Tag Archives: rice

Mexican Style Black Rice and White Bean Salad

IMG_01731 cup dry small white beans; soaked 4-8 hours, rinsed, cooked till tender and rinsed OR 3 cups canned
1 cup black rice; soaked 1-8 hours, rinsed and cooked
1 cup fresh cilantro; chopped
3 scallions; chopped
1 red/orange/yellow bell pepper OR 4 small sweet peppers; chopped
1 cup grape tomatoes; sliced
1 clove garlic; crushed
2 avocados; cubed
3/4 teaspoon sea salt
pinch fresh ground black pepper
pinch ground cumin
2 Tablespoons fresh pressed lemon and or lime juice
1/4 cup extra virgin olive oil

1 head romaine lettuce; thinly sliced
crushed red pepper flakes; optional to taste
shredded cheddar; optional

Combine first group of ingredients in a large glass or ceramic bowl.

Serve over lettuce and sprinkle with crushed red pepper flakes and shredded cheddar if desired.

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Raw Root Salad, Rice and Peas, Fried Plantain and Broiled Salmon

I recommend preparing this meal in the order the recipes are given. I have found this to be the most efficient use of “wait” time so everything finishes at the same time.
DSC_0022PUERTO RICAN STYLE RICE WITH PIGEON PEAS
2 Tablespoons extra virgin olive oil
1/2 onion; diced
1 teaspoon sea salt
1/2 green pepper; diced
1-2 cloves garlic; crushed
¼ cup olives; optional
½ cup diced fresh tomatoes or sauce
1 teaspoons ground cumin
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups frozen pigeon peas (found in the frozen Goya section)
2 cups brown rice; soaked in water 3-8 hours, rinsed and drained
3 1/2 cups water

Preheat a heavy bottom pot over medium heat, add olive oil, onion and salt and sauté until soft and transparent, about 5 minutes. Add peppers and garlic, sauté for 3 more minutes. Add optional olives, tomatoes and spices. Simmer for 1-2 minutes. Add pigeon peas, rice and water. Bring to a boil, stir and turn down heat bringing the rice mixture to a slow simmer. Simmer without a lid until almost all the water is absorbed, about 10 minutes. Do not stir as this can make the rice sticky. Cover, turn heat to low and allow to slow cook/steam until rice is tender and all of the water is absorbed, another 10-15 minutes.

SHREDDED ROOT SALAD
2 beets; peeled and shredded
2 carrots; peeled and shredded
2 stalks celery; thinly sliced
4 scallions; thinly sliced
salad greens (I used mesclun mix)

Prepare vegetables and place in separate bowls or on a serving platter.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

FRIED PLANTAIN
2 yellow plantain
oil for the pan
sea salt to taste

Preheat a heavy bottomed skillet over medium heat. Peel the plantain- this can be difficult depending on how (not) ripe they are when picked. I keep a paring knife handy to slice away any left over peel. Cut as you like into roughly 1/4 inch thick pieces. I normally do disks but wanted to try “fries” today. Add olive oil to generously cover the bottom of the pan. Place the sliced plantain in the pan and fry until yellow-golden turning each piece till cooked on all sides. Place on a serving dish and sprinkle with salt.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste
lemon wedge to taste

Preheat oven to 375. Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn oven off and broiler to high and place salmon under flame for 10 minutes (it is done when it starts to brown on the top). Squeeze lemon if desired when serving.

Detox Dinner

My son and fiancé are following Jennifer Schonborn‘s detox diet this week. This meal aligns with her guidelines so when they joined us for dinner we could all enjoy.
IMG_0063
We started the meal with CREAM OF BUTTERNUT SQUASH SOUP (prepared with extra virgin olive oil) and then on to the main meal.

