De Ma Cuisine

Rice Archive

Wednesday

6

November 2013

4

COMMENTS

Vegetarian Enchiladas – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Beans, Cheese, Dinner, Fruit, In the Kitchen with Rachel O, Leftovers, Legumes, Main Dishes, Rice, Vegetables, Vegetarian

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Sometimes I feel like I can’t quite get ahead. Like I’m stuck in a downward spiral. Overwhelmed by a never ending list of things to do. Sometimes. Or right now.

I understand why people resort to take out and pre-made meals. My go-to meals have been random leftovers, grilled cheese, and pancakes. I feel like I don’t have time to cook. I feel like I don’t have time for anything… except work. Isn’t it funny that my job is food, but I don’t have time for it?!

I’m realizing that part of the fault lays in my time management. I can make list after list after list, but if I spend all my time on figuring out when to do it all, I’ll never have time to get it done. So I’ve put away the day planner… for a while. I’m focusing on getting things done. I’m trying to do my best at what I love. I’m working on more than just feeding us so we have the calories we need, but instead finding a balance between working hard and having time to spend on the rest of life. I don’t know that I’m finding much success. Yet. I’m working on it.

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For days like these, there are meals like this one. It can be made ahead of time and frozen. It can be whipped up the night of in no time at all. It’s yummy enough to serve to guests, simple enough to eat on a weeknight. And the leftovers, if there are any, are perfect for the next day’s lunch.

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Enchiladas to the rescue!

Vegetarian Enchiladas
Recipe Type: Main Dish, Easy, Dinner, Vegetarian, Vegetables, Legumes, Beans, Rice, Stove Top, Oven, Leftovers
Cuisine: Mexican
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A veggie filled twist on enchiladas.
Ingredients
  • Filling: 1 t olive oil
  • 1 zucchini, chopped
  • 1 carrot, grated
  • 1/2 serrano pepper, ribs and seeds removed, minced
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t cumin
  • 1/4 t ginger
  • 1 t chili powder
  • 3 cloves garlic, minced
  • 1 C black beans
  • 1 C mixture of cranberry and kidney beans
  • 1 1/2 C cooked brown rice
  • 1/2 C corn (frozen is fine)
  • Sauce: 2 C tomato sauce
  • 1 C vegetable stock (optional)
  • 1 t chili powder
  • 1/4 t cumin
  • to taste, salt
  • to taste, pepper
  • 1/2 serrano pepper, ribs and seeds removed, minced
  • For assembling: 6-8 tortillas
  • 1 to 1 1/2 C pepper jack cheese, grated
  • salsa, for serving
  • Greek yogurt, for serving
  • tomato, chopped, for serving
Instructions
  1. Pre-heat the oven to 350F.
  2. Heat a skillet and add olive oil. When oil is hot, add zucchini through chili powder (in filling section). Cook for 5 minutes, stirring occasionally, over medium-low heat.
  3. Add rice, beans, garlic, and corn. Cook for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  4. Whisk sauce ingredients together. Taste and adjust seasoning if needed. Pour about 1/2 into the bottom of a large greased ovenproof dish.
  5. Divide filling between tortillas. Tuck ends in and roll up. Place seam side down in sauce.
  6. Top with remaining sauce (or enough sauce to partially cover), and sprinkle with cheese.
  7. Bake uncovered for 20-30 minutes, or until cheese and sauce are bubbly.
  8. Serve topped with yogurt, salsa, and tomatoes.

 

Monday

4

November 2013

2

COMMENTS

Mediterranean Veggies and Rice – Quick and Easy

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Leftovers, Main Dishes, Quick and Easy, Rice, Vegetables, Vegetarian

MediterraneanRiceVeggies_5It seems like more often than not, as of late, when it comes time for dinner, I’m too pooped to make anything, well, good. Don’t worry, we’re not starving or anything. I’m sure we’re even getting a fairly nutritious diet. But, we haven’t been eating as well as we could be.

Even though I was bone tired last Wednesday, I decided that we needed something full of veggies, good fats, and whole grains.

