"Homemade" Pita Chips with Sea Salt and Cracked Black Pepper

 "HOMEMADE" IS IN QUOTES because I question whether these pita chips are actually homemade. Would homemade pita chips require homemade pita bread? Is this even a recipe?

I had a partial package of whole wheat pita bread sitting around for a few days. I knew they wouldn't be fresh for sandwiches so I decided to turn them into pita chips. As I browsed ideas for doing this, I noticed a common theme. People cut the pita bread into wedges and spread onto a sheet pan. Then in a mixing bowl, combine olive oil with desired spices. Then brush the front and back of each chip with the oil mixture.

I nixed that idea. If I did want to brush each side with the oil mixture, I would do it before cutting into wedges. I couldn't see brushing each individual chip, on each side. . .we are not making fancy canapes here. 

These are crisp and delicious and so easy to make. Did I mention they are much more economical than bags of pita chips?

Taylor the spices to what the chips will be served with, garlic is always good, smoked paprika, chili powder, and more. I used sea salt and cracked black pepper.

"Homemade" Pita Chips

Stale pita bread
Olive oil
Sea salt
Cracked black pepper

Preheat oven to 400 degrees

Cut each pita into 8 wedges. Place in a bowl. Drizzle generously with olive oil and sprinkle with sea salt and cracked black pepper. Toss together (I do this with my hands) until all wedges are coated. Spread in a single layer on a sheet pan. Bake 8 --10 minutes until golden brown.

Freekeh Tabouli

NOT TOO LONG AGO, I WAS SHOPPING at a lovely locally owned natural foods store. I had a list but I was also browsing, for inspiration and ideas, at some of the other beautiful and well selected foods offered.

I love shopping in small specialty food stores. The prices are often very good and the service is usually excellent. Not to mention they sell food. Only food. I am so weary of giant stores. If I have a small list of fresh produce, brown rice, olive oil, yogurt, and feta cheese, I really don't want to wade through lawn chairs, market umbrellas, stack after stack of soft drinks, a pharmacy, stinky scented candles that make me sneeze.

I shop for food almost everyday. That way, my food is always fresh and I don't waste. I typically shop for household supplies--dish soap, laundry detergent, bathroom tissue, etc. monthly. So I don't appreciate my food having to share space with all that merchandise.

I know the concept--everything you need in one "convenient" location. Between the huge store, the huge parking lot, the long lines at checkout, it takes seemingly forever to shop at those places.

Back to the lovely food store. . .

A small bag of freekeh, roasted, cracked green wheat, caught my attention and into the shopping basket it went. I had no idea what I would use it for, but I love designing recipes around newly discovered and healthful ingredients.

Several weeks later, I was staring out my kitchen window while washing dishes. I was admiring the beautiful stand of parsley growing in the border garden and thought to myself that tabouli would be a delicious way to enjoy it. I remember the freekah in the pantry and, click, this recipe came together.

Normally I make tabouli with bulghur which is traditional. The taste of this tabouli was not that different but the grain, freekah, had a different and pleasant, slightly chewy texture. It was so, so, very refreshing on the hot day I made it, and we both loved it very much.

Freekeh Tabouli
1 cup freekeh (roasted green wheat)
2 1/2 cups water
2 bunches parsley (about 6 - 8 cups)
1 bunch scallions, white and green parts, sliced (about 1 cup)
2 - 3 Tbsp. chopped fresh mint
1 - 2 cucumbers, peeled, seeded, chopped (about 2 cups)
2 fresh tomatoes, peeled, seeded. and diced
1/4 - 1/2 cup olive
1/2 cup freshly squeezed lemon juice
Salt and pepper to taste

Place freekeh and water into a saucepan and bring to a boil. Cover, reduce heat and simmer about 25 - 30 minutes, until water is absorbed and freekeh is tender. Let cool to room temperature.

Meanwhile, wash and chop the parsley and mint,  slice the scallions, dice the cucumbers and tomatoes, and squeeze the lemons.

Add the cooled freekeh to a large salad bowl. Stir in the parsley, scallions, mint, cucumber, tomatoes, olive oil, and lemon juice. Let sit for 30 minutes or more, then stir, taste, and add salt and pepper to taste.

No Bake Oatmeal Cookies

WE WERE SKIPPING ALONG WITH OUR GOLDILOCKS SPRING, not too hot and not too cold, just enough rain to encourage plants to grow but not too much. In other words, just right. Then a week before the official start of summer, a heat wave oozed into town and put down its tentacles.

