Homemade Hamburger Helper

     The first time I made this dish, J.T. loved it.  He said it tasted like homemade hamburger helper, so that is what I decided to name my new recipe.  This meal was created for budgetary reasons, but has become one of my quickest weeknight meals that we both look forward to seeing on the weekly menu plan.  Since this recipe is made up of just a hand full of items, it is important to invest in good quality ingredients.  While I realize not many people have time to make their own marinara sauce, it is the most important ingredient in this recipe.  My crock pot version (coming to the blog soon!) is quite simple to make, but a good quality store bought sauce will do in a pinch.  To make this meal even speedier, cook your rice in advance, so all you have to do is brown the beef and heat the sauce.  

Ingredients

• 2 cups long grain brown rice
• 1 pound ground beef
• 2 teaspoons Celtic sea salt
• ½ teaspoon crushed red pepper flakes or coarse ground black pepper
• 3 ½ cups (28 ounces) marinara sauce

Directions

1.     Cook the brown rice using your steamer, rice cooker, or stove top.  

2.     In a large saucepan over medium heat, brown the ground beef.  Drain the beef to remove any grease and return the beef to the pan.  Add the sea salt, pepper, and marinara sauce.  Bring to a boil, reduce the heat, and simmer for 5 minutes.  

3.     Stir in the cooked rice and heat through.  

Make ahead:  Prepare the recipe as instructed above, cooking the rice until just al dente.  Transfer to an ovenproof or microwave safe dish.  The dish may be reheated in a 350 degree oven for 35 to 40 minutes, uncovered.  Alternatively, it can be reheated in a microwave safe dish, covered with plastic wrap, for 20 minutes.  

Chicken & Rice Soup

 It may seem as though I have disappeared from the blog world, but I am still here.  I, along with many other people, have come down with a horrible, nasty sickness that manages to linger around for days.  I started feeling bad last Wednesday night and have progressively gotten worse.  My sweet mother took me to the doctor Friday afternoon, once I finally decided that I needed some help.  J.T. was still at school and I knew he wouldn’t be able to leave for another hour, so my mother flew over immediately and drove me to a local walk-in doc in a box.  As I waited in the hot and stuffy waiting room I only seemed to feel worse.  Mama filled out all my paper work and helped me to the back when the doctor was ready to see me.  There was a brief moment where I thought I might die on the paper lined table, but I made it out alive.  The doctor ran tests for both the flu and strep throat.  Both of these tests came back negative.  I have actually had both of these illnesses before and I would personally diagnose myself with strep throat.  I am being treated as though I have strep with a wonderful 10 day round of antibiotics.  I still feel awful, but I managed to move off of the couch today for a little while.  My sweet husband made this soup for my lunch yesterday.  It was so yummy and exactly what this sick girl needed.  I made the recipe up based on what I knew we already had in the kitchen and J.T. did a great job preparing it.  I am so thankful for a family that takes such good care of me when I am sick.  Even Otis (our dog) has been my constant bedside buddy J I made it to the grocery store very early on Friday morning.  I hope to get my grocery post up tomorrow!

Ingredients

·         1 large chicken breast, bone-in and skin on

·         Extra-virgin olive oil

·         Kosher salt and coarse ground black pepper

·         1 cup brown rice

·         10 ¼ cups water, divided

·         ½ large onion, chopped

·         1 cup chopped carrots

·         1 cup chopped celery

·         ½ teaspoon dried thyme

Directions

1.      Preheat the oven to 375 degrees and line a small baking sheet with aluminum foil.  Rub the chicken with olive oil, salt, and pepper.  Place on the prepared baking sheet and roast for 30 to 45 minutes, or until the juices run clear.  Set aside to cool.

2.      Meanwhile, bring 2 ¼ cups water to a boil in a small sauce pan.  Add the brown rice and return to a boil.  Cover, reduce the heat to low, and simmer for 40 minutes. 

3.      Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven.  Add the chopped onions, carrots, celery, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon of thyme.  Sauté the vegetables until tender, about 15 minutes. 

4.      Once the chicken is cool enough to handle, chop into bite-sized chunks, discarding both the skin and the bones.  Add the chopped chicken, cooked rice, and remaining 8 cups of water to the sautéed vegetables.  Season with 1 ½ teaspoons kosher salt and ¼ teaspoon black pepper.  Simmer uncovered for an hour.  Serves 4.  

Hoppin’ John

     There is something special about living in the south.  I love the southern states and plan to spend the rest of my life living in at least one of them.  The hot weather, politeness of strangers, and simple food (think pintos, greens, & cornbread) are some of my favorite characteristics of the south.  Hoppin' John is a dish that is commonly served among southerners, particularly on New Year's Day.  The black-eyed peas represent coins that symbolize wealth in the upcoming New Year. 

