Category Archives: Pasta and Rice

pasta and rice recipes

Peanut and Vegetable Linguine

 

More and more recipes are for meatless Monday and for vegetarian meals.  In the last few months vegetarian recipes are common at our mealtimes.  I have 3 vegetarian cookbooks that give me new ideas.  The food communities are an abundance source of recipes, menus and ideas.   Peanut and Vegetable Linguine was a new recipe to try for our meatless Monday.

The Peanut and Vegetable Linguine was our dinner this last Monday.  It turned out to be a winner.  I followed the recipe exactly. However, as many of you find, a new recipe is created because you do not have the right ingredients.  This recipe was changed from an oriental flair to a more Mediterranean cuisine.

Pasta is thought to be of Mediterranean cuisine as well as fresh vegetables and nuts.  This recipe uses whole grain linguine, a variety of vegetables sautéed in olive oil, topped off with black olives and roasted peanuts.  Peanuts are a good source of vitamin B biotin, copper, manganese and vitamin E as well as providing the heart-healthy monounsaturated fat.  As with all healthy diets, give consideration to the portion size and total calories.

Peanut and Vegetable Linquine

Peanut and Vegetable linguine

Peanut and Vegetable Linguine

Julia Ann
A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pasta, Vegetables &amp
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 7 ounces of whole grain linguine

Instructions
 

  • Prepare linguine to the package instructions and drain well.
  • Heat the 2 tablespoons of olive oil in a large skillet.
  • Saute onion, garlic and ginger until softened.
  • Add the chopped vegetables, cook over medium heat 10 minutes.
  • Add the roasted peanuts.
  • In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
  • Whisk together.
  • Add the pasta to the vegetables.
  • Pour the dressing, olives and herbs over pasta and vegetables.
  • Toss together blend flavors; heat through.
  • Serve immediately.

Notes

The Peanut and Vegetable Linguine was adapted from "Peanut Noodles", The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001 p. 140.----- cookbookinabox® in partnership with Netta Belle’s Choice®  bring
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Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad, Netta Belle' Choice

Julia Ann
A cool salad in the summer and a winter treat with hot sandwiches in the winter to enjoy the fresh vegetables.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Pasta
Cuisine Italian
Servings 8

Ingredients
  

  • 8 ounces dry tri-vegetable fusilli pasta

Instructions
 

  • Cook the fusilli according to manufacturer's directions.
  • Rinse in cold water and refrigerate to cool before assembling salad.
  • Blanch asparagus in boiling water for 11/2-2 minutes until tender but firm.
  • Rinse in cold water; refrigerate to cool.
  • Dice and slice the onion, olives and tomato.
  • Put all ingredients into a large bowl.
  • Mix all ingredients of the Basil Red Wine Vinaigrette in a jar, shake to mix.
  • Heat the vinaigrette slightly to dissolve the sugar if needed.
  • Pour the Vinaigrette over the pasta and vegetables.
  • Refrigerate at least 2 hours before serving.
  • Spinkle parmesan cheese over the salad before serving.

Notes

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Waiting for another snow storm to come into the midwest.  Winter is getting long!  Looking forward to have pasta salads with fresh vegetables from the local farmer’s market.  Although it will be awhile, this salad would be great with pulled pork sandwiches.

 

Vegetable Fusilli Salad Plate

Vegetable Fusilli Salad Plate

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Red Bell Peppers Stuffed w/ Beans & Rice

RED BELL PEPPERS STUFFED W/ BEANS AND RICE

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Peppers Stuffed w/ Beans and Rice

Red bell peppers have become a favorite at our house.  I have oven roasted peppers available in the freezer most of the time.  They are available to add to sauces, soups, meatloaf or stews.  Roasted red bell peppers are good with oregano, olive oil, garlic, and balsamic vinegar.  Now that is a completely different recipe.

For a festive and nutritional entree for a family night dinner, serve Red Bell Peppers Stuffed w/ Beans and Rice.  This is one of those dishes that came about when I had lots of peppers and left over rice.  Just the beginning fixings for stuffed peppers with addition of refried beans.

Red Bell Peppers Stuffed w/ Beans & Rice

Julia Ann
Red bell peppers are stuffed with seasoned rice and refried beans, topped with cheese and baked. A good way to use left over rice.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Side Dish or Entree
Cuisine Southwest
Servings 4

Ingredients
  

  • 2 large red bell peppers

Instructions
 

  • Preheat oven to 350 F. Lightly oil baking dish that will peppers upright.
  • Cut bell peppers in half lengthwise, remove seeds, wash inside and out.
  • Parboil peppers in boiling water for 3 minutes, drain and set aside.
  • In saucepan, combine rice in the cup of broth and cup of water.
  • Bring to boil and simmer until tender and water absorbed, 15-20 minutes.
  • Keep rice warm.
  • In a microwave dish, blend the fat-free refried beans, tomato paste, onion and hot sauce to taste. Add more broth to make beans a thinner mixture.
  • Heat 3 minutes to heat through.
  • Mix 1 1/2 cup of rice and 1 1/2 cup of bean mixture.
  • Stuff parboiled bell pepper cups the rice/bean mixture.
  • Set stuffed peppers in the prepared baking dish, top with shredded cheese until heated through and cheese is melted.

Notes

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Ready To Stuff

I use 2 large red bell peppers, cut lengthwise, wash inside and out, remove the seeds and white membrane from inside the peppers.

Stuffed Red Bell Peppers

Stuffed Red Bell Peppers

The first time I made this I had left over white long-grain rice, otherwise, I prepare the rice. Brown rice would be an excellent  rice to choose for the healthy benefits.

Serve with steamed kale or lettuce salad.

A taste of Stuffed Red Bell Pepper.