How about a cookie? Yes, a cookie you can make and enjoy even in summer. There is no baking involved and only a very few minutes of stove top cooking. Plus there are many healthful ingredients here.

No Bake Oatmeal Cookies
1/2 cup milk
1 1/2 cups sugar
3 Tbsp. unsweetened cocoa powder
3 Tbsp. peanut butter
1/2 cup butter
3 cups rolled oats
1 cup coconut
1 tsp. vanilla
1/4 tsp. salt

Combine milk, sugar, cocoa, butter, and peanut butter. Stir and bring to a boil over medium heat. let boil, without stirring, for 2 minutes.

Remove from heat. Stir in oats, coconut, vanilla, and salt. Stir until oats are evenly distributed.

Drop by spoonful onto parchment paper. Cool.

Lemony Quinoa and Cabbage with Chickpeas and Olives

WHY IS QUINOA SO EXPENSIVE? I have mentioned before that it is not my favorite grain. But I do like its nutritional profile and because of its popularity, I see very enticing recipes for it everywhere I look. Like this one, which is adapted from Martha Stewart. I was intrigued by the combination of ingredients--quinoa, cabbage (one of our favorite vegetables,) chickpeas, olives, lemon, and dill, all well loved, yet I couldn't quite imagine how they would taste combined. I am happy to report that we loved this dish and I will be making it again. Perhaps next time, I will experiment with a different grain?

Back to the price of quinoa. . .

Quinoa grows best at cool high altitudes at 2500 to 4000 meters, unlike rice or wheat which grow efficiently on large acreages of flat farm land. The top producers of quinoa are farmers in the Andean highlands of Bolivia and Peru. You know what that means: steep mountainous terrain, not easily mechanized, and difficult transport.

From now on, if I choose to purchase quinoa, I will happily pay the price.

Lemony Quinoa and Cabbage with Chickpeas and Olives
1 cup quinoa, well rinsed
2 cups water
2 Tbsp. olive oil
1/2 head cabbage, sliced
1 can (15 oz.) chickpeas, drained and rinsed
1/2 cup large green olives, pitted and coarsely chopped
1 lemon, zested and juiced
Sea salt and freshly ground black pepper
Chopped fresh dill
Yogurt or sour cream for serving

Bring water to a boil. Stir in quinoa and 1/2 tsp. salt; return to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover, raise heat, and cook until water evaporates and quinoa is dry and tender, about 5 minutes, stirring frequently to prevent scorching.

Heat oil, over medium-high heat. Add cabbage and cook, stirring often until tender and golden brown in places, about 10 minutes.

Remove from heat. Stir in quinoa, chickpeas, olives, lemon juice and zest, Toss to combine, season with salt and pepper. Stir in dill and serve topped with yogurt or sour cream.

Butternut Squash Risotto

REMEMBER WHEN I TOLD YOU ABOUT MY FIRST RISOTTO experience a few months ago? I had been thinking about it again and I still had aborio rice on hand, so I made it again. This time, I used butternut squash.

I looked at many recipes for butternut squash risotto and wound up incorporating elements from several different ones. Some call for roasting the squash, some cook the squash right along with the rice, but that method seemed a little risky. Another recipe I saw called for grating the butternut squash! I'm sure that would work beautifully, but I sure don't want to grate one of those things.

And of course, what has practically become my nemesis in modern cookery, chicken broth, was well represented amongst risotto recipes. I did not want my butternut squash risotto to taste like chicken.

I used spring water, seasoned with bay leaves and thyme, to make my risotto. Vegetable stock would be good and if you like chicken broth--go for it. I used both poached and roasted butternut squash, as well as onion, celery, and garlic.

I was very happy about the results and believe this is one of the best things to come out of my kitchen in a while. I will be making this again--probably for Thanksgiving, and I won't change a thing about the recipe other than adjusting for number of servings. As given this is enough for 2 to 3 people to have as an entree, or 5 to 6 as a side.

Butternut Squash Risotto
1 (approx. 2 lb.) butternut squash
4 Tbsp. olive oil
3 cups spring or filtered water
1 or 2 bay leaves, to taste
1 or 2 sprigs fresh thyme, to taste
1/4 cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 cup aborio rice
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated, plus more for serving
Salt and pepper, to taste

Preheat oven to 400 degrees.

