Creamy Baked Rice

This simple dish was created while trying to decide what to do with a giant bowl of leftover steamed rice. I searched the cupboard and fridge for ingredients that would do, and thought “well, this could work.” To my surprise, this was delish. It was so good that my kids devoured two servings each, and believe me, they are a tough crowd. According to my kids this will now be a regular meal in our dinner rotation. Serve as a side dish or main dish. Enjoy!

Serving Size: 3-4 bellies

2 tablespoons olive oil
2 tablespoons minced garlic
1 chopped white or yellow onion
2 stalks celery, sliced
2 cups vegetable broth
1 can cream of mushroom soup
1 cup sour cream
4 cups leftover long grain rice

• In a skillet, sauté onion, celery and garlic in olive oil over medium heat for 3-4 minutes.
• Pre-heat oven at 325.
• Add broth and soup and bring to a boil. Simmer for a few minutes, then slowly stir in sour cream, adding a tablespoon at a time.
• Spread rice in shallow baking dish
• Pour creamy sauce over rice, spreading equally, making sure to cover every grain
• Bake at 325 for 20 minutes or until hot and bubbly.
• Voila, FEED!

Peppy Grilled Cheese w/ Tomato on Sour Dough

Tired of plain ol' grilled cheese sandwiches? Try this one on for size:
Serving Size: 1 belly

½ tablespoon unsalted butter (or substitute for vegans)
¼ tablespoon fresh minced garlic
2 slices sour dough bread
4 slices fresh tomato
2-4 slices aged white cheddar cheese (or substitute for vegans)

• Heat butter in a large skillet over medium heat
• Add garlic and sauté 30 seconds or until lightly browned
• Place cheese and tomatoes on sour dough and saute each side for approximately 1 minute or until each side is toasty brown, making sure garlic coats each side.
• Voila, FEED!

Re-Done Potato Broccoli Scramble

Last week I hosted an amazing group of 35 from Green Bay, Wisconsin for the Cincinnati Urban Experience (CUE). (CUE is an alternative break program designed to provide participants with an experience of meaningful service and social justice education that will motivate them to become active in the fight to end poverty and homelessness.) On one of their nights here they kindly invited me over to partake in a baked potato dinner. As an Idahoan with a fondness for the glorious root, I graciously accepted. We feasted on baked taters loaded with broccoli, red onions and cheese and it was fabulous. A couple days later as they were packing for home they informed me that they had bagged up these leftovers for me to take home. After they left, I took them home to a near empty fridge. I was famished so I decided to quickly whip up this recipe using the leftovers. This was so tasty that I feasted on it every meal for two days and it works for breakfast, lunch or dinner. So, my suggestion is to reserve one night for baked potatoes, save the leftovers and then throw together this scramble for a lovely brunch the next day. Enjoy!
Serving Size: 3-4 bellies

1 tablespoon extra-virgin olive oil
2 tablespoons butter (or substitute for vegans)
1 cup chopped red onion
3 cloves fresh garlic
4 leftover baked potatoes, cubed
3 cups pre-cooked broccoli florets
1 tablespoon curry powder
Salt and pepper
(Optional for Vegans)
1 cup chopped or sliced American Cheese
4 eggs scrambled

• Heat oil and butter in a large skillet over medium-high heat
• Add onions and garlic and sauté 1 minute.
• Turn heat slightly down to medium and add potatoes and mix evenly with onions and garlic.
• Add broccoli to the top of the potatoes, and continue cooking the potatoes for 1 minute then mix broccoli and potatoes together and continue to cook an additional 3-4 minutes until potatoes are crisp and brown.
• Sprinkle evenly with curry powder. Season with salt and pepper to taste.
• For non-vegans, push veggie mixture aside in skillet and pour in eggs. Scramble until cooked to your liking and then mix eggs and veggies together. Turn off heat.
• Sprinkle with American cheese and cover for 1 minute or until cheese is melty.
• Serve with toast or English muffin and fruit.
• Voila, FEED!

