Tikka Masala

Original recipe from All Recipes.

Ingredients:

• 1 T olive oil
• 2 peppers, diced
• 1 onion, diced 
• 3 cloves garlic, minced 
• 1 t fresh ginger (1/2 t ground)
• 1 (14 oz) can tomatoes
• 3 T dry kasoori methi (fenugreek) leaves
• 1-2 T tandoori curry paste (more for heat)
• 1/2-1 t salt
• 1/4 t cardamom
• 1/2 t pepper
• 1 c broth
• 3 c cooked chicken (2 cans) or 2 cans garbanzo beans
• 1 lb broccoli, steamed & chopped
• 1 c half and half or milk (or coconut milk)

Directions:

1. In a medium pan over medium heat, warm oil. Add onion and peppers and saute. Add garlic and ginger and saute one minute more. 
2. In a blender pitcher: pour tomatoes, sauted veg, and spices. Blend until smooth. 
3. Return to pan. Add chicken, broccoli, and cream/milk over medium and heat through.
4. Serve with naan bread, quinoa, and/or rice.

Hawaiian Chicken

Origional recipe from Cheap Meal Ideas. 

Ingredients:

• 2 T brown sugar
• 1/4 c soy sauce
• 1/4 c corn starch or flour
• 1/2 t ginger
• 1/4 t garlic powder
• 1 c white bean puree (optional, as a thickener)
• 3-4 chicken breasts cut into chunks (or 2 cans chicken)
• 1 c broth (or water + 1 t bouillon, or use broth from canned chicken)
• 1 onion, sliced
• 1 pepper, diced (or 1 can diced  green chilis)
• 2 cans pineapple with juice
• 2-3 clove garlic, minced
• 2 c dry rice or quinoa, cooked 

Directions:

1. Combine all ingredients but quinoa (or rice) in a slow cooker or instant pot. Cook on low 6-8 hours, high 2-4 hours, or in the instant post for 10-15 min. Alternatively, simmer over a stovetop for 20-30 min, or until chicken is done.
2. Serve over rice or quinoa.
3. Alternatively, follow step one but combine them into a freezer bag. Freeze until ready to cook. 

General's Brussels and Rice

Original recipe from Eighty Twenty.

This recipe gets its name from a staple food it reminds me of at one of my family's favorite Chinese restaurants: General's Chicken. Ah, sweet childhood memories...

Ingredients:

• 2 T olive oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 lb brussels sprouts, trimmed and halved
• 1 c fresh or frozen peas
• opt: 1/4 c cashews 
• 1/4 c soy sauce
• 1 T chili powder
• 2 T brown sugar
• opt: 1/4 c broth
• 2 c dry brown rice, cooked

Directions:

1. In a medium frying pan over medium heat, heat oil. Saute vegetables. Add optional cashews.  
2. In a small bowl, whisk soy sauce, chili powder, and brown sugar. Drizzle over vegetables and turn heat to low. Simmer until flavors are well-blended and desired consistency is reached. Add broth if necessary.
3. Serve over rice.

Spiced-Up Pork and Beans

Pictured: pork and beans made with green tomato chutney and served with tear bread.

Original recipe from The Rugged Male. (apparently this recipe is for your man 😉)
Ingredients:

• 3 c (2 cans) cooked beans (we like white and pinto)
• 1 c chopped cooked ham
• 1-2 c salsa or green tomato chutney 
• cooked rice or fresh bread, opt

Directions:

1. In a med pan over low heat, combine all ingredients. Heat through, stirring occasionally, 10-20 min.
2. Serve with rice, baked potatoes, or hot bread. 

Hawaiian Haystacks

Hawaiian Haystacks made with leftover rice, peppers, celery, dried tomatoes, pineapple, cashews, boiled egg, cheese, and chow mein noodles.

I'm excited to introduce....Hawaiian Haystacks, canned soup-free style! This is the perfect family dinner because it is so versatile. Build your own to meet your taste bud needs! :) I've included two recipes below: the leftover rice version, and the dry rice version.

If using cooked (leftover) rice
Ingredients:

• 2 c cooked brown rice or coconut rice
• 1/2 c broth
• 2-4 T chopped onion
• 1 clove garlic, minced
• 1/4-1/2 c plain yogurt or sour cream

Directions:

1. In a small pot over medium heat, bring broth, onion, and garlic to a boil. 
2. Add rice, simmer until broth is mostly absorbed.
3. Add yogurt, heat through. If desired, continue to simmer until desired consistency is reached.

