Barbecue Spaghetti Squash Pizza

 

Barbecue Spaghetti Squash Pizza

 

1 Basic Pizza Crust, baked

1 small spaghetti squash (2 pounds)

Olive oil

Salt

Pepper

1 cup barbecue sauce

¾ cup smoked gouda, shredded

¾ cup extra sharp cheddar, shredded

½ red onion, thinly sliced

 

Preheat the oven to 400℉.

Slice spaghetti squash in half lengthwise and scoop out seeds and ribbing.  Brush with olive oil and sprinkle with salt and pepper.  Place upside down on a baking sheet and poke the skin with a fork in several places.

Roast for 30-40 minutes or until tender.  Remove from the oven and allow to cool slightly.  Turn the squash over and use a fork to scrap and fluff the squash into strands.

Increase oven temperature to 450℉.

Spread barbecue sauce over the crust, using more or less according to taste.  Sprinkle cheese over sauce and arrange spaghetti squash on top of cheese.  Sprinkle more cheese and top with red onions.

Bake until the crust is golden and cheese is bubbly (10-12 minutes)  Allow to cool slightly and cut into serving sized pieces.

8 serving, 400 calories per serving

 

Hack:  You can use your favorite cheese in this recipe or whatever cheese you have on hand.

Hack:  Store leftover pizza in the fridge for up to 5 days or freeze for up to 4 weeks.  To freeze, place pizza in a tightly sealed freezer bag or container, separating each slice with parchment paper.

 

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Home Chef Review: The Good, The Bad and The Balance

It seems like everytime time I turn around, I see an ad for a meal delivery service and I’ve been curious as to whether they were any good.  As you know, I’m not a fan of premade anything so I had decided to forgo trying them.  Until…

I received an email from Home Chef stating that my stepmother had referred me to the program and, if I signed up, my first box would be free.  Now “free” is definitely one of my favorite things so I decided to give it a go.

Here is my review of the Home Chef Meal Box that I received for free:  the good, the bad and the balance.

Order Up! Online Sign-up Form

I cruised over to the website to sign up.  There was an initial glitch (more about that later) but it was quickly solved by customer service and I was able to sign up with minimal fuss.

There are 7 different categories to choose from: Culinary Collection, Meal Kit, 15 Minute Meal Kit, Grill-Ready, Oven-Ready, Entrée Salad and Protein Pack.  You can also designate desired cook time.  Menu choices can be further narrowed by opting for carb conscience, calorie conscience and vegetarian, as well as what sorts of proteins you prefer or food sensitivities you have.  Some kits can be modified in regard to which type of protein will be included.

The choices change weekly, although some of the more popular dishes will reappear from time to time.  The week I looked at had 19 extremely varied options.  The description is very good, noting the items that make up the meal.  Possible allergens and nutrition profile are also included.

The price is noted when you first look at selections (before clicking on the description) so it’s easy to stay within your budget. Both of my choices ran just under $9 per serving, which seems to be the minimum price, while some selections run close to $13.  My box of 2 meals twice weekly (4 meals total) would have cost $49.53 at full price, including shipping.

It’s All About The Food

Now for the important section because it’s all about the food, right?  The two meals I chose were shrimp paella and apple cherry spinach salad.  Each entree provided two servings.

The shrimp paella was an “oven ready” selection, which boasts no prep work.  I had assumed that this meant it would come pre-assembled in the pan a’la frozen dinners (but not frozen).  This was not the case. All the ingredients were packaged separately so I would have to assemble them myself.

This was not a difficult task and the meal came together quickly.  I simply dumped all the ingredients (except shrimp) into the included tin pan, mixed ‘em up, laid the shrimp on top and baked it for 18 minutes.

The shrimp paella was tasty with the fresh peas, fresh peppers, crispy red peppers, pine nuts and shrimp giving the dish an interesting mix of textures.  The flavor was mild but varied and the shrimp was very fresh.  The packaging indicated that I would have 3 days to cook it although I cooked it the day after receiving it so I have no idea how the freshness might have held up had I waited.

