Rice Cooker Mexican Rice

Recipe from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Husband-Tested in Alice’s Kitchen
Makes 4 servings

This was a delicious way to serve rice in a more interesting way.  It would make a great dish to  prepare on meal prep day.  I think adding black beans and pimento stuffed green olives at the end would also be quite yummy.  Serve it along other dishes (as shown above) or make it to serve alongside tacos for for taco night.  

1 Tablespoon olive oil

1/3 cup finely chopped onion

1 teaspoon minced garlic

1 cup long grain rice (I used white basmati rice.)

1/2 cup peeled and chopped fresh tomato (I used 1/2 cup salsa.)

1 3/4 cup water

2 teaspoons chili powder

1/2 teaspoon Kosher salt

Set the rice cooker for the Quick Cook or Regular Cycle.  Place the oil in the rice bowl.  When hot, add the onion and garlic.  Cook until softened, about 2 minutes.  Add the rice and cook, stirring a few times, until it turns ever-so-slightly golden, about 10 minutes.  Add the tomatoes (or salsa) and sauté a bit longer.  Add the water, chili powder and salt.  Stir just to combine.  Cancel the cooker.  Remove the bowl from the rice cooker and set aside for 15 minutes.  (This is to allow it to cool enough so that the Too Hot message will not happen.) Place the rice cooker bowl back in place, close the lid and hit the Regular Cycle.  When the machine switches to the Keep Warm Cycle, let the rice steam for 10 minutes.  Fluff the rice with the rice paddle or a wooden spoon.  This will hold on Keep warm for 1-2 hours.  Serve hot.

Cheesy Chili Oil-Free French Fries (Vegan)

 

Recipe from Minimalist Baker

Husband-Tested in Alice's Kitchen

Serves 6

In an effort to reduce the amount of oil we consume on a daily basis, I'm playing with sautéing and roasting without oil.  I tested this recipe by one of my favorite bloggers, Minimalist Baker.  It's a keeper for sure.  I honestly don't see why I need to use oil to make roasted potato fries anymore.  These came out VERY crispy and flavorful, worthy of company.  

2 1/2 - 3 lbs. yellow potatoes (I used fingerling potatoes.)

Water (for steaming)

3 Tablespoons nutritional yeast

1 teaspoon chili powder (I used Trader Joe's Chili Seasoning Blend.)

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Dash cayenne pepper, optional

Preheat the oven to 425 F.  Rinse the potatoes clean.  Line a large sheet pan with parchment paper or a silicone liner.  Slice potatoes lengthwise into small wedges (about 1/4 - 1/2 inch wide.) Place a steamer basket into a pot with about 1-inch boiling water.  Cover and steam for 5 minutes or until the potatoes are slightly tender, but not cooked.  Transfer the potatoes to the baking sheet.  Top with the spice mixture.  Toss gently to coat.  Spread out the potatoes in a single layer so that they do not touch one another.  (You may need to use a second sheet pan to do this.  It's very important to keep space between the potato wedges for them to become crispy.) Bake at 425 F for 15 minutes.  Remove from the oven.  Set the oven to 450 F.  Flip the potatoes over to ensure even baking.  Bake for an additional 10-15 minutes or until crispy and golden brown.  Serve hot!  Store any leftovers covered in the fridge up to 4 days reheating at 375 F until hot.

**Note:  According to the original recipe, these potato fries were only 64 calories per serving, but when I checked on Very Well Fit's Nutritional Recipe Calculator, the calorie amount for 1 of 6 servings was 171.  

Slow Cooker Turkey, White Bean, and Pumpkin Chili

Serves 8

Recipe from SkinnyTaste Fast & Slow

Husband-Tested in Alice’s Kitchen

I made this soup right after Thanksgiving and used the leftover turkey.  (The original recipe calls for ground turkey.)  You could certainly use cooked chicken as well.  It took no time at all to make and was great to have ready while I was busy with holiday preparations.  We thought this chili tasted fantastic and loved the hint of sweetness of the pumpkin along with the chili.  Pumpkin adds extra vitamins, minerals and fiber.  It gives the chili a nice color as well.  This is a mild chili and would appeal to the youngsters.  It’s also very filling and perfect for an autumn or winter day.