If using dry rice:

Ingredients:

• 1 c dry brown rice 
• 2 1/2 c broth
• 1/4 onion, chopped
• 1 clove garlic, minced
• 1/4-1/2 c plain yogurt or sour cream

Directions:

1. In a small pot over med-high heat, bring broth, onion, and garlic to a boil. Add rice, return to boil.
2. Reduce heat to low, simmer until rice is done, about 40 minutes. 
3. Stir in yogurt, heat through or simmer to desired consistency.

To serve: start each plate with a good helping of rice. Provide the following toppings to choose:

• chopped peppers
• chopped celery
• chopped tomatoes
• pineapple chunks
• manderine orange chunks
• chopped olives
• chopped cooked chicken, turkey, or boiled eggs
• chopped cashews or almonds
• shredded cheese
• shredded coconut
• crunchy chow mein noodles (or leave these out for better nutrition, but they are a star ingredient)

Eggs in a Nest

Pictured: eggs in a nest--poached eggs over kale.

Original recipe from Animal, Vegetable, Miracle.

A fantastic spring recipe from Barbara Kingslover's one-of-a-kind book.  Our whole family loves it!

Ingredients:

• 1 1/2 c cooked rice (3/4 c uncooked)
• 1 T olive oil
• 1/2 onion, chopped 
• 1-2 cloves garlic, minced
• 1/2 c carrots
• 1 c diced tomatoes (1 can or 1/2 c dried)
• 1 bunch greens (kale, chard, or spinach work great)
• 1/2 t salt
• 4 eggs
• pepper and/or cayenne pepper to taste

Directions:

1. In a large pan over med heat, saute onion and carrots in olive oil.  Add garlic, saute 1 more min.  Add greens and tomatoes, saute 5 min more.
2. Make 4 indentations in veg mixture.  Crack an egg in each hole.  Cover and cook 3-5 min.  Serve over rice.

Zucchini Wild Rice

Original recipe from All Recipes.

Ingredients:

• 3 T olive oil or butter
• 1 onion, diced
• 1 small zucchini, diced
• 8 oz mushrooms, sliced
• 1 garlic clove, minced
• 1 c broth
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp Italian seasoning
• 1 c yogurt or sour cream
• 1 c cooked wild rice

Directions:

1. In a large pan over med heat, warm oil.  Add veggies and saute until tender, about 5 min.
2. Add remaining ingredients. Simmer over low heat 15 min, stirring occasionally.  Taste and adjust seasoning with salt and pepper if desired.

Coconut Rice

Pictured: coconut rice with creole shrimp.

Original recipe from About Food.

Ingredients: 

• 1 1/2 c dry brown rice
• 1 can coconut milk
• 2 1/2 c water
• 1/2 t salt
• 2 1/2 T shredded coconut

Directions:

1. In a medium pan over high heat, combine all ingredients.  Bring to a boil, then reduce heat to low.  Simmer 1 hour or until liquid is absorbed.
2. Goes well with creole shrimp.

Rice Pudding

Pictured: a breakfast of rice pudding with strawberries.

Original Recipe from All Recipes.

Yeild: four large servings. Double for family of six.

Ingredients:

• 1 1/2 c cooked brown rice
• 1 1/2 c milk
• 1/2 c yogurt
• 2 T sugar
• 2 egg
• optional: 1 piece or can of fruit strained and chopped, or 1/2-1 c berries or raisins
• 1 T butter
• 1/2 t vanilla and/or maple extract 

Directions:

1. In a medium saucepan over med high heat, mix cooked rice and milk.  Bring to a boil, then reduce heat to med low and simmer 15-20 minutes.
2. Stir yogurt, sugar, and egg into rice, add optional fruit, and cook 5 min more.  Stir in butter and vanilla.
3. Instant Pot: Alternatively, cook rice in instant pot. Add milk to the cooked rice and return to pressure cooker for 8 minutes. Stir yogurt, sugar, and egg into rice and mix well for one minute, until eggs are cooked through. Stir in butter and vanilla.

Enchilada Rice Casserole

Pictured: enchilada rice casserole topped with sour cream and chopped cilantro.

Original recipe from Kristin.

Ingredients:

• 3 c lentil rice or rice
• 1 c cottage cheese or sour cream
• 1 c cooked cubed chicken, opt
• 1 can diced green chilies 
• 1 c (1 can) enchilada sauce
• shredded cheese to taste
• greens, opt
• chopped tomatoes, opt

Directions:

1. Preheat oven to 350.  In a 9x9 pan, combine rice, cottage cheese/sour cream, optional chicken, chilies, and enchilada sauce.  Top with cheese.
2. Bake 15-20 min or until hot.  Top individual servings with ripped greens and/or tomatoes.

Spicy Creamy Wild Rice

Pictured: spicy creamy wild rice with sauteed summer squash.  