Peel squash and separate the bulbous end from the slender end. Cut the slender end into cubes, toss with 2 tablespoons olive oil, and sprinkle with sea salt and freshly ground black pepper. Roast in the oven until golden brown on the outside and tender inside, about 30 minutes.

Cut the bulbous end of the squash in half. Use a spoon to scrape out the seeds, and cut squash into half-inch pieces. Heat the water, bay leaves, and thyme over medium heat. Drop in the squash pieces and leave to poach.

Over medium-low heat, warm a skillet then add the remaining 2 tablespoons of olive oil. Add the onions and cook until they become transparent, about 3 minutes. Stir in the celery and garlic. Cover and cook for 2 minutes. Increase the heat slightly and stir in the rice. Stir uncovered for about 5 minutes as this helps develop the toasty aroma of the rice.

Stir in the wine and let it bubble away to almost nothing. Reduce the heat and begin added the warm water, a ladle at a time, stirring gently and constantly during each addition. It will take about 20 minutes to reach the final ladle. By then, the squash in the water will have softened. Remove the bay leaf and thyme and using the back of the ladle, smash the squash, then stir into the risotto.

Dot the top of the risotto with butter, add a few grinds of black pepper, and sprinkle over the Parmesan cheese. Cover, remove from heat, and leave to rest for about 3 minutes, then stir through, checking the seasoning.

Spoon the risotto into shallow bowls and sprinkle with the roasted squash and additional grated Parmesan.

Composed Salads, Grain Bowls, and Organizing Photo Files

IF YOU LOVE COOKING AND YOU LOVE PHOTOGRAPHY (a match made in heaven) you will most likely end up with a backlog of photo files to sort through.

My files had gotten so big, they were bogging down my computer. It was time to stop procrastinating and get to work. I have deleted hundreds on photos and transferred others to an external drive.

I do photograph many things other than food and this process has taken me down a memory lane of the past couple of years. There are so many cute pictures of the children--they grow and change so fast. There were pictures of my head, bald from chemo, to growing out, to my first haircut last week. There are many photos of beautiful flowers, birds, bunnies, butterflies, and bugs from our yard. Scenic photos from the gorgeous, vibrant, and hip place I am blessed to live--Asheville, North Carolina.

Mandarin Chicken Salad

As I culled photographs, I decided to share some of the things I have made, we ate, but never made it to my blog. Mainly because I wasn't pleased with the photos. But also because I wasn't thrilled with the taste of the food. I only blog about things I think are delicious.

For example, the Mandarin Chicken Salad. Ho-hum.

Shrimp, Brown Rice, and Vegetable Salad

I can see the salad has a dressing but I don't remember what it was. Which is another danger of letting my photo files back up. I can't remember what I did.






































I remember loving the brown rice and tofu bowl--I would happily eat it right now. I suppose I could fake some recipes. . .

Many things I love, tuna, cheese, boiled eggs, radishes, cornichons, sprouts (!) with baby lettuces.

Waldorf Quinoa Salad

I was really happy with this meal, but I didn't get any photos I loved. Quinoa, grapes, celery, apples, lettuce, candied pecans, and crumbled blue cheese. (Some kind of dressing). Mmmm, I think I'll try this again.

I was also happy about this meal, but again did not get shots of it that I loved. It was an awesome combination of flavors, quinoa, black beans, roasted Japanese sweet potatoes, pineapple, cheddar cheese, and spinach. I dressed this one with a Honey Lime Vinaigrette.

Honey Lime Vinaigrette
1 small sweet onion, preferably Vidalia, roughly chopped
1 clove garlic, chopped
1 large tomato, washed and peeled
1 lime, washed, roughly chopped and seeded
2 Tbsp. honey
1 tsp. salt
Freshly ground black pepper to taste
1/4 cup olive oil

Put all ingredients into blender and process until smooth.

Brown Rice Bowl with Grilled Halloumi Cheese and Massaged Kale

THIS SIMPLE AND HEALTHFUL MEAL IS TYPICAL of how we eat most of the time in the summer. We love fresh vegetables. We love brown rice. We love cheese. The black olives, roasted red pepper, and toasted pumpkin seeds please the eye and palate and make the dish more satiating.

A word or two about brown rice. I don't really care that much for the commercially available packaged brown rice found in typical grocery stores. When purchased from a Natural Foods Market, it can often be found in bulk bins. There, it will be fresher, organic, tastier, and less expensive. You will most likely be given a choice of long, medium, or short grain.

