Cookbook Review: Southern Pantry Cookbook

Latest posts by Brohgan Dieker (see all)

This review of The Southern Pantry Cookbook: 105 Recipes Already Hiding in Your Kitchen by Jennifer Chandler includes a FREEBIE RECIPE for Weeknight Red Beans and Rice! Don’t miss out!

I didn’t intend to buy this book. I was bored and flipping through cookbooks looking at the food photography was a way to pass the time while my husband shopped.

Now, I don’t impulse buy things.  I’m a thrifty person, and I normally think long and hard before I make a cookbook purchase. I read amazon reviews. I check my local library.  My cookbook shelf is reserved for a very select few permanent figures.

I bought this book upon first glance, and I’ve had ZERO regrets.

img_1783

This book has nestled in comfortably among its peers on the shelf, but it hasn’t stayed on the shelf for very long! It’s extremely useful.

For instance, this delicious Weeknight Red Beans and Rice dish only took 20 minutes in its entirety. So easy and yummy!

For instance, this delicious Weeknight Red Beans and Rice dish only took 20 minutes in its entirety. So easy and yummy!

img_1791

I have fallen in love with the idea of using existing pantry ingredients creatively.  I was already compiling the Non-Chef FOREVER Grocery List before this book–which will be ready early next week! Yay!

img_1790img_1788

Weeknight Red Beans and Rice

(Or, like this photo, black beans and rice, because that’s what I had on hand.)

Ingredients

  • 1 tbsp olive oil
  • 1/2 lb Andouille smoked sausage, sliced thinly
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cans red kidney beans, rinced and drained
  • 1 1/2 c chicken stock
  • 4 cups brown rice

Instructions

0. If you would rather use dried beans, put beans in water to the brim in a crockpot on low in the morning and allow beans to soak in water for 8 hours. While preparing dinner, rinse with water before adding .

1. Start cooking the rice per package instructions.

2. In a large stockpot or dutch oven, warm oil. Add the sausage, onion, green pepper, and cook for about 5 minutes or until onion is tender.

3. Add garlic and cook for about 1 minute. Stir in oregano, thyme, and bay leaf (or, if you were out of oregano and thyme like I was, substituting a tsp of Italian Seasoning mix was still absolutely yummy). Salt and pepper to taste, and add beans and stock.

4. Bring pot to a boil and then reduce to a simmer. Allow flavors to meld for about 20-25 minutes, stirring occasionally.

5. Discard the bay leaf, and serve beans over rice.

TIP: If you are watching your carb intake, I have read that you can substitute black soy beans, which have a lower carb and higher protein trade-off.  Also, give cauliflower rice a try! 🙂

design-1

Cookbook Review: Breakfast for Dinner

Latest posts by Brohgan Dieker (see all)

This week’s cookbook review is over Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! with a recipe for Huevos Rancheros Tacos!

I love breakfast so much! It’s what I ask for on my birthday, and it’s something I look forward to on Christmas. If, for some reason, I was allowed endless ingredients for only one food category on a dessert island, it would be breakfast foods.

I am no stranger to eating breakfast for dinner. I have cracked an egg over a pizza before.  I keep pancake mix in the cabinet primarily for when I need a quick weeknight meal or a late night snack for a crowd. I have an entire Pinterest board dedicated to savory waffles (a secret board, of course, because it’s getting embarrassingly obsessive).

I took one look at the huavos rancheros tacos recipe, and immediately added it to the meal plan this week. (It doesn't hurt that my fridge was filled with eggs I found on sale for about 60 cents/dozen either.) These tacos were MESSY but in such a good way! If you’re not a fan of runny egg yoke, my husband, Adam, made some awesome cheddar garlic scrambled eggs to fill the rest of our tacos.

When you’re not morning people, breakfast doesn’t often happen before 10 am or so. After 6 pm is even better!

img_1670

I am LOVING this book! Lindsey Landis and Taylor Hackbarth came up with some very creative breakfast food spins.  Cornflake-crusted chicken tenders, mini pesto quiches, lemon poppy seed thumbprint cookies, dessert pancakes. I didn’t have time to make everything I wanted to this week!