At 468 calories, 44 grams of carbs, 23 grams of protein and 21 grams of fat, it’s well within the guidelines of what would be considered a healthy meal.  It contains 1717mg of sodium, which runs around 75% of your daily intake but higher sodium is a given for prepacked ready-to-eats.  This amount is definitely something you could work around by modifying your intake for the rest of the day.

My second choice was apple cherry spinach salad with goat cheese and sherry shallot vinaigrette.  This was a no cook selection, although I chose to add on the chicken breast option, which did have to be cooked.

The produce that came with the meal was fresh and unblemished.  The chicken breasts were well trimmed with no visible fat.  In addition to cooking the chicken, there was a small amount of prep work to be done, namely cutting the apple and the scallion.  It came together in less than 10 minutes.

There was a generous amount of walnuts, dried cherries and vinaigrette, which gave the salad a fabulous flavor.  The only shortfall, in my opinion, was the amount of spinach that was included.  I used both portions of spinach for my first salad and some romaine I had on hand for the second one.  Again, I enjoyed the mix of textures from the apples, walnuts and dried cherries.

The nutrition profile broke down to 460 calories, 33 grams of carbs, 6 grams of protein and 200mg of sodium, all of which play well into a healthy diet.  The 34 grams of fat seemed a bit high but it would be easy to cut back on the vinaigrette, as it was a very generous 3 oz portion.  There was no notation as to how much the chicken breast changed that profile.

The things I love

The freshness of the ingredients is pretty amazing.  I only have this one box to go on but everything I received was high quality and exactly what I would have chosen if I had picked it out myself.

It’s easy.  The ingredients come premeasured and, in some cases, preprepped.  All the ingredients you need are in the box so there are no surprises or last minute trips to the store.  In the case of the oven ready selections (such as my shrimp paella), they even include the cooking pan.

The food is high quality and delicious.   The portions are generous and could possibly be stretched into 3 adult portions, depending on appetites.

They indicate possible allergens that might be present on the ingredient list for each recipe so there’s no need to go searching for that information.

The price per serving is indicated right up from so it’s easy to stick to a budget.  My box would have cost $12.38 (including shipping) per serving which would be equivalent to eating at a moderately priced restaurant.  If I were to stretch the box out to 6 servings, each meal would cost only $8.25.  I think this is a great value. And guess what makes it even better?  I’ve partnered with Home Chef to give you $60 off your order!

The customer service is excellent.  When I first went in to accept the offer, a box popped up informing me that I already had an account and could not receive the discount.  While this was technically true, I had never ordered after my initial sign-up.  I sent an email to Home Chef to explain this.  They replied promptly to tell me that they had deleted my original account and I would be able to proceed with the offer.

The things I love less

According to their website, Home Chef claims that their ever changing weekly menus leads them to use different vendors to obtain the ingredients they need to fulfill those menus.  Although they say their ingredients are “occasionally organic” and that they source responsibly “whenever they can”, they are unable to guarantee either.

Despite the fact that they include allergens on their “ingredients list”, the actual lists themselves only include the major players in the recipe but no macro ingredients.  “Rice Pilaf” and “tomato seasoning” were listed on the ingredients list of my shrimp paella but there’s no way to ascertain what these two items actually contained in regard to spices or artificial flavorings/preservatives.  And you know how much that rankles me.

And then there’s the “leftovers”.  I’m a bit horrified by the amount of trash that was generated by 4 meals, as you can see in these pictures.

According to the Home Chef website, the cardboard shipping container is recyclable, which, of course is always a good thing.

The insulated liner is made from recycled cotton and denim, which I assume is biodegradable, although this isn’t mentioned specifically in their literature, nor do they address the possible contamination due to the dies used in denim.

The ice packs contain water and polyacrylate (which is harmless) and can be reused or split open to dump contents down the drain.

This leaves lots of plastic, wraps, bags and containers, which can be more problematic.  I don’t want to delve into world events in this article, but I think it’s safe to assume that we’re all aware that plastics are not as easily recycled as they used to be (and to be honest, some never were).

I don’t have any solutions, I’m just saying it makes me uncomfortable to add this entire tall kitchen bag full of trash to the top of the heap at my local transfer station.  This is four meals worth.

The Final Conclusion

What’s the bottom line?  Where do we draw the line between convenience and what are (or may be) negative consequences?  What’s the final conclusion?

The truth is that we make these compromises every day.  Every time we start up our car, everything we mail order, every single item we choose that isn’t locally sourced from small businesses.  Even those locally sourced products, in most circumstances, come at some cost.

In the case of these meals, they may be a blessing to those who don’t have easy access to a store, have limited cooking facilities or cooking abilities.  They may be a lifeline for someone who wants to eat a healthier diet but doesn’t have the time, knowledge or capacity to make that happen on their own.

I, personally, found them to be tasty, convenient and (for the most part) healthy.  I would not rule out ordering again.

What about you?  Have you ever tried a meal service or do you use one now?  Tell me all about it in the comments below!

All my best,

Cynthia

cynthia@cynthiaeats.com

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Homemade Chinese Dumplings

Homemade Chinese Dumplings
(Courtesy Yuhong Sun)

 

½ head green cabbage

½ head napa cabbage

8 green onions

1 oz ginger (4” knob, ¼ cup)

1 lb ground pork

2 eggs

1 tbsp sesame oil

1 tbsp red wine

2 tbsp soy sauce

2 tbsp olive oil

2 pkgs dumpling wrappers (100 wrappers)

Dipping Sauce (per serving)*

2 tbsp soy sauce

1 tbsp Chinese vinegar

1 tsp crushed ginger

1 tsp chili sauce

1½ tsp sugar

1½ tsp sesame oil

Finely chop the cabbages and place in a large bowl. Sprinkle with salt and set aside. The salt will draw liquid out of the cabbage. Only a small amount of salt is needed.

Finely chop green onion and ginger. Set aside.

Place ground pork, eggs and ginger into a bowl and mix for 2 minutes.

Using your hands or cheesecloth, squeeze water out of cabbage and place into a clean bowl. Add green onions, pork mixture, sesame oil, red wine, soy sauce and olive oil. Mix together well.

Take one dumpling wrapper and place one tbsp filling in the center. Wet the edges of the wrapper with water and seal completely. The amount of filling and shape you fold it in is less important than ensuring that the edges are completely sealed so filling doesn’t leak out. Continue until all the filling is gone.**

Put a large pot of water on the stove and heat to boiling. While the water is heating, assemble the dipping sauce.

When water comes to a full boil, add about 20 dumplings. Bring water back to a full boil and add enough cold water to bring the pot down to a gentle boil. Cover pot and cook dumplings until they float to the top of the water, about 3-4 minutes. Continue adding cold water as necessary throughout cooking to keep water at a gentle boil.

Remove dumplings from water with a slotted spoon and serve with dipping sauce.

If preferred, dumplings can be cooked in an air fryer for 6 minutes instead of boiling them.

*Because of the thin consistency of the dipping sauce, it’s often made in small bowls for each individual person or to share between two or three people.

**Dumplings are often serving at gatherings and traditionally assembled jointly by the group or family that are going to eat them. Try experimenting with different shapes and have fun putting them together with your guests!

10 servings, 270 calories per serving

Hack: Cooked or uncooked dumplings can be frozen for up to 3 months. Lay in a single layer on a cookie sheet, making sure the edges are not touching, and place in the freezer. Once they are frozen, package in freezer bags or containers for storage. Add 2 extra minutes to cooking time. As with fresh, frozen boiled dumplings are ready when they float to the top of the water.

Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Leftover cabbage can be used to make this andouille and fried cabbage recipe

Hack: Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

 

 

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Roasted Red Cabbage with Shrimp

Roasted Red Cabbage with Shrimp

8 oz red cabbage, roughly chopped (3 cups)

1 cup onion, sliced

½“ ginger root, finely diced

2 tsp olive oil

Salt and black pepper to taste

8 oz 50-70 count raw shrimp, deveined and shelled

2 clove garlic, minced (1 tsp)

1 tbsp honey

2 tbsp soy sauce

3 tbsp sweet chili sauce

½ tsp sesame oil

1 cup cooked rice, hot

Preheat to 450°F. LIne a 9’ x 13” baking pan with parchment paper.

Place the cabbage, chopped ginger, and onion in the baking pan. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender.

In the meantime, combine the garlic, honey, soy sauce, sweet chili sauce and sesame oil to make a sauce. Dry shrimp with paper towels and place in a bowl.  Toss with 2 tablespoons sauce. Set aside to marinate, stirring occasionally, at least 10 minutes.  Reserve remaining sauce.

When cabbage is done roasting, remove the pan from the oven, leaving the oven on.  Push cabbage to one side of the pan and lay shrimp on the other side of the pan in a single layer.  Discard any leftover marinade.

Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.

Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce.

2 servings, 410 calories per serving

Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  Alternately, it can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.

Hack:  Shrimp can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.  If you find that you have leftover cabbage, use it to make this tasty coleslaw!

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Place any leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.

 

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Sweet And Hot Chili Sauce

 

Sweet And Hot Chili Sauce

⅓ cup rice vinegar

⅓ cup water

½ cup sugar

1 tbsp white wine

1-2 tsp red pepper flakes*, according to taste

1½ cloves garlic (1½ tsp)

1 tsp finely minced ginger root

1 tsp soy sauce

2 tsp cornstarch dissolved in 1 tablespoon water

Place all ingredients except cornstarch into a small saucepan and bring to boil, stirring constantly. When sugar has melted, add cornstarch mixture and allow to cook, stirring constantly, until mixture begins to thicken, about one minute.

Remove from heat, allow to cool and transfer to an airtight container. Store in refrigerator for up to one week.

*Red pepper flakes can be purchased in the spice section of the grocery store, labeled as “red pepper flakes” or “crushed red pepper”. You can make your own with dried chili peppers using a mini chopper or sharp knife.

Yield: One cup. Serving size 2 tbsp, 38 calories per serving

Hack:  Use this sauce to make roasted red cabbage with shrimp!

Hack: Chili sauce can be frozen for up to 3 months. Thaw in the refrigerator and heat gently to restore consistency.

Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

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Bruschetta Chicken Pasta

 

Bruschetta Chicken Pasta

1 cup bowtie pasta (farfalle)

1 tbsp olive oil

4 oz boneless skinless chicken breast

¾ tsp italian seasoning

⅓ cup bruschetta

2 tbsp Parmesan cheese

1 tsp balsamic reduction

 

Bring one quart of water to boil.  Add ½ tsp salt and bowtie pasta.  Boil until al dente (13-15 minutes).  Drain.

Heat olive oil in a heavy pan.  While the oil is heating, cut chicken into 1” cubes and toss with italian seasoning.  Add chicken to pan and saute until no pink remains, 6-8 minutes.

Add pasta and bruschetta, toss and saute until warmed through.  Remove to plate. Sprinkle with parmesan and balsamic reduction.  Serve immediately.

1 serving, 563 calories

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Andouille Sausage With Fried Cabbage

 

Andouille Sausage With Fried Cabbage

6 slices bacon

4 cooked cajun style andouille sausage (Chef Bruce Aidells recommended)

1 red bell pepper

1 green bell pepper

1 onion

3  cloves garlic, minced (1 tbsp)

1 tsp cajun seasoning

1 tsp black pepper

1 small head green cabbage (1 lb)

 

Using kitchen shears or a sharp knife, cut bacon into small pieces.  Slice sausage into ½” rounds.  Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently.  Remove from pan, leaving drippings, and set aside.

Slice peppers and onion.  Add to pan and cook until peppers are tender and onions are translucent, 10-12 minutes.  Stir in garlic, cajun seasoning and black pepper.

Coarsely chop cabbage into 1” squares.  Add to the pan with peppers and onions.  Cover and cook for 5 minutes.

Add sausage and bacon.  Cover and cook until cabbage is tender.

