Moist and delicious, the perfect traditional side dish for enchiladas, tamales, tacos and more. Add leftover ground beef or chicken to make it a meal in a bowl.
The best part of Spanish rice is that beautiful color! You get it by sauteeing the rice in oil before adding the liquid. This is really the most important part! Don’t leave it out.
To give this rice even more moist and delicious flavor, use both the drained liquid from the tomatoes AND the chicken stock. You can, of course, use only chicken stock, but you’re going to get more color if you use the tomato liquid too.
The tomatoes I’ve used already have a lot of flavor already but you can also add any other of your favorite seasonings such as cumin, garlic, salt and pepper when you add the tomatoes and liquid to the rice.
I’ve served this as a side dish with my Green Chicken Enchiladas but it’s also delicious with some leftover ground beef or chicken for a meal in a bowl.
Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.
My mother tells me that I’ve loved mango since I was a baby and I would drink Jumex Mango Nectar in a sippy cup. I don’t remember, but I do love mangoes!
This recipe includes jicama which is a root vegetable and can be eaten raw or lightly sauteed or stir-fried. I’ve only used half of a medium sized jicama in this mango salad but you don’t need to waste the rest. Try cutting the rest in a french fry cut then saute in a little avocado oil. Add some chili seasoning to serve.
The addition of jicama gives this salad a nice crunch and who doesn’t like a little crunch in their salad?
This salad goes really well with chicken quesadillas, served on the side. There’s no reason why you can’t eat it as your meal, though. I’ll never tell!
Remove seeds and membranes from jalapeño then finely chop. I prefer a fine chop to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
Chop green onions.
Place all ingredients in a medium bowl. Set aside.
Honey Lime Vinaigrette
Zest and juice the lime. Place this and all remaining vinaigrette ingredients in a 1/2 pint jar, cover and shake vigoursly until combined. If you don't have a jar, you can use a small bowl with a whisk or any small jar or container with a lid.
Pour vinaigrette over fruit and vegetables. Toss to coat.
There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!
Here is the magnificent basil-making Aerogarden. Because I *love* basil so much, this will be going year-round if I can.
The Aerogarden is a water based system so there is no messy soil and it has its own grow light which means we can grow anywhere, anytime.
It only takes four weeks to go from placing the seeds to a bounty of basil.
We harvest the basil before it flowers. It can get bitter once it flowers. And, I feel the same way about spinach. I always use baby spinach leaves instead of regular spinach leaves which can also be very bitter.
There wasn’t enough basil to make a full 8 ounces of leaves so I supplemented with spinach leaves.
I cut all the leaves from the tough stems before processing. You don’t want the stem in your pesto. It’s not going to break down as quickly as the leaves and I wasn’t ready for all that roughage. There is such a thing as too much fiber! I draw the line at stems.
As you can see, the pesto is a nice bright green, unlike the darker color when you buy it in a jar. That’s the difference between fresh, raw pesto and the pesto that is cooked for preservation in the jar. Such a beautiful color and it adds such a pleasant touch to any dish when the color is so bright.
I literally ate several spoons of this by itself before reluctantly putting it in the jar and putting it in the refrigerator. I plan on using half of it with pasta and diced chicken. I’ll use the other half as the sauce on a pizza. Yum!
8ouncesBasil and Baby Spinach leaveswashed and pat dry
1/2cupOlive Oilextra virgin
Place the chopping blade in the food processor and process the pine nuts until finely chopped.
Add enough basil and spinach leaves to fill the processor bowl and process until finely chopped. Continue adding more leaves to bowl to process further, until all leaves are in the bowl and processed.
Remove the pusher from the sleeve at the top of the processor and while the blade is still processing, slowly pour in the olive oil.
Add Parmesan cheese and pepper and pulse lightly until well mixed.
You can use all basil (or all spinach) in this recipe, if you prefer. The spinach is added only to supplement and bring the measurement up to the eight ounces total.This recipe makes about 14 ounces of pesto. Calorie count is by ounce (two tablespoons).
Light and refreshing green tea with just a touch of mango flavor, perfect for warmer weather.
I love iced tea. I especially love iced green tea. It’s very light and refreshing. I recently discovered how wonderful it tastes with a touch of mango syrup. So fresh! It’s perfect for spring and summer.
This is the green tea I’ve been buying for several years. Prince of Peace has several products that I’ve come to love.
