Recipe for Squash, Spinach, and Mushroom Brown Rice Risotto

Before I made this recipe I thought "no way can brown rice make a creamy yummy risotto."  Guess what? I still feel that way.  However, this rice dish was tasty and I was happy with all the veggies and the good nutrition in the recipe and that it was under 250 calories per serving. 

Recipe for Pork and Peanut Stir Fry

I've yet to make a Mark Bittman recipe that I didn't like.  This recipe was adapted from one of his in "The Food Matters Cookbook" which I have and love.  The recipe can also be found on line. 


The flavors in this dish are Asian fusion in my estimation.  Sort of a fried rice, pad Thai, stir fry cousin.  The recipe originally called for chicken but I used pork. The basic recipe can be customized to your preferences and ingredients.  I made the rice in a rice cooker the day before and kept it in the fridge until needed.

Recipe for Ground Turkey, Black Beans and Rice Mexican Casserole

Staring at a package of ground turkey breast, I was pretty uninspired...until I remembered reading about a chicken and black bean casserole Jenny recently posted on her blog, Picky Palate.  I love food bloggers!  I changed things up a pretty good bit and loved the results. 

Recipe for Summertime Brown Rice Salad

A while ago, I blogged about how I was trying to be more organized and plan ahead by preparing some basics like beans, rice etc and keeping them in the fridge for meals during the week.  Here is a quick and easy (and adaptable to what you have on hand) salad using made ahead brown rice. It is light and delicious for summer as a side dish to pretty much anything. I served it along side my Ponzu Cardamom Marinated Tuna and it was perfect.

Recipe for Seared Scallops Over Brown Rice and Veggie Salad

Since returning from our recent trip, Mr. ELEB and I have been trying to get back on a healthy eating and exercise plan.  We're doing pretty good-he's actually out for a bike ride as I am typing up this recipe and I just got back from a nice long power walk on the beach, following a twelve mile bike ride yesterday.  On the trip, we had good intentions regarding exercise-packed what we needed to work out because we knew we'd be eating most of our meals at restaurants-however, we just didn't execute!  We did get alot of walking done in NY but...

So I'm working on some nutritious, delicious meals that will fuel our exercise and help us lose those *few* pounds we both gained on the trip.  We really liked this meal.  It was quick, easy to put together, tasty, and has lots of good carbs from veggies and brown rice, and protein from the scallops.

Recipe for Turkey Sausage, Rice and Beans Soup



As part of my attempt to do more prep work on the weekends to make eating healthy more likely during the week, I had soaked and cooked some cannellini and black beans.  I used them along with some left over brown rice and veggies, Italian turkey sausage and fresh herbs to whip together a quick, healthy and filling soup.  This made enough for the two of us for 2 meals plus plenty for the freezer.

Recipe for Cilantro Rice



Here’s a great way to bump up the flavor in rice.  You can use brown or white rice and this goes especially well with Mexican food. 

Makes 4 servings, each approximately 96 calories, 0 grams fat,  22 grams carbs, 0 grams fiber, 2 grams protein, 3 WW Points+

Recipe for Quick and Easy Pantry "Succotash" and Rice

After yesterday’s “Big Eats” veggie dish, it was time to get back to basics.  This is a great stand by when you want something simple or just don’t feel like cooking much but want something tasty and filling.  It isn't a true or conventional succotash as I use edamame instead of lima beans and there is no corn (but you could easily add it in!).

Makes 4 servings, each approximately 145 calories, 2 grams fat, 25 grams carbs, 2 grams fiber, 7.5 grams protein, 4 WW Points+

Ingredients:

2 cups cooked brown rice (leftovers or, as I used, steam bag)

1 cup shelled edamame

1 cup canned fire roasted tomatoes with garlic

½ cup canned fire roasted green chiles

1 tsp cumin

Salt and pepper to taste

Method:

Cook edamame per package directions.  Warm tomatoes and chiles together.  Season with cumin.  Drain cooked edamame and add to tomato/chile mixture.

Serve veggies with warm rice.

Do you have a quick and easy side dish?

Printable Recipe

Recipe for Curried Rice Salad

One of the great things about living on Maui (there are so many!) is the opportunity to eat “al fresco” almost all year round.  Get togethers often include a picnic at the beach or at someone’s pool.  Community pot-lucks can be held at an outdoor pavilion.  This rice dish is one that I made for our community holiday party which we held at this beautiful setting.

I know many of you are bundled up right now in the middle of winter, not eating outside!  But I’m guessing you are still going to school or church potluck dinners or getting together with friends to watch sports or play cards.  This is a great dish for any of those activities too!

I got the inspiration for this dish from a neighbor who makes this with rotisserie chicken which is a great main course.  I’ve also made it with almonds instead of peanuts and with left over pork roast chopped and thrown in.  For added crunch, sometimes I’ll add in chopped red bell peppers.  I love versatile recipes like this!  The flavors actually get better and better with time, so make it ahead and let everything get happy together.  And enjoy the leftovers (if there are any).

Recipe for Mushroom Rice

What’s the best clue that you’ve developed a winner recipe?  To me, it’s when friends ask me to bring that dish to a potluck or party.  My friend Jennifer’s birthday dinner was coming up and her hubby, Ryan, asked me to bring “your rice and mushroom dish.”

The nice thing about this side dish is that you can serve it hot or room temp so it works for dinner or for a potluck where you might not be able to warm it up (picnic etc).  It does keep well covered in a low (200 degree) oven for up to an hour or so if needed.

Bringing a side dish with wild and brown rice gives people a healthier alternative to heavier potato or starch dishes.  The mushrooms make it earthy and flavorful.  If you don’t want to deal with the shiitakes, using all button mushrooms works just fine.

Slowcooker Cuban Beans and Rice

Extra post today! My blogging friend Steph at The Cheapskate Cook asked me to participate in her Beans and Rice series.  Check out her blog for some frugal recipes and tips!  Here was my contribution-Cuban Beans and Rice cooked in the slowcooker.

Somewhat Southern Stuffed Collard Greens

I mentioned last week about my weekly produce delivery from Kula Fields.  This past week featured some big leafy things-and despite growing up in the South, I had no idea what they were!  Fortunately, there is always a list to refer to!  Viola! Collard Greens.





Ooooooooookay, now what?  My friend Jennifer suggested using the greens like cabbage and stuffing them.  Sounds good to me, I know I wouldn't enjoy them cooked to death with ham hocks and vinegar, served with black eyed peas, as I'd known them as a kid (known of them, not eaten them!).  Next, what's in the freezer and pantry for stuffing? Ground turkey breast-that will work; brown rice-good South Beach grain; ingredients for basic tomato sauce-good; red bell peppers-mmmm, love them; onion-good.  Well, looks like stuffed collard greens are on the menu!