Thursday, October 30, 2008

Wild Rice Medley

Have you ever stopped to think about wild rice?
Is it really wild?
Is it just another type of rice grown in paddies?

Actually, real wild rice is a grass with large seed heads. It grows in clear, pristine lakes of Minnesota and Canada, with perfect water conditions and levels. It looks and tastes quite a bit different than the brown paddy rice that is found in your local grocery stores. Search your organic or health food store for the best real wild rice you can find and experience a new taste with great nutritional value. Then try this wonderful recipe along with some chicken or turkey; it's just right for the Fall table.

Wild Rice Medley

1 3/4 C. low-sodium chicken broth
1 t. dill weed
1/2 t. dried basil
1/8 t. pepper
Pinch dried thyme
3/4 c. uncooked wild rice
1 c. chopped green pepper
1 small onion, chopped
1 garlic clove, minced
1 T. olive oil
6 fresh mushrooms sliced
1 large tomato, diced
1/4 c. reduced-fat shredded mozzarella cheese

In a saucepan, combine broth an d seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed.
In a skillet, saute green pepper, onion, and garlic in oil.
Add mushrooms; saute until tender.
Stir in rice and tomato.
Transfer to a greased 1 1/2 qt. baking dish.
Cover and bake at 350 degrees for 25 minutes.
Sprinkle with cheese.
Bake, uncovered, 5 minutes longer or until cheese is melted.

Yield: 8 servings

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Wednesday, October 22, 2008

Herbed Sweet Corn

I'm always looking for a different slant on vegetables for the holidays. Corn is my favorite; It carries over from Fall Harvest meals to Thanksgiving to Christmas. This recipe uses frozen corn so you still have that fresh taste. If you want to use fresh sweet corn cut from the cob, just cook the corn the same way you normally would before adding the rest of the ingredients.

Herbed Sweet Corn

12 cups frozen corn
1 cup butter or margarine, cubed (I prefer using 2 sticks of cholesterol free margarine)
2 T. minced fresh parsley
2 t. dill weed
1/2 t. garlic powder
1/2 Italian seasoning
1/4 t. dried thyme

In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain; stir in the remaining ingredients. Cover and let stand for 2-3 minutes.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, October 16, 2008

Tuscan Bean Soup

Nothing makes me feel cozier than a wonderful bowl of soup, a cup of hot tea, and a quilt. I may still look and feel like spring, I'm getting ready for the days that are coming. Because I know there's no way to stop the flakes from coming.
Here's a great soup recipe called Tuscan Bean Soup. And if you're interested in quilts and you like the picture at the top, check out the site of the creator at England Design.

Tuscan Bean Soup

1 t. olive oil
1/2 small red onion, chopped
1 medium rib of celery, chopped
1 medium garlic clove, minced
2 c. fat-free, low-sodium chicken broth
1 15-oz. can no-salt-added Great Northern beans, rinsed and drained
1 14.5 oz. can no-salt-added diced tomatoes, undrained
1 t. dried oregano, crumbled
1/2 t. dried thyme, crumbled
1/4 t. crushed red pepper flakes
2 c. fresh spinach leaves
1/3 c. shredded or grated Parmesan cheese

In a larger saucepan or Dutch oven, heat oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4-5 minutes, or until the onion and celery are tender.

Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors have blended.

Stir in the spinach. Simmer, covered for 2-3 minutes, or until the spinach is wilted. Ladle into 6 bowls. Sprinkle with the Parmesan, as desired.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Wednesday, October 8, 2008

Pumpkin Pecan Pancakes

I don't know about you, but I don't really like breakfast unless it's sweet. I know, it's not good for me. So when I stumbled across this recipe this morning, I jumped for joy. These pancakes are so good for you it's unbelievable. They're loaded with antioxidants, carotenes, unsaturated fats, and nutrients that can lower your risk of cancer, heart disease, cataracts, and stroke.
I must admit I haven't tried them yet, but they're on my menu plan for this week. Let me know if you give them a try and how it goes.

Pumpkin-Pecan Pancakes
Makes 20 (4- to 6-inch) pancakes

3/4 c. whole wheat flour
3/4 c. unbleached wheat flour
1/4 c. oat bran
1/2 c. chopped pecans
2 T. brown sugar
2 t. baking powder
1 t. baking soda
Heaping 1/2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/4 t. salt
2 eggs
1 1/2 c. buttermilk
1 c. pumpkin puree
1 T. melted butter or margarine

1. In a large bowl, combine flours, oat bran, pecans, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt; mix well.

2. In a separate bowl, whisk together eggs, buttermilk, pumpkin puree, and butter or margarine until smooth; add to flour mixture and stir until blended.

3. Heat a nonstick griddle or skillet, then pour a small amount of batter ( about 1/4 c.) per pancake into skillet. (Once skillet is hot, reduce heat to medium-low.) Cook until small bubbles on the surface appear and flip each pancake when bottom is lightly browned.

Serve with warm honey, applesauce, or fresh fruit.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, October 2, 2008

Ole, Vegetable Paella

It's cooling down outside and so it's time for warming up inside. This recipe for Paella is not quite like an original recipe from Spain, because it's minus the meat and saffron, but tasty just the same.
It's also a good use of some of the plum tomatoes and bell peppers you may have grown this year.
Fast and easy to make, it's heart healthy besides. What more could you want?

Vegetable Paella

1/2 c. chopped onion
1 clove garlic, minced
Nonstick olive oil cooking spray
1 can ( 14 1/2 oz) fat free, reduced-sodium, chicken or vegetable broth
1 c. uncooked rice
1 c. plum tomatoes, chopped
1/4 c. water
1/2 t. diced oregano
1/2 t. chili powder
1/8 t. turmeric
1/8 t. salt
Black pepper
1 red bell pepper, cut into short strips
1 jar (6 oz) marinated artichoke hearts, drained and quartered
1/2 c. frozen peas
1/8 t. hot pepper sauce

1. Place onion and garlic in 2-quart microwavable casserole. Spray lightly with cooking spray. Microwave at HIGH 30 seconds

2. Add broth, rice, tomatoes, water, oregano, chili powder, turmeric, salt, and black pepper. Cover with vented plastic wrap. Microwave at HIGH 5 minutes. Stir in bell pepper, artichokes, peas, and hot sauce. Microwave at MEDIUM (50%) 15 to 17 minutes or until broth is absorbed and rice is tender.

Makes 4 ( 1 1/2 cup servings)

Note: If plum tomatoes are unavailable, substitute 1 can (14 1/2 oz.) undrained diced tomatoes. Omit water.

Diabetic Cooking - Jan./Feb. 2004

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories