions
  • 2 cups cheddar cheese, divided

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 boil the chicken until cooked through; cube.
  • 3 cook pasta according to package directions and drain.
  • 4 combine the two soups in a large bowl.
  • 5 stir in 1 cup cheese and the pepperoni.
  • 6 stir in the chicken and pasta shells.
  • 7 pour into a lightly greased 9x13-inch baking dish and bake uncovered for 25 minutes.
  • 8 sprinkle the top with the french fried onions, then the remaining 1 cup cheese; return to oven for 5-10 minutes, until cheese is melted.

Rabbit Cacciatore

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 4
  • 1 kg rabbit, cut into 6 to 8 piece
  • salt and freshly ground pepper
  • 3 tablespoons fresh thyme leaves (or 1 tbsp dried)
  • 1 teaspoon fresh rosemary leaf (or 1/2 teaspoon dried)
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup sliced mushrooms
  • 1 (400 g) can tomatoes, chopped
  • 2 red bell peppers, seeded, cut into 1-inch cubes
  • 1 bay leaf
  • 16 olives, pitted

Recipe

  • 1 sprinkle the rabbit pieces generously with salt and pepper. rub half of the thyme leaves into the pieces, then sprinkle with flour to lightly coat.
  • 2 heat olive oil in a large skillet on medium high. place the rabbit pieces in the pan in a single layer. do not stir. cook for 2-3 minutes on one side until lightly browned, then turn the pieces and brown on the other side for a minute or two more. remove the rabbit pieces to a dish to set aside.
  • 3 reduce heat to medium. add onions to the pan, cook for 1 minute. then add garlic, bell pepper, and mushrooms, cook for a couple minutes more. add the rosemary and the remaining thyme. add the rabbit back into the pan. cover with chopped tomatoes and bay leaf. reduce heat to medium low; cover the pan and cook for one hour.
  • 4 uncover the pan, add the olives. increase heat to high and cook for several minutes to boil off excess moisture and reduce the sauce. when the liquid has reduced by half, check the seasoning, add salt or pepper to taste, remove from heat and serve.
  • 5 serve with rice, pasta, or potatoes.

Pesto Chicken Parmesan

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 4 boneless skinless chicken breast halves (about 1 1/2 pounds)
  • 4 slices provolone cheese
  • 2 garlic cloves, minced
  • 1 (15 ounce) can tomato sauce
  • 1 egg
  • 1/2 cup italian seasoned breadcrumbs
  • 1/4 cup flour
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup pine nuts (optional)
  • 2 tablespoons prepared pesto sauce, divided
  • 2 tablespoons parsley, divided
  • 1 tablespoon olive oil
  • 2 tablespoons water

Recipe

  • 1 preheat oven to 375 degrees f.
  • 2 lay chicken breasts between 2 sheets of plastic wrap and pound to 1/2-inch thickness.
  • 3 put flour in shallow bowl.
  • 4 in another shallow bowl, whisk together egg, 1 tablespoon pesto and water.
  • 5 in third shallow bowl, combine breadcrumbs with 1 tablespoon parsley.
  • 6 dredge chicken in flour; dip in egg, turning to coat all sides. then, dredge chicken in breadcrumbs.
  • 7 in large, nonstick skillet over medium-high heat, warm olive oil. saute chicken until nicely browned on each side, about 2 minutes per side. transfer chicken to shallow baking dish.
  • 8 in medium bowl, whisk together tomato sauce, garlic and remaining pesto.
  • 9 spoon sauce evenly over chicken breasts. sprinkle each with parmesan and pine nuts; top with slice of provolone. bake until chicken is cooked through and cheese is bubbling and browned, about 15 minutes.
  • 10 sprinkle with remaining parsley and serve with pasta.

Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 tablespoons oil or 2 tablespoons melted butter or 2 tablespoons margarine
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup blueberries
  • 1 medium banana, sliced
  • 1/2 cup applesauce (reduce milk to 1/2 cup, plus 1/4 tsp cinnamon)
  • 2/3 cup peach (1 medium, cut up plus 1/4 tsp cinnamon )
  • whole wheat flour (use brown sugar for the granulated. good with sesame seeds on top of batter before turning pancakes)

Recipe

  • 1 beat egg with hand beater until fluffy,.
  • 2 beat in remaining ingredients just until smooth.
  • 3 pour 3 tbsp onto hot griddle for each pancake.

