Near East Copycat Rice

Welcome to Tasty Tuesday! I have a very tasty treat for you today!

First off, I would totally flunk in the school of food photography! Now that I look at it, I should have piled the rice on a plate and sprinkled with parsley...or something! Maybe I will get some tips from my niece Mindy about photographing food. Well, I hope it doesn't take away from the fact that this was truly the best rice I have EVER eaten! We used to buy Near East Rice Pilaf but one day I went to make some and there was only ONE box! One box for this family just doesn't cut it so off to the internet I went to Google "Near East rice recipe". Bam! Up comes this recipe for Copycat Near East Rice Pilaf! Not only is it super easy and takes only 20 minutes, but it is seriously delicious! Erica is a food genius!!!

As usual, I made just a few tiny modifications for our tastes but nothing serious!

Copycat Near East Rice Pilaf

Author: Erica
Yields: 4-6 (as a side dish)

Ingredients

• 1 cup low-sodium vegetable broth
• 1 cup water
• 1 Tbsp butter or olive oil (I used avocado oil)
• 1 cup long grain rice (I used Jasmine rice)
• 1/3 cup orzo pasta (you might be tempted to skip this ingredient but don't...I tried it both ways and it is so much better with the orzo)
• 1/8 tsp tumeric
• 1/8 tsp garlic powder
• 1/8 tsp black pepper
• 1/4 tsp kosher salt (I used 1 tsp Celtic Sea Salt so my thought is salt to taste)

Instructions

1. Bring broth, water and butter/oil to boil in a small pot.
2. Add rice, orzo and spices and return to a boil. Reduce heat and simmer until rice is tender and liquid is absorbed, about 18 minutes.
3. Fluff with a fork and serve.

Erica has a printable version of this recipe on her blog plus a lot of other great recipes. 

I hope you enjoy this recipe as much as we do!

Have a great day and thanks for stopping by!

Kat

Tasty Tuesday

Welcome to Tasty Tuesday or...What's for Dinner, Mrs. Skinner? I couldn't help it! My mother-in-law had a paperback sized cookbook called What's for Dinner, Mrs. Skinner?

Today's tasty treat is 3-Ingredient Coconut Oil Bisquits! I found the recipe on Pinterest and it comes from Ali at Gimme Some Oven and I was finally able to make fluffy, flaky biscuits! My family loved them with Cashew Country Gravy for a delicious Vegan breakfast!

3-Ingredient Coconut Oil Bisquits

Ingredients:

• 2 cups self-rising flour, store-bought or homemade 
  • http://www.gimmesomeoven.com/how-to-make-self-rising-flour-recipe/
• 1/4 cup coconut oil (solid, not melted)
• 3/4 cup coconut milk (or any milk)

Directions:

1. Preheat oven to 425 degrees.
2. Cut coconut oil into flour with pastry blender until mixture looks like fine crumbs. 
3. Stir milk into mixture until it forms a soft dough and no longer sticks to the sides of the bowl. Gently knead until mixture is combined but do not over knead.
4. Turn dough onto lightly floured surface. 
5. Gently pat or roll dough until about 1/2 inch thick. Cut with biscuit cutter and place on baking sheet.
6. Bake for 10 minutes or till biscuits have risen and are slightly browned on top.

Thanks for stopping by today and I hope you get the chance to try this great recipe!

Kat

Tasty Tuesday...on Wednesday...AGAIN!

This week is just slip-sliding away:( I had so much planned but I don't seem to be getting much done. The weather just makes me want to curl up with a book and read...or nap:) Speaking of the weather, Monday the temperature was in the 50s but Tuesday the temperature never got over 32 degrees (F). This morning when we got up the temperature was 12 degrees (F) and the high today was 26! Snow has been predicted for Thursday and Friday. With the wind blowing, it is really cold!

My recipe for today is one I just found on the internet and it was a real winner. As a vegetarian and now a vegan, I have learned to season food with herbs, spices and some interesting concoctions! For years I used a product called McKay's Chicken-style Seasoning and then switched to another product called Bill's Best Chik'nish Seasoning because the McKay's product had MSG in it. I believe they have since removed the MSG. Anyway, I was out of both and the recipe I was making called for McKay's Chicken-style Seasoning. What to do? I am over an hour away from any store that would carry such products. (Light bulb moment here) GOOGLE!!! I Googled using "substitute for McKay's Chicken-style seasoning" and found a recipe that is even better than any chicken-style seasoning I had ever used before. Even if you aren't vegetarian, you might want to try this seasoning as it is GREAT!!!

