Arroz Verde (Peruvian Cilantro Rice)

INGREDIENTS

• 2 poblano peppers, stems, seeds, and membranes removed, coarsely chopped (sometimes sold under the name pasilla peppers)
• 1 serrano pepper, stems, seeds, and membranes removed, coarsely chopped
• 2 scallions, coarsely chopped
• 1 cup coarsely chopped Italian parsley leaves (about 1/2 bunch)
• 1/2 cup coarsely chopped cilantro
• 1 teaspoon kosher salt
• 1/4 cup water
• 2 tablespoons vegetable or canola oil
• 2 tablespoons Earth Balance (butter substitute)
• 1 1/2 cups long-grain brown rice (not converted or instant)
• 3 cups vegetable broth
• 1 medium lime, halved

INSTRUCTIONS

• Place peppers, scallions, parsley, cilantro, and salt in a blender. Add water and process until smooth.
• Heat oil and butter over medium-high heat in a 4-quart saucepan with a tight fitting lid. When the butter starts to foam, add rice, stirring well to coat each grain. Cook, stirring occasionally, until rice is fragrant and slightly golden, about 3 minutes.
• Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in vegetable broth.
• Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.
• Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Stir well.

I'm not sure where I came across this recipe. Originally it had chicken broth, butter, and white rice...Since I didn't have any of those items in my kitchen when I made it I had to make a few substitutions. If you make it with white rice, only use 2 cups of broth, not 3.

Gluten Free, Dairy Free, Vegan, Vegetarian, Egg Free

Vegetarian/Vegan Cassoulet (french stew)

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I however used the Vegetarian version of this (it's SO much cheaper!)

I made this last night. It was easy and it tasted good. I would definitely make it again. - my alterations are in bold.

Vegetarian/Vegan Cassoulet

Vegetarian Cassoulet by Gourmet Magazine, March 2008

Ingredients:

3 medium leeks (white and pale green parts only)

4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces

3 celery ribs, cut into 1-inch-wide (25 mm) pieces

4 garlic cloves, chopped

1/4 cup (60 ml) olive oil

4 thyme sprigs

2 parsley sprigs

1 Turkish or 1/2 California bay leaf

1/8 teaspoon (2/3 ml) (1 gm) ground cloves

3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained

1 qt (4 cups/960 ml) water (next time I would use vegetable broth)

Optional: (I would definitely leave this out and eat the soup with French bread)

4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette

1/3 cup (80 ml) olive oil

1 tablespoon (15 ml) (12 gm) chopped garlic

1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (I submerged the cut pieces in the salad spinner bowl because there were clumps of dirt in the leeks) and pat dry.

2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

3. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.

4. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs (or serve with French Bread).

Optional:

5. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.

6. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.

7. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

8. Cool crumbs in pan, then return to bowl and stir in parsley.

Amish White (or wheat) Bread

This is an adaptation of a recipe from allrecipes.com. I don't like kneading dough, so I use my Bosch and have included the instructions for using a mixer (Kitchen-aid works too). You can find the original recipe here.

Ingredients:

2 cups warm water (110 degrees F/45 degrees C)

1/4 cup white sugar (or honey)

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour (or whole wheat flour)

1/2 tablespoon butter (optional)

Directions:

1. In a large bowl, dissolve the sugar (or honey) in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. If using honey, the yeast will not foam up as much as it does with sugar.

2. Mix salt and oil into the yeast. Add 4 cups of flour to the mixer (using a dough hook) and mix for 2 minutes on speed 2. Then continue adding remaining 2 cups of flour, 1/2 cup at a time until mixture forms a ball on the hook and cleans the side of bowl (about 2 more minutes.) Then, beat continue beating on speed 2 for another 2 minutes.

3. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

4. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes.

6. For an extra delicious top, spread butter over the crust while it is still hot.

7. Once the bread is cooled, I highly recommend using an electric knife to slice the bread. I just invested in one ($10 at Ross) and it has made all the difference! No more mangled bread slices.

Yield: 2 loaves (24 slices)

Dough immediately after being place in pans (above). Dough after 30 minutes of rising (below).