     I was inspired to make this dish after ordering it with my meal at Cypress Inn Restaurant.  While Cypress Inn is one of our favorite places to eat (at least in Tuscaloosa), the Hoppin' John I was served wasn't hoppin' (ha!) with flavor.  The white rice was bland and the bacon tasted rubbery.  After studying many different recipes, I settled on adapting the Hoppin' John recipe from the Joy of Cooking (side note - my sweet husband gave me this cookbook for our 1 year dating anniversary). To make the dish healthier, I substituted brown rice for white rice and olive oil for pork fat.  Hoppin' John would be wonderful with kielbasa or smoked ham.  If you have any on hand, toss it in!  

 

Recipe adapted from Joy of Cooking

 

 

Ingredients

• 8 ounces (1 ¼ cups) dried black-eyed peas, soaked overnight, drained & rinsed
• 1 ½ cups chopped Vidalia onion
• 4 large garlic cloves, minced
• 5 sprigs fresh thyme
• 2 bay leaves
• ½ teaspoon crushed red pepper flakes
• 4 cups water, divided
• 2 cups vegetable stock
• 2 tablespoons extra-virgin olive oil
• 1 ¼ cups brown rice
• 2 ½ teaspoons kosher
• ½ black pepper

 
Directions

1. Place the black-eyed peas, onion, garlic, thyme, bay leaves, and red pepper flakes in a large Dutch oven. Cover with 3 cups of water and bring to a boil. Cover, reduce the heat to medium, and cook for 30 minutes.
2. Add the remaining cup of water, the vegetable stock, olive oil, and brown rice. Remove the thyme sprigs. Return to a boil, cover, and reduce the heat to low. Simmer for 45 minutes, stirring every 15 minutes. Before serving, remove the bay leaves and season with salt and pepper. Serves 4 to 5 as a main dish.

Savory Rice Gratin

Recipe adapted from Basic to Brilliant Y'all

  

Ingredients

• 2 tablespoons canola oil
  
• 1 Vidalia onion, finely chopped
  
• 2 tablespoons brown rice flour
  
• 2 cups almond milk
  
• ¼ teaspoon nutmeg
  
• Dash of cayenne pepper
  
• 2 cups cooked brown rice
  
• 1 ½ teaspoons kosher salt
  
• ½ teaspoon black pepper
  

Directions

1. Preheat the oven to 350 degrees and spray a medium gratin dish with oil.
   
2. Heat the oil in a large skillet over medium heat. Add the onions and cook until translucent, about 8 minutes. Add the flour and cook an additional 2 minutes. Pour in the milk and bring to a boil. Stir in the nutmeg, cayenne, brown rice, salt and pepper. Transfer to prepared gratin dish. Bake in preheated oven for 30 minutes. Serves 4 to 6.

Chicken Jambalaya

Recipe adapted from Joy of Cooking

Ingredients

• 2 pounds boneless, skinless chicken thighs and breasts, cut into 2-inch chucks
  
• Kosher salt and black pepper
  
• 2 tablespoons canola oil
  
• 12 ounces of rope smoked turkey sausage, sliced into rounds
  
• 1 large onion, chopped
  
• ½ cup celery, diced
  
• 1 garlic clove, minced
  
• 1 cup gluten-free brown rice couscous
  
• 2 tablespoons tomato paste
  
• ¼ to 1 teaspoon red pepper flakes
  
• 2 cups boiling water
  
• 1 (14 ½ ounce) can diced tomatoes, in their juices
  
• ¼ teaspoon dried thyme
  
• 1 bay leaf
  

Directions

1. In a large, deep-dish skillet, heat canola oil over medium heat. Season the chicken with salt and pepper. Brown the chicken, turning often, for about 10 minutes. Add the sausage and cook an additional 5 minutes. Drain the chicken and sausage on a plate, reserving 3 tablespoons of drippings in the skillet.
   
2. Add the onion, celery, and garlic to the skillet. Season with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Cook until tender, about 8 minutes.
   
3. Add the couscous, tomato paste, and red pepper flakes. Stir together and cook for 1 minute. Add the water, tomatoes, thyme, bay leaf, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Stir and bring to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes. Uncover and cook for an additional 5 minutes. Serves 6 to 8.
   

Note: You can substitute long-grain white rice in place of the gluten-free brown rice couscous.