Pesto Chicken Florentine

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 4 boneless skinless chicken breast halves, cut into strips
  • 2 cups fresh spinach leaves
  • 1 alfredo sauce mix
  • 2 tablespoons pesto sauce
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon romano cheese, grated

Recipe

  • 1 heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • 2 meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • 3 in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • 4 add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Rice And Turkey Goulash

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 (10 1/4 ounce) can golden mushroom soup
  • 2 cups jasmine rice
  • 4 cups water
  • 1 lb ground turkey
  • 1 (15 ounce) can sweet peas

Recipe

  • 1 add rice, water, and golden mushroom soup to rice cooker.
  • 2 set cooker on rice setting.
  • 3 in a skillet, crumble in and brown ground turkey.
  • 4 after about 12 minutes, open the rice cooker and stir the ingredients, then stir in the ground turkey.
  • 5 drain the peas and stir in the rice cooker also.
  • 6 close the rice cooker and finish cooking, maybe 5 more minutes.
  • 7 serve and add pepper and salt to taste at the table.

Pesto Chicken Pasta With Asparagus

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

  • Servings: 6
  • 8 ounces uncooked farfalle pasta (bow tie)
  • 2 cups fresh asparagus, cut-up
  • 3 cups cooked chicken, cubed (12 ounces)
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, chopped
  • 1 (2 1/4 ounce) can sliced ripe olives, well drained
  • 3/4 cup prepared pesto sauce
  • 3 tablespoons romano cheese, grated

Recipe

  • 1 cook pasta according to package directions, rinse and drain.
  • 2 steam or microwave asparagus until tender crisp.
  • 3 drain.
  • 4 combine cooked pasta and asparagus in a large bowl.
  • 5 stir in chicken, tomatoes, onion and olives.
  • 6 gently toss with pesto sauce.
  • 7 serve warm, garnished with cheese.
  • 8 refrigerate leftovers.
  • 9 they make a great lunch.

Rice Cooker Vegetarian Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 tablespoons oil
  • 3 mushrooms, sliced
  • 2/3 cup long grain and wild rice blend
  • 2 teaspoons vegetable stock powder
  • 1 cup tomato juice or 1 cup vegetable juice
  • 1 cup water
  • 1/2 cup sliced carrot
  • 1/2 cup cut-up green beans or 1/2 cup long beans
  • 1/2 cup broccoli floret
  • 1/2 cup cauliflower floret
  • 1/4 cup sliced red bell pepper
  • 3 shallots, chopped
  • 1/4 cup toasted almond

Recipe

  • 1 in the rice cooker pan put oil and mushrooms.
  • 2 set to cook and cook 3 minutes.
  • 3 stir in rice mixture.
  • 4 cook for 1-2 minutes.
  • 5 add stock powder, tomato juice and water.
  • 6 cover and cook for 10 minutes.
  • 7 add sliced carrots.
  • 8 cover and cook 5 minutes.
  • 9 add green beans, broccoli and cauliflower florets.
  • 10 cover and cook until unit switches to warm/off.
  • 11 stir in red bell pepper, shallots and toasted almonds.

Rice Cooker Mexican Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • 1 1/2 cups rice (rice cooker cups)
  • 2 cups water
  • 1 tomato-flavored bouillon cube
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons dried onion or 2 tablespoons diced onions
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder

Recipe

  • 1 in a medium bowl, mix together rice, cumin, garlic powder, diced onion or dried onion, cayenne pepper, and chili powder.
  • 2 place in rice cooker.
  • 3 boil water; add bullion cubes and stir until dissolved.
  • 4 pour water over rice; stir briefly to combine.
  • 5 set rice cooker to cook.
  • 6 when done, let sit approximately 10 minutes.

Rice And Veggie Casserole

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

  • Servings: 8
  • 3 1/2 cups chicken stock
  • 1 cup water
  • 1/4 cup extra virgin olive oil
  • 1/4 cup low sodium soy sauce
  • 1 (40 g) envelope dry onion soup mix
  • 2 cups long grain brown rice
  • 3 cups mixed vegetables, chopped

Recipe

  • 1 in a large covered casserole dish or slow cooker, add the chicken stock, water, olive oil, soy sauce, and dried onion soup mix. stir to combine. add uncooked rice and vegetables, mixing thoroughly.
  • 2 if using a slow cooker, use the hgh setting for the first 30 minutes, then reduce to low and cook for an additional 3-4 hours, stirring occasionally. if using an oven, cover the casserole dish and place in a preheated 350f oven for 1 1/2 - 2 hours or until rice is completely cooked.

Rice Cooked In Black Bean Broth

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 1/2 onion, finely diced
  • 1 1/4 cups long grain brown rice (or rice)
  • 2 -3 garlic cloves, finely chopped
  • 1/8 teaspoon anise seed
  • 2 cups black bean broth (from cooking black beans or broth plus water)
  • 1 cup tomato, peeled, diced (fresh or canned)
  • salt
  • queso fresco
  • diced jalapeno chile
  • chopped cilantro
  • slivered scallion
  • chopped tomato
  • sour cream

Recipe

  • 1 heat the olive oil in a 3 quart saucepan.
  • 2 add the onion and saute over medium high heat for 4-5 minutes.
  • 3 add the rice, garlic, and anise and stir to coat the rice.
  • 4 cook until the rice is light gold, 3-4 minutes, then add the broth, tomatoes, and 1/2 teaspoons salt and bring to a boil.
  • 5 cover and cook over low heat until the rice is done, 18-25 minutes.
  • 6 turn into a serving dish and add desired garnishes. enjoy!

