Spanish Style Rice

INGREDIENTS

½   pound lean ground beef

1    cup finely chopped white onion

4    cloves garlic, minced

½   cup finely chopped green pepper

1    can (15 ounce) diced tomatoes

1    cup water

2    cups uncooked long grain rice (Arborio or like)

½   cup salsa, tomatillo or red

½   teaspoon salt

1    tablespoon ground cumin

½   cup shredded cheddar cheese

      chopped fresh cilantro for garnish

METHOD

In a large oven-proof skillet ov er medium heat, cook the ground beef, breaking up any lumps, until well  browned, about 5 minutes. Stir in the onions, garlic. green pepper, tomatoes, water, rice, salsa, salt and cumin. Stir once to mix the ingredients, bring to a boil, reduce heat to a simmer, cover and cook for 8 to 10 minutes. Uncover and stir to loosen any rice stuck to the bottom of the pan. Check the fluid level and add water if required.

Re-cover and continue to simmer for 10 minutes or until the rice is completely cooked. Resist the tempetation to stir the mixture more than the one time so the rice will cook completely.

Turn on the broiler and adjust a shelf 4-5 inches from the heating element. When the rice is cooked, remove from the stove and sprinkle the cheese evenly over the top. Place under the broiler until the cheese is thoroughly melted, 3 to 5 minutes. Sprinkle with chopped cilantro to serve.

Modified from a recipe in AllRecipes magazine

Baked or Skillet Spaghetti

Decades ago, when I was a child, my mom used to make a baked spaghetti in large (3 to 5 pounds of spaghetti) batches in an electric baking oven – more like todays slow cookers. It tasted mostly of tomato and we all loved it – even the German Shepard. This recipe may not be the same, but it is as close as I have come in years of searching.

INGREDIENTS

1    pound hamburger

1    medium onion, chopped (1 cup)

8    ounces spaghetti

2    cans (15 ounces) tomato sauce*

2    cups water*

1    tablespoon dried oregano

1    tablespoon dried rosemary

1    tablespoon dried basil

METHOD

Preheat the oven to 275 F*. In a medium* skillet over medium heat, brown the hamburger, breaking it up with a fork into small bits. Using a slotted spoon, remove the browned hamburger to a baking dish, retaining the fat in the skillet. Add the onion to the skillet and cook it until it is translucent, about 4 to 5 minutes. Remove this to the baking dish transferring as little fat as possible.

Break the spaghetti into half and lay it over the hamburger and onions in the baking dish*. Add the tomato sauce, water and spices to the baking dish, stirring lightly to mix. Cover and place into the middle of the oven, Bake for 15 minutes and stir the ingredients. If all the liquid has not been absorbed, re-cover and return to the oven for 10 more minutes. Serve immediately, garnished with grated Parmesan cheese and chopped parsley.

*NOTES:

*Instead of the tomato sauce and water, you can use 4 cups of tomato juice (NOT V8}

*Instead of baking, use a large skillet and build the spaghetti there. Cover and simmer for about 15 minutes and check the liquid level as in the baking method.

*If you like mushrooms in your pasta, add 1 or 2 cans of Stems and Pieces (7 ounces), drained, after adding the onions.

Chicken and Leek Stew

INGREDIENTS

3    tablespoons butter

2    medium leeks, cleaned and thinly sliced

½   pound crimini mushrooms, thinly sliced

2    tablespoons olive oil

1    pound chicken breast, skinless, boneless, cut to 1 inch pieces

      all-purpose flour for dusting

1 ½   cups chicken broth

½   tablespoon dried thyme

1    tablespoon dry Sherry or sweet Vermouth

2    tablespoons sour cream

2    teaspoons Dijon style mustard

METHOD

Heat the butter in a large skillet over medium-low heat and add the leeks. Cook the leeks, stirring occasionally, until tender, about 4 to 5 minutes. Add the mushrooms, cover and cook until the mushrooms are tender, about 3 to 4 minutes. Remove the leeks and mushrooms to a plate and set aside.

Add the olive loil to the skillet.  Lightly dust the chicken pieces with the flour , shaking to remove any excess, and add to the skillet. Cook the chicken until golden brown on all sides and add the broth,  thyme and sherry. Continue cooking the chicken until it is cooked through, about 3 to 4 minutes. Remove to the plate with the leeks and  mushrooms.

Simmer the broth until it is reduced by half. Whisk the sour cream and mustard together in a small bowl and whisk into the broth. Return the leeks, mushrooms and chicken to the skillet. Simmer over low heat to warm throughout. Remove from the heat and serve.

Adapted from a recipe in Food and Wine magazine

Bulgur with Fruit

INGREDIENTS

2    cups water

1    cup bulgur

2    tablespoons butter                                         

1    chopped, peeled pear

1    chopped, peeled apple

½   cup dry roasted peanuts* (optional)

1    tablespoon brown sugar

METHOD

Bring water to a boil in a medium sauce pan and add the bulgur. Reduce heat to a simmer, cover and cook the bulgur for about 10 to 12 minutes until soften throughout. Drain, rinse with cold water and drain again. Set aside.

In a medium skillet, melt the butter over medium heat and add the fruit and nuts. Cook for 5 to 6 minutes until softened, remove from the heat and stir in the brown sugar. Mix in the bulgur and return to re-heat for 1 to 2 minutes. Serve immediately

*NOTE: Instead of peanuts, use whatever nuts you have on hand, chopping larger ones to peanut size. Or, use seeds instead. Or Not. Your choice.

Adapted from a recipe in Cooking Light magazine

Mexican White Bean Soup

INGREDIENTS

1    tablespoon olive oil

1    medium onion, chopped (1 cup)

2    stalks celery, sliced (1 cup)

2    medium carrots, sliced (1 cup)

3    cloves garlic, minced

2    teaspoons ground cumin

1    ;pinch or more cayenne pepper

2 ½   cups low sodium chicken broth

1    can (15 ounces) white beans

1    cup salsa verde or taco sauce

      sour cream for garnish

      fresh cilantro for garnish

METHOD

Heat a large Dutch oven or skillet over medium heat. Add the olive oil and the onion, celery, carrots and garlic. Cook the vegetables for 6 to 7 minutes or until tender, stirring occasionally. Add the pepper and broth. Retain ¼ cup of the beans and add the remainder to the soup, cover and bring to a boil. Reduce heat to a simmer and continue to cook for 4 to 5 minutes.

Using a hand-held blender or a counter top blender, carefully blend the soup slightly, leaving some pieces of vegetables. Add the salsa and the retained beans and continue to cook to reheat the soup. Remove from the heat and serve with a dollop of sour cream and chopped cilantro

Adapted from a recipe in Better Homes and Gardens  magazine