I always appreciate a cookbook that has a full page picture of every recipe, too.

img_1671

I took one look at the huavos rancheros tacos recipe, and immediately added it to the meal plan this week. (It doesn’t hurt that my fridge was filled with eggs I found on sale for about 60 cents/dozen either.)

img_1672

Seriously, chipotle peppers in adobo sauce, where have you been all my life? That little can of peppers is the real hero in the ranchero sauce!

img_1677img_1682

These tacos were MESSY but in such a good way! If you’re not a fan of runny egg yoke, my husband, Adam, made some awesome cheddar garlic scrambled eggs to fill the rest of our tacos. I’ve included the recipe below!

Ingredients

Ranchero Sauce:

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 largejalapeño, seeded and chopped
  • 1 (15 oz) can fire-roasted tomatoes
  • 1 chipotle pepper in adobo sauce + 1/2 tbsp sauce
  • 1 tsp dried oregano

Tacos:

  • 1 (15 oz) can of refried beans
  • 8 soft corn tortillas
  • 8 large eggs

Cheddar Garlic Scrambled Eggs:

  • 2 tbsp milk
  • 1/4 c cheddar cheese
  • 1/4 tsp garlic salt

Instructions

  1. Heat olive oil in medium saucepan, add onion, garlic, and jalapeño. Cook for 3 minutes over medium heat until beginning to soften. Stir in tomatoes with their juices, chipotle, adobo sauce, and oregano. Simmer for 20 minutes, stirring occasionally.
  2. While the sauce simmers, heat refried beans per package instructions, either on stovetop or in microwave.
  3. Use olive oil to grease a skillet or a griddle. Arrange a single layer of 3-4 corn tortillas and crisp over a medium heat 1-2 minutes on each side, or until the edges are browning.
  4. After sauce has simmered, blend in a food processor until smooth.
  5. Cook the eggs last.  Sunny side up can be made four at a time in a covered skillet over a medium-high heat for 4 minutes (5 for firmer yokes).  Scrambled eggs can be made all at once: crack eggs into skillet over medium-high heat, add milk, and stir constantly. Add cheese and garlic when eggs are almost firm.
  6. Spread beans on the tortillas and top with eggs and ranchero sauce. Enjoy!

design-1

Popcorn Trio

Latest posts by Brohgan Dieker (see all)

Introducing the popcorn trio: Dark Chocolate; Parmesan and Olive Oil; and Smoked Paprika, Rosemary, and Olive Oil.  Air popped popcorn with a light sweet or savory coating is a snack that will let your junk food craving be satisfied without excess calories, fat, and sodium. It’s as fun to make as it is to eat!

IMG_1345

This post is the third in a series about a six course dinner served at the Iron Clad in Wamego, KS.

Click here to read the Non-Baker contribution to this series.

When planning this event, I immediately knew that I wanted to make a salad that incorporates acorn squash and make Fancy Weeknight Rigatoni. I was stuck on a third dish.

IMG_1427 IMG_1429

I wanted my final course contribution to be low in calories after heavy pasta. More than that, I wanted this dish to be something fun to make and eat.
I went to a local restaurant recently, Bourbon and Baker, and was thrilled to find truffled popcorn on the menu! Popcorn is one of my all time favorite foods! Another fun way to have a taste of Christmas in August, a savory and sweet popcorn trio! Everyone can find a popcorn that they enjoy!

067 IMG_1441

Salted Dark Chocolate Popcorn

I always forget that chocolate is messy! I was finding chocolate everywhere after making it, including on the baby, oops. The good thing is that I made every mistake, so you don’t have to.

An air popper is the easiest way to control fat and sodium intake with this snack, but pan popped or microwave popped popcorn will work.

