Coconut Rice with Red Beans and Mango (for the rice cooker)

 Ever since I got my rice cooker, I think I cook all my rice dishes in it. Even though I have an Instant Pot, I just like the convenience of my rice cooker better for rice. Dump in the ingredients, give it a swish, close, hit the appropriate button, and wander off to do whatever I need/want to do. One of these days I'll try making grits in it.

Coconut Rice with Red Beans and Mango

2 c. brown rice

One onion, diced

1 t. ginger

One can of coconut milk

2-1/2 c. vegetable broth

1/8 t. cayenne

One mango, peeled and diced

2 cans of red beans, or 1-1/2 c. cooked from dried

Cilantro, chopped

Dump all the ingredients except for the mango, beans, and cilantro into the rice cooker. Stir to mix well. Close lid and follow manufacturer's directions. When done, stir in the mango, beans, and cilantro. Enjoy!

Chick'n Vegetable Spaghetti

 Like I mentioned last week, I have a freezer full of Gardein. My son developed an obsession for the Gardein Chick'n Scallopini, so I wanted to find a recipe for it that did more than just season and grill.

Chick'n Vegetable Spaghetti

One package Gardein Chick'n Scallopini, thawed enough to cut into chunks

3 garlic cloves, minced

3 zucchini, chopped

One onion, chopped

One package sliced mushrooms

One can of sliced black olive, drained

One 15 oz. can tomato sauce

2 t. dried basil

1/2 t. salt

1/2 t. black pepper

One package of your favorite pasta (I like angel hair), cooked according to package directions

Saute the scallopini chunks and garlic in oil until garlic becomes fragrant. Add the zucchini and onion and saute until vegetables are tender. Add the olives and mushrooms and heat through. Add the tomato sauce and seasonings until thoroughly heated. Serve over the cooked pasta. Enjoy!

Hawaiian Porq

 I realized my freezer was being overrun with Gardein products, so I started considering ways to use them.

Hawaiian Porq

One package Gardein Sweet and Sour Porkless Bites

One onion, chopped

One can of pineapple chunks, drained and juice reserved

1/4 c. apple cider vinegar

1/4 c. brown sugar

One green bell pepper, chopped

2 T. soy sauce

4 T. cornstarch

Saute the porkless bites, onion, and bell pepper until the vegetables are softened. Add the pineapple chunks, vinegar, brown sugar, and soy sauce, stirring to mix well. I added the sauce packet from the porkless bites, as well. Mix the cornstarch into the reserved pineapple juice until dissolved. Pour this into the pan with the other ingredients and stir until thickened. Serve over rice. Enjoy!

Caribbean Rice and Beans (for the rice cooker)

I'm always looking for new recipes to try out in my Instant Pot appliances. I made the blackeyed peas in the Instant Pot, nothing fancy. The rice, however, I did make in my rice cooker. Both the peas and the rice can be easily converted to the usual standard way, I just like to use my appliances.

Caribbean Rice and Beans

Blackeyed peas, cooked from dry or canned
2 t. minced garlic
One onion, diced
A pinch of crushed red pepper flakes
One green bell pepper, diced
2-1/2 c. water
1-1/2 c. long grain brown rice
1/2 c. dried, unsweetened coconut
1/2 t. thyme
1 t. salt
1-2 very ripe plantains, peeled, sliced, fried

Add everything except for the peas and the plantains to the rice cooker, and cook using appliance directions. When done, serve with the peas and plantains on top. Enjoy!

If you haven't had plantains before, they taste very similar to bananas. If you are concerned it will make the dish too sweet or weird, trust me, they add a very nice flavor to the dish.

Potato Cabbage Soup in the Instant Pot

I had a lot of cabbage left over from the vegetable noodle soup I had made, and I didn't want it to go to waste. We were expecting some heavy rain, which never materialized, but I'd planned this soup, nonetheless. My oldest was coming to visit, so I asked him how he felt about hot soup on a hot day. He was completely in favor of it, so soup it was!

Potato Cabbage Soup

One onion, chopped
3 cloves garlic, minced
1-1/2 t. caraway seeds
1 t. paprika
8 c. water (I used leftover vegetable broth and enough water to make up the difference)
4 c. cabbage (I used red, hence the coloring in the picture)
8 potatoes, cubed
3 carrots, chopped
1-1/2 t. dill

I'm not one to saute first if I'm using the Instant Pot, so add all ingredients to the pot. Set timer for 10 minutes and let naturally release. Serve. Enjoy!

