Food that is good
My darling sdwolfpup is going on a switchy diet. I like cooking and rather enjoy talking with people about food, so it seemed only natural to poke around and see if I could find any recipes that might work for this new diet of hers! I've attempted to arrange them by order of difficulty cooking. I have made the first four - the risotto and the curried shrimp rice are from a friend, so I don't know how intensive the cooking level is for those.
Easy Garlic Hummus
Puree 1 can of chickpeas with 3 tablespoons each of olive oil and lemon juice, and 1 teaspoon of crush garlic in a food processor until smooth, and then eat!
I have been assured that a comparable amount of chickpeas that were soaked over night would get the same results as the canned ones, I've just never been that adventurous. *g* ETA: isiscolo informs me that one needs to cook the chickpeas in addition to soaking them. I am kind of really glad I've never tried non-canned chickpeas - that wouldn't have turned out well! /ETA And while I usually eat it with pita chips, I would assume that there is something that doesn't involve white flour or yeast that is comparable for the crunchy.
Garlic Rubbed Chicken
2 tsp chopped garlic
1 tsp dried oregano
1 tsp paprika
1/2 tsp pepper
lemon juice
Combine the spices in a bowl and rub the mixture over the chicken breasts. Sprinkle with lemon juice and grill/bake until finished!
Easy Beans and Rice
1/2 cup rice (I usually use white rice, but it might be interesting to experiment with brown)
1 cup water
1/3 cup black or red beans
1 tsp olive oil
2 tsp Cajun spice (I usually just buy Kroger's, because I have no imagination, but if the pre-packaged spices are a problem, this recipe looks like a promising place to start experimenting with your personal taste)
1/2 lb andouille sausage, chopped into bite sized pieces (optional)
Put the beans to soak in warm water for at least 30 minutes before cooking and set aside (I like my beans a bit harder than a lot of other people I know, so you might need to let them soak longer if you like yours on the softer side). Bring rice and water to a boil. Add the drained beans, spice, olive oil and sausage, and cook on low for 25-30 minutes. If the mixture is still runny, let stand for 5 minutes off of the heat, and then serve.
Bell Pepper & Chicken Pasta
3/4 lb chicken breasts, chopped into cubes
1 tsp minced garlic
1 cup chicken broth
3/4 cup red bell peppers, coarsely chopped
2 tbsp black olives
(When you're allowed to eat mushrooms again, they taste amazing in this, but for the time being, I'd substitute artichoke hearts or just skip them, because this is a pretty flavorful dish on its own)
With light olive oil, brown garlic and chicken together in a deep skillet. When the chicken is browned, add the rest of the ingredients and bring to a brisk simmer. Let simmer for 10 minutes, stirring occasionally. Serve over any kind of pasta that works with your restrictions, or drain and chill, and serve over lettuce.
Curried Shrimp and Rice
(And if shell-fish are on the no list, I am told that chicken is a very good substitute for both of these recipes)
1 cup brown rice
2 cups water
1 lb cooked shrimp, devained and peeled
1 cup green bell pepper, chopped
1/4 cup green onion, thinly sliced
1 tsp finely ground pepper
2 tbsp curry powder
In a skillet, lightly brown the shrimp, bell pepper and onion, using a very small amount of olive oil. Set aside. Bring rice and water to a boil. Add the shrimp, bell pepper onion, and spices, and cook on low for 25-30 minutes. If the mixture is still runny, let stand for 5 minutes off of the heat, and then serve.
Shrimp Risotto
1 1/2 cup chopped artichoke hearts
4 1/2 cups chicken broth
1 cup water
1 tsp Old Bay seasoning
10 large shrimp
1 tbsp olive oil
1/2 cup chopped onion
1 garlic clove, finely chopped
1 1/2 cup rice
Marinate artichokes if desired. In a large sauce pan, bring 1 cup of the chicken broth to boil, along with the water and Old Bay seasoning. Add the shrimp, and boil until pink (usually about 3-5 minutes). Heat 2 tsp olive oil to saute the onion in a large skillet for 3 minutes. Add the garlic and rice and cook while stirring for 1 minute. Turn temperature down to medium low and add 2/3 cup chicken broth at a time, stirring until the liquid has been absorbed. This could take up to 20 minutes. Saute the artichoke hearts in the remaining 1 tsp olive oil and stir into risotto. Enjoy!
Among my other thoughts, I am a firm believer that there is not a vegetable in the world that doesn't taste delicious lightly sauteed in garlic olive oil. I just wish for your sake that it were warmer - you have an ideal grilling diet! Also, icanhazrecipes is probably my favorite Live Journal recipe sharing comm. Browsing through quickly, it looked like there were more than a few promising recipes, so I hope that something works for you! *hugs* Now I am off to enjoy my half of a snow day. I wish it were a whole snow day, but I am more than happy to take what I can get!