Ingredients:

  • 1/4 c unpopped popcorn (or 1 microwavable bag)
  • 1 standard candy bar of dark chocolate (or less, I had more than enough)
  • 2 gallon ziplock storage bags
  • Salt to taste

Instructions:

  1. Pop your popcorn.
  2. Put the popcorn into one or two storage bags depending on how much there is after it pops. You want each bag to be half full or less.
  3. Put your chocolate into a microwave safe bowl microwave on high for 30 second increments until the chocolate is just about melted, then stir until completely melted. Chocolate burns easily, and burned chocolate is just sad, so make sure to keep an eye on it.
  4. Turn on your favorite dancing music. Pour the chocolate in the bags and shake until distributed evenly. (A workout and a fun snack rolled into one!)
  5. Place bags of popcorn in the freezer until the chocolate hardens. It should be fine after 10 minutes or so. (This was the important step that I unfortunately wasn’t warned of.)
  6. Pour into a bowl and enjoy with friends!

IMG_1431IMG_1435

Parmesan an Olive Oil

The second in the trio. Finely grated parmesan would probably work better than what I used, but they’re equally tasty!

Ingredients:

  • 1/4 c unpopped popcorn
  • olive oil spray
  • 1/4 c fresh parmesan

Instructions:

  1. Pop your popcorn!
  2. Put popcorn into a gallon ziplock bag. Spray popcorn lightly with olive oil.
  3. Sprinkle with desired amount of cheese and enjoy!

IMG_1464065

Smoked Paprika, Rosemary, and Olive Oil Popcorn 

Ingredients:

  • 1/4 c unpopped popcorn
  • olive oil spray
  • 1-2 tsp smoked paprica
  • 1 tsp rosemary
  • Salt to taste

Instructions:

  1. Pop your popcorn!
  2. Put popcorn into a gallon ziplock bag. Spray popcorn lightly with olive oil.
  3. Sprinkle with spices and shake bag until dispersed. Test and adjust to taste.

IMG_1346

Christmas Breakfast Casserole

Latest posts by Brohgan Dieker (see all)

Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too!  Make ahead and refrigerate overnight so that the flavors meld — it’s a little bit of Christmas that can be savored all year long!

Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too! Make ahead and refrigerate overnight so that the flavors meld -- it's a little bit of Christmas that can be savored all year long!

I didn’t plan on baking this and photographing this in the middle of the night, honestly.  Last week, when I promised to share the recipe in which I used all the leftover sandwich crust from our teaparty, I did not imagine my pajamaed self tip-toeing around the kitchen, silently, desperately cooking in the middle of the night.  Oh, parenthood.

IMG_1195
So don’t mind my dark pictures here.  Just get a chuckle at imagining me fumbling around trying to take the time to photograph this before gulping it down.

IMG_1197
I feel like I’ve been hungry since the day before the baby was born.  The other night, when a sleepy meltdown monopolized the evening and overtook dinner, I was starving.

I was so glad that I had this casserole in the fridge ready to just pop into the oven!

IMG_1196
Because who says that you can’t enjoy breakfast for dinner?

IMG_1194
Seriously, who?  I need a name?  Because I’m pretty sure that person is Bizzaro Brohgan.

(Don’t worry, I’m using the term “bizzaro” correctly.  I looked it up.)

Merry Christmas, everyone!

Note: I’ve had this recipe on my Pinterest board for ages. I think it originally came from a forum about favorite holiday recipes?  I don’t have the link to the forum, but here is the jpg for the original recipe:

0a21d71eb35dbdf951fa9ccf060223df

Thank you, Sherry McClure, whoever you are!

Ingredients:

  • 6 eggs, beaten
  • 2 c grated cheddar cheese
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 6 slices of bread, cubed (if you have leftover crust for some reason, like I did, you basically need enough to fill the casserole dish)
  • 1 lb sausage, browned and drained (I recommend turkey sausage.)
  • 1/4 tsp pepper
  • 2 c milk
  • butter flavored cooking spray

Instructions:

Mix all the ingredients and put into a well-buttered baking dish (I used spray to save calories!).  Let set 12 hours in refrigerator. Bake for 45 minutes at 350. Whether it’s Christmas morning brunch or the middle of the night in summer, serve and enjoy!

Another Note: don’t use multigrain bread or bread with seeds that doesn’t have a soft texture. I did that once, and the change in texture isn’t something that I would recommend. I’m normally willing to  sacrifice in the name of health, but this just wasn’t worth it. White bread or soft wheat bread is best.

