Greek Inspired Lamb Stew with Feta Crumbles

I love lamb and it is usually too expensive for our budget.  Today, I made up a "stew" that uses ground lamb, cooks in a rice cooker and is luscious.  You could use stew lamb as well.  I served it with crumbled feta cheese on the top and it really is a hit here.  It makes 4 hearty servings.

Ingredients:

2 tablespoons olive oil 
1 pound ground lamb or 1 1/2 pounds lamb stew meat (which usually has bones)
1 onion, diced
1 tablespoon minced garlic (4 cloves)
2 sprigs fresh rosemary
2 teaspoons dried oregano
2 teaspoons ground cinnamon

1 large can (28 ounces) crushed tomatoes
1 14 ounce can low sodium beef broth
1 cup barley
1/2 pound baby carrots
water
salt and pepper to taste (I don't add any salt to anything, the feta cheese was salty enough for us.)

4 ounces crumbled feta cheese (the fat free works just as well as the regular)

In a skillet brown the lamb in olive oil.  Add garlic, onion and seasonings after the lamb has begun to brown so they don't burn.  Pour all of the skillet into a slow cooker or rice cooker.  Add the barley and stir to coat the barley in the moist lamb and olive oil.  Add the crushed tomatoes and the beef broth.  Fill the beef broth can with water and add that too.  Add the carrots and stir to combine.

If in a rice cooker, cook on white rice setting until it turns off.  In a slow cooker, cook for 4-6 hours.

Serve with crumbled feta cheese.

Italian Sausage and Barley Stew

I have been trying to eat more whole grains.  So, today in my rice cooker is a new invention of mine.  Here is what I did.


Ingredients:

1 tablespoon olive oil
1 pound hot Italian sausage
2 red bell peppers, cut into once inch pieces
1 hot pepper, diced (all I had in the house was a jalapeno, but I think it would be best with a cherry pepper or some other Italian style chili)
1 medium onion, diced
5 cloves garlic, minced

1 tablespoon olive oil
1 cup pearl barley
3 cups liquid (I mixed beef broth with water, but all water would do)
1 tablespoon oregano
2 bay leaves
1 28 ounce can diced tomatoes
(salt to taste)

In a skillet, heat the olive oil and saute the hot sausage.  I removed it from the casing and used a potato masher to separate it apart.  Add the peppers and onion and stir to combine.  When the vegetables are softening and the sausage is browning, add the garlic and stir to combine.  Remove from heat.

Place 1 tablespoon of olive oil in the bottom of a rice cooker.  Add the pearl barley.  Stir to coat the barley.  Pour contents of skillet over the barley and stir to combine.  Add liquid, oregano, oregano, bay leaves and tomatoes.  Again stir to combine.

Cook on white rice setting or mixture setting if your rice cooker has one.  Serve with freshly grated Parmesan cheese.

MY DINNER IS SO GOOD! Lamb and Barley Stew in Rice Cooker.

I love lamb!  I love my rice cooker!  And, I am on a mission to vary the whole grains that I eat.  So, here is today's dinner.

1 cup pearl barley

2 tablespoons olive oil
1 1/2 cups sliced crimini mushrooms

1 onion, sliced thinly
 1 teaspoon ground thyme
3 garlic cloves minced

1 pound baby carrots 

4 shoulder blade lamb chops about 8 ounces each.

1 17 ounce box of beef broth or stock



Measure 1 cup of pearl barley into the bottom of a rice cooker pan.

In a saute pan at medium high heat, add olive oil and mushrooms.  Let sit without moving for at least 2-3 minutes.  Toss around the pan with tongs and again let sit for 2-3 minutes.  Your mushrooms should brown and break down a bit.  Add the onion and stir around and again let sit for 2-3 minutes.   Add thyme and minced garlic.  Stir around a bit and then pour on top of the barley into the rice cooker.  Place carrots on top of barley.

In the same saute pan, brown the lamb chops on both sides until nicely caramelized.    Place on top of the carrots. 

