I've always had a thing for peanut butter - I always feel so bad for people with peanut allergies... they miss so much! Here's a yummy way to turn basic peanut butter into something far more exotic.
It does have quite a bit of fat from the peanut butter (20 g per serving according to the original recipe); however, only 3 grams of that are saturated fat so it's not so terrible! The protein content is fairly good and it's low sodium and calorie.
I had this with a salad - the recipe said to serve it with rice which would have upped the protein content even more but I ran out of time! Oh well, I think it would have been far too much food with a side of rice!
As far as I can tell, this is gluten-free. I'm trying to educate myself on gluten-free ingredients so I can start labeling more things. Actually, I'm a bit iffy on the GF status of the hot sauce! I always go for "better safe than sorry" so if you are on a GF diet, leave it out (unless of course you know better than me!)
Serves 2
Ingredients:
1/2 package extra-firm tofu, cut into 1/2-inch-thick slices (squeeze the excess liquid from the tofu first) - superfood!
Small amount of vegetable oil
1/4 cup chopped onion (I used a red onion) - superfood!
1/6 cup tomatoes, chopped (the original recipe called for canned; I cut up some fresh grape tomatoes) - superfood!
1 tsp. tomato paste
1/2 tsp. hot sauce (the recipe wanted 1/2 tsp. of chili-garlic sauce.. I just mixed hot sauce and a small amount of garlic)
1/2 clove garlic, minced (superfood!)
1/8 tsp. dried thyme
1/6 cup creamy peanut butter (the organic stuff from Trader Joe's is cheap and yummy!) - nuts are a superfood! I wonder if PB counts? ;)
1/8 cup frozen cut green beans
Method:
1. Preheat the oven to 350 degrees. Coat a baking dish with cooking spray and place the tofu in a single layer on the bottom of the dish.
2. Heat the oil in a saucepan over medium heat. Saute the onion in the oil for 5 minutes or until translucent. Add the tomatoes, tomato paste, hot sauce, garlic, and thyme. Saute 1-2 minutes. Stir in the peanut butter, green beans, and 1/3 cup water. Bring the mixture to a simmer.
3. Pour the peanut sauce over the sliced tofu and cover the dish with foil. Bake 5-7 minutes. Remove the foil and bake 5 additional minutes or until heated through.
Reference:
I found this in the April 2008 issue of Vegetarian Times magazine - Baked Tofu with Peanut Sauce. Can't find the recipe on their website... :(
Monday, March 31, 2008
Black Bean Soup with Sherry
This was really good soup - and easy to make since I cheated and used canned black beans despite the recipe specifically stating "not canned." lol ;) Well, when you're hungry, you don't want to wait, right?
The soup starts out with what is known as a sofrito - a mixed vegetable soup base. It's time consuming but easy and well worth the effort.
Leave the hot sauce out to make this gluten-free ~ I'm really not sure if hot pepper sauce is GF or not...
Serves 4
Ingredients:
Sofrito
1/2 tbsp. olive oil (superfood!)
1/2 small onion, chopped (superfood!)
1 celery stalk, chopped
5 garlic cloves, chopped (superfood!)
4 green onions, finely chopped (superfood!)
Soup
1 cup reduced-sodium vegetable broth
1 can black beans, drained and rinsed (superfood!)
1/4 tsp. freshly ground black pepper
1/4 tsp. hot sauce
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/6 cup medium-dry sherry
Method:
1. Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat for 30 seconds. Reduce the heat to low. Add the onion, celery, garlic, and green onions. Saute slowly, stirring occasionally, until the moisture evaporates and the veggies begin to turn golden, about 30 minutes.
2. Add the stock, beans, ground pepper, hot sauce, cumin, oregano, and thyme. Simmer about 30 minutes. Stir occasionally.
3. Puree 1/3 of the soup mixture in a blender or food processor and return the pureed soup to the pot.
4. Add the sherry and cook an additional 5 minutes.
Reference:
From Karen Lee's The Occasional Vegetarian.
My change, other than the canned beans, was to use green onions in place of shallots. Everything else remained the same. Oh, I also omitted water and cut the amount of broth since I wasn't using dry beans.
The soup starts out with what is known as a sofrito - a mixed vegetable soup base. It's time consuming but easy and well worth the effort.
