For Sofia B.

photo(2)

There are four Sophias in my third grade daughter’s class.  FOUR out of less than 60 students.  When Josie started kindergarten with Sofia B., Sophia D., Sophia P. and Sophia T., I think even the four Sophias’ mothers wondered how in the world we’d ever keep them all straight!  Of course it didn’t take long for each of their endearing personalities to emerge–each one unique and precious in her own way–and suddenly nothing could be more clear than which Sophia is which.

“Michelle” was the “Sophia” of my class.  If you are a girl and you were born near the late 1960’s/early 1970’s, you had a very good chance of being named Michelle (or Lisa or Jennifer–just ask my good friends Lisa and Jen.)  Or, if you weren’t named Michelle, you likely know a Michelle or did back then.  In fact, I dare you to find someone who doesn’t know a Michelle… but I digress… (but seriously, we are everywhere.)

I used to wish for a more unique name when I was a child, but looking back now I guess I just did what today’s Sophias do: I made my way and soon nobody confused me for Michelle S. or Shelly B.

Any-hoo… Sofia B. (the only one who spells her name with an “f”) was over for dinner recently and she really liked my Yellow Rice.  I adore all four Sophias and am so grateful for each of their contributions my lovely little corner of the world, but this recipe is dedicated to one Sofia in particular: Ms. Sofia B.  🙂

Tumeric Rice with Vegetables (with Chicken if you like)

Ingredients:
2 tbsp. olive oil
1-2 tbsp. butter (optional)
1 cup basmati or jasmin white rice
2 cups chicken or vegetable broth
1/4 diced onion
1 clove fresh garlic, minced
1-2 cups chopped mixed vegetables (for this recipe I used chopped carrots, bell pepper and kale.  Other options include celery, zucchini, cauliflower…)
1/2 cup diced cooked chicken (optional)
1-2 tsp. tumeric
Salt/pepper to taste

Directions:
In a pan, medium heat, brown the onions in olive oil (approximately 5-10 minutes.)  Add garlic and rice.  Stir together for a 3-5 minutes until rice has a chance to get to know the first flavors.  Then add vegetables, chicken and butter and stir for another 3-5 minutes for another quick layer of introduction.  Then add broth, tumeric and a dash of salt and pepper.  Cover and bring to a boil.  Reduce heat and cook for another 15-20 minutes or until all liquid is absorbed.  Add more salt and pepper if desired.

Unsolicited Tips: I make my own chicken broth, which accounts for some of the color and, I must say, some extra yummy flavor.  Boxed/canned broth can obviously also be used.  Brown rice can also be used, but it won’t absorb as much color or flavor.

If you haven’t used tumeric before, you may want to start with 1 teaspoon.  We love the flavor but it is new to some.  Besides being yum-ola and beautiful, tumeric is known to be anti-inflamatory, an antioxidant and tons of other current healthy buzz-words.  But you don’t have to take my word for it.  Google it and see!

Finally, in case you’re new to my blog or my life: the day I make a one-cup-of-rice recipe is the day I serve Poptarts for breakfast.  Girlfriend, I doubled this ‘thang of course!

p.s. Once Mike–in a show of defiance over my over-zealous approach to nutrition–bought some Poptarts.  Everyone hated them, even him!

 

Real Time Teriyaki Turkey Sandwiches

teriyaki sandwich done

So I still have leftover turkey (can I get an “Amen, sista!”) and by “real time” I mean that I am, in fact, making these sandwiches right now.  it is 10:30 in the morning and if you think this is a strange time to be making dinner, you obviously haven’t attended my Meal Planning 101 Workshop. 🙂

Teriyaki Sandwiches (could also be made with chicken, pork or beef but I got turkey so there)

Ingredients: 1 tbsp. olive oil, 2 diced stalks of celery, 1/2 diced med. onion, 2 cloves garlic, 1 diced bell pepper, diced left over turkey, 2-3 tbsp. balsamic vinegar, 2-3 tbsp. soy sauce, 1/4 cup or so brown sugar.

Directions: Place oil and onion on stove top and cook at med/high heat till onions turn a bit translucent (about 5 mins.)  Add celery, garlic, bell pepper.  Mix and let simmer until the other veggies begin to soften (another 5 or so mins.)  Then add 2 tbsp. vinegar and soy sauce and most of the brown sugar.  Mix, cover and set heat on low so the veggies can really cook down and soak up all that yummy sauce.