Enter rice, veggies, herbs, and Bari olive oil.

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Rice lends a nutty, wholesome, hearty aspect to this dish.

The veggies range from carrots with the slightest hint of a crunch, to eggplant that melts in your mouth.

The herbs, some fresh, some dried, add an earthy, savory comfort.

The olive oil adds a bright finishing note that’s not like anything else I’ve ever tasted.

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It’s a good dish, this one.

If you’re out of eggplant ideas, I’m here for you.

If you love zucchini but can’t think of another way to prepare it, I’ve got you covered.

If you’re exhausted and would rather crawl into bed than fix dinner, I understand.

If you love food, good food, food that’s wholesome and nutritious, I’m with you.

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Happy Eating!

Mediterranean Veggies and Rice
Recipe Type: Main Dishes, Rice, Vegetarian, Gluten-Free, Vegetables, Herbs, Quick and Easy
Cuisine: Mediterranean
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1 – 1 1/2 C leftover rice
  • 1/4 C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 small skinny or 1 small fat eggplant, peeled and sliced
  • 1/2 t (or more) salt
  • pinch pepper
  • 1/4 t dried basil
  • 1 t fresh oregano,
  • 1/8 t red pepper flakes
  • 1 t fresh savory
  • 1/4 t dried parsley
  • 1 t fresh thyme
  • 2-4 cloves roasted garlic, mashed
  • 1/4 C tomatoes, chopped
  • 1/4 C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping
Instructions
  1. Re-heat leftover rice with water or stock.
  2. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
  3. Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  4. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more.
  5. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  6. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  7. Serve topped with a drizzle of good olive oil and some parmesan cheese.
Notes
If using uncooked rice, cook 1 C rice in 2 C water or stock. Cook according to directions on package. Cooking time will increase, but not by much, as the rice will cook while the veggies do.

 

Wednesday

31

July 2013

6

COMMENTS

I’m Baaaaack – Episode 75

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, This Week's Feast, Vegetables

EggplantTomatoRisotto3

How many ways are there to eat eggplant? Do you even like eggplant? Or are you a skeptic?

The more I cook with it, the more ways I discover that it tastes good… I didn’t used to be such a fan.

I’ve found that the salting step should not be skipped. Peeling helps too. And then of course it’s best to cook it with things that it goes well with: rice, lemon, zucchini, and tomato, for example.

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Oh yeah, and see that scoop of rice? That’s a cup and a half. Doesn’t seem like a lot, right? I think this recipe makes enough for about 6-8 people. Gosh it made a lot. Why do I always forget that a little rice goes a loooooooong way?! Oh well, I will make the leftovers into Chicken and Rice Soup.

Yes, we eat soup in the summer. I don’t care if it’s too hot.

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EggplantTomatoRisotto

If you don’t want leftovers, invite some friends over for a summer dinner. To go along with the Risotto you could grill some chicken and veggies, toast some cheesy Garlic Bread, drink Mint Iced Tea, and have Vanilla Ice Cream with Roasted Fruit for dessert… I’m in. When do we eat?!

Happy Eating!

Print
Eggplant and Tomato Risotto

Prep Time: 30 minutes

Cook Time: 51 minutes

Total Time: 1 hour, 21 minutes

Yield: 6-8

Eggplant and Tomato Risotto

Ingredients

  • 2 T olive oil
  • salt (for eggplant)
  • 1 medium-large eggplant, peeled and sliced (about 4 C)
  • 1 medium onion, chopped (about 1 C)
  • 1 medium zucchini, chopped (about 1 C)
  • 1 medium-large tomato, chopped (about 1 1/2 C)
  • 3 cloves garlic, diced
  • salt, to taste
  • pepper, to taste
  • 1/4 t dried thyme
  • 1 1/2 C Arborio rice
  • 6-8 C chicken stock
  • 1/2 C white wine (opt.)
  • 2 t honey
  • 2 T lemon juice
  • 1 C parmesan cheese, grated
  • 1 T unsalted butter
  • lemon wedges, for serving
  • fresh basil, chopped, for serving

Instructions

  1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2" cubes.
  2. Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).
  3. Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.
  4. Add garlic, rice, and seasonings; cook 1 minute.
  5. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).
  6. Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.
  7. Let stand 5-10 minutes.
  8. Serve topped with fresh basil and a squeeze of lemon.
http://www.de-ma-cuisine.com/im-baaaaack-ep75/

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.

