Yellow Rice

This dish can stand alone but it is actually the base for paella, so if you added a few kinds of seafood it would be delicious. I’ve also had it with a mixture of canned beans (similar to the previous Southwest Caviar recipe) and I think it would be great with some diced vegetables (like green onion and tomato) as well.

Ingredients

2 cups rice (any kind you like)

Pinch/a few threads Saffron (optional)

5 cups Chicken stock

3 T Olive oil

1 T Lemon juice

1 t Salt

2 cloves garlic, minced

Pepper

1 t Tony Chachere’s Cajun seasoning blend

¼ t dried Oregano

¼ t dried Parsley

¼ t turmeric

Preparation

Bring chicken stock to boil, add rice and simmer for appropriate amount of time (this will vary based on the variety you use, white rice will be around 20, while brown and wild varieties will take longer, the packaging should give a guideline)

Mince garlic

Combine oil, lemon juice, garlic, and spices

Pour seasoning mixture into prepared rice and mix well

Shopping List

rice (any kind you like)

Saffron (optional)

Chicken stock

Olive oil

Lemon juice

Salt

garlic

Pepper

Tony Chachere’s Cajun seasoning blend

dried Oregano

dried Parsley

turmeric

Remember to print a copy of the recipe and include with your recipe!

Mushroom Soup

This has been the first week of truly fall weather (at least where I live) so I think this is an appropriately autumnal recipe.

Ingredients

sauté

1 lb mushrooms, sliced

1 yellow onion, chopped

1-3 cloves garlic, minced

coconut oil

puree

½ cup dry white wine (optional)

½ cup water

4 T olive oil

1-2 tsp salt

pepper

small sprig rosemary(removed from stem)/oregano/basil (whatever is available, dried will do as well)

up to 5 cups of chicken or vegetable stock

Preparation

1.     Combine sauté ingredients in pan (except for liquids) with coconut oil (or another cooking oil)

2.     Add puree ingredients (including cool liquids) to blender, then add sautéed mushrooms/onions/garlic slowly and gradually, blend until smooth

3.     Simmer in pot on stove until ready to serve

Shopping List

1 lb mushrooms

1 yellow onion

garlic

coconut oil

olive oil

salt

pepper

small sprig rosemary/oregano/basil (whatever is available, dried will do as well)

chicken or vegetable stock

remember to include a copy of the recipe with your donation, Happy Fall!

Toasted Brown Basmati Rice

This is what the Chachere's seasoning looks like for anyone unfamiliar with it

This is my favorite kind of rice, I make a family size batch and freeze or refrigerate it in air-tight containers for easy dinners throughout the week. Its easy to add different toppings like slivered almonds, and I also like it with mushrooms, enjoy!

Ingredients

1-3 T coconut oil (other types of cooking oil such as canola will do as well)

1-2 cups rinsed brown basmati rice

Seasoning:

1-3 cloves minced garlic

1-3 T olive oil

1 tsp sea salt

1 T dried oregano

1 tsp ground pepper

1 tsp Chachere’s seasoning (Cajun seasoning found in many grocery stores)

Preparation:

1.     Stir rice and oil in hot pan until it is fragrant and some kernels are a little lighter in color

2.     Add 2-4 cups water and bring to boil, then lower heat and cover

3.     Simmer for 50 minutes then remove from heat

4.     While rice is simmering combine all “seasoning” ingredients and set aside, add once rice is removed from heat

5.     After seasoning, let stand for 5-10 minutes

*optional serving suggestion, toast some slivered almonds in coconut oil and sprinkle on top for added texture, taste, and protein

Shopping list

coconut oil

brown basmati rice

garlic

sea salt

dried oregano

ground pepper

Chachere’s seasoning

*optional: slivered almonds

Remember to print a copy of the recipe to include with your donation, Thanks!

Sautéed Greens

This is a really quick recipe that I have been making pretty frequently since I started school. You can use any kind of green in it; my mom often uses beet tops when she has them left over after using the beets for another recipe, I really enjoy it with spinach, but whatever you have available will work.  Use a large package/portion because the greens cook down a lot when they lose water during the cooking process.

The Community Garden had a successful crop of greens, like this Rainbow Chard

Ingredients

Greens (in the past I have had this with beet tops, spinach, and swiss chard)

1 T olive oil

1 clove garlic minced

3 t lemon juice

pepper

Preparation

1.     If the greens are in large pieces, chop them into 1-2in lengths (this also goes for stalks if you decide to include them), place all leaves and stalks in a pot

2.     Add olive oil, garlic, pepper and lemon juice

3.     Cook over stove until tender (5-10 minutes depending on the greens) on med/high heat, stirring frequently

4.     As soon as greens have a uniformly cooked appearance remove to a plate or shallow bowl and serve

Shopping list

Greens

olive oil

garlic

lemon juice

pepper

*Remember to print a copy of this recipe and include it with your donation!

Southwest Caviar

While I’m on a southwest-inspired theme, I thought I would share this recipe. There is no actual caviar involved, but the original creator thought it mimicked that dish. It’s easy to prepare with no cooking and if paired with a whole grain the legumes make a complete protein.

Ingredients

4 cans beans (1 each of black, red , blackeyed, and cannellini)

2 cups frozen corn kernels

2 stalks chopped celery

1 red bell pepper, chopped

¼ sweet onion, chopped

¼ to whole bunch chopped cilantro

Dressing

¾ cup olive oil

¼ cup apple cider vinegar

1 clove minced garlic

½ tsp dried oregano

½ tsp dried parsley

¼ tsp Tony Chachere’s seasoning (sort of a creole inspired seasoning blend, its available in most grocery stores)

few splashes hot sauce

1 tsp salt

pepper to taste

½ tsp  cumin

Preparation

1.     Drain and rinse canned beans, add to large bowl

2.     Mix all dressing ingredients and gently toss with beans

3.     Add frozen corn, gently toss and set aside

4.     Wash/chop remaining ingredients

5.     Toss gently with dressed bean and corn mixture

Serving suggestion: Can be served as a topping with burritos/tacos or as a dip with corn chips

Shopping List

4 cans beans (1 each of black, red , blackeyed, and cannellini)

frozen corn kernels

celery

1 red bell pepper

1 sweet onion

whole bunch cilantro

olive oil

apple cider vinegar

fresh garlic

dried oregano

dried parsley

Tony Chachere’s seasoning

hot sauce

salt

pepper

cumin

corn chips (optional)

whole wheat tortillas (optional)