Mexican Rice

Mexican Rice

Ingredients:

1 tbsp olive oil
1 cup brown rice
4 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up

Fry rice in the olive oil over medium heat for a few minutes.  Pour in the tomato sauce and stir to coat all the rice.  Add the cold water and the rest of the ingredients.  Cook 40-60 minutes or until the rice is done. 

This recipe is based on a friend's family recipe.

Lime Mexican Chicken

Lime Mexican Chicken

Ingredients:

1 can diced tomatoes with green chiles
1 packet taco seasoning
1/2 cup lime juice
1/4 cup honey
1 lb chicken breasts
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained

Combine the first 4 ingredients in the slow cooker.  Add the chicken breasts and toss to coat.  Pour on the beans and corn.  Cook on low 4-6 hours. 

Greek Orange Roast

Greek Orange Roast

Ingredients:

1 cup OJ
1 cup white wine
4 tbsp German mustard
3 tbsp Greek seasoning
5-6 cloves of garlic
3 lbs roast meat
1 lb of potatoes in bite size pieces
1 bag baby carrots

Mix the first 5 ingredients in the slow cooker.  Add the meat.  Add the potatoes and carrots.  Cook on low 8-10 hours.

Adapted from an allrecipes.com recipe. 

Pasta with Mozzeralla and Spinach

Pasta with Mozzeralla and Spinach

Ingredients:

3-4 cloves garlic minced
1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tsp pasta seasoning
1 cup spinach roughly chopped
1 cup fresh mozzarella
1 cup cherry tomatoes, halved (can be roasted!!)
2 cups whole wheat pasta

Cook pasta according to directions until almost done.

While the pasta is bioling, cook garlic one minute.  Add the wine, broth, vinegar, and seasoning.  Simmer 10-15 minutes.  Add the spinach and tomatoes cook until spinach is wilted.  Finish the pasta in the sauce, then stir in the mozzarella.

Spinach, Artichoke, and White Bean Dip

Spinach, Artichoke, and White Bean Dip

Ingredients

2 tablespoons extra-virgin olive oil
5 cloves garlic, minced
12oz baby spinach
1 (can cannelloni beans, drained and rinsed
1 can artichoke hearts, drained
1 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon balsamic vinegar 
1 teaspoon kosher salt
1/2 siracha
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, siracha, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl.




Adapted from Giada's recipe.

RED Lentil Soup

RED Lentil Soup

Ingredients:

28oz can diced tomatoes
4 cups broth
1 cup red lentils
1 onion, diced
2 sweet potatoes, peeled and cubed
3-4 medium carrots, sliced
3-4 cloves garlic, chopped
4 tbsp soy sauce
3 tbsp white wine vinegar
3 tbsp balsamic vinegar
2 tsp garam masala
2 tsp minced ginger
1/4 tsp cayenne pepper
2 cups spinach (optional as it ruins the RED!)

Combine all the ingredients except the spinach in the slow cooker.  Cook on low 8-10 hours.  Add the spinach for the last 30 minutes. 

Carrots Braised in Butter

Carrots Braised in Butter
from Mastering the Art of French Cooking

Ingredients
1 1/2 lbs carrots, peeled and quartered
1 T sugar (to develop the flavor)
1 1/2 c water
1 1/2 T butter
1/2 tsp salt
pinch of pepper

Instructions
Combine carrots, sugar, water, butter, and salt in a medium saucepan, bring to a boil. Cover and boil slowly for 30-40 minutes or until the carrots are tender and most of the water has evaporated. Correct the seasoning.