June 18th, 2010 - Barbara Feiner
Treat Dad to a home-cooked Father’s Day brunch on Sunday.
Today’s frittata recipe will awaken everyone’s taste buds, with the richness of eggs and cheese plus the added kick of picante sauce.
Prep time is 20 minutes, bake time is 40 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Makes 6 servings (1 wedge each)
1/2 cup water
1 cup cooked regular long-grain white rice (see tip, below)
3 ounces crumbled feta cheese (about 3/4 cup)
2 ounces shredded Cheddar cheese (about 1/2 cup)
1/2 cup picante sauce
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves, crushed
3 Italian plum tomatoes, sliced
- Preheat oven to 400°F.
- Heat greased, oven-safe, 10-inch skillet in oven for 5 minutes.
- Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano.
- Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
- Bake for 40 minutes, or until eggs are set. Cut frittata into 6 wedges.
Tip: You can use any type of cooked (unseasoned) rice in this recipe. It’s a great way to use up leftovers.
Recipe and photo courtesy of Pace Foods
Read More:Tomato-Feta Frittata
May 15th, 2010 - Barbara Feiner
Horchata is a traditional Hispanic beverage made with water, milk and rice, with all of the delicious flavors of a traditional rice pudding. Here in Southern California, it’s often served at popular Mexican restaurants and cafés.
Kern’s, best known for its canned nectars, has been selling horchata and similarly refreshing aguas frescas (lemon, tamarind, hibiscus) in mainstream supermarkets for several years, but the products are not organic. Enter Maria Elena’s Aguas Frescas, which sells a 10-oz. Certified Organic Horchata Mix that may be purchased online.
Today’s DIY recipe adds coffee and orange zest to the mix for a great spring or summer beverage. All of the ingredients should be available at a well-stocked natural and organic food store.
1 cup uncooked long-grain white rice
2 cups water
1 teaspoon pure vanilla extract (not imitation)
1 teaspoon ground cinnamon
1/2 cup organic sugar
1 tablespoon instant coffee
2½ cups milk
1/2 teaspoon fresh orange zest
- Soak the rice in the water for a minimum of 1 hour. (Overnight works, as well.)
- Mix rice, soaking water, vanilla, cinnamon, sugar and coffee in a blender for 2 minutes. Strain (using cheesecloth or a strainer) into a pitcher, and add milk.
- Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher, leaving the sediment behind. Stir in orange zest.
- Optional: Serve over ice, and sprinkle with cinnamon.
Recipe and photo courtesy of Starbucks/ARA. Photo: Ken Yasuhara/Flickr
Read More:Coffee Horchata
March 27th, 2010 - Barbara Feiner
“It’s great to gather around the dinner table and spend quality time with your family, but there’s no need to break the bank on calories or raise cholesterol levels,” says registered dietitian and chef Michele Powers, who recently shared 8 Ways to Enjoy Heart-Healthy Whole Grains.
With today’s recipe, you can “celebrate and not feel guilty the next day,” she says, because the dish is heart-healthy and “packed with tasty vegetables.”
Prep time is 10 minutes, cook time is 40 minutes, and all of the ingredients should be available at your local natural and organic food store.
Mediterranean Stuffed Portobello Mushrooms
Makes 6 to 8 servings, depending on size of the mushrooms
1 tablespoon olive or canola oil
1 cup onion, diced
1/2 cup green peppers, diced
1 cup whole-grain brown rice
1/2 teaspoon dried oregano
2 cups low-fat, reduced-sodium chicken broth
6 to 8 portobello mushrooms
1 can (2.25 ounces) sliced black olives, diced
1/2 cup cherry tomatoes cut into small pieces
1 cup reduced-fat feta cheese
1/4 cup freshly chopped parsley
- In a saucepan, add oil over medium heat. Add onions and green peppers; brown slightly, about 3 minutes.
- Add brown rice, oregano and chicken broth to pan; bring to a boil. Cover and simmer for 25 minutes.
- Preheat the oven to 400°F. Lay 6 to 8 mushrooms on a baking sheet, tops down. Remove the stems (if they have them) with a spoon.
- Continue to prepare the filling by stirring black olives, cherry tomatoes, feta cheese and parsley into the cooked rice.
