Tag Archives: rice

Sweet Summer

Acapulco Tofu

acapuco_tofu_taco

Welcome to March’s Secret Recipe Club!  It feels so awesome to be joining the SRC again after taking my baby break – I missed the fun that comes with being sent a blog to explore.  This month I was given Sid’s Sea Palm Cooking, a blog I was very familiar with thanks to Facebook and previous SRC reveals.  I had a very hard time picking a recipe this month as Sid’s blog is stuffed to the gills with all sorts of recipes including retro favorites and Danish treats.  Two of the “finalists” were part of the Danish block: Baked Omelette and Cauliflower with Herbs.  In the end I could not get past her Chicken Acapulco recipe and decided that I had to give it a whirl.  I replaced the chicken with extra firm tofu and since I was unable to find the McCormick meat seasoning in the original recipe I made my own.

Sweet Summer

Serves: Serves 4-5

Ingredients

1 lb tofu, cubed and well pressed

1 packet meat seasoning

1 tbsp olive oil

1 tbsp water

1 tsp apple cider vinegar

1 jalapeno, diced

2 cloves garlic, iced

1 Spanish onion, diced

3 roma tomatoes

1 tsp gourmet garden cilantro (or 1 tbsp fresh cilantro, diced)

1 cup Monterrey jack cheese

1/2 cup extra sharp cheddar cheese

Instructions

  1. Place the cubed/pressed tofu in a deep bowl. In a small bowl i together the seasoning, olive oil, water, and vinegar then pour over the tofu. Allow to marinate for 30 minutes, flipping the tofu over halfway.
  2. In a large bowl, mix together the jalapeno, garlic, tomatoes, and cilantro - set aside.
  3. Heat the vegetable oil in a large deep skillet over medium heat. Once hot, add the tofu. Cook for at least 5 minutes on each side, tofu should be a light golden color. Add the tomato mixture (Pico de gallo) and turn heat to low. Allow to cook for 15 minutes.
  4. Slowly stir in the cheeses being careful to not over crowd the pan. Once cheese has melted, serve on a warm tortilla or over yellow rice.
  5. Eat and Enjoy!
http://dancingveggies.com/2016/03/sweet-summer.html

Fantastic!  The spices and the cheese went together perfectly and by giving the tofu enough time to drain it was really able to soak up all the flavors.  We enjoyed ours taco style for dinner and as a burrito bowl the next day with some Spanish style rice – adding some fresh avocado and green pepper each time.  I had never heard of acapulco chicken (or tofu!) before finding this recipe but now it will be on regular rotation.  It might require a number of bowls but it comes together super quick.  For a real short cut, pick up some fresh made pico de gallo at the grocery store.  Another great recipe thanks to the Secret Recipe Club!!!

My Heart is

Squash and Beet Risotto 

squash_beet_risotto

Yep – winter is here and I’m already ready for spring.  Temperatures have been unusually cold, dipping in to single digits when wind chill is included which is just way too cold for mid-November.   However this is the perfect time to just stay in the kitchen and experiment with new-to-me ingredients and all sorts of flavor profiles.  Or throw a bunch of random vegetables in to a dish and see what happens – which is what happened here.  I had a bit of delicata squash left, along with two candy-stripped beets, and half a vidalia onion.  So I went for a random grain, in this case arborio rice, and started chopping!

Beet and Squash Risotto

Serves 4

Ingredients

2 tbsp olive oil, divided

1/2 vidalia onion, chopped

2 cloves garlic, chopped

3 1/2 cups vegetable stock, low sodium

1/2 cup white wine

1/2 cup milk

1 cup arborio rice

1 cup delicata squash, peeled and chopped (reserve any seeds)

1/2 tbsp fresh rosemary, chopped

1/2 tbsp fresh thyme, chopped

2 small beets, peeled and sliced

salt and pepper to taste

Instructions

  1. Heat 1 tbsp of olive oil in a 2qt sauce pan over medium heat. Add the onion and garlic and cook for 7 minutes, or until the garlic starts to turn golden.
  2. Meanwhile heat the vegetable stock in a small pot over medium heat, ideally should be at a strong simmer but not boiling.
  3. Add the rice to the garlic onion mixture, stir well, and then add the white wine and milk. Allow rice to soak up the milk and wine, stirring to prevent sticking. Once the liquid has been absorbed, add the vegetable stock in 1/2 cup increments, allowing the liquid to be absorbed before adding more. After adding 2 cups, add the chopped squash along with a 1/2 cup of liquid.
  4. In a small saute pan, heat up the remaining olive oil over medium-low heat. Add the fresh herbs and cook for 1 minute before adding the beet slices. Cook for 10 minutes, turning occasionally to prevent them from burning.
  5. The risotto is ready when it no longer absorbs any liquid. Remove from heat and stir for about 3 minutes, then fold in the beet slices. Serve and enjoy!

Notes

When using a diary free milk, make sure to grab plain/unsweetened for this dish.

http://dancingveggies.com/2014/11/my-heart-is.html

In order to avoid a pink blob, I held off on adding the beets until the last possible moment.  Not only did this ensure they were super crispy, but it also gave the squash an opportunity to shine on its own.  In the future I would most likely going for a strong squash, acorn perhaps, but there is something to be said about the subtle taste of delicata.   I enjoyed my risotto topped with a bit of pepper, while Joe was more traditional and went for the Parmesan cheese.

Hold at Night

Black Beans and Rice

Black Beans and Rice

I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level.  However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”.   This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner.   The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!).   I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.