I have this glass tea kettle. I had a different tea kettle for many years but they kept rusting. It was probably our climate. Glass is so much better! Here are some tips:
Don’t overfill it.
Don’t put it on a burner that is too big for it.
Don’t put the burner to higher than medium heat.
Once the tea comes to a boil, remove from the heat source and add four tea bags to it to steep. Only steep for three or four minutes. Set a timer! I once forgot to set a timer and the tea was too bitter.
Because I use this glass pitcher, I like to cool the hot tea for awhile before adding it. Boiling hot tea could break a glass pitcher. Once you add it to the pitcher, fill it with ice and water. If you use the little inner ice holder, you will have about two quarts of tea. If you just put the ice in the pitcher with the tea, you will have about 2 3/4 quarts of tea.
To serve, put ice in a glass, add about two teaspoons of mango syrup, and fill to the top with green tea. Stir and enjoy.
Try a meatless ragout, substituting eggplant for the typical beef.
We do a lot of experimenting with cooking with only vegetables. It’s not that we don’t like meat, of course. It’s just not necessary for us to always include meat.
Ragout is like a thick stew. It usually includes beef, but we’ve substituted eggplant instead.
I minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.
It’s so easy to make beautifully minced garlic.
Like most of my recipes, I start off by sauteing chopped vegetables in olive oil.
To save time, I’ve added canned tomatoes. I had some fresh basil but dried basil will work as well.
The eggplant and mushrooms are going to soak up all that exceptional flavor. If using fresh herbs, add them with the tomatoes instead of at the sauteing.
This will be cooked covered to really stew those flavors together.
Cook it down until the liquid is almost completely gone.
I’ve served it with grape tomatoes and sliced olives over fresh spinach with a little balsamic vinaigrette and garnish with fresh parmesan. Yum!
This is a low calorie meal. You can make it more substantial by serving it with pasta or rice. I may try it with chick peas later to add some protein.
Enjoy a tasty mix of chopped vegetables, corn and black beans for a healthy, gluten free vegan snack.
In our quest for some healthy snacks, Christian and I came up with this vegetable and bean mixture. We love salads but I needed something without leafy vegetables. I prefer the “good stuff” in salads so skipping the leafy vegetables works!
I also wanted to use some of my canned beans. I pressure can them from dry beans so they’re inexpensive and ready to go anytime.
It’s easy to mix this together after you have the vegetables chopped. Once you put it in the refrigerator and the flavors get a chance to meld together for awhile, it gets even better.
I like to eat it with gluten free corn chips for a healthy, gluten free snack.
Bring a tropical taste to your next breakfast or brunch with this delicious, fruity papaya jelly.
When I was growing up, we had papaya and mango trees growing near our apartment in Hawaii. We had guava trees with passion fruit vines entwined on them and even the stray pineapple, eaten warm, right off the plant.
When I went shopping the other day, there were some papayas. They weren’t Hawaiian papayas, though. They were HUGE papayas. I wanted to give them a try, especially because I like Christian to try as many different fruits and vegetables as possible.
When I cut up this papaya, I ended up with two entire quarts of chunks. Christian liked it but wasn’t overly thrilled with it so I did a little research to see whether I could turn the fruit into jelly. Let the spontaneous jelly experiment begin!
For a couple of years, I’ve been experimenting with making jelly without adding commercial pectin, so it’s always a surprise. This one turned out very well and tastes fabulous. It’s a beautiful orange color and I can’t wait to try some on a breakfast roll.
To begin, peel the papaya and remove all the “caviar-looking” seeds. Cut the papaya into chunks. This recipe calls for 2 quarts of chunks papaya which is about two papayas or one very large papaya.
Note that these are Mexican papaya which are larger and less sweet than Hawaiian papaya. If you’re using Hawaiian papaya, you’ll need more of the fruits in order to get two quarts and you may want to reduce the sugar since they’re sweeter.
Be sure to use the juice and lime. These ingredients are important for your jelly to set. If you don’t have orange juice, try pineapple juice instead.
Always ensure that you’re using a deep pan when making jelly. It tends to foam up and you don’t want it to boil over onto your stove.
It’s boiling down nicely but there are still some chunks of papaya. The riper the papaya, the more easily it will break down for jelly.
