I serve this with Chicken Tortilla Casserole and Refried Beans.
First Take:
2 cups organic white basmati rice
1 Tablespoon coconut or olive oil
2 Tablespoons finely minced onion
1 Tablespoon finely minced garlic
3 1/4 cups water
1/4 cup tomato paste
Heat oil in medium saucepan and then add rice. Saute rice until it looks milky.
Take off the heat and toss in the onion and garlic and stir it all around for a couple of minutes. The heat of the rice and oil will cook the onion and garlic.
Mix the water and tomato paste until well blended, then add to the rice mix.
Bring to a boil, reduce heat and simmer for about 30 minutes or until the rice is tender.
Take Two:
2 cups organic white basmati rice
2 1/2 cups water
1 cup salsa (I use Baja Cafe Pico de Gallo or my own fermented salsa)
1 teaspoon sea salt
Bring all ingredients to a boil, reduce heat and simmer until the rice is tender, about 30 minutes.
Sunday, August 11, 2013
Saturday, August 10, 2013
Chicken Tortilla Casserole
This is a major family favorite, and one I make for special dinners.
What you need:
1 chicken, baked and boned (or you can use 4 baked chicken breasts instead)
1 - 15 oz. can tomatoes and chilis (I use Trader Joe's brand.)
1 - 7 oz. can chopped green chilis
1 1/2 - 2 cups chicken broth
1/4 cup sour cream
4 cups grated cheddar cheese
1 15 oz. can olives, sliced
12 sprouted corn tortillas (I use Food For Life)
Mix the chicken and the can of tomatoes and chilis together.
Make the enchilada sauce by blending the chopped green chilis, chicken broth and sour cream together in a Magic Bullet or blender. Set aside.
In a greased 9x13 type pan, layer 1/3 of the enchilada sauce, 6 tortillas, half the chicken mixture, half the cheese and half the olives.
Repeat the layers and then pour the rest of the sauce over the top.
Bake at 350* for 45 minutes and then let sit for 15 minutes before serving.
I serve this with Mexican Red Rice and Refried Beans.
What you need:
1 chicken, baked and boned (or you can use 4 baked chicken breasts instead)
1 - 15 oz. can tomatoes and chilis (I use Trader Joe's brand.)
1 - 7 oz. can chopped green chilis
1 1/2 - 2 cups chicken broth
1/4 cup sour cream
4 cups grated cheddar cheese
1 15 oz. can olives, sliced
12 sprouted corn tortillas (I use Food For Life)
Mix the chicken and the can of tomatoes and chilis together.
Make the enchilada sauce by blending the chopped green chilis, chicken broth and sour cream together in a Magic Bullet or blender. Set aside.
In a greased 9x13 type pan, layer 1/3 of the enchilada sauce, 6 tortillas, half the chicken mixture, half the cheese and half the olives.
Repeat the layers and then pour the rest of the sauce over the top.
Bake at 350* for 45 minutes and then let sit for 15 minutes before serving.
I serve this with Mexican Red Rice and Refried Beans.
Clay Pot Chicken
This is a weekly staple in my kitchen. There is so much that can be done with a chicken.....meat alone, casseroles, hearty broth for soups from the carcass. One of God's best ideas, and one of the healthiest options, if you are able to get free range birds.
I use chickens that are between 5 and 6 pounds.
I soak my Romertopf clay pot for 10 minutes, both the lid and the base.
I rinse my chicken well and then plop it in the clay pot.
I sprinkle it with salt and pepper and then add 2-3 cups of water in the bottom.
I cover it and then put it in a cold oven, set the heat to 400* or 425*, depending on my time, and bake it for 2 1/4 - 2 1/2 hours.
It's the easiest ever, and the chicken is so moist and juicy.
After eating the chicken or boning it for later use, I make chicken broth and either store it in the fridge for soup or just drinking hot, or I freeze it for using later on.
I use chickens that are between 5 and 6 pounds.
I soak my Romertopf clay pot for 10 minutes, both the lid and the base.
I rinse my chicken well and then plop it in the clay pot.
I sprinkle it with salt and pepper and then add 2-3 cups of water in the bottom.
I cover it and then put it in a cold oven, set the heat to 400* or 425*, depending on my time, and bake it for 2 1/4 - 2 1/2 hours.
It's the easiest ever, and the chicken is so moist and juicy.
After eating the chicken or boning it for later use, I make chicken broth and either store it in the fridge for soup or just drinking hot, or I freeze it for using later on.
Friday, August 9, 2013
DIY Sausage Seasoning
Trying to find a seasoning for my own sausage was a challenge. This is what I finally came up with. It can be used with pork, chicken or turkey.
Ingredients:
2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt
Mix all together and store in a 4 ounce shaker bottle.
I use 1T per pound of meat.
Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.
Ingredients:
2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt
Mix all together and store in a 4 ounce shaker bottle.