ARUGULA, BEET AND SUNFLOWER SEED SALAD
1 5 oz package arugula
4-5 beets
raw sunflower seeds for sprinkling

Cut off stems and the thin root tail and scrub the beets. Place in a medium sized pot, fill with enough water to cover and sprinkle with sea salt. Bring to a boil, reduce heat to simmer over medium low to medium heat. Simmer with lid on for 20 to 40 minutes until the beets are tender. Test with a toothpick, if it inserts easily they are done. Remove from heat, pour off hot water and pour cold water into the pot and let sit 10 minutes to cool. Repeat until the beets are cool enough to handle. The skin will slide right off with a little bit of pressure. Remove skins, slice in half and slice to 1/4 inch thickness. Chill the beets completely in the refrigerator. Assemble the salads just before serving; place beets on a bed of arugula, sprinkle with sunflower seeds and drizzle with lemon garlic dressing.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

BLACK (aka forbidden) RICE
1 cup black rice; soak 1-8 hours and rinse
1 1/2 cups water

Bring rice and water to a boil, reduce heat to medium low and simmer for 15 minutes then reduce heat to low and continue to simmer 5 minutes or until all of the water is absorbed. Check by tipping the pot sideways carefully to see if any water remains.

GREEN GARLIC AND GINGER SAUCE
1 clove garlic; coarsely chopped
1 inch piece fresh ginger; coarsely chopped
3/4 cup fresh parsley; coarsely chopped
1/4 teaspoon sea salt
pinch black pepper
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil

Combine garlic, ginger, parsley, sea salt and pepper in food processor. Process until finely ground, scraping down the sides as needed. Add the lemon juice and olive oil and process until smooth, scraping down sides as needed.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste

Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn Broiler on high and place salmon under flame for 10 minutes.

Vegan Indian Inspired Stew with Fauxneer over Brown Basmati Rice

DSC_0020Brown Basmati Rice
1 1/2 cups brown basmati rice
2 cups water
1/4 teaspoons sea salt
1 Tablespoon canola oil

Soak the rice for at least 1 hour and up to 8- Pour rice into a medium sized bowl and add enough water to cover the rice by 2 inches and set aside. Meanwhile prepare the stew (or go to work and return home to prepare the stew).

Indian Inspired Stew with Tofu (fauxneer)
3 Tablespoons coconut oil
1 onion; chopped
1 1/2 inch piece fresh ginger; peeled and thinly sliced
3 cloves garlic; crushed
1 celery stalk;cut into 1/4 inch slices
1 carrot; cut into 1/4 inch thick discs
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/4 teaspoon ground cardamom
1 1/2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
1 Turkish bay leaf
1 cup tomato sauce
4 cups water
1 large/2 small potatoes; peeled and cut into 1/2 inch cubes

1 16 oz package extra firm tofu; cut into 1/2 inch cubes

optional crushed red pepper flakes

Preheat a large pot over medium heat. Saute onion in coconut oil for 5 minutes with lid on. Add the ginger, garlic, celery and carrot, stir and continue sauteing for 5 more minutes with lid on. Add all spices except the bay leaf and 2 Tablespoons of water, stir and saute for 10 minutes. Add the remaining ingredients (except tofu), bring to a boil, reduce heat and simmer for 1 hour.

Cook the brown basmati rice- Pour the rice and water into a wire mesh sieve to drain the soaking water. Rinse well with water and allow to drain for 10-20 minutes. Combine the rice, water, salt and oil in a medium sized pot. Bring to a boil reduce heat and simmer about 20 minutes. Once all the water has been absorbed it is done. Remove from heat and allow to “rest” with lid on for 10 minutes.

Remove bay leaf. Blend stew using an immersion blender (or classic countertop blender) until creamy. Stir in the tofu bring to a boil, reduce heat and simmer for 15 minutes.

Fluff the rice with a fork and serve the stew over the brown basmati rice. Salt to taste and sprinkle with crushed red peppers if desired. (We had a not so traditional leafy green salad on the side.)

Black Rice and White Beans with Mushrooms

DSC_00081 cup black rice; soaked for at least 1 hour
1 1/2 cups water

1 cup dry navy beans; soaked for at least 8 hours (or drain 2 cups of canned white beans)
2 Tablespoons extra virgin olive oil (or canola)
1/2 onion; chopped
3/4 teaspoon sea salt
1 clove garlic; crushed
8 oz package white mushrooms; rinsed and chopped to 1/2 inch pieces
1 cup white wine
1/4-1/2 teaspoon fresh ground black pepper
3/4 cup sour cream

Drain and rinse soaked dry beans, place in medium sized pot, add  4 cups water, bring to a boil, reduce heat and slow simmer till tender; about 1 hour. Drain beans and rinse with fresh water.