My Golden Seasoning is minus the parsley as I only had fresh
but it would look really pretty with the dried parsley in it.

Golden Seasoning - Chicken Flavor Substitute A Great Chicken Seasoning Substitute, naturally gluten free. 1/2 cup soy flour (I used unbleached white flour) 1 1/4 cups nutritional yeast flakes 1/4 cup each onion powder and sea salt 2 Tbsp Italian Herbs 1 Tbsp each paprika and garlic powder 2 tsp turmeric 1 tsp each celery seed, sage, and thyme 1/2 tsp rosemary 3 to 4 Tbsp parsley Combine all ingredients, except parsley,  in a food processor and blend until powdery smooth.  Stir in parsley. Yields: 2 to 2 1/2 cups Serving Size: 1 tsp Preparation time: 5 minutes Ready in: 5 minutes Recipe from Vegan Vegetarian Cooking School & Show.  I am interested to explore their website to see what other gems they have! Thanks for stopping in today.  Kat

Tasty Tuesday...on Thursday:)

I tried searching my blog for this recipe but couldn't find it so decided it must be time for a repeat. I can't imagine that I wouldn't have shared this recipe as it is a staple at our house.

I have been making this bread since 1999 when I found the recipe on a bag of Bob's Red Mill Whole Wheat Flour. The original recipe is for use in a bread machine but I bake mine in Pampered Chef Stoneware Loaf Pans. I think the stoneware gives an extra inch or two of rise to the bread, making it light and fluffy which is hard to achieve in a 100% Whole Wheat Bread. I have changed up the recipe a little from the original but I think you'll like it:) 

100% Whole Wheat Bread

Makes one 1 ½ pound loaf

1 ½ cups warm water                         2 Tbsp brown sugar (I use Sucanat)

3 ¾ cups whole wheat flour                 1 ½ Tbsp gluten flour

½ cup ground flax seed (opt)               1 Tbsp lecithin granules

1 ½ tsp salt                                       1 Tbsp molasses (omit if using Sucanat)

2 Tbsp oil (olive, coconut, avocado)      3 tsp. active dry yeast

1 tsp Vitamin C powder (opt)

This recipe was originally designed for a bread machine so directions say to “add all ingredients in order suggested by your bread machine manual an process on the basic bread cycle according to the manufacturer's directions.” I have made several changes to the original recipe (surprise!) but it will still work GREAT in a bread machine. If you grind your own wheat to make flour, don't use the bread machine as the bread will raise too much and fall before it starts baking.

I mix my ingredients in a Bosche bread mixer for 10 minutes. Then place in bowl, cover and let rise till double. Punch down and let rise a second time. Punch down, them make into loaf, put in loaf pan (I use Pampered Chef stoneware loaf pan) and let rise till double (approximately 30 minutes). Place in 350 degree oven for 50 minutes. Let cool on cooling rack covered with a cloth or towel. For a softer crust, run loaf under cold water after removing from oven and loaf pan.

NOTE: In place of sugar, I have used applesauce, honey, mashed potatoes and squash. You will need to adjust the water to flour ration if using wet items. With my bread mixer, I just add flour till dough pulls away from the bowl so it's easy.

I hope you get a chance to try this bread as it is delish! In the summer when I take a break from baking bread because I don't want to heat up the house with oven, my family starts yammering for homemade bread in less than a month! 

Thanks for stopping by!

Kat

The Best Laid Plans

Well, the best laid plans...:( I was planning to post a recipe for Tasty Tuesday but had a Ladies Craft Day at our church so hustled off to do that. Took a break mid-day to visit my Chiropractor; I hadn't visited him since my fall the end of September. So he got me all fixed up and I went back to the craft thing for a couple more hours. By the time I got home I was really feeling the effects of my Chiropractor appointment--oh.so.sore!

Something is wrong with my 15 year old but rarely used Viking sewing machine as it likes to blow fuses. I was plugged into a surge strip but blew a secondary fuse anyway so that was the end of my sewing. I didn't even finish one Thanksgiving napkin:( I had to call the sewing machine store in Portland to have them send me some more fuses to the tune of $27! I am thinking I might be ready for a new sewing machine but because I don't sew a lot I don't really need a fancy, expensive machine. I have my eye on the Janome 3000...

