Tomato-Basil and Spinach Risotto

 

My oh my what a week we have had here!  I started the week of getting sick then the following days were met with each of my children getting sick as well my husband!  Needless to say, I  don't think I have been out of my pajamas more than one day this week.

Anyway, I did manage to get away for a quick trip to my favorite grocery store earlier in the week.  They sell the most beautiful fresh basil there and I just can't leave the store without some everytime I go! 

It turns out the fresh basil was the perfect thing to compliment this delicious risotto.  I loved having something quick and easy to throw together, dressing it up with fresh tomatoes, spinach and basil, making the flavor pop! 

Tomato-Basil and Spinach Risotto
1 1/2 cups chicken broth
1 1/2 cups water
1 Tbsp. butter
1/4 cup onion, finely minced
1 garlic clove, minced
3/4 cup arborio rice
1/4 cup white cooking wine
2 vine-ripened tomatoes, seeded & chopped
2 cups baby spinach, roughly chopped
handful torn basil
1/4 cup freshly grated parmesan cheese

Bring chicken broth and water to a boil in a small saucepan.  Reduce heat to low to keep warm during cooking.

In a large skillet, melt butter over medium heat, then add onion and saute until translucent; about 4-5 minutes.  Add garlic and saute for about 30 more seconds.

Add rice and stir to coat in the butter.  Let saute a minute or two until rice starts turning opaque, then add cooking wine and stir.  Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/2 cup of the warm broth.

Continue adding broth, about 1/2 cup at a time, stirring frequently and waiting for it to be absorbed before adding more. When there is not much broth left, taste the risotto to see if it needs to continue cooking longer. It should take about 20-25 minutes to finish and you may or may not need all the stock. Don't worry about using it all if the risotto is done.
When risotto is finished cooking, remove from heat and add the cheese and spinach.  Stir to allow cheese to melt and spinch to wilt slightly.  Add the tomatoes and basil, gently stirring in.  Taste for seasoning and add salt and pepper as necessary.

Serve warm and garnish with grated parmesan cheese and fresh basil, if desired.


SOURCE: Iowa Girl Eats

Zucchini Bites

I know I'm totally hanging onto summer with this post, but I know there are some of you out there that still have zucchini coming out your ears and need something to do with it besides make bread....for the tenth time!

I love that each of these is one perfect little mouthful. You can pop them almost as mindlessly as chips or tater tots, but feel no regret because they are totally healthy!

These haven't quite yet made it to the dinner table because they are just do darned good to snack on, but they would make a great addition to any dinner menu!

Zucchini Bites
Yields 24

2 cups finely shredded zucchini, water squeezed out
2 eggs
1/2 cup whole grain or panko bread crumbs
1/2 cup parmesan cheese, finely shredded
1/2 red bell pepper, finely diced
1/4 cup onion, finely diced
4-6 fresh basil leaves, chopped
salt and pepper

Preheat oven to 400 degrees F. Spray a mini muffin pan with cooking spray.

Squeeze as much water out of the zucchini as you can, otherwise it will become soggy.  Place everything in a mixing bowl and either stir with a spoon, or you can use your hand and give it a few good squeezes through your fingers to get it all nice and mixed up.

Using a tablespoon, or I like a small cookie scoop best, scoop mixture into prepared pan and bake for about 15-18 minutes or until slightly golden. Remove to a cooling rack and cool completely.  Enjoy!


SOURCE: Adapted from The Curious Country Cook

Spicy Cucumber Salad with Peanuts

Peanuts and cucumbers, who would have thought? I would have never put them together, but they make a surprisingly wonderful combination. I saw a similar recipe one day while blog hopping and remembered seeing this recipe in my Cooking Light cookbook. I've turned past that recipe so many times, without even considering making it. I don't know what flipped the switch this time, but I couldn't get it out of my mind and just had to make it.

Let me tell you, it was a huge hit, even with my kids. We couldn't stop eating it as we prepared it, so when it was actually time to bring it to the dinner table, there was not much left. Needless to say, there were no leftovers.