Drain and rinse rice, place in small pot, add 1 1/2 cups water, bring to a boil, reduce heat to a gentle simmer and cook with lid on till all water is absorbed; about 20 minutes. Set aside with lid on.

Meanwhile, sauté onions in olive oil with salt till the onions are translucent. Add garlic and mushrooms, stir, and bring to a simmer with lid on for 5 minutes. Remove lid, add the wine and black pepper, bring to a boil, reduce heat and simmer till the liquid reduces by at least 1/2. This can take 20-30 minutes but check so no scorching happens. Add the cooked, drained and rinsed beans and sour cream. Stir, bring to a simmer and serve over the black rice with a side of salad greens (pictured here arugula).

 

Thanksgiving Recipes

DSC_0003

CREAM OF BUTTERNUT SQUASH SOUP

DINNER ROLLS or FRESH BAKED BREAD with cheese platter

SALAD GREENS served with
MAMMA’S HOUSE VINAIGRETTES  (red wine and balsamic)
1 clove garlic; crushed
1 teaspoon sea salt
1/4-1/2 teaspoon fresh ground black pepper
1/2 cup vinegar of choice or fresh pressed lemon juice
1 cup extra virgin olive oil

Mix all ingredients together. Mix or shake before each use. Store at room temperature.

GRANDMA PIETRI’S TURKEY
Per 1 lb of turkey

1 clove garlic; crushed
3/4 teaspoon oregano
3/4 teaspoon sea salt
1 teaspoon extra virgin olive oil
1/2 teaspoon red wine (or more to achieve the paste consistency)

The night before roasting the turkey- Remove the neck and giblets from the turkey and rinse inside and out then pat dry. Make a paste with the above ingredients. Rub the paste all over the turkey, inside and out, place in a basin/container, cover and refrigerate.

Preheat oven to 300-325. An 8-12 lb turkey will take 2 ¾ to 3 hours to cook; plan accordingly. Place the turkey on a rack in a broiling pan and pour 1 cup water into the pan. **if making Rik’s gravy read the recipe below to put vegetables in the pan as well** Place a lid over the pan -or- loosely “tent” the turkey with aluminum foil. Do not baste the turkey and do not open the oven door. Remove the lid/foil for the last hour so the turkey browns. The meat thermometer should read 165°F when inserted in the breast meat it is good practice to double check the turkey timer. When the turkey is done remove from the oven and pan and place on the cutting board and cover with the foil for 20 minutes before carving.

Note- Grandma Pietri roasts the turkey without a rack, allowing it to sit in its own juices and keeps it covered the whole time. She bastes the turkey every couple of hours for the duration of the bake time. My brother Rik, cook extraordinaire, gave me the “rack don’t baste” recommendation.

RIK’S GRAVY
neck and giblets (excluding liver) from the turkey
1 celery stalk; coarsely chopped
1 carrot; coarsely chopped
1 onion; pealed and quartered

3 tablespoons fat from oven-roasted turkey drippings
1 cup giblet broth/water
3 tablespoons all purpose flour (rice flour for gluten free)
1/2 teaspoon sea salt; more to taste
freshly ground black pepper

Place the giblets (minus the liver), celery, carrot and onion into the pan under the turkey with water to keep it from burning. After the turkey is finished baking strain the vegetables and poultry drippings through a sieve into a large (at least 4 cups) measuring cup. Deglaze the roasting pan with 1 cup broth/water, stirring until the crusty brown bits are loosened and pour the liquid through the sieve with the other pan drippings. Over medium heat, spoon 3 tablespoons fat from the poultry drippings (floats to the top of the measuring cup) into a 2-quart saucepan. Whisk flour and sea salt into the heated fat and continue to cook and stir until the flour turns golden brown. Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add the remaining broth and enough water to the poultry drippings to equal 3 1/2 cups. Gradually whisk in warm poultry drippings and broth mixture. Cook and stir until the gravy simmers and is slightly thick. Season with more salt and fresh ground black pepper to taste.