I barely had any leftovers, so this was a big hit with my family. I wanted to serve it with some homemade bread, but it was gone! I'll pay closer attention next time.

Chickpea Salad

I thought this dish was an interesting combination of chickpeas and potatoes, two things I have previously mixed together in a hot dish. I hope you enjoy it as well!

Chickpea Salad

2 cans chickpeas, drained
Six potatoes, peeled and cubed
3 carrots, peeled and sliced
One large onion, chopped
1/4 c. chopped garlic
1/2 c. olive oil
1/3 c. red wine vinegar
1 t. salt
1 t. black pepper
2 T. dried dill

Boil the potatoes and carrots in water to cover until both are fork tender.. Drain and set aside. Saute the onion and garlic in the olive oil, and add to the potato mixture, along with the drained chickpeas. Stir in the remaining ingredients. You can serve this warm, but I served it at room temperature. Enjoy!

My youngest thought it was too much dill, but I love dill, so I thought that was perfect. I did, however, think the vinegar overwhelmed a bit, so will reduce that amount next time.

Vegetable Noodle Soup

A rainy day calls for a nice, filling soup. Even in the summer, I like soup - provided I'm indoors with some nice air conditioning!

Vegetable Noodle Soup

One package vegan ground beef (I used Gardein for this)
One onion, diced
3 stalks of celery, diced
3 carrots, diced
3 cloves garlic, minced
One can diced tomatoes
One can tomato sauce
One can kidney beans
2 c. vegetable broth (or more if needed)
1 T. parsley
1 t. salt
1/2 t. oregano
1/2 t. basil
1/2 t. black pepper
2 c. shredded cabbage
One package frozen green beans
Pasta - your choice

Add all the ingredients to a large pot and bring to a boil. Cover and simmer 20 minutes or more, until all vegetables are soft. Serve. Enjoy!

My youngest thought this was too thick to be called soup, and it was a pretty thick soup. I think next time I'll leave out the pasta.

Couscous Salad

My local grocery store makes this couscous salad that I really like, but they changed the store around and did away with that section. So I can only get it now if I'm willing to travel to a different store. No worries, I'll make it myself. This isn't exactly like theirs, but I like this one better.

Couscous Salad

One package couscous (I went with a garlic variety)
1/4 t. black pepper
2 T. lemon juice
3 T. Olive oil
2 large tomatoes, chopped
One zucchini, peeled and chopped
3 green onions, chopped
1/2 c. fresh basil, cut into strips
Tofu feta cheese (use your favorite recipe for it)

Prepare the couscous according to package directions, and add black pepper. In a bowl, combine the cooked couscous with the remaining ingredients. Chill overnight. Serve. Enjoy!

Picadillo

I had never heard of picadillo before, but my son said it's really good in a taco shell. Okay, I didn't serve it that way, yet I can see the appeal. Serve this however you like. It's simple and delicious. It is also apparently typically made with raisins. That did not appeal to me, so I didn't add them, but if you'd like to, add up to 1/4 c.

Picadillo

One package of vegan grounds (I used Gardein)

One onion, diced

One clove garlic, chopped

1 t. cumin

1 t. oregano

One bay leaf

1/8 t. cayenne

Salt and pepper to taste

One large tomato, chopped

Water as needed

Sliced almonds

1/4 c. pimento stuffed green olives, sliced

Add all the ingredients except the tomato, almonds, and olives to a large frying pan, and saute in water until everything begins to soften and "meat" is heated through. Add the tomatoes, cover and simmer for 15 minutes. Add the olives and mix well. Sprinkle the almonds over each serving. Enjoy!

Salad with Herbed Blueberry Vinaigrette

My family did a major grilling marathon for me for Mother's Day. Everything was delicious, but I needed to add something green to kind of balance everything out. So I made this, and it was perfect!