Whimsical Sun-dried Tomato Pesto with Penne

I made this dish on a day when I had less than 30 minutes to throw something together for a community potluck. The date had completely slipped my mind and there wasn’t time to run to the grocery. After racking my brain on what to make, I stepped out on my porch and my former neighbor handed me a bundle of fresh basil leaves from her garden. I told her my dilemma and she suggested I make pesto, which I had never made before. She told me how she makes hers and shockingly, I had the ingredients on hand. I ran inside and tossed everything in my blender (I didn’t own a food processor) and after taste testing, I whimsically threw in a jar of sun-dried tomatoes that I had purchased months prior, but had never gotten around to using. To my surprise, it was tasty. I mixed the pesto with some pasta and rushed over to the potluck that had already begun. A bit worried about its reception, I placed it on the table and got into line. By the time I got to my dish, the entire bowl had been devoured (which means I didn’t even get to enjoy the fruits of my own labor). Since that time, I’ve made this dish several times for other potlucks and it’s always a hit. This is a perfect summer dish, and I enjoy it with salad and bread.
Serving Size: 5-6 bellies

2 cups fresh basil leaves, chopped with stems cut off
1 cup pine nuts
3 cloves fresh garlic
either ¾ cup extra virgin olive oil and 4 oz. sundried tomatoes -or- 1 8.5-ounce jar sun-dried tomatoes packed in olive oil
½ cup freshly grated parmesan (optional )
16 oz. penne pasta

• Prepared the pasta according to package instructions, cooking al dente (firm)
• Combine basil, pine nuts, garlic, oil and sundried tomatoes in food processor until well blended
• Transfer the pesto to a large serving bowl and add the pasta, toss well to coat evenly
• For added zest, mix in the grated parmesan
• Season with salt and pepper to taste
• Voila, FEED!

Easy-To-Please Veggie Fried Rice

When I was growing up, we rarely ate out, but when we did, we went for Chinese. I can remember my mother’s giddiness at the mention of “take-out” and even more, her excitement when it was decided that we would upgrade to the Chinese buffet. What joy! Alas, her joy was not shared amongst us little ones during the wee years. For us, getting Chinese meant watching our parents devour strange exotic dishes out of white boxes or standing in line with our empty white porcelain wrinkling our noses at the funny smelling vats of “ewww” what is that? What snobs we were.

Things have changed and now I can hardly restrain my giddiness at the mention of Chinese. I’m American and Americans love Chinese food. Well, not really. We love our idealized version of Chinese food. Truth be told, most Americans, unless they have traveled to China, (which I haven’t) probably aren’t familiar with traditional Chinese cuisine, (which I am not) as most Chinese American restaurants have adapted to cater to Western taste buds (like mine). Of all the dishes I have tried over the years, fried rice is still one of my favs, I even liked it as a child. Although, it can be difficult to find a vegetarian or vegan version at a restaurant.

Fried rice is arguably one of the most popular Chinese American dishes, aside from the infamous “Sweet and Sour Chicken” and “General Tzo’s Chicken”, both American adaptations. This recipe is a simple Americanized version that is full of veggie goodness and will easily please your snobbiest critic (even my kids love it and they are total food snobs).

Serving Size: 4-5 bellies

2 cups water
1 cup jasmine rice
2 tablespoons oil (preferably sesame, but olive or vegetable will suffice)
1 sliced zuchinni
1 or 2 bell peppers (I prefer red and green)
2 tablespoons minced garlic
1 chopped red onion
2 cups frozen peas
¼ cup chopped green onions
1/3 cup sesame seeds
crushed red pepper
¼ cup soy sauce
other spices to taste
4 uncooked eggs or egg substitute scrambled in a bowl (optional for vegans)

• Combine water and rice in medium saucepan. Bring to boil then cover and simmer on med-low for 20 minutes.
• While rice is cooking, heat oil in a wok or large skillet on medium high. Toss in zucchini, red onion, peppers and garlic in oil over medium high for approximately 2 minutes.
• Add the frozen peas and cook and stir-fry an additional 2 minutes.
• Add green onions, sesame seeds, crushed red pepper and soy sauce and stir-fry together for 1 minute.
• Push veggies to the side of the pan leaving enough room to pour in the uncooked eggs (if needed, heat 1 tsp oil first). For approximately 1 minute fry the eggs on medium heat until fluffy, using a spatula constantly chopping and moving the egg around so as not to burn the egg.
• Remove from heat, stir the cooked eggs with the fried veggies.
• Carefully, stir in the hot cooked jasmine rice.
• Voila, FEED!

