POLENTA WITH CREMINI MUSHROOMS AND FETA CHEESE

 

POLENTA WITH CREMINI MUSHROOMS AND FETA CHEESE

 

PORTIONS: 4

 

INGREDIENTS

1 tbsp. olive oil

1 minced garlic clove

1 tbsp. diced onions

6 oz. / 170 gr. Cremini mushrooms, diced

1 tsp. fresh thyme leaves

1 tsp. fresh oregano leaves

2 tsp. chopped parsley

2 cups water with 1 chicken bouillon or chicken broth

2 cups milk

1 tsp. salt

¼ tsp. ground pepper

3 tsp. butter

½ cup diced feta cheese

 

TOPPING

1/3 cup diced feta cheese

1/3 cup diced tomatoes cut in half lengthwise

1 tbsp. chopped cilantro

1 tsp. olive oil

½ tsp. lemon extract

 

METHOD

Heat the oil in a pot and cook garlic and onions until transparent.

Add and sweat the cremini mushrooms with the herbs.

Incorporate chicken broth, milk, salt and pepper. Bring the liquid to a boil.

Lower the flame and slowly add the corn flour and beat at the same time.

Add butter, feta cheese and mix.

You can serve the polenta the way it is or put it in molds.

Brush some butter in ramequins dishes and fill with the polenta. Let it rest a couple minutes and put it upside down on a plate.

Mix the ingredients for the topping and decorate the top.

Serve immediately.

JEERA RICE # 2

 

JEERA RICE # 2

 

Jeera is the Indian name for cumin seeds.

Basmati rice is very fragrant and delicious.

 

PORTIONS: 4

 

INGREDIENTS

1 cup Basmati rice

1 tbsp. clarified butter or vegetable oil

½ tsp. cumin seeds

3 cloves

1 small piece cinnamon stick

1 bay leaf

1¾ cups boiling water

¼ tsp. salt

 

PREPARATION

In a pot heat the clarified butter or vegetable oil and add the cumin seeds, cloves and cinnamon. Some seed will start popping up, cook for a few seconds.

Add the rice and fry it a beat until start turning a white color. Do not overdo it.

Add water, bay leaf, salt and mix.

Cover the rice; let it cook for 20 minutes at low heat. Turn off the heat and let it rest for 5 minutes.

The rice will be nice and loose.

JEERA RICE #1

 

JEERA RICE

Jeera is the Indian name for cumin seeds.

Basmati rice is very fragrant and delicious.

 

PORTIONS: 4

 

INGREDIENTS

1 cup Basmati rice

1 tbsp. clarified butter or vegetable oil

½ tsp. cumin seeds

1¾ cups boiling water

¼ tsp. salt

 

PREPARATION

In a pot heat the clarified butter or vegetable oil and add the cumin seeds. Some seed will start popping up, cook for a few seconds.

Add the rice and fry it a beat until start turning a white color. Do not overdo it.

Add water salt and mix.

Cover the rice; let it cook for 20 minutes at low heat. Turn off the heat and let it rest for 5 minutes.

The rice will be nice and loose.

BASMATI RICE WITH GREEN PEAS

 

BASMATI RICE WITH GREEN PEAS

 

PORTIONS: 6

 

INGREDIENTS

1½ cups basmati rice

1 tbsp. vegetable oil

2½ cups boiling water

½ tsp. salt

2 garlic cloves, chopped

½ cup onions, diced

½ red pepper, diced

2/3 cup cooked green peas

1 tsp. fresh oregano

1 tsp. parsley, chopped

 

METHOD

In a pot heat the oil at moderate temperature and lightly brown the rice until you see it to turn to a white color.

Add the boiling water, salt, put the lid on, turn the flame to low and slowly cook for 20 minutes. Turn off the heat and let it rest 5 minutes.

In a sauté pan pour a bit of oil and sauté the garlic and onions together.

Add and sauté red pepper.

Add herbs and heat up green peas.

Mix in the cooked basmati rice.

Serve immediately.

STIR FRY BROWN BASMATI RICE WITH SUNDRIED TOMATOES

STIR FRY BROWN BASMATI RICE WITH SUNDRIED TOMATOES

½ cup brown basmati rice

1¼ cup water

¼ tsp. salt

1 tbsp. vegetable oil

¼ cup diced yellow onions

1/3 cup diced green peppers

1/3 cup diced sundried tomatoes

METHOD

In a small pot, place the rice, water, salt and bring it to a boil. Reduce the heat and cook until water is absorbed.