Salad with Herbed Blueberry Vinaigrette

Mixed greens
One apple, cored and chopped
Sliced mushrooms

1 c. fresh or frozen blueberries (I used frozen, thawed)
1/2 c. white wine vinegar (or a little less to suit your taste)
1/4 t. salt
1/4 t. pepper
1 t. dried basil
1/3 c. olive oil

Add the blueberries, vinegar, salt and pepper to a blender or food processor and blend until the berries are pureed. Pour into a fine mesh strainer over a bowl and let drain. To this juice add the basil and olive oil. Shake well to blend well. Pour some over the salad ingredients Serve. Enjoy!

Chick'n in Champagne

My son visited France last year, and we talk about his trip often. I would love to go there someday, but other than all of the historic sites and museums, I want to sample their wine.,

Chick'n in Champagne

Vegan chick'n breasts (I used Gardein Chick'n Scallopini)
Herbs, such as chervil, tarragon, or thyme
One shallot, chopped
1 c. champagne (I had some Brut on hand, so that's what I used)

Place the chick'n in a shallow baking pan. Salt and pepper, then pour the champagne over them. Sprinkle on the shallot, trying to get it as even as possible. Bake at 350 for about 20 minutes. Serve with rice. Enjoy!

Rainbow Pasta Salad

When the weather warms up, I really like pasta salads. And they're really good to take on picnics.

Rainbow Pasta Salad

One package multicolored rotini, cooked according to package directions
One small bunch of broccoli florets, cut into bite sized pieces
One package vegan mozzarella cheese shreds
One can of sliced black olives, drained
One bottle of your favorite Italian dressing or herb vinaigrette

Mix all ingredients together, tossing to coat well. Refrigerate for at least one hour. Serve. Enjoy!

You can add vegan pepperoni if you can find some, or make your own. It would give it a nice Italian flavor!

Lemonade Chick'n

Seriously, this is the easiest recipe you will ever make. And man, is it good! So juicy and definitely lemony! Serve over rice or pasta to take advantage of all that sauce.

Lemonade Chick'n

One package vegan chicken (I used Gardein, but I think this would work well with tofu, as well)
Pepper
One can frozen lemonade concentrate, thawed
1 T. soy sauce

Mix the lemonade and the soy sauce. Place chick'n in a baking dish and sprinkle with pepper. Pour the sauce over the chick'n, making sure it's well covered. Bake at 400 for about 20 minutes. Serve. Enjoy!

Hawaiian Meatballs

I love meatballs, and I especially love the Gardein ones. Not only are they tasty, but convenient to use in almost any recipe for meatballs. This one was no exception.

Hawaiian Meatballs

One bag of Gardein meatballs
One can of pineapple chunks
2 T. cornstarch
1/2 c. brown sugar
1/3 c. apple cider vinegar
1 T. soy sauce
One green bell pepper, chopped

Drain the liquid from the pineapple into a pot. Mix in the cornstarch until well blended. Add the sugar, vinegar, soy sauce, and green pepper. Bring to a boil, stirring constantly. Add the meatballs and pineapple, reduce heat, and let simmer until the meatballs are heated through. Stir frequently to prevent any sticking of the sauce. Serve over rice. Enjoy!

My youngest really liked this, which is unusual because he normally doesn't like his savory mixed with anything sweet.

Vegetable Succotash

I grew up eating succotash, but this is more hearty. It also can serve to use up leftovers, or frozen veggies you have sitting in your freezer.

Vegetable Succotash

Olive oil
One onion, chopped
2 celery ribs, chopped
2 large carrots, chopped
3 cloves garlic, sliced
1 t. salt
1 t. smoked paprika
1/2 t. cayenne
One bay leaf
1 t. thyme
2 c. vegetable broth
2 c. frozen cut green beans (or fresh, cut into 1-1/2 inch pieces)
2 cans of beans, drained, your choice (or 2 c. dried and cooked)
2 c. frozen corn (or fresh)
One can diced tomatoes

In a Dutch oven, saute the onion, celery, carrots and garlic in the olive oil until they start to soften. Add the seasonings and the broth, stirring to get all the vegetables coated. Bring to a boil. Add the beans, corn, and tomatoes, reduce heat. Let simmer for about 20 minutes, or until the vegetables are all tender. Serve. Enjoy!

Cajun Fried Okra

I haven't made fried okra in a long time. Mostly because I always deep fry it and the breading mostly falls off. I've been wanting to try making it in my air fryer, so finally did. This recipe can also be deep fried if you don't have an air fryer.

