Paella Primavera

Adding tomato paste to the paella gives the dish a rich flavor note that elevates this vegetarian rice and bean dish to something quite extraordinary.  Especially if you are generous with the red pepper flakes.
2 cups cauliflower floweretts
2 cups green beans cut 1-1/2 inch
1 carrot diced
1/4 tsp crushed red pepper flakes

1 cup short grain brown rice
1 red onion, sliced
1 red pepper, sliced
2 Tbsp tomato paste
2 cups water

1 can pinto beans, rinsed and drained

Sauté the cauliflower, green beans and carrot in a dash of olive oil in a large skillet. Salt and pepper to taste and add red pepper flakes.

Cook veggies about 5 minutes, only until the veggies heat through and the green beans just begin to soften - the veggies will cook more later.

You want them still very crisp. Remove veggies to a bowl.

Tip the rice along with the onion and red pepper into the skillet with a dash more olive oil. Toast the rice with the veggies for about 5 minutes, stirring almost regularly.

Add the tomato paste and cook for another 3-4 minutes, until the tomato paste darkens up a bit.

Add the water to the rice and bring to a gentle boil. Reduce heat to a simmer, cover, and cook about 10 minutes, until the rice is just about cooked.

Now the messy part. Stir the veggies and the pinto beans into the rice to mix well.

Cover the skillet and cook the paella for another 5-10 minutes, until the rice is fully cooked.

Serves 4.

Arroz Polo Camarón

Spanish Chicken with Pork and Shrimp

This is a hearty chicken and rice dish of Spanish origin; much like a paella, but done on the stovetop in a large pot.  There's something in this for everyone, and feeds a hungry crowd.
1/2 lb pork, cut into 1/2-inch pieces
4 chicken thighs (bone-in with skin)

1 small red pepper, diced (about 1-1/2 cups
1 leek, cleaned and diced
1 Tbsp fresh thyme leaves, minced
1 Tbsp fresh oregano leaves, minced
2 cloves garlic, minced
12 oz frozen quartered artichokes, thawed (I used Trader Joe’s)

1 short grain white rice (like Valencia)
1/2 cup short grain born rice
1/2 tsp cumin
1/2 tsp pimenton, Spanish smokey paprika
3 cups water

1 dozen large shrimp, shelled and deveined

Brown the pork in a large pot with a dash olive oil.

Remove to a bowl. Add the chicken and brown on both sides, about 3-5 minutes per side. Season with salt and pepper to taste.

Remove chicken to a separate bowl.  Now add the leek and red pepper into the pot and cook about 5-8 minutes to soften. Add the thyme, oregano and garlic, and cook another 2-3 minutes.

Stir in the artichokes and heat through.

Remove veggie mixture to the bowl with the chicken.

Return the pork to the pot and add the rice. Add a dash of olive oil and toast the rice for about 5 minutes with the pork.

Stir in the cumin and pimenton and cook another minute. Return the chicken and veggies to the pot and fold in gently with the rice mixture.

Add the water and bring to a gentle boil.

Season with salt and pepper to taste. Reduce to a simmer, cover, and cook about 20-30 minutes, until all the water has been absorbed.

Top the dish with the shrimp and cover again.

Cook over the lowest heat possible for about 5-10 minutes just to cook the shrimp through. Serve immediately.

Serves 6.

Cook's Note:  I used Valencia rice, but you could use whatever favorite rice you have on hand.  You could also use short grain brown rice but I would not recommend long grain brown rice as the chicken will probably overcook by the time the rice is done.

Slow Cooker Mushroom Risotto with Chicken

Risotto usually takes an hour or so of constant stirring - a true act of love if you have time.  But did you know you can also do a nice risotto dish with a slow cooker while you're away at work.  It'll cook on low for 4 hours, and then keep warm until you're home and ready to eat.

Here's a slow cooker mushroom risotto cooked with chicken.  I'm lovin' my new All Clad slow cooker with a brown-in, non-stick,  removable aluminum crock.  Finally can brown right in the cooker pot!  But if you have a traditional ceramic crock, you can do the browning on the stove.

6 chicken thighs, trimmed
2 leeks, trimmed, cleaned and diced
1 lb button mushrooms, sliced
1 red Serrano chili pepper (or jalapeño), finely diced
3 cloves garlic
1 cup short grain brown rice
1 quart chicken broth
1 cup dry white wine
1 cup frozen peas, thawed
2 Tbsp butter
2 Tbsp grated Parmesan cheese

Brown the thighs well in a dash of olive oil. Season with salt and pepper.