This is a great salad, perfect for spring or summer. It's got some great combinations going on too: light and fresh, sweet and salty, crispy and crunchy!

Spicy Cucumber Salad with Peanuts
1 1/2 pounds cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
2 teaspoons kosher salt
1/2 cup rice vinegar
1/2 cup water
3 tablespoons sugar
1/4 teaspoon crushed red pepper (I left these of my kids' portions)
2 tablespoons minced red onion
1 tablespoon chopped dry-roasted peanuts

Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.

SOURCE: Cooking Light

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Spring Green Risotto

Need something green for St. Patty's Day? Although this risotto isn't completely green, it's studded with green veggies and is the perfect one pot dish that will put you in the mood for spring. I absolutely love risottos and this one sure didn't disappoint. I loved the combination of the veggies and the lemon. The lemon seemed to bring out their flavor as well as lighten it up a little. I also liked the creamy smooth texture created by adding the cream cheese at the end. We ate this as a main dish, but you could also serve it as a beautiful side with ham or grilled chicken.

Spring Green Risotto
5 cups chicken broth or stock
1 1/2 Tbsp. olive oil
2 shallots, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
1 lb. asparagus (thin spears), cut into 1-inch pieces and tough ends discarded
10 oz. frozen peas, thawed (or 1½ cups shelled fresh peas)
1/2 Tbsp. freshly grated lemon zest
2 tsp. salt
1 tsp. pepper
2 Tbsp. freshly squeezed lemon juice
2 oz. cream cheese (original recipe actually called for 1/3 cup mascarpone cheese)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tbsp. minced fresh chives

In a medium saucepan, heat the chicken broth or stock over medium heat until simmering. Reduce the heat to medium-low, keeping the stock warm.

Heat the olive oil in a large sauté pan over medium heat. Add the shallots to the pan and sauté for 5-7 minutes, until tender. Add the rice to the pan and stir to coat well with the oil and butter, cooking for about 1 minute. Add the white wine and simmer over medium-low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, about 1/2 cup at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.

Meanwhile, blanch the asparagus in boiling water for about 1 minute (longer for thicker spears). Drain and rinse immediately with cold water to stop cooking. (If using fresh peas, blanch them in boiling water for a few minutes as well.)

When the risotto has been cooking for 20 minutes, add the asparagus and peas to the risotto. Stir in the lemon zest, salt and pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. The entire process should take about 25-30 minutes.

When the risotto is done, remove the pan from the heat. Mix in the lemon juice, cream cheese/mascarpone, Parmesan and chives. Stir until the cheeses are melted in and the risotto is creamy. Serve immediately with additional Parmesan, if desired.

SOURCE:Barefoot Contessa Back to Basics via Annie's Eats

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Butternut Squash Gratin

I got a surprising thumbs up from my husband for this dish! While I really enjoy butternut squash, I have a hard time making it any way that my family would like it. I almost never make gratins because of all the dairy but I thought I would try coconut milk in place of the typical cream. Although the coconut milk imparted a slight sweetness to the dish, it paired really well with the butternut squash and the saltiness of the Gruyère balanced out the flavors. I really liked using Gruyère because it melts really nicely and since it's an aged cheese doesn't have any lactose.

Butternut Squash Gratin
1 small (about 1.5 pounds) butternut squash, peeled, seeded and cut into 1/3-inch-thick slices
1 shallot, finely chopped
1 cup shredded Gruyère cheese (about 3.5 ounces)
1 cup canned coconut milk (or heavy cream)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole wheat bread crumbs

To make the bread crumbs, toast well one slice of whole wheat bread, then either cut into very small pieces or crumble between your fingers into a small bowl.

Preheat oven to 375°F. Butter a 2 quart casserole dish and arrange half of the squash slices in the bottom. Sprinkle with shallots and half of the cheese. Cover with remaining squash and sprinkle with remaining cheese. In a small bowl, whisk together coconut milk (or cream), salt and pepper; pour mixture over squash. Sprinkle with bread crumbs and bake until browned on top and bubbling, about 45 minutes. Cool 15 minutes before serving.