4 servings, 310 calories per serving

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6 Foods That Were The Spawn Of Satan…Until They Weren’t

When was the last time you heard that a particular food was bad for you?  Maybe it was today.  Maybe it was yesterday.  Maybe you can’t open your computer or turn on your TV without hearing about the latest culinary evil that’s out to ruin your health.

Now ask yourself when was the last time you were told that a favorite nosh was certain death only to find out they were wrong?  How many times can you remember that happening?

For your entertainment, I’d like to share with you a few foods that were considered the spawn of satan…until they weren’t…

The Skinny On Fats

It seems that nothing has gotten a worse rap than fat and cholesterol.  Way back in the 1970s, the consensus bagan to take hold that eating fat caused fat to build up in the body and eating foods with cholesterol caused cholesterol to build up in the arteries.  This was followed by a push to eat more sugar as a way to promote weight loss and energy.

This theory was eventually (and thankfully) disproved before the following 3 foods were forced to take a permanent dirt nap.

Eggs: Canadian researchers did a study of 1,231 patients to measure the linear increase in arterial plaque for people over 40.  The study focused on which was worse: smoking (measured in pack-years) or consuming egg yolk (measured in yolk-years).  It was concluded that eating one egg yolk per day was as risky as smoking 5 cigarettes

It turns out that it’s saturated fat not the cholesterol in eggs that raises “bad” cholesterol (I’m looking at you, breakfast sausage). Eggs are a healthy source of high quality protein, healthy fats as well as necessary vitamins and minerals.

Butter: The  popularity of butter took a plummet back in the 1980’s due to claims that cholesterol and saturated fat lead to coronary heart disease.  Turns out the manmade trans fats found in margarine were worse.

While manufacturers have moved away from using trans fats in margarines, butter has come surging back as the underdog of the dinner table.  The argument now rages as to whether we should be using synthetically produced margarine or butter, a natural food that (unquestionably) tastes better.  The scientific community now agrees that both can be part of a healthy diet if used sparingly.

Welcome home butter.  I’ve missed you.

Nuts were once considered to be unhealthy due to their high fat content.  It’s now accepted that nuts are a nutrient dense food that actually lowers the risk of disease by decreasing cholesterol, insulin resistance and blood vessel dysfunction.

Stop The Ride, I Want To Get Off

They were good…they were bad…they were good again…occasionally all at the same time!

Cranberries were first cultivated for commercial sale in 1816 in New England.  Because of their growing season, which extends into November, these tart little berries became a favored Thanksgiving treat and enjoyed brisk sales until November, 1959  when it was discovered that some cranberry samples tested positive for an herbicide that was thought to cause cancer.

Despite the fact that cranberries were quickly cleared of any health hazards, sales struggled for next several years.  This was devastating for an industry that made the vast bulk of its profit over the winter holiday season.  The answer to their prayers came in the early 1960s when Ocean Sprays new CEO came up with a plan:  Mix cranberry juice with sugar water and sell it year ‘round as “Cranberry Juice Cocktail”.  It was an instant hit and now both the juice and the cranberry itself are back in the good graces of John Q. Public.  And, while we’re on the subject, check out my recipe for Fresh Whole Cranberry Sauce!

Bananas have a rollercoaster history worthy of a soap opera.  They may have been cultivated as early as 1000 B.C. and became a popular treat shipped to different parts of the world beginning in the 7th century.  By the 1700s, boats were reluctant to ship bananas due to superstitions that they caused the boats to sink and jinxed fish hauls.

Somewhere towards the end of World War One, United Fruit (who imported bananas) began to tote the delightful yellow fruit as a cure for childhood celiac disease  while, at virtually the same time, others referred to them as “a cause of indigestion and a treacherous dietary component”.  Researchers immediately came to the banana’s defense, calling them “a wholesome, palatable and nutritious article of food”.

This debate continues today with claims that bananas rot your teeth, lower your blood pressure and cause migraines.  They aggravate constipation…unless they don’t.  And don’t even get me started on how the fiber helps you lose weight unless the sugar makes you gain.

Is your head spinning yet?