Rice Casserole With Pine Nuts

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 medium onion, chopped
  • 1 green bell pepper, cut into 1/2-inch squares
  • 1 large carrot, quartered lengthwise and chopped
  • 3 small celery ribs, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1/4 teaspoon thyme
  • 1 teaspoon dill weed
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1 cup long grain brown rice
  • 1 1/2 cups diced tomatoes
  • 1 cup water
  • 1/4 cup currants or 1/4 cup raisins
  • 1/2 cup toasted pine nuts or 1/2 cup slivered almonds
  • 1 tablespoon olive oil

Recipe

  • 1 preheat oven to 350°f lightly grease an 8 x10-inch baking dish.
  • 2 in large skillet, heat oil over medium-high heat. add vegetables, garlic, bay leaves, thyme, dill weed and 1/4 cup parsley, and cook, stirring often, 6 minutes. add sugar, paprika, salt and rice. cook, stirring, 1 minute. add tomatoes, water and currants or raisins; bring to a simmer.
  • 3 transfer to prepared baking dish; cover and bake until rice is tender, about 1 1/2 hours. toss with pine nuts or almonds and remaining parsley. serve warm.

Hungarian Chicken Paprikash

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • 4 chicken thighs, with skin (or equal amount of chicken pieces)
  • 1 big onion, finely chopped
  • 5 tablespoons oil (originally cooked with lard)
  • 1 -2 slice green peppers or 1 -2 slice red pepper
  • 2 -3 teaspoons sweet hungarian paprika
  • 1 teaspoon hot hungarian paprika
  • salt

Recipe

  • 1 saute chopped up onion in the oil. pull it off from the heat.
  • 2 add the paprika (both kind) to the sautéed onion. (if you leave it on the heat while you do this, the paprika will burn) mix it until the paprika dissolved.
  • 3 add chicken. mix it together with the onion-paprika paste, until all the pieces are covered with the paste. turn your heat up high, brown the meat, while you constantly mixing it. while you doing it, be careful not to burn the paprika paste!
  • 4 when all pieces look all around, turn down the heat to low, add salt, cover and cook. during your low heat cooking the juices of the chicken will come out, so your dish will cook in its own juices. if you pick dry meat (breast) you have to add some liquid(chicken broth).
  • 5 after 10 minutes add pepper piece to the food. cook for another 10-15 minutes. check for tenderness.
  • 6 before serving, remove skin. serve with pasta, or baked potato. top the dish with a tablespoon of sour cream.
  • 7 hungarians serve it with some pickled items on the side, such as cucumber, or pickled pepper.
  • 8 enjoy.

Rice And Tomatoes With Cumin

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

  • Servings: 4
  • 2 cups cooked rice
  • 1 (14 ounce) can diced tomatoes, with zesty green peppers
  • 1 1/2 teaspoons ground cumin

Recipe

  • 1 drain tomatoes and mix with rice.
  • 2 add cumin to taste and mix well.
  • 3 nuke in microwave until all ingredients are at serving temperature.

Rice And Lentil Soup Or Stew

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

  • Servings: 10
  • 1 -2 tablespoon olive oil
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 1/2 cups diced onions
  • 1 tablespoon minced garlic
  • 1 tablespoon dried italian spices
  • 1 bay leaf
  • 10 cups water
  • 1 smoked meaty ham bone
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon chipotle chile in adobo, minced
  • 3/4 cup rice
  • 1 cup french green lentil

Recipe

  • 1 in a large heavy pot heat oil.
  • 2 add celery, carrots, onions, and garlic sauté till slightly browned, about 5 minutes.
  • 3 mix in spices and bay leaf.
  • 4 add water, scraping the brown goodness from the bottom of the pot.
  • 5 add ham bone, tomatoes and chipotle; bring to a boil and then simmer for 1 hour.
  • 6 add lentils; cook for 15 minutes and then add rice. cook for 30 more minutes.
  • 7 you can thin if you like with liquid either chicken stock of water. water would be just fine because there is plenty of flavor.

