Thursday, February 27, 2014

Authentic Spanish Rice

My good friend Gloria taught me this way of cooking Spanish rice. It is a little time consuming but the taste is amazing! 

Ingredients :

3 Roma tomatoes
2 onions ( preferably white )
5 cloves of garlic 
Chicken stock 
2-3 TBS of olive oil 
3 cups Long Grain Brown Rice

In blender or food processor add the tomatoes, onion, galic and 2 cups of chicken stock and purée. Meanwhile add oil and rice to a large pan and brown for 6-8 minutes over medium heat. 
Place purée through strainer to get all the pulp separated. ( The pulp will make the rice mushy if it is not extracted. )
Add enough broth to strained liquid to make a total of 8 1/4 cups liquid. Add all liquid to browned rice and bring to a rapid boil then cover immediately with lid and turn flame to simmer. Simmer for 1 hr ( do not lift lid). After 1 hr take a spoon and careful move back give to see if liquid is completely gone( see photo). If it is then your rice is done .. If not return lid and cook till liquid is completely gone. 

This is what should the pulp you discard should look like

Way to check rice
* don't mix rice - slowly scoop from the sides to center for serving - enjoy!

Monday, February 24, 2014

Sautéed Kale

Adapted from:!

Total Time: 15 min
Prep: 5 min
Cook: 10 min
Yield: 4 servings
Level: Easy


1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup broth ( chicken or veggie)
Salt and pepper
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the broth and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with balsamic vinegar and lemon. Enjoy! 

Sunday, February 23, 2014

Zucchini Oatmeal Bread

This is good recipe for morning ... Not too sweet and pretty dense. 

Adapted from:
  • ¾ cup boiling water
  • 1 cup pitted and quartered Medjool dates
  • 2 cups whole-wheat flour, preferably white whole- wheat
  • 1 1/2 cups oat flour
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp ginger
  • 2 1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup coconut oil
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 pound zucchini, shredded (about 3 ½ cups)
  • ¾ cup rolled oats
  • 1 cup whole pecans
  • 1 cup raisins (optional) - I opted for none
  1. Preheat oven to 350 degrees F. Coat 2 1.5-quart loaf pans with cooking spray.
  2. Pour boiling water over the dates and let sit until softened, about 15 minutes.
  3. Meanwhile, whisk whole-wheat flour, all-purpose flour, spice, baking powder, baking soda and salt in a medium bowl.
  4. Transfer dates and their soaking liquid to a food processor and process until smooth. Add eggs, oil, honey and vanilla and process until smooth. Pour date mixture into a large bowl. Stir in zucchini. Add the flour mixture and stir until just combined. Add the oats and raisins and stir until just combined. Divide the batter between the two prepared pans.
  5. Bake until golden brown, puffed and a toothpick inserted in the center comes out with moist crumbs attached, 55 minutes to 1 hour. Allow loaves to cool in their pans at least 15 minutes before turning out onto a wire rack to cool.
Approx :3 grams fiber. 4 grams protein.  1 gram saturated fat.
Dates soaking...,
Fresh milled flours....
Made some muffins too cause the recipe makes 2 loafs, but I did one loaf and 12 muffins.

3 Grain Waffles

3 cups flour ( any combination )
(I used 3/4 hard red 3/4 hard white 1 1/2 oat flour)
3/4 c yogurt 
1 c milk
1/4 coconut oil ( or olive)
4 eggs
3 tbs coconut sugar
2 tbs baking pwdr
3/4 tsp baking soda
Dash of salt
1tsp vanilla
Optional - 3/4 c. raspberries or blueberries 

Mix eggs, sugar, milk, yogurt and oil until light and fluffy. In separate bowl sift dry ingredients. Combine wet and dry. Add option fruit.

Saturday, February 22, 2014

Meatloaf with Cabbage

1.5-2lb ground beef
1/3 head green cabbage shredded 
1/3 head red cabbage shredded
1 onion chopped
2  tbs (divided) Worcestershire sauce
3/4 tsp (divided) sea salt 
Ground pepper to taste 
2 cloves of minced garlic
2 tbs of BBQ sauce or ketchup (optional)
2 eggs
3 slices whole wheat bread broken into pieces 
1/2 c milk

Preheat oven to 350.
Sauté cabbage, garlic and onion season with 1 Tbs Worcestershire sauce, 1/2 of salt and pepper till cabbage is tender.
Place rest of ingredients in a large bowl while cabbage is cooling. Add cabbage and onion and mix all together ( I mix with my hands so that I don't over handle the meat - to keep it tender ) till just combined . Place in a meatloaf pan or on a tinfoil lined jelly roll pan and shape.
Bake for 35-45 minutes.