CUBAN STYLE RICE AND BEANS

INGREDIENTS:

• 2 Cups Brown Rice
• 1 Tablespoon Olive Oil
• 1 Large Onion, chopped
• 1 Red Pepper, chopped
• 5 Cloves Garlic, minced
• 1/2 Teaspoon Chili Powder
• 1 Can (14.5 oz) Diced Tomatoes
• 2 Cans (14.5 oz) Black Beans, drained
• Salt
• Ground Pepper
• Cilantro, chopped (Optional)
• 1 Lime, cut in Wedges (Optional)

DIRECTIONS:

Est. Cooking Time: 20-45 Minutes for Rice

Est. Cooking Time: 25 Minutes

1. Cook Rice

Optional Fluffier Rice Cooking

• Pre-heat Oven to 225
• After rice comes to a boil, place it into a covered casserole dish and place in oven.
• Cook for an hour

2. In a medium sized pot or skillet, heat Olive Oil over medium heat.

3. Add Onion. Sauté for 1 minute.

4. Add Bell Pepper, Garlic, Chili Powder. Sauté for 2 minutes.

5. Reduce heat to low.

6. Add Diced Tomatoes and simmer for 15 minutes.

7. Add Beans, simmer for 5 minutes.

8. Add Salt and Pepper to taste.

And ta-da! Serve Beans over the Rice. Garnish with Cilantro and Lime Wedges, if desired.

Enjoy!

This recipe comes from Whole Foods Market.

CHICKEN FRIED RICE

INGREDIENTS:

• Non-Stick Cooking Spray
• 4 large Egg Whites
• 1/2 Cup Scallions, green and white parts
• 2 medium Garlic Cloves, minced
• 12 oz uncooked boneless chicken, cut into bite-sized cubes
• 1/2 Cups Carrots, diced
• 2 cups Brown or White Rice
• 1/2 Cup Frozen Peas
• 3 Tablespoons Soy Sauce

DIRECTIONS:

Est. Cooking Time : 25 Minutes for White Rice, 45 Minutes for Brown Rice

Est. Cooking Time: 20 Minutes for the Rest!

1. Cook Rice. Once rice is done begin.

2. Coat Wok (or large pan) with cooking spray.

Over medium heat, add egg whites, scramble. Once scrambled remove the egg from the pan and set it aside.

3. Re-Coat Wok with cooking spray.

4. Over medium Heat, add scallions and garlic. Sauté for 2 minutes.

5. Add Chicken and carrots. Sauté until chicken is golden brown and cooked through. About 5 minutes.

6. Stir in Scrambled Eggs, Rice, Peas, and Soy Sauce. About 2 minutes, or until thoroughly mixed.

Enjoy!

NOTE: This recipe is from Weight Watchers. It is very good and lite on Calories.

SPRING VEGETABLE ORZO

INGREDIENTS:

• 4 Tablespoon (1/2 Stick) unsalted butter
• 1 small onion, finely chopped
• 1 Cup Mushrooms, Quartered
• 1.5 Cups Orzo Pasta
• 1 Cup Petite Carrots, Diced
• 1/2 Cup Frozen Peas
• 32 oz Chicken or Vegetable Broth
• 1 Cup Parmesan Cheese
• Chopped Parsley (OPTIONAL)
• Sea Salt & Pepper
  

DIRECTIONS:

Est. Cooking Time: 20 Minutes

1. Melt Butter in a large heavy sauce pan.

2. Add Onion and Mushrooms, and Saute for they are tender, not brown.

3. Add Orzo and stir until the orzo is coated with butter.

4. Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.

5. Remove from heat, stir in Parmesan and cover.

Two things:

• You can add the Parmesan Cheese at the end.
• You don’t have to cover, it’ll turn out fine.

6. Let stand 5-8 minutes, or until most of the liquid is sucked up into the orzo.

7. Sprinkle Parsley, Sea Salt and Pepper to taste.

Enjoy!

BAKED CHICKEN

INGREDIENTS:

• Chicken parts (legs, wings, breast, etc)
• 1/4 Cup (or more) Flour
• Dash of Pepper
• Dash Basil
• Dash Paprika (OPTIONAL)
• 1 teaspoon Crushed or Minced Garlic (or enough to coat the bottom of the baking pan)
• 1 plastic or Ziplock bag
• Set oven to 420

DIRECTIONS:

Est. Cooking Time: 45 minutes

1. Trim fat and excess skin off the chicken. Rinse Chicken, and pat dry with paper towels.

2. Prepare baking pan, put foil on the bottom of the pan and crushed or minced garlic. (Helps with clean up.)

3. In a plastic or Ziplock bag, mix flour, pepper, basil and paprika. Add chicken, piece by piece into bag, and shake. Place chicken on baking pan. Repeat.

4. Bake chicken in oven for 40 minutes.

5. To check if chicken is done, poke the thickest piece with a toothpick and check what color juice emerges.

If red, continue to cook. If clear, it’s done.

Enjoy!

(Good with Steamed Broccoli and Rice.)

What am I?

This blog is for our family to share receipts.

For those times when you really need a Pumpkin Chiffon Pie, and it’s too late to call, or you have a desperate desire for chili and don’t know what you need.

Come here. Find the receipts that form our family history’s.

The only requirement that I ask of you, is that when you post a recipe that you tag it, so we can keep track of all the different recipes, and where they come from.

Please feel free to add.

In fact, please add.