504 Main by Holly Lefevre: vegetables
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

3.10.2013

Brown Rice, Black Beans, Corn, and Red Pepper "Salad" #LoveEveryMinute


Growing up my family did not eat rice.
All my friends did.
I thought rice was "fancy."
But boy do things change...
When I moved out of my parents house and lived on  my own,
I changed my eating habits and made Minute Rice a part of my daily eating.
It was quick and easy to make after work, and always tasted perfect!

In my home, brown rice is popular and a staple in our pantry and most of our meals.
Stir fry's, casseroles, sprinkled in salads, burritos,
and mixed with so many amazing flavors,
we #LoveEveryMinute with rice!

Like most families, we have crazy busy schedules.
I like to know that I have healthy options that can be made quickly,
available for my family at meal times. Minute Rice is one of those products.
Since 1949 Minute Rice has provided healthy meal solutions for families like mine!

I have been making this
Brow Rice, Black Bean, Corn, and Red Pepper Salad
for years and it is one of my favorite dishes.
You can serve it alone!
You can serve it as a side dish!
You can serve it in a tortilla! 

After you try this salad, you may even want to add other ingredients like black olives or chopped tomatoes. Or substitute dill for cilantro. Or switch up the dressing.
Minute Rice Brown Rice makes a great base for this very versatile recipe!  

Black Beans, Corn, Red Pepper, and Brown Rice "Salad"
  • 1 Serving of Minute Rice Brown Rice (2 cups water to 1 cup rice, prepare as directed). I used brown rice, but you can use white rice Minute Rice too!
  • 1 Can Black Beans, rinsed and drained
  • 1 Cup frozen white (or yellow) corn kernels, thawed (you can use canned corn or fresh corn as well)
  • 1/2 cup red pepper chopped
  • 5 stalks of fresh dill (you can adjust the flavor to your tastes). Dill leaves removed from the stalk, and chopped.
  • 1 teaspoon sea salt
  • black pepper, if desired

Dressing
  • 1 cloves garlic minced
  • 1 teaspoons Dijon mustard (or grainy mustard)
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • dash of ground black pepper
  • Mix altogether 

Make It!
  • Cook the Minute Rice and let rice cool
  • Chop red pepper
  • Drain and rinse black beans
  • Thaw the corn kernels
  • Wash and strip the leaves from the dill, then chop coarsely.
  • Place rice in a large bowl, add the peppers, beans, and corn. Toss to mix.
  • Add the dill, toss to mix
  • Use 4 Tablespoons of the dressing (or more if you desire) and toss the salad. 

Oh you like those tortilla cups?
They are so great for a quick bite at a party! And just fun!
  • Preheat oven to 350
  • Butter/oil a large muffin pan
  • Heat the tortillas for 30 second in the microwave or until they are pliable on the stove top - this keeps them from cracking when you place them in the muffin tin.
  • Gently fold/roll the tortilla into the muffin cup
  • Bake for 15-20 minutes
  • Let cool.
 
 
What's so great about this salad?
You can eat it as is...and it is delicious.
You can eat it warm or cold.
It stays fresh for days in the frig.
It is healthy! 

Minute® Rice is so quick and easy to prepare and is great pantry staple. When meal time seems like a hassle, Minute® Rice is a go-to ingredient your whole family will love and allows you to have more quality time doing what your want with your loved ones.
 Leftover rotisserie chicken or veggies from a meal earlier in the week? Minute® Rice can easily be paired with some of your leftover ingredients to make a quick, easy and wholesome meal your whole family will love in just a matter of minutes.
Visit http://www.minuterice.com/ to create a great main meal or side dish for your next family get-together or potluck.
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This post is written and created at 504 Main by Holly Lefevre
 
This is a sponsored post written by me on behalf of Minute® Rice.

11.19.2012

Lemony Brussels Sprout and Kale Salad

I happen to love Brussels Sprouts.
I love going into the store and seeing the stalks of Brussels Sprouts.
I even introduced my son to them a few years ago
and they are one of his favorite veggies
(and no we do not even include bacon with them).
I am still working on my daughter! 
BUT my guest LOVE this salad!


This year I will be making Joe his favorite variety of Brussels Sprouts, but I will also be adding a salad to the menu. My friend made this for me a few months ago and seriously since then, I eat it just about every day. I love the healthful qualities of the Brussels Sprouts and Kale, and the lemony dressing just makes the salad, well, to me perfect!

This original salad is from Epicurious.
(and I have ran across various version on many web sites too)
Most of my adjustments are made to accommodate ingredients I typically have on hand. I also happen to like the Brussels Sprout shredded (with my food processor) an the kale thinly sliced as well.



INGREDIENTS
Makes a Single (Large) Serving or 2 Regular (side) Servings.
(Just multiple the ingredients as necessary for your group).
Since I eat this as a meal, the serving is large and probably equals about 2 regular servings.