Greek Artichoke Chicken

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 2 -3 lbs chicken thighs (about 6-8)
  • salt & freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
  • 1 (6 ounce) jar marinated artichoke hearts
  • 1 teaspoon sugar (to taste)
  • 4 ounces feta cheese
  • fresh oregano or basil, to garnish
  • cooked pasta, to serve

Recipe

  • 1 salt and pepper the chicken thighs.
  • 2 heat the olive oil on medium high in a large skillet. brown the chicken on all sides. during the last minute of browning, add the garlic to the pan, between the chicken pieces, and cook just until soft.
  • 3 pour in the tomatoes and artichokes including their juices. stir in the sugar. bring to a boil. lower the heat and simmer uncovered, turning the chicken pieces occasionally to cook evenly. chicken will take approximately 20 minutes to cook through.
  • 4 turn the chicken pieces so that the top faces up. crumble the feta on top and heat just until feta starts to melt.
  • 5 garnish with generous handfuls of the fresh herbs.
  • 6 note: the pan will have lots of juice with flecks of feta chunks. spoon the chicken and sauce into a shallow bowl over cooked orzo or other pasta.

Rice Casserole

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1/2-1 cup butter, melted
  • 1 cup plain uncooked rice (not minute rice)
  • 1 can campbell's french onion soup
  • 1 can beef broth
  • 1 can water
  • 1 can mushroom, drained
  • 1 can sliced water chestnut, drained

Recipe

  • 1 stir together rice and melted butter in a 13" x 9" dish.
  • 2 add all other ingredients and stir.
  • 3 mixture will look very"soupy".
  • 4 bake at 350 degrees for about one hour- stirring occasionally and adding more water as needed if rice is becoming too dry.

Rice Cakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 2/3 cup basmati rice
  • 250 g smoked chicken breasts, diced
  • 2/3 cup sun-dried tomato, roughly chopped
  • 1 1/3 cups mozzarella cheese, grated
  • 3 green onions, thinly sliced
  • 1/4 cup fresh basil, shredded
  • 3 eggs, lightly beaten
  • salt, to taste
  • pepper, to taste

Recipe

  • 1 preheat oven to 200°c grease a 6 x 3/4 cup texas muffin pan. line holes with baking paper.
  • 2 cook rice, your prefered method will be fine, or follow instructions on packet. set aside to cool.
  • 3 place rice, smoked chicken, semi-dried tomatoes, 1 cup cheese, onions, basil and eggs. add salt and pepper if desired.
  • 4 mix well to combine all ingredients.
  • 5 spoon mixture into muffin pan. sprinkle remaining cheese over the top.
  • 6 bake for 15 to 20 minutes or until cakes are firm to the touch, and light golden in colour.
  • 7 remove from oven and let stand for 5 minutes. run a flat edged knife around cakes to losen.
  • 8 turn onto a wire rack to cool.

Sunday, June 14, 2015

Rice And Peas, Aromatic

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 1/2 tablespoons butter or 1 1/2 tablespoons oil or 1 1/2 tablespoons margarine
  • 1 medium onion, chopped
  • 1/3 cup water
  • 1 cup peas
  • 1 teaspoon minced parsley
  • 1 1/2 teaspoons coriander
  • 2 cups cooked brown rice
  • parsley (to garnish)

Recipe

  • 1 melt butter in a skillet.
  • 2 saute onion until translucent.
  • 3 add water, peas, parsley and coriander.
  • 4 cover and cook on low for about 5 minutes until the peas are tender but not soft.
  • 5 stir in the rice and heat through.
  • 6 season with salt to taste.
  • 7 garnish with parsley.

Rice And Tomato Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 1/4 lb rice
  • 1 lb tomato
  • 1 onion
  • 2 ounces grated cheese
  • 1 pint well flavoured stock
  • salt
  • pepper
  • curry powder
  • 1 teaspoon butter
  • 1/2 cup breadcrumbs

Recipe

  • 1 melt the butter gently in a pot and put in the breadcrumbs.
  • 2 remove from heat and stir well to butter the breadcrumbs.
  • 3 cook the rice, salt, pepper and curry powder in the pint of stock until tender.
  • 4 peel and slice the tomatoes and onion.
  • 5 put the rice, tomatoes onion and grated cheese in alternate layers in a greased fireproof dish.
  • 6 sprinkle buttered breadcrumbs over the top.
  • 7 bake for 1/2 an hour in a moderate oven.
  • 8 serve hot or cold.

Rice And Pecan Breakfast Casserole For 1

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

  • Servings: 1
  • 1 egg, whisked with
  • milk (a bit)
  • 1/3 cup cooked brown rice
  • 2 tablespoons chopped pecans
  • 1/2 small apple, peeled and chopped
  • 1 dash cinnamon

Recipe

  • 1 mix all ingredients together in a microwaveable bowl; cover.
  • 2 microwave for 2 minutes or so, until egg is softly cooked.