How do you choose? In my experience, long grain brown rice cooks up fluffier, medium grain is stickier, and short grain is creamier. Some nutritionists recommend using the fluffier long grain rice in summer and the creamier ones in cooler weather. I almost always choose medium grain and that is what is pictured here.

 This was our first time experiencing  Halloumi Cheese, which the package described as the "Grilling Cheese of Cyprus". I think my husband was somewhat dubious about it because it was squeaky on the teeth. I believe he felt the texture was a little suspect. He even asked, "What kind of animal is this from"?  (Answer: Sheep).

Myself, I loved it and I will buy it and use it again. Pritchard Parker will be more receptive next time--it was just not what he expected. But it was exceptionally delicious!

For the greens, I used kale, one bunch of red kale and one of lacinato. Here they are going for a little swim in my sink. After the greens were washed and dried, I massaged them with lemon juice, sea salt, and olive oil as I did in my Massaged Kale Salad.



















Brown Rice Bowl with Grilled Halloumi Cheese and Massaged Kale
(4 servings)
1 cup brown rice
2 cups water
2 bunches kale
Juice of 1 lemon
Olive oil
Sea salt
1 red bell pepper, roasted and chopped
1 cup (approx.) black olives
8 oz. Halloumi cheese
1/4 cup toasted pumpkin seeds

Place rice and water in a heavy saucepan and bring to a boil. Cover, lower heat to a bare simmer, and cook for 50-55 minutes. Stir and taste rice. If needed, add about 5 more minutes cooking time. Remove from heat and keep covered.

Wash and dry kale. Remove large stems, cut or tear into bite-sized pieces, and place into a large bowl. Sprinkle with sea salt and squeeze on the lemon juice. Drizzle with olive oil. Massage for 5 minutes, until desired tenderness,

Cut the cheese into 8 slices. Saute in a little olive oil, over medium heat, until golden on each side.

Arrange the rice, kale, cheese slices, peppers, and olives on a plate or salad bowl. Sprinkle with the pumpkin seeds. If desired, sprinkle a little tamari or soy sauce on the rice.

Cherry Wild Rice Salad with Mango Vinaigrette

I RECENTLY PARTICIPATED IN A GROUP DISCUSSION facilitated by a Registered Dietitian who advocates following an anti-inflammatory diet. The RD was obviously very well educated and knowledgeable. He was also relaxed and likeable in an unassuming and appealing way.

More importantly, for me,  he was a cook and gave a lot of helpful food preparation tips. He also had personal experience with many of the fantastic grocery stores and specialty markets in our area, regarding specific product availability and also pricing comparisons. And his shopping research covered stores from the discount box to the most shi-shi boutique.

The anti-inflammatory diet is based on fresh vegetables and fruits, whole grains, beans and legumes, healthy fats, fish and seafood (and more) while eliminating refined flours, sugars, and processed foods. It was developed by Dr. Andrew Weil, on the belief that chronic inflammation is at the root of many serious illnesses.  The diet promotes the foods which reduce inflammation while providing steady energy and plenty of vitamins, minerals, essential fatty acids, and dietary fiber. 

I really enjoyed the meeting because the study of nutrition and health has been near and dear to my heart all my life.

The secret to this wild rice salad is the dressing and the secret ingredient of the dressing is mango chutney. Which is not on the anti-inflammatory diet pyramid. Otherwise this salad as a meal perfectly fits the bill.

Over the years I have made this salad with different fruits; apples and grapes in fall, dried apricots and raisins in winter. I have used sliced almonds or walnuts rather than the toasted pecans I have used here. The original recipe came from the one-of-a-kind, and now defunct, Blue Moon Bakery in downtown Asheville, North Carolina. I savored their Wild Rice Salad so many times, always trying to analyze it so I could make it myself.

It was years later that I finally learned the secret ingredient. I wrote about it once before, here at my blog.

Wild Rice Salad with Mango Vinaigrette
8 oz. wild rice, cooked according to package directions, and cooled
1 red bell pepper, chopped
6 green onions, sliced
1 small sweet onion, chopped
2 stalks celery, sliced
2 cups fresh cherries, pitted and sliced
1 cup pecans, toasted
1/2 bunch (approx. 1/2 cup) minced parsley

Combine all ingredients and mix well. Dress with the following dressing.


Mango Vinaigrette
1/4 cup mango chutney
2 Tbsp. red wine vinegar, or more to taste
1/2 cup olive oil
Sea salt and freshly ground pepper, to taste

Puree the chutney and vinegar, then slowly drizzle in the olive oil. Mix the dressing into the rice mixture. Adjust the vinegar, salt and pepper, to taste.

