My husband loves stuffed peppers, and we have this recipe on regular rotation: https://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/ Our modifications: first, we often use 1 lb minced chicken instead of turkey. Second, we saute the onion (often, a shallot) in 2 tsp canola oil, then add the minced garlic. For the filling, in addition to the cumin and garlic… Continue reading Turkey and brown rice stuffed peppers
Tag: rice
Minimalist Korean mixed rice (bibambap)
We tossed together the simple meal based on our pantry, including still-warm cooked rice. First, heat a large frying pan, add 1-2 tsp vegetable oil, and cook some eggs sunny side up (we made two eggs per serving), letting the albumin crisp up but yolks stay relatively runny. Second, in a separate pan, heat 1-2… Continue reading Minimalist Korean mixed rice (bibambap)
Almond butter and maple crisped rice treat
We tried this recipe: https://beamingbaker.com/3-ingredient-healthy-vegan-rice-crispy-treats-gluten-free-dairy-free-v/ This was very easy to make. We microwaved the almond butter-maple syrup mixture in 30-second intervals (about 6 rounds). We froze the bars in a parchment-lined baking dish for 30 mins. While not quite a substitute for my beloved Rice Krispie treats, this was very tasty, pleasantly nutty, and not… Continue reading Almond butter and maple crisped rice treat
Red beans and rice
Details here: https://damndelicious.net/2019/04/15/red-beans-and-rice/Based on our pantry, we used a combo of red kidney beans and pinto beans. We added 2 large frozen jalapeños (seeded and chopped) instead of bell pepper. For the sausage, we used 12 oz of Aidells pork andouille. At the end of cooking, we mashed a bit and drizzled about 2 tsp… Continue reading Red beans and rice
Kedgeree with smoked fish
We tried this Indo-British version, and it was quite tasty. Details here: https://www.carolinescooking.com/kedgeree/ Our modifications: first, we doubled the recipe (except for the cardamom) as follows: 1 1/3 cup basmati rice, 2/3 cup red lentils, 1 tsp turmeric, 1 quart (4 cups) water or unsalted chicken broth; 15 oz smoked fish (see more below), 2-3… Continue reading Kedgeree with smoked fish
Simple quesadilla
We threw this together based on our pantry: 2 flour tortillas; 2 Tbsp spicy black bean puree (from this recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/); 2 Tbsp cooked jasmine rice; a handful of fresh baby spinach (about 6 leaves); and about 2 Tbsp shredded Monterey Jack cheese. On a large cutting board, lay down a flour tortilla. Spread the… Continue reading Simple quesadilla
Jamaican-style peas and rice with coconut milk
We tried this recipe: https://www.curiouscuisiniere.com/caribbean-red-beans-and-rice/ We used a straught and high-walled 10" All-Clad stainless steel saute pan. Our modifications to the recipe: first, we doubled the pigeon peas to 1 cup (from ½ cup); we used canned “dry pigeon peas” (which were fully cooked) that we rinsed and drained. Second, for the rice, we used… Continue reading Jamaican-style peas and rice with coconut milk
Middle Eastern stuffed peppers and tomatoes (filfil mahshi)
We generally followed this recipe: https://www.arabamerica.com/recipe/stuffed-peppers-mahshi-falafli/ Our modifications: first, we substituted a medium, dual-lobed shallot (finely diced) and 2 cloves garlic (minced) for one medium onion. For the spices, we used 1 tsp cumin, ½ tsp allspice, and ¼ tsp cayenne. For the herbs, we used 1 Tbsp minced parsley, 2 tsp minced dill, and… Continue reading Middle Eastern stuffed peppers and tomatoes (filfil mahshi)
Spanish-style chicken and rice
This was a good use of 2 cups leftover cooked basmati rice. We tried this one-skillet recipe: https://www.thekitchn.com/spanish-style-chicken-rice-skillet-recipe-23024698 Our modifications: in lieu of one small red bell pepper, we used 4 oz diced green beans and 1 diced jalapeño. For the 1 lb chicken, we used 2 boneless chicken breasts. (Dec. 2020)
Wild rice dressing with celery, nuts, and dried cranberries
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014036-wild-rice-almond-and-mushroom-stuffing?smid=ck-recipe-iOS-share For the dry sherry, we used sherry cooking wine. Our modifications: first, we substituted 8 oz dried cranberries and 8 oz water chestnuts (drained, sliced, and halved) for the cremini mushrooms. Second, we increased the diced celery to 1.5 cups (from 1 cup). Third, we substituted 2/3 cup toasted,… Continue reading Wild rice dressing with celery, nuts, and dried cranberries
