Fiesta Veggie Rice

If you read last week’s meal plan, you'll know that I made my Taco Meatloaf (always a winner) and Fiesta Veggie Rice from Abrams new cookbook Pescan, A Feel Good Cookbook by Abbie Cornish and Jacqueline King Schiller, to serve as a side. It is not nearly as much work as the recipe would make it appear, and it is so yummy! Each recipe in this book includes a note on what the authors call a "feel good" ingredient. The feel good ingredient in this recipe is oregano. Oregano, according to the book, is closely related to mint, so it has many of the same health benefits. It is a common digestive aid, and the essential oils in oregano have antibacterial and antifungal properties. As with most herbs it is extremely rich in antioxidants. It also provides a wonderful depth of flavor to this delicious rice dish. I have enough left over to freeze for later, and plan on having it as a main dish at some future point.

Fiesta Veggie Rice
from Pescan, A Feel Good Cookbook

2 tablespoons olive oil
½ onion, diced
1 cup brown basmati rice, rinsed and drained well
½ (14.5-ounce) can diced tomatoes
1 carrot, thinly sliced into coins
2 celery stalks, thinly sliced
1¾ cups vegetable broth
¾ teaspoon kosher sea salt
¾ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon smoked paprika
1 bay leaf
1 cup frozen peas
½ cup fresh cilantro, chopped

In a large pot with a tight-fitting lid, heat the oil over medium heat until hot, about one minute, then add the onion. Sauté until soft and translucent, about two minutes. Add the rice and stir continuously until the grains smell nutty and appear translucent and lightly toasted on the tips, about three minutes. Add the diced tomatoes and cook, stirring, until most of the liquid from the tomatoes evaporates, about three minutes more. Add the carrot and celery and stir.

Pour in the vegetable broth and add the salt, pepper, cumin, oregano, and paprika. Stir to dissolve the spices. Add the bay leaf and bring to a boil over medium-high heat, then lower the heat to maintain a simmer. Cover and cook for 45 minutes, or until the grains are tender and most of the water is absorbed. If there is excess water at 45 minutes, leave the lid off and cook for an additional 5 to 10 minutes. Turn off the heat and allow the rice to rest, covered, for 10 minutes.

While the rice cooks, placed the peas in a small bowl and cover with boiling water. Stir once and allow the water to cool.* When the rice is done resting, drain the peas and fold them into the rice, fluffing rice with a fork as needed. Remove the bay leaf. Garnish with the cilantro and serve immediately, or cool completely and store in an airtight container in the refrigerator for up to five days or three months in the freezer.

Serves 6. 

*I found this step unnecessary. I thawed the peas while I was making this dish, and then stirred them in at the end, heating through. This worked just fine.

PRINT RECIPE

This post contains affiliate links.

J.W. Jackson’s Black Bean and Rice Salad

I am an avid mystery reader, mysteries and crime novels…and cookbooks…and gardening books…and decorating books. OK, you get it. I like to read. I do. I find a lot of inspiration in books, particularly when it comes to cooking. You might be surprised to learn that a lot of that inspiration comes from the mysteries that I read. 

I don’t know what it is about me, but I tend to discover authors long after they have passed away. I hate that because there are some series of books that I have loved so much that I have felt inspired to write the authors to thank them. Anne George is on that list with her Southern Sisters mysteries, Virginia Rich and her breaking-the-mold Eugenia Potter culinary mysteries are on that list, and now, Philip R. Craig is joining them. I don’t know why it took me so long to discover the J.W. Jackson mysteries, but I absolutely love them. J.W. is an ex-Boston cop who left the force in his mid-30s after a gunshot injury. He lives on and tends acreage in Martha’s Vineyard, grows his own vegetables, fishes for his own food, and cooks! Who wouldn’t love a guy like that? To make things even better, there are recipes for some of the dishes at the end of each novel. Because, in their day, this became so popular, author Craig came out with a cookbook entitled Delish! a phrase J.W. uses often in the books to describe his delicious cooking.