This machine is not digital; it's manual so I won't have the issues with the fuses.  I also like this machine because it has a one-step buttonhole just in case I ever need one:) I also like the fact that you can sew through several layers of thick fabric. Since I do craft projects that could come in handy! This machine is $349 at Amazon with free shipping and is on my Christmas list so if you have  any experience with this machine, be sure to let me know before Hubby buys it! 

By the time I got home I was done in so postponed Tasty Tuesday till Thursday!  I will see you tomorrow with a tasty recipe!

Thanks for stopping by!

Kat

Tasty Tuesday

The dogs woke me up at 4:00 this morning needing to go out. Then when I was just about to go back to sleep they started barking...again:( Grrr! So, I got up with them about 5:00! I have enjoyed two cups of Yerba Mate` tea so far and am thinking breakfast is next on the agenda! 

I want to share a product with you that we just discovered at Costco. It's called Orgain Organic Protein plant based powder! The flavor at Costco is Creamy Chocolate Fudge and it is so yummy! If you need a quick pick-me-up or want to cut out calories from a meal or two, this is a great Vegan alternative to Dairy-based protein powders. It has 21 grams of protein, 5 grams of fiber, 4 grams of fat and only 150 calories per serving when mixed with water. We mix ours with rice or coconut "milk" so there are a few more calories added. You can also purchase this product at Amazon where you can also purchase the Sweet Vanilla Bean flavor.

Now, on to today's recipe! Today I wanted to remind you of a recipe I shared last year...Curried French Lentil Soup! I am going to make this soup for the church potluck this weekend and I am looking forward to making it. This recipe makes a HUGE pot of soup so I will have enough for lunch on Friday PLUS potluck! This recipe would be easy enough to cut in half.

Curried French Lentil Soup

from 350 Best Vegan Recipes by Deb Roussou

1 Tbsp        olive oil

1               large onion, chopped

3               carrots, peeled and chopped

2               stalks celery with leaves, chopped

4               cloves garlic, minced

1 Tbsp       Curry Powder (I used Sambar Curry Powder--Masala)

10 cups      Vegetable Broth

1               can (28 oz) diced tomatoes with juice

2 cups        French puy lentils, picked through and rinsed

2               bay leaves

2 cups        cubed red potatoes

3/4 tsp       salt

3/4 tsp       freshly ground black pepper

2 Tbsp       chopped fresh parsley

1. Place a large saucepan over medium heat and let pan get hot. Add oil and tip pan to coat. Add onion, carrots, celery and garlic and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in curry, broth, tomatoes with juice, lentils and bay leaves and bring to boil. Reduce heat, cover and simmer, for 35 minutes. Add potatoes and cook until potatoes and lentils are tender, 15 to 20 minutes.
2. Remove from heat. Stir in salt, pepper and parsley. Discard bay leaves and serve hot.

There's no better comfort food on a cold Fall or Winter day than a bowl of hot soup! 

I hope you enjoy this recipe! Tomorrow...a card! Thanks for stopping by!

Kat 

Tasty Tuesday

Ahhh! Tasty Tuesday is so much fun for me because I get to share recipes with you that have become family favorites!

Remember the recipe I mentioned wanting to try yesterday? Easy Tomato Basil Blender Soup? Well, just let me say, AWESOME! I picked the tomatoes from our garden so it was even better. Click on the link and you will see the recipe and some wonderful photos of the process. This recipe was definitely a keeper!

Since the weather is turning cool, I crave soup and my favorite soup (actually my ultimate comfort food) is Potato-Corn Chowder! My mom made a delicious Potato Soup but over the years I have tasted others and included an ingredient here and there that I thought would improve the flavor even more. THEN, I became intolerant to dairy so had to make even more changes. I posted this recipe back in September, 2012 but thought if you missed it the first time, you could catch it this time around:)

POTATO CORN CHOWDER

6 medium potatoes
2 cups frozen or fresh corn (canned will work in a pinch)
1 large onion, chopped
1 cup celery sliced or chopped
1/2 cup coconut oil (can use margarine, butter or light olive oil)
2 quarts rice milk (soy, coconut or dairy milk can be substituted)
1 1/2 tsp salt (add more to taste at the end, if necessary)
1/2 cup unbleached flour (see note for gluten-free)
1 tsp dried basil
dash Red Pepper Flakes (optional)

1. Peel potatoes. Cut into bite size pieces. Put in saucepan; cover with water. Add 1 tsp salt. Cook till fork tender.
2. While potatoes are cooking, put coconut oil in very large pot over medium heat. Add onions and celery and cook till tender. Add flour and 1 1/2 teaspoon salt; stir to make a paste. Add "milk" and stir with wire whisk till blended well.
3. When potatoes are cooked, drain (I save the water to make bread). Mash potatoes leaving several big pieces of potato. Add to "milk" mixture.
4. Add corn, basil and red pepper flakes. Only add the red pepper flakes if you like hot or they can be added to individual bowls.
5. Heat almost to boil but do not let it boil.
6. Enjoy:)

Note: When I am making the Potato Corn Chowder gluten-free, I omit the flour and add about 1/2 cup of instant mashed potato flakes in step 2.

