Category: Variety Grains


I again made a batch of veggie burgers and veggie meatballs in anticipation of Molly and Lein coming for a visit.  We had the meatballs in General Tso sauce over vegetable fried rice/quinoa.  Adding kimchi and/or banh mi veggies on top gave it a nice crunchy fresh texture.

Gen Tso Meatballs

The veggie burgers and meatballs are quite a bit of work, I’ll admit, but well worth the effort!  This is a double recipe to make two night’s meals of either burgers or meatballs.  I more or less doubled the original recipe I found.  The variations are endless, but basically, I use a grain (rice or rice mixture), oatmeal, beans, beets, celery, carrots, mushrooms, onion, and then a liquid, like the balsamic glaze and vinaigrette last time.  This time, I had some beet chutney on hand, and that served as the liquid.  This is the variation I tried this time.  Remember – this is a big batch – enough for 2 meals.

Something interesting I learned at Chef Jean-Pierre’s cooking school.  He asked “how do you know what size to dice something if the recipe doesn’t specify?”  The answer – it depends on how long your cooking time is.  The longer it will cook, the larger the pieces so they don’t disintegrate.  Which makes perfect sense.  The veggies in this recipe are going through a meat grinder.  I used a medium dice on the onion and celery.

6 cups cooked brown rice/wild rice mixture (I can’t wait to try other grains!)
1 cup packed oatmeal
1 can black beans (I will soon be trying this with Cannilini)
4 tablespoons chopped parsley
1/2 cups diced onions
1 small can cubed beets
1 cup julienned carrots
1/2 cup diced celery
1/2 cup button mushrooms cut in 1/4 -inch slices
1 tablespoon garlic
1 small jar beet chutney  (The original recipe called for sweet soy sauce)
1 tablespoon Dijon mustard

1. Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.
2. Run ingredients through a meat grinder. Refrigerate mixture for 1 hour.
3. Portion into patties or balls, shaping them how you will be baking them on a baking sheet lined with foil and brushed with olive oil in the fridge and refrigerate at least overnight. I used my standard ice cream scoop.  (I’ve kept them up to 5 days and they were still delicious).  This keeps the burgers from falling apart. (Patties must never get above 40 F or they will fall apart.)  If you don’t have an extra fridge like I do, you might want to put them in a tupperware with waxed paper between layers.

Bake in 400F oven 40 minutes for the burgers, 25 for the meatballs, if you are going to bake them a second time with a sauce, like I do.

I used a bottled sauce (Fusia brand), which was surprisingly low in sodium and  delicious.

After the meatballs are baked, I placed a little of the sauce in the bottom of a 13 x 9 baking dish sprayed with coconut oil, and then topped them with the rest of the sauce.  I then baked them for another 15 minutes

The fried rice was actually rice cooked in a rice cooker that I tossed with some stir fried broccoli slaw.  No egg this time.

 

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I am crazy about Asian food.  Last night we had Korean Barbecue Chicken and a Rice Melange.  It was delish!

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3 large boneless skinless chicken breasts marinated in Korean BBQ sauce

Sauce:

1 C. soy sauce

3/4 c. brown sugar

2 Tbsp. minced garlic

1 Tbsp. rice wine vinegar

1 tsp. each ginger and sesame oil

1 Tbsp. each water and corn starch (in a slurry to thicken)

Bring to a boil in a small saucepan.  Add slurry and turn down to low.  Slowly simmer till it thickens.  Pour over chicken in 13 x 9 baking dish sprayed with coconut oil.  (I have bought a bottled Korean BBQ Sauce (Kalbi Bulgogi) from a company called Ajumma Republic and it is really good).  You can marinade the chicken overnight or even freeze it in the sauce for future use.  Once defrosted, bake for 35-40 minutes.  Chop into bite-size pieces with kitchen shears, stir around in sauce, and bake for another 5 – 10 minutes.

Rice Melange:

1 box Near East rosemary garlic brown rice and quinoa (I have found that one packet of seasoning from these boxed rice mixes goes a long way, so no additional seasoning was added to the rice)

1 c. Lundberg Wild Blend Rice

1 c. brown rice

3 c. broth (I used unsalted chicken)

2 1/2 c. water

3 Tbsp. butter

Place in rice cooker.  The rice cooker knows its done when it runs out of liquid, so unplug and remove from heat as soon as the rice cooker clicks over to warm.  Add into the cooked veggies to serve.