I also like this salad because kale and Brussels Sprouts are so hardy, I can cut extra and save them for a few days at a time (w/o dressing)

  • Brussels Sprouts (shredded) - I use about 6-8 sprouts for a single serving
  • Kale (thinly sliced) about 2 cups (5 large leaves). It really depends on the size of your kale and ultimately what ratio of kale to Brussels Sprouts you prefer.


TOPPINGS
  • 2 Tablespoons (or more to you liking) Parmesan, Romano, and Asiago Cheese, shaved. You can use different cheeses or just one one these. (NOTE: leave the cheese off for a strictly vegetarian salad)
  • 2 Tablespoons (or to your liking) Roasted and Unsalted Sunflower Seeds 


DRESSING
When I make the dressing, I make enough for about 4 servings and store it in a jar. As I start to run low, I check the mustard and garlic levels, and if they are still fine, I add juice and olive oil.
  • 1/4 cup lemon juice. I usually use the juice of two lemons (and don't really measure.)
  • 1/3 cup Olive Oil
  • 3 cloves garlic, minced
  • 1 heaping Tablespoon stone ground Dijon mustard 


MAKE IT! 
I have sliced the kale and Brussels Sprouts with a sharp knife and it tastes just fine. BUT I have found I much prefer the salad when I use my food processor. Normally I do not like the ends of the Brussels Sprouts, but when I use the food processor, they get chopped so fine, Id not notice a difference.
  • First, wash and dry the Brussels Sprouts.
  • Fit my food processor with the chopping/grating blade and lock the bowl and top into place.
  • Place my 6 Brussels Sprouts into the chute, turn on the machine and press with the pusher. 
  • NOTE: I often do enough sprouts to make a few salads and store them in an air tight container. 

  • Remove the chopping/grating blade and outfit the food processor with the slicing blade.
  • Next, I place my leaves of kale in a salad spinner (or you can wash the leaves individually). Once dry, I put a few leaves into the chute at a time and slice my kale.

  • NOTE: Just as with the Brussels Sprouts, I often slice more Kale and save it in an air tight container. 
  • Mix these two elements together in a large bowl. 
 
DRESSING
(Makes about 1/2 cup)
  • Measure olive oil into a jar with a lid
  • Juice the two lemons. First roll each lemon firmly on the counter to "release" the juice. I juice mine over a measuring cup with a strainer to keep any seeds from getting in the mix. 
  • Add lemon juice to olive oil in a jar
  • Place the stone ground mustard into the jar
  • Add the minced garlic.
  • Place the lid on the jar and give it a really good shake!
  • NOTE: As per your personal taste, adjust the oil to lemon juice mixture, as well as the garlic and mustard ratio until you get the taste you prefer.

I like to toss the dressing (about 3 Tablespoons) into the
kale and sprout mixture first, and toss really well. 

Add the sunflower seeds and cheese, toss again! And eat!

So, what do you think?
I know Brussels Sprouts seem to be a hard sell...
but man oh man they are good and this salad has
won over many non-Brussels Sprout/Kale people!

  
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This post is written and created at 504 Main by Holly Lefevre
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1.05.2011

Brussel Sprouts...You Know You Love Them!

I grew up eating corn and spinach from a can - at least that is what I remember. It was fancy to have frozen broccoli. I am not criticizing anyone or anything, but that is what I remember. We did grow carrots and other veggies from time to time. Needless to say my range of veggie eating for along time was pretty narrow. Back in teen years this changed...more fresh produce and when I moved out on my own fresh and some frozen produce was high on the list (of course I was a strict vegetarian then, so it made sense).

Even with that there were many veggies I had not tried, and might I even add a little afraid of...Brussel Sprouts was one of them! Last year Joe and I attended a Slow Food USA Eat In (I am not going into what they do, etc. here, just PLEASE check out the link !). I was thrilled with what we heard and saw at the community garden where the "Eat In" was held. After the very informative portion of the program, we were treated to a FANTASTIC potluck lunch. There were some really talented cooks there - everything was so fresh and yummy...I could eat that stuff all day.

To continue on with my ramblings...I really, really wanted Joe to try Brussel Sprouts...um, OK I really, really wanted to try Brussel Sprouts too! He had asked about them before and I was a little intimidated to make them - I had never personally done anything with them and all I could imagine was me spending hours in the kitchen to have Joe eat one (that's the rule - you must chew and swallow the "new" food before you get to say "yuck!") and walk away. 
 
He reluctantly ate one, and then looked at me and said "Those are good. Can I have more?" Seriously, if a kids asks for Brussel Sprouts or any vegetable run and grab more,
even if it is the last one.

So, I am not sure who brought the Magical Brussel Sprouts, but I thank her (or him)! Better yet, she (or he) brought a copy of the recipe - only one copy though! Luckily it is a simple recipe, and even more luckily (clearly not a grammatically correct term, but you get the picture), my friend Jenn and her family were there and she had her camera, so she snapped a photo of the recipe. Yipppeeeee! And now, I share it with you, with a big, humongous thanks to it's creator, whomever that may be (I have made some changes).

