Bean and Vegetable Risotto

I’ve tried my hand at baked risotto in the past and it’s always been a big flop, so I went into this project with low expectations and an apprehensive heart. As Josh will attest, it really crushes me when a recipe fails – not that it’s just a little groady, but when it’s completely inedible as were the other risottos.

But enough about them, because I’ve found a gem that trumps all the others! When Josh came home he looked at the pan and said “Where’s the chicken?” I told him to just try it and before I knew it he and Caleb were gobbling these veggies down. I served it as a main dish, but it could go great as a side too. The only drawback is the method – you pretty much have to stir this constantly, but that won’t stop me from making it again (in a week when Caleb and I aren’t sick).

Bean and Vegetable Risotto

• 4 c. low-sodium chicken or vegetable broth
• 2 large garlic cloves, minced
• 1 med. onion, chopped
• 1/8 tsp black pepper
• 1 ¼ c. long grain rice
• 1 ½ c. zucchini, finely chopped
• 1 c. carrots, finely chopped
• 15 oz can white kidney beans (Cannellini), drained and rinsed
• ½ c. grated Parmesan cheese
• Parsley as garnish if desired

Begin by sauteing garlic and onion in a little cooking spray on medium heat until onions are softened. Add rice and continue sautéing until rice becomes golden (3-5 min). Add pepper. During the sautéing process, warm broth in a microwave safe dish, preferably one that pours easily. It is important that the broth be warm when it is added to the rice mixture, so continue to microwave it as needed during the cooking process.

After rice is cooked, slowly add 1 cup of broth to the rice mixture stirring constantly. Continue to cook and stir until liquid is absorbed. Add another ½ c. of broth with the zucchini and carrots, stir constantly until liquid is absorbed. Continue the pattern of adding the warm broth by half cups, stirring until absorbed, then adding more. When adding the final half cup, add the beans as well and stir to combine. Cover the rice mixture and allow it to heat through for about 4 minutes. Remove the lid and stir the rice, making sure to scrap the pan so that no rice sticks or burns. Add the parmesan cheese and stir until evenly blended. Simmer until mixture reaches desired consistency.

Happy Cooking!

Bean and Veggie Enchiladas & Easy Oreo Fruit Salad

Bean and Veggie Enchiladas

• 2 cans (15 ounces) red kidney beans, drained and rinsed
• 2 can (4 ounces) diced green chile peppers, drained
• 1 cup frozen whole kernel corn, thawed
• 1 onion, chopped
• 1 small yellow pepper chopped
• 2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 heaping Tbs. fresh cilantro, chopped (plus more for garnish if desired)
• 2 cups shredded pepper-Jack cheese (10 ounces)
• 1 can (20 ounces) enchilada sauce
• 8-10 flour tortillas (depending on how full you like your enchiladas)

Directions

Chop onion and pepper then sauté them on med-high heat with the frozen corn until just softened. Add chili powder, salt, cumin, and cilantro. Drain and rinse beans, then mash slightly with hands. Add them to the veggie mixture.

Pour about ¼ cup of the enchilada sauce on the bottom of a 13×9in baking dish, turning dish until the sauce coats the entire bottom. Place desired amount of bean mixture in a line on one side of a tortilla shell then roll up. Place rolled enchilada, seam side down, in the prepared baking dish. Repeat until bean mixture is gone. Top tortillas with remaining enchilada sauce, sprinkle with cheese and additional cilantro if desired.

Bake at 375 degrees for about 20 minutes. Enjoy with shredded lettuce, tomatoes, sour cream, and Mexican rice.

Kim’s hint: If you would like to serve this dish with rice, a quick way to take white rice to Mexican rice is to reserve about 3-4 Tbs of the enchilada sauce and add it to 2 cups of plain rice with cilantro, some splashes of lime juice, and dashes of onion powder.

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In my house, if I suggest that we have fruit as a side dish I usually get met with dull, bored stares. But when I threw this little treat together I had both of my guys scraping the bowl for every last drop. The thinner Oreo crackers really soak in the moisture from the cool whip and become a smooth chocolate – delicious!

Easy Oreo Fruit Salad

• 3-4 c. fresh fruit cut to bite size pieces
• Light Cool Whip
• 1 – 100 calorie package Oreo snacks (these are the Oreos that are more like crackers)

Put all fruit in large mixing bowl. Add cool whip until everything is just coated. Crush Oreo crackers into crumbs of all sizes and mix in to salad. Chill until time to serve.

*Kim’s notes: For my salad I used 1 apple, 2 bananas, and 1 mango, but you could use any fruit based on your family’s preferences. Can be served as a dessert or side. Also, if you aren’t trying to be calorie conscious, another fun way to make this salad is replacing the Oreo crackers with chopped Snicker’s bar.

Happy Cooking!

chipotle's basmati rice

I LOVE Chipotle's... especially their rice in my burrito bowl! I went online looking for an awesome recipe that would compare to Chipotle's. Imagine my surprise when I found the ACTUAL recipe from Chipotle's executive itself! Enjoy!

Ingredients
1 teaspoon vegetable oil or butter

2 tsp. fresh cilantro

2/3 cup white basmati rice

1 cup water

1/2 teaspoon salt

1 lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Add cilantro after fluffing rice.

Amy's Notes: The first time I tried this recipe, I didn't have basmati rice. It turned out good ... but not as good as basmati when I finally did buy it! Also, watch the time as usually my rice didn't need a full 25 minutes! The basic recipe above makes a small portion. You might need to double or triple for a regular sized family!

sticky rice with mango

This is a recipe from Lisa P..... enjoy! She said this is VERY yummy!

1 cup rice
1/2 cup Creamy Coconut Milk
1 tsp. vanilla
1 Tbsp. fine sliced Lemon Grass (you can get it frest in the fresh herb section)
1/3 cup sugar
1/4 tsp. salt
1-2 FRESH, RIPE PEELED MANGOS or FROZEN MANGOS

1. Rinse rice until the water runs clear to remove the starch. Drain the rice.
2. Place the rice in a heavy bottom saucepan and add 1 3/4 cups of water. Cover
with good fitting lid and cook on medium for 20 min. Do not remove lid during cooking. Let rice sit covered off of heat while you prepare sauce.
3. Combine the coconut milk, vanilla, lemon grass, sugar and salt in a saucepan
and heat the sauce over low heat for 10 minutes.
4. Place rice in a serving dish. Pour the coconut sauce over the rice to lightly coat
each grain, allow rice to cool 10 minutes.
5. Top with mango chunks and drizzle remaining sauce as a garnish.