Recipe from Cooking Light

This was a simple recipe to throw together on a busy Sunday.  I let this cook while I did some work around the house.  The house smelled delicious as it cooked! 

Ingredients:
3 c water
1 c dried kidney beans
1 c chopped onion
1 c chopped green pepper
3/4 c chopped celery
1 t thyme
1 t paprika
3/4 t cayenne pepper
1/2 t black pepper
14 ou smoked sausage, thinly sliced
1 bay leaf
5 cloves garlic, minced
1/2 t salt
3 c hot cooked rice
1/4 c chopped green onions

Directions:
Combine ingredients through the garlic in the slow cooker. Cover and cook on high for 5 hours.  Discard the bay leaf and then mix in the salt.  Serve over rice and sprinkle servings with green onion.

Recipe from What’s Cookin, Chicago?

This rice was a great accompaniment to the Chicken Tikka Masala.  It was really easy, and I cooked the rice a day ahead of time, so when I was ready to eat, all I had to do was mix it into the other ingredients.

Ingredients:
2 T vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
3 c rice, cooked and cold
Onion powder, garlic powder and salt, to taste
Chopped parsley (I used dried)

Directions:
Saute garlic and onion in oil over medium heat.

Add rice and oil (if needed) and cook and stir until rice is hot. About 5-7 minutes.

Mix in seasonings and parsley to taste.

I really wanted to find a way to use my pumpkin butter in a savory dish. I came across this recipe on allrecipes.com that used Pecans.  I didn’t have any pecans, plus I’m not a big fan anyway, so I used almonds.

I want to put it over a sweet rice that would blend well with the pork and pumpkin butter – so I decided to make some brown rice with vanilla, cinnamon and sweetened condensed milk.  I have to say I thought this was absolutely delicious!! I would definitely make it again. 🙂  I’m pretty sure J liked it as well.


Ingredients:
2 boneless pork chops
1 egg white, beaten
1/2 c panko bread crumbs
1/2 c sliced almonds
3-4 T olive oil
2 T pumpkin butter
1/2 c brown rice
1 t vanilla extract
1 cinnamon stick (or about 1/2 t cinnamon)
1-2 T sweetened condensed milk

Directions:
In a food processor, combine the panko and almonds.  Preheat the oil in a large skillet.

Place the egg white in one bowl, the almond/panko mixture in another.  Pat the pork chops completely dry and then coat with the egg white, then press into the almond/panko mixture to fully coat. Place into the skillet.  Cook for about 5-7 minutes per side, until cooked through.

Meanwhile, cook the rice according to package directions.  Add the vanilla extract and cinnamon (stick) at the beginning.  About 2 minutes before cooking time is over, mix in the sweetened condensed milk.  Allow to sit about 2 minutes after cooking time is over to thicken.

Place rice on a plate with the pork chop over it.  Spoon pumpkin butter over the pork chop.  So good!! 🙂

Recipe from Ellie Krieger

This is the first time J has ever had rice pudding, and maybe the second for me.  This was my first attempt at making it.

It tasted wonderful!! We both really loved this recipe.  I think it should have been a bit creamier.  My thought is because I halved the recipe, and it was so shallow in my saute pan, the liquid evaporated faster than it should have.  Plus – I completely forgot about drizzling on the sweetened condensed milk at the end… oops!!

But again… so good!! It’s definitely something I would try to make again. 🙂

Ingredients:
2 c water
1 c arborio rice
3 c vanilla soy milk
1/4 c sugar
Pinch salt
1 cinnamon stick
1/2 t vanilla extract
1/2 t ground cinnamon
1/3 t ground nutmeg
2 T sweetened condensed milk
Blueberries (optional)

Directions:
Preheat oven to 375.

Bring water to boil in a medium-sized, heavy, oven proof pan.

Add rice, cover and simmer for about 20 minutes, until water is absorbed and rice is tender.

In a bowl mix soymilk, sugar and salt.  Once rice is cooked add the soymilk mixture and the cinnamon stick.

Cover and place in oven for 45 minutes.

Remove from oven and remove the cinnamon stick.  Stir in the cinnamon, nutmeg and vanilla.  Liquid will continue to absorb into the rice as the pudding cools.

Serve warm or at room temperature.  Drizzle each serving with about 1 t of sweetened, condensed milk.  I also thawed some frozen blueberries and sprinkled them on each serving as well.

Recipe from Giada

This is the second recipe featuring my Ingredient of the Month, Butternut Squash!

This was extremely good – I loved the combination of vanilla and butternut squash.  Instead of roasting and pureeing the squash in this recipe, it’s actually boiled in the vegetable broth.

I actually halved this recipe and it was still a bit too much for just J and I.  Below is the full recipe from Giada.

