Category: Grains

Do-ahead · Gluten Free · Grains · Poultry

Mexican chicken bake

Belinda

This is very easy and very popular!

Serves 4

3/4 cup short grain rice
1&1/2 cups canned red kidney beans, drained and thoroughly rinsed
3&1/2 tbsp chopped cilantro leaves
1 tbsp vegetable oil
1&1/4lbs skinless, boneless chicken thighs, cut through into halves
12 oz bottle spicy taco sauce (I use a brand called “La Victoria Red Taco Sauce, medium. Available in all supermarkets)
2 cups grated sharp cheddar cheese
1/2 cup sour cream

Preheat the oven to 350F.
Lightly grease a deep round 8&1/2 inch ceramic casserole dish.
Bring a large saucepan of water to a boil add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.

In the prepared pan combine the beans and 1&1/2 tbsp of the cilantro, then add the rice and toss together. Lightly press the mixture so that the beans are mixed into the rice and the mixture is flat.

Heat the oil in a a large frying pan over medium-high heat. Saute the chicken thighs for 3 minutes, then turn over. Add the taco sauce and cook another 3 minutes.

To assemble, spread half the cheese over the rice. Arrange the thighs and sauce on top in a star shape, sprinkle with the 1&1/2 tbsp cilantro, then sprinkle with the remaining cheese. Cover with aluminum foil.

Bake for 35 to 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 5 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro and a dollop of sour cream.

 

Do-ahead · Gluten Free · Grains · Nuts · Vegetable-related

Italian rice and beans

Belinda

This is the beginning of a series I am starting called “CleanCuisine”. The emphasis being on “clean” tasting food that has zero cholesterol, very low fat and is probably the healthiest for you (and tastiest). As you eat it, you can feel it doing you good!
The special ingredient for this is the grated lemon rind over the dish, as it creates a tangy zing in the mouth and really brings it all together. Don’t skimp on the lemon rind

Makes 2 – 3 servings

1 cup brown rice
3 tbsp olive oil
3 heaped tbsp fresh Italian herbs, roughly chopped. (basil, oregano, marjoram, rosemary…)
A heaped half cup of oil-packed sun dried tomatoes, sliced into strips
1/4 cup pine nuts
1 can Cannellini beans or other white beans, rinsed and drained. (I cooked my own beans and have them available in the fridge)
3/4 tsp Kosher salt
1/4 tsp ground pepper
3 tsp balsamic vinegar (you may need more at the end)
2 large handfuls fresh baby spinach
zest of 2 lemons

Start by cooking the rice according to the instructions on the packet. Just use water, not  broth
When the rice is finished, keep the lid on and set aside.
Heat the olive oil in a saute pan over medium heat.
Add the herbs, tomatoes and pine nuts. When the pine nuts start to turn a golden brown, add the beans. Toss gently, trying your best to keep the beans whole.
Add the salt, pepper and balsamic vinegar and stir gently. Turn down the heat to low.
Place the spinach in one layer on top of the bean mixture. Place the hot, steaming rice over the spinach and cover for about 30 seconds until the spinach starts to wilt. Mix it all together gently and taste for seasoning. At this point you may need more salt and pepper or even balsamic.
Grate the lemon zest on top of the dish and serve. (I use a Microplane grater as it makes the lemon zest all fluffy and it goes further)

Do-ahead · Grains · Vegetable-related

Roasted vegetable couscous with a lemon hummus sauce with roast chicken with basil and lemon

Belinda

Serves 2 but can easily be double, trebled…..
Try any combination of Mediterranean vegetable that you fancy.

1 red pepper, seeded and cut into 3/4″ squares
1 yellow pepper, seeded and cut into 3/4″ squares
1 large or 2 small zucchini, cut into 3/4″ rounds, then half moons
1 small eggplant, cut into 3/4″ pieces
1 large red onion, cut into 3/4″ pieces
1/2 butternut squash, cut into 1/2″ pieces
4 tbsp extra virgin olive oil
handful fresh basil leaves
1 cup carton good quality hummus
4 tbsp plain Greek yoghurt
juice of a large lemon
4oz couscous

Roast the vegetables- Heat the oven to 400 degreesF. Heat a large roasting pan in the oven. Place the red and yellow peppers, zucchini, eggplant, butternut squash and red onion in a large bowl and drizzle half the olive oil over, tossing to coat evenly, season well (You may need some more oil) then tip the contents into the roasting pan.
Roast for about 40 minutes or until the vegetables are completely tender and lightly caramelized, tossing from time to time to ensure the vegetables cook evenly.
About 5 minutes before the vegetables are done, quickly chop up the fresh basil and scatter over the vegetables, tossing to combine, then return to the oven to finish cooking.

Flavor the hummus- Put the hummus into a bowl and whisk in the yoghurt and half of the lemon juice, then season to taste. Cover and set aside

Make the couscous- Place the couscous in a large bowl and drizzle over the remaining olive oil with the rest of the lemon juice, stirring gently to combine.
Pour over 4 fl oz boiling chicken broth, vegetable broth or water then stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. Season to taste after fluffing and separating the couscous, then place in a pan to reheat gently, stirring continuously with a fork.
Serve with the roasted vegetables piled on top, or mixed through if you prefer and the hummus sauce on the side or dolloped on top.