Serves 5-6

SOURCE: Whole Foods Market

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Stuffed Portobellos with Mashed Potatoes

If any of you have a Costco membership, this may look familiar. I guess recently they handed out a Costco cookbook and this was one of the recipes in it. I don't have a membership but my parents do and I happened to be at their house right after they got the cookbook. After thumbing through it and finding so many yummy recipes to try, my mom let me take it home. I'm so glad she did because I've already made several recipes in it and I love it.

I wanted to try this recipe because I love mushrooms, especially portabellos, and we also had a big bag of potatoes from our produce co-op basket that we needed to use up. Well, when I say big bag, I guess it's relative because I think it was only a 5lb. bag. But, we don't eat potatoes very often so, for me, that's big.

Anyway, I thought these stuffed mushrooms were wonderful. The potato mixture was great on it's own, and I really loved the flavor the feta cheese brought to it. And, who can complain about bacon? Really. The combination of the potatoes and mushrooms was great, one I'd be willing to use my potatoes for any time. I served this as a main dish but it could also be served as a side.

Stuffed Portobellos with Mashed Potatoes
6 fresh portobello mushrooms
4 garlic cloves, chopped
4 Tbsp. butter, divided
1 Tbsp. olive oil
2 cups mashed potatoes
pinch of black pepper
pinch of salt
1/2 tsp. dried thyme
1/2 cup chopped fresh chives (I used about 1 Tbsp. dried)
1/2 cup feta cheese
1/4 + 2 Tbsp. grated parmesan cheese
8 slices bacon, crisp, cooked & crumbled
2 cups dry bread crumbs
1/4 cup chopped fresh parsley

Preheat oven to 400 F. Remove stems from mushrooms and set caps aside. Finely chop stems.

In a skillet, saute mushroom stems and garlic in 1 tablespoon of butter over medium-high heat until tender.

Rub mushroom caps with oil and set in a greased baking pan.

In a bowl, combine mashed potatoes, pepper, salt, thyme, chives, feta cheese, 2 tablespoons of parmesan cheese, bacon and sauteed mushroom stems. Mix until well blended. Stuff firmly into the mushroom caps.

In a separate bowl, combine the remaining melted butter, bread crumbs, Parmesan and parsley. Sprinkle over the mushroom caps.

Bake, uncovered, for 25 minutes, or until heated through. Serve warm.

Makes 3-6 servings.

SOURCE:Adapted from the Costco cookbook

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This Week's Cravings @ Mom's Crazy Cooking

Roasted Cauliflower

If you still haven't finalized your Thanksgiving menu and need some more ideas, let me give you one. Cauliflower is in season right now, it's pretty inexpensive, easy to prepare and very nutritious. I got this recipe from my sister a while ago and made it to go with some curry, although I think this would be great along side just about any dish. My husband loves cauliflower and we both really enjoyed this dish.


Roasted Cauliflower
2 T minced garlic
3 T extra virgin olive oil
1 large head cauliflower, cut into florets
1/2 cup grated Parmesan cheese
salt and pepper, to taste
chopped fresh parsley

Preheat oven to 400 degrees F. Line a baking sheet with a Silpat or spray with cooking spray. Spread cauliflower out on the tray and drizzle with olive oil. Sprinkle minced garlic, salt and pepper, and toss with fingers, making sure cauliflower is evenly coated. Bake for 25 minutes, stirring halfway. Top with cheese and parsley and return to the oven for a few more minutes.

Apple Cranberry Salad with Walnuts

I go through a lot of salad around here, trying to get my greens in, and I've realized if I don't mix it up once in a while, it gets old pretty quick. Over the past several months I have found some killer salads that I just love and have eaten a ton of, like this Asian slaw and this Greek Panzanella and this Mango Chicken Salad. This salad was a find last week or so and I've already made it twice. It's another keeper, I'll definitely be putting in my salad rotation. It was originally made with spinach, but I didn't have any on hand when I made the salad, but almost any leafy green would do.