Ingredients:
4 c vegetable broth (I ended up using about 3 1/2 cups for half the recipe, so have more on hand)
1 large vanilla bean
3 c peeled, cubed (1″) butternut squash
2 T butter, plus 1 T
3/4 c finely chopped onion (I used shallot)
1 1/2 c arborio rice
1/2 c dry white wine
1/2 c grated Parm
1/2 t salt
2 T freshly chopped chives

Directions:
In a medium saucepan, warm broth over medium high heat.  Cut the vanilla bean in half – scrape the seeds and add them and the bean to the broth.  Once broth comes to a simmer, reduce heat to low and add the squash.

Cook squash for about 5 minutes, until tender. Using a slotted spoon, remove the squash into a bowl and set it aside.

Meanwhile, melt the 2 T butter in a large saute pan.  Add the onions or scallions and saute until tender and transluscent.

Add the rice and stir to coat with butter, and then pour in the wine and simmer until evaporated – about 3 minutes.

Next add about 1/2 c (or 1 ladleful) of broth to the rice.  Simmer until it is almost completed absorbed.  Stir often.  Continuing adding the broth in this manner until mixture is tender but still a bit firm and creamy – about 20 minutes.

Remove from heat and stir in the Parmesan cheese, squash, remaining T of butter and salt.

Serve garnished with chives.

I really need to get more creative with naming my dishes. 🙂 But at least it gives you a good idea of what this is!I wanted to use up the rest of the rotisserie chicken from the weekend. And we haven’t had Italian in a long time, but I didn’t want pasta (since I had made pasta on Wednesday night). Rice is always a good sub!

I actually was planning on getting zucchini, instead of eggplant. But the zucchini at the grocery store all looked awful, then I saw the eggplant. It was like a bell went off in my head – eggplant = perfect! 🙂

J and I both thought this was good. Only thing I may do different is to partially cook the eggplant before adding it to the dish. I thought it wasn’t quite soft enough. But, then again, others may like that texture.

Ingredients:
3/4 c brown rice (3 servings according to Uncle Ben :p )
2 cloves garlic, minced
Pepper, to taste
1 t dried thyme
1 t dried basil
1/2 small eggplant, sliced
Salt
5-6 baby portobellos, sliced
1 – 1 1/2 c shredded chicken, cooked
1-2 medium green onions, thinly sliced
Pasta sauce of choice (I used garlic & herb – from a jar)
3/4 c shredded mozzarella

Directions:
Preheat oven to 350.

Salt the eggplant on both sides and let it sit on a cookie sheet for about 20-30 minutes, to draw out some of the moisture.

In the meantime, cook rice according to package directions.

Rinse the eggplant well and pat dry and set aside.

Note: you may want to partially cook the eggplant before adding it to the dish. Maybe just saute it in a skillet for a couple of minutes.

Coat a 9×9 square baking dish with cooking spray.

Once the rice is done, season it with the thyme, basil, garlic and pepper, and then add the rice as the first layer in the baking dish. Press down to create an even surface.

Layer on the eggplant, mushroom and then the chicken. Pour over the pasta sauce as evenly as you can.

Sprinkle on the green onion and, finally, sprinkle on the mozzarella cheese.

Cover lightly with aluminum foil and bake for 20 minutes. Remove foil and bake for 10 more. Cut into 9 servings, and enjoy!

So the picture isn’t so pretty, but it tasted good!

Recipe from Jenn Cuisine

This was an excellent soup. I needed to use up some remaining kale from when I made Kale Chips, and Jenn posted this soup in my comment section. I am so glad that she did!

I did make a few small changes – used more sausage & carrots, no celery, can green chiles instead of red, and added rice to make it a more substantial meal. View the original recipe at the link above.

Ingredients:
16 ou spicy sausage, non-link if you can find it
3 T EVOO
3 medium onions, chopped
3 cloves garlic, sliced
2 ribs celery, chopped (I forgot to buy this, so it was left out)
3 carrots, chopped
1 can red kidney beans, drained
9 c chicken broth
Can green chiles, drained
Paprika, to taste – I used a lot
Crushed red pepper, to taste – I used about 1-2 t
Ground pepper, to taste
1 bunch kale
3-4 servings rice, cooked (I used brown)

Directions:
Roll the sausage into little balls about 1/2″-3/4″ diameter and place them in a large pot with EVOO, onions, garlic and carrots. (Celery here as well if you have it.)

Cook until sausage is browned on the outside. Add the beans, broth and seasonings (sausage will finish cooking in the boiling broth).

Simmer for about 30 minutes.

Rip the kale into bite-sized pieces (no stems) and add them to the pot. Simmer for another 30 minutes.

To serve, place a spoonful of rice in a bowl, then ladle the soup over it.