Scrumptious Idaho Potato Soup

My former supervisor Pat Mac passed this scrumptious soup recipe on to me. A food connoisseur like myself, he frequently came to work boasting about the “best meal” he made the night before and more often than not proceeded to elicit my hunger by describing in detail how he prepared each dish. It was a morning ritual. This soup interested me as I had tried to concoct my own potato soup recipes with haphazard success. I remember I jotted each ingredient on a cocktail napkin, which I still have hidden away in my recipe book today. Now I make it frequently for my family, especially on cool days. It's super easy and inexpensive. This recipe appears to be the only dish I make in which both my children ask for seconds or thirds and then proceed to lick their bowls clean.

Serving Size: 4-5 bellies.

12 oz. veggie broth
6-7 large Idaho potatoes peeled and cubed (type depends on preference, Russet are the least expensive)
2 tablespoons olive oil
2 tablespoons butter (optional)
1 yellow onion skinned and chopped in ½ slices
4 cloves garlic, minced
2-3 fresh celery, sliced
1-2 carrot, diced
16 oz heavy whipping cream (or a milk substitute for vegans)
Salt and pepper to taste

• In large stockpot bring veggie broth and potatoes to boil. Cover, turn to low heat and simmer 30 minutes stirring frequently to keep potatoes from sticking.
• Once potatoes have simmered 15 minutes heat oil and butter in a large skillet over medium low heat and sauté the onion and garlic 3-4 minutes until the onions turn translucent.
• Add celery & carrots to the onions & garlic and sauté an additional 2 minutes.
• Add sautéed veggies to potatoes in stockpot and stir. Continue simmering about 10 minutes.
• Turn stockpot heat up slightly to medium low and slowly mix in the cream.
• Cook 5 minutes stirring constantly in a figure 8 pattern to keep from scorching the cream.
• Add salt and pepper and other preferred spices.
• Serve while hot. For an added yum factor, serve with a rolls, biscuits or Italian bread.
• Voila, FEED!

Savory Stuffed Mushrooms

It wasn’t until I was an adult that I discovered that I actually liked mushrooms. Soon after, I went to a catered event where I was introduced to the wonder of spore-bearing fungus jam-packed with goods. I was pleasantly surprised by this newfound love and I remember repeatedly returning to the buffet table to sneak 1 or 2 more mushrooms nonchalantly onto my plate.

I concocted this recipe from a combination of other stuffed mushroom recipes I have tried over the years. I bring this and other variations to weddings, birthdays and potlucks and they are always a hit. This recipe combines a few staple ingredients from Italian cuisine with an added kick.

Serving Size: 8-12 bellies (less if they’re ruthless)

24 whole fresh stuffing or baby bella mushrooms
1 tablespoon olive oil
2 tablespoons minced garlic
1/8 cup water
8 ounces sun dried tomatoes chopped into ¼ inch pieces
2 cups fresh spinach
8 ounce package cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

• Preheat oven to 350 degrees F
• Briefly rinse mushrooms under cold water and thoroughly blot dry with a paper towel
• Break off the stems being careful not to break mushrooms in half
• Place mushrooms top down in glass baking dish
• Use half of the stems, cut off the tough ends and chop finely
• In a skillet, sauté stems and garlic in oil over medium high for approximately 1 minute
• Add water and sundries tomatoes and cook an additional minute
• Carefully add spinach and cook until wilted. Turn off heat and let cool
• Stir in softened cream cheese until well blended
• Stir in Parmesan, onion powder and cayenne pepper
• Put contents into a large ziplock bag and zip shut. Using scissors cut the tip off one bottom corner
• Squeeze 1-2 heaping tablespoons into each mushroom cap
• Bake 15- 20 minutes in oven, or until the stuffing is lightly browned and liquid starts to form under caps.
• Viola, FEED!