Pour the box of beef broth over the entire mixture and close rice cooker.  My rice cooker has a "mixture" setting, but I think white rice setting would do.  If you have cooked barley in your rice cooker before you will know the setting.

When it switches to keep warm, it is done.  IT IS AWESOME!

Thanksgiving Dinner in a Rice Cooker

OK, to some people this might seem extreme. But, it is a great way to use up the leftovers from your Thanksgiving feast without having to work as hard as you did when you originally made it. And, it is a great way to have Thanksgiving dinner any time you want.

3 tablespoons butter
1 1/2 cups wild rice
1 cups diced celery
1 onion, diced

2 cups leftover cooked turkey or 2 cups ground turkey, browned and crumbled
2 cups crumbled corn bread or 2 cups corn bread stuffing mix
1 cup frozen or fresh chopped broccoli

1 1/2 cups turkey gravy, homemade or from a jar/can
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried sage or 1 tablespoon fresh
1 tablespoon freshly ground pepper
1 can cream of celery soup
2 cups chicken broth or water

In rice cooker on rice setting or a browning setting if you have one, melt the butter and add wild rice, celery and onion. Stir to coat the wild rice and let the celery and onion soften a bit.

Add turkey, corn bread and broccoli to rice cooker. Stir to mix.

In a bowl mix up the rest of the ingredients and pour over the mixture in rice cooker. Cook on white rice or mixture setting until rice cooker turns off.

Serve with fresh cranberry sauce if desired.

Note: I add no salt to most of the things I cook. In this recipe even people who love salt will probably not have to add any especially if you use canned chicken broth, cream of celery soup, gravy and cornbread stuffing mix. But, if you find the need, salt to your preference.

Fruit Risotto Oatmeal

Fruit Risotto Oatmeal
*Serves 4-6

(For anyone counting: this is fat and sugar free)

1/2 cup steel-ground oats (such as McCann’s Irish Oatmeal) (regular rolled oats works but no where near as good)
1 cup Arborio rice
1 14 ounce can evaporated skim milk and 5 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
1/2 cup Splenda (sugar works too, but I don't use sugar in anything)
1/4 teaspoon salt

1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained
OR
2 cups of any ripe fruit, peaches are my favorite

In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.

Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.

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I have made many rice pudding recipes in my rice cooker. This isn't my favorite, but it is very good and the easiest too. Since today is Rice Pudding Day, I thought I would share it.

Rice Pudding In A Rice Cooker

1 cup of short grain rice
2 cups of water
1 can of sweetened condensed milk
1/4 cup amber maple syrup (don't use the fake stuff, leave it out if you don't have the real stuff)
1 tablespoon ground cinnamon
1 teaspoon freshly ground nutmeg
milk to make up 4 cups total including the condensed milk (just under 3 cups)
2 tsp. vanilla extract


Rice Pudding Recipe Directions

Put the rice and water in your rice cooker, and set it to cook as plain rice.

When the rice is done, add the milk, spices, maple syrup and vanilla extract, stirring to make sure the condensed milk is mixed through. Set the rice cooker to cook again - if your rice cooker has a setting for porridge or congee, use that setting. Check it every 10-15 minutes or so, giving it a bit of a stir until you achieve the desired consistency. Coconut milk may be substituted for all or part of the milk.

***

Kielbasa and Apples in the Rice Cooker

This was a German inspired recipe that I made up today. The idea is to slightly sweeten the sauerkraut using the onion and apple. The red cabbage, the onion and buckwheat noodles melt into the sauerkraut so unless you really stare at it, it just looks like white and red sauerkraut.

