This was really delicious and bacon-y. The only problem is that it didn’t make enough. Next time I would probably double it. Enjoy!
1/2 lb Red Kidney Beans, soaked at least 8 hours and drained
4 oz Bacon, chopped
1/2 Onion, diced
1/2 Red Bell Pepper, diced
2 Celery Stalks, diced
Salt and Pepper
1/8 teaspoon Cayenne Pepper
2 Cloves Garlic, minced
2 Bay Leaves
Brown Rice, for serving
Green Onions, for garnish
Heat a large pot over medium heat, add bacon and cook until crispy. Remove bacon from the pot with a slotted spoon and reserve on a plate.
Add onion, bell pepper, celery, salt and pepper and cayenne pepper to the pot with the bacon fat. Cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute.
Add beans, bacon, 4 cups water and bay leaves. Bring to a boil, simmer and cook covered for 1 hour.
Mash 1/2 the beans with a spoon or potato masher. Simmer for about 20 minutes.
Serve over rice with green onions on top.
Yield: 3-4 Servings
-Recipe from 100 Days of Real Food-
I made this on a very busy Monday. Monday is typically busy with grocery shopping, swim lessons, home for dinner then off to volleyball with friends. After grocery shopping I threw everything in the slow cooker while the kids ate lunch. By the time we got home from swim lessons the house smelled amazing! It was so delicious. Chloe, who is 4 ½ now loved it. This made a lot, so it will be dinner another night this week. Yum! Definitely give this one a try.
3 lbs Boneless Skinless Chicken Thighs
1 ½ Cups Lentils, rinsed
4 Cups Chicken Broth
1 Small Onion, diced
2 Tablespoons Red Curry Paste
½ Tablespoon Garam Masala
1 teaspoon Curry Powder
½ teaspoon Turmeric
1 teaspoon Sugar
1 teaspoon Garlic, minced
1 teaspoon Fresh Ginger, minced
⅛ teaspoon Cayenne Pepper
14 oz Can Tomato Sauce
¼ Cup Canned Coconut Milk
Fresh Cilantro, for garnish
Cooked Rice for serving
Add chicken thighs, lentils, broth, onion, red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, cayenne, tomato sauce and coconut milk to a slow cooker. Cook on high for 4 hours or low for 7-8 hours.
Serve over rice with cilantro on top.
Yield: 6-8 Servings
-Recipe adapted from Pinch of Yum-
1 lb Asparagus, trimmed and cut on diagonal in 1″ pieces
1/2 Small Yellow Onion, sliced thin in half rings
1 teaspoon Minced Garlic
1-2 teaspoons Canola Oil
2-3 Tablespoons Lemon Juice
1/4 cup Water
1 Tablespoons Dijon Mustard
1 Tablespoon Butter
1/2 teaspoon Dried (or fresh) Dill Weed
1/2 teaspoon Freshly Ground Black Pepper
2 Cups Hot Cooked Brown Rice
Heat skillet over high heat, add oil, onion and garlic, cook 1-2 minutes, stirring constantly. Add asparagus, cook 2-3 minutes until it is bright green and crisp tender. Remove from pan and set aside. Add lemon juice and water, scraping bottom of pan to get any bits that are stuck. Add butter and mustard and stir until combined. Add dill and pepper, and additional water to reach desired sauce constancy. Pour sauce over asparagus mixture and serve over hot rice, or toss with rice. Serve immediately.
(Feel free to experiment with different or additional herbs)
Yield: 2 as main dish or 4 as a side dish
I have been making stir-fry once a week for several weeks now because I’ve found that my 2 year old will actually eat rice. Owen gets very excited when I say rice is for dinner. I don’t like saying that my kids are picky…they just haven’t learned to like certain foods yet. Chloe always says she will like certain things when she is older.
2 Tablespoons Canola Oil
1 1/2 Cups Shredded Chicken (or turkey)
12 oz Bag Frozen Stir-Fry Vegetables
8 oz Can Water Chestnuts
1/2 Cup Orange Juice
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Orange Zest
2 Cloves Garlic
1 teaspoon Ginger
3 Tablespoons Cornstarch
Blend together all the sauce ingredients in a blender or food processor. Pour the sauce into a small saucepan and cook over medium/high heat for about 5 minutes. The sauce will thicken up a lot.
Heat the oil in a wok or large skillet over high heat.
Add chicken, frozen vegetables and water chestnuts to the hot pan. Cook, stirring constantly until the chicken and veggies are hot.
Add the sauce and keep stirring until everything is coated in the orange sauce, about 1 minute. If the sauce is too thick, add a splash of orange juice.
Serve over brown rice.
Yield: about 3-4 servings
Sausage and Brown Rice Casserole is a delicious combination of rice, sausage and veggies in a creamy chicken velouté sauce topped with cheese. Enjoy this comforting dish!
2/3 Cup Brown Rice
1 lb Pork Sausage
1 Small Onion, chopped
1 Celery Stalk, chopped
1 Green Bell Pepper, chopped
Salt & Pepper, to taste
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Stock
1/2 Cup Monterey Jack Cheese, shredded
Preheat oven to 350°F.
Cook brown rice.
While the rice is cooking, brown the sausage in a large skillet over medium/high heat. Add onion, celery and bell pepper, cooking until softened. Season with salt and pepper to taste.
While the sausage is cooking, melt butter in a medium saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in chicken stock. Bring to a boil, reduce heat to low and simmer for 10-15 minutes until thickened.
Combine rice, sausage mixture and sauce together in a casserole dish. Top with cheese and bake until bubbly, about 30 minutes.
Yield: 4 Servings (could stretch to 6 servings with more rice)