Rice Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • 3 -4 slices bacon
  • 1/2 cup minced onion
  • 1 cup diced celery
  • 1/2 cup green pepper, chopped (optional)
  • 1 (10 ounce) can cream of mushroom soup
  • 1 cup water
  • 2 cups cooked rice
  • 1 teaspoon salt

Recipe

  • 1 preheat oven to 300 degrees.
  • 2 cook bacon in heavy skillet until crisp.
  • 3 remove bacon from pan; break cooked bacon into crumbs.
  • 4 in reserved bacon fat drippings, cook the onion, celery and green pepper until celery is tender;drain.
  • 5 mix all ingredients in a casserole dish.
  • 6 bake for 1 hour.

Rice And Vegetable Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 ounce) bag frozen seasoned mixed vegetables
  • 1 (15 1/4 ounce) can garbanzo beans
  • 1 (15 1/4 ounce) can corn
  • 3 cups spanish rice
  • shredded cheese

Recipe

  • 1 cook rice according to the instructions on the box.
  • 2 combine mushroom soup, vegetables, and rice in a 13 x 9 casserole dish.
  • 3 cover mixture with shredded cheese until it is entirely covered.
  • 4 bake at 350 degrees for 40-45 minutes.

Rice And Peas

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 8 ounces mixed mushrooms
  • 2 tablespoons butter
  • fresh ground black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups chicken stock or 2 cups vegetable stock
  • 1/2 teaspoon salt, optional depending on how salty stock is (optional)
  • 1 cup converted rice
  • 1 cup thawed frozen peas (put peas in a small seive and run warm water over them, drain on a paper towel)

Recipe

  • 1 saute the mushrooms in butter until golden.
  • 2 season with pepper and thyme. set aside.
  • 3 bring stock to a boil and add rice.
  • 4 cover and simmer on low for 20 minutes.
  • 5 add peas and mushrooms.
  • 6 warm through and check for seasoning.

Rice And Peas

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 6
  • 1 cup dried pigeon peas or 1 cup kidney bean
  • 4 cups water
  • 3 cups coconut milk
  • 2 tablespoons fresh thyme
  • 2 green onions, finely chopped
  • 1 hot chili pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 tablespoon margarine
  • 2 1/2 cups rice (long grain )

Recipe

  • 1 in a large saucepan, soak the beans in the water overnight.
  • 2 using the same water, bring the beans to a boil, reduce heat, cover, and simmer until tender. beans should remain whole.
  • 3 add the rest of the ingredients, except the rice, and boil for 5 minutes uncovered.
  • 4 add the rice. stir, cover and simmer 15-20 minutes, until rice is cooked and liquid is absorbed.
  • 5 serve with a green salad and fried plantains, or with barbecued chicken.

Rice And Peas

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 8
  • 4 cups cooked rice (, yellow, or aborio)
  • 1 cup frozen peas or 1 cup fresh peas
  • 2 slices cooked bacon, crumbled (optional)
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

Recipe

  • 1 combine all ingredients and stir.
  • 2 serve with sprinkled parmesan cheese on top.

Natali's Pizza Pasta

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 8
  • 12 ounces noodles (we used med shells)
  • 1 lb pepperoni (the thin presliced variety)
  • 1 medium red onion
  • 1 yellow bell pepper (use any color)
  • 6 garlic cloves (or to taste)
  • 1 (4 ounce) can mushrooms (stems and pieces)
  • 1 (4 ounce) can black olives (slice into rings)
  • 1 (15 ounce) can italian-style stewed tomatoes (undrained, italian has basil garlic and oregano)
  • 26 ounces spaghetti sauce (i used bertolli olive oil and garlic)
  • 1 cup parmesan cheese
  • 2 cups shredded cheese (whatever you wish we had monterray jack and xtra sharp cheddar so we made due)
  • 3 tablespoons olive oil

Recipe

  • 1 boil noodles of choice as directed on package.
  • 2 saute minced garlic and chopped onion in olive oil.
  • 3 add pepper saute until all veggies are tender.
  • 4 add mushrooms cut olives and tomatoes with juice (cut up tomatoes if they are large pieces).
  • 5 dump sauce in and parmesan cheese and stir all together.
  • 6 quarter pepperoni and stir into the sauce.
  • 7 let sauce get bubbly while noodles cook.
  • 8 drain noodles and return to pot.
  • 9 dump sauce over noodles.
  • 10 stir together.
  • 11 cover with cheese and cover for it to melt and serve or stir in the cheese.
  • 12 since sharp cheddar doesnt melt well it gets greasy i stirred the cheese in but if you were to use mozz i bet it would look nice to melt on top.