This is divine served with roast chicken with basil and lemon – pouring all the juices of the chicken dish in with the couscous.

This is very fragrant with the basil and lemon flavors permeating the chicken and juices.

Serves 2 but can be doubled and trebled…

Preheat the oven to 400 degrees F

6 organic chicken pieces, bone in and skin on
extra virgin olive oil
4 large cloves garlic
1 large lemon
large handful of fresh basil leaves
good large glass of white wine, drinkable, so you can have a glass while you cook

Season the chicken pieces and put them into a roasting tin.
Pour over enough olive oil to moisten them and make a shallow pool in the tin.

Squash the garlic in it’s skin and tuck it in amongst the chicken. Squeeze the lemon over the chicken and drop the empty shells in too.

Roast for 30 minutes in a preheated oven to 400 degrees F then tear up the basil leaves and toss them around in the chicken. Return the chicken to the oven for about 10 more minutes.

Use the couscous to soak up the juices and big chunks of good Ciabatta bread on the side.
This is one heck of a meal!!!

 

Do-ahead · Gluten Free · Grains · Meat · Nuts

Persian Rice

Belinda

I just love rice dishes, especially with these spices!

Serves 4

1 cup jasmine rice
4 tbsp butter
3-4 tbsp pine nuts
3-4 tbsp currants
3/4 lb leg or shoulder of lamb cut into small cubes
1-1/2 cups lamb stock, using 2 lamb stock cubes
1 medium-sized onion, chopped
1/2 tsp cinnamon
1/2 tsp ground cloves
salt to taste

Season the small lamb cubes with salt and pepper then in a solid pan saute the lamb in a little oil and 2 tbsp of the butter on a medium heat till color turns and it starts to brown a little.
Add the other 2 tbsp butter and the chopped onion. Saute until the onions get soft.
Add the rice and other ingredients and fry for 2 -3 mins.
Finally, add the stock, bring to the boil then turn down the heat, cover and cook for 20 mins or until the rice absorbs all the stock.
Rest for 20 minutes, before serving

Do-ahead · Gluten Free · Grains · Vegetable-related

Pesto Rice Salad

Belinda

Another gem from Delia Smith..

Just as homemade pesto does wonders for pasta so it does for rice too. This salad can be served warm as a first course and it’s really good as an accompaniment to fish or chicken main-course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.

Serves 4 -6

Italian arborio rice measured to the 8fl oz of a glass measuring jug.
1 quantity of pesto sauce, preferably homemade. (See recipe below)
16 fl oz boiling vegetable or chicken stock
5 scallions (spring onions) finely chopped
juice of 1 lemon
2 tbsp extra virgin olive oil
A good handful of fresh basil leaves
3 oz Parmesan Reggiano cheese shavings (made with the potato peeler)
salt and freshly ground pepper

First of all measure the rice into the glass jug then add about one quarter of the pesto sauce to it and stir it around to coat all the grains.
Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into a jug (pitcher) then pour this over the rice.
Now turn on the heat and stir with a wooden spoon adding 1 tsp salt.
Then, when it begins to boil, put a lid on, turn the heat down to low and let the rice cook for exactly 20 minutes.
As soon as it’s ready, tip all the rice into a serving bowl. then simply pour in the lemon juice, olive oil and the remaining pesto sauce.
Combine all the ingredients together stirring and tossing.
At this stage, taste and season with salt and pepper.
Finally, scatter some torn basil leaves, finely chopped scallions and then some of the Parmesan shavings over the surface f the salad as a garnish.
If you want to serve the salad cold, then add the basil, onion and parmesan just before serving.


PESTO SAUCE

2 oz fresh basil leaves
1 large clove garlic, crushed
1 tbsp pine nuts, lightly toasted
6 tbsp extra virgin olive oil
1 oz Pecorina Romano cheese, grated
salt and pepper

In a blender, put the basil,pine nuts, garlic and olive oil with some salt and blend until you have a puree.
Then transfer the mixture to a bowl and stir in the grated Pecorino cheese.

Gluten Free · Grains · Meat

Exotic Lamb Pilaf with pomegranate seeds, cranberries and figs

Belinda

This is a spectacular dish using ground lamb and incorporating the rich flavors of cranberries, pomegranates and figs.

Ingredients

2 tbsp olive oil, plus extra for drizzling
1 lb ground lamb
1 onion, roughly chopped
2 cloves garlic, crushed
1 red chile, deseeded and finely sliced
1 tsp ground allspice
2 oz dried cranberries
2 oz dried figs, chopped if large
300 grams basmati rice
900 grams hot lamb stock. (For those in the US, Amazon.com sells Knorr lamb stock cubes and I use them a lot. They are wonderful!)