Easy Garlic Hummus
Puree 1 can of chickpeas with 3 tablespoons each of olive oil and lemon juice, and 1 teaspoon of crush garlic in a food processor until smooth, and then eat!
I have been assured that a comparable amount of chickpeas that were soaked over night would get the same results as the canned ones, I've just never been that adventurous. *g* ETA: isiscolo informs me that one needs to cook the chickpeas in addition to soaking them. I am kind of really glad I've never tried non-canned chickpeas - that wouldn't have turned out well! /ETA And while I usually eat it with pita chips, I would assume that there is something that doesn't involve white flour or yeast that is comparable for the crunchy.
Garlic Rubbed Chicken
2 tsp chopped garlic
1 tsp dried oregano
1 tsp paprika
1/2 tsp pepper
lemon juice
Combine the spices in a bowl and rub the mixture over the chicken breasts. Sprinkle with lemon juice and grill/bake until finished!
Easy Beans and Rice
1/2 cup rice (I usually use white rice, but it might be interesting to experiment with brown)
1 cup water
1/3 cup black or red beans
1 tsp olive oil
2 tsp Cajun spice (I usually just buy Kroger's, because I have no imagination, but if the pre-packaged spices are a problem, this recipe looks like a promising place to start experimenting with your personal taste)
1/2 lb andouille sausage, chopped into bite sized pieces (optional)
Put the beans to soak in warm water for at least 30 minutes before cooking and set aside (I like my beans a bit harder than a lot of other people I know, so you might need to let them soak longer if you like yours on the softer side). Bring rice and water to a boil. Add the drained beans, spice, olive oil and sausage, and cook on low for 25-30 minutes. If the mixture is still runny, let stand for 5 minutes off of the heat, and then serve.
Bell Pepper & Chicken Pasta
3/4 lb chicken breasts, chopped into cubes
1 tsp minced garlic
1 cup chicken broth
3/4 cup red bell peppers, coarsely chopped
2 tbsp black olives
(When you're allowed to eat mushrooms again, they taste amazing in this, but for the time being, I'd substitute artichoke hearts or just skip them, because this is a pretty flavorful dish on its own)
With light olive oil, brown garlic and chicken together in a deep skillet. When the chicken is browned, add the rest of the ingredients and bring to a brisk simmer. Let simmer for 10 minutes, stirring occasionally. Serve over any kind of pasta that works with your restrictions, or drain and chill, and serve over lettuce.
Curried Shrimp and Rice
(And if shell-fish are on the no list, I am told that chicken is a very good substitute for both of these recipes)
1 cup brown rice
2 cups water
1 lb cooked shrimp, devained and peeled
1 cup green bell pepper, chopped
1/4 cup green onion, thinly sliced
1 tsp finely ground pepper
2 tbsp curry powder
In a skillet, lightly brown the shrimp, bell pepper and onion, using a very small amount of olive oil. Set aside. Bring rice and water to a boil. Add the shrimp, bell pepper onion, and spices, and cook on low for 25-30 minutes. If the mixture is still runny, let stand for 5 minutes off of the heat, and then serve.
Shrimp Risotto
1 1/2 cup chopped artichoke hearts
4 1/2 cups chicken broth
1 cup water
1 tsp Old Bay seasoning
10 large shrimp
1 tbsp olive oil
1/2 cup chopped onion
1 garlic clove, finely chopped
1 1/2 cup rice
Marinate artichokes if desired. In a large sauce pan, bring 1 cup of the chicken broth to boil, along with the water and Old Bay seasoning. Add the shrimp, and boil until pink (usually about 3-5 minutes). Heat 2 tsp olive oil to saute the onion in a large skillet for 3 minutes. Add the garlic and rice and cook while stirring for 1 minute. Turn temperature down to medium low and add 2/3 cup chicken broth at a time, stirring until the liquid has been absorbed. This could take up to 20 minutes. Saute the artichoke hearts in the remaining 1 tsp olive oil and stir into risotto. Enjoy!
Among my other thoughts, I am a firm believer that there is not a vegetable in the world that doesn't taste delicious lightly sauteed in garlic olive oil. I just wish for your sake that it were warmer - you have an ideal grilling diet! Also, icanhazrecipes is probably my favorite Live Journal recipe sharing comm. Browsing through quickly, it looked like there were more than a few promising recipes, so I hope that something works for you! *hugs* Now I am off to enjoy my half of a snow day. I wish it were a whole snow day, but I am more than happy to take what I can get!