Posts tagged ‘lima beans’

June 27, 2011

easy peasy meatless monday

Kinley is convinced she started the Meatless Monday craze.  She has been following it (almost constantly) for close to a decade – who knows where she comes up with these things?  Just recently I noticed two communities who are taking on a day without meat – whether or not it’s on a Monday it still has a positive effect on our environment (and waistline – their words, not mine)!  Aspen, Colorado is the first city in the US to adopt Meatless Monday.  Restaurants, hospitals, schools and organizations are coming together to make this happen!

Ghent, Belgium has adopted Meatless Thursdays for over the past two years – with the town council proclaiming (although not mandating) living a day without meat.

Ghent has obviously been successful in their attempt, and hopefully Aspen will follow suit.  Aspen’s initiative just started this month and I feel that the more restaurants they get on board, the more popular it will become.  I will never preach to anyone that they have to become a vegetarian, it’s not how I roll.  I certainly do not like to be told what to do so would never do that to anyone else.  I will however share amazing and meatless meals on my blog because they are delicious and it’s how I eat.  So if you’re up for trying out just one meatless meal (or day) per week, this should be on your menu ;).

Veggie Fried Rice recipe adapted from Daily Garnish

  • 1/2c – 1c dry brown rice (I only had 1/2 cup so that’s all I used, so depending on how many people you’re serving increase the amount 1/4c per person)
  • 1-2T oil, divided
  • 2 medium carrots, diced
  • 2 cups frozen peas and carrots
  • 1/2 cup frozen lima beans (or edamame)
  • 2T liquid aminos (or soy sauce)
  • 1 egg
  • salt (to taste)
  • sesame seeds, optional

1. Cook the dry rice in either a rice cooker or on the stove top.  You can even do this the night before and keep in the fridge until you’re ready.

2.  Place half of the oil in the bottom of a large non-stick pan headed over medium-high heat (I used one shaped like a wok, but use anything you have!)

3. Into the pan, add the rice and cook for a few minutes to give it a ‘fried’ texture.

4. Add the carrots and frozen veggies and cook through.  It took awhile to get my carrots cooked, so if time is an issue and you don’t want crunchy carrots, pre-cook them for a few minutes.

5. Mix in the liquid aminos (or soy sauce) as well as the sesame seeds.  Create a hole in the center of the rice mixture.

6. Add the egg to the center and scramble it into the rice mixture.

7. Serve with chopsticks!

Worried about protein while eating vegetarian?  Don’t be.  The rice along with the peas creates a complete protein, and the addition of the egg increases it even more!  If you were to use edamame, that is considered a complete protein in and of itself as well.  I actually think I eat more protein now than when I used to include meat in my diet, mainly because I am more conscious of it and love experimenting with combinations of different grains and beans!

June 8, 2011

mexican mash-up

I much prefer baking to cooking.  It has everything to do with the measurements.  I love following directions and measuring and scooping according to the recipe.  Most good cooks, well, inventive cooks, do not typically rely on recipes to make their dishes and have delicious outcomes.

I’m trying to better myself.  I made a dish last night that did not have a recipe.  I admit, I was kind of freaking out because what if it turns out horribly?!  Well, it didn’t.  And it’s very simple, so no freak outs required for you.  I’ll list ingredients and measurements, but if you choose to find your inner chef, please, be my guest and make any substitutions or changes you see fit.

Mexican Lime Millet Succotash

  • 2 cups cooked (or canned) beans.  I used adzuki beans for the first time (we got them dried and I cooked them in the rice cooker, I’m pretty sure I cooked them way too long so mine were somewhat a mix between whole beans and refried beans)
  • 1 cup uncooked millet
  • 1/2 cup baby lima beans
  • 1 1/2 cups frozen corn
  • 1 bag Trader Joe’s fire-roasted bell peppers and onions (If you don’t have a TJ’s near you, you can either use a bag of frozen green peppers or cut up and cook your own with onions if desired.

Sauce

  • 1T honey
  • 1.5T rice vinegar
  • 1T grapeseed oil
  • 1T lime juice

In a saute pan, heat up the millet on medium-high heat for a few minutes, stirring frequently until they begin to pop.  Remove from heat and cook the millet (1 cup to 2 1/2 cups water) in a rice cooker or on the stovetop.  My rice cooker took 30 minutes, but use your own specifications for this part.  Once done cooking, let sit with the top open for 20 minutes.  Fluff with a fork.

In the same saute pan used for the millet, heat the frozen lima beans, corn and green pepper mixture.  Cook until everything is well combined and no longer frozen.  Remove from heat.

To the rice cooker (still on the warm setting), add the beans (drained if you’re using canned) as well as the vegetable mixture.

In a small bowl, combine the ingredients for the sauce with a whisk and toss in the rice cooker with the other ingredients.  Keep on warm until you and your family members are ready to eat!

May 26, 2011

one “pot” wonder

Rice cookers are a wonderful thing.  I had never had one growing up, and was never the biggest fan of plain rice.  Well… I recently found out that rice cookers are not just for rice anymore.

A few mornings a week, rice cookers are used for steel-cut oats.

And a few nights a week rice cookers are used for various grains.  I have yet to make rice in it.  Although I do believe today is the day ;).

Going back to grains, dinner on Tuesday night was a random combination of stuff we had in the pantry and in the freezer, but it turned out really good.  It even makes delicious leftovers served cold!

I started by cooking millet in the rice cooker.  1 cup millet + 2 cups water, cooked for 25 minutes.  Let sit for another 20 or so minutes and then fluff with a fork.

Add in a mixture of your favorite beans and vegetables (I slightly warmed some kidney beans, chickpeas and lima beans from the freezer, and then added fresh spinach), and then tossed in with the millet in the rice cooker which was still on the warm setting.  Also add in 1/2 cup liquid (vegetable stock in this case).

Close the lid and keep warm in the rice cooker until you are ready to eat.  I think this got left for 45 minutes to an hour, the beans were still slightly frozen when I added them and they  heated up perfectly.

Once we were ready to eat – a simple vinaigrette was made to add to the rice cooker.  3/4T mustard + 1T honey + 1T vinegar +1T oil.  We also topped with hummus for an added protein punch.

Simple and delicious.  Only one pot to clean.  And infinite possibilities with variations of grains, vegetables and sauces.