Cuisine Eric

I love southwestern meals accompanied by beans and rice.  Here is a great take on a red rice. 1 cup rice (I used parboiled) 1 8 oz can tomato sauce 1 4 oz can fire roasted diced green chilies (I used Trader Joe’s) 1 tsp salt-free Southwestern spice mix (I used Good&Gather) 1 large plum tomato finely diced (a bit less than 1/4-inch) Pour tomato sauce, green chilies and spice mix into a 2 cup measure and bring to 1-3/4 cups with water. Heat a drizzle of oil in a medium pot and tip in the rice.   Cook for about 2-3 minutes, stirring constantly. Add the liquid mix and a dash salt and pepper to taste (about 1/4 tsp each). Bring to a gentle boil, reduce to the slightest simmer, stir, cover and cook for about 10 minutes. Then, gently stir in the plum tomatoes. Re-cover and cook for another 5-10 minutes until rice is fully cooked and fluffy. Allow to sit off the heat, covered, for about another 5-10 minutes. Fluff with a fork. Serves about 4 as a side dish.

Black beans, sweet potatoes and kale are combined with aromatic rice and fresh herbs to form a rich protein-packed vegetarian dish, hearty enough to feed a hungry crowd for dinner. 1 Tbsp canola oil 1 cup long grain rice (I used Basmati) 1 Tbsp red quinoa (optional) 1-1/2 cup water 1/2 tsp salt 2 Tbsp butter plus 1 Tbsp olive oil 1 medium onion, diced 1 medium sweet potato, peeled and cubed 1/2-inch 2 cups fresh kale leaves, trimmed and chopped 1 clove garlic 1 Tbsp fresh rosemary leaves 1 Tbsp fresh thyme leaves 1 can black beans, rinsed and drained well. crushed red pepper flakes for garnish, if desired. Sauté the rice (and quinoa, if using) in the oil for about five minutes.   Add the water and salt and bring to a gentle boil.   Stir, reduce to a lazy simmer and cook covered for about 15 minutes until all the water is absorbed.   When done, remove from heat and allow to rest for 15 minutes. Meanwhile, sauté the onion in the butter and olive oil. Cook for about 10 minut...

This flavorful rice dish could be a nice vegetarian meal on its own, or a side dish as part of a bigger meal. This pairs beautifully with a rich curry. 1 sweet yellow onion, sliced 2 Tbsp ghee or butter 1 Tbsp ghee or butter 1 zucchini squash, cubed 1 yellow summer squash, cubed 1/3 cup frozen peas, thawed 1 tsp panchpuran (or 1/2 tsp cumin seeds plus 1/2 tsp fennel seeds) dash crushed red pepper flakes 2 cups cooked basmati rice fresh mint leaves for garnish (optional) Cook the onions in the ghee or butter for about 15 minutes, until nicely caramelized and browned.  Initial cooking can be at slightly higher heat, but stir often.  After about 5 minutes, the heat should be fairly low to avoid burning.  Set onions aside in a bowl. In the same skillet, brown the zucchini and summer squash in a bit more ghee or butter over relatively high heat.  This will brown the surface quickly, while keeping the structure of the squash firm.  Cook for only about 3-5 minute...

Here is a largely plant-based meal, but with a seasoning of chicken, which is certainly optional. 1/2 sweet yellow onion, diced 2 cups broccoli, stalks peeled and chopped, small flowerets separated 3/4 cup whole wheat Israeli couscous 1/4 cup orzo 2 cloves garlic, minced 1 can chick peas rinsed and drained 1 cup dry white wine plus 1 cup water 1 chicken breast, diced 1/2-inch Preheat oven to 375F.  Heat a dash of olive oil is a wide oven-going skillet.  Add the onion and the broccoli stalks and sauté for about 5-8 minutes. Add the couscous and orzo. Continue cooking another 5 minutes or so, stirring very often.   Add the garlic and chick peas and cook another 2-3 minutes. Add the wine and water and bring to a gentle boil.  Add the chicken and broccoli and return to a gentle boil. Transfer skillet to the oven and cook uncovered for about 20-30 minutes, or until all the water is absorbed. Serve with a favorite sala...

This hearty plant-based meal will stick to your ribs. It's packed with protein and highly flavored with aromatic spices and basmati rice. The sweetness of the roasted squash gives a smooth counterpoint to the heat from crushed red pepper. 1 small butternut squash, peeled, seeded and cubed 1/2-inch, about 3 cups 2 stalks celery, finely diced 1/4 cup frozen peas, thawed 2 cloves garlic, minced 1 can chickpeas, rinsed and drained 1/4 tsp coriander powder 1/8 tsp ground nutmeg 1/4 tsp ground cinnamon dash crushed red pepper flakes, to taste 3 cups cooked brown rice (I used Basmatti) 2 green onions, finely sliced Preheat oven to 425F.  Toss the squash with a dash of olive oil, kosher salt and black pepper.  Scatter on a rimmed roasting pan.  Roast for about 30 minutes, turning once, until the squash browns up a bit and is just softened. Meanwhile, sauté the celery in a skillet in a dash of olive oil.  After about 5 minutes add the g...