Nonna Luna's Rice

recipe adapted from Giada De Laurentiis

Ingredients

• 4 tablespoons EVOO, divided
• 2 cups long-grain rice
• 3 1/2 cups chicken stock
• 2 teaspoons kosher salt
• 1 clove garlic, minced
• 2 pounds small shrimp, peeled and deveined
• 1/2 cup lemon juice (about 2 lemons)
• 1 tablespoon hot sauce
• 1 cup almond milk
• 2 heaping tablespoons of cornstarch plus 1/4 cup of cold water
• Freshly ground black pepper

Directions

1. Preheat oven to 350 degrees.
2. In a medium nonstick saucepan, heat 2 tablespoons of EVOO over medium heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken broth and salt. Bring the mixture to a boil. Cover skillet with tight fitting lid and place in oven.  Cook for 17 minutes.  Remove from oven and allow to sit covered fro 5 minutes. 
3. Meanwhile, in a small saucepan, heat almond milk over medium heat.  In a small cup whisk together cornstarch with cold water until smooth.  Whisk the cornstarch mixture into the heated almond milk.  Bring mixture to a boil until thickened.  Off the heat and let sit while preparing the shrimp. 
4. In a large skillet, heat the remaining EVOO over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the almond milk cream and heat through. Season with salt and pepper, to taste. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.  Serves 4.

 Ginger Fried Rice

recipe adapted from Smitten Kitchen

Ingredients

• 1/2 cup peanut oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• Salt
• 2 cups onions, chopped
• 4 cups day-old cooked rice; I used brown rice but any kind will work
• 4 large eggs
• 2 teaspoons sesame oil
• 4 teaspoons soy sauce (optional)

Directions

1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and onions. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. (I raised the heat to medium high and cooked without disturbing for  4 to 5 minutes, then flipped and repeated the process.  I prefer more of a crunch to my fried rice.) Season to taste with salt.
4. In a nonstick skillet fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve. Serves 4.

 Arroz Con Pollo

recipe adapted from Smitten Kitchen

Ingredients

Chicken

• 3 large garlic cloves
• 2 tablespoons distilled white vinegar
• 2 teaspoons dried oregano, crumbled
• 4 chicken breast halves with bone, halved crosswise
• 4 chicken thighs 

 Rice

• 2 tablespoons EVOO
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 3 large garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon and 1 1/2 teaspoons paprika
• 2 bay leaves
• 1 lb. tomatoes, seeded and chopped
• 3 cups reduced-sodium chicken broth
• 2 cups long-grain white rice (14 ounces)

Directions 

Marinate chicken:

1. Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
2. Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice:

1. Heat the olive oil over medium high heat. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
2. Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
3. Add chicken with marinade to vegetable mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
4. Stir in tomatoes, broth, and rice and bring to a boil, making sure rice is submerged. [Note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I'd suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]
5. Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
6. Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Do ahead: Chicken can be marinated up to 2 hours in advance.

Flour-Crusted Catfish with Green Rice Pilaf

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 5 tablespoons of EVOO
• 1 medium onion, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• salt and freshly ground black pepper
• 1 1/2 cups long-grain rice
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 pound fresh spinach leaves, trimmed and cleaned
• 20 fresh basil leaves
• 2 tablespoons of lemon juice
• 4 (6 to 8 oz.) catfish fillets
• 1 cup of brown rice flour

Directions

1. Preheat oven to 400 degrees.
2. Bring a medium sauce pot filled three quarter full with water to a boil.
3. Heat a second medium sauce pan or pot over moderate heat.  Add 1 tablespoon of EVOO, onion, thyme, salt and pepper.  Saute the onions for 2 minutes, then add the rice and lightly brown, 3 to 5 minutes.  Add the wine and allow it to evaporate entirely, 1 to 2 minutes.  Add the chicken stock and bring to a boil.  Cover the rice and reduce the heat.  Cook for 18 to 20 minutes, until tender.  
4. Salt the boiling water in the other pot and add the parsley, spinach, and basil.  Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink.  Use a slotted spoon or a spider to remove the greens to a colander.  Discard the water.  Rinse the greens under slow-running water to stop the cooking process.  Give the greens a gentle squeeze to get rid of the excess water.  Transfer the cooled, drained greens to a blender or food processor.  Add about 2 tablespoons of EVOO and lemon juice.  Puree until completely smooth.  Reserve the puree for finishing the cooked rice. 
5. Preheat a large oven-safe skillet over medium high heat.  Add the remaining 2 tablespoons of EVOO.  Season the catfish with salt and pepper and coat evenly and completely in the brown rice flour.  Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8 to 10 minutes or until the fish is firm to the touch and opaque.  
6. Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.  Pile the rice onto dinner plates and the catfish on top. Drizzle with extra lemon juice if desired.  Serves 4 to 5. 