Leave the hot sauce out to make this gluten-free ~ I'm really not sure if hot pepper sauce is GF or not...
Serves 4
Ingredients:
Sofrito
1/2 tbsp. olive oil (superfood!)
1/2 small onion, chopped (superfood!)
1 celery stalk, chopped
5 garlic cloves, chopped (superfood!)
4 green onions, finely chopped (superfood!)
Soup
1 cup reduced-sodium vegetable broth
1 can black beans, drained and rinsed (superfood!)
1/4 tsp. freshly ground black pepper
1/4 tsp. hot sauce
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/6 cup medium-dry sherry
Method:
1. Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat for 30 seconds. Reduce the heat to low. Add the onion, celery, garlic, and green onions. Saute slowly, stirring occasionally, until the moisture evaporates and the veggies begin to turn golden, about 30 minutes.
2. Add the stock, beans, ground pepper, hot sauce, cumin, oregano, and thyme. Simmer about 30 minutes. Stir occasionally.
3. Puree 1/3 of the soup mixture in a blender or food processor and return the pureed soup to the pot.
4. Add the sherry and cook an additional 5 minutes.
Reference:
From Karen Lee's The Occasional Vegetarian.
My change, other than the canned beans, was to use green onions in place of shallots. Everything else remained the same. Oh, I also omitted water and cut the amount of broth since I wasn't using dry beans.
Banana Nut Muffins (Vegan!)
I love banana bread and will sometimes deliberately buy ripe bananas just so I have an "excuse" to make it (like I need an excuse!) This weekend, I decided to try out a new spin on the banana bread recipe I've been using for years to make these muffins. They are so full of banana flavour - really wonderful! :) They have wheat germ so they are a great source of vitamin E and folic acid.
Makes 12 large muffins
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp. aluminium-free baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon (superfood!)
1/4 tsp. grated nutmeg
1/2 cup chopped walnuts (superfood!)
1/2 cup toasted wheat germ
1 cup mashed banana (about 2-3 medium bananas) - I like to think bananas are a superfood!
1 additional banana, mashed (egg substitute) - superfood! (eggs are a superfood, too, if you choose to make this non-vegan)
1/2 cup light brown sugar
1/4 cup granulated sugar
1/4 cup applesauce (you could also use 1/4 cup cooking oil if applesauce is unavailable)
1 tbsp. raw turbinado sugar (optional)
Method:
1. Line a muffin tin with 12 paper or foil cupcake cases. Preheat oven to 350 degrees.
2. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, baking soda, wheat germ, and walnuts. Make a well in the center of the dry mixture and set aside.
3. In another bowl, combine the bananas (including the "egg" banana), brown sugar, granulated sugar, and applesauce. Add this banana mixture all at once into the well in the dry mixture. Stir until just moistened - the batter will be lumpy.
**Do not overmix as this will create tunnels and pointy tops on your finished muffins.**
4. Spoon the batter into the prepared muffin tin (an ice-cream scoop is your friend here!) Sprinkle the unbaked muffins with a little turbinado sugar. Bake for 15-20 minutes or until a wooden toothpick inserted in the center of the muffins comes out clean. Cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
Reference:
The basic banana bread recipe (and cooking times) are from The Better Homes and Gardens New Cookbook (1996 edition). I got the inspiration to add the wheat germ and turbinado sugar from Cooking Light's Orange-Cranberry Wheat Germ Muffin recipe which I love so much! The nutmeg and brown sugar additions were just last-minute changes I decided to try out - thank goodness they worked! I know messing with baking recipes can be a bit risky!
Makes 12 large muffins
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp. aluminium-free baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon (superfood!)
1/4 tsp. grated nutmeg
1/2 cup chopped walnuts (superfood!)
1/2 cup toasted wheat germ
1 cup mashed banana (about 2-3 medium bananas) - I like to think bananas are a superfood!
1 additional banana, mashed (egg substitute) - superfood! (eggs are a superfood, too, if you choose to make this non-vegan)
1/2 cup light brown sugar
1/4 cup granulated sugar
1/4 cup applesauce (you could also use 1/4 cup cooking oil if applesauce is unavailable)
1 tbsp. raw turbinado sugar (optional)
Method:
1. Line a muffin tin with 12 paper or foil cupcake cases. Preheat oven to 350 degrees.
2. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, baking soda, wheat germ, and walnuts. Make a well in the center of the dry mixture and set aside.