Cooking spray

2-3 cups cooked turkey or chicken OR 1-2 lbs. lean ground turkey**

Kosher salt, to taste

Freshly ground pepper, to taste

1 small onion, chopped

3 cloves garlic, minced

2 cups vegetable broth or chicken broth

2 (15 oz.) cans Great Northern or navy beans, rinsed and drained

1 (15 oz.) can unsweetened pumpkin puree

1 (4 oz.) cans chopped mild green chilies

1½ Tablespoons ground cumin

2 teaspoons ground chili powder

1 teaspoon dried oregano

2 bay leaves

***If using cooked turkey or chicken, just add it to the slow cooker.  If using ground turkey, spray cooking oil in a large skillet.  Brown the ground turkey and then drain.  Place in the slow cooker. 

Spray the cooking oil in the skillet.  Add the onion and garlic.  Cook a minute or two until softened.  Add the onion and garlic to the slow cooker.  Add the remaining ingredients. 

Cook on low for 8 hours or on high for 4 hours.  Remove the bay leaves and serve.

Note:  You can serve this chili as is or topped with one or more of the following:  chopped red onion; minced cilantro; chopped avocado; diced jalapeno; plain yogurt; shredded cheese.

Nutritional Information:  (per 1 cup serving) 268 calories; 9.5 g fat (2.5 saturated fat); 75 mg cholesterol; 22 g carbohydrates; 6.5 g fiber; 25 g protein; 4 g sugars; 832 mg sodium (reduce the sodium by using homemade broth and omit any added salt)

Taco Torte

Recipe from Smitten Kitchen/Adapted from the Mom 100 Cookbook

Husband-Tested in Alice’s Kitchen

Serves 6

This is just fantastic and so much fun to make.  I think it would be a great dish to serve at a party.  And, it’s meatless!  Meat lovers won’t miss the meat, I promise.  I tested this recipe out on my husband and also my mother who was visiting recently.  They both LOVED it.  I think the kids would have fun helping with prep.

Nonstick cooking spray
1 Tablespoon olive, vegetable, or canola oil
1 medium onion, chopped small
1 clove garlic, minced
1 fresh chile pepper, chopped small (I used bits of leftover bell peppers that I had in the fridge plus a jalapeno.)
1 teaspoon ground cumin
1 ½ teaspoons chili powder (adjust to taste)
1 can (14 ounces) chopped tomatoes, undrained
¼ cup tomato paste
2 cans (15.5 ounces each) black, red or kidney beans (or a mixture of any two), drained and rinsed
Kosher or coarse salt and freshly ground black pepper
1½ cups corn kernels, fresh (from 1 to 2 ears) or frozen and thawed
3 cups (about 2¾ ounces) rough-chopped baby spinach leaves
6 medium-size (8-inch) whole-wheat flour tortillas (although corn should work too)
2 cups (8 ounces) shredded Monterey Jack or cheddar cheese (I used a mixture of pepper cheese and white cheddar.)
Chopped fresh cilantro, sour cream or plain yogurt and/or salsa for serving (optional)

Heat the oven to 400°F. Line a 9-inch round cake pan or cast-iron skillet tightly with foil and spray it with a nonstick spray. Or, you can coat a 9-inch springform with nonstick spray or use a parchment round and skip the foil, since the torte is easier to remove from a springform.

Heat the oil in a large skillet over medium heat. Add the onion, garlic, fresh chile pepper (if using), cumin, chili powder, and cook until you can smell the spices and the onion is softened, about 3 minutes. Stir in the tomatoes and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes.

Place 1 tortilla in the prepared pan. Spread one-sixth (just eyeball it) of the bean and vegetable mixture evenly over the tortilla, then sprinkle ¼ cup of the shredded cheese evenly over the top. Repeat with 5 more layers, ending with the last of the bean mixture and shredded cheese.

Bake the tortilla stack until it is hot throughout and the top is lightly browned, about 20 minutes. Let the it sit at room temperature for 5 minutes, before removing it from the pan, either by carefully lifting the foil that lines the pan or by opening the springform sides. Cut it into wedges using a sharp knife and serve it with a spatula or better yet a pie server. Sprinkle the top with cilantro, if desired, and serve with sour cream or plain yogurt and/or salsa on the side, if you like.