STUFFING STRAIGHT FROM “THE JOY OF COOKING”
1 lb sliced firm white sandwich, French or Italian bread including crusts cut into 1/2″ pieces (*gluten free bread works great too)
4-8 Tablespoons butter
2 cups chopped onion
1 cup finely chopped celery
1/4-1/2 cup fresh parsley; minced
1 teaspoon dried sage (1 Tablespoon fresh; minced)
1 teaspoon dried thyme (1Tablespoon fresh; minced)
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3-1 cup stock (I use vegetarian so all can enjoy but the original recipe calls for chicken)
1-2 large eggs; well beaten

Preheat oven to 400, prepare bread, arrange on baking sheet in a single layer and toast until golden brown. Remove toasted bread cubes from oven and pour into a large bowl.

Preheat a large skillet to medium-low and sauté onions and celery in butter until tender, about 5 minutes. Remove from heat and stir in herbs and spices. Pour over the bread cubes and stir to combine well. Add stock and egg a little at a time so the stuffing is moist but not packed together.

Turn mixture into a shallow butters baking dish and bake at 350 until the top has formed a crust and the stuffing is heated through, 25-40 minutes.

MAMMA’S SWEET POTATO BAKE
3 fresh sweet potatoes; pealed and boiled till tender
17 oz can apricot halves with syrup drained and reserved
1 1/4 cups brown sugar
1 1/2 tablespoons cornstarch
1 teaspoon grated orange peel (be sure to stub skin well and use organic if possible)
1/4 teaspoon sea salt
1/8 teaspoon cinnamon
1/2 cup pecan halves

Preheat oven to 375ºF.

Slice cooked sweet potatoes into 3/4 “ thick rounds. Arrange sliced sweet potatoes in a buttered 10x6x3/4” pan in an even layer. Cook and simmer reserved syrup, brown sugar, cornstarch, orange peel, salt, and cinnamon for 3 minutes. Add the apricot halves and pecans and simmer for an additional 2 minutes. Pour the mixture over the sweet potatoes and bake for 25 minutes.

MASHED POTATOES (with skins if organic)
Scrub 8-10 organic potatoes (otherwise peel), place in a large pot, add water to just cover the potatoes and sprinkle with 1 teaspoon sea salt. Bring to a boil and immediately reduce heat to a slow simmer. Cook till the potatoes are tender, almost falling apart (about 30 minutes depending on the size of the potatoes). Drain potatoes and return to pot, coarsely break apart and allow to cool slightly (this will help the potatoes to dehydrate so they can absorb butter and milk/cream). Add 6 tablespoons butter,  1/2 cup milk/cream, 1/4 teaspoon sea salt and 1/8 teaspoon fresh ground black pepper. Turn heat to low and using a hand beater whip the potatoes with the butter and milk/cream and sugar till creamy. Add more milk/cream as needed for consistency. Season with more salt to taste.

Love garlic? Add crushed 1-2 cloves garlic to the pot or simply serve with garlic butter on the side.

MAMMA’S WILD RICE
1 cup wild rice; cooked
4 cups water
2 tablespoons butter
1/4 cup onion; minced
1/4 cup carrots; minced
1/4 cup celery; minced
1/4-1/2 teaspoons sea salt
pinch-1/8 teaspoon fresh ground black pepper

Bring water and wild rice to a boil, reduce heat and simmer till the grains split (you will see with seems) and are tender, about 45 minutes. Meanwhile, sauté the vegetables in butter on low heat till tender. Drain the water from the wild rice, add the sautéd vegetables and salt and pepper to taste. I have also tossed in cooked white or brown rice so it is more of a pilaf.