3. In another bowl, combine the bananas (including the "egg" banana), brown sugar, granulated sugar, and applesauce. Add this banana mixture all at once into the well in the dry mixture. Stir until just moistened - the batter will be lumpy.
**Do not overmix as this will create tunnels and pointy tops on your finished muffins.**
4. Spoon the batter into the prepared muffin tin (an ice-cream scoop is your friend here!) Sprinkle the unbaked muffins with a little turbinado sugar. Bake for 15-20 minutes or until a wooden toothpick inserted in the center of the muffins comes out clean. Cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
Reference:
The basic banana bread recipe (and cooking times) are from The Better Homes and Gardens New Cookbook (1996 edition). I got the inspiration to add the wheat germ and turbinado sugar from Cooking Light's Orange-Cranberry Wheat Germ Muffin recipe which I love so much! The nutmeg and brown sugar additions were just last-minute changes I decided to try out - thank goodness they worked! I know messing with baking recipes can be a bit risky!
Pesto and Veggie Pasta
The original recipe for this called for purchased pesto - like it's hard to make! lol :) I've included the pesto recipe I used. I also just found out you can freeze pesto for up to 3 months - little added incentive to just make it!
This dish is far from low-fat but the good thing is the majority of the fat is unsaturated... hey, have to make myself feel better for it somehow! Plus, it's a good source of protein since I used whole-wheat pasta and it has all that cheese! Eh, once in a while it's OK - not like I eat like this every day! :)
The zucchini was so yummy with the pesto and the grape tomatoes I used complemented the sweetness of the basil nicely (they also provided a nice contrast to the cheese). My only gripe about this dish was that the photo from the magazine was so pretty and mine just looked really messy! Needless to say, I did not take a photo of it. Maybe I should have taken a photo before adding the goat cheese or just sprinkled the goat cheese on top. Next time... ;) I can tell you, it tasted far better than it looked!
2 Servings
Pesto Recipe (this made enough for 3 [1/8 cup] servings of pesto)
Ingredients:
1/2 cup firmly packed fresh basil leaves
1 tbsp. dried parsley or 1/4 cup firm packed fresh parsley
1/4 cup Parmesan cheese
1/8 cup pine nuts
1 garlic clove, quartered (superfood!)
1/8 tsp. sea salt
1/8 cup olive oil (superfood!)
Pesto
Method:
1. Place all ingredients in a blender or food processor. Cover and process with several on-off pulses until a paste forms, stopping the machine several times and scraping down the sides.
Pesto and Veggie Pasta
Ingredients:
4 ounces penne, ziti, or fusili pasta
1/2 tbsp. olive oil (superfood!)
1/2-1 medium zucchini, sliced (you could also add some yellow squash to this if you have it on-hand)
1-2 garlic cloves, minced (superfood!)
1/4 cup reduced-sodium vegetable broth
1/2 large tomato diced or 7-8 grape or cherry tomatoes, sliced (superfood!)
1/4 cup pesto (recipe above)
1/4 cup soft goat cheese, cut into small cubes
Pesto and Veggie Pasta
Method:
1. Cook the pasta according to package directions; drain and then return it to the pot.
2. While the past cooks, heat the olive oil in a skillet over medium heat. Add the squash and garlic to the hot oil. Cook for 5 minutes, stirring occasionally. Add the broth and simmer until the broth is almost completely evaporated and the squash is tender. Remove from the heat and stir in the tomatoes.
3. Add the squash mixture, pesto, and goat cheese to the pasta. Toss to combine.
Reference:
I used the Summer Pesto Pasta recipe from the August/September 2005 issue of Cooking Pleasures magazine for this. I found the pesto recipe in the Better Homes and Gardens New Cookbook (1996 edition).