Remove to a plate. In the same pot (I used a brown-in slow cooker) add the leeks, mushrooms and chili pepper. Sauté the veggies for about 8-10 minutes until lightly browned. Add the garlic and cook another 2 minutes.

Add the water and wine and stir. Return the chicken thighs, nestling into the rice. Cover and cook in slow cooker for 4 hours on low.  (I did this the night before and put the crock in the refrigerator overnight.  I returned the crock back into the cooker and set to low for 4 hours, and went to work.  I returned 10 hours later).  When ready to eat, uncover chicken and turn slow cooker to high.

Remove chicken thighs to a plate and keep warm (for example in a warm oven).

Stir rice well and add the peas. Cook for about 10 minutes.

Stir well and add the butter and parmesan cheese.

Stir well and adjust seasoning with salt and pepper. Adjust thickness with a dash of water if needed. Serve chicken thighs on a bed of risotto.

Serves 6.

Cook's Note:  I used short grain brown rice, but you could certainly use arborio or other short grain white rices as well.

Chicken Sausage and Shiitake Risotto

Cool weather rolling in - warm up with a steaming bowl of creamy risotto.  Risotto is an opened book - write your own words.  Here I'm using chicken and artisanal chicken sausage coupled to the deep umami of shiitake mushrooms.   And peas at the very end for pizzaz.

The result depends so much on the chicken broth you use, since a risotto uses 2-3 times the amount of liquid than a regular rice dish.  Buy the best, or better yet make your own.  Just watch the salt content as it all cooks down and concentrates.
1 quart chicken broth

3 Tbsp butter
1 dozen shiitake mushrooms, finely diced
1 artisan chicken sausage, diced (I used Aidell’s chicken and apple sausage)

1 cup short grain Arborio risotto rice
2 cups cooked chicken, diced
1 cup frozen peas, defrosted
1/4 cup grated parmesan cheese

Heat the chicken broth just under boiling and keep warm on the stove, covered. Melt the butter in a 4 quart pot. Add the mushrooms and sausage brown them well, about 5 minutes. Add the rice to the mushroom mixture and toast the rice for 2-3 minutes, stirring continuously.

Now start ladling broth into the rice, one ladle at a time. Stir after each ladle continuously, until the broth is absorbed enough so that the spoon just leaves a trail behind it. Then add another ladle and repeat. After about half the broth has been incorporated, add the chicken to the rice, and continue with the broth additions.

The risotto should be becoming nice and creamy at this point. Add the peas. Test the doneness every once in a while. The rice grains should be al dente but cooked through. Keep adding broth until you achieve this creamy, but al dente consistency. If you run out of broth, add a bit of water if you need more liquid still to assure a creamy consistency.

When the rice is al dente and creamy, add the parmesan cheese and only then adjust seasoning with salt and pepper, if necessary.

Serves 4.

Cajun Fried Rice

I always feel there is something asian about fried rice - I was brought up chowing down on roast pork fried rice from our local Chinese take-out, and never looked back.  I make it all the time - one of my staples.  But I vary it a lot as I have traveled, and found variations like those native to New Orleans.

The cajun trinity of celery, onion and green pepper are complemented here with a good dose of cabbage, because I like LOTS of veggies in my fried rice (and anyway, asians would approve, I think).  And Worcestershire sauce - so characteristic of Cajun cuisine - understudies for soy sauce.  Cajun andouille sausage of course takes center stage, allowing pork a night off.

Don't ask what pork and soy sauce are doing together tonight...  But in my opinion, the chop sticks still should usher in the show.
1 onion, diced
3 stalks celery, diced
1/2 green pepper, diced
1/2 orange pepper, diced
1/2 small cabbage, diced
2 cloves garlic, minced
1/4 tsp ground cumin
dash red pepper flakes
8-inches (2 links) smoked cajun andouille sausage, diced
2 Tbsp Worcestershire sauce
favorite hot sauce
2 green onions, sliced

1 cup white or brown rice

Cook rice according to package directions. When done, fluff gently with a fork. Turn rice out into a sheet pan and allow rice to cool to room temperature.