Kale Tabouli

 HAVE YOU EVER SPENT TIME WITH someone who thinks it is great fun to startle others? What makes it so funny to them when they jump out and say boo! to another who is minding their own business and thinking their own thoughts?

I once worked with a man who thought it was great fun to burst into my (accounting) office, suddenly and noisily and without warning, for the sole purpose and for his great delight, to see me jump, clutch my suddenly racing heart, seethe at him and glare. Hee-hee-hee, he would laugh.

Jerk.

Now what in the world does this have to do with the Middle Eastern dish of bulghur wheat mixed with parsley, mint, chopped onions, tomatoes, lemon juice, and olive oil? Absolutely nothing. I just happen to have a memory of sitting at my desk, working through my lunch hour to finish payroll (including the jerk's check) before a holiday and suddenly choking on a spoonful of this refreshing and cooling salad.

We love Tabouli and I make it often in the summer. Served with some hummus and pita, it makes a scrumptious light evening meal. Both feta cheese and avocado are great additions. And for this version, I added massaged kale which was fantastic.

Kale Tabouli
3/4 cup bulghur (cracked wheat)
1 1/2 cups boiling water
1 bunch kale, washed, stems removed, leaves chopped
1/4 to 1/2 cup olive oil
1/4 to 1/2 cup freshly squeezed lemon juice
1/4 to 1/2 cup minced onion
1 bunch parsley, chopped
1/4 cup mint leaves, chopped
1 or 2 cucumbers, peeled, seeded, and chopped (about 2 cups)
2 tomatoes, peeled, seeded and chopped
Sea salt and freshly ground black pepper to taste

In a medium mixing bowl, pour water over bulghur. Cover and let sit for 1 hour.

Place kale into a large salad bowl. Sprinkle with sea salt, sprinkle with olive oil and a squeeze of lemon juice. Massage kale about 3 - 5 minutes until tender. Add minced onion, chopped parsley, chopped mint leaves, and chopped cucumber. Stir to combine.

Drizzle the tender bulghur with olive oil and lemon juice. Add to the vegetables in the salad bowl. Add chopped tomatoes and toss everything together.

Add salt, pepper, more olive oil, and/or more lemon juice, to taste.

Buttery Fresh Spinach Risotto

CAN YOU BELIEVE I had never eaten risotto until a couple of weeks ago? A notable lapse in my gustatory experiences and pleasures.  Although absent from any Southern menu I ever read, that is no excuse. I was aware of this beloved dish. . .it just never appealed to me. I thought it looked like mushy, overcooked white rice.

Recently, my husband and I had the pleasure of dining at a supremely delicious Italian restaurant in beautiful downtown Asheville, North Carolina. I ordered one of the specials for the evening which came with risotto as a side. One taste and I was in love! I could barely focus on the entree I was so savoring the risotto. I learned, then and there, that risotto is not soggy rice but rather creamy, al dente rice.

I ate every word I ever said about risotto and made a vow to cook it at home.  I did, and we loved it.  After some research, I decided on a recipe and method graciously provided by Lidia Matticchio Bastianich. And now that I have followed her recipe, precisely, to the best of my ability, I can't wait to try variations--sweet potatoes? Mushrooms? Eggplant?  Stay tuned. . .

Buttery Fresh Spinach Risotto
4 Tbsp. olive oil
2 cups chopped onion
1 tsp. salt, divided, plus more to taste
2 cups Aborio rice
1 cup white wine
6 to 8 cups very hot water (keep hot on stove near the risotto pot)
10 ounces fresh spinach, washed, dried, and sliced into 1/2-inch strips
6 Tbsp. butter, cut into pieces
1/2 cup Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper

Put the olive oil, onions, and 1/2 teaspoon salt in a heavy 10-inch saucepan over medium heat. Cook, stirring frequently, until the onions are wilted and starting to color. Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not browned) and make a clicking sound in the pain. Pour in the wine, and keep stirring, all around the pan, until it has evaporated and the rice is dry.

Ladle in 2 cups of hot water, enough to cover the rice. Cook for a minute or two, stirring, then pile the shredded spinach on top of the rice, and stir steadily as the spinach wilts and the rice gradually absorbs almost all of the moisture, 5 minutes or more.

When you can see the bottom of the saucepan as you stir, ladle in more water to cover the rice, and stir in the remaining 1/2 teaspoon salt. Cook, stirring frequently, as the risotto develops its creamy suspension. Again, when the liquid is almost completely absorbed, ladle in another cup or so of water.

