I love rice. I am half Filipino, so eating rice is like eating peanut butter sandwiches for some. Or like candy for others. It has been a part of my daily menu for my entire life. Over the last several years, I have really tried to move our family menu away from processed foods and closer to whole grain foods. We have been eating brown rice for many years, and I found a way to jazz it up a bit. It turned out really good! I may have mentioned yesterday my complete love for sweet potatoes, so why not add those little darlings to brown rice? But, feel free to add whatever your little heart, and stomach, desires!
Here is Challenge #7:
Winter Harvest Rice
created by Kitchen Groovy
2 C uncooked brown rice
1 small sweet potato, uncooked, peeled and diced small
1/4 C Craisins
1/4 C sliced almonds, toasted
1/4 tsp. ground sage
Kosher Salt
Freshly Ground Pepper
Cook brown rice according to package directions. While rice cooks, peel sweet potato and dice. Saute diced sweet potato until cooked. Mix in small bowl sage, salt & pepper - add to sauteed sage in the skillet. Saute for a few more minutes until spices are infused into the sweet potato.
Transfer cooked brown rice to serving bowl - add sweet potatoes, craisins and sliced almonds to the rice. Mix together and serve!!
Enjoy and live with gusto!
Carina
Yesterday, I received my beloved Food Network magazine - this is my absolute favorite, favorite, utmost favorite magazine. Everytime I receive it, I just get . . . happy. There is a light spring in my step as I walk back across the street from my mailbox imagining what mouth watering recipes are behind the front cover.
I love looking at certain sections - but unexpectedly, I found this recipe on an advertisement page for Arnold Sandwich Thins. I couldn't wait to make it, so I set out this morning to the grocery store to pick up the ingredients. I will warn you - this may not be a recipe for the kiddos. At least, not my kids - they are just not big fans of mushrooms or spinach. But, I'm a huge fan. Why should I cheat myself out of good food just because my kids don't enjoy it? So, I had this for lunch, while Miss Sunshine ate a turkey sandwich.
I tell you, this was PERFECT - it's sunny outside, the temperature is a balmy 32 degrees, my body is craving light and springy. The only thing missing? My girlfriends! This seems like the perfect light lunch to have while chatting with my favorite gals. And at 85 calories a serving, it really is perfect.
I give you - Challenge #5.
Mushroom and Spinach Mini Pizzas
Recipe by Arnold Sandwich Thins
4 Arnold 100% Whole Wheat Sandwich Thins rolls, separated
5 sundried tomatoes packed in oil; 1 T plus 2 tsp. of the oil
1 C fresh ricotta cheese
8 oz. mushrooms, chopped (use any kind you like)
1 C fresh baby spinach leaves, washed & dried
Preheat oven to 350 degrees. Toast halves of Arnold Sandwich Thins rolls until light golden.
In a skillet, heat 1 T of the oil from the marinated sundried tomatoes over medium heat. Add mushrooms and cook until soft and moisture is released, about 5-7 minutes.
Season with salt and pepper, to taste.
Meanwhile, pulse 5 sundried tomatoes with 2 tsp. of their oil in food processor until smooth; add ricotta. Pulse to incorporate and season to taste with salt and pepper.
Spread approximately 2 T of the sundried tomato & ricotta mixture on top of each toasted Arnold Sandwich Thins roll half. Top each pizza with a few baby spinach leaves and divide mushrooms among the pizzas.
Place pizzas on a baking sheet and bake for 3-5 minutes to heat and infuse all the flavors.
Enjoy and live with gusto!
Carina
