Rice and Potato Bake
This was a last-minute meal on a busy work day. It was good, but needed a sauce, so I topped it with Frontera brand Roasted Tomato Salsa and served it with avocado (because I had lots of ripe avocados on the counter) and Tillamook White Cheddar Cheese.
Ingredients:
- 2 cups veggie broth
- 1 cup long grain brown rice
- 1 medium sized yellow onion, chopped
- 1/2 lb potatoes, rinsed and cut into 1/2 inch cubes
- 1/2 cup veggie broth
- 1 can cannellini beans, rinsed and drained (please feel free to use black or kidney beans)
- 2 cups chopped spinach
- 6 eggs, beaten
- 1 cup veggie broth
- 1/2 cup olive oil
- 1 TB Worcestershire sauce
- 1/2 TB onion powder
- 1/2 TB dried cilantro
- red pepper flakes, to taste
First, bring 2 cups of veggie broth to a boil. Add the rice, stir, lower the temp to simmer, cover, and cook (45-50 minutes, most likely- read your rice instructions if you bought a package). Half-way through your rice cooking, preheat the oven to 375.
Heat a separate saute pan on medium-high and add the chopped onion. When it starts to sizzle, add 1/2 cup veggie broth, bring it to a boil, and soften the onions. Next, add the potatoes and cook until they are just done. Add the beans and spinach and turn off the heat.
In a large bowl, add the eggs, 1 cup veggie broth, olive oil, Worcestershire, onion powder, cilantro, and red pepper flakes. Whisk this well, and add the cooked rice and the onion, potato, bean, and spinach saute. Mix this well and pour into a large Pyrex baking dish. Notice that I do not add extra salt. Veggie broth is loaded with sodium, and the salsa topping has a lot of sodium also, so this dish does not need any more added salt. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean. Enjoy.
BBQ Vegetable Soup
- At November 9, 2009
- By megan
- In BBQ Sauce, beans, carrot, quinoa, Soup, sweet potato, vegan
0
This hearty soup is great to make when you know you won’t have time to cook for a couple nights in a row. The protein from quinoa and kidney beans as well as vitamin-rich yams will leave you full and satisfied.
Ingredients:
- 1 large yellow onion, chopped
- 2 cups white wine
- 5 cloves garlic, chopped
- 2 bay leaves
- 3 stalks celery, washed and coarsely chopped
- 4 cups water
- 2 large yams, peeled and chopped into 1/2 inch cubes
- 4 large carrots, peeled and chopped into 1/4 inch thick rounds
- 1 carton (4 cups/1 quart) organic veggie broth
- 1 cup quinoa, rinsed in cold water and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup of my Best BBQ Sauce
In a large stock pot, add the onions, turn heat up to medium high, and wait until you start to hear them sizzle. Then add the wine, stir, and cook a few minutes before adding the garlic, bay leaves, and celery. Next, add the water and bring it back to a boil before adding the yams and carrots. Stir this well and wait until it comes to a boil again before adding the veggie broth. Stir this well, bring it to a boil again, and cook 10 minutes or so before adding the rinsed and drained quinoa and beans, which will need 15 more minutes to be done. Finally, add the BBQ sauce, stir well, lower heat to low, and simmer until you are ready to eat.
I served mine with Best BBQ tofu and blue corn cakes.
Simple Fresh Corn-off-the-cob Salad
The peaches and cream corn on the cob at Munson Farm are so sweet and delicious, I made this corn salad and served it with nothing more than salt and pepper.
Ingredients:
- 4 cobs of corn (I used peaches and cream, but any fresh, local corn will surely taste great)
- 1 green pepper
- 1 jalapeño pepper
- 1 large tomato (I used 2 medium sized- one red, one yellow)
- 1 can kidney beans, rinsed and drained
Remove the corn husks and strands of silk. Add the corn cobs to salted boiling water and boil for 3 minutes. Remove from the hot water and allow a minute or two to cool and drain.
With a sharp knife, slicing away from you, shave the kernels off of the cobs into a large bowl. Add chopped pepper, jalapeño, tomato, and the kidney beans. Mix well. Salt and pepper to taste. This salad needs nothing more, nothing less.
Creamy Orzo Salad
- At July 4, 2009
- By megan
- In beans, caramelized onion, Feta Cheese, Orzo, Peppers, salad, Spinach
- 0
This orzo salad, served cold, is a nice change from the typical pasta salad eaten in the summer.
Ingredients:
- 1 cup Orzo
- 2-3 cups fresh, raw spinach
- 1 yellow pepper, chopped or sliced
- 1 red pepper, chopped or sliced
- 1 can rinsed and drained kidney beans
- 1 yellow or sweet onion
- 1/4 cup olive oil
- 1/2 cup feta cheese
- 1 TB honey
- 1 TB cider vinegar
- fresh ground black pepper
Slice the onion. Heat the olive oil in a saute pan and start to cook the onion on medium low heat until it turns a nice golden brown and caramelizes. This could take 40 minutes or more, so plan for this time lag in advance. When the onion is done, remove it from the pan with a slotted spoon to keep most of the olive oil in the pan. Place the onion in a dish to cool.
Start to boil water and cook the orzo just like you prepare pasta. Drain and rinse in cold water.
While the onion caramelizes and the orzo boils, chop the spinach and the peppers. As soon as the caramelized onion is removed from the pan, add the peppers and cook them for a few minutes. Remove them with a slotted spoon to reserve the rest of the olive oil for the spinach. Saute the spinach for one minute or so, just until it wilts.
In a large bowl, combine the orzo, spinach, peppers, and kidney beans. Then, turn to the food processor. Combine the caramelized onion, feta, honey, vinegar, and fresh ground pepper. Puree this into a creamy sauce and mix into the orzo salad.
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