There are a number of seafood recipes that I plan to try and share with you, but J.W.’s Black Bean and Rice Salad struck a chord with me today, so I decided to make it, adding in (as he said I could) my own addition in the form of one of my new favorite things to eat, hearts of palm. I absolutely loved the results, and found that rather than using this as a side dish, it makes an excellent meal all on its own. I imagine the addition of cooked chicken would make it all the better if you plan to serve it as a cold evening meal.

 This salad is mentioned in chapter 3 of the 9th (of 21) book in the series, A Shoot on Martha’s Vineyard:

“We went down to eat. Grilled bluefish, fresh homemade bread, rice and bean salad, and the house Sauvignon Blanc. Delish!”

He’s right, it is delish, as well as colorful, nutritional, and good, and I don’t know what beats that. Oh, it’s also make ahead, and keeps 1 to 2 days in the fridge.

J.W. Jackson’s Black Bean and Rice Salad

Slightly modified by yours truly

2-3 15-oz. cans of black beans, rinsed and drained
1 pound bag frozen corn kernels, cooked (or 1 15-oz. can)

2 cups long-grain rice, cooked
1 large bell pepper, red or green, diced
½ cup red onion, chopped

1 14.8 oz. jar Melissa’s Hearts of Palm, sliced into coins
1 teaspoon salt
Dash of oregano
Your favorite vinaigrette salad dressing, to taste

Optional ingredients: shredded cheddar cheese or feta cheese, sliced black olives, marinated artichoke hearts, chopped cilantro, oregano, chili powder, cumin

Mix and serve. It’s very good with rice pilaf, wild rice, or basmati rice.

PRINT RECIPE

Another “delish” way to enjoy black beans is in this Time-Out Back Bean Dip.

This post is linked to:

Happiness is Homemade Sunday

Dream, Create, Inspire

Wonderful Wednesday

Whimsical Wednesdays

Full Plate Thursday

Thursday Favorite Things

This post contains affiliate links.

8 Minute Mushroom Risotto

Pressure cookers scare me. It's not from any experience that I've had with them, good or bad, I've had none, but I well remember the stories from my youth of my grandmother trying to use her stove-top version to make applesauce and having to bring in a ladder in order to wash off the ceiling. Mr. O-P felt the same, having been scarred in his youth by witnessing a similar explosion. So when I was offered one to test from the makers of the Power Pressure Cooker XL, I have to admit to being a bit wary. My fears were not assuaged in reading the accompanying usage manual that suggested this not be used by persons with “reduced physical, sensory, or mental capabilities, or lack of experience and knowledge…” Yikes! I had to seriously question whether or not I fell into any of these categories.

My first use was the seasoning process, easily done with nothing more than water. Thinking back, I shouldn't have used up all of the ice when filling a pitcher with freshly brewed iced tea because, at about the same time I turned the pressure cooker on, new ice dropped from the maker with a crash into the newly emptied bin, and I immediately hit the floor, fearing the worst. Can you say edgy? Mr. O-P was particularly worried that the top might be launched from the unit causing me some sort of disfiguring injury. Suffice it to say that we needed cocktails before putting it to use.

Last night, too tired to cook, but knowing we both needed something, and loathe to serve my usual easy meal of a bowl of Doritos, I decided to make mushroom risotto. To me, this would be the true test of whether this thing had value or not because while I truly love risotto, I truly hate making it, and, when I do, seldom get the hoped for results.

There was a bit of chopping involved -- onion, mushrooms, garlic, fresh basil, but that was it. The beauty of modern pressure cookers is that you can cook, sear, and sauté, right in the unit prior to pressure cooking, and avoid a lot of messy cleanup.

My sautéing accomplished, I stirred in the other ingredients, holding both cream and Parmesan aside for later addition, put the lid on, closed the vent, and waited while the pressure built up and the risotto cooked for 8 minutes. Yes, eight. Minutes. No stirring, no slowly adding stock and waiting for it to evaporate before adding more, just relaxing in front of a not-very-relaxing baseball game while the time counted down.