Veggies for Rice Melange:

Heat oil of choice in large pot with a little butter.

Saute veggies of choice over low heat.  I used what I had on hand:

1 bag riced cauliflower

1 carrot, chopped

2 stalks celery, chopped

1 yellow squash, diced finely.

1 can Cannelloni beans, low sodium

1 tsp. seasoning blend of choice.  I used an Asian inspired one to stay on theme.

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After about 25-30 minutes over low heat, add in one can of beans.  I added Cannelloni because they are our favorite and I always have them on hand.  This way, anyone wanting to stay vegetarian (if you use veggie broth instead of chicken) can eat the rice melange.

 

My cousin and her father were coming over for dinner tonight, and she wanted to contribute some frozen shrimp, butternut squash, and sugar snap peas, so I trolled all my favorite sources for recipes and came up with a recipe for Ginataang Sitaw Kalabasa, a Filipino stew that called for green beans instead of the sugar snap peas.  Since it contains no nightshades, it was perfect! I had some boneless skinless chicken thighs on hand, so I adapted the recipe.  It was a huge success!

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1 lb. frozen shrimp, thawed

5 boneless skinless chicken thighs cut into strips

1 large butternut squash, roasted

1 package sugar snap peas

1 medium onion, chopped

1 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

2 Tbsp. oil (I used a sunflower avocado blend)

1 can coconut milk (14 oz)

2 Tbsp. eel sauce (or fish sauce)

1 Tbsp. red chili paste (okay, this is not nightshade free, but I grabbed the wrong jar! I meant to get curry paste)

1 C. chicken broth

1/2 C. chopped carrots

1/2 C. sliced celery

Saute onions, celery and carrots in oil.  Add in ginger, garlic, and chili paste, and stir a few minutes until fragrant.

Add in chicken.  Brown.

Stir in coconut milk, eel sauce, and chicken broth.  Simmer to reduce.  Add in sugar snap peas and cover until they are crisp tender.  Stir in shrimp and cook a few minutes until pink.

Thicken with bread crumbs, if necessary.  Gently fold in butternut squash, and heat through.

Serve over rice.  I used quinoa, brown rice, pineapple, and coconut with thai curry broth in the rice cooker.

The flavors of this dish were amazing.  Loved it!

 

I can’t remember the last time we had acorn squash.  It was on sale the other day, and I decided to give it a try.  I simply roasted it in the oven with a little oil, salt, and pepper (ceramic dishes are reportedly better than metal).  We loved it so much, the kids want to have some for Thanksgiving.  I will try mashing it with some garlic.  It’s so sweet, even though many of the recipes I found called for adding sugar, it doesn’t need it one bit!  I can’t wait to try it lots of different ways.  My new favorite squash!  It reminded us of sweet potatoes, but creamy and nutty.  Really yummy!

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10 boneless skinless chicken thighs

1/2 c. sesame ginger dressing (I used Olde Cape Cod – makes a wicked marinade alone)

1/2 c. kimchi (I used wildbrine – I love this stuff)

1 large acorn squash

Oil for tossing acorn squash (I used grapeseed sunflower blend)

Salt and pepper to taste

Combine dressing and kimchi, and marinade chicken thighs at least 30 minutes (mine marinated overnight)

Cut acorn squash into wedges or slices and toss with oil, salt and pepper.

Place chicken in 13 x 9 baking dish.

Place squash in 13 x 9 baking dish.

Bake at 375F for 45 minutes.

I made some Minute multi-grain medley on the stovetop while the chicken and squash cooked in the oven.

 

I’ve been craving Mexican food, so this really hit the spot.  Easy as can be using frozen chicken tenders and salsa.  This is a great recipe for weeknight quick dinners, and it utilizes pantry staples I usually have on hand.  Frozen chicken tenders, salsa, shredded cheese, rice, and beans.

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1 package Tyson Crispy Chicken Tenders

1 Jar salsa (I used verde, but it looks prettier with more colorful salsa)

1 pack shredded Mexican cheese

  1.  Pour salsa into 13×9 baking dish.
  2. Arrange chicken tenders in salsa.
  3. Sprinkle with shredded cheese.
  4. Cover with foil.
  5. Bake at 350F for 40 minutes.  Remove foil and put back in the oven to allow cheese to completely melt.
  6. Serve with rice and beans.

I used Minute Rice Multigrain Medley and Lucky’s organic canned black beans.  The rice and beans cook while the tenders are in the oven.

This is yummy topped with sour cream too!