I wish I had a picture of the baked bread, but I'm always too anxious to eat it and slice away before I can take a picture. Last night I made the Honey Whole Wheat version of this recipe and it was amazing!

Amish White bread:

Calories: 142 per slice

Fat: 2.6 g

Sodium 186.52mg

Total Carbohydrate 24.29 g

Dietary Fiber 0.21g

Sugars 2g

Protein: 4.29g

Amish Honey-Wheat Bread:

Amount per Serving

Calories 134

Total Fat 3.1g

Sodium 187.4mg

Total Carbohydrate 26.95g

Dietary Fiber 3.21g

Sugars 5.33g

Protein 4.29g

Peach-Plum Jam (Frozen)

Ingredients:
2 cups chopped fresh peaches (2 large peaches)

2 cups chopped fresh plums (about 9 plums)

Ball® freezer jam fruit pectin

1 1/2 cups sugar

1/2 tsp cinnamon

Directions:

Peel and chop fruit. I like my jam more liquefied than chunky, so I pulsed the chopped fruit in my magic bullet. Combine lemon juice and fruit in a large bowl. Let sit for 10 minutes. Then add Pectin, sugar, and cinnamon to the fruit. Stir for 3 minutes. Place jam in jars and allow to set for 30 minutes. Refrigerate or Freeze. Refrigerated jam can be stored for 3 weeks. Frozen jam can be stored for 1 year.

Jackie's Sugar Cookies

1/2 c. shortening
1 cup sugar
1 egg
1 tsp. vanilla
1/3 c. milk
1/2 tsp baking soda
1/4 tsp salt
2 1/2 c flour
1 1/2 tsp crm of tartar

cream together shortening, sugar, and eggs. Add vanilla. Add dry ingredients alternately with milk. Bake at 400 5-7 min

Tequila Lime Chicken Enchiladas (Crockpot)

1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño chilies (optional)
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin

2 cups grated cheese

1 pkg flour tortillas

2 15oz cans enchilada sauce

Mix first 8 ingredients in bowl. Add chicken; turn to coat. Place chicken and sauce in crockpot set to high. Cook 4 hours. (you can also cook on low for 8 hours or place chicken in 9x13 pan and cook @ 375 for 45 min.) Shred chicken. Pour enough enchilada sauce in 9x13 pan to coat the bottom. Pour enchilada sause in shallow dish or plate and coat tortillas in enchilada sauce. Put chicken and cheese in tortilla. roll tortilla and place in pan. Once the pan is full, pour remaining enchilada sauce over enchiladas. Bake at 350 for 35 min.

Healthy Banana Oatmeal cookies (sugar-free)

3 ripe bananas
2 cups rolled oats
1/4 cup pecans (optional)
1 tsp vanilla
1/3 cup oil (substitute applesauce)
1/4 tsp cinnamon
1/4 tsp nutmeg

Mash bananas in bowl. Add remaining ingredients and mix well. Let mixture sit for 15 minutes. Place spoonfuls on greased cookie sheet. Bake at 350 for 20 minutes.

(I cookie using applesauce is 52 calories)

Banana Bread (Whole Wheat and Sugar Free)

This recipe was adapted from a Zucchini Bread recipe found in Breaking the Food Seduction by Dr. Neal Barnard. M.D.

Ingredients:
2 cups whole wheat flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cups smashed banana (or pumpkin or shredded zucchini)
1/2 cup unsweetened applesauce
1/4 cup apple juice concentrate, thawed (undiluted)
1/4 cup pure maple syrup
1 Tbsp canola oil (or vegetable)
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)

Preheat oven to 350F. Mist an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray and set aside. Place flour, baking powder, baking soda, cinnamon, and cloves in a large mixing bowl, and stir together using a dry wire whisk. Place remaining ingredients, except walnuts, in a separate bowl, stir together until well combined. Pour wet ingredients into dry ingredients. Mix just until dry ingredients are evenly moistened. Stir walnuts**, and mix until they are evenly distributed. Spoon batter into prepared loaf pan. Bake on center rack for 50 to 55 minutes until cake tester comes out clean and let cool completely before slicing or storing. Wrap cooled bread tightly. It will keep at room temperature up to 3 days, refrigerate up to 7 days, freeze up to 30 days.