Once it did, and the pressure was manually released by moi, I opened the lid. Frankly, it didn't look like much. The onions had risen to the top, and I was convinced this was a failure of monstrous proportions, but I dutifully poured in the heavy cream and Parmesan and began to fold everything together. As I did, the most beautiful risotto began to appear, the earthy mushroom aroma delighting my senses. I was stunned. And not only did it look good, but it was delicious. Stunned x 2. To my way of thinking, it is well worth the price and storage space to have one of these for the risotto alone.

It also has a handy "keep warm" feature to which it defaults upon completion of cooking. You'll find this enormously handy when your husband asks for "just a taste" of yours, and ends up polishing off the entire bowl!

It's not often that I get this excited about an appliance, but I am. Giddy, in fact. And now I cannot wait to see what else I can do. Oh, and clean up...did I mention that it is a breeze? Wow. Power Pressure Cooker XL, where have you been all of my life?!

Mushroom Risotto
Recipe courtesy of Power Pressure Cooker XL

2 ounces olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 cups Arborio rice
4 ounces dry sherry
4 cups homemade chicken stock
8 ounces crimini mushrooms, sliced
4 ounces heavy cream
2 tablespoons grated Parmesan cheese
1 ounce fresh basil, chiffonade

Place the inner pot into the pressure cooker. Push the Rice/Risotto button; adjust time to 8 minutes.

As the pressure cooker heats, place the oil in the pressure cooker to warm, and sweat the onions and garlic together for 2 minutes. Add the mushrooms, stir, and cook an additional 3 minutes.

Add the rice, sherry, and chicken stock; mix to evenly distribute mushrooms.

Place the lid on the cooker, locking it in place, and switch the pressure value to the "closed" position.

Once the timer reaches "0," the cooker will automatically switch to "Keep Warm." Switch the pressure valve to "Rapid Release." When the steam is completely released, remove the lid.

Stir the heavy cream into the rice mixture, and fold in the Parmesan cheese and basil.  Serve.

If you’d like to own your own personal Power Pressure Cooker XL (and you know you want one), you can order one online by clicking here.

Disclaimer: 
I received a Power Pressure Cooker XL free of charge in exchange for an honest review.

This post is linked to:

 Tickle my Tastebuds
Two Cup Tuesday
Wow Us Wednesday
Work It Wednesday

Ham Viennese

Let me begin this post with a caveat. I realize that not all people like all things. Me?  I pretty much do like everything, but particularly casseroles. I was raised on them. Despite my mother preparing a wide variety of meals for dad and me, the casseroles were always my favorites. It seems as though they were the favorites of many cooks feeding growing families during the seventies, because there are endless recipes for them dating back to around that time. 

Mr. O-P feels differently. Raised two decades before me, he is a meat and potatoes man. He'd be insulted by this, I'm sure, but it's the case all the same. The meat may be a rare filet of beef and the potatoes Hasselbach, but it is what it is. 

So, the retro recipe that I am presenting you with today is one that was a part of my youth. It has been years, perhaps decades, since I last tasted this, so I was happy to have stumbled upon it in my mother's collection. 

To me, this dish is warm and soothing, tasty and comfortable, with just the right combination of flavors to make it unique. It reminds me of my happy youth, Friday night dinners with my best friend, winter nights, Girl Scout Banquets, and Nancy Drew. Mr. O-P said it reminded him of rice pudding with ham, and he just couldn't get past this.  C'est la vie!

As for you, give the ingredients the once over. If they look good to you, give it a try and tell me what you think. If this sounds like something you'd run from, that's fine too. You won't hurt my feelings; I live with Mr. O-P.

Ham Viennese

 2 cups of cooked rice

2-1/2 cups ham, diced into ½” squares

1-1/2 Tablespoons butter

½ cup chopped onion

2 cups celery, diced

1 can Cream of Chicken soup

2 Tablespoons white wine

1 teaspoon prepared mustard

¼ teaspoon dried dill weed

½ cup sour cream

1/3 cup Melissa’s Fire Roasted Sweet Red Peppers, diced

Sauté ham in one tablespoon of the butter over medium high heat for 2-3 minutes.  Add the ½ tablespoon of butter along with onions and celery, and sauté until tender crisp, about 3-4 minutes.  Stir in soup, wine, mustard, and dill weed.  Heat thoroughly.  Stir in sour cream and red peppers.  Heat, but do not bring to a boil.  Stir in rice (or serve over the rice, your choice).  Serve.