Apple Cranberry Salad w/ Walnuts
3/4 cups craisins
1 cucumber, sliced
1 apple, sliced and diced
1 cup of walnuts, roughly chopped
1 head romaine or green leaf lettuce, or 1 bag baby spinach

Dressing
1/4 cup sugar
1/2 cup apple cider vinegar
1/2 tsp. paprika
2 tsp. onion powder
1/2 tsp. Worcestershire
1 Tbsp. poppy seeds
1/2 cup light flavored olive oil

Put all salad ingredients, except the walnuts, into a large serving bowl.

Combine all dressing ingredients BUT poppy seeds and olive oil. Blend ingredients in blender or food processor. Slowly add in the oil. Add poppy seeds last.

Top with walnuts just before serving. You can pour the dressing over the salad just before serving if you plan on eating the whole salad, or add dressing to individual plates.

SOURCE:Adapted from Just Another Day In Paradise

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Mashed Sweet Potatoes with Orange Essence and Walnuts

Sweet potatoes, in some form or another, make it on to just about any Thanksgiving menu. Growing up we always had the Betty Crocker candied "yams" with marshmallows and brown sugar and they were, and still are, so good! That used to be the only time of year or pretty much the only meal that we would eat sweet potatoes at our house. Now, I use them a lot through the fall and winter months. They are delicious and wonderful and very versatile.

If you're looking for a great sweet potato side dish for your Thanksgiving dinner, then look no further. These sweet potatoes are packed with healthy goodness and bursting with flavor. They are not too sweet and the orange is just subtle enough to not be over powering.

Mashed Sweet Potatoes with Orange Essence
4 medium sweet potatoes, peeled and cut into a large dice
1/4 cup buttermilk (I used almond milk to make it dairy-free)
zest and juice of 1 orange
1/2 tsp salt
1/3 tsp nutmeg
1 TBS butter

Garnish:
chopped walnuts
brown sugar

Boil or steam potatoes in a large covered pan until they are tender (about 8 minutes). In a large bowl mash potatoes with the buttermilk, orange juice and butter. Stir in zest, salt and nutmeg. Serve the potatoes topped with a little brown sugar and chipped walnuts.

SOURCE:Perkins Recipes

Looking for more sweet potato recipes?
Whipped Sweet Potatoes
Chipotle Mashed Sweet Potatoes
Ginger Sweet Potato Muffins
Sweet Potato Pancakes with Pecan Butter

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Broccoli and Apple Slaw

I came up with this recipe after looking in my fridge at the leftovers from my bountiful baskets; broccoli, pomegranates and apples. I think it turned out pretty darn good too. I used the pomegranate seeds because I had them but I know they can be pretty pricey, especially for the budget conscious. Dried cherries or dried cranberries would be a great substitute if you couldn't get pomegranate.

This is a great salad for the fall or even winter because all these things are readily available through both seasons and will last a little while in your fridge. I just used a simple apple cider vinaigrette I had leftover in my fridge to dress it but feel free to get a little more fancy if you wish. You can also change up the nuts as well and use sunflower seeds, almonds or pecans.


Broccoli and Apple Slaw
For the slaw:
6 broccoli stems
1-2 apples (I used gala because that's what I had but I think a tart apple would be good too)
seeds of 1/2 a pomegranate
1/4 cup walnuts, roughly chopped

For the vinaigrette:
1/3 cup sugar (or less)
1/3 cup cider vinegar
1 1/2 tablespoons vegetable oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


With either a knife or a vegetable peeler, cut off the outer fibrous layer of each broccoli stem. Cut the apple in quarters and take out the core. Cut both the broccoli and apple into thin matchsticks and put them into a salad bowl. Peel open a pomegranate and take out about half of the seeds and add them to the salad. sprinkle with nuts.

For the dressing, mix everything together and whisk until combined. Either pour some of the dressing over the slaw and gently toss or add the dressing to individual portions.

Fresh Green Beans with Roasted Peppers and Onions

I picked these beans one morning, and made this dish the same night. Having a home garden is so amazing and wonderful. Too bad it wasn't MY garden though, it was my parent's. We stayed with them a few days last week and got to eat fresh tomatoes, raspberries, strawberries, blackberries, zucchini & squash (of course) beans and peppers. Ahh, some day.

