Category: Rice

Best Summer Sides from More Time at the Table

Best Summer Sides from More Time at the Table

Grilled Zucchini and Corn Salad

This week marks the beginning of weekend picnics, warm holiday get togethers, nights in the backyard, weeks at the beach, days at the cabin, and all kinds of thrilling grilling on your balcony or patio!  For fun, I ran through my TOP FAVORITE original summer sides on More Time at Table and brought them all together in one place just before Memorial Day.  I’ll keep perusing my files and as I find other luscious things I think you’d like, I’ll stick them in.  Be cool!

Continue reading “Best Summer Sides from More Time at the Table”

Easy Chicken Enchiladas with Instant Pot Bacon Pintos, Abuelita’s Rice, and Avocado Salad

Easy Chicken Enchiladas with Instant Pot Bacon Pintos, Abuelita’s Rice, and Avocado Salad

When it comes to Cinco de Mayo cooking, I’ve got these things going for me:

  1. I lived in way southern Texas (San Antonio) for four years. Hot is my only comment.
  2. Southern Colorado has been our home for most of twenty-two years.
  3. I’ve studied cooking more than a few times at the Santa Fe School of Cooking.
  4. My late dear friend and brother-in-law, Alfred Barrionuevo, was from Mexico and began his professional career as a chef. If you were in the kitchen with him, he was the teacher, and he had extraordinary passion for his cooking. Not only that, his much-loved mother–fondly called “Abelita”–passed on her simplest and best “Mexican” rice recipe to my sister, who then gave it me –nothing written down, you know. My version is in this post.

Continue reading “Easy Chicken Enchiladas with Instant Pot Bacon Pintos, Abuelita’s Rice, and Avocado Salad”

Shrimp on Tomato Risotto with Kale Salad

Shrimp on Tomato Risotto with Kale Salad

Out of all the things folks say to me about making dinner, the most common might be, “I never know what to fix.” It occurs to me that while those are the words coming out of their mouths, the problem might not be that exactly. It might be a question of, “I know how to make tacos, but not enchiladas, so I buy the ingredients and cook tacos. A lot. I don’t have the time to learn enchiladas. Other days I make grilled boneless chicken breasts, salad, chili, mac and cheese, and hamburgers because I don’t need a recipe.”  Or…could be they didn’t plan a week’s meals and shop for the plan. We’ve all been there.

Continue reading “Shrimp on Tomato Risotto with Kale Salad”

Red Beans and Rice–More Time Style

Red Beans and Rice–More Time Style

Food-Beans-Red Beans and Rice whole bowl

I grew up with a dad who was born in 1907 out on a Mount Herman farm an hour and a half north of New Orleans. You didn’t have to live right in the city proper to be steeped in its deep, full, and varied food culture. His family was champion at cooking and eating together.  And whatever was available just might be on that stove. Insert turn of the century poor farm folk imagination here.

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Continue reading “Red Beans and Rice–More Time Style”

BBQ Chicken-Grilled Veggie Stack with Southwestern Rice Salad

BBQ Chicken-Grilled Veggie Stack with Southwestern Rice Salad

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While the old deck disappears and the new one is added, our summer dinner spot is gone.  This seems to be a theme in our lives lately. (Change is in the air.) Outdoor tables and chairs are stored in the garage; patio candles sit awkwardly in a living room corner. Cushions and pillows are propped up next to the piano or rest at odd angles under sofa tables in the family room.  We have cabin fever this year in the summer because from May – September, we do not eat indoors unless there’s a horrific storm or we’re in a restaurant.  Our life, from 5:00 on — when sun is on the western side of our house — is outdoors.  But not, sadly, for two weeks. Continue reading “BBQ Chicken-Grilled Veggie Stack with Southwestern Rice Salad”

Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes

Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes

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There are some nights when dinner just doesn’t want to get made. I’m tired or the fridge seems to hold not one good thing despite the fact that it’s full.  And that is occasionally because I’ve told myself I need to use up leftovers even though I’m sick of them after the holidays. Lord. Waste not… Continue reading “Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes”

Apple-Cranberry Hoisin Chicken Thighs and Rice with Sautéed Spinach, Asparagus, and Tomatoes

Apple-Cranberry Hoisin Chicken Thighs and Rice with Sautéed Spinach, Asparagus, and Tomatoes

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As summer very, very slowly wanes away, there are days when it’s cool enough to turn on the oven. My oven hasn’t been on in months with the exception of absolutely necessary baking (read birthday cakes), which is done before the sun rises lest the house take on one extra degree of warmth.  Last Friday, as Dave flew in from Bogota, Columbia, I wanted to have a dinner ready for which he didn’t have to grill one single item.  Enter SIMPLY MING ONE POT MEALS.  (Aside: I am not in the business of selling any cookbooks except my own, but Truth in Recipes requires I note this simple dish’s provenance.)