This dish is far from low-fat but the good thing is the majority of the fat is unsaturated... hey, have to make myself feel better for it somehow! Plus, it's a good source of protein since I used whole-wheat pasta and it has all that cheese! Eh, once in a while it's OK - not like I eat like this every day! :)
The zucchini was so yummy with the pesto and the grape tomatoes I used complemented the sweetness of the basil nicely (they also provided a nice contrast to the cheese). My only gripe about this dish was that the photo from the magazine was so pretty and mine just looked really messy! Needless to say, I did not take a photo of it. Maybe I should have taken a photo before adding the goat cheese or just sprinkled the goat cheese on top. Next time... ;) I can tell you, it tasted far better than it looked!
2 Servings
Pesto Recipe (this made enough for 3 [1/8 cup] servings of pesto)
Ingredients:
1/2 cup firmly packed fresh basil leaves
1 tbsp. dried parsley or 1/4 cup firm packed fresh parsley
1/4 cup Parmesan cheese
1/8 cup pine nuts
1 garlic clove, quartered (superfood!)
1/8 tsp. sea salt
1/8 cup olive oil (superfood!)
Pesto
Method:
1. Place all ingredients in a blender or food processor. Cover and process with several on-off pulses until a paste forms, stopping the machine several times and scraping down the sides.
Pesto and Veggie Pasta
Ingredients:
4 ounces penne, ziti, or fusili pasta
1/2 tbsp. olive oil (superfood!)
1/2-1 medium zucchini, sliced (you could also add some yellow squash to this if you have it on-hand)
1-2 garlic cloves, minced (superfood!)
1/4 cup reduced-sodium vegetable broth
1/2 large tomato diced or 7-8 grape or cherry tomatoes, sliced (superfood!)
1/4 cup pesto (recipe above)
1/4 cup soft goat cheese, cut into small cubes
Pesto and Veggie Pasta
Method:
1. Cook the pasta according to package directions; drain and then return it to the pot.
2. While the past cooks, heat the olive oil in a skillet over medium heat. Add the squash and garlic to the hot oil. Cook for 5 minutes, stirring occasionally. Add the broth and simmer until the broth is almost completely evaporated and the squash is tender. Remove from the heat and stir in the tomatoes.
3. Add the squash mixture, pesto, and goat cheese to the pasta. Toss to combine.
Reference:
I used the Summer Pesto Pasta recipe from the August/September 2005 issue of Cooking Pleasures magazine for this. I found the pesto recipe in the Better Homes and Gardens New Cookbook (1996 edition).
Four-Bean Chili
I used a couple different recipes to come up with this! I started out with a three-bean chili recipe from Cooking Light and then added some other things to it. It's a great one for cleaning out the pantry!
I realize "chili beans" are really just pinto beans but I still counted them as a fourth bean ;)
As far as I can tell, this is vegan/dairy-free if you leave off the sour cream and cheese.
I served this with cornbread muffins.
Serves 3 (it freezes well so plan on making the whole recipe even if you're just feeding 1!)
Ingredients:
1 tsp. olive oil (superfood!)
1/2 cup onion, chopped (superfood!)
1/4 cup bell pepper, chopped
1 tsp. minced garlic (superfood!)
3/8 cup water
1 tbsp. tomato paste
1 tsp. chili powder
1 tsp. ground cumin
1/8 tsp. black pepper
1/4 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 jalapeno pepper, seeded and chopped (superfood!)
1/2 tsp. sugar
1 can (15 1/2 oz.) chili beans
1 can (15 1/2 oz.) black beans (superfood!)
1/2 can (15 1/2 oz.) kidney beans (superfood!)
1/2 can (15 1/2 oz.) cannelini beans (superfood!)
1/2 can (14 1/2 oz.) no-salt added diced tomatoes, undrained (superfood!)
1/2 can (14 1/2 oz.) reduced-sodium vegetable broth
1/2 tbsp. yellow cornmeal (I've decided to leave this out next time)
1/4 cup beer
Fat-free sour cream (optional garnish)
Sharp cheddar (optional garnish)
Additional chopped raw onions (optional garnish)
Method:
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, bell pepper, jalapeno, and garlic and saute about 3 minutes.
2. Stir in the water, tomato paste, chili powder, cumin, black pepper, paprika, cayenne pepper, basil, oregano, sugar, beans, vegetable broth, beer, and tomatoes. Bring this mixture to a boil. Reduce heat and simmer 20-30 minutes.
