Category Archives: Food

Wild Rice Pilaf

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So, recently, I decided to adapt to a more “clean” lifestyle.  I’ve taken baby steps to become more green, like using reusable swifter pads, and so far that’s all I can think of, but listen!  I’m doing my part, dammit.

Anyways.  For Christmas I received the Clean Food cookbook, (and so what if this is the first time that I opened it), and I finally took the plunge and added three recipes into the mix.

So far, the Wild Rice Pilaf (on page 82) has found a place in our regular rotation.

This recipe wasn’t too “out there” in terms of earthy crunchy stuff and was delicious.  The cranberries gave it some tart sweetness, and the wild rice mixture I used gave it a delightful nuttiness.

Like any recipe, I basically saw the ingredients more as recommendations and adapted it to our liking.  I’ll note my changes in italics.

Wild Rice Pilaf

serves 6

1 cup wild rice  I used 1.5 cups wild rice mixture because my grocery store sucks and didn’t have brown basmati

1/2 cup brown basmati rice

pinch of sea salt

3 cups vegetable stock or water  I used 1.5 cups of beef broth because I didn’t have vegetable stock and 1.5 cups of water

2 T extra virgin olive oil

6 shallots, diced  I used 1 large shallot and 2 garlic cloves

2 T mirin

3 stalks of celery  I used 2 because the third was kind of mushy

1/2 lb cremini mushrooms, diced  I skipped these because mushrooms are vile

1 T minced fresh rosemary

1/2 cup dried cranberries

1/2 cup toasted slivered almonds

1/4 cup chopped fresh parsley  I skipped this because I didn’t have any, but I did use about 1 T dried parsley

sea salt and freshly ground black pepper

Place wild and basmati rice together in pot or rice cooker with stock or water and a pinch of salt.  Bring to a boil, cover, and reduce heat and simmer until liquid is absorbed (about 40 minutes).  Remove from heat and set aside.

In a large skillet over medium heat, sauté shallots [and garlic] in olive oil and mirin until translucent.  Add celery, mushrooms and rosemary and sauté 2-3 minutes.  Mix in cranberries.  Fluff rice with fork and fold into vegetable mixture.  Cook another 2 minutes to heat through.  Remove from heat, fold in almonds and parsley, season to taste with salt and pepper and serve.

Adapted from Walters, Terry.  Clean Food:  A Seasonal Guide to Eating Close to the Source.  New York: Sterling Epicure, 2009, page 82.

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Roasted Red Pepper Pasta

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I have to tell you something.

I don’t like pesto.

I know, I know.  But really, it’s vile.  The husband looooves it and rarely gets it.  I think it’s been at least 4 years since he’s had it.  True story.

However, I’ve been trying to add more vegetarian meals to my collection of recipes and this one, folks, is a winner.

I absolutely adore Annie of Annie’s Eats.  She seems really sweet and all of her recipes work out really nicely.  So, when I came across this recipe for Roasted Red Pepper and Basil Penne, I just had to try it.  The voice in the back of my mind was saying “but pestoooooo NOOOOOOO!!!!” and I said to that voice “shut up you moron, there’s roasted red peppers! those are your favorite!”

So, voice #2 won.  However, it didn’t happen without a fight.  I omitted the pine nuts.  Not on purpose though, my suck ass grocery store doesn’t carry them and i’m not the type of person to run all over hells half acre to find them.  So, no pine nuts were harmed in the making of this dish.

Roasted Red Pepper Pasta

Adapted from Picky-Palate via Annie’s Eats

Serves 2 (with leftovers, or not, if you’re a pig like me)

4 cloves garlic

1/3 cup pine nuts (optional, apparently)

1/3 cup grated Parmesan cheese, plus more for garnish

1 large roasted red bell pepper

1 cup basil leaves (I just used a handful of leaves, I didn’t measure)

1/3 cup extra virgin olive oil

1/2 lb. penne pasta

1/4 cup heavy cream

Salt & Pepper to taste

Bring water to boil, salt liberally.  Add 1/2 box of pasta (I used rigatoni).

While pasta cooks, in a food processor add garlic, cheese, roasted red pepper and basil leaves.  Process until smooth, then add the olive oil down the tube and process for a few seconds more.  Season with salt and pepper.

Once pasta is cooked, drain and return it to the pot and place it back on the stove.  Add the sauce and heavy cream and stir until it warms through.  Plate it up and sprinkle it with more parmesan and serve it immediatley.

 

Project 52 – Week 4

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I rarely dislike a recipe I see on Pink Parsley.  So when I saw these cornmeal-herb waffles with eggs and salsa, I knew I was in for a treat.

These are absolutely fabulous.  I’m always interested in adding a new meal to the rotation – and these are perfect brunch or dinner.

I highly suggest popping over to Pink Parsley and giving these a try!

Buffalo Chicken Grilled Cheese Sandwich

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Oh yea baby. It’s that good. And so easy!

Baked chicken breast, shredded
Small handful of shredded cheese. (Probably about 1/2 cup) I used Mexican Cheese. Use what suits your fancy.
Couple tablespoons of creamy blue cheese dressing. Just enough to hold everything together.
Franks hot sauce to your tasted (I used about 2 tablespoons.)

I added some minced onion and celery to mine. The husband is “allergic” (not even a little bit) so his lacked these tasty additions.

Butter up some bread, plop on some goodness and grill away!

Original recipe: http://www.closetcooking.com/2011/08/buffalo-chicken-grilled-cheese-sandwich.html

Easy Roasted Garlic

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It’s such a simple thing that adds such awesome flavor to just about anything!

Preheat oven to 400.

Peel off flaky paper off the outside of the garlic, but leave the cloves attached. Trim off the top of the head of garlic and place on some tin foil.

Drizzle with olive oil. You could even get fancy and throw in some extra herbs or spices, depending on your game plan for the garlic.

Seal up foil.

And pop that sucker in the oven for 30-35 minutes, or until the cloves are nice and soft.

Let cool and squeeze out the cloves.

They should really ooze right out.

I used this particular head of garlic to make some Roasted Garlic Flaky Biscuits  by For the Love of Cooking to serve with the big ‘ol pot of chili I had made up.

I just plopped the garlic in and broke it up with the whisk. The biscuits were a huge hit.

And as usual she was a huge helper.