“Meatless Monday” Recipe of the Week – Baked Rice Primavera

June 18, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Rice Primavera. An Italian-Style Baked Rice and Vegetable Casserole Dish. It’s from the CooksRecipes website. You can find this recipe and variations of it on different sites but I went with this one at the Cooks site. The Cooks site is loaded with delicious and healthy recipes so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Baked Rice Primavera
A hearty, Italian-style baked rice and vegetable casserole.

Recipe Ingredients:
10 large mushrooms, cleaned and quartered
2 medium zucchini, cut into 1 inch cubes
2 red bell peppers, seeded and cut into 1 inch cubes
1 medium onion, coarsely chopped
5 teaspoons olive oil
4 cups cooked rice
1 (15-ounce) can chunky Italian-style tomato sauce, or 2 cups homemade sauce
1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese
1/3 cup chopped fresh Italian parsley (flat-leaf)
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Wisconsin Parmesan cheese

Cooking Directions:
1 – Lightly butter a 13 x 9 inch baking dish; set aside.
2 – In large roasting pan, toss vegetables and oil until ingredients are lightly coated. Roast at 425°F (220°C) for about 35 minutes, or until vegetables are nicely browned, stirring occasionally.
3 – Reduce oven temperature to 325°F (160°C).
4 – In large mixing bowl, combine roasted vegetables and remaining ingredients, except Parmesan cheese.
5 – Spoon mixture into reserved baking dish; smooth to make an even layer. Sprinkle Parmesan over the top. Cover with aluminum foil, and bake for 20 minutes, or until heated through.

Makes 4 servings.


It’s Nuts I tell you………Red Rice

May 31, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its Red Rice. It’s a Himalayan long grain red rice that’s a good source of protein. The Red Rice is just one of many different Rice you can find at the Nuts site. You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. You can purchase most items in small amounts or in bulk. Plus there’s FREE shipping on orders over $59, see for details! Now more on the Red Rice. Enjoy and Eat Healthy in 2018! https://nuts.com/



Red Rice
Delicious and exotic Himalayan long grain red rice has a nutty/earthy flavor, soft texture and beautiful red russet color. Enjoy it as a wholesome side dish and to add color to a variety of recipes. Red rice is a good source of protein.

How to Cook Red Rice
Ingredients: 3 tbsp. vegetable oil, 2 cups water or broth, 1 cup rice, salt and pepper to taste.

Directions: To cook, place rice and oil in large saucepan. Fry on medium high heat, stirring constantly until lightly browned. Carefully add the liquid. Bring to a boil and reduce heat to low. Cover and let simmer 35-40 minutes. Do not stir. Turn heat off and let steam for 15 minutes. Fluff with a fork and serve.

Nutrition Facts
Serving size 50g (~1.8 oz.)

Amount per serving
Calories 180
Calories from Fat
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 42g 14%
Dietary Fiber 0g 0%
Sugars 0g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
Store at room temperature for up to 1 year.


Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):

Diabetic Rice Recipes

May 31, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Rice Recipes. Delicious and Healthy Diabetic Rice Recipes like; Catfish and Turkey Sausage Jambalaya, Asian Ginger Chicken, and Red Beans and Rice with Chicken. Find these recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/


Diabetic Rice Recipes
Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too.

Catfish and Turkey Sausage Jambalaya
Catfish gives this slimmed-down diabetic gumbo recipe its authentic Louisiana taste. Use instant brown rice to cut down on cook time………

Asian Ginger Chicken
This tasty trio (veggies, chicken, and rice) offers a trifecta of benefits: The diabetic dinner is high-protein, low-carb, and guaranteed to leave your stomach and your taste buds satisfied…..

Red Beans and Rice with Chicken
Add onions, peppers, and chicken to this rice-and-beans classic for rich flavor. One serving provides half your daily recommended protein intake……………

* Click the link below to get all the Diabetic Rice Recipes

Kitchen Hint of the Day!

May 31, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Mushy Rice………..

During the final stages of cooking Rice, place a kitchen towel underneath the lid to absorb any condensation and prevent it from getting mushy. Mom uses this method all the time.

“Meatless Monday’ Recipe of the Week – Jamaican Beans and Rice

April 23, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Jamaican Beans and Rice. You’ll never miss the Meat with this week’s recipe of Jamaican Beans and Rice. Red Beans, Black Beans, and Sweet Potatoes are just a few of the ingredients that make up this recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Jamaican Beans and Rice
Sassy Jamaican-style beans and rice makes for a quick and easy weekday or weekend meal.

Recipe Ingredients:
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 teaspoon minced garlic
1/2 jalapeño chile, veins and seeds discarded, minced
1 1/4 teaspoons dried thyme leaves
1/4 teaspoon ground allspice
1 tablespoon vegetable oil
1 (14.5-ounce) can fat-free reduced-sodium vegetable broth
2 (15-ounce) cans red or black beans, rinsed, drained (3 cups cooked)
2 cups cubed peeled sweet potatoes (1/2-inch cubes)
3 tablespoons lime juice

Cooking Directions:
1 – Sauté onion, pepper, garlic, jalapeño, thyme, and allspice in oil in medium saucepan 3 to 4 minutes.
2 – Add vegetable broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.
Makes 4 servings (about 1 cup each).