*for a lighter textured bread, use 1 cup whole wheat, 1 cup all-purpose flour
**I don't like nuts in my bread, so I leave them out.

Chicken Roll-Ups

Rollups/Pillows/Puffs/Bundles:

2 cups cubed chicken (boiled)
1 8 oz package light cream cheese
4 mushrooms (finely chopped)
1 tsp poultry seasoning
1 pkg Pillsbury crescent rolls
1/2 stick butter (melted)
1 cup chicken flavor stovetop stuffing (finely crushed)

Gravy:

1 can cream of chicken soup
1/4 tsp poultry seasoning
1/4 cup sour cream
1/2 cup water

Mix chicken, cream cheese, mushrooms and poultry seasoning in bowl. Split mixture into 8ths. Stretch dough and place 1/8 mixture into crescent roll. Seal all edges of the roll. Coat roll in butter and then bread crumbs. Bake at 350 for 13-15 minutes.

Combine ingredients for gravy and heat to simmering (medium).

Freezer directions: Freeze the chicken pillows immediately after you have rolled them in bread crumbs. Then bake at 350 for 15-18 minutes. They don't puff up as well after they've been frozen, but they still taste great.

Salmon Fried Rice

Ingredients:
1 trader Joe's salmon patty (thawed)
1/2 tbsp butter
1/4 cup white wine
1 tsp lemon juice
1/4 tsp pepper
1/2 cup cold cooked brown basmati rice
1/3 cup frozen peas
1/4 cup shredded carrots
1-2 green onions
Spray Butter
Spray Bragg's Amino Acid (or soy sauce)

Place butter, wine, and salmon in frying pan. Once the salmon starts to cook, cut salmon in pan into bite-sized pieces. Add green onions, pepper, and lemon juice. Cook until all liquid is gone and salmon starts to brown slightly. While salmon is cooking, microwave peas, carrots, rice, spray butter, and bragg's for 3 minutes. Stir microwave mixture into the frying pan. Cook an additional 3 minutes.

I use the term fried rice loosely here, because I know you are technically supposed to have eggs in fried rice, but since I don't like eggs, I left them out. If you want to use eggs, scramble the eggs first and then set them aside. Add the eggs with the microwave mixture. I didn't have carrots or green onions when I made this recipe and it was still delicious.

A few tips about this meal - Frozen brown rice is my favorite, but Trader Joe's is always out of it. So I started making my own. I freeze the rice in individual portions. It really helps when I'm exhausted at the end of the day and don't want to cook.

Without eggs this meal has about 440 calories.

Kidney Beans and Rice

I got this recipe from Laura Padro (the next door neighbor I used to babysit for) when I was 11. It's one of my favorite meals. It works really well for vegetarians as a full meal. Whenever I eat it I'm filled up, but you can also use it as a side dish with Chicken or Beef.

Cooked Brown Rice
1 large can kidney beans (drained)
1 tbsp olive oil
1 15 oz can tomato sauce
1 large pepper finely chopped (green, red, yellow, or orange)
1/2 onion finely chopped
1 garlic clove minced
1 tbsp fresh cilantro finely chopped
1/2 tsp cumin
Salt and Pepper to taste (1/4 tsp of each to start with - that's for you Mackenzi)


Prepare Brown Rice. Saute onions, peppers, and garlic in oil until onions start looking transparent. Add tomato sauce, cilantro, cumin, salt, and pepper. Bring to slight boil. Add kidney beans. Heat thoroughly (about 5 min on medium). Serve over brown rice.

Tips:

Brown Rice - I love Trader Joe's Frozen Brown Rice, but they are usually out of it when I go pick it up, so I make my own. I double the rice I usually make in the rice cooker and then measure out 1/2 cup servings of rice in baggies and freeze them.

Peppers - Yellow and orange peppers are sweeter than red and green ones. I prefer them in this recipe. When I feel like it needs more spice, I add tapatio hot sauce

Frozen - This one works really well for frozen dinners/lunches. I measure out 1 cup of the kidney beans and put it in a Ziploc container and keep the frozen rice on hand for a quick lunch/dinner.