20170930_2111261 package salad mix

1 container mixed mini heirloom tomatoes

2 blocks tofu, pressed to remove liquid

1 sweet onion, sliced thinly

3 mini cucumbers, sliced thinly

1/3 c. sweet Thai chili sauce

1/3 c. balsamic vinegar

1/6 c. oil (I used sunflower, grapeseed blend)

1/2 c. Old Cape Cod Toasted Sesame, Soy, and Ginger dressing

Old Cape Cod Sesame Soy

1 box Minute multigrain medley, cooked with Thai ginger chicken broth

1/4 c. crushed cashews

Press tofu to remove liquid.  Slice thickly and pour dressing over tofu.  Refrigerate.

Meanwhile, mix cucumbers, onion, chili sauce, vinegar, and oil.  Toss and refrigerate.

Bake tofu at 400 for about 10 minutes, turn and bake an additional 10 minutes until golden brown.

To serve, line plate with lettuce, and place cut up tomatoes around edge of plate.  Top with multigrain medley.  Top that with cucumber, onion salad and crunchy tofu.  Sprinkle with crushed cashews.

I even had enough to make a lunch for tomorrow.  Yum!

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2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

  1. Heat oil over medium heat in large dutch oven.
  2. Cut sausage into small pieces and place in hot oil.
  3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
  4. Stir sausage around until golden, and add in chop salad and onion.
  5. Cook about 5-10 minutes more.
  6. Add in garbanzo beans.
  7. Simmer until quinoa is done.
  8. Stir quinoa into sausage and veggies.
  9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!

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I bought some cauliflower rice the other day and had no idea how I was going to prepare it.  Luckily, I found a recipe that called for ingredients I almost always have on hand.

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2 bags cauliflower rice (I used Eat Smart – fresh)

1 bag frozen seasoning vegetables (onions, peppers, celery, and parsley)

2 cans tomatoes with green chiles

1 Tbsp. olive oil

1 Tbsp. minced garlic

1 tsp. smoked paprika

1 tsp. taco seasoning

1 c. shredded cheese (I used cheddar, monterey jack, and habinero lime fontina)

3 eggs

Saute frozen seasoning vegetables in oil until softened.  Add seasonings and garlic.  Cook for about a minute, and then add in tomatoes and cauliflower.

Simmer 10 minutes until cauliflower is tender.

Meanwhile, spray a 13 x 9 baking dish and preheat oven to 350F.

Beat eggs and set aside.

Allow cooked cauliflower to cool 5-10 minutes and then stir in eggs and half the cheese.

Spread into prepared baking dish and top with remaining cheese.

Bake at 350 for 30 minutes.

This would work well with spaghetti squash, zucchini, broccoli slaw, etc.  You could also change up the seasonings and make it Italian or Indian – lots of great variations!  You could also add in any leftover cooked veggies, or even cooked rice or quinoa.  Cheese substitutes would work well, too, as long as they are the kind that melts well.  My friend Danielle swears by Trader Joe’s veggie cheese that is supposed to be like mozzarella.  Add in tofu to make it a complete meal.  I can’t wait to try this on a meatless night!

 

 

I love stuffed chicken!  I used to shy away from making it because the filling tends to leak out.  Turns out, it’s yummy and pretty anyhow.

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2 1/2 lb. Boneless Chicken Breasts (Cut into 8 cutlets and pounded thin)

1 pouch Sesame Stir Fry Sauce (any sauce will do!)

4 oz. goat cheese

1/2 package broccoli florets, steamed

3 packages Pereg Coucous with Pumpkin Seeds

1 Can garbanzo beans

Preheat oven to 350F.  Top each cutlet with goat cheese and broccoli.

Put a little sauce in the bottom of a 13 x 9 baking dish.

Roll up cutlets and place seam side down in baking dish.

Top with remaining sauce.

Bake 35 – 40 minutes.

Meanwhile, make Couscous according to package directions.  Add in broccoli and garbanzo beans before serving.

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1 package Trader Joe’s pearl cous cous

1 Tbsp. olive oil

Salt and pepper to taste

1/2 tsp. each rosemary and thyme

1 package Cascadian Farmsfrozen Swiss chard

1 package Cascadian Farms multi colored carrots

1 can Cannelloni beans

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Brown Cous Cous  in oil until golden.  Season.  Add in frozen veggies.

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Add water as per vegetable directions.  Add in beans.

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Simmer until vegetables are crisp tender.

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