Meanwhile, sauté the veggies together in a late skillet in a dash of canola oil. Add garlic, cumin and red pepper flakes and allow to cook another few minutes until garlic is fragrant.

Allow the veggies to brown up a bit to caramelize, but maintain a crisp-tender structure. While the veggie brown, add the sausage to another skillet with a dash canola oil and brown sausage up nicely.

Add sausage to veggies. Then add rice to veggie mixture and toss gently.

Add the worcestershire sauce and dashes of hot sauce to taste.

Serve on plates garnished with green onion and black toasted sesame seeds if desired.

Serves 4.

Warm Rice Bowl with Kale Lentils and Black Beans

A wholesome, satisfying rice and veggie bowl ready for a busy weeknight.
1 cup short grain brown rice, or rice medley
2 cups water
1 tsp salt
1/4 tsp cumin powder

1/4 cup lentils (I used a mix of Puy and Beluga)
2 cups water
1/4 tsp ground nutmeg

1 can black beans, rinsed and drained
4 cups Tuscan or Lacinato kale leaves, chopped
1 lime, half juiced, other half cut into wedges

2 Tbsp roasted pumpkin seeds
2 Tbsp sliced almonds
2 green onions, sliced
1 doz grape tomatoes, quartered (I used yellow variety)

Sauté the rice in a dash of canola oil for about 2-3 minutes, stirring constantly. Add the water, salt and cumin and bring to a gentle boil. Reduce to a simmer, stir once and cover. Cook for about 15-20 minutes until all the water is absorbed.

Meanwhile, add the lentils, water and nutmeg to a medium pot and bring to a gentle boil. Cook for about 20 minutes, only just until the lentils are soft, but not mushy. Drain and season with salt and pepper to taste.

While the rice and lentils cook, sauté the kale in a wide skillet with a dash of olive oil. Season with salt and pepper. When leaves are tender, about 10 minutes, add the black beans to the kale and set aside, covered.

When the rice and lentils are cooked, fold them together with the kale and bean mixture. Dress with the juice of half the lime, and garnish with the pumpkin seeds, almonds, green onion and tomatoes. Serve with the lime wedges.

Serves 4.

Mexican Red Rice

Though I try to lean towards whole grain rice, certain dishes just call out for a nice white long grain rice. I'll never give up my Thai Jasmine or Basmatti rice!  Here, on a base of white long grain rice, a  tomato base flavors and sweetens, and peppers excite.  But you can use what rice you like: for example, substitute short grain brown rice, or a quarter of the rice with dark quinoa - you'll have another dimension of flavor, texture, and nutrition. Either way be sure and use the Bloody Mary Mix - so good.
1 shallot, sliced
1 jalapeño pepper, diced
1/2 red pepper, diced
2 cloves garlic, sliced
1-1/2 cup long grain rice
1-1/2 cup Bloody Mary Mix, V8 or tomato juice
1-1/2 cup water
1 tsp powdered cumin
1 tsp salt
2 tsp strong Mexican or Spanish paprika (pimenton)

Sauté the shallot and peppers in a bit of olive oil in a medium (1-1/2 quart) pot. Cook for about 5-8 minutes and then add the garlic. Cook another two minutes, then set veggies aside in a bowl. Add the rice to the pot with a bit of canola oil and toast the rice for about 5 minutes, until the rice turns from translucent to white. Stir constantly over medium heat, and be sure the rice does not brown, or it will taste burnt.

Return the veggies to the rice and add the tomato liquid and water. Season with the salt, cumin and paprika, and bring to a gentle boil. Stir, reduce to a gentle simmer. Cover and cook for about 15 minutes. Remove top and cover pot with a clean tea towel, replacing cover on top. Allow rice to sit off the heat for about 8-10 minutes. This allows the rice to dry out and to fluff with a fork nicely.

Makes 4 cups rice.

Cook's Note: Instead of the tomato juice, you can also use the liquid you reserve from straining diced or canned tomatoes.

