Posts Tagged ‘Brown rice’

This Cajun dish is a good fall-back for me when I’ve exhausted all of my eggplant recipes. It freezes well and is enjoyed by everyone in the family. It makes a filling meal when paired with some peas (purple hull, crowder, or limas) and some fresh fruit.


1/2 stick margarine

2 large purple eggplants (peeled and cubed)

1 lb. good ground chuck

1/2 cup finely chopped onion

1/2 cup finely chopped bell pepper

2 cloves garlic, minced

1 cup water

1 tsp. each of salt, pepper, garlic powder, thyme

2 cups cooked hot white rice (I used brown; recipe below)


Preheat oven to 350 degrees.

Spray a 9 by 11 inch pyrex dish with a non stick spray.

Prep eggplant. I used Fairy Tale Eggplant from the CSA box.


Chopped Fairy Tale eggplant

Saute’ onion and bell pepper in melted margarine. I used about half of the amount called for; you could also use olive oil.


When onion and bell pepper are softened, add garlic and stir to prevent burning.


Garlic joins the mix!

Add meat and brown slightly; then, add seasonings, eggplant, and water.


Cover and simmer for 20 minutes on medium low heat.

Add rice* and pour into the pyrex dish.

Sprinkle with 1/2 cup bread crumbs and bake at 350* for 30 minutes.


Eggplant dressing with beef!

* The original recipe calls for white rice, but it works just as well with brown rice. Since the oven is hot already, I like to bake up two recipes of Alton Brown’s Baked Brown Rice. After reading reviews, I cut back on the rice to 1 cup and use chicken broth rather than water for deeper flavor. I omit the salt because of the chicken broth.

BAKED BROWN RICE: 1 cup brown rice mixed with 2 1/2 cups boiling chicken broth mixed in small baking dish. (I spray dish with non-stick spray.) Cover tightly with foil and bake at 375* for one hour. Fluff with fork and let rest 10 minutes before serving.


Boiling chicken broth gets brown rice to cooking!

I used one pan in the recipe; the other pan got divided into 1/2 cup portions, bagged, and frozen for future meals. It’s a snap to zap a bag in the microwave for a quick addition to supper!


Double the recipe and freeze one for later!

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It is always nice to have a simple “go-to” recipe for a side of greens that you don’t have to slow cook for hours. These aren’t your mama’s collards! You can pair these greens with so many different entrees.  I am always eager to add leafy greens to any meal because they are such nutrient dense power foods. Since I eat a dairy free diet, I have to be diligent about getting enough calcium into my meals for my family.  Leafy greens are an excellent source of calcium, and give milk a run for its money! The list goes on: many other vitamins are packed into these collards (E, A, C, K , B6 , and more).



Rinse your bunch of collards well, and tear the leaves away from the stems. Discard stems and coarsely chop the leaves.

Heat oil in a skillet over low to medium heat and add garlic and red pepper. Add the greens and sauté for a couple minutes.

Add the cider vinegar and cover over low heat for just a few more minutes, until tender.


Serve these collards alongside your entree of choice. I paired them with sautéed chicken sausage, peppers, onion, herbs, and brown rice. Or you can add some white beans and serve over rice for a vegetarian meal. Enjoy!


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