Category Archives: Pasta and Rice

pasta and rice recipes

Stuffed Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce with Cheese on top.

 

Stuffed Salmon Shells

The large pasta shells were stuffed with canned salmon, a blend of vegetables topped with creamy lemon sauce and shredded mild cheddar cheese before putting into the oven. The lemon sauce adds a slight tart flavor to the stuffed salmon shells.

Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce and Cheese

 

Salmon Shells in Lemon Sauce
 
Prep time
Cook time
Total time
 
Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
Author:
Recipe type: Seafood
Cuisine: American
Serves: 5
Ingredients
  • STUFFING
  • 10 pasta shells, large
  • 1 14.75 ounce can pink salmon, drained, skin and fat removed and rinsed with water
  • 1 tablespoon carrot, finely grated
  • 1 tablespoon onion, finely grated
  • 1 egg, beaten
  • 4 saltines, finely crushed
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Netta Belle's Choice Ground Black Pepper
  • ---------------------
  • CREAMY LEMON SAUCE
  • 3 tablespoons butter
  • 4 tablespoons all-purpose unbleached flour
  • 1¼ cup chicken broth, such as Swanson's 99% Fat Free Chicken Broth
  • ½ cup heavy cream or Carnation Evaporated Milk, undiluted
  • 3 tablespoons lemon juice
  • ¼ teaspoon nutmeg, freshly grated
  • 1 cup mild cheddar cheese, shredded
Instructions
  1. Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
  2. Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
  3. Add the drained, rinsed salmon into a large bowl.
  4. Add the stuffing ingredients and blend well.
  5. Fill each shell with the salmon mixture.
  6. Set shells into the greased casserole.
  7. MAKE THE LEMON SAUCE
  8. Melt butter in a saucepan that will hold 2 cups.
  9. Blend in the flour with a whisk until thickened.
  10. Gradually whisk in the chicken broth and cream or evaporated milk.
  11. Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
  12. Remove from heat.
  13. Add the lemon juice and nutmeg, blend.
  14. Pour the sauce over the stuffed salmon shells.
  15. Sprinkle the shredded cheddar cheese on top.
  16. Bake 350 F for 20 minutes, until browned and bubbly.
  17. Let cool for 5 minutes before serving
Notes
The sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966. p.134........Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

The evolution of Stuffed Salmon Shells in Lemon Sauce

I am sure we all have a menu to resort to at the end of  pay period. Mine was making tuna casserole, using noodles, peas and a can of tuna, maybe with a can of mushroom soup. After about 3 months of that recipe, my husband informed me he did not like tuna.  So I switched to salmon patties for awhile. Well,  50 year later, tried salmon patties again.  After a couple of meals, decided best to look for another recipe to use canned salmon.  It was the development of Stuffed Salmon Shells in Lemon Sauce with cheese.

Stuffed Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce

MENU SUGGESTIONS:

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 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.

 

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Rice:  A dish of many flavors.

Rice is a stable grain used all over the world.  This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties.  The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto.  Basmatic rice is an aromatic nutlike fragrance and light texture.  Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice.  More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice. 

Brown Rice

Raw Brown Rice, 1 cup

Raw Brown Rice, 1 cup

Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and  inedible is removed to get brown rice.  White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.

Cooked Brown Rice

Cooked Brown Rice, 2 cups

Health Benefits of Brown Rice

It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
<  Manganese , provides antioxidant protection , helps in energy production, and lowers type 2       Diabetes Risk.
<  Those  eating fiber-rich food of whole grains gained less weight than  when eating refined             grains.
< Cholesterol is lowered by the oil in whole brown rice.
<  Nutrients in whole grain protect again heart disease.

Put Rice in your Menu

After the big discussion on brown rice, I have to admit I frequently use long grain rice.  Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables.  I used white long grain rice.

Cooking the Rice and Milk

Cooking the Rice and Milk

The  Creamy Rice Pudding recipe I used is a favorite of the family.  I have adapted it from Chef Ron Lock‘s recipe.  I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.

Cooking Rice Pudding

Cooking Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding
 
Prep time
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A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.
Author:
Recipe type: Creamy Rice Pudding
Cuisine: American
Serves: 6 servings
Ingredients
  • ¾ cup uncooked long grain white rice
  • 1½ cups water
  • 1 cup vanilla soy milk
  • ½ cup evaporated milk diluted with ½ cup water
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ⅔ cups raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla
  • cinnamon
  • nutmeg
  • toasted sliced almonds
Instructions
  1. Boil 1½ cups water to boiling in a medium sauce pan.
  2. Add the uncooked rice.
  3. Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
  4. In another medium sauce pan, combine the cooked rice, 1½ cups milk, sugar and salt.
  5. Cook over medium heat until thick and creamy, about 15 - 20 minutes.
  6. Add the remaining ½ cup milk, beaten egg and raisins.
  7. Cook 2 minutes more, stirring constantly.
  8. Remove from heat and stir in butter and vanilla.
  9. Top with cinnamon, nutmeg and toasted almonds.
Notes
This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock/.....................................................................................................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Here are ideas for other rice recipes to try.