Lime Chipotle Beef With Rice and Black Beans

A friend recently asked me where inspiration for recipes come from.  The answer is truly - all over.  The unlikely source for this was a billboard I saw in Boston for a Mexican restaurant, describing "Avoca-do's and Avoca-don'ts".  The backdrop was a good looking dish of grilled beef on top of rice and beans.  All adorned with a beautiful guacamole.  I'll have to try their version one day.
Steak Marinade:
juice of 1 lime
2 Tbsp olive oil
1 tsp cumin powder, or crushed seeds
1 tsp fennel seeds, crushed
3 cloves garlic, minced
1 medium jalapeño pepper, minced
1 tsp Chipotle pepper seasoning

3/4 lb flank or other favorite steak, at least 1/2-inch thick
1 cup long grain rice
2 cups water
1/2 tsp salt
1 can black beans, rinsed and drained
1 fresh ripe tomato, cubed
1 cup favorite guacamole
mint leaves
1 lime, cut into wedges

Whisk together the ingredients for the marinade in a small bowl.

Transfer to a zip lock bag and place steak in bag. Seal, and allow steak to marinate at least an hour, or otherwise overnight in the refrigerator. When ready to cook, bring steak to room temperature if refrigerated.

Preheat BBQ grill to high.

Toss the rice in a medium pot with a dash of canola oil. Toast the rice for 2-3 minutes and add the water and salt. Bring to a gentle boil, stir, and reduce heat to the lowest simmer. Cover and cook 15-20 minutes, until all the water is absorbed. Fluff rice with a fork and fold gently together with the beans. Keep warm.

Drain steak and grill over high heat, about 2-3 minutes per side, until cooked to your liking I like medium rare. Cube steak.

Now plate dish by placing about a cup or so of beans and rice on each of four plates (you will probably have leftover rice and beans for another use). Divide the tomato cubes about the plates, sprinkling over rice mixture. Scatter steak cubes over rice and top with guacamole. Garnish with mint if you have it, and serve with lime wedges.

Serves 4.

Cook’s Note: I use a coffee grinder to powder my cumin and fennel seeds.

Butternut Chickpea Pilaf with Greens

As your CSA or Farmer's Market brings summer veggies to the table, think about chick peas and grains with those veggies.  The calculations indicate that eating veggie-based proteins instead of meat can reduce global greenhouse emissions by a significant amount.  A real impact if we eat veggie just one more time a week.

Healthwise, globalwise, or flavor wise - go for it - it's good stuff!
1/4 butternut squash, peeled and cubed, about 2 cups
1 medium onion, sliced, about 2 cups
1 can chickpeas, rinsed and drained
4 cups mixed greens; example: kale, chard and spinach
1/2 tsp ground coriander
1/2 tsp cumin
dash red pepper flakes
3 cups cooked, cooled rice

Toss the squash and the onions into a large skillet with a bit of olive oil. Cook over medium heat for about 10 minutes, until the veggies begin to soften and caramelize a bit.

Add the coriander, cumin and red pepper flake, along with the chick peas, and cook another 5 minutes.

Now toss in the greens and the rice and fold together gently. Heat through to allow the greens to wilt and become tender, and the rice to heat through.

Salt and pepper to taste.

Serves 4.

Cook’s Note: If you don't have any leftover rice for this dish, you can cook up a cup of rice. When the rice is done, fluff with a fork and turn out onto a large rimmed baking sheet. Allow the rice to cool to about room temperature, and to dry before tossing into the pilaf. If you use hot, wet rice, you could have a sticky mess on your hands.

Baked White Bean Brown Rice and Butternut Squash

This is a rich casserole with deep umami tones - don't mention it is vegetarian and you'll get the same oohs and has as you would a mac and cheese hugging you head on - even from meat lovers.

Butternut squash, leek, mushrooms and Worcestershire sauce drive that comforting umami thing, and OK, a little bit of melted cheese never hurt a good comfort food.
1 cup short grain brown rice, or other rice
2 cups water
1 tsp salt

1 medium butternut squash, peeled, seeded and cubed 1/2-inch
2 medium leeks, trimmed, cleaned and diced
10 oz fresh button mushrooms, sliced thickly

1 can Navy Beans, rinsed and drained
1/4 lb Monterrey Pepper Jack cheese, cubed 1/4-inch, about 1 cup
1 Tbsp Worcestershire sauce
dash red pepper flakes

1/2 lb fresh mozzarella, sliced

1/4 cup Panko crumbs
1 Tbsp grated Parmesan cheese
2 tsp olive oil

Preheat oven to 400F. Toast the rice in a small pot with a dash of canola oil for about 2-3 minutes. Add the water and salt and bring to a gentle boil. Stir, reduce to the lowest simmer possible, and cover. Cook for about 20 minutes.