2 cups sauerkraut, drained well (fresh, frozen, canned)
2 cups shredded red cabbage
1 Vidalia onion (or any sweet onion will do), thinly sliced
1 apple, seeded, skinned, cored and sliced
1 tablespoon hot mustard
1 tablespoon horseradish
1 inch diameter bunch of buckwheat noodles, broken into 1-2 inch pieces.
1 pound ring of kielbasa, cut in 1 inch pieces
1 cup apple flavored beer (I used a Belgian wheat beer with apple, but you could also use apple cider. Apple juice would also work, but be inferior.)
3 cups water

Place all ingredients in rice cooker or slow cooker. Stir to mix. Set at white rice setting and turn on and cook until rice cooker shuts off. If using a slow cooker, cook on high for 3 hours.

Serve with more mustard if desired.

**

Quick and Healthy Side Dish

I made a really easy side dish today in my rice cooker. Healthy and very tasty too!

Diane's Wild Rice and Veggies


1 teaspoon olive oil
1 onion diced
1 clove garlic, minced
1 tablespoon cumin
1 teaspoon chili powder

1 cup wild rice

1 veggie or chicken bouillon cube
3 cups water
1 bag frozen fiesta veggie mix (beans of all types, carrots, broccoli)


In rice cooker add first 4 ingredients. Stir to mix. Add wild rice. Stir to coat the rice with the oil and flavors. Add bouillon cube and water. Set rice cooker to white or brown rice. (Depending on your preference: the white setting will stop when the wild rice is still nutty in texture and the brown setting will stop when the wild rice is a bit softer.)

About 2-5 minutes before the wild rice is done, add the bag of frozen fiesta veggie mix. Stir to mix. Close rice cooker and wait till it turns to keep warm. ENJOY!!

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Diane's Menu 7/15/2010 - 7/22/2010

Diane's Menu 7/15/2010 - 7/22/2010

7/15 Thu - Spicy Kielbasa and Black Eyed Peas
7/16 Fri - Pork and Broccoli Stir Fry with Brown Rice
7/17 Sat - Mock Fried Chicken and Corn on the Cob
7/18 Sun - Mac and Cheese
7/19 Mon - Take Out Pizza
7/20 Tue - Chicken, Bean and Wild Rice Salad **
7/21 Wed - Chicken Parmesan
7/22 Thu - Pasta Amatriciana
7/23 Fri - Indian Chickpea and Rice Casserole **
7/24 Sat - Dinner out

** Recipe follows



Chicken, Bean and Wild Rice Salad

Makes 6 servings (about 1 cup each)
Preparation Time: 10 to 15 minutes

1 package (6.2 ounces) fast-cooking long grain and wild rice, cooked without spice packet, cooled (I will be making my own using brown rice with the long grain rice)
1 can (15 ounces) Light or Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Light or Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Black beans or Pinto beans or 1 1/2 cups cooked dry-packaged Black beans or Pinto beans, rinsed, drained
1 can (11 ounces) Mandarin orange segments, drained
1 cup frozen, thawed peas

Raspberry Vinaigrette (recipe follows)
Salt and pepper, to taste
6 cups spinach leaves
12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced or cubed
1/2 cup coarsely chopped toasted pecan halves (optional)

Preparation

Combine rice, beans, orange segments, and peas; pour 2/3 cup Raspberry Vinaigrette over and toss. Season to taste with salt and pepper.
Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beets to the side. Drizzle remaining 1/3 cup Raspberry Vinaigrette over beets and chicken. Sprinkle with pecans, if desired.


Raspberry Vinaigrette
Makes about 1 cup

1/3 cup olive oil
1/4 cup raspberry or red wine vinegar
2 tablespoons finely chopped shallots or red onion
2 tablespoons honey
2 tablespoons orange juice

Preparation

Whisk together the all ingredients. Prepared ahead, refrigerate until serving time. Mix again before using.

