Caribbean Spinach and Rice

I've been binge watching a British mystery that takes place on a Caribbean island, so I've been a little fascinated lately with the food. The one thing that strikes me is how fresh the food is, and after a recent less than stellar diet, I was wanting something simple but healthier.

Caribbean Spinach and Rice

One onion, chopped

2 tomatoes, diced

2-1/2 c. basmati rice, rinsed

3 or more garlic cloves, minced

2-1/2 c. water

About a pound of fresh spinach

Melt some butter or heat some olive oil in a Dutch oven. Saute the onion until soft, and stir in the tomatoes. Add the rice and garlic, and cook over low for 5 minutes. Stir in the water and season with salt and pepper. Cover and simmer on medium low for 15 minutes. Spread the spinach in a thick layer over the rice. Cover and cook on low for about 8 minutes. Top each serving with a pat of butter. Enjoy!

Mushroom, Chickpea, and Asparagus Sheet Pan Supper

I don't know who came up with the idea of calling these all in one meals sheet pan suppers, but its a brilliant concept. I realize people have been cooking like this for a very long time, but now its a rather popular idea and I am loving it!

Mushroom, Chickpea, and Asparagus Sheet Pan Supper

In a large covered bowl, mix:

1/4 c. olive oil

2 T. balsamic vinegar

2 t. oregano

1 t. garlic powder

1/2 t. salt

1/2 t. black pepper

One 15 oz can of chickpeas, drained and rinsed

One package of sliced baby bella mushrooms

1 pound or one package of asparagus, trimmed

Cherry or grape tomatoes

Shake the covered bowl to get everything well mixed and nicely coated. Place the mix on a large cookie sheet, and spread out evenly. Bake at 400 for 15-20 minutes. Serve. Enjoy!

Atakilt Wat

A friend of mine talked about an Ethiopian restaurant she very much liked, and I realized I've never been to one. Making my own dish at home seemed like the best alternative.

Atakilt Wat (Ethiopian Cabbage and Potatoes)

Olive oil

One onion, diced

2 or more garlic cloves, minced

1 t. ginger, grated

1/2 t. ground cardamom

1/2 t. cinnamon

1/2 t. cumin

1/2 t. turmeric

1/8 t. black pepper

5 medium potatoes, peeled and diced

3 carrots, peeled and sliced thin

1/2 a head of cabbage, chopped

Salt to taste

In a frying pan over medium heat. saute the onion, garlic, and ginger until the onion is softened. Add the spices and stir until nicely coated. Add a cup of water and scrape the pan to loosen the onions, and add the vegetables. Season with salt. Cover the pot and cook over medium low until the potatoes are cooked and the carrots softened. Stir occasionally to avoid sticking or burning. Serve. Enjoy!