The torte also reheats well.

All the ingredients prepped in advance and ready to go.

This Taco Torte is easy to assemble.  Just layer away!

Here's the Taco Torte right out of the oven.

Black Bean, Mushroom, and Spinach Quesadilla

Recipe from Calories In, Calories Out Cookbook via myfitnesspal.com

Husband-Tested in Alice’s Kitchen

Make this when you’re on a budget and in a hurry instead of heading to a fast food joint.  

½ Tablespoon olive oil

1 clove garlic, minced

8 oz. cremini mushrooms, sliced

¼ teaspoon chili powder or to taste

4 cups loosely packed baby spinach

1 cup cooked black beans or canned, rinsed and drained (I used beans I had made in the slow cooker, froze and then thawed.)

1 cup frozen corn, thawed (This was not in the original recipe, but I had some in the freezer and thought it would be a nice addition, which it was.)

2 Tablespoons minced jalapeno chilies

Kosher salt, to taste

Freshly ground pepper, to taste

4 whole-wheat tortillas

1 cup shredded Monterey Jack cheese

Fresh cilantro leaves, for garnish

In a large non-stick skillet, heat the oil over medium-high heat.  Add the garlic and cook for 20 seconds, then add the mushrooms, chili powder and sauté, stirring occasionally, for 5 minutes, or until the mushrooms are light golden and most of the juices have evaporated.  Add the spinach and stir until wilted, and then add the black beans, corn, if using, and jalapenos.  Stir until well combined.  Season the mushroom mixture with salt and pepper.  Transfer to a bowl and set aside.  Wipe skillet with a paper towel and set aside. 

Lay the tortillas on a flat surface.  Sprinkle one half of each round with an equal amount of cheese, then divide the mushroom filling squally over the cheese.  Fold each tortilla in half.

Reheat the skillet over medium heat.  Place one of the quesadillas in the skillet (add a second one if it fits) and cook for about 3 minutes on each side, or until the cheese melts and the inside is warm.  Continue to cook the remaining quesadillas.  Serve promptly.  (It tastes especially nice with a bit of fresh salsa on the side.)

Nutritional Information: (Serving size: 1 quesadilla)

370 calories; total fat 12 g; saturated fat 5 g; cholesterol 20 mg; sodium 846 mg; carbohydrate 44 g; fiber 8 g; sugar 1 g; protein 20 g

Orzo Salad with Spicy Buttermilk Dressing

Recipe from Barbara Lauterbach, Cooking Light and Southern Living

Husband-Tested in Alice’s Kitchen

Yield: 4 servings

This tasty and colorful salad gets a spicy kick from its buttermilk dressing which includes chili powder and cayenne.  What a great meal for a picnic or the lunch box!

1 cup uncooked orzo (I used whole-wheat orzo.)

1 cup frozen whole-kernel corn, thawed and drained

12 cherry tomatoes, quartered (I used 3 very small tomatoes, large dice.)

3 green onions, sliced

1 cucumber, large dice (This is optional, but it’s summer and I had an abundance of cukes.)

1 (15-ounce) can black beans, rinsed and drained (I used cooked dried black beans that I had made in the slow cooker.)

¼ cup low-fat buttermilk

3 Tablespoons chopped fresh cilantro, divided

3 Tablespoons fresh lime juice

2 Tablespoons light sour cream (I used plain Greek yogurt.)

2 Tablespoons mayonnaise

1 teaspoon chili powder

½ teaspoon kosher salt

¼ teaspoon black pepper

1/8 to ¼ teaspoon ground red pepper (cayenne pepper)

2 garlic cloves, crushed

1 peeled avocado, cut into 8 wedges

1 Tablespoon chopped fresh parsley (Optional)

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Nutritional Information: (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley) Calories 424; Fat 15.3 g; Saturated fat 2.3 g; Mono fat 8.4 g; Poly fat 2.7 g; Protein 12.7 g; Carbohydrate 63.8 g; Fiber 10.1 g; Cholesterol 6 mg; Iron 1.8 mg; Sodium 607 mg; Calcium 80 mg