Cajun Fried Okra

Okra - fresh or frozen, I used one package of frozen and let it thaw first
1/2 c. milk - I used unsweetened almond milk
1 c. bread crumbs
2 t. Cajun seasoning

Mix the bread crumbs and seasoning in one bowl and the milk in another. Coat the okra in the milk, then in the bread crumbs, making sure the okra is well covered. I put mine in the air fryer for 7 minutes at 400 degrees, but you could fry it in a skillet or a deep fryer if you prefer, or don't have an air fryer. Just drain well if you do it that way. Serve. Enjoy!

Kale and Carrots

My family likes kale. I've met some people who dislike it, going so far to make jokes about it. But we love it. Raw, cooked, made into chips. Heck, I've put it in smoothies.

Kale and Carrots

Several large carrots (or less if you aren't a big carrot fan), about 1/2 pound, cut into coins
Kale - I buy mine in a large bag, but about 3/4-1 pound, stems removed, and chopped
1 T. rice vinegar
1 T. soy sauce
1/4 c. unsalted roasted peanuts
Oil for sauteeing

In a large pot or Dutch oven, saute the carrots in oil until just slightly softened. Add the kale, vinegar, and soy sauce. Cook over low, covered, until the kale begins to wilt. Stir in the peanuts. Serve. Enjoy!

Cuban Rice and Beans

Cuban Rice and Beans

One onion, chopped
One green bell pepper, seeded and chopped
5 cloves garlic, chopped
1 c. rice (white or brown)
2 cans of black beans, rinsed (if using dried and cooked, use about 2 c.)
1-3/4 c. water
One can diced tomatoes
One bay leaf
1/4 t. cayenne pepper
1/2 t. dried thyme
Salt to taste (I don't salt, but let everyone salt their own bowl to taste)

I made this in my rice cooker, so I just added everything to the pot and turned it on. If you don't have a rice maker, or don't want to use it, just saute the vegetables, then add everything but the rice to a large pot and simmer until done, probably about 20 minutes. Serve over cooked rice.

Citrus Pasta Salad

I made this awhile ago, but I promised my cousin I would publish the recipe. I guess better late than never? But it was really good, so I hope she forgives me.

Citrus Pasta Salad

One package rotini, cooked according to package directions
One package vegan chicken, cut into bite sized pieces
4 oranges, peeled and sectioned, and cut in half or smaller
One bunch green onions, sliced
Your favorite herb vinaigrette

Mix all the ingredients together, using as much or as little of the dressing as you like. Toss well, to make sure everything is evenly coated. I chilled mine, but you could eat it immediately if you are hungry enough! Serve. Enjoy!

Egg Roll Bowl

Whenever we get Chinese food, we like to get eggrolls on the side. I like to dip mine in the sauces that are often available. But I've never actually made any of my own. Well, I still haven't. Instead I made a cheat version, and it's delicious!

Egg Roll Bowl

One package of vegan chicken (I used Gardein, but you can also use tofu)
One bag of coleslaw mix
Garlic, as much or as little as your like, minced
One knob of ginger, minced
1 T. soy sauce
One bunch of chopped green onions
Sesame oil

Add everything but the green onions and sesame oil to a wok, and stir fry until the cabbage has softened just a bit. Remove from heat and top each serving with the green onions and a drizzle of the sesame oil. Serve. Enjoy!

West Indian Potato Stew for the Instant Pot

A cold front came in, so instead of needing to run the ac, we were actually snuggling under throws. It's April, and this is probably the last bit of cool we'll have for months to come, but it was welcome. So I thought a stew would be perfect. It was. But mainly it was also chosen because it used items I had on hand, and helped me to NOT have to go to the grocery store.

West Indian Potato Stew for the Instant Pot

One onion, chopped
Garlic, sliced (use as much as you like. I like a LOT)
2 c. white beans (I used two cans, because it's what I had on hand)
4 potatoes, chopped
One sweet potato, chopped
2 large or 4 small carrots, sliced
One package of frozen corn
1 t. turmeric
1/2 t. cinnamon
1/4 t. black pepper
4 c. vegetable broth

Add all of the ingredients to your Instant Pot. Close and set timer to 8 minutes. Natural release for 20 minutes. Serve. Enjoy!