Alyce-Aspen kitchens signing books

I’ve owned this book not since in came out in 2010, but maybe since a year or two after that when a good friend mentioned she was cooking something from it.  The book sounded entertaining (it is) and helpful (also true). Who doesn’t want a new spin on one-dish or one-pot meals?  I made a few dishes from it and back it went on the shelf. If I’m not terribly intentional about looking at and using all of my cookbooks, they may sit a while before I drag them out to the kitchen again.  The quality of the book may have nothing to do with it; I cook out of my head a lot. (Why did I leave this sit all this time?)

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 SIMPLY MING: ONE-POT MEALS

Something drew me to the Ming book last week, and with a few very small changes, I rustled up this one-pot meal very quickly; I think you could, too.

This plate full of goodness is based on a simple happy formula many Americans swear by:  chicken and rice in the oven. Ming’s version has a bit of an Asian twist.  What better, less expensive, easier dinner might you have other than sandwiches?  The bone-in, skin-on chicken thighs are sautéed, removed from the pan, where garlic, green onions and next rice are tossed in and cooked briefly. My pot includes a crisp, off-sweet chopped apple. Hoisin sauce is the secret weapon ingredient!  Wine and broth are added; the chicken goes back in. The whole shezaam is covered and carefully stowed in the oven for just 20-30 minutes or so.

You can see and read about the recipe here. I’m not fond of printing recipes that are available in books (as Ming says–cookbook authors need to send their kids to college), but this one has been made available in several places on the internet; have at it.

Changes/additions I made were these:

  1. I added crushed red pepper to the seasoning of the chicken as it browned.
  2. With no fresh cranberries available in September here in Colorado, I substituted a peeled and diced Granny Smith apple along with a handful of dried cranberries. I didn’t want to use all dried cranberries as I thought it might sweeten the dish too much. I also knew the fresh cranberries would give off liquid and felt the apple would mimic that.
  3. I seasoned both the onions and garlic as well as the rice itself with a little salt and pepper.

The pot:  I used a 5.5 quart covered, oven-safe sauté pan for this dish. If you don’t have such a large skillet, brown the chicken in batches in a smaller skillet.  Remove the chicken, add the vegetables and rice, and then add them to a greased very large casserole dish. Cover tightly with foil and bake as the recipe directs.

A couple of other things:  A meal good enough for company, this dish contains a lot of rice. You’ll likely have rice leftover that you can take to work for lunch even if four people have already had their way with it. There are 8 thighs, so the dish will serve 4 or 6 depending on hunger.

While dishes like these are touted as a whole meal–and they are– I’m always in need of some greenery on the table and on the plate. While the chicken and rice baked, I sautéed chopped asparagus, spinach, and tomatoes in grape seed oil with minced ginger, garlic, salt, and crushed red pepper.

IMG_0042In the meantime,  Rosie enjoyed the late afternoon…

IMG_0037Sing a new song; try Ming!

Alyce

Grilled Tuna with Rice Salad and Shared Spicy+Garlicky Vinaigrette for Memorial Day

Grilled Tuna with Rice Salad and Shared Spicy+Garlicky Vinaigrette for Memorial Day

IMG_5766While it would be lovely if posts like this appeared out of whole cloth on the day needed, unfortunately I have to work ahead.  Cook ahead.  Shop ahead.  Think ahead.  Write ahead.  However you want to look at it; I rarely think of it as work–maybe you’d like to know that.  I happened to make this meal on a day when the wind whipped up like “The Wizard of Oz” and the hail beat down on our house, deck, cars, and garden with a vengeance typically saved for sledge hammering a wall you need to come down.  The fury and noise were enough to send the dogs and me scurrying down into the basement leaving flowers and pots and cars outdoors without further thought.  Dave, just home from a trip to Lincoln, Nebraska, blithely stayed upstairs.