Rice And Sorghum Injera

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

  • Servings: 10
  • 4 lbs rice flour
  • 2 lbs sorghum flour
  • 2 cups self-rising flour
  • 2 teaspoons dry yeast
  • 2 gallons water (or more)

Recipe

  • 1 starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
  • 2 in a large container mix rice and sorghum flour with water; or beat it lightly in a blender;
  • 3 add the starter and mix it well. add water generously and cover it tight. keep it outside to ferment (the dough needs only 14-16 hours to ferment).
  • 4 the second day pour the fermented water in container and set aside.
  • 5 blend the self-raising with four cups of the fermented water and mix it with the dough. this time it should be thinner than pancake dough; keep it outside to rise for 30 minutes.
  • 6 warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each injera bakes within 20 second even less.
  • 7 p.s. rice and sorghum dough ferment faster than teff . therefore, if not baked within a day, keep the dough in the fridge.

Pesto - Marcella Hazan

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

  • Servings: 6
  • 2 cups fresh basil leaves, tightly packed
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons pine nuts
  • 2 garlic cloves, chopped fine before putting in the processor
  • salt
  • 1/3 cup parmesan cheese, freshly grated (parrmigiano-reggiano)
  • 2 tablespoons pecorino romano cheese, freshly grated (or pecorino fiore sardo)
  • 3 tablespoons butter, softened to room temperature

Recipe

  • 1 briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels.
  • 2 put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
  • 3 transfer to a bowl, and mix in the two grated cheeses by hand. it is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
  • 4 when the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
  • 5 when spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.
  • 6 freezing pesto: make the sauce through to the end of step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. add the cheese and butter when it is thawed, just before serving.

Low-fat Pasta Boscaiola

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 400 g fettuccine pasta
  • 3 teaspoons cornflour
  • 250 ml low-fat evaporated milk
  • 125 ml low sodium chicken broth
  • 125 g shortcut bacon, lean, chopped
  • 2 garlic cloves, crushed
  • 1 brown onion, finely chopped
  • olive oil flavored cooking spray
  • 150 g button mushrooms, sliced
  • 1/4 cup flat leaf parsley, chopped
  • salt and pepper, to taste
  • parmesan cheese, to serve

Recipe

  • 1 cook pasta in a large saucepan as per packet directions until just tender.
  • 2 blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. add remaining milk, stock and season with salt & pepper.
  • 3 heat a non-stick frying pan over medium-high heat. add bacon and onion and spray lightly with oil. cook, stirring, for 5 minutes or until golden.
  • 4 add garlic to pan and cook another minute.
  • 5 add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
  • 6 drain pasta and set aside. place milk mixture in saucepan used for pasta and place over medium heat. cook, stirring, until sauce just comes to the boil.
  • 7 reduce heat to low and add pasta, bacon mixture and parsley. toss until heated through and serve with parmesan cheese.

Mimi's Kid-pleaser Macaroni Pasta

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 1 lb elbow macaroni, cooked according to package
  • 2 -2 1/2 cups ragu pasta sauce with mushrooms
  • 2 teaspoons italian seasoning
  • 3 -4 hot dogs or 3 -4 frankfurters

Recipe

  • 1 cut up hot dogs/frankfurters into small pieces.
  • 2 put in medium saucepan, & top with pasta sauce & italian seasoning; mix well.
  • 3 cook slowly on medium-low heat.
  • 4 when mixture is warm, add macaroni.
  • 5 simmer slowly for 5 minutes, stirring frequently.
  • 6 serve with parmesan cheese.

Pancakes With Jarred Baby Food - Simple And Very Tasty

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • 1 1/4 cups whole wheat flour ( is fine too)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons brown sugar ( works too)
  • 1/2 teaspoon cinnamon, optional but i like the added flavor
  • 1 egg, beaten
  • 1 tablespoon oil (optional but i think improves consistency esp if you use whole wheat flour)
  • 1 (4 ounce) jar baby food (i use natures garden stage two which are 4 oz each)
  • 1/2 teaspoon vanilla (optional)
  • 1/2 cup milk (or as much as is needed to reach desired consistency)

Recipe

  • 1 combine all dry ingredients and mix together well with fork or whisk. add beaten egg, oil, vanilla if using, baby food, and mix. add enough milk to give the batter the consistency you like; about a half cup should be right. the thicker the batter, the thicker your pancakes, the thinner, obviously, the thinner the pancakes will be. heat a griddle or skillet to medium heat. when tiny droplets of water sizzle and evaporate the griddle is hot enough. you can either lightly oil the griddle or use non stick cooking spray. drop a little less than 1/4 cup of batter on the griddle at a time. note: using baby food makes the batter a little more dense than regular pancakes, so they will need a little longer to cook to avoid being soggy in the middle, so either reduce the heat and cook them longer or make smaller pancakes. enjoy!