 

 

Friday

21

June 2013

0

COMMENTS

Mediterranean Chicken and Rice

Written by , Posted in Crock Pot, Dinner, Gluten Free, Main Dishes, Meat, Poultry, Rice, Vegetables

 

Mediterranean Chicken and Rice
Recipe Type: Main, Casserole, One Dish, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 whole chicken
  • 1 T olive oil
  • salt and pepper to taste
  • 2 C water or stock
  • 2 carrots, diced
  • 1/2 C daikon radish, diced
  • 3 cloves garlic, diced
  • 1 onion, sliced
  • 1/2 C kalamata olives, halved
  • 1 C rice
  • 1/4 t smoked paprika
  • 1/2 t sweet paprika
  • salt and pepper to taste
  • pinch cayenne
  • 2 T fresh basil, chopped, for topping
  • 1 T fresh parsley, chopped, for topping
  • 1 T fresh chives, chopped, for topping
Instructions
  1. Pour water into the bottom of a Crock Pot. Place chicken in. Drizzle with olive oil and sprinkle with salt and pepper. Top with onion slices. Distribute veggies around the chicken in the bottom sides of the Crock Pot. Cook on high for 3 hours.
  2. Mix rice with seasonings. Pour into the Crock Pot around the chicken (add more liquid if needed). Cook on high for about an 1 hour (depending on type of rice – some may require less time, some more), or until rice is cooked.
  3. Check internal temperature of chicken. It’s done when a meat thermometer inserted into a thick part of the meat (not touching the bone) reaches 180F.
  4. Taste the rice and adjust seasoning if needed.
  5. To serve, scoop some rice and chicken onto a plate. Top with fresh herbs.

 

Wednesday

22

May 2013

0

COMMENTS

Zoo Boats (Roasted Stuffed Squash) – Episode 68

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Cheese, Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Rice, Sides, This Week's Feast, Vegetables, Vegetarian

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As a kid, I remember my mom making Zucchini Bread. She called it “Zoo Bread”. I wonder if she thought that if we didn’t hear the word “zucchini” we might eat it. We did. However, I don’t remember feeling fooled… I think we might have known what was in it. We liked it because it was good.

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RoastedStuffedSquash

Today I’m making Roasted Stuffed Squash. But, if it helps anyone in your home to eat them without a fuss, you are welcome to call them “Zoo Boats”.

Or maybe if someone thinks they don’t like squash, but gets to help scoop out the middle, they will be so proud of themselves that they will insist on eating some. Insist.

I used leftover rice. Quinoa would also be delicious (and would add more protein). Adding Italian sausage or ground beef would be great too.

This is kinda like a switcheroo on the classic Stuffed Pepper or Stuffed Tomato. Hey! Why not get creative and make a few different kinds of stuffed items – Peppers, Tomatoes, and Squash! Everyone could have their favorite.

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Unfortunately, now I’m craving Zoo Bread. Guess that’s what I’ll be making later on today.

Happy Eating!

 

Roasted Stuffed Squash
Recipe Type: Main, Side, Vegetable, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Roasted squash is stuffed with rice, peppers, and onions, then it’s topped with basil. It tastes like summer.
Ingredients
  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • to taste salt
  • to taste pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1 t fresh oregano, chopped
  • 1 t fresh basil, chopped
  • 1 t fresh thyme, chopped
  • 1 t fresh sage, chopped
  • 1 T lemon juice
  • 1/4 parmesan cheese, grated
  • 1/3 C gruyère, grated
  • fresh basil, chopped (for topping)
Instructions
  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce! Recipe has since been adapted to include fresh herbs rather than dried. If using dried oregano, basil, thyme, and sage, reduce to 1/4 t of each.

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

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