Remember That One Time You Had To Give Up Coffee?

For years, doctors warned that drinking coffee led to a plethora of health risks:  It could increase the risk of heart disease, stunt growth, cause stomach ulcers and heartburn, among other things.  The problem?  They didn’t factor in other risks like smoking, alcohol consumption, height, weight, diet, gender, ethnicity and blood pressure.  A new study, done in 2019, did not endorse drinking coffee but it did debunk the previous studies.

Other recent studies show that coffee lowers the risk of developing diabetes and liver damage while boosting our concentration and memory.  It may even ward off the mental decline caused by dementia.

The bad news?  Caffeine is still addictive and withdrawal symptoms may cause headaches.  It can interrupt sleep patterns and momentarily raise blood pressure.  Considering my two-cups-a-day-habit, I say it’s worth the trade-off!

Maybe The Problem With Food Is Food Itself

Nutraceuticals and fortified foods walk a thin line between food and medicine.  Ever since we got it into our heads that certain foods are “good” for us, society has been on a mission to consume more of these foods, whether it be by eating copious amounts of a single food or taking it in pill form.

This article from 1896 gleefully predicts a future where it’s not necessary to eat food at all, instead a person would simply take a pill to fulfill their daily nutritional needs.

The author admits these pills won’t taste as good as real food but seems excited at the prospect of being able to give up dinner parties and the accompanying “symposia” that goes with it.  No, you’re right…conversation is overrated.  And let’s not forget that “the pleasures of the table have ages on end been absorbing too much of the time and inclination of man and woman.” 

Thankfully, this dire prediction hasn’t come to pass yet…and let’s hope it never does!  For more of my thoughts on nutraceuticals, check out this article.

Just One Word: Ugh

What are we supposed to eat now?  Who are we supposed to believe?  What’s the deal?!?

How about this word:  Context.

Many studies are undertaken to prove or disprove a particular theory and are often laser focused to the point of silliness.  At least one of those coffee studies include people who drink up to 25 cups of coffee daily.  And one discussion of how bananas rot our teeth included a baby whose parents allowed him to suck on bananas in lieu of a pacifier.  Most of us don’t do either of those things so, really, do those studies even apply to us?

Here’s another word:  Variety.

The most reasonable and healthy thing to do is eat a variety of different foods.  How many cranberries do you really need?  And eating an entire jar of almonds will only ensure you don’t have any room to consume the other nutrients that are necessary for our bodies to function.  While healthy, one cannot live on almonds alone.

Here’s my idea:  Look at all those studies with a critical eye and decide if they really apply to you.  Then go ahead and eat a variety of healthy foods to ensure that you have the right fuel mix to keep your engine running.

What’s your take on the subject?  Let me know in the comments below!

All my best,

Cynthia
cynthia@cynthiaeats.com

 

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Easy Bruschetta

 

Easy Bruschetta

1 pint cherry tomatoes

⅓ cup fresh basil

4 clove garlic, minced (4 tsp)

1 tbsp balsamic reduction

½ tsp salt

½ tsp pepper

Cut cherry tomatoes into bite sized pieces (halves or quarters depending on size). Chop basil.

Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.

Serve immediately or refrigerate for up to 3 days.

6 servings, 10 calories per serving

Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.

 

 

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Baked Rice Pilaf

 

Baked Rice Pilaf

1 tbls sesame oil

1 tbls butter

½ cup onion, minced

½ cup carrot, grated

1 cup rice

½ cup pine nuts (optional)

2 tsp minced garlic

¼ tsp cumin

¼ tsp coriander

½ tsp paprika

¼ tsp cayenne pepper

¼ tsp black pepper

¼ tsp dried parsley

¼ tsp thyme

½ tsp salt

1 bay leaf

1 ½ cups chicken stock

Preheat the oven to 350℉.

Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.

Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.

Place rice mixture, chicken broth and bay leaf in 2 quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.

Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.

4 servings, 234 calories per serving

Hack: Place serving size portioned leftovers into freezer bags. Roll to squeeze air out of the freezer bag, freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.

Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.

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