-Brohgan

Summer Vegetable Ravioli Salad

Latest posts by Brohgan Dieker (see all)

A time saving weeknight dinner to save for the upcoming back to school nights! The simplest of recipes: frozen ravioli, steamed fresh summer vegetables, bottled pesto, and parmesan cheese. So yummy, nobody will believe that it only took minutes! Leftovers make great cold lunches too!

A time saving weeknight dinner to save for the upcoming back to school nights! The simplest of recipes: frozen ravioli, steamed fresh summer vegetables, bottled pesto, and parmesan cheese. So yummy, nobody will believe that it only took minutes! Leftovers make great cold lunches too!

 

IMG_1181

I have alluded to the fact that I often avoid the traditional grocery store when it comes to buying food, especially produce.  I did my time working at a grocery store after college, and as someone who has worked the back end of a produce department, I’m really not impressed.

IMG_1176

I started using a national produce co-op called Bountiful Baskets about five months ago.  The co-op is saving us money while encouraging us to eat more produce.  It is not local, but at least it is generally fresher and better quality than my local grocery store produce. My goal is to finish the co-op produce within the week to ensure that we’re getting enough fruits and vegetables in our diet. The co-op basket is often the inspiration for recipes that I come up with that week.

I’m not getting money for representing the co-op or anything. I just think their service is good and worth mentioning.  (Note to local readers: they normally deliver to Manhattan, but the local coordinators took a break for the summer, so I had to pick it up in Junction City the last couple of months.)

IMG_1178

The other night I just tossed a few of our co-op vegetables into the steamer basket and pulled some cheese ravioli out of the freezer. The entire dish only took about 3 minutes plus the amount of time it takes to boil water.  Way easy.

IMG_1179

So simple! So pretty!

IMG_1177

Sooooooo yummy!

Ingredients

  • 3 c summer vegetables, chopped. I used yellow squash, bok choy, and broccoli, but sweet potato, cauliflower, peppers, kale, spinach or other types of squash would also be yummy.
  • One bag of frozen cheese ravioli
  • 1/2 c Parmesan cheese
  • 2 tbsp pesto
  • Salt and pepper

Instructions

  1. Put a large pot of water on the stove on high and bring to a boil for the ravioli.
  2. Chop the vegetables.  Add an inch of water to the bottom of a medium pan with a steamer basket. Add vegetables to basket and bring to boil. Steam until desired texture is achieved.
  3. Add ravioli to boiling water and cook per package instructions or until all the ravioli begins to float.
  4. Drain ravioli and return to pan. Add steamed vegetables, cheese, pesto to pan and gently stir to combine. Salt and pepper to taste.
  5. Serve immediately. Serves 4

Optional tip: spoon leftovers into small containers to use as lunches throughout the week! Leftover ravioli salad is great cold too!

Have you ever tried a meat or produce co-op before?  I’d love to hear your thoughts!  The comments are open!

PB&J Heart Sandwiches

Latest posts by Brohgan Dieker (see all)

This post is the fourth in a five day collaborative series with Non-Baker titled The Tea Party.  Go to Non-Baker to read about the delicious cakes and custard that we enjoyed at our Tea Party and about how to find happiness in the kitchen!

DSC_1072

Yesterday I wrote about kid-approved “Deviled” Egg Salad Sandwiches.

IMG_0876DSC_1061IMG_0822IMG_0832

Today, I am going to write about the other finger sandwich that I contributed to our tea party: peanut butter and jelly hearts.

DSC_0962DSC_0988DSC_0964

 

 

Remember, I was aiming for simpleKeep it simple, and bring people together.

IMG_0814

Use a cookie cutter on your bread.  I found if I cut it out just right, I could get three hearts out of a single piece of bread. (Don’t worry, I saved the crusts for a breakfast casserole recipe that I will be posting next week after the series is over!)

DSC_0961.JPG

 

Peanut butter first, and then top with jelly.  Keep it simple, and bring people together.