 Easy Pea Risotto

recipe adapted from How Easy Is That?

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, preferably homemade, divided
• 3/4 cup almond milk
• 1/2 cup dry white wine
• 2 tablespoons EVOO
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup frozen peas

Directions

1. Preheat the oven to 350 degrees.  
2. Place the rice and 4 cups of the chicken stock in a Dutch oven.  Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.  Remove from the oven, add the remaining cup of chicken stock, the almond milk, wine, EVOO, salt, and pepper and stir vigorously for 2 to 3 minutes. until the rice is thick and creamy.  Add the peas and stir until heat through.  Serve hot.  Serve 4 to 6. 

 Tomato and Sausage Risotto

recipe adapted from Smitten Kitchen

 Ingredients

• 1 can (28 ounces) diced tomatoes in juice
• 2 tablespoons olive oil
• 3/4 pound sweet or hot Italian sausage, casings removed
• 1 small onion, finely chopped
• Coarse salt and ground pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)

Directions

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach and remaining tablespoon of olive oil; season with salt and pepper. Serve immediately (risotto will thicken as it cools).  Serves 4.

 Wild Rice with Cranberries

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 1/2 c. wild rice
• 3 c. GF chicken broth
• 1 c. chopped onions
• 2 c. sliced mushrooms
• 1/2 c. dried cranberries
• 1/2 c. chopped almonds
• 1 tbs. snipped fresh rosemary
• pinch freshly ground black pepper

Directions

1. In a sieve, rinse wild rice under cold running water; drain well.  In a large saucepan, combine rice, broth, and onions. Bring to a boil over high heat.  Reduce heat to medium-low and simmer, uncovered, for 35 minutes.  Stir in mushrooms, cranberries, almonds, rosemary and pepper.  Cover and simmer for 10 minutes, or until rice is soft but not mushy and liquid is absorbed.  Serve hot. Serves 6.  

Mini Meatloaves

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 3/4 c. cooked brown rice
• 1/4 c. almond milk
• 2 tbs. ground flaxseed
• 1/4 c. warm water
• 2 onions, finely chopped
• 1 c. diced mushrooms
• 2 tbs. grainy Dijon mustard
• 2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lbs. ground beef (80/20)

Directions

1. In a large bowl, combine rice and milk.  Let stand for 10 minutes.
2. In a small bowl, combine flaxseed and warm water; let stand for 5 minutes.  Add to rice.  Add onions, mushrooms, mustard, thyme, salt and pepper; mix well.  Using a fork, gently mix in beef. 
3. Spoon mixture evenly into 12 count prepared muffin tin or among 6 ramekins, packing lightly.  Place on baking sheet, as it may bubble over. 
4. Bake in preheated oven for 20 to 25 minutes (if using muffin tin) or 30 to 40 minutes (if using ramekins), or until meat thermometer inserted in a mini loaf registers 160 degrees and meat is no longer pink inside.  Let cooked mini meatloaves stand for 5 to 10 minutes.  Remove from tin, draining off excess liquid. Serves 6.

 Garlic Roasted Shrimp

 Ingredients

• 1 lb. raw white shrimp, peeled
• 1 tbs. EVOO
• 1 tbs. lemon juice
• 4 cloves garlic, minced
• salt and pepper

Directions

1. Toss shrimp in oil, lemon juice, and garlic.  Let marinate for 30 minutes.
2. Preheat oven to 400 degrees.  Spread shrimp on roasting sheet and sprinkle with salt and pepper.  Roast for 5 to 6 minutes.  Serves 2.

Stuffed Green Peppers

Ingredients

• 2 green bell peppers
• 1 1/2 c. cooked lentils
• 1 c. cooked basamati rice
• 2 cloves of garlic, minced
• 1 tbs. canola oil
• salt and pepper

Directions

1. Slice tops off green peppers and reserve.  Hollow out the inside of each pepper.  
2. In a separate bowl combine lentils, rice, garlic, oil, and season with salt and pepper.  Stuff mixture down inside peppers and place reserved tops on peppers.
3. Place peppers in baking dish and cook at 375 degrees for 45 minutes to 1 hour.  Serves 2.  

Note: You can use whatever leftover cooked vegetables you have on hand to stuff the peppers.  Additionally you may use different spices to mix in with the rice and lentils.  I made an Italian style pepper with oregano, basil, marjoram, and rosemary.  A Mexican style pepper could be made by mixing in cumin, paprika, chili powder, and cayenne pepper.