This is the best recipe I’ve found for basic yellow rice. Pairs well with Mexican, Mediterranean, Indian, or any Middle Eastern cuisine. Or with anything off of the grill. (Citrus-Marinated Chicken- or actually turkey- pictured above.) For a simple variation, throw in a handful of frozen peas to steam with the rice during the last 5 or so minutes of cooking.
Yellow Rice
INGREDIENTS
2 tsp. canola or grapeseed oil
1 medium shallot, chopped
1 clove garlic, minced
1 1/2 cups white or brown jasmine or basmati rice, well-rinsed (brown rice will take much longer to cook, check package for directions)
2 1/2 cup low-sodium or homemade chicken broth
1 tsp. salt
1/2 tsp. turmeric
DIRECTIONS
1. Heat oil in a medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes (adjust cooking time accordingly for brown rice). Fluff with a fork and serve warm.
For memorial day we grilled these steak kabobs (the recipe can be used for chicken, turkey, steak, pork… all yum) and had that sugar cookie crust fruit pizza I already shared for dessert. On the side I served a Smoked Gouda pasta salad that mimics the addictive one you can find at Whole Foods (I’ll be posting it next) and this charred corn salad. Both were a bit hit. Thankfully there was so much food to go around we had a bit leftover and I hoarded them to devour the next day. And both tasted just as good- maybe better- with age.
I charred my ears of corn on my trusty Griddler, but I bet an outdoor grill would provide even more flavor. The charred kernels are cut off the cob and tossed with red onion, cherry tomatoes, and an amazing basil vinaigrette. Think lots and lots of fresh basil with some garlic, olive oil, and cider vinegar. Let it sit a few hours to marinate if you can resist. And enjoy it all summer.
Charred Corn Salad with Basil Vinaigrette
INGREDIENTS
6 ears fresh corn on the cob, shucked
1-2 Tbsp. canola oil
kosher salt and freshly ground black pepper
1 1/2 cups packed fresh basil leaves
1 clove garlic, grated
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 (10-16 oz.) container small cherry or grape tomatoes, halved
1/2 small red onion, diced
DIRECTIONS
1. Preheat an indoor grill pan or outdoor grill over high heat.
2. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
3. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper. (I added 1/2 tsp. kosher salt.)
4. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season to taste with salt and pepper.
Today is Clara’s 2nd birthday! I know it’s her day, but I feel a big sense of accomplishment myself. I’ve been a mama for 2 whole years. My baby is practically grown, my job is almost done, right?! Hah.
Dustin is in Colorado interviewing with two more dentists and missed her big day. So we’re saving most of the celebrating for this weekend. But I did serve her pizza- which I made– followed by frozen custard- which I bought– for dinner tonight and mid-meal she declared, “pizza and ice cream are my favorites!”. And she requested I re-sing her the birthday song about five times before bed. So a birthday success, I’d say.
Because it’s almost Cinco de Mayo and we sure love Mexican food around here, we’re having a fiesta for her on Saturday. Every party I plan revolves around the food. Decorations, games, etc. are all an afterthought. So I’ve been working on her party menu for some time and tested a few new dishes that didn’t make the menu, but are definitely worth repeating. This is one of them. It’s traditional Mexican/Spanish rice kicked up a notch. The rice is cooked beforehand and then simmered for a short time with tomatoes, garlic, black beans, cumin, and chili powder and finished with fresh herbs. You can add a jalapeno and made it as spicy as you wish. This Mexican rice is vibrant and fresh. Serve it with enchiladas or stuff it in a burrito or top it with grilled chicken or fish and devour a bowlful.
Mexican Tomato Rice and Beans
INGREDIENTS
1 cup uncooked medium grain white or brown rice
14.5 oz can diced tomatoes
2 Tbsp. extra virgin olive oil
6 cloves garlic, minced
1 medium jalapeno, ribs and seeds removed (or not if you like it extra spicy) and minced (optional)
15 oz. can black beans, drained and rinsed
1 1/2 tsp. kosher salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup fresh oregano, chopped (or 1 tsp. dried)
1/4 cup fresh cilantro, chopped
DIRECTIONS
1. In a medium saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min (if you are using brown rice increase the cooking time according to the package directions). Remove from the heat and let the pan stand, covered, for another 5 min.
2. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
3. Heat a large skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes. Serve immediately.
Nothing too fancy to share with you today. Just good old green beans, prepared another favorite way. Between this recipe and the roasted green beans I posted not long ago, we’ve been eating a lot of them around here lately. But nobody is complaining, so that says something. These green beans are slowly simmered on the stove (with garlic and onion and chicken broth) while, ideally, the rest of your dinner is cooking. Try them with this stuffed chicken and some classic mashed potatoes. Yum.
Skillet Fresh Green Beans
INGREDIENTS
1 lb. fresh green beans, ends trimmed
1-2 Tbsp. butter or olive oil or a combination of the two
2 cloves garlic, minced
1 cup onion, chopped
1 cup homemade low-sodium chicken or vegetable broth
1/2 cup chopped red bell pepper (optional, I omitted)
~1/2 tsp. kosher salt
freshly ground black pepper, to taste
DIRECTIONS
1. Heat oil and/or butter in a large skillet over medium heat. Add the garlic and onions and cook for several minutes. Add the green beans and cook for another minute until they turn bright green. Add the chicken broth, red pepper (if using), salt and some freshly ground black pepper. Turn heat to medium-low and cover partway with a lid, leaving a large enough crack for steam to escape. Cook for 20-30 minutes, stirring once or twice, until the liquid evaporates and the beans are fairly soft, yet still a bit crisp. (If the pan dries out too quickly you can add more chicken broth during cooking.) Season to taste with salt and freshly ground black pepper before serving.
I’m about to hop on a plane. (Um, I wish it was that easy. I’m hauling a car seat and stroller and luggage and a lap child, so my getaway will be anything but graceful- or relaxing.) Clara and I are headed for Arizona. For some warmth and sunshine and catch-up time with one of my best friends. I’ve been looking forward to this trip for several years, not knowing if it would actually happen. Now it’s here, it’s happening! A late Christmas gift to myself. But I’ll admit that traveling with a toddler is like a reoccurring nightmare. I know what’s coming and I can only hope for the best. And yet here we go again. Dear friends and 70 degree days will be worth it.
I thought I’d share a quick recipe before I depart. Something I’ve made a handful of times recently because it’s such a simple delicious way to eat your broccoli. This broccoli is tossed with olive oil, salt, and pepper- some garlic if you wish- then roasted until tender yet crisp. Little bits of the broccoli darken and char- the best part. Eat it straight off the pan or dust with crushed red pepper and/or Parmesan for a special touch. (In full disclosure, Clara still prefers her broccoli steamed. But she’s under two and not to be trusted when it comes to such things.)
**Winner of last week’s cast iron skillet giveaway announced at the bottom of this post.**
Roasted Broccoli
INGREDIENTS
1 lb. fresh broccoli, cut into florets
2-3 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
optional:
minced garlic
freshly grated Parmesan or sharp white cheddar
crushed red pepper flakes
DIRECTIONS
1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil and coat it with cooking spray.
2. Place the broccoli on the baking sheet and drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss to coat and spread the broccoli in an even layer. (Optional: Toss garlic with broccoli before roasting.)
3. Bake in preheated oven for 20-25 minutes, turning halfway through, until tender-crisp (the broccoli will brown in spots). Serve immediately. (Optional: Sprinkle with Parmesan or cheddar and/or red pepper flakes.)
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