Also note: If you want a little more color, you can grate, slice or chop one or two carrots. If slicing or chopping, cook carrots with potatoes. If grating, you can add carrots with the corn. I have also added broccoli when it struck my fancy.

Well, I am off to make a stab at being productive today! Have a great day and thanks for stopping by!

Kat

Tasty Tuesday and a Winner!

Hello and Happy Tuesday to you! I LOVE Tasty Tuesday because I enjoy cooking and sharing recipes! Wait till you see today's recipe...my, oh my!!!

But, first things first! The winner of last week's drawing (see post HERE)...drum roll please...is Margarita! Margarita, I will be sending the card set out to you this week:) I truly hope you like them!

Now, one more thing before I share the recipe! Yesterday was our "fast" day (we eat one 500 calorie meal around noon on our fast days) so hubby decided beets would taste good along with some homemade whole wheat bread and avocado. Well, this is what he brought in...

This beet was 3 1/2 pounds!!! One beet was a meal! You might think that a beet this big couldn't possibly taste good but it was amazing! So sweet and tender. Our beets and carrots are gigantic this year! Hubby says it has to do with Ironite and Compost! Guess he knows what he's talking about:) He likes to garden as much as I like to cook!

Last week I wanted to make zucchini bread for potluck so I Googled "best zucchini bread recipe" and saw this one for Paula Deen's Chocolate Chip Zucchini Bread! I hope you like it as much as we do!

The zucchini bread looks a little dry in the picture but it was so moist and yummy!
Chocolate Chip Zucchini Bread
by Paula Deen
Makes 2 very delicious loaves

Ingredients:

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving

Directions:

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes (mine took 60 minutes), or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

I plan to work this recipe over a little to make it vegan and use less oil so will keep you posted on my redux!

Have a great day and thanks for stopping by!

Kat

Tasty Tuesday

Good Morning and welcome to my very own Tasty Tuesday! I have decided that I will share one of my favorite recipes with you on Tuesdays...some old and some new! For some reason I am not always able to link to past recipes so just might repeat some of those for you.

Today's recipe is a family favorite and works really well on my "fast days" when I only eat 500 calories for the whole day. The pot above is a 2 1/2 gallon stock pot and is nearly full so if you have a small family or don't want to eat soup ALL week, you might want to cut the recipe in half.

The soup is called All-You-Can-Eat Soup Diet Basic Recipe and I got it from RealAge and they got it from Good Housekeeping. The Good Housekeeping link will take you to a printable copy of the recipe with nutritional information.

These are the carrots I dug from our garden today. They were nearly one pound EACH!!! Oh my! A little side note here, dogs LOVE cooked carrots! They are dog candy. If you doubt me, try it but be careful or your dog will take your hand off with the carrot!

All-You-Can-Eat Soup Diet Basic Recipe

Ingredients:

1 pound carrots, sliced
1 1/2 pounds onions chopped
4 stalks celery, sliced
2 large cloves garlic, crushed with press (I double this)
2 cans (28 ounces each) whole tomatoes in juice (or equivalent in fresh chopped)
1 pound green cabbage, thinly sliced
3/4 pound green beans, trimmed and each cut into thirds
48 ounces chicken broth (I use vegetable broth)
6 cups water
1 teaspoon salt (I used 1 Tablespoon Sea Salt but salt to taste)
1/4 teaspoon ground black pepper (I omitted)
3 small (1 1/4 pounds) zucchini, sliced into half-moons
2 bags (6 ounces each) baby spinach leaves (we have also used Swiss Chard and Collard Greens chopped)

Directions:

1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray or just a little bit of Olive Oil. Over medium-high heat, add carrots, onions, celery and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high, stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Each cup of soup has 45 calories and 1 gram of fat! 

Note: for a heartier soup we add potatoes, cut in chunks; canned beans; barley and/or corn.

I hope you enjoyed Tasty Tuesday and I look forward to your comments! Have a great day!

Kat