This Brown Rice with Kale and Blackeye Peas dish is full of flavor and delicious. This would be a wonderful side dish to any main dish or you can eat it as a main dish as I typically do.
Blackeye peas are a good source of fiber and iron and they are also rich in magnesium, a mineral needed for strong bones and an active metabolism. Once you have soaked your Blackeye Peas, this dish is quickly thrown together and easy to whip up. I love making up stuff like this for my family to eat. It is kinda like okay this is what I have in the fridge to get rid of and I throw it together and see what I get, in the case of this dish it is definitely a keeper!
This recipe used green veggies; green beans, asparagus, peas.
I also used a mixture of wild rice, brown rice and red Bhutanese Red Rice. This made the risotto really nutty and flavorful.
1/2 cup chopped onion
1/2 cup peas
1 1/2 cup cut green beans about 1 1/2 inch
1 cup cut asparagus
1 cup rice (mixture of anykind you like)
1 can vegetable stock
fresh cut basil
2 T olive oil
Saute onion in olive oil for about 2 minutes. Add green vegies and saute until tender–about 5 minutes. Measure vegetable stock and add enough water to equal 2 cups of liquid. Add this to veggies. Chop up fress basil to equal about 1 tsp. Cover and simmer until rice is fully cooked. Continue to cook until creamy adding water to keep from sticking.
Cook about 10 to 15 minutes until rice is creamy. Season with salt and pepper and Parmesan cheese. This can be served as a side dish or main course. I absolutely loved the wild rice in this dish. Of course, if you are trying to go Vegan leave out the Parmesan cheese and substitute veggie cheese.
I had BB (my 4 year old son) take this picture of me yesterday in my shirt, He took a pretty good picture, huh? He said to Gramma C, “It took me a long time to take mom’s picture and I missed a lot of my TV shows”…whatever I so did not make him take pictures of me all day long!
This recipe very much intrigued me because it was cooked on the stove and in one pot, which is awesome because I constantly do dishes and the less dishes the better, right? This recipe was a bit time consuming, like cooking Risotto because you are just standing over the pot stirring but I thought it was interesting to cook the macaroni in the milk and thought it was fun to be creative and experiment with different cheeses, I used a mixture of cheddar, jack, asiago and parmesan cheeses, DELISH!
This dish has a flavor similar to quiche and very cheesy.
4 fairly large zucchini–washed and sliced
2 Tbls. fresh chopped herbs (the recipe calls for tarragon and mint) Since I was out of tarragon, I used mint and cilantro and sage.
2/3 cup half & half
salt and pepper
dash of nutmeg
1/2 cup parmesean cheese
3/4 cup other cheese (grated) I used havarti, gouda, and vermont creamy cheddar
Saute sliced zucchini for about 5 minutes in 3 Tbls of butter or olive oil for 4 to 6 minutes. Drain on paper towel. Butter small casserole dish and layer one row of zucchini. Sprinkle herbs on top of that. Sprinke 1/2 cup cheese over that. Repeat zucchini, herbs, cheese, and then zuchini again.
Save remaining cheese for top. Whisk together egg, half & half, nutmeg and salt and pepper and pour over top of zucchini. Top with remaining cheese. Bake for 35 – 40 min in 400 F degrees oven.
butter to coat baking dish
3 cups frozen corn kernels (could use fresh)
3 eggs, well beaten
2 cups milk
2 Tbsp cornstarch
1 tsp maple syrup
1 tsp salt
1 cup cheddar cheese
pepper to taste
This is a baked side dish that is so simple and delicious, serve this side dish alongside anything you want to serve with a side. This corn pudding is mostly savory and only slightly sweet with the addition of the maple syrup but the main flavor in this dish is the corn itself.
These baked beans are a little different from your usual Boston Baked Beans. Not as sweet and no meat, but really good. I never realized how LONG they took to cook until I had actually started to cook them. 5 hours!!! So if you have some spare time on your hands–they are definitely worth it. I adapted this recipes by taking all the things I liked from several recipes.
about 1 lb of dry navy beans (4 cups of beans after soaking overnight)
1/2 large onion chopped
1/2 cup broccoli slaw or chopped celery
1 — (15 oz.) can diced tomatoes
2 tsp dry mustard
2 Tbls. molasses
1/4 tsp allspice
1/2 tsp cummin
1 clove garlic chopped
1 Tabls brown sugar
salt and pepper
Start by soaking dry beans overnight. When soaked, remove any debris and skins and rinse well. Place in pot and cover with water. Bring to boil and simmer for 15 minutes. After cooking transfer beans to casserole dish but keep liquid for later.
In separate pot, saute onion, broccoli slaw just until tender in about 1 Tbls. oil. Add tomatoes, spices, brown sugar and molasses. Add 1 1/4 cup of reserved liquid to that. Simmer for 10 minutes. Pour into casserole dish and stir with the beans. Bake at 300F degrees for 5 hrs. Check beans after each hour and if necessary add more water to keep moist. Serve hot!!!