By the way...this is not complicated or fancy!

Magical Brussel Sprouts
(Oh, yeah, did I mention it is not real scientific or specific)

1.  Brussel Sprouts: Amount varies on size of group you are feeding. I started with 1 1/2 pounds.
2.  Olive Oil: Again, no measurement given.
     I drizzled about 1 Tablespoon over the sprouts, add more, sparingly, as needed.
3.  Fresh Ground Black Pepper: To taste.
4.  Salt: I used Kosher Flake Salt, sparingly
5.  Fresh Lemon Juice: again to taste. How much do you like lemony-flavor?

To Prepare:
  1. Blanch your Brussel Sprouts first - I find they cook way better....Blanch by boiling water; add the Brussel Sprouts and cook for 5 minutes; immediately remove the sprouts from the hot water and submerge in ice cold water until they are no longer warm.
  2. Preheat oven to 400.
  3. Slice Brussel Sprouts (or not). The first time I made this I had small sprouts, but this last time (see photo), they were huge so I quartered them. Put sprouts in a bowl and drizzle Olive Oil over them. Mix to coat the sprouts.
  4. Add pepper and salt, to taste.
  5. Spread sprouts evenly on a cookie sheet or roasting dish.
  6. Bake until fork tender...it didn't take long, maybe 20 minutes for the little ones....just keep checking!
  7. Remove from oven when ready, place in a serving bowl and toss with lemon juice (we used a lot of lemon juice...it is one of the magical liquids in our house!)
Option#1:  We also drizzle Balsamic Vinegar instead of lemon juice (Balsamic is the other magical liquid in our house).

Seriously good stuff..Joe asked for them again and again!
 
Let me know what you think? Do you have any other great Brussel Sprout ideas? Do you eat Brussel Sprouts?
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P.S. As if you cannot figure it out, this is Jules above...Joe would not pose for me!  And that is a Baby Jules...so long ago it seems!
 
Think Tank Momma

9.23.2009

Brussels Sprouts...It's what's for Dinner!

Over the Labor Day weekend Joe and I attended a Slow Food USA Eat In (I am not going into what they do, etc. here, just PLEASE check out the link !). I was thrilled with what we heard and saw at the community garden where the Eat In was held. After the informative portion of the program, we were treated to a FANTASTIC potluck lunch. There were some really talented cooks there - everything was so fresh and yummy...I could eat that stuff all day.

To continue on with my ramblings...I really, really wanted Joe to try Brussels Sprouts. He had asked about them before and I was a little intimidated to make them - I had never personally done anything with them and all I could imagine was me spending hours in the kitchen to have Joe eat one (that's the rule - you must chew and swallow the "new" food before you get to say "yuck!") and walk away. He reluctantly ate one, and then looked at me and said "Those are good. Can I have more?" Seriously, if a kids asks for Brussels Sprouts or any vegetable run and grab more, even if it is the last one.

So, I am not sure who brought the Magical Brussels Sprouts, but I thank her (or him)! Better yet, she (or he) brought a copy of the recipe - only one copy though! Luckily it is a simple recipe, and even more luckily (clearly not a grammatically correct term, but you get the picture), my friend Jenn and her family were there and she had her camera, so she snapped a photo of the recipe. Yipppeeeee! And now, I share it with you, with a big, humongous thanks to it's creator, whomever that may be.

Magical Brussels Sprouts
(Oh, yeah, did I mention it is not real scientific or specific)

1.  Brussels Sprouts: Amount varies on size of group you are feeding. I started with 1 1/2 pounds.
2.  Olive Oil: Again, no measurement given.
     I drizzled about 1 Tablespoon over the sprouts, add more, sparingly, as needed.
3.  Fresh Ground Black Pepper: To taste.
4.  Salt: I used Kosher Flake Salt, sparingly
5.  Fresh Lemon Juice: again to taste. How much do you like lemony-flavor?

To Prepare:
1.  Preheat oven to 400.
2.  Slice Brussels Sprouts. The first time I made this I had small sprouts, but this last time (see photo), they were huge so I quartered them.
3.  Put sprouts in a bowl and drizzle Olive Oil over them. Mix to coat the sprouts.
4.  Add pepper and salt, to taste.
5.  Spread sprouts evenly on a cookie sheet.
6.  Bake until fork tender...it didn't take long, maybe 15-20 minutes for the little ones....just keep checking!
7. Remove from oven when ready, place in a serving bowl and toss with lemon juice (we used a lot of lemon juice...it is one of the magical liquids in our house!)

Seriously good stuff..Joe asked for them again and we tried drizzling Balsamic Vinegar instead of lemon juice (Balsamic is the other magical liquid in our house).

Let me know what you think? Do you have any other great Brussels Sprout ideas? Be sure to check back..Joe is trying Butternut Squash next (he's had it before he just doesn't know it, but this time he will.)

P.S. As if you cannot figure it out, this is Jules above...Joe would not pose for me!