Dirty Rice
Serves 6

3 cups cooked brown rice
1 Tbsp olive oil
10oz cooked chicken andouille or other spicy chicken sausage, cut into 1/2" chunks
1.5 cups chopped yellow onion
1.25 cups chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 cloves garlic, minced
2 tsp chopped fresh thyme leaves
1/4 tsp cayenne pepper
1/4 tsp salt

Heat oil in large non-stick skillet over medium-high heat. Add sausage and cook until it begins to brown, about 5 minutes. Add onion, celery, bell peppers and garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the thyme, cayenne and salt. Stir the sausage mixture into the rice & serve.

Chili Macaroni
Serves 4

1# lean ground turkey
1/2 cup chopped onions
1 14.5oz can diced tomatoes w/chilies
1.25 cups tomato juice
2 tsp chili powder
1/2 tsp garlic salt
1 cup dried elbow macaroni
1 cup frozen green beans, thawed
OPTIONAL: 1 cup shredded cheddar cheese

1. In a very large skillet, cook the ground turkey and onion over medium heat until meat is brown. Stir in un-drained diced tomatoes, tomato juice, chili powder and garlic salt. Bring to boiling. Stir in pasta and green beans. Return to boiling, reduce heat. Cover and simmer for 15 minutes or until pasta and beans are tender.

Simple Dal
Serves 4

2 Tbsp minced fresh ginger
1 Tbsp minced fresh garlic
1 cup chopped onion
1 cup chopped bell pepper
1 cup dried lentils
1/4 tsp ground cardamom
1 Tbsp mustard seeds
2 whole cloves
1 tsp cracked black pepper

Add a small amount of olive oil to a saucepan and heat over medium-high heat. Add ginger, garlic, onion and bell peppers and cook until onion is soft. Add remaining ingredients. Add enough water to cover everything by about 1 inch. Adjust the heat so the mixture bubbles gently, cover partially and cook for 30 minutes. If lentils are not tender enough, add water and cook longer.

Spinach, Tomato & Orzo Soup
Serves 6

1 large onion, chopped
2 cloves garlic, minced
1 10oz pkg baby spinach
1 15oz can diced tomatoes (any flavor)
1# uncooked orzo pasta
8 cups chicken or vegetable stock
8 cups water

In a large soup pot over medium-high heat, heat a drizzle of olive oil. Add onions and garlic. Sautee until onions are soft. Add tomatoes, spinach, stock and water. Bring to a boil and reduce heat to medium. Add orzo and cook for 12-15 minutes or until tender.

Mediterranean Couscous Cabbage Rolls
Serves 4

8 large Savoy or green cabbage leaves
1/4 tsp salt
1 cup couscous
2 Tbsp olive oil
4 cloves garlic, minced
4 cups chopped plum tomatoes (or 1-29oz can diced tomatoes)
2 tsp red wine vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/3 cup crumbled feta cheese
2 Tbsp chopped fresh mint

Bring large stock pot of water to a boil. Add cabbage leaves 2-4 at a time, reduce heat to medium-high, cover and simmer for 8 minutes. Remove to a clean towel to drain and cool. Repeat with all the leaves.  Bring 1.5 cups water to a boil and add the couscous, covering and removing from the heat. Let stand at least 15 minutes.  Heat the oil in a large skillet over medium heat. Add garlic and cook, stirring often, about 30 seconds. Add the tomatoes, vinegar, sugar, salt and cinnamon. Cover, reduce heat to medium and cook, for about 20 minutes.  Stir the feta, mint and couscous together in a large bowl. Mound about 1/2 cup of the couscous at the stem of each cabbage leaf. Roll into a bundle, tucking in the sides. Roll remaining leaves and place in sauce. Cover and simmer for 30 minutes, or until rolls are very tender. Serve rolls topped with sauce.

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