Tag Archives: recipe

Wild Rice Pilaf

I find it useful to browse through my fridge and pantry occasionally to see what random items are lurking there. I often find ingredients I bought for one specific recipe then forgot to use the rest. Happen to anyone else?

Well, in case anyone is hesitant to try the delicious Chicken and Wild Rice Soup I posted recently for fear that the rest of their package of wild rice will go to waste, today’s recipe is the solution. This recipe was easy and delicious and cleared out the wild rice left in my package from the last batch of soup I made. Enjoy!

Wild Rice Pilaf (Serves 4-6)

Wild Rice Pilaf

½ tablespoon extra-virgin olive oil
¼ cup pine nuts
2 to 3 cloves garlic, smashed
1 to 2 strips lemon zest
¼ -½ teaspoon dried thyme leaves
1 cup wild rice, preferably whole not broken
4 cups low-sodium chicken broth
¼ teaspoon black pepper
¼ teaspoon lemon zest
Juice of 1 lemon
2 green onions, thinly sliced
3 tablespoons feta cheese crumbles

1. Heat the olive oil in a medium skillet or saucepan over medium heat. Add the pine nuts, garlic, strips of lemon zest, and thyme. Swirl and cook until the nuts and garlic are beginning to brown, about 2 minutes.

2. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth. Cover and bring to a boil. Reduce heat to maintain simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more ¼ cup water as needed, if liquid runs out in the pan.

3. Remove from the heat. Remove the lemon zest before serving. Fluff with a fork. Stir in black pepper, remains lemon zest, and lemon juice. Top with green onions and feta cheese before serving.

Nutritional Information (amount per serving):

Calories: 187
Protein: 9 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Carbohydrates: 24 g
Fiber: 2 g
Sodium: 95 mg

Recipe notes: Make the lemon zest strips by running a vegetable peeler around a lemon. If that is too weird for you, you could just use the zest of ½ a lemon.

Source: slightly adapted from Tyler Florence, food network.com


Leave a comment

Filed under Recipes

Oatmeal Whole Grain Bread

I woke up it to snowing this morning. After a night of not much sleep and several days of stress with a kid with the flu, it was the last thing I wanted to see. So I took some advice and made some homemade bread and soup. Cold weather screams homemade bread to me for some reason. And there isn’t much better in this world than a grilled cheese sandwich on homemade bread.

This bread is quickly becoming my go to. It sounds a bit odd for sandwiches, but I promise it works. I’ve made it with and without the cinnamon. I think I may slightly prefer it without cinnamon, but it isn’t an overpowering flavor when you use it.

Oatmeal Whole Grain Bread (Makes 2 loaves, 32 slices)

Oatmeal Whole Grain Bread

2 ½ cups boiling water
1 cup rolled oats
½ cup brown sugar
1 tablespoon honey
4 tablespoons unsalted butter
1 tablespoon salt
1 teaspoon cinnamon, optional
1 tablespoon instant yeast
5 ½ cups white whole wheat flour

1. Combine water through cinnamon in large mixing bowl. Cool to lukewarm (no more than 120 degrees F).
2. Add the yeast and flour, stirring to form a rough dough. Knead with a dough hook for 7 minutes or by hand for 10 minutes; knead until dough is smooth an satiny.
3. Lightly grease bowl. Place dough in bowl. Cover with a light towel or lightly greased plastic wrap. Let rise for 1 hour, about double in bulk.
4. Divide dough in half and shape into a loaf. Place in lightly greased loaf pans. Cover pans with towel or plastic wrap as above. Allow loaves to rise until they crown 1 inch over the rim of the pan, about 1 hour.
5. Preheat oven to 350. Bake for 35-40 minutes, or until golden brown. Immediately remove loaves to wire rack to completely cool.

Nutritional Information (Amount per slice):

Calories: 109
Protein: 3 g
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Carbohydrates: 21 g
Fiber: 3 g
Sodium: 220 mg

Recipe notes: I have only made this with white whole wheat flour. If using “regular” whole wheat flour, I would probably split it with all-purpose. The original recipe called for 1 ½ cups whole wheat flour, 4 cups all-purpose. I’ve had no problems just using 100% white whole wheat flour.

Source: slightly adapted from King Arthur Flour


Filed under Recipes

Chicken and Wild Rice Soup

When I was in college, the food court had these amazing bread bowls with soup. My favorite was on Wednesdays – Chicken and Wild Rice Soup. It was delicious soup made even more delicious when it would soak into the bread bowl. (Why can I remember what soup they served on what day but I can’t remember what I’m doing once I walk into a room?)

I’ve searched for soup like it and never really found it. I figured it was nostalgia’s fault – I just remembered it being super amazing. But then I tried this recipe. It is even better than I remember the other soup being, which is saying something. Even better, it doesn’t take long to make. Since they are forecasting several inches of snow and ice tomorrow at my house, I will probably be making this to warm up. Enjoy!