Health Benefits:

A very brief summary.
Bell peppers are an excellent source of beta-carotene, vitamin C, A and E.  The nutrients  give antioxidant and anti-inflammatory benefits, to help prevent disease and infections.

Beans are known for non-animal protein, vitamin B 6, fiber and complex carbohydrate which is slower to digest and gives energy. Refried beans may contain bacon fat or lard, onion or garlic. There are canned fat-free refried beans available.

Rice is an important source of complex carbohydrates.  White rice grain had the germ and bran polished away which does decrease the nutrient value.  Enriched white rice has folate, vitamin B, added.  Brown and wild rice have more nutrients and fiber, therefore considered healthier.   There are many types of rice different nutritional values.

 

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Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

gives a change to your menu.  Do you serve mostly southwestern, southern, midwestern meals, Italian, Indian, or Mexican cuisines?  Here is a recipe for Oriental Vegetable and Rice Bowl. As cooks, it is so easy to get into the habit of fixing the same thing over and over particularly if your family is busy and on the go.  I have found by serving one type of cuisine, there is a likelihood of having all the ingredients. However, when you like to cook, it is challenging and fun to try something different.

Some tips regarding Oriental cuisine:

1. Fast cooking at a high temperature is a key to Oriental cuisine.
2. The chief protein in the Oriental diet is the soybean: as in soybean oil, soy milk and soy sauce.
.3. The rapid, minimal cooking helps preserve the flavor, color and texture in Oriental cooking.

This Oriental Vegetable and Rice Bowl is a simple lunch or dinner dish.

 Add a fruit gelatin salad, crusty bread and fruit cup for a quick week day dinner.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Recipe for Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Julia Ann
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Entree
Cuisine Asian
Servings 4

Ingredients
  

  • BROWN RICE

Instructions
 

  • BROWN RICE
  • Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  • When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  • BASIC SWEET AND SOUR SAUCE
  • Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  • Stir cornstarch into water until smooth.
  • Add to sugar mixture; heat and stir until thickened. Keep warm
  • VEGETABLES
  • Slice and dice all vegetables.
  • Heat wok or 12 inch non-stick skillet until hot, not smoking.
  • Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  • Add onions, carrots, cook 1 minute.
  • Add peppers and broccoli, cook vegetables 3-5 minutes.
  • Add the meat to vegetables.
  • Add the sweet and sour sauce to skillet cover and bring to a simmer.
  • Serve over brown rice.

Notes

If using left over meat or poultry, just heat thoroughly with vegetables before adding the sweet and sour sauce. Inspired by The creative cooking course, the American Homemaker's Academy 1973.
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 A Versatile Oriental Vegetables and Rice Bowl

You have many options to develop your own special Oriental Vegetable and Rice Bowl by changing the vegetables, the rice and the meats. The basic sweet and sour sauce can have many changes of taste by using pineapple juice, and the pineapple in the vegetables, brown sugar, or different vinegar.

Here are some suggestions to complete the meal.   Enjoy Your Oriental Vegetables and Rice Bowl.

Inspired by The Creative Cooking Course, The Creative Homemaker’s Academy 1973.

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Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Green Beans, Red Potatoes and Pasta

Green Beans, Red Potatoes and Pasta

     Fresh green beans from the garden are crisp, delicious seasoned with oil, lemon, pecorino romano cheese, and herbs. Many cook fresh green beans ‘all day’ with bacon or ham and maybe with potatoes.  The idea was canned and overcooked green beans were  best!  My thoughts of frozen green beans just didn’t have the right taste.

     Seasoned potatoes, steaming pasta and warm fresh bread are considered comfort foods in times of stress.  Foods higher in carbohydrates causes changes in the brain; serotonin, a brain chemical for giving feelings of well-being, is increased. Stress drains the serotonin in the brain giving rise to negative feelings.  Coffee, chocolate, and sweets are first thought for stress, however the sense of well-being is short-lived with a sugar-high, blood sugar level drops leaving frazzled. feelings.*  Green beans are rich in nutrients of folate, manganese and vitamins: C, K, A, B6.  Pasta is a complex carbohydrate as potatoes.  They are digested slowly providing energy over long period of time.³

Green Beans, Red Potatoes and Pasta

Green Beans, Red Potatoes and Pasta

Green Beans, Red Potatoes and Pasta

Julia Ann
A comfort food dish of pasta and fresh green beans and red potatoes and light sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Vegetables and Pasta
Cuisine American
Servings 6

Ingredients
  

  • 6 quarts of water

Instructions
 

  • Bring water to boil in large kettle.
  • Add green beans, bring back to boil 6 minutes.
  • Remove with a slotted spoon, drain and rinse with cold water to stop cooking.
  • Set beans aside.
  • Add potatoes to same water, cook until soft.
  • Remove potatoes with slotted spoon, drain and set aside.
  • Add pasta to vegetable water cook per package instructions.
  • When al dente, save 1 cup pasta water.
  • Drain pasta and rinse briefly with cold water
  • Heat olive oil and butter in 12-inch skillet.
  • Cook onion, garlic and celery until soft and onion translucent.
  • Add green beans, potatoes and pasts to skillet.
  • Sprinkle seasonings, except cheese, and pasta water over and stir to blend,
  • care not to mash potatoes.
  • Simmer to heat through.
  • Pour into serving dish or serve from the skillet.
  • Sprinkle the cheese over the vegetables and pasta.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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Serve a simple salad: spring lettuces, tomato, avocado, green onion and black olives with your favorite salad dressing.

Tomato Avocado Salad

                      Tomato Avocado Salad

Reference:
*Yeager, Selene and the Editors of Prevention®, 2007. The Doctors Book® of Food Remedies.  New York: Rodale, Inc. (Yeager 2007, p. 6

 

 

 

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience.

 ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

 

(July 19, 2013)