Feeds:
Posts
Comments

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.

WHAT YOU NEED: DSC00109

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)

WHAT YOU DO:

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.

DSC00127

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.

DSC00126

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

DSC00129

Garlic joins the mix!

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

DSC00131

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.

DSC00137

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.

DSC00121

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!

DSC00122

Double the recipe and freeze one for later!

Read Full Post »

Collards

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).

Ingredients

image

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.

image

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!

image

Read Full Post »