- Spoon equal portions of the rice mixture onto the middle of each mushroom, and bake for 12 to 15 minutes.
- Remove mushrooms with a spatula and serve.
Recipe and photo courtesy of Uncle Ben’s
Read More:Mediterranean Stuffed Portobello Mushrooms
March 23rd, 2010 - Barbara Feiner
Switching from refined to whole grains is one of the best health moves you can make in your organic diet, as the latter offers great taste, variety and a host of health benefits.
“Whole grains may help reduce the risk of developing chronic diseases, such as heart disease and diabetes, so they are beneficial for everyone,” says registered dietitian and chef Michele Powers. “For people managing conditions such as diabetes, obesity and high cholesterol, research shows that choosing whole grains is a simple lifestyle change that makes a big impact.”
Here are eight ways to bring whole-grain rice to the dinner table, courtesy of Uncle Ben’s:
- Substitute. Instead of pasta, add whole-grain rice to soup or casseroles.
- Salad Spin. Use whole-grain rice in marinated grain salads.
- Stuff Your Vegetables. Use whole-grain rice as a base for stuffed vegetables: bell peppers, zucchini, portobello mushrooms, eggplant, tomatoes and artichokes. (Tune in Friday for a great recipe.)
- Combine Food Groups. Add whole-grain rice to homemade meatballs for extra flavor and fiber.
- Lower the Fat. To make a lower-fat quiche, substitute cooked brown rice for the pie crust.
- Create a Pilaf. Cook brown rice in low-sodium broth, and add toasted nuts and dried fruit.
- Mix-and-Match. Mix brown and white rice to introduce your children to whole grains.
- Make a Whole-Grain Dessert. Add whole-grain rice to puddings for a tasty dessert.
Read More:8 Ways to Enjoy Heart-Healthy Whole Grains
February 23rd, 2006 - Barbara Feiner
Chef David Lawrence
Our pal, Chef David Lawrence of Los Angeles, was thrilled when I chose to focus on the spice cardamom last month. I published his recipe for Masala Chai, but David wants to share another great recipe with Organic Authority readers.
If you haven’t yet picked up cardamom at your local organic or natural food store, you’re missing out on one of Mother Nature’s most versatile spices.
“Cardamom imparts a slight lemony-orange flavor and has a wide range of applications—from savory meat dishes to sweet pastries and beverages,” says David, a private chef, cooking instructor and coauthor of KidShape Café. (Visit his website for more information on the KidShape program.)
“Cardamom is widely available today in any well-stocked supermarket and comes both ground and as whole pods,” he explains. “I recommend the whole pods because the spice loses flavor quickly when ground. Although the pods may look a bit scary, they’re pale green on the outside and have sticky black seeds inside. They are nothing to fear and simply need to be crushed [to release the seeds] before adding them to a recipe. Look for the green pods, as they have slightly more intense flavor and fragrance than the yellow or white ones.”
Here’s Chef Lawrence’s recipe for Spiced Lemon Rice—a perfect weekend meal accompaniment.
Spiced Lemon Rice
1 cup basmati rice
1 tablespoon vegetable oil
1 teaspoon curry powder
1 dried red chile
1 cinnamon stick
2 whole cloves
4 cardamom seed pods, crushed
2 teaspoons whole cumin seeds
1/4 teaspoon ground turmeric
Zest and juice of 1 lemon
1½ cups water
2 tablespoons cilantro, roughly chopped, for garnish
- Place rice in a strainer and rinse thoroughly under cold running water. Drain and set aside.
- Meanwhile, heat the oil in a large saucepan; when it’s hot, add the curry, chile, cinnamon stick, cloves, cardamom, cumin and turmeric. Stir-fry for 20 to 30 seconds and add the rice. Stir-fry for two more minutes, taking care to coat the rice completely with the spices.
- Add the lemon juice, lemon zest and water. Bring to a boil. Reduce to a simmer over a low heat and cover pan tightly. Cook for 10 to 12 minutes.
- Remove from heat and keep covered, undisturbed for 10 minutes.
- Fluff rice with a fork and shower with chopped cilantro before serving.
Read More About Cardamom
Mashed Sweet Potatoes and Apples with Pecan Streusel Topping
A Passage to India
White Hot Chocolate
Read More:Spiced Lemon Rice