Anyway, I loved these beans. They were very simple, and roasting the pepper and onion, made them so flavorful. I could probably eat these every couple of days while beans are on. Yum-o!


1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
1 red bell pepper, large-diced
Olive oil
Freshly ground black pepper

Preheat the oven to 425° F. In a large pot of boiling salted water, blanch the beans for 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Meanwhile, in a large bowl, toss the onion and bell peppers with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper. Place in a single layer on a baking sheet, and roast for 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.

Arrange green beans on a platter. Spoon the roasted vegetables over the beans and toss to coat. Add a drizzle of olive oil and sprinkle salt and pepper if needed.

SOURCE:Ezra Pound Cake

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Greek Panzanella

Panzanella is Italian for bread salad, popular in the summer months when tomatoes and basil are prolific. I love the tomato-basil combination, but I also adore the Greek flavors of tomatoes, oregano and feta. This kind of salad is a staple at our house this time of year when the tomatoes are booming. It's fresh, quick to throw together and doesn't heat up the house.


Greek Panzanella
For the salad:
olive oil
1/2 loaf French bread, cut into 1-inch cubes (4-6 cups)
Kosher salt
1 cucumber, peeled, seeded, and sliced 1/4-inch thick
2 red bell peppers, large diced (you could also use yellow or orange or a combination for more color contrast)
4-6 roma tomatoes, diced
1 head romaine lettuce, chopped
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup Kalamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, peppers, tomatoes, lettuce and red onion in a large bowl.

For the vinaigrette: Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion.

Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

SOURCE: Adapted from Ezra Pound Cake

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Spinach and Basil Pesto Pasta

This is a very easy dish, great for summer! The pesto is a cinch to throw together and if you grow your own basil, very economical. Most pestos call for pine nuts, but you can easily substitute walnuts if you can't find them or if they are too expensive. Pesto lasts a long time in the fridge and it can even be kept in the freezer for a long time as well, so if you have extra ingredients, make more and store for later.

Spinach-Basil Pesto
1 cup spinach, rinsed
1 cup fresh basil leaves
1/4 cup pine nuts
2-3 cloves garlic
3/4 cup parmesan cheese
1/2-3/4 cup olive oil

Place all ingredients in a food processor and blend until smooth. Toss with about 1/2 lb. cooked pasta and top with additional parmesan cheese, if desired.

Asian Slaw with Roasted Peanuts

I've always enjoyed eating salads but hardly ever took the time to make them at home. However, since embarking on a whole and raw foods quest, I find myself making them quite often and eating them as a main dish, rather than the side dish.

This salad is absolutely delicious. I didn't think I was a slaw person, I never really liked coleslaw, but I've had raw cabbage and brussel sprouts lately and have really enjoyed them. When I saw this salad on Ezra Pound Cake, I was immediately drawn because of the vibrant colors of the purple and green. I just knew it had to be delicious even before tasting it. This salad did not disappoint! Both my husband and I really liked it and will most-likely be having it again in the near future.

Update 4/26/12:Ever since stumbling upon this recipe, it has been my most favorite salad ever and my go-to in a pinch or to take to a family dinner. Even if you don't think you like cabbage you might just be surprised, so try it! I have also started using a different dressing than the original one I posted. Although the original is good, this Ginger Lime Dressing is absolutely amazing and pairs perfectly with this salad. It's sure to be your new favorite too.

For the salad:
1/4 green cabbage, shredded
1/4 red cabbage, shredded
2 large handfuls baby spinach, chopped
1/2 bunch cilantro, chopped
1 bell pepper, julienned
1 cup frozen peas (thawed, not cooked)
1 carrot, shredded
2-3 green onions, sliced
Fresh ground black pepper
1/4 cup unsalted roasted peanuts, chopped

For the dressing:
1/4 cup vegetable or peanut oil
3 tablespoons rice wine vinegar (or white wine vinegar)
Juice of 1 lime
2 tablespoons sesame oil
1 tablespoon fresh ginger, finely grated
1-2 tablespoons brown sugar
1/2 tablespoon soy sauce

In a large salad bowl, toss together cabbage, spinach, cilantro, pepper, peas, carrots and onions. In a smaller bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Add roasted peanuts and black pepper. Serve immediately. (If you plan on having this for more than one meal, you may want to have the dressing on the side so that it doesn't wilt the salad.