TIP: To save time, prepared raspberry vinaigrette dressing can be used. To cool rice quickly, spread cooked rice on a cookie sheet and refrigerate.
NOTE: Although bean recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information

Per serving: Calories 445; Fat 13g; % Calories from Fat 24; Carbohydrate 65g; Folate 240mcg; Sodium 1326mg; Protein 26g; Dietary Fiber 12g; Cholesterol 37mg

###

Indian Chickpea-Rice Casserole

2 tsp. canola oil
2 Tbs. mustard seeds
1 tsp. cumin seeds
1 small red onion, peeled and chopped (about 3/4 cup)
1 Tbs. minced fresh ginger
2 1/4 cups low-sodium vegetable broth
1 cup basmati rice
1 cup cooked chickpeas, or canned chickpeas, drained
1/3 cup dried currants
1 medium-sized carrot, peeled and shredded
1/3 cup chopped fresh cilantro, for garnish
1/3 cup roasted cashews, coarsely chopped, for garnish

Preheat oven to 350F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium-high heat. Add mustard and cumin seeds. When mustard seeds begin to pop (after about 30 seconds), turn off heat, and transfer spice mixture to small bowl; set aside.
Heat remaining 1 tsp. oil in Dutch oven over medium heat. Add onion and ginger, and cook, stirring often, 6 minutes, or until onion is softened. Stir in spice mixture, broth, rice, chickpeas, currants and carrot.
Cover and bake 45 minutes, or until rice is tender and broth is absorbed. Garnish with cilantro and cashews, and serve hot.

Serves 6

Source: Vegetarian Times Issue: March 1, 2006 p.47
Formatted by Chupa Babi: 06.22.08

Nutritional Information Per SERVING: Calories: 257, Protein: 7g, Total fat: 7g, Carbs: 43g, Cholesterol: mg, Sodium: 159mg, Fiber: 5g, Sugars: 9g

Heating and popping the mustard seeds make their flavor a nutty, not hot, addition to this fragrant rice casserole. For best results, use a mild vegetable broth, such as Imagine or Swanson, preferably one not made with tomatoes.
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Diane's Menu 6/06/2010 -

Diane's Menu 6/6/10 -

6/6 Sunday - Roasted chicken thighs, corn on the cob
6/7 Monday - Weekly take out pizza
6/8 Tuesday - Hot link grinders on home made semolina rolls, string bean salad
6/9 Wednesday - Jack burger sliders on homemade sour dough rolls, green salad
6/10 Thursday - Steak salad with artichoke hearts, roasted red peppers, mozzarella cheese and balsamic honey dressing.
6/11 Friday - Shrimp Jambalaya with corn (rice cooker)
6/12 Saturday - Out to Dinner for Mexican Food

*****

Diane's Menu Wednesday April 14 -

Diane's Menu 4/14 - 4/22

Another bout of unemployment has hit us. So far it's 9 out of the last 12 months. So, lots of pasta, lots of roasts with leftovers used in recipes and lots of using up what is in the pantry.

4/14 Wednesday - Macaroni and Cheese with Ham and Spinach
4/15 Thursday - Ham and Potato Hash, Carrots
4/16 Friday - Mahi Mahi Skewers with Ham, Pineapple and Ginger-Soy Glaze on Wild Rice
4/17 Saturday - Lamb Ragout with Rigatoni and Ricotta
4/18 Sunday - Roast Turkey, Garlic Smashed Potatoes, Carrots
4/19 Monday - BLT Farfalle
4/20 Tuesday - Turkey Shepard's Pie
4/21 Wednesday - Sweet and Sour Thai Noodle Bowl
4/22 Thursday - Turkey Stromboli, Salad

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Diane's Menu 11/08/09 - 11/18/09

Diane's Menu 11/08/09 - 11/18/09

Sunday 11/8 Honey Ham, Cheddar Cheese Grits, Steamed Carrots
Monday 11/9 Pizza
Tuesday 11/10 Black Bean Stew with Ham, Rice and Vegetables
Wednesday 11/11 Pork Stir Fry with Asian Vegetables
Thursday 11/12 Chicken Sorrentino, Spinach, Rice Pilaf
Friday 11/13 Burgers, Twice baked sweet potatoes
Saturday 11/14 Grilled Chicken over salad with apples, spiced pecans and blue cheese crumbles
Sunday 11/15 Football Fare - Buffalo Wings, Stuffed Potato Skins, Vegetable Crudite etc
Monday 11/16 Pizza
Tuesday 11/17 Vegetable Risotto in Rice Cooker **
Wednesday 11/18 Curried Cider Pork Stew **

** Recipes below

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Risotto in your Rice Cooker


Some of the best rice cooker recipes are not just for plain old rice, but for that Italian specialty, risotto. Less labor-intensive than making on the stove, making risotto in your rice cooker is easy.