This post is linked to:

Full Plate Thursday

Foodie Friday

Arroz con Leche (Rice Pudding)

Mr. O-P makes the best rice pudding. Ever. Rich, creamy, warmly but lightly spiced, it is heaven in a bowl. It is not, however, heaven to make. Beginning to end it takes him about two hours, maybe longer. Now, bear in mind, that watching Mr. O-P work is like watching molasses pour...SLOW.  But, in his defense, even a speedball like me would find myself laboring over his recipe for an hour or so.  Stirring time, I think, is about 40 minutes. Is it worth it?  Yes!  But only when someone else makes it, and I don't have to watch him, or be in the same room...or house.

Enter this quick and easy version that is warming and toothsome, requires little effort, and tastes great. Is it as good as Mr. O-P's. No. Will it do in a pinch?  You bet!  I made this last night while dinner was cooking. It filled four 3/4 cup ramekins, and was super delicious warmed slightly in the microwave and drizzled with a hint of cream. The perfect winter warmer.

Arroz con Leche

(Rice Pudding)

1-1/2 cups water

1/2 cup uncooked long grain rice

2 cinnamon sticks, each 3" long

3/4 cup sweetened condensed milk

1/4 teaspoon vanilla

1/4 cup whole milk

1/4 cup raisins

1 Tablespoon rum

Place raisins in a small bowl and drizzle rum on top.  Set aside.

In a medium (1-1/2-qt.) saucepan, combine water, rice and cinnamon.  Bring to a boil.  Reduce heat and simmer, uncovered, for 15-20 minutes or until the water is absorbed.  Stir in milks, vanilla, and rum/raisin mixture.  Bring to a second boil.  Reduce heat and simmer, uncovered for 10-15 minutes or until thick and creamy, stirring frequently.  Discard cinnamon.  Pour into ramekins.  Serve immediately, or refrigerate until ready to use and microwave until warmed through.  Drizzle with cream, if desired.

This post is linked to:

Foodie Friday

Sunday Sweeties

Crockpot Cashew Chicken

I have gone Crockpot crazy!  Lately I have just been so frantically busy that I have happily embraced the one-pot meal. Earlier in the week I had three different slow cookers, of various sizes, all going at once - breakfast, lunch, and dinner. I am loving the ease!  But just because I'm employing the use of one of my favorite appliances does not mean that I'm having boring meals of tenderized mush, relying for flavor on a can of sodium-laden condensed soup. No. I have explored a variety of ethnicities, preparing pepper steak, fajitas, pasta, and this tasty cashew chicken. As with many slow cooker recipes, there is a bit of pre-prep here, but it is well worth the time.

Crockpot Cashew Chicken

2 lbs. boneless skinless chicken breasts, cut into 1" cubes
1/4 cup all-purpose flour
1/2 tsp. black pepper
1/2 tsp. seasoned salt
1 Tbsp. canola oil
3/4 cup soy sauce
6 Tbsp. rice wine vinegar
6 Tbsp. ketchup
3 Tbsp. brown sugar
2 garlic cloves, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes, or to taste
1/2 cup cashews

Combine flour, pepper and seasoned salt in a shallow dish. Dredge chicken, turning to coat all sides. Heat oil in skillet over medium-high heat. Sear chicken pieces until brown, about 1 minute per side. Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

Cook on LOW for 3 to 4 hours. Add cashews just before serving over a bed of hot jasmine rice. Serves 4.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Chicken Satés with Peanut Dipping Sauce

Lunch, I think, is my least favorite meal to prepare.  There is something so inherently boring about making lunch.  I’m not a sandwich person, too many salads and I’ll find myself giving my testimonial as to the health value of eating fresh greens from behind the bathroom door, and soup takes a bit of time and advance preparation.  So today, I welcome the chicken sate.  Yes, it did take a bit of prep time and marinating, but not a lot, and one chicken breast yielded four strips and therefore a tasty lunch for two.  I based this recipe on one I found in the June 1993 issue of Gourmet magazine.