Original recipe from the Food Network.

Ingredients:

• 1 T olive oil or butter
• 1/4 diced onion
• 1/4 t salt or to taste
• 1/4 t pepper
• 1/8 t cayenne pepper (omit for children)
• 1/2-1 c milk
• 2 c cooked wild rice

Directions:

1. In a medium pan over medium heat, melt butter.  Add onion, saute until soft.
2. Add remaining ingredients, simmer until milk thickens, about 5 min.
3. Serve with lemon pepper chicken and/or sauteed vegetables.  

Turkey in the Grass

Pictured: turkey in the grass made with a veg medley of carrots, broccoli, and cauliflower.

Original recipe from family.

This is was a favorite from my childhood that my own children seem just as fond of. Maybe it's the playful name? ;)

Ingredients:

• 1 c cooked cubed chicken or turkey
• 1 lb chopped fresh or frozen broccoli (or other veg)
• 2 d dry brown rice, cooked
• 1 c cheese
• 1 c milk
• 1/2 c yogurt or sour cream
• 1 t curry powder
• 1 t bouillon 
• opt: 1 c white bean puree

Directions:

1. Instant pot: after cooking rice in the instant pot, combine all ingredients on top of rice and mix well. Cook on manual for 2 minutes, or until heated through.
2. Oven: preheat oven to 350. Cook rice in a large pot. Combine all other ingredients and pour into a 9x13 pan. Cover and bake for 15-20 minutes until heated through. 

Black Bean Cilantro Salsa

Original recipe from All Recipes.

Perfect for a hot summer dinner.  Little prep, little clean-up, and no heat.  :)

Ingredients:

• 1 c cooked black beans (1 can)
• 3 c corn (2 cans)
• 3 c diced tomatoes (2 cans)
• 1 onion, chopped (preferably red or sweet onion)
• 1 bunch cilantro, chopped
• 1/4 c lemon juice 
• 1/2 t garlic salt, or more to taste
• 1/4 t cayenne pepper and/or black pepper

Directions:

Combine all ingredients in a large bowl.  For best results, chill 1 hour before serving.  Serve with chips or as a salad over chilled quinoa, greens, or rice. Also goes well over a fried egg.

Tomato Lentils

Pictured: tomato [brown] lentils over a baked potato.

Original recipe from All Recipes.

Ingredients:

• 1 T olive oil
• 1 onion, chopped
• 1 pepper, chopped
• 2 garlic cloves, minced
• 1 can Italian tomatoes
• 3 c broth
• 1 1/2 c dry lentils,* rinsed
• pepper to taste

Directions:

1. Heat oil in a large pot over medium heat.  Saute onion, pepper, and garlic.  Add remaining ingredients, bring to a boil.  Reduce heat to low and simmer about an hour, until lentils are soft and desired thickness is reached.
2. Serve over brown rice, toast, pasta, baked potatoes, spaghetti squash, or as a side.

*Use red lentils for a saucier consistency.

Sauteed Vegetables

Pictured: sauteed pepper, onion, and mushroom with lentil rice.

Original recipe from family.

Sauteing is pretty straight-forward, but if you've never done it or feel like you need a recipe to be successful, this will hopefully give you some independent direction.

You can saute any combination of the vegetables below or others you have on hand.  Spruce them up with different spices: cumin, paprika, cayenne pepper, or stick with salt n pepper--either way you'll love them.

Suggested ingredients:

• 1 T olive oil
• onion, chopped
• pepper, chopped, any color
• broccoli, chopped
• green beans, snapped
• mushrooms, chopped
• summer squash (zucchini, yellow)
• 1-3 cloves garlic, minced
• tomato, chopped
• greens, ripped
• salt/pepper to taste

Directions:

1. Heat skillet over med heat.  It's ready when water flicked from the fingers sizzles in the pan.  Coat pan bottom with oil.  
2. Add hard veggies (onions, peppers, broccoli, green beans).  Saute 3-4 min, add soft veggies (mushrooms, squash).  Saute 3-4 min more.
3. Add garlic, tomato and/or ripped greens 1 min before removing pan from heat.  
4. Serve hot over pasta, lentils, rice, as a side, or bake onto pizza.  *Use different colored veggies (peppers especially) to spice up the look of a dish (green peppers look great in red sauce).  

Favorite combos:

1. green beans and garlic
2. onion, peppers, and garlic
3. squash and garlic
4. mushrooms in any combo :)

For Baby: 

Stage 2: 6-9 months

Saute veggies of choice (compliant with chart) in butter or olive oil, omitting salt.  Puree until smooth.  Serve warm.

Green Zucchini Curry

Original recipe from Vanilla & Spice.