Here’s the eastern deck afterward:
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Miss Gab’s been sick —we think an awful reaction to her Leptospirosis vaccine–but we’re still unsure.  She’s getting MUCH better, but the deck full of hail and leaves was a shock to us all–Miss Gab included.  Within an hour, however, the sun came out, Dave grilled the tuna for the meal on the gas grill, and we ate on the deck! Continue reading “Grilled Tuna with Rice Salad and Shared Spicy+Garlicky Vinaigrette for Memorial Day”

38 Power Foods, Week 22 — Brown Rice — Chili and Brown Rice with Spinach Salad

38 Power Foods, Week 22 — Brown Rice — Chili and Brown Rice with Spinach Salad

BTW, those are still cherry tomatoes from our garden on November 8.

While chili is a quintessential American fall meal, it is often eaten as is.  Just a bowl.  Just a spoon.  Just you and your chili.  

Fall in our ‘hood–tiny, dried crabapples against a St. Paul blue sky.

The chili mostly stands alone, I guess.

Or at least just with chips, cheese, onions, sour cream….or on hot dogs or fries.  Ha.

(Election Day Turkey-Lentil Crock-pot Chili--my last post–is one of Michelle Obama’s favorite meals… well–Turkey Chili is, at any rate.)


 But I like chili in all kinds of ways and with lots of different things.  I grew up with chili poured over a burger at the Dog ‘n Suds where I car hopped.  My Mom’s “Irish Chili” was full of the quarts of tomatoes she canned each summer.  It was a whole lot of tomatoes.  College at Western Illinois University brought Chili Frito over at the cafeteria for Washington and Lincoln Halls.  I loved it!  Why hadn’t I thought of it?  As years went on, my chili changed repeatedly.  After all, I lived in Europe where they didn’t know from chili.  I lived in San Antonio where if you knew beans about chili, you knew there were no beans in chili.  (I mentioned that to some Minnesotans once.  In concert, they all went, “WHAT???”)  I lived with The Silver Palate Cookbook and made their “Chili for a Crowd” forever…well, actually I still it make with variations. Later I moved on to Ina’s Chicken Chili–one of my favorites.  In other words,  these days I make several different kinds of chili (mostly my own–whatever happens to go in the pot), but one of my favorite chili meals originated one day when there wasn’t quite enough vegan chili to go around…

So I made some brown rice and a little salad.  For grins, I put it all in the bowl together.  Now I do it all the time.  Gives your mouth a break from the heat and provides more whole grains and greens.  It also lowers the cholesterol and calories of a chili meal so I can have it more often with less guilt.

Here’s the base for my vegan chili.

So here’s how I made this chili with brown rice today…using the leftover Election Day Crock-Pot chili and some brown rice I let cook this morning while  I walked the dogs.

“Come on, Gab.  Get the leash and let’s go, huh?”

alyce’s brown rice and chili with spinach salad

For each serving:

1 cup fresh spinach
1 shallot, sliced
Kosher Salt and Fresh Ground Pepper
Juice of 1/2 Lemon
Drizzle of Olive oil
Cherry Tomatoes 

1/2 cup lightly salted and peppered cooked brown rice mixed with 1 tablespoon chopped cilantro

1 cup chili (I like the chili I just blogged–full of hot Italian sausage and lentils as well as beans, but use any chili you’ve got or buy some Wendy’s chili to take home if you’re stuck.)


To assemble:

1.  In a large shallow bowl (a pasta bowl is fine), add spinach to one corner.  Top with half of the sliced shallots and sprinkle with salt and pepper.  Squeeze lemon over the greens and drizzle with oil.  Add cherry tomatoes at side.

 2. Add rice to one side of the bowl and chili to the other.  Garnish with rest of shallots and a few tortilla chips.

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brown rice– tips and info……….

Brown rice takes about 45 minutes to cook at sea level, but quicker versions are available.  Some markets even sell frozen cooked brown rice.  You can also make brown rice in your crock-pot and freeze small portions for future use.  And, yes, you can make brown rice in your microwave.  You don’t save a lot of time, but a few minutes.  The directions are on the rice bag.