SOURCE:Adapted from Ezra Pound Cake

This recipe linked to Potluck Sunday at Mommy's Kitchen.

Big Fat Spicy Saté Noodles

I love anything with peanut butter, and these noodles are no exception. There is quite a flavor combination going on here with the sweet and salty peanut butter, the red pepper flakes, the lime and the fresh cilantro, but it all works. The flavors are great together. These noodles would be perfect aside some Thai or Asian-style grilled chicken and steamed green beans.

1/2 lb. bucatini pasta (or other large tube pasta)
1-2 Tbsp vegetable oil
1-inch piece of ginger, peeled and grated
1-2 large garlic cloves, chopped
pinch of red pepper flakes
1/2 cup chicken stock
3 Tbsp temari (or soy sauce)
1/4 cup creamy peanut butter
juice of 1 lime
1/2 cup unsalted roasted peanuts (optional)
1/2 bunch of fresh cilantro, chopped

Bring pasta water to a boil. Cook to al-dente. Drain, reserving 1/2 cup pasta water.

Return pot to stove. Add vegetable oil, ginger, garlic and red pepper flakes. Cook for 2 minutes. Add 1/4 cup reserved pasta water, chicken stock and temari and bring to a boil. Cook 2-3 minutes. Turn off heat and add peanut butter and whisk. If it's too thick, add more reserve liquid. Add lime juice, noodles and toss to coat. Add nuts, if desired, cilantro and toss.

SOURCE:Rachael Ray

Thai Coconut Rice

Wow, we've been busy. I'm finally just getting time to post this tonight after making it earlier this week. I made this rice to go with the Honey Curry Chicken. I love coconut and this was really good. I loved the coconut in the rice as it cooked as well as the toasted coconut garnish that gave it another dimension of texture. I used regular coconut milk and the rice was very creamy. I liked it, but next time I may try lite coconut milk to see the difference. This is a great side dish for any curry-type or spicy dish. You could also add in fresh pineapple or mango, especially if you're doing an island theme dinner.

2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
2 Tbsp. dry shredded unsweetened coconut (baking type)
1/2 tsp. salt
1 tsp. oil

Garnish:
1-2 Tbsp. toasted coconut
Chopped fresh cilantro

Rub oil over the bottom of a deep-sided pot. Place rice, coconut milk, water, shredded coconut, and salt and set over medium-high to high heat. (You can also add about 2 tsp. sweetener, such as sugar, at this point if you wish.) Stir until liquid comes to a gentle boil; stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer about 15-20 minutes, or until most of the liquid has been absorbed by the rice.

When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Toast coconut by placing dry shredded coconut in a frying pan over medium-high heat and stir ("dry fry") until light golden brown.

When ready to serve the rice, remove the lid and fluff with a fork. Taste for seasoning and add more if needed. Garnish with toasted coconut and cilantro.

SOURCE:Adapted from About.com.

*Still have leftover ham? Try this Penne Pasta with Smoked Ham and Pepper Cream Sauce, it's one of our faves!

Garlic and Sun-Dried Tomato Hummus

I'm happy that I'm finally getting to use my sun-dried tomatoes that I dried last year. It's been fun experimenting. This hummus was a real treat! It is very quick to pull together, and has lots of flavor. Plus it's healthy for you. I served it with freshly baked pitas along with our dinner of Lemon Chicken and Rice with Artichokes. This would be great at a party or when company comes for dinner.

1 cup water
*6-8 slices sun-dried tomatoes

1/4 cup water
1/2-1 tsp. salt
1/4 tsp. ground pepper
2 garlic cloves
1 (15-oz) can chickpeas, drained

Bring to boil 1 cup water and remove from heat. Put dried tomato slices in water, cover with lid and let sit for 10 minutes.

