Brown Rice = Healthy and Tasty Side Dishes

Let's face it.  Most of us lead busy lives, and cooking from scratch, while ideal, oftentimes just isn't possible. At least, not everyday.  So we turn to prepackaged convenience foods.  These food products, while tasty and easy to prepare, have their drawbacks, such as too much salt, MSG, and other nasty chemicals that we really shouldn't be putting into our bodies.

One of my favorite convenience foods for years was Rice-a-Roni.  My mother refused to buy the stuff when I was a kid, so l was introduced to it by a college boyfriend who didn't have a lot of money.  He bought it because it was cheap, and then I started buying it.  It tasted good, it was easy to prepare, and it was inexpensive.  After college I continued buying it, and I've been eating it for years.  However, I keep hearing that processed foods are bad for you, so now I really am trying to cut back on foods like Rice-a-Roni. I think I've finally found a tasty substitute.  Brown rice cooked in chicken or beef broth. 

Sometimes the solution is so simple we want to smack ourselves on the head and shout, "Well duh! Why didn't I figure this out before."

If you're really into eating healthy, organic foods, you can find organic chicken or beef stocks, and brown rice at stores like Trader Joe's.  From there simply follow the directions for cooking the rice, using the stock instead of water.  If desired, add a little salt and pepper, or your favorite seasoning, and that's it.  You have a healthy, delicious brown rice side dish that is just as easy to prepare as those convenience rice dishes, and probably cheaper per serving.

I know, I should have figured this one out a long time ago.  Nonetheless, it's my tip for the day.

GM

Chicken Pot Pie

One of my favorite memories growing up was Mom serving those little single-serving chicken pot pies.  They were something of a treat at our house, and I've always wanted to duplicate the recipe.  Here is what I came up with. It's easy, inexpensive, and delicious.  Enjoy.

GM

CHICKEN POT PIE

1 package refrigerated pie crusts
1 can cream of potato soup
1 can cream of chicken soup
1/2 cup milk
1 cup mixed vegetables, defrosted
1/2 medium onion, chopped (optional)
1 or 2 chicken breasts, cubed
1 teaspoon poultry seasoning
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper

Preheat oven to 350° and defrost vegetables in the microwave. Set aside. Unroll one pie crust and place it into a 9-inch pie pan. Cut chicken into small cubes, about 1/2 inch in diameter and brown in a saute pan or skillet, with the chopped onion, (if desired), over medium heat.

As chicken is cooking blend soups, milk, and seasonings in a large mixing bowl.  Add vegetables and stir.  Blend in cooked chicken, and pour mixture into the pie crust.  Top with remaining pie crust.  Gently kneed edges of the crusts together around the edges, and cut a few small vents across the top.  Bake for about 45 minutes to one hour, or until the crust turns brown.  Serve.

Quick and Easy Chicken and "Dumplings"

Sometimes this thing called life happens, and you just don't have time to cook.  This recipe is perfect for those occasions as it's quick, easy and delicious.  It's inspired by a Campbell's soup recipe, but I've added my own personal touches.

Enjoy.

GM




QUICK AND EASY CHICKEN AND "DUMPLINGS"

1 can cream of potato soup
1 can cream of chicken soup
1 cup milk
1 teaspoon poultry seasoning
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1 packaged frozen broccoli, cauliflower and carrots, defrosted and chopped
2 - 3 chicken breasts, cut into cubes
1 packaged refrigerated buttermilk biscuits

Preheat oven to 350° and defrost vegetables in the microwave.  Once defrosted, chop into smaller pieces and set aside.  Cut chicken breasts into small cubes, 1/2 to 1 inch in diameter, and grill in a saute pan over medium heat.  While chicken is cooking blend soups, milk and seasonings in a 9 x 13 1/2 inch baking dish.  Add vegetables and blend.  Once the chicken is cooked all the way through add it to the soup mixture and blend. Place in oven and bake for 15 minutes

While the chicken is backing pop open the biscuits, separate, and slice each biscuit into quarters.  After chicken has baked for 15 minutes remove from the oven.  Carefully arrange biscuit pieces over the top of the soup and chicken mixture, and place it back in oven.  Bake for an additional 15 minutes, or until the biscuits are golden brown.  Serve.

Fifteen Bean Soup

There is nothing like a bowl of hot, home-made soup on a cold winter's day, and this recipe is probably the easiest one I know. The ingredients are also very inexpensive, so it is also one of my most economical recipes too. This soup makes a great side dish, or it can be served on its own. Enjoy.

GM

FIFTEEN BEAN SOUP

1 package dried fifteen beans or mixed beans
1 can beef broth
1 can diced tomatoes with green chili
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon black pepper
seasoning packet (if included with the beans)
1 - 2 tablespoons salt (optional)
1 cup cubed ham (optional)

Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Pour beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.

If the water appears "foamy" after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly again, and again remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, remove any loose skins, and again heat to boiling over medium heat. If the water appears "foamy" again, pour into colander and repeat.

Once water is boiling, and it appears less foamy, add remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. This soup goes well as a side dish with steaks, or serve with cornbread.

Beef Chop Suey

I know, I've been so busy lately that I've hardly had time to post on this blog, but, as we ring in the new year, I shall attempt to do better in 2012.  To that end I've adapted a recipe from Anna's Kitchen, my WWII ration cookbook, for Heart Chop Suey.  Let's face it. To most of us, organ meat is yukky, and when I publish my updated version most of the organ meat recipes will include adaptations or suggested substitutes.  For this recipe I used stew meat, but a chuck steak, or even a tenderloin, would do nicely.  The result was a tasty, easy-to-prepare meal that was both healthy and delicious; a great way to start a New Year.

Enjoy.

GM

BEEF CHOP SUEY
1 to 1 1/2 pounds stew meat or chuck steak
3 tablespoons flour
2 cups coarsely chopped onion
1 cup chopped carrots
1/4 cup butter or margarine
1 cup diced celery
1/2 coarsely chopped green pepper
2 bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons soy sauce
4 cups boiled rice

Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.