For More Delicious American Menu Mailer Recipes go to www.cookingtf.com
Sunday, September 6, 2009
Wednesday, September 2, 2009
Eatin' In Season: Early Fall Months
Apples
Bell Peppers
Figs
Nectarines
Pears
Tomato
Avocado, Haas
Berries
Garlic
Okra
Plums
Zucchini
Basil
Corn
Grapes
Onion
Potato
Beans-shell
Cucumber
Oranges
Summer
Squash
Beans-Snap/green
Eggplant
Melon
Peaches
Tomatillo
Do with these what you will...I'm sure your skillet's will be sizzlin'!
Monday, June 22, 2009
Eatin' in Season: June
The following are in season for the month of June so snatch them up at your local farmer's market for your culinary delight!
- Apricots
- Cherries
- Green Onions
- Okra
- Summer Squash
- Basil
- Corn
- Limes
- Peaches
- Sweet Onions
- Beets
- Cucumbers
- Melons
- Peas
- Tomatoes
- Berries
- Grapes
- Mission Figs
- Red Onions
- Zucchini
- Carrot
- Green Beans
- Nectarines
- Salad Greens
Thursday, April 23, 2009
Mahogany Rice Pudding
Mahogany black rice may initially look black; it’s really dark purple and will color its cooking liquid with a beautiful lilac tint. Enjoy this rice pudding hot, cold or at room temperature with equally delicious results.
2 1/2 cups water
1 1/4 cups uncooked Mahogany rice
1 (14-ounce) can regular or light coconut milk
1/4 cup wildflower honey
1 cup chopped strawberries
3/4 cup blueberries
3/4 cup peeled and chopped kiwi
¼ cup of toasted coconut
Place water and rice into a medium pot, cover and bring to a boil. Reduce heat to low and simmer until all of the water is absorbed, about 45 minutes. Uncover and stir in coconut milk and honey. Bring back to a simmer and cook, uncovered, for 15 minutes more.
Place pudding in a clear glass bowl to “show off” how beautiful this colorful dessert is! Top with chopped fruit & coconut just before serving.
Recipe from “Simple Substitutions for Healthy Eating” by Cindy Karas
Wednesday, March 18, 2009
Monday, February 16, 2009
Spanish Rice
- 2 boneless, skinless chicken breasts
- 1 ½ cups of short grain brown rice
- 1 medium onion, minced
- 4 cloves of garlic, sliced paper thin
- Salt and pepper
- ¼ cup of cilantro, chopped
- 1 small can of organic tomato sauce
- Extra virgin olive oil
- 2 1/2 cups of chicken stock
- ½ cup of water
Drizzle oil in large pot and brown chicken on all sides. Remove and set aside.
Sauté onions in pot
for about 3 minutes and then add garlic, paprika, salt, pepper and rice. Stir often until garlic and onions are translucent. (You may need to add a bit more oil). Add chicken back to pan with tomato sauce and ½ cup of water and give it a good stir.In a separate pot add stock and bring to a boil and then add to chicken mixture. Turn heat to low and simmer for about 50 minutes or until rice is done.
Place in shallow serving bowl & sprinkle cilantro on top for garnish.
Recipe by Cindy Karas
Subscribe to:
Posts (Atom)