I use 1T per pound of meat.
Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.
Win's Zippy French Bread
This one goes by WinZippy bread in our family and circle of friends. My mom's name was Winifred, and when she gave this recipe to her best friend, Martha, it had the above title on the card. Without the benefit of seeing the title written out, her family thought of it as WinZippy, as opposed to Win's Zippy, and the new name was born. Martha made recipe cards for this and brought them to distribute at Mom's memorial service. A fun reminder of how much my mom loved people and feeding them in her home.
1 long loaf sourdough French bread, cut in half, long ways
1/2 lb. extra sharp cheddar cheese, grated
1/4 cup minced parsley
1 clove garlic, minced (I use more)
1/2 lb. butter, softened
Juice of 1/2 lemon
Salt and Pepper to taste
Mix all ingredients, except bread, until well blended.
Spread on bread loaf halves and let stand an hour or two.
Heat under broiler until bubbly and just turning brown.
Hint: Watch it! It can burn quickly! I know this from experience!
1 long loaf sourdough French bread, cut in half, long ways
1/2 lb. extra sharp cheddar cheese, grated
1/4 cup minced parsley
1 clove garlic, minced (I use more)
1/2 lb. butter, softened
Juice of 1/2 lemon
Salt and Pepper to taste
Mix all ingredients, except bread, until well blended.
Spread on bread loaf halves and let stand an hour or two.
Heat under broiler until bubbly and just turning brown.
Hint: Watch it! It can burn quickly! I know this from experience!
Quinoa Salad
This is an easy one, and a great dish to take to a salad potluck.
What you need.....
2 cups organic quinoa, soaked 7 hours or overnight in 4 cups water and 1 Tablespoon whey, lemon juice or raw apple cider vinegar.
Don't drain the quinoa. Just cook it by bringing it all to a boil and then simmering for 20-30 minutes, or until the water is absorbed. I let it sit for a bit after cooking and then fluff it with a fork.
The rest of the ingredients.....
2 large carrots, in small dice
2 large cucumbers, in small dice
1 15 oz. can of olives, sliced
2-3 Tablespoons of chopped chives, or 2 green onions, thinly sliced
Handful of basil leaves, chopped
Anything else you like in this type of salad:
peppers
jucama
tomato
radish
etc.
Mix all veggies with the cooled quinoa and then dress with this dressing:
Dressing:
1/4 cup raw apple cider vinegar
3/4 cup extra virgin olive oil
3 basil leaves, chopped
salt and pepper
I use my Magic Bullet to blend these ingredients.
That's it. Enjoy!
What you need.....
2 cups organic quinoa, soaked 7 hours or overnight in 4 cups water and 1 Tablespoon whey, lemon juice or raw apple cider vinegar.
Don't drain the quinoa. Just cook it by bringing it all to a boil and then simmering for 20-30 minutes, or until the water is absorbed. I let it sit for a bit after cooking and then fluff it with a fork.
The rest of the ingredients.....
2 large carrots, in small dice
2 large cucumbers, in small dice
1 15 oz. can of olives, sliced
2-3 Tablespoons of chopped chives, or 2 green onions, thinly sliced
Handful of basil leaves, chopped
Anything else you like in this type of salad:
peppers
jucama
tomato
radish
etc.
Mix all veggies with the cooled quinoa and then dress with this dressing:
Dressing:
1/4 cup raw apple cider vinegar
3/4 cup extra virgin olive oil
3 basil leaves, chopped
salt and pepper
I use my Magic Bullet to blend these ingredients.
That's it. Enjoy!
Thursday, August 8, 2013
DIY Chai Tea Mix
Pretty easy for a great take on Chai!
What you need:
1 cinnamon stick
1 piece fresh ginger
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
10 organic green or black tea bags
4 1/2 cups water
1/2 cup honey
1 Tablespoon vanilla
Bring the water to a boil, add all the spices and the tea bags. Remove from heat, cover and let steep for 15 minutes. Strain.
Add the honey and vanilla and mix well.
When cool, pour into a jar and store in the fridge. When you want some chai, use one part tea to one part milk or half and half, either hot or over ice. If you want it stronger, use 2 parts tea to one part milk.
The concentrate will keep for about 2 weeks in the fridge.
What you need:
1 cinnamon stick
1 piece fresh ginger
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
10 organic green or black tea bags
4 1/2 cups water
1/2 cup honey
1 Tablespoon vanilla
Bring the water to a boil, add all the spices and the tea bags. Remove from heat, cover and let steep for 15 minutes. Strain.
Add the honey and vanilla and mix well.
When cool, pour into a jar and store in the fridge. When you want some chai, use one part tea to one part milk or half and half, either hot or over ice. If you want it stronger, use 2 parts tea to one part milk.
The concentrate will keep for about 2 weeks in the fridge.
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