To make 4 servings, you'll need:


2 tablespoons butter, olive oil, or a combination of both
1/4 cup onion, shallot, or leek
1/4 cup white wine or vermouth
1 cup Arborio rice
About 2-3 cups of a vegetable of your choice, such as asparagus, mushrooms, squash, etc. The vegetable should be cut into bite-sized pieces, about 1 inch
3 cups stock or broth (either chicken or vegetable work best)
1/4 to 3/4 cup chopped fresh herbs or flavorful greens, such as parsley, arugula or watercress (use less if the herbs are very pungent; more if they're mild)
1/4 cup grated parmesan cheese
salt and pepper


First, set your rice cooker to "Quick Cook" or "Regular" or "Brown" and let the surface of the rice-cooker pot heat up for a minute or two. Add the butter or olive oil to the pot and use a wooden spoon or a silicone spatula to spread it across the surface of the pot. When the oil is heated, add the onion, shallot or leek and stir to coat with the oil. Sauté it, stirring occasionally, until it softens and turns translucent. This should take about 4 to 5 minutes.

Pour in the white wine or vermouth and stir to combine. Cook for a few minutes to allow the alcohol to evaporate and the wine to heat up and reduce a little.

Add the rice to the pot and stir to coat the grains of rice completely with the wine. Sauté, stirring frequently, until the rice starts to absorb the wine. The rice will eventually become translucent around the edges, with a small white dot remaining. This means it's ready for the stock.

But before you add the stock, add the vegetables and sauté them for a minute or two, stirring occasionally. Leafy vegetables, such as arugula or, in the case of this recipe, watercress, should not be added until the last minute. But harder vegetables like asparagus or squash, need time to simmer and cook through.

Pour in the stock or broth, all at once, and stir to combine it with the rice.

Close the lid on the rice cooker. If your cooker has a porridge setting, set it for this. If it is an on-off cooker, or only has a "Regular" setting, then use that setting. Either way, set a timer for 20 minutes.

After 10 minutes, check on the rice and give it a stir to recombine the ingredients. When the timer goes off, check on the risotto. If there is still a lot of liquid remaining, and the rice is still hard in the middle, cook it a little longer. The rice should be tender, but still have a little "bite" to it, what the Italians refer to as al dente. And there should be enough liquid remaining to make it just slightly soupy.

Stir in the cheese, season with salt and pepper, and add up to another tablespoon of butter, if desired.

If you're using fresh herbs or chopped greens, add them now, stirring them in to combine and wilt. You can close the lid and let the risotto sit for a minute to wilt the greens.

Spoon risotto into a shallow soup bowl and sprinkle with grated parmesan cheese and, if desired, some fresh chopped herbs such as parsley or basil. Enjoy!


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Curried Cider-Pork Stew

2 lb. boneless pork shoulder
4 medium red and/or green crisp-tart cooking apples
1 Tbsp. cooking oil
1 large onion, cut into thin wedges
2 tsp. curry powder
1 (14-oz.) can chicken broth
2/3 cup apple cider or apple juice
1/4 tsp. salt
1/4 tsp. ground black pepper
12 oz. baby carrots with tops, trimmed, or packaged peeled baby carrots
2 stalks celery, sliced
1 (1-1/2-lb.) butternut squash, peeled, seeded, and cubed (2 cups)
Sour cream, shredded orange peel, snipped fresh oregano and/or freshly ground pepper (optional)

1. Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside. In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
2. Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender. Serve with sour cream, orange peel, oregano and pepper. Makes 6 servings.