IMG_0846

I put the jelly in a sandwich bag and clipped the corner to make it go on more easily.  It’s certainly not anything like decorating with frosting, because it’s essentially made out of very stretchy chunks, but it worked well enough.  In other words, I had to squelch my inner control freak and go with the flow. Keep it simple, and bring people together.DSC_0978IMG_0827

It all worked out to be lovely in the end.

Cheers from the farm,

Brohgan

Please go to Non-Baker.com to view additional contributions to the series The Tea Party!

Choosing the Tea

Latest posts by Brohgan Dieker (see all)

This is day two in the five day series of Non-Baker and Non-Chef posts titled The Tea Party.

IMG_0845

When Anna and I discussed the tea party, we had some great lofty ideas. Lavender and rose lemon aid. We imagined photographing everything on the screened-in back porch. I imaged three colorful types of finger sandwiches, delicately laid out on a three-tiered plate. Hydrangea blossoms and peonies were on the top of our shopping list.

IMG_0838

And then reality hit. Anna got sick with a fever hours after our planning meeting, which left her sick and in bed basically until the time of the event. My son decided to start waking up seven or eight times a night for who knows what reason. The weather turned absolutely nasty, with a hundred-plus degree days of muggy Kansas humidity. The flowers we envisioned weren’t available at our favorite florist.

IMG_0840

So we adapted.

And know what happened? We had a beautiful spread and a wonderful time.

IMG_0828

 

Memories were made. A new tradition was born. (We’re already discussing another tea party for October!)

It was much simplier than our original plan, which was a good thing. So much less to worry over.

One of my tasks was to choose the tea.

IMG_0848

The history of tea is long and complex spanning literally thousands of years. It likely originated in China during the Shang Dynasty (1600-1046 BC), or so I’ve read. From there it spread to Portugal in the 16th Century to Britain in the 17th Century to the rest of the world through the British Empire.  There is now over 3,000 varieties of tea to choose from.

I remembered reading that J. K. Rowling’s favorite tea was Lancashire tea. I thought I would begin my quest there. I imagine that Queen Rowling probably has great taste in tea.

IMG_0852

You know how I was talking about reality earlier?

No, I did not have any special tea imported through Amazon.uk. I didn’t even buy the dusty box of expensive tea that was stocked in the British section of my local grocery store.

Instead I went back to a couple of old favorites of the standard grocery store variety. We enjoyed Bigelow English Tea Time and Twinnings Lady Grey. We discovered that both are old favorites for several of us.

IMG_0849

Isn’t that the point of Non-Chef?

Life is crazy. There is always the daily grind, but then there is always this other stuff that we need to do too, and it all starts piling up and getting out of control.

Keep it simple, and bring people together.

IMG_0877IMG_0860IMG_0866IMG_0864IMG_0861IMG_0856DSC_1046

Check in tomorrow for day 3 in the series The Tea Party: a recipe for Deviled Egg Sandwiches!

Chickpea Curry Over Brown Basmati Rice

Latest posts by Brohgan Dieker (see all)

Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It’s one of my favorite recipes, in case you can’t already tell.

I was on the fence about writing about this.  Google chickpea curry and a TON of identical recipes will come up, and mine isn’t all that different.  One of those was what inspired me to cook this for the first time several years ago, but as time passed, the recipe changed.  Now I use fewer ingredients and have upgraded to brown basmati rice (which you can now buy at Aldi grocery stores!).

IMG_0791.JPG

Chickpea curry is one of our favorite recipes, and it served to be a huge inspiration to writing about food in the first place.  I clearly remember the day: screaming fussy baby and we’re STARVING.  My husband volunteered to do the cooking for the evening (he was that hungry haha), so I’m calling instructions over the partition between the living room and the kitchen while doing the mom-things that needed to be done.

Me: “Are the onions in the skillet opaque yet?”

Adam: “Yes. Now what do I do?”

IMG_0781

I shout off the next several ingredients off the top of my head, including where to find them in the kitchen, reminding him to shake the can of coconut milk.  I ended up coaching him through the entire dinner process off the top of my head from the other room.