Veggie Spaghetti

This dish is one that I have enjoyed weekly most of my life. According to my mother, as I child, if she would have allowed it, I would have eaten spaghetti for breakfast, lunch and dinner. Apparently when I was too young to even pronounce my words correctly I would beg her for “basgetti.” Even as an adult, when I return home for visits, she teases me playfully, indicating her sarcastic surprise when I voice my desire to make spaghetti.

This dish is one of the many spaghetti recipe variations I have explored over the years. This has become my favorite way to make the dish, combining my love for veggies, red sauce and stringy noodles.

Serving Size: 3-4 bellies.

16 oz package spaghetti or angel hair noodles
2 tablespoons olive oil
1 white onion chopped
4 cloves garlic, minced
1 zucchini squash, diced
2 14.5oz. cans stewed tomatoes, undrained
6 oz. can tomato paste
1/8 cup sugar
2 tablespoons red wine vinegar
3 teaspoons dried basil or ¼ cup chopped fresh basil
1 teaspoon dried oregano or 3 tablespoons chopped fresh oregano
2.25 oz can black olives, undrained

• Begin preparing the noodles as directed.
• Heat 2 tablespoons oil in a large skillet over medium low heat and sauté the onion and garlic 3-4 minutes until the onions turn translucent.
• Add zucchini to the onions and garlic and sauté an additional 2 minutes.
• Turn the heat up slightly to medium high and add the stewed tomatoes. Cook approximately 2 minutes, stirring continuously.
• In a bowl combine the tomato paste, oregano, basil and sugar, stir with a spoon until smooth. Carefully add the mix to the skillet.
• Add the undrained olives and stir, simmer an additional 4 minutes.
• Spoon generous helpings of the prepared sauce over the finished noodles.
• For added yum factor, sprinkle shredded cheddar cheese over the hot sauce and serve with garlic bread and fresh salad.
• Voila, FEED!

Veggie Curry With Red Quinoa (Pronounced Keen-Wah)

This is one of my recent food experiments and is an attempt at cultivating my tumultuous love affair with Indian cuisine. In 2003 I attended a research conference in Los Angeles with a cohort of my colleagues. The first evening of our stay, members of my cohort decided we should eat at this little Indian restaurant near the beach in Santa Monica. I was cautious as I had never eaten Indian food and I sheepishly believed there couldn’t be a single item on the menu that I would enjoy. I couldn’t have been more wrong. I instantly fell in love with the rich spicy flavors and delectable aromas Indian food offers. Since that time I have invested a bit of time into re-creating Indian dishes at home, some with tremendous success, others were tossed into the trash with utter disappointment.

This dish combines my love for veggies and creamy sauce with my exploration with the South American grain, quinoa. As a vegetarian, I am constantly looking for food with high protein content and quinoa is one of the most complete proteins and is superior to most other common grains. Quinoa is an excellent source of calcium and iron and contains a near perfect balance of all eight essential amino acids required for human survival. Additionally, it is gluten-free. The texture is not grainy and eating quinoa is like eating tiny little beads that pop a little in your mouth as you chew. Here is my first of many experiments with this grain. I hope you’ll enjoy as much as I did.

Serving Size: 3-4 bellies.

1 cup Red Quinoa (and a rice cooker)
2 cups water
2 tablespoons olive oil
2 white or yellow onions, chopped
4 cloves garlic, minced
16 oz. bag frozen cauliflower/broccoli mix, defrosted
2 cups fresh spinach, chopped
3 tablespoons curry powder or paste
2 cups vegetable broth
14 oz can coconut milk

• Prepare the quinoa, either as directed on the package, or by putting 1 cup quinoa and 2 cups water in a rice cooker for 45 minutes.
• While the quinoa is cooking, heat 2 tablespoons oil in a skillet over medium low heat and sauté the onion and garlic 3-4 minutes until the onions turn translucent.
• Turn the heat up slightly to medium high and add the defrosted cauliflower/broccoli mix. Cook approximately 3 minutes.
• Gently stir in the chopped spinach and cook until wilted.
• In a bowl, mix the vegetable broth with the curry powder. Pour mixture over the veggies and simmer to a low boil.
• Stir in the coconut milk, cover and cook on medium for 5 minutes.
• Serve the curried vegetables over the hot quinoa.
• Voila, FEED!