Nutrition Facts
Calories 379, Total Fat (g) 14, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 102, Sodium (mg) 526, Carbohydrate (g) 31, Total Sugar (g) 15, Fiber (g) 6, Protein (g) 32, Vitamin A (DV%) 0, Vitamin C (DV%) 52, Calcium (DV%) 10, Iron (DV%) 19, Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes and Gardens


*****

RED CURRY CHICKEN

Here is the recipe for our dinner tonight from the Glorious One-Pot Meals cookbook. . Made with chicken broth instead of lite coconut milk it is 6 Weight Watchers points per serving. If made with the coconut milk (lite) it is 9 points per serving. The recipe serves 2.

This is INFUSION cooking. Use the appropriate size pot and layer exactly as stated. DO NO STIR.

RED CURRY CHICKEN

1 cup Quinoa (can substitute brown rice, that has been soaked for 30 minutes, or regular rice but no longer Simply Filling)

3/4 pound chicken breasts or thighs

One 14 ounce can coconut milk, light or regular (I used fat free chicken broth, if you use coconut milk lite it adds 3 points per serving and it is no longer Simply Filling)

2-4 tablespoons red curry paste

1 1/2 tablespoons fish sauce (found in Asian markets, substitute Worcestershire sauce if you don't have it or won't buy it.)

1 teaspoon brown sugar (I am using brown sugar Splenda. Points not figured for real brown sugar)

zest of 1 lime or 1/2 teaspoon lime juice

5-10 fresh basil leaves or 1 teaspoon dried

2 carrots, sliced into coins

One 15 ounce can chickpeas, drained and rinsed

2 large handfuls fresh spinach, or one 10 ounce package frozen

Preheat the oven to 450°F.

Brush the inside of a 2 quart cast iron Dutch oven with canola oil. Don't use a pot that is much bigger as the timing and moisture content for this type of infusion cooking is based on the structure and size of the pan.

Since the quinoa in a strainer under cold water until the water runs clear. (I buy pre-rinsed Quinoa, but most has a soap like coating that needs to be rinsed off.) Spread the quinoa in the pot in and even layer. Place the chicken on the quinoa.

In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest and basil. Pour half the mixture over the chicken.

Scatter the carrots and then the chickpeas in the pot. Top with the spinach and pour the rest of the coconut mixture over all.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If you use rice and it is still a bit crunchy, quickly fluff with a fork and replace the lid. Let sit for another 3-5 minutes before serving.

On a scale of 1 - 10, hubby gave it an 8. I gave it a 9.5. It was very good! The quinoa was so nutty and the chicken was so tender and moist. It was everything I hoped for and more.

Tomorrow is Argentinian Beef. Review will be posted!!

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Diane's Menu August 23 - 31 - 2009

Diane's Menu August 23 - 31 - 2009
Sunday - Aug 23 - Roast Chicken, Curried Grains with Broccoli in Rice Cooker
Monday - Aug 24 - Weekly take out pizza
Tuesday - Aug 25 - Asian Inspired Salad with left over chicken from Sunday
Wednesday - Aug 26 - Grilled Turkey Breast, Salad, Baked Sweet Potatoes
Thursday - Aug 27 - Chicken/Eggplant Parmegiana, Brown Rice
Friday - Aug 28 - Chalupa **
Saturday - Aug 29 - Rotelle with Roasted Corn, Braised Zucchini, Roasted Garlic, Oregano and Feta **
Sunday - Aug 30 - Strip Steak, Grilled Veggies
Monday - Aug 31 - Dinner sized Shrimp Cocktails with Cocktail Sauce, Cole Slaw

****

**Recipes below


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Chalupa

1 lb Dry pink beans
3 lb Pork roast
1/2 c Chopped onion
2 Cloves garlic, minced
1 Tbsp Salt
2 Tbsp Chili powder
1 Tbsp Cumin
1 tsp Oregano
1 can (4-oz.) chopped green chilies
Corn chips

Sort and rinse beans. Put all ingredients except corn chips in Dutch oven,an electric crockery cooker or heavy kettle. Add 7 cups water. Cover andsimmer about 5 hours, or until roast falls apart and beans are done.Uncover and cook about 1/2 hours to desired thickness. Serve with cornchips and pass condiments for choice of toppings: (chopped tomato,avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce orother hot sauce).