Heat the oil in a frying pan and stir fry the vegetables together.

Add and mix the rice with the vegetables.

QUINOA WITH CAPERS AND OLIVES

QUINOA WITH CAPERS AND OLIVES

PORTIONS: 2

INGREDIENTS

½ cup 3 colors quinoa

½ tbsp. olive oil

1 garlic clove

¼ cup diced onions

1/3 cup diced celery

1/3 cup diced red pepper

1 cup water

½ tsp. salt

1 tbsp. capers

4 green pitted olives, chopped

1 tbsp. chopped cilantro

PREPARATION

Heat up the olive oil in a small pot and sauté the garlic, onions, celery and red pepper together.

Add water, salt and bring it to a boil.

Add quinoa and cook slowly until it absorbs the liquid.

Mix in the olives, capers, cilantro and serve.

BULGUR WHEAT WITH LEEKS AND SPINACH

PORTIONS: 4

INGREDIENTS

¾ cup bulgur wheat

1 tbsp. olive oil

1 chopped shallot

1 minced garlic clove

½ cup finely diced carrots

¾ cup sliced leeks

1½ cups water

¾ tsp. salt

2 cups spinach strips

METHOD

In a small pot, heat up the oil at moderate temperature and sauté shallots, garlic, carrots and leeks together.

Pour in water, salt, bring it to a boil.

Add bulgur wheat, reduce the heat and cook until the liquid is absorbed.

Mix in the spinach and let rest for a few minutes before serving.

THREE COLORS QUINOA WITH WALNUTS AND RAISINS

PORTIONS: 4

1 PORTION = 125 CALORIES

INGREDIENTS

½ cup three colors quinoa

1 cup water

½ tsp. salt

1 tbsp. olive oil

1 diced shallot

1 minced garlic clove

1/3 cup diced orange pepper

1/3 cup diced red pepper

2 tbsp. raisins

¼ cup chopped walnuts

1 tbsp. chopped parsley

METHOD

In a small pot boil the water with salt.

Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes.

Heat the olive oil in a frying pan and sauté shallots and garlic for 1minute.

Add peppers, raisins, walnuts and cook for 2 more minutes.

Stir in the cooked quinoa and serve.

STUFFED PEPPERS WITH THREE COLORS QUINOA WALNUTS AND RAISINS

PORTIONS: 4

1 PORTION = 125 CALORIES

INGREDIENTS

4 bell peppers any color

½ cup three colors quinoa

1 cup water

½ tsp. salt

1 tbsp. olive oil

1 diced shallot

1 minced garlic clove

1/3 cup diced orange pepper

1/3 cup diced red pepper

2 tbsp. raisins

¼ cup chopped walnuts

1 tbsp. chopped parsley

METHOD

In a small pot boil the water with salt.

Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes.

Heat the olive oil in a frying pan and sauté shallots and garlic for 1minute.

Add peppers, raisins, walnuts and cook for 2 more minutes.

Stir in the cooked quinoa and serve.

Slice off top of the peppers and remove the seeds. Slice at bottom of the pepper so it will stand up. Brush the peppers and the top with oil.

Spoon the quinoa mixture into the hollowed peppers. Cover with the tops and arrange them in a baking dish.

Preheat the oven at 450° F.

Bake the peppers for about 15 minutes and serve.

STUFFED PEPPERS WITH RED JASMINE BROWN RICE WITH VEGETABLES AND WALNUTS

PORTIONS: 4

INGREDIENTS

4 peppers, any color. Cut off top and remove seeds

½ cup red jasmine rice. Cooked, according to package instructions

½ cup brown rice. Cooked, according to package instructions

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

¼ cup diced onions

¼ cup diced green peppers

¼ cup diced carrots

¼ cup diced celery

¼ cup red peppers

¼ cup diced yellow peppers

¼ cup walnuts

METHOD

Heat the oil in a frying pan and sauté the onions and garlic together.

Add the rest of the vegetables and sauté for 3 minutes.

Add walnuts, red jasmine and brown rice. Mix together.

Brush with vegetable oil the peppers skin.

Stuff the peppers with the mix and place in a baking dish.

Preheat the oven at 375° F. and bake for about 20 minutes. Do not overcook. The peppers should be firm.