Yummy Roasted Veggies

This delicious roasted vegetable recipe is extremely versatile in that you can prepare it for a number of occasions, as well as mix it up to be used for a side dish or a main dish. For example, the vegetables you choose are completely dependent on your taste, the type of food it will compliment and what vegetables are in season. Every vegetable in this recipe is completely optional.




Serving Size: 5 or 6 bellies.

6 tablespoons olive oil
4 tablespoons balsamic vinegar
4 cloves garlic, minced
Salt and pepper
One spice option from below
Various types of root vegetables:
• 2 onions, quartered (red, yellow, white or a mix)
• 6 potatoes, quartered (red, Yukon gold, russet or a mix)
• 1 butternut squash, cubed
• 1 sweet potato or carrot, quartered
• 1 zucchini or other squash, cut in 1 inch slices and quartered
1-2 types of other vegetables:
• 2 sweet peppers, quartered (red, green, yellow, orange or a mix)
• 1 cup Broccoli florets
• 10-12 whole button mushrooms
• Annaheim peppers
• Poblano peppers
• Serrano peppers
• Quartered Eggplant

Spice options:
• Italian spice, 1 tablespoon fresh basil and 1 tablespoon fresh oregano
• Mexican spice, 1 tablespoon chopped fresh cilantro and 1 tablespoon chili pepper or 1 package taco seasoning
• Summer style, try 1 tablespoon fresh rosemary combined with 1 tablespoon fresh thyme
• Indian spice, 3 tablespoons curry powder
• Spicy twist, 1/4 teaspoon cayenne pepper and 1 fresh jalapeno pepper, diced

Pre-heat oven to 475 degrees F. Prepare a roasting pan or glass casserole dish with baking spray. Combine half of the olive oil and half of the vinegar in a bowl; add one of the spice options and mix. Take the root vegetables (onions, potatoes, squash, carrots) and toss in a ziplock bag or large bowl with the sauce mixture until they are well coated. Bake in pre-heated oven 30 minutes, stirring after 15. Toss the remaining vegetables with remaining sauce mixture. Stir into other vegetables and bake an additional 15-20 minutes. Viola, FEED!

Quick hint: For a breakfast burrito, make the night before using the Mexican or spicy spice option. Scramble an egg or egg substitute in a skillet, sprinkle with your favorite cheese, add the veggies and heat until warm. Wrap in a warm soft tortilla.

Cheap and Easy Veggie Stir-Fry

Sometimes when I get home from a long day at work, the last thing I want to do is go to the grocery store and then spend hours in the kitchen cooking dinner. This recipe is one that I concocted with things I had in my kitchen when I wasn’t feeling suzie home-makerish.



Serving Size: 3-4 fairly hungry bellies.

2 tablespoons olive oil
1 large white onion, diced
2 cloves garlic, minced
3 packages ramen noodles
1/2 cup sweet chili sauce or make your own
1/2 cup teriyaki sauce
1 cup of veggie broth or 1 cup water and 1 tsp veggie boulion
1 package frozen mixed veggies (dependent on preference, I prefer a mix of broccoli, carrots, cauliflower, baby corn, snow peas and red peppers)

• In a stir-fry pan or skillet on medium low heat, sauté onions and garlic in 1 tbsp oil until the onions turn translucent.
• Push the onions and garlic slightly to the side, add the other tbsp oil and heat for 30 seconds then carefully add the package of frozen veggies mixing the onions and garlic in.
• Cook on medium heat until tender, about 4 minutes
• In a bowl mix together the veggie broth, chili sauce and teriyaki sauce.
• Add mixture to veggies and bring to a boil.
• Break ramen noodles in half and mix into the veggies. Cook on medium heat about 4 minutes or until noodles are tender.

Voila, FEED!