After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste; add more salt or more hot water as needed. When done al dente and creamy, turn off the heat.

Drop in the butter pieces, stir vigorously, then beat in the 1/2 cup of grated cheese, and grind black pepper generously on top.

Serve immediately.

Roasted Sweet Potato and Broccoli Rice Bowl with Fresh Spinach

 OVEN ROASTING VEGETABLES is efficient and delicious and one of my favorite ways to cook them. I love vegetables, every one. I love how they look so beautiful and healthful in produce displays. To me, working with fresh vegetables is the most pleasant and pleasurable part of cooking.

I place a cutting board beside my sink. My sharp knives are close at hand. Above the sink, a window looks into my backyard. I love staring out that window while I work, whether it is rainy or snowy or foggy and overcast. Now, I am watching the greening of grass and trees and the blossoming of flowers.  The birds are back, singing and frolicking.  In my quiet kitchen, I wash, peel, slice and dice vegetables into beautiful shapes. It is so relaxing and calming. This window faces west so I watch the sunset as I prepare our evening meal.

Roasted Sweet Potatoes

Roasted Broccoli

Tiny Heirloom Tomatoes

Roasted Sweet Potato and Broccoli Rice Bowl with Fresh Spinach
2 cups cooked brown rice
2 sweet potatoes
1 bunch broccoli
1 - 2 Tbsp. olive oil
Sea salt and freshly ground black pepper to taste
1 bunch spinach
Garnishes and Dressing

Preheat oven to 375 degrees.

Peel sweet potatoes and cut into bite-sized pieces. Place into a mixing bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss together very well. Spread onto a large rimmed baking pan and place into preheated oven. Roast for 15 minutes.

Wash and cut the broccoli into pieces. Place into the same bowl used for the sweet potatoes, drizzle with more olive oil, salt and pepper, and toss together.

Remove the sweet potatoes from the oven; they should be golden brown on the bottom. Turn them over and push to one side of the pan. On the other side, spread the broccoli pieces. Return the pan to the oven and roast for 10 - 20 minutes. The broccoli should be browned at the edges and the sweet potatoes should be bronzed and tender.

Cut off the large stems from the bunched spinach. Wash very thoroughly to remove any grit. Tear into bite-sized pieces and dry in a lettuce spinner or with a clean kitchen towel.

Place rice into individual serving bowl and arrange the roasted sweet potato and roasted broccoli and spinach as desired.

Top with dressing of choice and also any garnishes desired.

This Miso Tahini Sauce is delicious and so is this Fresh Ginger Dressing.

Suggested garnishes include chopped nuts, toasted sesame seeds, raisins or dried cranberries, tomatoes, radish slices. As you can see, I even added a dollop of guacamole.

Spanish Rice

 A NICE HEALTHFUL SALAD-AS-A-MEAL was on the menu for the evening. That is until I went outside.  It was an overcast spring day and the temperatures weren't that bad--in the forties. The kicker was the windstorm in progress. The wind had been howling for hours and we had even lost our electricity during the night. When I went out into the very damp and cool day and the wind hit me--damn, it was cold! I quickly scurried back inside and dismissed the salad idea. I wanted something warming to eat and I didn't want to go back out in the wind to get it.

After looking around the kitchen, I decided on beans and rice--always on hand and always good.  And to make a humble dinner seem more special, I made it Spanish Rice.

Made with short grain brown rice, the recipe starts with sauteing onions until translucent and then sauteing the rice until it is golden brown, just like a traditional white rice Spanish rice would be made. Because the brown rice gives the dish more substance, it can serve well as a main dish. Top it with cheese or sour cream if desired.

Spanish Rice
1 Tbsp. olive oil
1 large onion, diced
1 1/2 cups short grain brown rice
1 bell pepper, diced
2 stalks celery, diced
1 small can green chilies, diced
2 cloves garlic, minced
1 (28 oz.) can chopped tomatoes, drained, liquid reserved
3 cups liquid (juice from tomatoes plus broth or water)

Heat oil in deep skillet or 3 quart sauce pan. Saute onion until translucent. Stir in brown rice until it is beginning to turn golden. Add bell pepper, celery, green chilies, garlic, tomatoes and liquid. Stir well to combine, bring to a boil, reduce heat, cover, and simmer for 45 minutes. Mixture should be creamy, not dry.