3. Stir in cornmeal; cook 2 minutes longer. Serve with optional toppings - cheese, sour cream, chopped onions.
Reference:
This is based on two recipes - the Three-Bean Chili from the January/February 2008 issue of Cooking Light recipe and the Chili recipe I found on Annie's Eats (I need to get the new URL for her blog so I can link that appropriately).
I realize "chili beans" are really just pinto beans but I still counted them as a fourth bean ;)
As far as I can tell, this is vegan/dairy-free if you leave off the sour cream and cheese.
I served this with cornbread muffins.
Serves 3 (it freezes well so plan on making the whole recipe even if you're just feeding 1!)
Ingredients:
1 tsp. olive oil (superfood!)
1/2 cup onion, chopped (superfood!)
1/4 cup bell pepper, chopped
1 tsp. minced garlic (superfood!)
3/8 cup water
1 tbsp. tomato paste
1 tsp. chili powder
1 tsp. ground cumin
1/8 tsp. black pepper
1/4 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 jalapeno pepper, seeded and chopped (superfood!)
1/2 tsp. sugar
1 can (15 1/2 oz.) chili beans
1 can (15 1/2 oz.) black beans (superfood!)
1/2 can (15 1/2 oz.) kidney beans (superfood!)
1/2 can (15 1/2 oz.) cannelini beans (superfood!)
1/2 can (14 1/2 oz.) no-salt added diced tomatoes, undrained (superfood!)
1/2 can (14 1/2 oz.) reduced-sodium vegetable broth
1/2 tbsp. yellow cornmeal (I've decided to leave this out next time)
1/4 cup beer
Fat-free sour cream (optional garnish)
Sharp cheddar (optional garnish)
Additional chopped raw onions (optional garnish)
Method:
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, bell pepper, jalapeno, and garlic and saute about 3 minutes.
2. Stir in the water, tomato paste, chili powder, cumin, black pepper, paprika, cayenne pepper, basil, oregano, sugar, beans, vegetable broth, beer, and tomatoes. Bring this mixture to a boil. Reduce heat and simmer 20-30 minutes.
3. Stir in cornmeal; cook 2 minutes longer. Serve with optional toppings - cheese, sour cream, chopped onions.
Reference:
This is based on two recipes - the Three-Bean Chili from the January/February 2008 issue of Cooking Light recipe and the Chili recipe I found on Annie's Eats (I need to get the new URL for her blog so I can link that appropriately).
Sunday, March 30, 2008
Menu - Week of March 30-April 5
This is my 200th post :) Pretty sad that it's only being used for a menu but whatever! I don't have anything else to post about at the moment!
Sunday - Summer pesto pasta with a Goddess salad for myself; chicken Parmesan with spaghetti and home-made marinara for DH.
Monday - Black bean soup with sherry; Chicken enchiladas for hubby. I might actually have the soup for lunch and then have veggie enchiladas for dinner... still deciding!
Tuesday - Baked tofu with peanut sauce. I'll also have some type of green veggie on the side; hubby will have a burger with blue cheese and all his favourite toppings.
Wednesday - Quinoa tabouli salad (I'm so excited to finally be trying quinoa!); lemon-mustard chicken with rice and broccoli for hubby.
Thursday - Spring vegetable stew with soft polenta; Parmesan pork chop (going to try the Giada recipe) for DH.
Friday - More quinoa! :) Peruvian baked quinoa and cheese (sort of a better for you version of mac and cheese I guess...); DH will have tacos.
Saturday - So far I have kung pao tempeh triangles for myself for lunch... not sure what hubby will have. Dinner will be lemon-dill salmon croquettes with horseradish sauce and a salad.
I'm worried I'm not getting enough protein so I've decided to add fish (and maybe a little chicken here and there) back into my diet once or twice a week. Besides, I miss fish! I'll still be eating veg. most of the time since I've loved all the new recipes I've found! I'm not a calorie or anything else counter so trying to make sure I'm getting adequate protein is just too much of a pain - I know, such a quitter! There are just too many health benefits of fish that I feel I can't give it up completely...
Sunday - Summer pesto pasta with a Goddess salad for myself; chicken Parmesan with spaghetti and home-made marinara for DH.
