Ingredients: 1 onion, diced 2 stalks of celery, chopped 4 cloves of garlic, minced Half a green pepper, diced Half a red pepper, diced 1 can (400 grams / 14 oz) crushed tomatoes 4 cups (1 litre) vegetable stock 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon sweet paprika ½ teaspoon smoky paprika ½ teaspoon dried cayenne pepper 2 bay leaves 2 tablespoons Tabasco sauce (adjust to taste) 2 tablespoons soy sauce Pepper, to taste 2 cups (400 grams) uncooked brown rice 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans) 1 teaspoon salt (or to taste) ¼ cup (7 grams) fresh chopped parsley 1 green onion, chopped (optional) […]
Ingredients: 4 cups cooked bow-tie pasta (about 6 oz. dry pasta) 7 sweet mini peppers (orange, yellow and red), diced 1 head broccoli, chopped 1/3 cup dried cranberries 3/4 to 1 cup three cheese ranch dressing salt (to taste) pepper (to taste) slivered almonds (optional) Instructions: Cook pasta until al dente, drain and rinse in warm water. Seed, then dice peppers, and chop broccoli into small bite size florets and pieces. In a large bowl, put peppers, broccoli, cranberries and pasta. Pour dressing over ingredients, and mix well until all ingredients are coated with the dressing. Cover and refrigerate at least two hours. Top with slivered almonds (optional) before serving.
Ingredients: 3 boneless, skinless chicken breasts 1 (18 oz) bottle Teriyaki sauce 3 Tablespoons sesame oil (or vegetable oil) 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 teaspoons minced garlic 2 eggs, slightly beaten 3 cups cooked white rice (day old or leftover cold rice is best) 3-4 Tablespoons soy sauce Instructions: Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside. Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium-low and push the mixture […]
Instructions: 2 tbsp olive oil 4 chicken thighs, boneless and skinless cut into 1 inch pieces 2 chorizo sausages, cut into 1 inch pieces (I used Italian sausages) 1 large onion, chopped 6 garlic cloves, minced 1½ cups arborio rice* 1 can (14 oz or 398 mL) diced fire roasted tomatoes 4 cups vegetable or chicken broth 1 tbsp hot sauce such as Tabasco or Sriracha 2 tsp smoked paprika 1 tsp saffron salt and pepper to taste 1 lb large shrimp, shelled and deveined but keep tails on 1 lb clams, scrubbed and soaked 1 lb mussels, scrubbed and soaked fresh parsley for garnish 1 lemon cut into lemon wedges Instructions: In a large paella pan heat the olive […]
Cinco De Mayo may be over but that doesn’t mean the celebration has to stop? Jazz up your Monday with this savory Cheesy Enchilada Rice. Ingredients: 1 cup uncooked rice 1 tablespoon olive oil 2 cloves garlic, minced 1 small onion, diced 1 bell pepper, diced 1 cup canned corn kernels, drained 1 cup canned black beans, drained and rinsed 3/4 cup Old El Paso Enchilada sauce 1/2 cup Old El Paso Mild Green Enchilada sauce 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon oregano Kosher salt and freshly ground black pepper, to taste 1 cup shredded Mexican blend cheese 2 tablespoons chopped fresh cilantro leaves Directions: In a large saucepan of 1.5 cups water, cook rice according to […]
This recipe for Pineapple Fried Rice is a quick and satisfying meal for someone who’s “on the go” or wants a healthier option at home opposed to take out. Either way you can’t lose! Ingredients 3 tablespoons soy sauce 1 tablespoon sesame oil 1/2 teaspoon ginger powder 1/4 teaspoon white pepper 2 tablespoons olive oil 2 cloves garlic, minced 1 onion, diced 2 carrots, peeled and grated 1/2 cup frozen corn 1/2 cup frozen peas 3 cups cooked brown rice 2 cups diced pineapple, canned or fresh 2 green onions, sliced Instructions In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside. Heat olive oil in a large skillet or wok over medium […]
Louisiana has given the world some extraordinary gifts, but many would argue home made jumbalaya might rank among the very best. A fusion of Spanish and French influences, this blends rice (or sometimes pasta) with at least two meats (one nearly always sausage) plus plenty of spices and vegetables. Three you always see are onion, celery and green pepper. The trick with this dish is to build the layers of flavor. For that, begin with ingredients: 1 lb. sliced sausage (pork or beef) 1 lb. shredded chicken (cooked) 1 lb. peeled & deveined medium size shrimp 2 cups onion (diced) 1 cup celery (diced) 1 cup pepper, green or red (diced) 3 cups chicken broth 2 cups rice (preferably brown […]
You may or may not know what “shrimp gumbo” in fact is. If you’ve spent much time in the American South, however, you have certainly heard of the dish. The very lucky among you have tasted it. Here then a quick guide to making shrimp gumbo. You’re welcome. Bit of background first. Gumbo is an American dish, having been created in Lousiana during the late 18th century (where it remains a staple, and of course a meal with which to attract tourists). Essentially gumbo is a strong stew, based upon a use of a fairly powerful stock mixed with some kind of meat, a thickener (often very spicy), and at least three vegetables–celery, bell peppers and onions. The recipe pretty […]