Chicken Satés with Peanut Dipping Sauce

1 whole skinless boneless chicken breasts (about 1 1/4 pounds)
4 7-inch bamboo skewers, soaked in water to cover for 15 minutes

For the marinade:

2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh key lime juice
1/2 cup coconut milk (I used the light version)

Dipping Sauce (see below)

Make the marinade: In a blender (I used a Bullet Blender) blend together the coconut milk, gingerroot, curry powder, and key lime juice until the mixture is smooth. (The marinade may be made 2 days in advance and kept covered and chilled.)

Cut the chicken lengthwise into 4 1/2-inch-thick slices and place into a shallow dish.  Pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours (I chose 3).  Thread the slices lengthwise onto the skewers, and season them with salt and pepper.

Make the dipping sauce:

1/3 cup smooth peanut butter

1 garlic clove

2 tablespoons fresh key lime juice

2 tablespoons soy sauce

1 teaspoon sugar

1/8 teaspoon cayenne, or to taste

1/3 cup coconut milk

In a blender blend together the peanut butter, garlic, lime juice, soy sauce, sugar,  cayenne, coconut milk, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. (The sauce may be made 2 days in advance and kept covered and chilled.)

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through.  I used my trusty and much loved Cuisinart Griddler with quick and delicious results.

Serve the satés with the dipping sauce.

(I used the rest of the coconut milk, mixed with water, when I made the Jasmine rice.)

 As an Amazon Associate I earn from qualifying purchases. 

Lacquered Short Ribs with Spicy Ginger Sauce

During this very busy time of the year, quick, but delicious, hearty, strengthening meals are a must.  With so many errands to run, gifts to buy, and chores to do I find I rely more on my Crockpot now than during any other season.  So, when disaster struck two weeks ago in our Fibber McGee Closet when the electric skillet plunged to its death, landing on top of the Crockpot, cracking the bowl, I knew I had to do something fast.

Coupon in hand, I was off like a shot to Bed, Bath and Beyond where I purchased a newer model with a timer (Yay!), and made this delicious recipe for tonight.  (I also made Dorie Greenspan's Parisian Mushroom Soup - more about that later.)

I was lucky to have found seriously meaty, dense short ribs.  I bought only 1-1/2 pounds of meat, so halved the recipe (but not the cooking time, and chose the low setting over the high one).  As frequent preparers of ethnic foods I happened to have all of the ingredients in our pantry, but if you don't, this recipe is worth the purchase.  It is a bit spicy, so if a little heat bothers you, consider cutting back on the pepper flakes and Sriracha sauce.  It is tasty and different from any other short rib recipe I've tried.

It goes together in the morning before you head out, and is the perfect meal for a frigid day, warming you both inside and out.

Lacquered Short Ribs with Spicy Ginger Sauce

Cuisine at Home, Slow Cooker Menus

(Printable Recipe)

For the short ribs:

3 lbs. short ribs, seasoned with salt and pepper

1 T. olive oil

For the spicy ginger sauce:

1/2 cup chopped scallions

1/4 cup minced fresh ginger root

1/4 cup packed brown sugar

1/4 cup rice vinegar

1/4 Sriracha sauce

1/4 cup molasses or cane syrup

1/4 cup hoisin sauce

1/4 cup fresh lime juice

1 tsp fennel seed

1/2 tsp red pepper flakes

Brown ribs in the olive oil over medium-high heat. Work in batches and don't crowd the ribs. Transfer the ribs to your crock pot.

Combine the scallions, ginger root, brown sugar, Sriracha sauce, molasses or syrup, hoisin sauce, lime juice, fennel seed and pepper flakes. Pour the sauce over the ribs. Cover and cook on high for about five hours or low for 8 hours.

Serve over rice or noodles.