Now toss the butternut squash with a dash of olive oil in a large mixing bowl. Mix well with salt and pepper to taste and tip onto a rimmed making sheet. Spread out evenly and roast for about 30 minutes, stirring once. Check for doneness - roast only until slightly browned and just soft enough to eat.

Meanwhile, sauté the leeks in a skillet with a dash or olive oil and 2 tablespoons water. Cook until all the water evaporates. Continue cooking for about 3-5 minutes, until the leek soften and become fragrant.

In parallel, sauté the mushrooms in a large skillet over high heat with just a dash of olive oil. Cook undisturbed until they begin to release what water they will. Stir and continue cooking until the mushrooms are browned up nicely, about 10 minutes in total.

Reduce oven temperature to 375F. In a large mixing bowl, gently toss together the brown rice, beans, leeks, mushrooms and cubed Monterrey Jack cheese. Sprinkle in the Worcestershire sauce and red pepper flakes and fold together. Tip into a 9x13-inch casserole dish.

Nestle the mozzarella cheese slices into the bean mixture. Toss together the panko, parmesan and oil, and sprinkle topping over casserole.

Cover casserole and bake 30 minutes. Uncover and continue baking 20-30 more minutes until casserole is browned and bubbly.

Serve with a cool crispy salad. Serves 4-6.

Cook's Note:  Don't get hung up - only got white rice?  Use it.  Only got pinto beans?  Use 'em.  Only got cheddar cheese?  Use it.  Only got soy sauce?  Use it.  Only got Italian bread crumbs?  Use 'em.

Make this casserole your own with what you've got on hand.

Cajun Fried Rice

This is not your neighborhood Benihana fried rice. Instead, with all the flavors of a jambalaya of New Orleans - garlic, thyme, andouille, ham, tomatoes - this is southern Louisiana through and through.

I've taken a little liberty with the sacred 'holy trinity' of cajun cooking - the combination of onion, pepper and celery (much like the French miroepoix of onion, carrots and celery).  I've substituted Brussels sprouts and cabbage for the celery, cooked just to crisp-tender sweetness and no more.  This adds a higher veggie and lower meat and carb content, along with a slightly sweet base to offset the richness of the ham and andouille sausage.

Now if I only had one of those huge Benihana griddles so I could try that flaming onion trick for guests while assembling...
8 Brussels sprouts, sliced, about 2 cups
2 cups cabbage, diced
1 small onion, sliced, about 1 cup
1/2 tsp red pepper flakes, or to taste
1 orange pepper, diced
1-1/2 cups cubed cooked ham
2 links fresh andouille sausage, sliced
1/4 tsp dried thyme leaves
1/2 tsp cumin seeds

1 pint grape tomatoes, sliced in half
3 cups leftover cooked and cooled rice

Heat a bit of canola oil in a large skillet. Tip in the Brussels sprouts and cook over high heat for about 5-7 minutes, until the sprouts begin to brown.

Remove sprouts to a bowl. Add the cabbage, onion and red pepper flakes into the same skillet and cook over medium heat until the cabbage and onions begin to soften and brown up a bit, about 10 minutes.

Tip cabbage mix into bowl with sprouts and set aside.

Now add a bit more canola oil into the skillet and add the andouille. Cook for 2-3 minutes until beginning to brown. Add the ham and orange pepper and continue cooking another 2-3 minutes.

Finally add the garlic and the thyme and cumin seeds and cook another 2-3 minutes. Remove chorizo mix to the bowl with the veggies and set aside.

Now heat the skillet to high and add the tomatoes into the skillet. Let them sizzle and brown up for about 5 minutes. Then remove from heat.

Now assemble the dish. Tip the veggie-chorizo mix into a large non-stick skillet and toss gently over medium heat. Add the rice and heat through, tossing very gently.

Turn out into a serving bowl and top with the tomatoes. Garnish with fresh parsley.

Serves 4.

Cook's Note: If you don't have cooked rice on hand, just cook up a cup of rice. Once done, tip out onto a rimmed baking sheet and spread out to cool and dry out. Rice for this dish should be rather dry or you will end up with a gummy result.

If you can't find fresh andouille sausage, you could use chorizo for a similar effect, though slightly different flavor.