Tips: Frozen onion and green pepper, and prepared garlic can be used. Recipe can be prepared 1 to 2 days in advance; refrigerate, covered.

Nutritional Information Per Serving (1/4 of recipe): Calories 392; Fat 4g; % Calories from Fat 8; Carbohydrate 74g; Folate 210mcg; Sodium 547mg; Protein 18g; Dietary Fiber 7g; Cholesterol 0mg.


Kitchen Hint of the Day!

April 22, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Leftover Rice………………

Rice can be stored in the fridge for a longer amount of time if you store a slice of toast on top of it. The toast will absorb excess moisture and keep the rice fluffy and fresh.

Kitchen Hint of the Day! WEDNESDAY

April 18, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Pass the Cauliflower………….

You can replace Rice with grated Cauliflower! It cooks in a lot less time, has almost no carbs, and serves well to replace rice in most recipes. Love that Cauliflower!

One of America’s Favorites – Risotto

April 9, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Creamy baked mushroom risotto

Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its attractive yellow color.

Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese, (pronounced [riˈzɔtto alla milaˈneːze]), is often served together with ossobuco alla milanese.

Rice was grown in southern Italy since the 14th century, and eventually reached Milano in the northern region of Italy. While according to a legend a young glassblower apprentice from Flanders who used to use saffron as a pigment added it to a rice dish at a wedding feast, the first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, onions with hot broth with saffron gradually added. There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief chef to kings. However, the question of who invented the risotto in Milano remains unanswered today.

The rice varieties nowadays associated with risotto were developed in the 20th century, starting with Maratelli in 1914.

A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties such as Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish; these varieties are considered better for soups and other non-risotto rice dishes, and sweet rice desserts. Rice designations of superfino, semifino and fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality.

Mushroom and Chicken Risotto

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure, requiring, unlike other rice dishes, constant care and attention. The rice is not pre-rinsed, as washing would remove much of the starch required for a creamy texture.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostatura; white wine is added and must be absorbed by the grains. When it has been absorbed the heat is raised to medium high, and boiling stock is gradually added in small amounts, while stirring constantly. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch molecules from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass. When the rice is cooked the pot is taken off the heat for mantecatura, vigorously beating in refrigerated balls of grated parmesan cheese and butter, to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier and left to cook with its residual heat.

Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains, if properly prepared. It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.


Soup Special of the Day………Santa Fe Chicken Soup

March 25, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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I’ve got a good one for this week’s Soup Special of the Day, Santa Fe Chicken Soup. This one just sounds like a Comfort Food Classic! Made using Chicken Broth, Chicken Breast, Pinto Beans, Mexican Style Corn, Tomatoes, and Rice. The recipe comes from the National Chicken Council and I came across the recipe on the CooksRecipes website (https://www.cooksrecipes.com/index.html). At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Healthy in 2018!

Santa Fe Chicken Soup

Recipe Ingredients:
1 (49-ounce) can chicken broth
1 (10-ounce) package seasoned or unseasoned cooked chicken breast
1 (15-ounce) can pinto beans, drained and rinsed
1 (11-ounce) can Mexican-style corn, undrained
1 (10-ounce) can diced tomatoes with mild green chiles, undrained
1/2 cup quick cooking rice
2 to 3 tablespoons minced fresh cilantro
1 lime, thinly sliced

Cooking Directions:
In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
Spoon soup into bowls and garnish each serving with a slice of lime.
Makes 6 servings.


Diabetic Dish of the Week – Jamaican Curried Rice TUESDAY

March 20, 2018 at 5:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Jamaican Curried Rice. Add flavor to your next Meal with this week’s recipe – Jamaican Curried Rice. Using rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry. This should go good with any dish but especially your Seafood Dishes! You can find this recipe at the CooksRecipes website which has a huge selection recipes to please all tastes! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Jamaican Curried Rice
This zesty flavored rice dish combines cooked rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry get your attention and add that great island taste.

Recipe Ingredients:
2 teaspoons olive oil
1 cup diced red bell pepper
1/2 cup sliced green onions
2 tablespoons curry powder
3 cups hot cooked rice
1/4 cup Equal® Spoonful*
2 tablespoons lime juice
1/2 teaspoon salt
1 (20-ounce) can pineapple chunks, drained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salted cashews

Cooking Directions:
1 – Heat oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes. Add curry powder; stir 30 seconds.
2 – Combine cooked rice, Equal®, lime juice and salt in medium-size bowl. Stir in cooked vegetable mixture, pineapple and black beans. Rice may be served warm or at room temperature. Sprinkle with cashews just before serving.
Makes 8 servings.

*May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/8 of recipe): calories 196, protein 6 g, carbohydrate 31 g, fat 3 g, cholesterol 0 mg, sodium 474 mg.

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