Now maybe that’s something that lots of people can do.  I know several of the women in my family could probably cook a favorite recipe blindfolded.  Adam, however, was apparently impressed.

IMG_0788.JPG

After seven years of marriage, I managed to surprise him by doing something unexpected. And that’s a pretty good feeling.

There’s something about getting encouragement from someone you love, someone who knows you better than anyone else, that’s just the little push you need to try something new 

Both Non-Baker and my site broke triple digits in views this month.  We’ve moved beyond just the friends and family who feel loving obligation to read what we write into a small community of kind readers who happened to stop by.

(In case you didn’t know, my sister, Anna, and I realized that we were both flirting with the idea of starting very different food blogs, so we started at the same time.  Check out Anna’s blog sometime!  It’s great!)

So why do I share a recipe that’s been done before on the internet?  Because sharing a recipe is also showing a little piece about who I am.

So enjoy chickpea curry.  Its texture is absolutely perfect, not to mention its flavor.

Ingredients:

  • 1 C brown basmati rice
  • 2 1/4 C water
  • 1 yellow onion, chopped
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp cayenne
  • 1  14 oz can coconut mil
  • 1 tbsp honey
  • 1 tbsp hot chili paste (sriracha or other  brand)
  • 2 14 oz cans chickpeas (garbanzo beans)

Instructions:

  1. Cook the rice per package instructions.
  2. Start the onion cooking in olive oil over a medium heat in a large deep skillet.  Stir occasionally.
  3. When onion is opaque, add curry powder.  Allow curry to cook with onion for about a minute to meld the flavors.  Add the cayenne pepper.
  4. Give the can of coconut milk a shake, as it naturally separates.  Pour into the pan.
  5. Add the honey and chili paste.  Let the sauce bubble for a minute or so. (Taste and adjust flavor as needed. Some curry powder and chili paste is more mild than others.)
  6. Drain cans of chickpeas and dump into curry sauce.  Stir to combine.
  7. Serve curry sauce over rice in bowls.  Enjoy!

Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It's one of my favorite recipes, in case you can't already tell.
-Brohgan

One Pot Brown Fried Rice

Latest posts by Brohgan Dieker (see all)

This simple one pot recipe uses brown rice, frozen veggies, eggs, and soy sauce to make fried rice.  It’s great for those evenings when even takeout seems likes too much effort.  Brown rice provides whole grains and fiber, which are an essential part of a healthy diet.

IMG_0773

Today, I’m feeling a little frayed around the edges. “Thin, sort of stretched, like butter scraped over too much bread,” as Bilbo Baggins says.  You know those kinds of days?

Oh sweet baby, please never outgrow your slobbery kisses and morning time coos! Forever, hold my face in both your little hands and beam from ear to ear; I’ll never grow tired of it. May you light up with smiles every time you see me for a long, long time!

But anytime you would like to sleep through the night would be absolutely fine, mmmkay?

So temporary? Maybe. People love to remind me how temporary and short this phase in life is, but that advice doesn’t keep all the pieces of life I’m juggling from crashing down today.

Simplifying everything does keep my world running a bit more smoothly. Oh, and prayer. And a little coffee.

IMG_0772

The first kitchen purchase after I had a baby? A rice cooker.

There is nothing simpler: Rice + water + on switch. Combine with a few veggies and a meat (or beans… rice + beans create a complete protein), maybe some broth, and you could end up with a hundred easy and budget friendly dinner options. If you don’t have a rice cooker, minute rice and boil in bag are also great options. I relied on those products for years.

Rice feeds more than half the world’s population on any given day and is a major staple in many cultures cuisine. It comes in two basic varieties: brown and white, the former being whole grain holds the most nutritional value. It has been credited to be beneficial for your skin, your metabolism, your blood pressure, and your lower digestive system. Some scientists even say it prevents cancer.

This simple recipe is one of the big guns in my “surviving the crazy of real life” arsenal; so simple and basically healthy, especially compared to the other foods we Americans typically turn to when life gets crazy.  The ingredients are easy to keep on hand, and it only takes minutes to dump and cook. (I especially appreciate my rice cooker on days like this. Smartest purchase I’ve ever made.) And only one pan to clean!

