We made this dish for the first time tonight, and I was completely blown away by how complex the flavors are, how ‘buttery’ it tasted, even though we didn’t use a drop of butter, and how filling it was. I didn’t miss the meat in the dish at all, but I did mention below that meat could be added. This is, as written, a great vegan dish, if you use vegetable broth instead of chicken broth, and a good all-around vegetarian main course or a side dish. It would go great with a hearty or firm fish served over the top of it as well.Read More
Rice is rice, and it’s white and simple and plain and it can be spiced up and sweetened up and done savory or however you want it. For me, I like a flavorful rice, something other than the bland starch all by itself. I am always looking for ways to use rice in a healthy, tasty way, and creamy rice is one of those ways. As creamy and good as this can make rice, you might think there’s some milk or cream or something dairy in this recipe, but there’s not! (Of course, I have a ‘variation’ at the end that has some ‘creamy’ stuff to add to it, if you want). This is a yummy, flavorful rice that is easy to make but you have to start it a little ahead of time.
So the first step is to buy the right kind of rice. The best rice for this is basmati rice. However, you can do this with just about any rice, as long as it’s not the minute-rice variety. You don’t want to buy the minute-rices or the boil-in-bag rices. These rices are processed, with a lot of the starch outer part of the rice rinsed and washed and sometimes they are bleached and they are processed and some even have MSG and salt added to them.
Stay away!Read More
Okay, for dinner on the first day of the Food Stamp (SNAP) 30-Day Challenge included green lentil dahl, a dish I really love. For the challenge, I had to do without some of the things I would usually use on this recipe, but it turned out tasting really good without it–maybe not as good as my real version, but pretty durn good, if I do say so myself.
The cost of making this was relatively cheap, if you have the spices and such already. The cost per serving for me was a little more, because I had to eat the cost of an entire bottle of olive oil for the meal. You could make it cheaper by using vegetable oil or canola oil, but I’m just not that into those oils. Olive oil is better for you and it tastes better too.
So here’s the recipe for the green lentil dahl:Read More
Made this as appetizers for the family the other night during our vegetarian challenge. They were a wonderful, fresh, flavorful little treat before the meal. These were pretty and fancy enough they’d be great for a dinner party with friends or on an amuse bouche tray or something. If you don’t do cheese, avocado replaces the mozzarella for some smooth creaminess.
- heirloom or roma tomato slices,
- a leaf of basil for each slice,
- a piece of avocado slice for each tomato,
- then drizzle with good-quality balsamic vinegar and a high-quality olive oil and
- top with some ground sea salt.
- Cracked or ground black pepper would be good too.
You’ll see we added a small dab of raw goat’s milk chipotle chevre cheese on my version, but you don’t have to put that on yours...Read More
These were yummy! Of course, when you’re making yours, you don’t have to use all the grass-fed organic beef and the low-sodium soy sauce and all that organic stuff, and this will still taste fabulous, but it won’t be as good for you! Substitute at will and enjoy!