Monday - Black bean soup with sherry; Chicken enchiladas for hubby. I might actually have the soup for lunch and then have veggie enchiladas for dinner... still deciding!
Tuesday - Baked tofu with peanut sauce. I'll also have some type of green veggie on the side; hubby will have a burger with blue cheese and all his favourite toppings.
Wednesday - Quinoa tabouli salad (I'm so excited to finally be trying quinoa!); lemon-mustard chicken with rice and broccoli for hubby.
Thursday - Spring vegetable stew with soft polenta; Parmesan pork chop (going to try the Giada recipe) for DH.
Friday - More quinoa! :) Peruvian baked quinoa and cheese (sort of a better for you version of mac and cheese I guess...); DH will have tacos.
Saturday - So far I have kung pao tempeh triangles for myself for lunch... not sure what hubby will have. Dinner will be lemon-dill salmon croquettes with horseradish sauce and a salad.
I'm worried I'm not getting enough protein so I've decided to add fish (and maybe a little chicken here and there) back into my diet once or twice a week. Besides, I miss fish! I'll still be eating veg. most of the time since I've loved all the new recipes I've found! I'm not a calorie or anything else counter so trying to make sure I'm getting adequate protein is just too much of a pain - I know, such a quitter! There are just too many health benefits of fish that I feel I can't give it up completely...
Thursday, March 27, 2008
Risi e Bisi
That's really just a fancy name for Rice and Peas :) I like the Italian name - fun to say! This was my first risotto-style dish and it turned out really well - I had it with a salad for dinner last night. It was really quick and easy to make which is always appreciated! This is also a decent source of protein (almost 11g per serving) and is low-fat! Yeay :) The only bummer is the sodium content but if you use low-sodium broth and omit the salt/use unsalted butter, you can control that.
Serves 2 (as usual, the amounts are a bit funny since the original recipe was for 6!)
Ingredients:
2/3 tbsp. butter (I actually used the Earth Balance spread)
1/6 cup finely chopped yellow onion
1/4 cup short- or medium-grain rice
5/6 cup (just measure a little less than a cup...) reduced-sodium vegetable broth
2/3 cup water
Pinch of salt
Pinch of freshly-ground black pepper
Sprinkle of grated Parmesan cheese
2/3 tbsp. fresh parsley, chopped
1/8 tsp. dried oregano
1/8 tsp. dried basil
2/3 cup frozen green peas, thawed
Method:
1. Melt the butter in a large saucepan over medium-high heat. Add the onion to the pan and saute until golden.
2. Add the rice to the onion and saute 1 minute. Add the broth, water, salt, pepper, oregano, and basil. Bring the mixture to a boil.
3. Cover the pan and reduce the heat. Simmer for 15 minutes, stirring occasionally, until the rice has absorbed most of the liquid. Stir in the peas, cheese, and parsley and let cook 2-3 minutes more.
Reference:
This recipe is from the January/February 2008 issue of Cooking Light magazine. The only changes I made were to add the oregano and basil. I also used the non-dairy spread in place of butter.
Serves 2 (as usual, the amounts are a bit funny since the original recipe was for 6!)
Ingredients:
2/3 tbsp. butter (I actually used the Earth Balance spread)
1/6 cup finely chopped yellow onion
1/4 cup short- or medium-grain rice
5/6 cup (just measure a little less than a cup...) reduced-sodium vegetable broth
2/3 cup water
Pinch of salt
Pinch of freshly-ground black pepper
Sprinkle of grated Parmesan cheese
2/3 tbsp. fresh parsley, chopped
1/8 tsp. dried oregano
1/8 tsp. dried basil
2/3 cup frozen green peas, thawed
Method:
1. Melt the butter in a large saucepan over medium-high heat. Add the onion to the pan and saute until golden.
2. Add the rice to the onion and saute 1 minute. Add the broth, water, salt, pepper, oregano, and basil. Bring the mixture to a boil.
3. Cover the pan and reduce the heat. Simmer for 15 minutes, stirring occasionally, until the rice has absorbed most of the liquid. Stir in the peas, cheese, and parsley and let cook 2-3 minutes more.
Reference:
This recipe is from the January/February 2008 issue of Cooking Light magazine. The only changes I made were to add the oregano and basil. I also used the non-dairy spread in place of butter.
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