Chicken and Wild Rice Soup (Serves 6)

Chicken and Wild Rice Soup

5 bacon slices, chopped
1 medium onion, chopped
1 cup thinly sliced carrot
1 cup thinly sliced celery
1 tsp dried thyme
4 cloves garlic, minced
4 cups low sodium chicken broth
1 cup water
4 cups lightly packed chopped kale or other dark leafy green
½ teaspoon black pepper
6 ounces shredded cooked chicken breast
2 cups cooked wild rice
1 cup nonfat half and half
⅓ cup all-purpose flour

1. Heat a large pot over medium-high heat. Add bacon; cook until crisp. Remove from pan, draining on paper towels. Reserve 1 tablespoon of bacon drippings in pot, discard the rest.
2. Add onion, carrot, and celery. Saute 3-5 minutes, until they begin to soften. Add garlic, cook 2 minutes more. Add chicken broth and water. Bring to a boil. Reduce heat, and simmer 8 minutes.
3. Add kale, salt, pepper, chicken and rice. Cook 3 more minutes. .
4. Combine half-and-half and flour in a small bowl. Stir into soup. Cook until thickened, about 2-5 minutes. Stir in bacon and serve.

Nutritional Information (Amount per serving):

Calories: 292
Protein: 17 g
Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 36 mg
Carbohydrates: 29 g
Fiber: 3 g
Sodium: 150 mg

Recipe notes: In the soup pictured above, I used spinach because that is what I had on hand. I’ve also used kale. Whatever leafy green you like and have on hand works here. I have also substituted evaporated milk for the half and half with good results.

Source: adapted from Cooking Light


Filed under Recipes

Apple Tahini Toast

Eating breakfast is a common resolution people make when trying to eat healthier. For most of us, it is a good idea. Skipping breakfast can lead to overeating later in the day as we get overly hungry. It helps wake us up and give us energy we need for the day to get going.

The big problem most people have is having time. This Mediterranean diet inspired breakfast is super fast but still delicious. Tahini is a paste made out of sesame seeds (think peanut butter to peanuts). It’s really delicious and is a major ingredient in hummus. Try it and you will be surprised at how good it is. If you can’t find it, you could substitute your favorite nut butter here.


Apple Tahini Toast (Serves 1, easy to make more)

Apple Tahini Toast

1 slice whole wheat bread or 1 whole wheat English muffin
1 ½ tablespoons tahini
½ apple, sliced
1 teaspoon honey

1. Lightly toast bread or English muffin.
2. Spread tahini over bread. Top with apple slices.
3. Drizzle with honey. Enjoy!

Nutritional Information: (toast)

Calories: 278
Protein: 8 g
Fat: 13 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Carbohydrates: 36 g
Fiber: 6 g
Sodium: 168 mg

Nutritional Information: (muffin)

Calories: 337
Protein: 10 g
Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Carbohydrates: 50 g
Fiber: 9 g
Sodium: 269 mg

Leave a comment

Filed under Recipes

Slow Cooker Overnight Oatmeal

How are your health resolutions going? Are you going strong or have you fallen off the bandwagon already? No shame either way. I’ve met some of my goals, slipped at others. Here’s the thing I think most people forget: it is a goal for ALL of 2018. So if it takes until December 31 to do it, that is 100% ok.

My #1 advice I can give you if things aren’t going so well is to TRY AGAIN! But before trying again, think about what went wrong. For me, I often make really good goals then don’t set myself up for success. For example, I wanted to eat more vegetables at lunch. But then didn’t buy anything. Oops! So now I bought a bunch of salad stuff that is really easy to throw together at lunch or into my smoothie at breakfast. Magic! I’m eating more vegetables.

Another tip to succeeding is to move decisions from a hard time to an easy time. For example, if you made a resolution to eat breakfast, help yourself out and make things ahead of time. Then, when it is morning and you are rushed and busy it is easy to eat rather than easy to skip it.

This overnight oatmeal is great for that. You mix it and put it in the slow cooker before you go to bed. Then you have warm, healthy breakfast waiting when you get up. This is great for families with a variety of schedules because everyone can just grab some when it is convenient. Just don’t forget to plug in the slow cooker like I did once. That leads to frowns in the morning.

Slow Cooker Overnight Oatmeal (Serves 4-6)

(Sorry no pic right now. Life happens a lot in the morning at my house.)

¾ cup brown sugar
1 teaspoon cinnamon
1 cup steel cut oats
3 cups skim milk
1 cup water

1. In a glass bowl, mix ingredients.
2. Place bowl inside slow cooker. Pour enough water around bowl up as high as the oatmeal mixture.
3. Cover and cook on low for 8 hours.
4. Stir and serve.

Nutrient Analysis (amount per serving):

Calories: 198
Protein: 6 gm
Fat: 1 gm
Saturated Fat: less than 1 gm
Cholesterol: 3 mg
Carbohydrates: 43 gm
Fiber: 2 gm
Sodium: 60 mg

Recipe Notes: It does HAVE to be steel cut oats. I have used the Coach’s oats from Costco, which work well. You could mix everything straight in the slow cooker. However, it is likely to burn/stick to the sides and bottom and be somewhat difficult to clean. Putting it in the bowl keeps that mess from happening. Also, I think it is a gentler cook in the bowl. So I have cooked mine for longer than 8 hours and it is fine.