We decided to go ahead and use the immersion blender to remove all the chunks but chunks aren’t a bad thing, either. Leave them, or not, whichever you prefer.
Making jelly never really made sense to me when I was reading about the spoon in the freezer and running your finger through it to see if it sets. Maybe if I had someone teaching me, I would understand it, but I just didn’t.
Once I learned that making jelly is scientific, it was so much easier! And, Christian definitely approved this method!
This recipe made about 50 ounces of delicious papaya jelly. Look at that color! So yummy!
At this point, you have jelly. You don’t need to do anything further to have jelly. You can put it in the refrigerator or freezer. We prefer shelf stable so we process it in the water bath canner. We don’t go through jelly quickly enough so shelf stable works much better. This jelly will last all year, until papaya comes into season again.
Peel and remove seeds from papayas. Cut the fruit into chunks, enough for two quarts of chunked fruit. Discard fruit of lime after juicing and zesting.
Place all ingredients in a heavy-bottomed pan over medium heat. Place candy thermometer on side of pan to keep track of the temperature.
Bring mixture to a boil, stirring frequently. Continue to boil, still stirring frequently, until the mixture begins to thicken, about 25 minutes. Be sure to use a pan with high sides since jelly foams up at first and you don’t want it to boil over.
If the papaya doesn’t break down as much as you would like, use an immersion blender to remove any chunks.
Continue boiling, stirring frequently. Watch the thermometer. The jelly is ready when it reaches 220°F. Note that this is the sea level recommended temperature. Check the link above to determine the temperature when you’re above sea level.
At this point, you can cool the jelly then place in jars for the refrigerator or freezer. Or, if you prefer shelf stable, water bath as recommended.
Makes about four 12-ounce jars, six 8-ounce jars or twelve 4-ounce jars.
Baked meatballs are so much easier than stove top frying and they’re lower in fat too! Here’s my gluten free version. Add your favorite sauce or eat them plain.
About three months ago, I decided to change my daily diet routine to omit bread, rice and pasta. I didn’t want to omit all carbs; just bread, rice and pasta. I’ve been pretty loyal to this plan and I’ve been feeling a lot better. I’ve lost 10 pounds too!
One of the things I like to do is make a “snack plate”. I’ll cut up things like cucumber, tomato, boiled eggs, then I add some sliced banana or halved grapes. I like to add pickles or olives. Maybe an ounce of cheese. Or sometimes, I’ll put some cottage cheese on the plate. I just basically fill the plate with little bits of as many different things as I can fit.
A regular in my snack plate regime is baked meatballs. Of course, I’m trying not to eat a lot of wheat, so I had to come up with something else to replace my usual breadcrumbs. I started using oats instead and I really don’t notice any difference in flavor at all.
I prefer to use cheddar cheese instead of a more traditional cheese, like parmesan. It’s the orange color of the cheese that gives the baked meatballs more of a look like crispy meat that you would normally get in a skillet on the stove top.
We started off by beating an egg briefly with a fork then adding milk and worchestershire.
Christian minced three large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.
Here are the oats. You can absolutely use breadcrumbs instead. I used them for years. Just use the same amount as suggested for the oats in the recipe.
And here is Christian, using the plastic food service gloves. He really can’t stand touching this stuff. ha!
This is a pan that I bought with a rack a couple of years ago. I like to use it for baked chicken wings and…. of course, baked meatballs!
I always line it with foil first because I use this pan often and I want to keep it nice.
Quick and easy preparation is the key to this recipe which can be paired with fresh fruit for a delicious breakfast or lunch.
If you’ve been following me for long, you probably know that I love to cook and my son, Christian, has developed quite a flair for cooking as well. We decided that it would be fun to share some of our cooking experiments and today, I’m sharing this yummy Gluten Free Spinach Mushroom Quiche recipe.
I usually have all of these ingredients readily available in my pantry and I love quiche! I make it frequently and I will sometimes make two at a time to freeze them in portions so I can have quiche any time I want.
You’ll need just a small amount of gluten free baking mix. I used Gluten Free Bisquick. You can easily substitute regular Bisquick for this recipe.
The only cheese I had today was colby/jack. Also try all cheddar or Parmesan. Delicious!
Mix your ingredients by hand. It will only take a couple of minutes and you don’t want to pulverize the vegetables.
Smooth the top. Just look at that beautiful green! The spinach gives this a wonderful, appetizing color.