SWEDISH BRAISED RED CABBAGE (recipe from “Hemmets Kokbok”)
1 small head of red cabbage
1 onion; chopped
2 sour apples (granny smith); quartered and seeds removed
2 Tablespoons butter (or canola oil)
1 teaspoon sea salt
4-5 whole cloves
1 Tablespoon sugar (brown sugar or honey)
2 Tablespoons red wine vinegar or lemon juice
3/4 cup water

Remove outer leaves of red cabbage, cut in to quarters and remove the thick stem inside. Cut into think strips or chop into small chunks.sauté cabbage, onion and apples in canola oil. Add the salt, cloves, sweetener, vinegar and water and bring the mixture to a simmer. Simmer over low heat with lid on until the cabbage is tender, about 1 hour. Stir occasionally and taste to adjust seasoning.

Fresh Orange Cranberry Relish
I believe this recipe was originally on an “Ocean Spray” package.

1 12 oz bag fresh cranberries; rinsed and picked through
1 orange; diced and seeded if needed
1 cup sugar

Process the above ingredients in a food processor at least 4 days and up to 2 weeks prior to Thanksgiving.

Broiled Blackened Salmon and Sides

DSC_00012 lbs salmon fillet
1 Tablespoon paprika
1/4 teaspoon cayenne (up to 1 teaspoon depending on how hot you like it)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme
1 teaspoon marjoram
1 clove garlic; crushed
2 Tablespoons red wine
2 Tablespoons extra virgin olive oil

Brush a baking sheet with olive oil. Cut salmon fillet into (roughly) 1/4 lb sections, rinse, pat dry and set aside. Combine remaining ingredients in a food processor and process until well combined and pureed.  Pour the paprika and spice puree into a shallow dish. Dip each salmon fillet section covering both sides in the spice puree and place on prepared baking sheet. Refrigerate for 1-2 hours. Preheat oven to 400. Change oven to broil and place salmon under the broiler for 8-10 minutes (depending on the thickness) until cooked through.

Serve with your favorite sides. Pictured here with zucchini and summer squash with dill, lightly dressed green beans, Puerto Rican style rice and pigeon peas, massaged kale with carrot salad and marinated cucumbers.

Puerto Rican Style Rice and Pigeon Peas
2 Tablespoons extra virgin olive oil
1/2 onion; diced
1 teaspoon sea salt
1/2 green pepper; diced
1-2 cloves garlic; crushed
¼ cup olives; optional
½ cup diced fresh tomatoes or sauce
1 teaspoons ground cumin
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups frozen pigeon peas (found in the frozen Goya section)
2 cups brown rice (I used jasmine); soaked in water 3-8 hours, rinsed and drained
3 1/2 cups water

Preheat a side bottom pot over medium heat, add olive oil, onion and salt and sauté until soft and transparent, about 5 minutes. Add peppers and garlic, sauté for 3 more minutes. Add optional olives, tomatoes and spices. Simmer for 1-2 minutes. Add pigeon peas, rice and water. Bring to a boil, stir and turn down heat bringing the rice mixture to a slow simmer. Simmer without a lid until almost all the water is absorbed, about 10 minutes. Do not stir as this can make the rice sticky. Cover, turn heat to low and allow to slow cook/steam until rice is tender and all of the water is absorbed, another 10-15 minutes.

Massaged Kale with Carrot Salad
1 large bunch kale
4 small/2 large carrots; shredded (about 1 1/2 cups
1/4 teaspoon sea salt
pinch fresh ground black pepper
1 1/2 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
3/4 cup sunflower seeds; optional

Rinse kale, pat dry and tear the leaf part off of the thick center stem. Tear the kale into pieces no larger than 2×2 inches. Grab handfuls of the kale and massage– crunch in handfuls and rub between both palms to break up the cellulose and place in a large bowl. Add remaining ingredients, toss and serve.

Marinated Cucumber Salad
1 cucumber; thinly sliced into circles
1/4 teaspoon sea salt
pinch white pepper
2 Tablespoons white wine vinegar

Combine all ingredients, toss and set aside for 5 minutes. Toss and set aside for another 5 and repeat a few times. The salt will remove some water from the cucumbers and they will also be coated nicely with the tang of the vinegar.

(The green beans and zucchini and squash are sides brought by friends, sorry no recipes.)