BASIC RICE PILAF

This is a great rice pilaf recipe that goes well with almost any meat dish and is very easy to make. I've made it with and without the cinnamon and the raisins although I think they do add to the dish. I use the rice cooker for this recipe. It's also from THE MEDITERRANEAN DIET COOKBOOK by NANCY HARMON JENKINS.

2 1/2 cups chicken or vegetable stock
1/4 cup coarsely chopped blanched almonds
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 cups long-grain rice
1 3-inch cinnamon stick
salt and freshly ground pepper to taste
1/4 cup golden raisins, plumped in warm water

Heat the stock to slow simmer while you prepare the rest of the pilaf. (I put it in the rice cooker on WARM.)

In a saucepan over medium heat, gently saute the almonds and pine nuts in the olive oil, stirring constantly, until they are brown, about 5 minutes, being careful to to burn them. Remove them with a slotted spoon and set aside.

Add the onion to the oil in the pan and cook, stirring frequently, until the onion starts to soften but not to brown - about 10 minutes. Stir in the rice and continue cooking and stirring until the rice begins to turn a very pale brown - about 5 minutes. Immediately pour in the hot stock, add the cinnamon and season to taste with salt and lots of pepper. (I add the rice, cinnamon, salt and pepper to the warmed stock in the rice cooker and push the lever to COOK.) Stir the rice briefly to mix well, then lower the heat and cook, covered, until the liquid has been absorbed, about 15 - 20 minutes. Remove from the heat and, still covered, set aside for 5 minutes without disturbing. Then remove the lid, discard the cinnamon stick, stir in the reserved nuts and drained raisins and serve the rice. Makes 6 servings.

NICOISE CHICKEN WITH TOMATOES AND BLACK OLIVES

This is a recipe that I like because it's easy, relatively fast and really, really good. The tomatoes become a very rich with a hint of criminalization sauce that is offset by the saltiness of the olives. I always use the canned tomatoes and fresh herbs. I like to serve it with Basic Rice Pilaf - recipe in a separate post. Both recipes are from THE MEDITERRANEAN DIET COOKBOOK by NANCY HARMON JENKINS.

6 tablespoons extra virgin olive oil
3 medium onions, coarsely chopped
2 garlic cloves, chopped
1 tablespoon minced fresh thyme or 1 teaspoon dried, crumbled
a small handful of finely chopped flat-leaf parsley
2 pounds skinless, boneless chicken breasts
salt and freshly ground pepper to taste
6 very ripe tomatoes, peeled and chopped or 1 28-ounce can whole tomatoes, well drained and chopped
1/2 cup dry white wine or vermouth
1/2 cup small black Nicoise olives
juice of 1/2 lemon

In a large skillet, heat 3 tablespoons of the olive oil, add the onions and garlic, and saute over medium-low heat until the onions are very soft and starting to brown about 10 - 15 minutes. Add the thyme and parsley and cook a few minutes longer, stirring to mix well. Set aside.

Rub the chicken pieces all over with the salt and pepper. In a separate pan, saute the chicken pieces in the remaining oil until they are well browned on all sides - about 5 - 7 minutes to a side. Add the tomatoes and wine (I always find it necessary to sample the wine to be sure it is worthy of this dish) stirring to scrape up the brown bits from the bottom of the pan. Turn the heat up to medium-high and cook, uncovered, stirring occasionally until the liquid has reduced and the tomato sauce is thickened - about 20 - 25 minutes. Test the chicken for doneness - there should be no trace of pink.

Stir in the reserved onion-herb mixture, the olives and the lemon juice. Return to a boil and cook for 5 minutes, stirring frequently - or just long enough to reduce the juices once more. Serve with rice or polenta.

Vegetable & Basil Soup

I love this soup. It's officially replaced chicken noodle soup as my "I have a cold and I'm using food to make me feel better" soup. I also love it because you can do anything with it. I've added tobasco and garnished it with avacado, I've added chicken, I've added dill instead of basil (that was an accident) and it's never turned out bad. I think it's completley fool-proof!!

Ingredients

2 small leeks, white part only
2 medium potatos peeled
1 small onion
1 medium zucchini
12 green beans
2 medium carrots
3 Tbs olive oil
3 Tbs water
1/2 gallon chicken broth (sub half with dry white wine if you like) 
6 whole tomatoes peeled and seeded (or 14oz can of whole or diced tomatoes)
6 medium garlic cloves
30 fresh basil leaves, washed and dried
Salt
1/2 teaspoon freshly ground black pepper

Directions
Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice. 

In a large soup pot, combine 3 tablespoons of olive oil with the water. Add the veggies and saute over medium-low heat until veggies are just starting to get tender (about 10 minutes). Do not brown the vegetables. 

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes. 

In a food processor, put in the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed. 

Stir the puree into the soup, season to taste with salt and pepper.
Serve!!

Recipes

I'll have to learn how to cook and then I will extend my recipes. I'm excited to get some new ideas.

Black Bean and Wheat Berry Chili

2 tablespoons extra-virgin olive oil 
1 large yellow onion, chopped 
1 large yellow bell pepper, chopped 
6cloves garlic, minced 
2 teaspoons chili powder 
2 teaspoons ground cumin 
2 teaspoons paprika
1/2 teaspoon salt 
1/2 teaspoon freshly ground pepper 
2 15-ounce cans black beans, rinsed 
1 14-ounce can no-salt-added diced tomatoes, undrained 
1-2 canned chipotle peppers in adobo sauce, minced  
2 cups vegetable broth 
1 Tablespoon light brown sugar 
2 cups Cooked Wheat Berries
Juice of 1 lime 

1 avocado, diced 
1/2 cup chopped fresh cilantro 

Directions: 

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, stiring until tender. Add chili powder, cumin, paprika, salt and pepper and saute for another couple minutes.
Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes. 

Stir in cooked wheat berries and heat through, about 5 minutes more. (If using 
frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir 
in lime juice. Garnish each bowl with avocado and cilantro.