May this recipe make your life a little easier. And yummier. 🙂

Ingredients

  • 1 C uncooked brown rice
  • 2 C water
  • 6 oz frozen mixed veggies: corn, carrots, peas (approximately half a bag)
  • 3 eggs
  • 2 tbsp, 1 tsp soy sauce, separated

Instructions

  1. Add brown rice, water, 2 tbsp soy sauce, and frozen veggies to a rice cooker. (Or, cook rice on the stovetop per package instructions, and add frozen veggies to water with rice.)
  2. When rice is almost cooked, crack eggs into a small microwave safe bowl. Cook in the microwave on high, stirring with a fork in 15 second increments until completely cooked.
  3. Stir cooked egg into pot of rice and veggies after rice is completely cooked.

Optional: mix in cooked chicken or shrimp with the egg if you have it on hand! 🙂

This simple one pot recipe uses brown rice, frozen veggies, eggs, and soy sauce to make fried rice.  It's great for those evenings when even takeout seems likes too much effort.  Brown rice provides whole grains and fiber, which are an essential part of a healthy diet.

Tomatillo Ranch Chicken

Latest posts by Brohgan Dieker (see all)

Tangy tomatillo ranch smothered over chicken and rice! While the chicken and rice are served immediately after cooking, the sauce is cold, which makes this a very enjoyable  summer dish.This creamy dish is quick and easy to make. It makes dinner time a breeze! Exactly the relief we need in this Kansas summer heat!

IMG_0344

This recipe provided an opportunity for self-growth. A new ingredient, and an unfamiliar flavor. Oh, I am so glad I embraced the tomatillo goodness, because the tangy ranch sauce just hit the spot!

Tomatillos are common in the Deep South. However, I was unfamiliar with this ingredient when I ordered from it as a part of my weekly produce co-op basket. I’ve never even seen the movie “Fried Green Tomatoes.”  Basically, I had no idea what to do with it.

Tomatillos are basically the flavor of a sweet lemon. Peel off the husk and rinse off the sticky film that is commonly found underneath. Handle like a tomato.


Let’s talk about the ranch seasoning, because seasoning mixes are one of my favorite things, and this ranch is certainly the most commonly used mix in my kitchen.  Powdered ranch seasoning is extremely versatile to be used on both vegan and non-vegan dishes without adding tons of unwanted extra calories or sodium.

IMG_0321

While fresh herbs have a better taste, this dry mix is much more convenient to have on hand.

Firstly, rub the the chicken in the ranch mix and get it into the oven.  While the chicken roasts, put together the tomatillo ranch sauce and cook the rice.

Ingredients:

-3 medium chicken breast

-1 tbsp homemade ranch mix (see ingredients below)

-1 c white rice, uncooked

-2 c water

-1 C mayo

-1/4 C milk

-2 cloves garlic

-1 C fresh cilantro

-3 medium tomatillos

-2 tbsp homemade ranch mix
Homemade Ranch Mix:

-1 tsp Black Pepper

-1 tbsp Parsley, dried

-1/2 tbsp Garlic Powder

-1/2 tbsp Onion Powder

-1 tsp Dried Dill
1. Top raw chicken with ranch mix and put in 375 degree oven for 25 minutes until fully cooked.

2. Cook rice per package directions.

3. Combine mayo, milk, garlic, cilantro, tomatillos, and 2 tbsp ranch mix in a food processor until creamy.

4. Slice chicken into strips. Spoon rice into 3-4 bowls. Top rice with chicken and sauce. Enjoy immediately.

6F9CEC0C-B911-49A5-9EE7-937EBB949E8C

After I made this, I just realized a vegetarian or vegan version using this sauce could be amazing!  Unfortunately, my leftover sauce was left out, and I had to throw it out.  Someday, I will figure this out.

Tangy tomatillo ranch smothered over chicken and rice! While the chicken and rice are served immediately after cooking, the sauce is cold, which makes this a very enjoyable  summer dish.This creamy dish is quick and easy to make. It makes dinner time a breeze!