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Rotelle with Roasted Corn, Braised Zucchini, Roasted Garlic, Oregano and Feta
Courtesy Robin Miller

2 ears roasted corn
1 pound rotelle pasta, or any spiral-shaped pasta (I will be using whole wheat pasta)
2 teaspoons olive oil
2 medium zucchini, chopped
1/2 cup diced red onion
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1/3 cup roasted garlic cloves
2 tablespoons chopped fresh parsley leaves
Salt and ground black pepper
1/2 cup crumbled feta cheese (I will be using fat free feta cheese)


Directions

Preheat oven to 400 degrees F.

Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day. Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes.

Pour mixture over pasta and toss to combine, adding cooking water,if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

Diane's Menu August 2 - 8, 2009

Diane's Menu August 2 - 8, 2009

Sunday Aug 2 - Turkey Kielbasa in Homemade BBQ Baked Beans over Rice - Beans are pressure cooked and then the whole thing is slow cooked.
Monday Aug 3 - Take Out Pizza
Tuesday Aug 4 - Roast Chicken, Curried Quinoa and Spinach Pilaf in Rice Cooker
Wednesday Aug 5 - Prime Rib, Carrots, String Beans, Salad
Thursday Aug 6 - Chicken Sorrentino (my version of one I had at a restaurant) over Spinach and Rice
Friday Aug 7 - Asian Pork Chops, Bulgar and Bean Sprout Asian Salad
Saturday Aug 8 - Out for Dinner and Music

Diane's Menu June 15 - June 21

Diane's Menu June 15 - June 21

Monday - Jerk Chicken Tenders, Broccoli, Brown and Wild Rice
Tuesday - Slow Cooker Lamb Osso Bucco, over Polenta Squares
Wednesday - Shrimp Cocktails, Raw Carrots, Garlic Bread
Thursday - Steak, Salad, Baked Potato
Friday - Whole Wheat Pasta Amatriciana
Saturday - Dinner out
Sunday - Fathers' Day Rib Eye, Asparagus, Garlic Smashed Potatoes

Diane's Menu April 12 - April 18

Diane's Menu April 12 - April 18

Sunday - Easter Dinner at my Sister's - Roast Lamb, lots of veggies
Monday - Paganucci Stuffed Peppers, Grilled Tilapia
Tuesday - Slow Cooked Tuscan Beef Stew **
Wednesday - Slow Cooker Fajitas **
Thursday - Pineapple Shrimp Rice Bake **
Friday - Grilled Chicken, Brown and Wild Rice Pilaf, veggie of some kind
Saturday - Dinner out

** Recipes below
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Pineapple Shrimp Rice Bake

SERVINGS: 8
CATEGORY: Main Dish
TIME:
Prep: 30 min. Bake: 15 min.

Ingredients:

2 cups chicken broth
1 cup uncooked long grain rice (I am using brown rice)
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons canola oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds cooked medium shrimp, peeled and deveined
1-1/2 cups cubed fully cooked ham
3/4 cup pineapple tidbits, drained (I am using fresh pineapple)

Directions: In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.

Yield: 8 servings.
Nutrition Facts One serving:(1 cup)Calories: 273, Fat:7 g, Saturated Fat:1 g, Cholesterol:143 mg, Sodium:774 mg,Carbohydrate:25 g, Fiber:1g,Protein:25 g




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Slow Cooked Tuscan Beef Stew

1 can (10 3/4 oz.) tomato soup
1 can (10 1/2 oz.) beef broth
1/2 cup dry red wine OR water
2 lb. beef for stew, cut into 1" pieces
1 can (14 1/2 oz.) diced Italian-style tomatoes
3 large carrots , cut into 1" pieces
1 tsp. Italian seasoning, crushed
1/2 tsp. garlic powder
2 cans (about 16 oz. each) white kidney beans (cannellini), rinsed and drained

MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in 3 1/2-qt. slow cooker.COVER and cook on LOW 8 to 9 hr. or until done.