Ingredients:

• 1 T olive oil
• 1/3 c green curry paste
• 1/2 c broth
• 2 cans reduced fat coconut milk
• 1 zucchini, chopped*
• 2 c fresh or frozen cauliflower, chopped*
• 1 c fresh or frozen okra, chopped*
• 1/4 c cilantro
• 1 T lemon juice
• *Or substitute 4 c chopped fresh or frozen veggies of choice

Directions:

1. In a large pan over med heat, add oil, curry paste, and bouillon.  Fry 2 min.  Stir in water and coconut milk, bring to boil.  
2. Add zucchini and cauliflower, reduce heat to low and simmer 8 minutes.
3. Add okra and cilantro, heat through (about 1-5 min).
4. Add lemon juice, taste and add salt as necessary.  Serve over lentil rice.

Lentil Pocket Salad

Pictured: lentil pocket salad with pita chips.

Original recipe from family.

Alternatively, make Chicken Pocket Salad for the chicken version of this recipe.

Ingredients:

• 1/2 c uncooked rice
• 1/3 c dry rinsed lentils 
• 2 t chicken bouillon
• 2-3 chopped tomatoes
• 1 c cooked broccoli, chopped
• 1 boiled egg, chopped
• ¼ c mayonnaise
• 1 tsp mustard
• pepper to taste

Directions:

1. In a medium saucepan, combine rice, lentils, and bouillon.  Bring to a boil, then reduce to low and simmer 45-60 min.  
2. Stir together mayonnaise and mustard, combine with all other ingredients.  Add pepper to taste.  Serve warm or chilled with pitas or pita chips.

Creamy Zucchini and Wild Rice Soup

Original recipe from All Recipes.

Ingredients:

• 2 T olive oil
• ½ onion, chopped
• 1 zucchini, chopped
• 1-2 cloves garlic, minced
• 3/4 cup flour
• 1 T parsley
• ½ teaspoon pepper
• 2 cups milk
• 4 c broth
• 2 c cooked wild rice

Directions:

1. Heat oil in a large saucepan, saute onion and zucchini 5-10 min.  Add garlic, saute 1 min.
2. In a med bowl, whisk flour, spices, and milk until smooth.  Add to vegetables, simmer 5 min.
3. Add water and rice, bring to a boil.  Simmer to desired consistency. 

Lentil Rice

Are you preparing a meal that needs a little extra health boost?  Mix lentils in with the rice for your recipe, or serve this as a side.  Goes well with roasted vegetables.

Yield: 3 c cooked lentil rice.

Ingredients:

• 1/2 c lentils, rinsed
• 1 c dry rice
• 3 1/4 c water or broth

Directions:

Place lentils and rice in pot.  Cover with water/broth.  If using water, add 1/4 t salt.  Bring to a boil, then reduce heat, cover, and cook 40-50 min, or until water is absorbed.

About Rice

We like to rinse our rice according to the instructions below to prevent a "dirty" taste that can occur. 

Measure the dry rice into a quart jar, fill with water, and microwave ~2 minutes. Then, with a butter knife, break up the rice grains and mix them all around. Let them soak this way for 5-10 minutes if desired. Dump into a sieve (most colanders' holes are too big) and rinse until the water beneath the sieve flows clear.

White rice:

• takes 20 min to prepare
• has an indefinite shelf life
• has less fiber and protein than brown rice

To cook 1 c white rice (2 c cooked):

1. Place rice in pan, cover with 2 c water or broth (double the amount of dry rice), and 1/4 t salt (omit if using broth).
2. Bring to a boil, then cover and reduce to low.  Cook for 20 min.
3. Also try lentil rice.  

Brown rice:

• takes 45 minutes to prepare
• has a shelf life of 6 months
• has more fiber, protein, and other nutrients than white rice

To cook 1 c brown rice (2 c cooked):

1. Place brown rice in pan, cover with 2 1/2 c water or broth (double the amount of dry rice, plus 1/2 the amount of dry rice), and 1/4 t salt (omit if using broth).
2. Bring to a boil, then cover and reduce to low.  Cook for 40-45 min.  
3. Also try lentil rice.

Wild Rice (Indian Rice):

• takes 60 min to prepare
• has an indefinite shelf life
• has more protein and other nutrients than brown rice

To cook 1/2 c wild rice (2 c cooked):

1. Place rice in pan, cover with 1 1/2 c water or broth (three times the amount of dry rice), and 1/4 t salt (omit if using broth).
2. Bring to a boil, then cover and reduce to low.  Cook for 55 min.  
3. Remove from heat and let sit 5 min.

Read more about rice at Cook's Thesaurus.