To serve

2 tbsp chopped flat leaf parsley or mint or a mixture of both
40 grams shelled pistachio nuts, roughly chopped
60 grams Greek feta cheese, crumbled
1/2 pomegranate, seeds only
greek yoghurt, to serve

Directions

Heat the oil in a deep frying pan over medium high heat and sear the lamb for 5 minutes or so until lightly browned.
Add the onion, reduce the heat and fry until soft and golden.
Stir in the chile, allspice and garlic and cook for another 3 minutes then stir in the cranberries and figs.
Add the rice and stir briefly to mix the rice with the other ingredients.
Put in the lamb stock and season to taste.
Bring to the boil, stir once then immediately reduce the heat to a gentle simmer.
Now cover the pan tightly and cook for 20 minutes until the liquid has been absorbed and the rice is tender.
Don’t stir the rice during this time.

To serve

Gently fold the herbs through the pilaf with the pistachios and most of the feta.
Pile the pilaf onto 4 warm plates and sprinkle over the pomegranate seeds and remaining feta.
Drizzle over a little olive oil and serve with Greek yoghurt on the side

 

 

Dessert · Do-ahead · Grains

Coconut tapioca pudding with smoked sesame seeds

Belinda

This is great for vegans and tastes so exotic and comforting.

Serves 4

2 cups almond milk, divided
1/3 cup tapioca pearls
1 cup coconut milk
1/4 cup agave syrup
1 tsp good vanilla extract
1 tsp cornstarch mixed with 1 tbsp water
1/4 tsp salt
Smoked sesame seeds for garnish

In a large bowl soak the tapioca overnight (or at least for 5 hours) in 1 cup of the almond milk.
When you’re ready to cook it, add the other cup of almond milk and warm the tapioca /almond milk mixture over medium heat.
Wait until the pudding is boiling then add the coconut milk, vanilla extract and agave syrup.
Cook for another 10 to 12 minutes, stirring continuously.
Finally, add the cornstarch/water mixture and the salt cooking and stirring for 5 minutes.
Cool in a glass or Tupperware bowl for at least 1 hour before serving, or, eat a little warm, it’s lovely.
When serving, sprinkle a few smoked sesame seeds on top.

Gluten Free · Grains · Meat

Sweet Italian sausage with white beans and chard over pumpkin polenta

Belinda1 Comment

This is divine!!!   Serves 2 but can easily be doubled.

1/2 cup thinly sliced yellow onion
1 large bunch of Swiss chard, kale or spinach or any other leafy green vegetable of your choice
2 cloves of garlic, minced
8 oz sweet Italian sausage pushed out of their skins, or the sausage meat
1 cup drained, rinsed canellini beans
1 cup canned pumpkin puree, or even better, homemade roasted and mashed butternut squash
1 1/2 cups water or chicken broth
1/2 cup yellow cornmeal
a good pinch of freshly grated nutmeg
2 oz grated Pecorino Romano cheese
salt and pepper to taste

Heat a large saute pan over medium-low heat. Spray with nonstick cooking spray. Add the onions and cook, stirring occasionally, for about 10 minutes until softened.
Meanwhile, prepare the Swiss chard. Cut off the thick stems and slice the leaves into 1″ ribbons. Rinse in a colander and set aside.
Add the garlic and crumbled sausage meat to the onions. Season the mixture with salt and pepper. Cook till the sausage meat has turned from pink to light brown, add the white beans. Cook for another minute until the garlic is fragrant. Add the Swiss chard(or spinach etc) with the water still clinging to it. Stir to combine then cover the pan and raise the heat to medium high. Let the greens wilt down while you prepare the polenta. Stir occasionally.
Whisk together the water/chicken broth and pumpkin puree in a medium saucepan. Season generously with salt and add the nutmeg. Place the cornmeal in a small bowl and pour a little of the pumpkin mixture over it, stir well (this will make it easier to incorporate the cornmeal into the heated pumpkin mixture, without clumping)
Bring the remaining mixture in the saucepan to a boil. Whisk in the wet cornmeal until smooth, then reduce heat to medium high and cook, stirring often with a wooden spoon, for about 10 minutes.
When the polenta has thickened (if you draw the spoon across the bottom of the pan the line should remain visible for a short time) stir in the grated cheese and turn off the heat. Adjust with salt and pepper to taste.
Taste the sausage and bean mixture and season with salt and pepper if desired.
Divide the hot polenta between two plates and top with the sausage, white beans and chard.

Asian flavors · Do-ahead · Gluten Free · Grains

Curried rice with lentils

Belinda

A great Mark Bittman recipe.  Serves 4 – 6

2 tbsp vegetable oil
1 large onion, chopped
1 tbsp curry powder
3/4 cup red lentils
1 cup long grain white rice
3 cups chicken stock
salt, pepper to taste
1- 2 tbsp melted butter
Chopped parsley or cilantro for garnish

Put the oil in a large, heavy pan with a tight lid and heat for one minute.
Add the onion and saute for 3- 5 minutes, until starting to brown on the edges.
Add curry powder and saute 1 minute, then add stock and bring to the boil. Add the lentils and rice, bring back to a boil, then lower heat to a steady simmer and cover.
Cook for 20 minutes or until rice is done and lentils are tender. (Bittman says if the liquid is not all absorbed, boil off the excess, but I didn’t have to)
Season with salt and pepper then stir in the melted butter just before serving. Garnish with the chopped parsley or cilantro or you can stir it through at the last minute