Variation: Peach Oatmeal

Add in 2 large peaches, sliced (about 2 cups) or 28-ounce can sliced peaches in juice, drained; 1 teaspoon ginger; 1/2 teaspoon nutmeg; and 1 teaspoon vanilla.

Nutrient Analysis (amount per serving):

Calories: 222
Protein: 6 gm
Fat: 1 gm
Saturated Fat: less than 1 gm
Cholesterol: 3 mg
Carbohydrates: 48 gm
Fiber: 2 gm
Sodium: 60 mg

Leave a comment

Filed under Recipes

Shrimp and Creamed Corn

Fall is here, and I couldn’t be more excited. Fall is my favorite season – crisp air, beautiful colors of leaves, pulling out sweaters and blankets. I love the flavors too – apples, pears, pumpkin, squash.

Today’s recipe is none of those things. I promise I’ll bring those soon. But this is a delicious throw back to summer that still sticks to your ribs like a good fall dinner. Slightly spicy shrimp on a delicious, creamy base. Enjoy!

Shrimp and Creamed Corn (Serves 4)

Shrimp and Creamed Corn

8 ears of corn, shucked
1 ½ cups skim milk
2 tablespoons cornstarch
2 tablespoons unsalted butter, divided
¼ teaspoon salt
12 ounces peeled and deveined shrimp
½ – 1 teaspoon salt-free Creole seasoning
¾ teaspoon smoked paprika
½ teaspoon black pepper
2 tablespoons olive oil
1 cup halved grape tomtoates
1 tablespoon fresh thyme leaves
5 cloves garlic, minced
½ cup sliced green onions

1. Cut kernels from corn; reserve cobs. Set aside ½ cup kernels. Pulse remaining kenrels in a food processor until almost creamy.

2. Using dull side of knife, scrape corn cobs to remove “milk” and pulp into a medium saucepan. Add processed corn, milk, and cornstarch to pan.

3. Bring to a boil, stirring often. Reduce heat to medium-low or low; simmer until thick (about 5-7 minutes), stirring frequently. Stir in 1 ½ tablespoons butter and ¼ teaspoon salt. Keep warm.

4. Heat a large skillet over medium-high heat. Add oil and remaining ½ tablespoon of butter. Once butter is melted, add shrimp, Creole seasoning, paprika, and pepper. Cook for 2-3 minutes. Add tomatoes, thyme, garlic, onions, and reserved corn. Cook, stirring occasionally, until the shrimp are done. Serve over creamed corn.

Recipe Notes: If you can’t find corn on the cob or it is too pricey out of season, I’m guessing you could use frozen corn. When I made this, I didn’t get much “milk” out of my cobs. And it would likely be a lot less messy. Also, the full 1 teaspoon of Creole seasoning made this fairly spicy. You might want to opt with less if you are sensitive or want small children to eat this.

Source: adapted from Cooking Light


Filed under Recipes

End of Summer Pizza

Summer is over, or at least it seems to be now that Labor Day has come and gone. However, my garden is just starting to come into it’s own with tomatoes and zucchini. Anyone else?

I saw this trick of shredding zucchini in with cheese on smitten kitchen awhile ago. I loved it in the original grilled cheese sandwich, and I have taken to trying it in other “cheesy” foods like quesadillas. Pizza seemed like a no brainer.

Full disclosure: I thought this was delicious. It tasted fresh and just like late summer/early fall. My kids definitely picked out all the zucchini they could. BUT, I have tried the zucchini/cheese trick with older kids (8 years old) and they liked it; even the kids who said they hated vegetables generally.

End of Summer Pizza (Serves 4)

(Sorry, I was too busy eating to take a picture. Oops!)

½ recipe pizza dough
½ cup marinara sauce
1 zucchini, shredded
1 cup shredded part skim mozzarella cheese
2 large tomatoes, coarsely chopped
1/4 cup basil, chopped or torn into large pieces

1. Heat oven to 400. Prepare pizza dough through parbake.
2. Spread sauce over dough.
3. Squeeze zucchini between towels to remove much of the moisture. Toss the zucchini with the cheese. Sprinkle over the pizza. Top with tomatoes.
4. Bake for 12-15 minutes or until desired doneness. Finish with basil before serving.

Nutritional Information (amount per serving):

Calories: 147
Protein: 9 gm
Fat: 7 gm
Saturated Fat: 3 gm
Cholesterol: 18 mg
Carbohydrates: 13 gm
Fiber: 3 gm
Sodium: 246 mg

Notes: I’m writing the recipe here for one large pizza. For a quick dinner, we actually ate this on naan breads, which was great. English muffins would also work. Sometimes fun “dough” makes it more interesting to kids, too.

Leave a comment

Filed under Recipes