Rice field

 
  As our Power Foods group moves through the 38 Power Foods (click to order book), you’ll gather we’re up to brown rice this week.  The main food for over two-thirds of the world’s population, rice is sacred to many people.  Rice is a complex carbohydrate high in protein.  Did you know Arkansas is the largest rice-producing state in the U.S.?  If you were raised by southerners in the United States, you grew up eating a lot of rice.  Rice and gravy (or butter), rather than potatoes and gravy, were the standard at my family table.  My sister-in-law, who’s Korean, keeps a rice pot hot pretty much 24-7.  If her children are hungry between meals, they know where to go without bothering her.

Nutrients in
Brown Rice
1.00 cup (195.00 grams)
Nutrient%Daily Value

manganese88%

selenium27.3%

magnesium20.9%

tryptophan18.7%

Calories (216)12%

chart courtesy whole foods
 
       Brown Rice is Healthy!  As only the hull is removed off brown rice, we have a much healthier grain to eat that actually works against cholesterol in our bodies with its larger component of fiber.  You can read all about it here, but you’ll see with just a little bit of research that eating foods like brown rice works toward protecting us against heart disease, diabetes, metabolic syndrome, muscle spasms,  migraines, and many other things.  Tryptophan?  But of course.  Eat turkey and brown rice and you’re much more likely to sleep well!  And best of all, if you’ve ever been on Weight Watchers, you know a cup of brown rice is four points and white is five.  Who wouldn’t take the brown?  With a few exceptions, I use brown rice instead of white rice for nearly everything.  I draw the line (usually) at fried rice, but that’s a VERY occasional meal and I sometimes even use brown rice for that. 
(rice field photo courtesy producer’s rice mill)

       Leftover brown rice?  Make extra.  Always.   Rice is good food!  Then you can….  Add milk and a little sugar for breakfast.  Stir into some scrambled eggs with cheese and green onions. Add to a burrito.  Stir up a stir fry for a topping. Warm well and add a teensy bit of butter and lots of pepper to eat with cooked squash.  Make a patty, fry it up and make a hole in the middle.  Crack an egg into the hole. Cover and cook 2-3 minutes.  Add to soup or stew.  Cook up Thai curry.  In fact, there are so many ways to use brown rice that I know several people who just cook up a great batch every weekend and eat off it all week with whatever. The simplicity, cost,  and health benefits of brown rice appeal greatly to those who don’t cook much and to those who cook often.

       One of the favorite posts on my other blog (Dinner Place–Cooking for One) is “Help!  I’ve Got Leftover Take-out Rice and Don’t Know What to Do With It.”  Click and check out the recipe; it works just as well with brown rice.

Brown Rice for Breakfast in Colorado Springs:

Smiley’s…on Tejon in Colorado Springs

       There is absolutely the very best breakfast to be had in Colorado Springs at a tiny place downtown on Tejon called SMILEY’S.  Now funky, spunky Smiley’s has all kinds of breakfasts and lunches (as well as incredible baked goods–pie and homemade whole wheat bread for their toast, for instance), but each day they have specials.  We’re not talking eggs and bacon.  We’re talking lovingly designed, gorgeous breakfasts.  One favorite in the fall is a halved acorn squash filled with a mixture of brown rice, cumin, cheese, and scrambled eggs.  I’m going to try and fix it for breakfast this morning without a recipe.  If I turns out, I’ll add the picture here.  (I’m also working on a brown rice dessert for the soup cookbook.  Be patient.)  photo courtesy smiley’s

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Join our blogging group!

 I blog with a great group of writers every Friday where we cook our way through the list of foods from Whole Living Magazine’s Power Foods:  150 Delicious Recipes with the 38 Healthiest Ingredients:    Read more about tasty papaya this week at these sites: 

 
Ansh – SpiceRoots.com  
Minnie Gupta from TheLady8Home.com

Sarah – Everything in the Kitchen Sink
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The sun shining on my brown rice.
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 please help

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Sing a new song,
Alyce

all photos copyright Alyce Morgan, 2012 (except where noted)~please ask for permission to use~i’m likely to give it, but like to know where my pics go