When veggies are cooked, add your diced meat, stir and heat for a few minutes.  Taste and add soy sauce, vinegar or brown sugar as needed.

I was feeling very snappy whilst simmering away this morning, so if you are a visual learner, here are some photos for you:

teriyaki sandwich 1 Here are the veggies getting started.  Aren’t they gorgeous?

teriyaki sandwich 3 And here are our veggie friends after they’ve been reduced a bit and tossed together with the meat.  I wish you could smell this photo…

teriyaki sauce Finally, these are my good friends, teriyaki sauce ingredients (aka: brown sugar, balsamic vinegar and soy sauce.)  For a simple teriyaki sauce situation I use the the 2-3 tbsp. soy/vinegar plus a 1/4 cup loose packed brown sugar, then adjust to taste.  If I need more liquid–like if I’m making stir fry over udon noodles or something like that–I sometimes toss in a splash of orange juice or a little meat broth.

I plan to serve these guys on whole wheat buns for dinner, but it would be also be delicious on rice or a baked potato!

Savory Rice

Rice with turky broth

So my late-summer turkey craving needed a side kick, or side dish I guess.  Enter: savory rice.

I have read about the many health benefits of both brown and white rice, and I cook same as I vote: straddling the fence with compromise in mind.  We’ve had white rice a few times recently so I decided to go with brown for this recipe.  I chose wisely.  It was super tasty and just the right partner for my September turkey–savory and rich tasting, but not too heavy as it’s still warm ’round these parts.

Michelle’s Summer Savory Rice

Ingredients: 2-3 tbsp. olive oil, 1/4 chopped onion, 2 cloves pressed garlic, 1 cup diced carrots, 2 stalks of celery diced, 3 cups brown rice, 6 cups chicken broth.

Directions: Rinse brown rice and drain.  Meanwhile, place olive oil and onion in pot on stove top at medium heat.  Heat for three minutes or until the onions begin to become translucent– I love when that happens), add everything except the broth to the pot.  Stir it all up till the carrots, celery and rice start to cook a bit/get a tad brown from the heat.  Then add the broth, bring to a boil and reduce hit to simmer until all liquid is absorbed (about 30ish minutes.)

Tip: This is a ton of rice, even for my hungry crew.  All part of my master plan as two days later I put it all together and made turkey soup!  Wanna know more about that?  I’ll tell ya soon.  Promise!

Ahh… Kale. I’m Back, Baby!

refrig soup

Refrigerator Soup.  What the heck is “refrigerator soup?” you ask.  It’s whatever you have left in your refrigerator at the end of your shopping cycle which you then chop up and throw into a pot.  With broth.  And wine. 

As promised post-cookie-bar-hangover, today’s post includes kale.  Kale!  Purge my soul (and arteries) my good friend, dark leafy greens!

This is–hands down–my favorite kind of soup to make, in case you’re wondering.  I love to make refrigerator soup for three reasons:

1. It insures I don’t waste.  Anything that grows out of the ground and a few other items that I found in my fridge are in this here bowl.

2. It’s DE-lish and different every time I make it.  Fun!

3. It’s healthy.  But of course.

It’s hard to record a recipe for food items such as this, but I will share what I did yesterday, K?  If you’re a psycho-measurer or to-the-letter-instruction-manual-follower, you are likely to be annoyed very soon…

Ingredients (as I recall…) 3 tbsp. olive oil, 1/2 onion, 2 cloves garlic, two kinds of cauliflower, broccoli, stems and leaves from both as well, carrots, celery, kale (KALE :)!), leftover brown rice, leftover chicken, chicken broth, 1/4 cup white wine, blob of “better than boulion,” salt and pepper to taste.

Directions: Chop up and simmer everything from the beginning of the list until you arrive at the rice.  Cook down until veggies get a bit softer.  Add everything else and bring to a boil.  Leave at a good bubbling place until veggies are cooked.  Taste and add salt and pepper as needed.

Tips: Quantity on the afore mentioned items…?  Yeah… Uh… How does “whatever you’ve got” sound?  Also, timing on this is also absolutely not key.  I didn’t pay a lick of attention to how long any of this took, I’m sorry to say… I was in domestic mode yesterday, cleaning my floors, folding laundry, dusting, etc, so I just popped by every 20 mins or so to take a gander at what was going on.  But hey, that’s me.

So, you know, with absolutely no details of any kind to follow, this recipe prolly won’t make it into my cookbook someday.  But man did we enjoy it last night.