In the mean time, combine water, tomato, salt, pepper and beans in food processor or blender and process until smooth. Add more water, if necessary, for desired consistency. Pour into a small serving bowl.

Remove tomatoes from water. If you have a hand blender, use it to puree the tomato, adding the tomato water to thin out the mixture. If not, finely chop the tomatoes with a knife.

Spoon the tomato puree in a circle onto the hummus. Swirl together, without completely incorporating the tomatoes into the hummus. Drizzle with a little olive oil. Serve with pitas.

5 1/4-cup Servings
Calories per serving: 109

NOTES:If you do not have dried tomatoes, you can usually find them in the produce section of the grocery store or you can substitute them for packaged sun-dried tomatoes in oil (in which case, you would no need to rehydrate them in the cup of water).

SOURCE:Adapted from Cooking Light.

Island Rice-A tribute to Haiti

My family loves rice, especially my husband. Although I'm not a fan of just plain rice, I really enjoy this rice dish. The pineapple lends a sweetness to the rice but is balanced out by the lime juice, cilantro and onions added at the end of cooking. This pairs perfectly with the bold flavors of the Jerk-Style Chicken.

2 1/2 cups water
1 cup uncooked long-grain rice
1/2 cup chopped dried pineapple
2 tsp. butter
1/2 tsp. grated lime rind
1/4 tsp. salt
1/4 cup fresh cilantro
1 Tbsp. chopped green onions
2 1/2 Tbsp. fresh lime juice

Bring 2 1/2 cups water to a boil in a medium saucepan; add rice and next 4 ingredients. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro, onions, and juice.

Serve with Jerk-Style Chicken

6-1/2 cup servings
Calories per serving:171

SOURCE:Cooking Light

Whipped Sweet Potatoes

A few years a go when we lived in Logan, we ate at Hamilton's Restaurant several times. If any of you are familiar with Hamilton's, you'll know of their famous whipped sweet potatoes. They are so yummy! One of the times we were there, my friend asked the manager for the recipe and he gave both of us a copy. I can't believe I have waited this long to actually try it; I really love sweet potatoes. I made some adjustments in size for our family and ommitted some of the butter and sugar, which there seemed to be a lot of, and it didn't lack in flavor one bit becaue of it. This is an easy side dish to "whip" up and you can even use your leftover cans of yams from Thanksgiving or Christmas.

For the potatoes:
3 medium sweet potatoes
1/4 cup sugar
1 egg
1 Tbsp. butter
1 tsp. vanilla

For the topping:
1/2 cup brown sugar
2 Tbsp. flour
1/2-1 Tbsp. cinnamon
1 Tbsp. cold butter, cut into tiny pieces

Peel and cube sweet potatoes. Put them in a pot of cold water and bring to a boil. Boil until tender. Drain; cool slightly. Put potates, sugar, butter and vanilla in mixing bowl with wire whisk attachment. Whip. Add egg and whip to combine. Layer potato mixture in a baking pan. Combine flour, brown sugar and cinnamon and sprinkle over the top of the potatoes. Dot with little pieces of cold butter. Bake at 350 for 25 minutes. About 6 servings.

Serve with Cider-Roasted Chicken

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Orzo with Spinach and Pine nuts

I love, love, love this pasta dish!! It is so easy, and with a few simple ingredients your taste buds will be exploding. This is a perfect side dish for just about anything.


4 Tbsp pine nuts
2 cloves garlic, minced
2 Tbsp. olive oil
2 cans chicken broth
1 1/2 cups uncooked orzo
2 cups tightly packed chopped fresh spinach
1/2 cup grated Parmesan cheese

Spread pine nuts in a small skillet. Cook over medium heat 1-2 minutes or until lightly toasted, stirring often. Set aside.
Saute garlic in olive oil in a saucepan over medium heat 1 minute. Add water, orzo and salt, bring to a boil. Reduce heat and cook 12 minutes or until liquid is absorbed. Stir in spinach, cheese and pine nuts. Serve hot.

SOURCE:The Ultimate Southern Living Cookbook