Sunday, May 12, 2019
This yellow rice is so easy to make and goes great with about any main dish. It truly is one of my favorite side dishes. Not only do I think it is pretty but it tastes every bit as good as it smells. It is light, fluffy, and delicious.
Super Easy Yellow Rice
2 c. chicken broth
1 c. long grain rice
1/4 c. butter
1 tsp. turmeric
1 tsp. dehydrated onion
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground ginger
Heat up the butter in a pot over medium heat. Stir in the rice, garlic powder, and onions. Cook and stir until the rice becomes light brown.
Stir in the turmeric and then pour in the chicken broth, salt, pepper, and ginger and turn the heat to medium-high. Bring the mixture to a boil and then turn it down to low and cover. Allow it to simmer for about 25-30 minutes or until the rice is tender and most of the liquid is absorbed. Remove from heat and fluff it with a fork before serving.
This is perfect like this but sometimes I like to bolster the flavor and nutrients by adding in a cup of frozen peas or frozen carrots. It also adds some color and makes it even prettier.
Freezes well and reheats beautifully.
A half cup of prepared rice is a serving and there are 40 carbs per serving.
Here are a few dishes that I like to serve this yellow rice along side of:
Friday, May 10, 2019
This is another meal that I shared on my Wednesday "what's for dinner" post on my Facebook page. The post got a lot of comments and even more requests for the recipe so here it is.
Pictured above is the ham concentrate I used. I bought it at Wal-mart. There are 3 envelopes in the box and I used just one for the recipe. Pretty good stuff to keep on hand because it flavors about as well as a ham hock does.
One cup of soup has 29grams of carbs and 9g of fiber.
This makes a really satisfying dinner and is not just for cold days. I make this all year long because it is so hearty, rich and smells divine. It has so much flavor that you will want to make it again and again.
Beans not only taste really good but they are to be considered a "super food". They are packed full of fiber, protein and antioxidants and not only that, but you can store them for years and they are also one of the cheapest food you can buy.
Here are some suggestions to what to serve with this No Soak 15 Bean Soup:
- Fresh Homemade bread that only takes an hour to make
- Delicious Cast Iron Skillet Cornbread (which is what I made to go with it in the above picture)
This recipe calls for 15 different kinds of beans. I generally just buy a one pound bag of "15 bean soup" that you can find at most grocery stores. If you can't find it, just use whatever kinds of beans you prefer. Here is an image of the mix that I buy.
No Soak 15 Bean Soup Recipe
2 cups of the bean mix
1 lb. cooked ham, shredded or cut into chunks
4 carrots, peeled and diced up
2 celery ribs, diced
2 bay leaves
1 large white onion, peeled and diced up
1 envelope of ham flavored concentrate (picture underneath the ingredients)
1 T. olive oil
1 T. garlic powder
1 tsp. thyme
1 tsp. pepper
1/2 tsp. sea salt
First thing you need to do to make this soup is to turn your crock pot onto low. Open up your package of beans and set the seasoning pack that comes with it aside. I don't use the seasoning pack that is included. I generally give the seasoning packet to my mother-in-law to use but you can do with it what you want. I prefer to season my soup with the spices I choose.
Rinse the beans thoroughly with cool water. Put the beans into your crock pot and pour in the stock/broth on top. In a skillet, heat up your oil. Once the oil is hot, saute the onions, carrots, and celery together until the onions are translucent and the celery is softened.
Once they are done, scrape the veggies out of the skillet and into the crock pot. Add in the rest of the soup ingredients and gently stir. Put the lid on the crock pot and allow the soup to cook for at least 6 hours. The soup is ready when the beans are tender. I often will allow the soup to cook for up to 10-12 hours so it will develop the flavors even more.
Remove the bay leaves before serving.
Tuesday, May 7, 2019
Pot roast is a favorite of most families. It is the most flavorful, comfort meal that is a staple Sunday evening meal for so many of us in America! It takes a bit of work to make this but it is TOTALLY worth the effort. Quick and easy is not always best and this is one recipe that proves that fact.
Cooking a Roast in a Cast Iron Dutch Oven
4 lb. rump roast (or chuck roast)
1 lb. carrots, peeled and halved lengthwise
3 c. beef broth
6-8 mushrooms (I used baby bellas)
4-6 large potatoes, peel and cut into large chunks
3 T. olive oil
1 medium onion, halved or cut into slices
2 T. red wine vinegar
1 T. Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. pepper
Preheat your oven to 300 degrees.
You will need a large cast iron Dutch oven for this recipe and it needs to be about a 6 quart sized one. Be sure to also have a lid that will fit it and your Dutch oven needs to be well seasoned.
Place the oil into the Dutch oven and heat the oil on medium-high heat and then put the roast into the hot pan and sear the meat on all sides. Searing the meat locks in the flavor so do not skip this step. Sear on each of the 4 sides for about 2-5 minute per side. You want it browned well. Once it is seared, remove the roast from the pan and place on a plate and set aside.
Throw the onions into the pot and cook them until they are softened. Be sure to stir them often and do not allow them to burn or caramelize. Scoop out the onions once they are softened and set the onions on a plate and set aside.
Stir the carrots into the hot oil and let the carrots brown a bit on both sides. They only take a minute or two in the hot oil. You are not cooking them, you are just browning them a bit. Once browned, remove them and set them on a plate also.
Put the onions back into the pot and then stir in the garlic powder, basil, rosemary, thyme, Worcestershire sauce and red wine vinegar. Slowly pour in the beef broth. Stir and bring the liquid to a slow boil. Allow it to boil for 1 minute and then turn off the stove.
Gently place the roast into the hot liquid. Be sure to go slowly so you don't splatter the hot liquid onto your skin. The roast will not be fully submerged and that is okay. You want about half of the roast to be covered. Add a bit more beef broth (or water) if needed.
Sprinkle the salt and pepper over the roast and cover the Dutch oven with a lid and place it into the oven. You do need to use a heavy lid...using aluminum foil will not be enough.
Bake for 2 hours. After 2 hours, carefully remove the Dutch oven from the oven and remove the lid. Carefully, flip the roast over. Again, be careful to not get burned. Add in the carrots, potatoes and mushrooms and more beef broth (or water) if it needs it. Replace the lid and put the Dutch oven back into the oven and bake it for another hour or two. The roast is done when it falls apart easily and the veggies are soft.
This meal serves 8 and each serving has 18 carbs for those who use an insulin pump (like my hubby).
|Sometimes we even mash up the potatoes and make gravy from the pan drippings.|
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