Roasted Pumpkin Pilaf

Roasted Pumpkin Pilaf

I hosted my wine club last week and wanted to be sure

to have some gluten free options. I’m a little tired of

quinoa at the moment so I went ahead and tried this

pilaf dish. I also learned recently that wild rice is not a

grain, it is actually a seed! It is full of B vitamins and has

more protein than brown rice so opt for that if you can

find it, otherwise brown rice will do. Enjoy this flavorful dish!… 

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Mushroom Risotto

Mushroom RisottoWe made dinner for some friends last weekend who love risotto. It’s always tough making a dish someone loves because it might not meet their standards… However, this recipe will not fail you! Many people have the misconception that risotto is very unhealthy because it is loaded with butter or cream but this recipe is super simple as long as you are willing to give it a little TLC. The way you cook it makes all the difference and gets you that nice creamy texture that is oh-so good.

Mushroom Risotto
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 6 cups vegetable broth, divided
  • 3 Tbsp olive oil, divided
  • 1 lb portobello mushrooms, thinly sliced
  • 1 lb white mushrooms, thinly sliced
  • 1-2 leeks, thinly sliced
  • 2 shallots, diced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives (can use green onions too)
  • ⅓ cup freshly grated Parmesan cheese (can eliminate if looking for a vegan version)
Instructions
  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and leeks, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, chives, and parmesan. Season with salt and pepper to taste.

Photo Credit: Simply Recipes

Easy Weeknight Paella

Paella

Both my husband and I have spent quite a bit of time in Spain. And there isn’t anything that brings you back there quite like a good paella. Everyone knows we love Spanish food, so for our wedding we received everything from paella pans to bags of traditional spanish rice to saffron. I figured it was about time to give a homemade paella a try, so we turned on some Spanish guitar music and enjoyed this delicious meal. This is an incredibly easy dish, that is not too hands on so its the perfect crowd pleaser that allows you to chat with your guests while making the dish. Buen provecho!

Easy Weeknight Paella
 
Cook time
Total time
 
Serves: 6
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • 4 cups (32 oz) vegetable broth
  • 2 cups valencia/paella rice (if you cannot find, you can use arborio)
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 2 cans (15oz) diced tomatoes
  • 1 Tbsp spicy paprika
  • 1 cup frozen peas, defrosted
  • 2 cups artichoke hearts, quartered
  • Salt and pepper to taste
  • 1 lemon sliced
Instructions
  1. Heat oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
  2. Pour the rice into the paella pan and saute for about 3 minutes. Add the bell peppers, tomatoes and paprika and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20-25 minutes or until almost tender and almost all the liquid has been absorbed.
  3. Stir in the peas and artichoke hearts. Salt and pepper to taste and continue cooking until the liquid has been absorbed and the rice is tender.
  4. Garnish with lemon wedges and serve.

 

Crock Pot Jambalaya

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This is one of my favorite crock pot dishes. Very little prep time and you come home to an absolutely delicious meal!

For updated recipes and photos check out The Simple Kitchen!

Average Time: 10 minutes prep, 4-8 hours cook time

Serves: 6

Ingredients

1 onion, diced

3 cloves garlic, minced

2 stalks celery, diced

2 carrots, diced

2 red bell peppers, chopped

1 can (15 oz) diced tomatoes (I used fire roasted with green chilies)

1 can (15 oz) garbanzo beans, drained

1 cup long grain brown rice

1 Tbsp hot sauce

2 tbsp fresh thyme, minced (or 2 tsp dried)

1 tsp sea salt

1/2 tsp ground black pepper

1 Tbsp spicy paprika

2 C water

3 tbsp fresh parsley, minced

Directions

1. Place onion, garlic, celery, carrots, peppers, tomatoes, rice, and beans in the crockpot in that order.

2. Add hot sauce, thyme, salt, pepper, paprika and water.

3. Cover and cook on low for 8 to 9 hours or on high for 4-6 hours.

4. Once it’s finished cooking, toss in parsley and stir until well combined.

Serving suggestion: Serve with brussel sprouts or vegetable of choice. To make a non veggie version of this, add in sausage during step one and/or throw in shrimp and hour before it is done cooking.

Photo Credit: Aine Carlin