Pancakes On The Go

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1/2 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 cup plus 2 tablespoons quick oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/3 cups buttermilk
  • 2 tablespoons vegetable oil

Recipe

  • 1 combine all the dry ingredients in a mixing bowl.
  • 2 in another bowl beat egg, buttermilk, and oil.
  • 3 stir into dry ingredients and mix well.
  • 4 pour batter by 1/3 cupfulls onto a lightly greased, hot griddle. turn when bubbles form on the tops of the pancakes. cook until other side is golden brown.
  • 5 serve lightly buttered, or with syrup, or just plain!

Pesto (food Processor)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 2
  • 1 garlic clove
  • 1 tablespoon pine nuts
  • 1/8 teaspoon salt
  • 1 ounce basil, stemmed (about 1 cup, loosely packed)
  • 1/8 cup extra virgin olive oil
  • 1 ounce parmigiano-reggiano cheese, grated

Recipe

  • 1 put the garlic, pine nuts, and salt in the work bowl of a food processor.
  • 2 process to a smooth paste.
  • 3 add the basil, one handful at a time, processing to a paste after each addition.
  • 4 with the motor running, drizzle in the olive oil in a thin stream, and process until smooth.
  • 5 stir in the cheese.
  • 6 to sauce pasta:.
  • 7 reserve 1/2 cup of the cooking water when you drain the pasta. toss the pasta with the pesto, and use the reserved water to thin to the desired consistency.

Low-fat Homemade Turkey Soup

Total Time: 3 hrs 5 mins Preparation Time: 15 mins Cook Time: 2 hrs 50 mins

Ingredients

  • Servings: 6
  • 6 lbs turkey breast (it should have some meat remaining on it to make a good rich soup(at least 2 cups))
  • 2 medium onions
  • 3 stalks celery
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/2 lb italian pastina or 1/2 lb pasta

Recipe

  • 1 place turkey breast in a large 6-quart pot. cover with water, at least 3/4 full.
  • 2 peel onions, cut in large pieces, and add to pot. wash celery stalks, slice, and add to pot also.
  • 3 simmer covered for about 2-1/2 hours.
  • 4 remove carcass from pot. divide soup into smaller, shallower containers for quick cooling in the refrigerator.
  • 5 after cooling, skim off fat.
  • 6 while soup is cooling, remove remaining meat from turkey carcass. cut into pieces.
  • 7 add turkey meat to skimmed soup along with herbs and spices.
  • 8 bring to a boil and add pastina.
  • 9 continue cooking on low boil for about 20 minutes until pastina is done. serve at once or refrigerate for later reheating.

Rice And Peas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon oil
  • 2 cups basmati rice
  • 1 (10 1/2 ounce) can condensed chicken broth
  • 1/2 cup coconut milk
  • 1 (15 ounce) can pigeon peas (or field peas)
  • 1 tablespoon chopped parsley
  • lemon juice
  • 1 teaspoon salt

Recipe

  • 1 saute onion and garlic in oil in dutch oven over med-high heat 2 minutes.
  • 2 add rice and next 3 ingredients.
  • 3 bring to a boil, cover, lower heat and simmer 25 minute until liquid is absorbed.
  • 4 stir in peas, parsley, a squeeze of lemon, and salt.

Rice And Vermicelli (rice-a-roni)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 3/8 cup rice
  • 3/8 cup vermicelli
  • 2 tablespoons butter
  • 2 cups water
  • 2 tablespoons chicken gravy mix
  • 1 tablespoon onion
  • 1 teaspoon dried parsley

Recipe

  • 1 i make the noodle / rice blend up in a big batch ahead of time, and then measure out 3/4 cup when i want to use it. simply mix equal amounts of noodles and rice. to make a single serving, i pour rice halfway to the 3/4 mark in my pyrex measuring cup, and then fill it the rest of the way with the pasta. very easy.
  • 2 heat the butter in a skillet. add 3/4 cup of the rice/noodle mix, and brown, stirring frequently for a minute or two.
  • 3 add the water, gravy mix, onion, and parsley. heat to boiling, reduce heat, cover and simmer 15 minutes.

Low-fat No Boil Lasagna

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 8
  • 8 ounces lasagna noodles (1/2 box or 9 noodles)
  • 2 (26 ounce) jars pasta sauce (choose low-fat, i prefer ragu)
  • 1 (20 ounce) package ground turkey breast (99% fat free)
  • 2 tablespoons mrs. dash garlic and herb seasoning (divided)
  • 15 ounces fat-free ricotta cheese
  • 1/2 cup egg substitute
  • 1/2 cup parmesan cheese
  • 1 teaspoon cornstarch
  • 2 cups 2% mozzarella cheese (divided)

Recipe

  • 1 preheat oven to 350°f.
  • 2 brown ground turkey and season with 1 t mrs dash.
  • 3 add pasta sauce to meat.
  • 4 in medium bowl combine, ricotta cheese, 1t mrs dash, egg substitute, parmesan cheese, cornstarch and 1 cup mozzarella. mix well.
  • 5 in a 9x13-inch pan, layer 1 cup sauce, 3 noodles, 1/2 of ricotta mixture, and 1/3 of additional sauce. continue layers ending with additional sauce.
  • 6 bake covered for 55 minutes, uncover sprinkle with additional cheese and bake for 5 more minutes. let stand for 15 minutes before serving.