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Slow Cooker Fajitas

1 to 1½ lbs. boneless beef round steak, or chicken breast cut in strips
½ lg. red bell pepper, cut in strips
½ lg. green bell pepper, cut in strips
1 lg. onion, cut into thin slices
1 pkg. dry fajita mix (1 oz.)
¼ c. water
6 lg. flour tortillas (I will be using lettuce wraps for mine)
2 sm. tomatoes, chopped
1 avocado, peeled, thinly sliced
½ c. dairy sour cream (We will have fat free sour cream, if we have it at all)

In slow-cooker, combine beef (or chicken or combination of both), peppers, onion, fajita mix and water. Cover and cook on LOW 5 to 6 hours or until meat is tender. Warm tortilla in microwave according to pkg. directions. With spoon, lift meat mixture out of pot. Place about 3/4 cup mixture along center of each tortilla. Top with chopped tomato, sour cream and avocado. Fold both sides over filling.

Makes 6 servings.

Diane's Menu March 29 - April 4 2009

Diane's Menu March 29 - April 4 2009

Sunday - Roast Pork, Sweet Potatoes, Broccoli
Monday - Shrimp Kabobs, Brown Rice
Tuesday - Whole Wheat Pasta with Marinara Sauce, Salad
Wednesday - Grilled Chicken Cutlets, Curried Quinoa and Asparagus Pilaf in Rice Cooker
Thursday - Hamburgers, Red Cabbage Slaw
Friday - Onion Crusted Tilapia, Snow Peas, Baked Potato
Saturday - probably steak dinner out

Diane's Chicken and Quinoa Chili in Rice Cooker

I am always experimenting with my rice cooker and grains. Today I made something so good for lunch that I have to share it.

Diane's Chicken and Quinoa Chili in Rice Cooker

2 Teaspoons Olive Oil
1 medium onion diced
1 jalapeno pepper, diced
1 tablespoon cumin
1/2 cup quinoa
1 small can fat free chicken broth
1 small can stewed tomatoes
1 precooked or grilled chicken breast
1 packet Sazon seasoning
1 can corn or 1 1/2 cups frozen corn kernals

In rice cooker on browning cycle, if you have one, heat oil and add onion and jalapeno pepper to saute for a few minutes. When soft add cumin and quinoa, stir to coat. Add chicken broth and tomatoes. My chicken breast was fully cooked, but frozen so I put it in at this point. If yours is cooked and cold, you might want to also put it in at this point. If it's cooked and room temperature you could wait till the end. If you want to cook the chicken in the rice cooker, you can chunk it up in 1 inch chunks and also add it at this point. Add the Sazon seasoning. Close rice cooker and set for regular rice. It will take about 1 hour. When it has 2-5 minutes to go, add corn and stir to distribute. Close rice cooker and allow to finish.

This is SOOO good. Spicy and tasty and very filling. I think this will be enough for 2 lunches or if I had made it for dinner and added another chicken breast it would have been enough for my husband and I both.

It is totally on the WW plan for Simply Filling. I didn't figure out points because I am not counting points at this time.

Diane's Menu March 1 - 7 2009

Diane's Menu March 1 -7 2009


Sunday - Spinach Ravioli, Salad
Monday - Corned Beef, Baked Sweet Potato, Salad
Tuesday - Turkey/Beef Chili
Wednesday - Blackened Talapia, Brown Rice, Black Bean/Corn Salad
Thursday - Chicken Thighs Moroccan Style, Steamed Bok Choy, Whole Wheat Couscous
Friday - Grilled Rib Eye Steak, Baked Potato, Broccoli, Salad
Saturday - Pasta some style - not decided yet, might be out to dinner before live music.