Hold at Night

Serves: Serves 4-5

Ingredients

1 tbsp vegetable oil

1 red onion, diced

1 jalapeno, minced

3 cloves garlic, diced

1/4 tsp cumin seeds

1/4 tsp celery salt

1/2 tsp cayenne powder

1 tsp chili powder

2 cups black beans, presoaked and well rinsed

1 cup brown rice (presoaked and well rinsed if needed)

2 1/4 cups vegetable stock

1/4 cup fresh basil, coarsely torn

1/2 cup cherry tomatoes, diced

Instructions

  1. Heat the vegetable oil in a pot over medium heat. Add the onion and garlic and cook for 10 minutes, then add the spices. Toss well and cook for 5 minutes.
  2. Add the black beans, rice, and vegetable stock - bring to a quick boil then cover and turn heat to low. Allow to simmer for 20 minutes, or until rice is tender.
  3. Stir in the basil leaves along with the tomatoes then season to taste with salt, pepper, or more chili powder!
  4. Serve and enjoy!
http://dancingveggies.com/2014/09/hold-at-night.html

Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal.  We both topped ours with some “pico de guac”, recipe for which will be up later this week!  Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!

Counting Seconds

Plov: Vegetarian Style

Plov

Sometimes I make a dish with no idea what is going to happen at the end – to include if it will even be edible.  I had heard of Plov before, thanks to Silk Road Bistro, but wanted to make it more of a main dish without the standard lamb.   Lots of googling gave me a good list of vegetables to start with: carrots, onions, and garlic  – along with the addition of some variety of currant.  When it came to the main protein all I knew is that I didn’t want to go with tofu, I wanted something with a firm bite to it as a contrast to the soft vegetables.  I decided to go with chickpeas since their origins in Turkey led me to believe they would have easily spread to the Central Asia region that I was focusing on for this dish.

Counting Seconds

Serves 4-5

Ingredients

1 tbsp vegetable oil

1/2 tbsp cumin

1/2 tbsp coriander

1 vidalia onion, diced

5 cloves garlic, minced

2 carrots, sliced

1 1/2 cups brown rice

3 cups vegetable stock

2 cups chickpeas

1/2 cup cranberries

Instructions

  1. Heat the vegetable oil in a dutch oven over medium heat. Add the cumin and coriander and cook for 1 minute before adding the onion and garlic.
  2. Continue cooking the onion and garlic for 15 minutes, the onion should start to caramelize and the garlic should be a rich golden color. Add the rice and stir, until coated in the oil then add the water.
  3. Bring the water to a boil then cover and turn heat to simmer. Cook for 15 minutes, then add the chickpeas and recover.
  4. Cook for a final 5 minutes then stir in the cranberries and Serve!
http://dancingveggies.com/2014/09/counting-seconds.html

Another thanks to /r/52weeksofcooking for sending me on another delicious food journey – I’ve learned so much in doing these weekly challenges and can’t wait til the next one! Though of all the dishes I’ve made for this challenge, this one is easily in the top 5 as the ingredients are all standard ones making it super easy to prepare.  Ever since Wegmans added cranberries to their bulk food section I’ve had a fresh supply in my pantry – and while they aren’t burberries they are delicious.

and Let Live

Taco Bowl

Taco Bowl

Greeting!  Today’s dish is what happens when you leave a crucial item off of a shopping list – in this case taco shells.  While I first debated attempting to make my own shells, I then realized a much safer option would be forgetting about the shells and going for the taco version of a burrito bowl.  I used the usual cast of characters when it came to the taco “filling” and then tossed it all with some rice for a simple bowl of delicious.   As an added bonus the jalapeno came from my own garden, tho sadly I can not claim the tomatoes since this year I only have the cherry variety going – but maybe next year!

and Let Live

Serves 4-5

Ingredients

2 cups brown rice

2 cups water

1 tbsp vegetable oil

1/4 tsp cumin

1 tsp cayenne powder

1/2 tbsp chili powder

1 vidalia onion, diced

1 jalapeno, diced

1 green pepper, diced

1 large beefsteak tomato, diced

2 cups presoaked black (or pinto) beans

1/2 cup black olives, halved

1/2 cup crushed tortilla chips (optional)

Instructions

  1. Soak the brown rice in the water for 25 minutes, set aside.
  2. While the rice is soaking heat the oil in a deep skillet over medium heat. Add the cumin and toast for 3 minutes before adding the remaining spices, cook for 2 minutes while stirring constantly.
  3. Add the onion and cook for 5 minutes before adding the peppers. Cook for an additional 10 minutes, or until onion starts to brown. Add the tomato, beans, and olives and cook for 5 minutes stirring as needed to break up the tomato.
  4. Drain the rice then place in a sauce pan along with 3 cups of water. Bring to a quick boil, then turn hit to simmer, cover and cook for 10 minutes. Fluff the rice and then add to the vegetable mixture along with any remaining water.
  5. Stir well and cook for a final 10 minutes. Add the crushed up chips and give everything a final stir.
  6. Serve and Enjoy!
http://dancingveggies.com/2014/09/and-let-live.html

Sometimes it pays off to forget something as now I have a new quick dish that has all the taco taste – just minus the shells. Plus it uses up random scraps of food that might otherwise have been thrown away, which is a HUGE positive in my opinion.  The taco rice can be topped with avocado, sour cream, cheese, or salsa – whatever your taste buds desire!

Note: Saying extra prayers today for all the family and friends who lost loved ones in the horrible attacks 13 years ago.  I’ve written before about my own experience before here for anyone interested.