Rice And Spring Pea Soup (risi E Bisi)

Total Time: 1 hr 19 mins Preparation Time: 30 mins Cook Time: 49 mins

Ingredients

  • Servings: 6
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced (about 1 1/2 c.)
  • 2 garlic cloves, chopped fine
  • 1 lb fresh peas, shelled (1 1/2 c fresh peas or 10 oz. frozen peas, defrosted and drained)
  • 1/2 cup finely chopped celery, including leaves
  • salt
  • fresh ground black pepper
  • 8 cups chicken stock or 8 cups canned low sodium chicken broth
  • 1 cup arborio rice (or other italian short-grain rice)
  • 1/2 cup grated parmigiano-reggiano cheese

Recipe

  • 1 heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming.
  • 2 stir in the onion and cook, stirring, until light golden, about 8 minutes.
  • 3 add in the garlic and cook until golden, 1-2 minutes.
  • 4 stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes.
  • 5 add the chicken stock and bring to a boil over high heat.
  • 6 adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
  • 7 stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less).
  • 8 remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness.
  • 9 stir in grated cheese and serve immediately.

Rice And Potato Soup

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 4
  • 8 tablespoons olive oil
  • 2 large potatoes
  • 1 small carrot
  • 10 cm celery
  • 1 teaspoon parsley
  • 1/4 small onion
  • 1 garlic clove
  • 4 tablespoons tomato puree
  • 1 cup risotto rice
  • 4 tablespoons parmigiano-reggiano cheese

Recipe

  • 1 cut the potatos in small cubes or, for a faster and more cremy soup, into small, very thin squares.
  • 2 chop onion, garlic, carrot, celery and parsely into a very very thin mix known in rome as "battuto", beaten.
  • 3 in a deep pot heat the oil, add the chopped vegetables and stir for a few seconds. add the tomato souce and salt if needed, and let it cook for a couple of minutes until it fries.
  • 4 pour at least 4 cups of water and, when it boils, add the potatoes. let the soup cook for a few minutes until the potatoes are tender, then add the rice.
  • 5 bring the soup to the table when the rice is still a bit hard, and let people add freshly grated parmigiano.

Pesto Chicken Alfredo

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 boneless skinless chicken breasts, cubed
  • 1/2 teaspoon garlic, chopped
  • 1 1/2 tablespoons pesto sauce
  • 0.5 (15 ounce) jar alfredo sauce
  • angel hair pasta, cooked according to package
  • olive oil

Recipe

  • 1 saute cubed chicken in touch of olive oil and garlic on med-high heat. when chicken is cooked add pesto sauce. turn down heat and make sure chicken is well coated in pesto sauce.
  • 2 meanwhile, cook pasta as directed.
  • 3 add alfredo sauce to pesto chicken and keep heat low.
  • 4 once pasta is cooked and drained, add to sauce.

Onion Gingered Chicken

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 3/4 teaspoon cayenne
  • 3/4 teaspoon pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground dill seed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground sage
  • 3 tablespoons flour
  • 3 -4 lbs chicken pieces
  • 2 tablespoons vegetable oil
  • 4 cups chopped onions, in all
  • 2 tablespoons minced fresh ginger
  • 4 cups chicken stock, in all

Recipe

  • 1 combine seasoning mix ingredients in a small bowl.
  • 2 mix 2 tablespoons of mix with the flour and set aside for later use. sprinkle 4 tablespoons of mix over chicken and rub in well.
  • 3 heat oil in heavy pot over high heat just until it begins to smoke, about 4 minutes.
  • 4 brown chicken in batches, large pieces first, skin side down first, about 2-3 minutes per side.
  • 5 remove from pot and set aside.
  • 6 caution: this mixture will brown very quickly, so watch it carefully, but make sure to brown it well.
  • 7 add onions to pot and scrape bottom to loosen browned bits.
  • 8 cook, stirring and scraping frequently, until onions are brown, about 4 minutes.
  • 9 add ginger, seasoned flour, and 1/2 cup of stock and stir until flour is completely incorporated.
  • 10 continue to cook, stirring occasionally, until flour begins to stick, about 2-3 minutes.
  • 11 stir in remaining stock and seasoning mix and scrape pot well.
  • 12 return chicken and juices to pot, bring to a boil, reduce heat to low and simmer until chicken is tender and sauce has reduced to 4 cups, about 30 minutes.
  • 13 serve over pasta or rice.