Oriental Vegetable and Rice Bowl   

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

 

 

 

 

 

 

Red Bell Peppers Stuffed with with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Chicken & Mushrooms in Herb Sauce served over Rice

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Salmon Shells in Lemon Cream Sauce

Salmon Shells in Lemon Cream Sauce Dinner

Salmon Shells in Lemon Cream Sauce Dinner

This recipe is very similar to a previous recipe posted as Salmon Shells in Lemon Sauce.  The difference is in the stuffing of the pasta shells.  Instead of using the canned salmon, I microwave-steamed the salmon filet, 12 ounces with the skin on.  I removed the skin and fat from the cooked salmon and use a loosely packed 1 cup measure.

Salmon filled pasta shells on a bed of bok choy

Salmon filled pasta shells on a bed of bok choy

Salmon Shells in Lemon Cream Sauce
 
Prep time
Cook time
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Flaky steamed salmon fill large pasta shells, bakes on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal, add the salad.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • 10 large pasta shells
  • 12 ounces of steamed salmon (or 2- 4 inch x 2 inch frozen salmon steaks) 1 cup of cooked flaked salmon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated garlic clove
  • ½ teaspoon sea salt
  • ¼ cup of steamed finely diced celery
  • ¼ cup finely crushed saltines
  • 1 beaten egg
  • --------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4tablespoon butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat free chicken broth
  • ½ cup cream or ½ cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon hot pepper sauce
  • 1 cup shredded mild cheddar cheese
Instructions
  1. Preheat oven 350 F.
  2. Grease 9 x 9 oven proof casserole dish
  3. Cook 10 large pasta shells according to instructions on package.
  4. Rinse in cold water and set aside.
  5. Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  6. Drain and remove the skin and fat from the salmon, discard.
  7. Measure the flaked salmon, use a loosely packed 1 cup.
  8. Put the salmon in large bowl.
  9. Add the ginger, garlic, salt, celery, saltines and beaten egg.
  10. Blend without shredding the salmon.
  11. Stuff into the large pasta shells, set aside.
  12. Put 1 cup of diced bok choy on the bottom of the greased casserole.
  13. Place the filled pasta shells on top.
  14. Set aside while making the lemon sauce.
  15. --------------------------------------------------------------------------------------
  16. CREAMY LEMON SAUCE
  17. Melt butter in one-quart sauce pan.
  18. Blend in the flour with a whisk until a smooth paste.
  19. Gradually add the chicken broth, whisk until smooth.
  20. Stir in the cream or undiluted evaporated milk.
  21. Stir constantly until the sauce is smooth and thicken.
  22. Remove from heat.
  23. Blend in the lemon juice and nutmeg.
  24. Pour sauce over the stuffed salmon shells.
  25. Sprinkle shredded cheese on top.
  26. Bake 350 F for 30 minutes, or until browned and bubbly.
  27. Let rest 5 minutes before serving.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Salmon Shells in Lemon Cream Sauce

One-dish meal: Salmon Shells in Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce dinner

 

Orange Coconut Walnut Bowl

Orange Coconut Walnut Bowl

 

 

 

 

 

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring yougreat recipes, outstanding  herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.comAll rights reserved.

Slow Cooker Chicken Noodle Soup

Delectable Chicken Noodle Soup

Delectable Chicken Noodle Soup

Chicken, broth, noodles and vegetables creates a delectable Chicken Noodle Soup

This summer I prepared for the  family reunion a crock pot of simmered chicken breast with minimum seasoning.  This was to meet dietary needs of those who could not tolerate garlic, barbecue sauce, diabetic, or need for fat free foods.  I bought six large skinless, boneless chicken breasts, trimmed off any fat, and cooked them in the crock pot with one 14.5 ounce  can Swanson 99% Fat Free Chicken Broth and water to partially cover the chicken.   I cooked it in the crock pot to take and serve at the reunion.   What was left over, I drained and froze to use later in casseroles and  Chicken Noodle Soup.

Home-made Precooked Chicken Breasts and Broth.

Those precooked chicken breasts did not last long.  It was just too easy to go to the freezer and thaw one or two breasts for a quick evening meal.  The next time I prepared the chicken breasts, I seasoned them with Netta Belle’s Choice® Flavour-Enhancer Spice Blend.  Into the slow cooker I  added 1/2 cup sliced onions, 1/4 cup finely diced celery, arranged the seasoned chicken breasts on top of the vegetables and added the one 14.5 ounces can of chicken broth and water to almost cover.

Chicken Breasts seasoned with Netta Belle's Choice Flavour-Enhancer Spice Blend

Chicken Breasts seasoned with Netta Belle’s Choice Flavour-Enhancer Spice Blend

The chicken was cooked on high for about 3 hours until  meat tested 165 F.  The tender flavorful chicken breasts were frozen and the broth was put into three pint jars to store in the refrigerator.  This makes such a rich and low fat broth to use in  sauces, for risottos,  rice, vegetables or soups

Cooked chicken breasts to freeze; canned broth

Cooked chicken breasts ready to freeze; canned broth.

Chicken vegetable soup is good, but isn’t chicken noodle soup suppose to be the answer to what ails you?  So this is was the inspiration for Slow-Cook  Chicken Noodle Soup recipe.

Although I do a lot of cooking, there have been some recipes I just don’t attempt.  Noodles has been one of them.  I guess the first endeavor they turned out tough and like shoe leather or leather shoe strings.  So some years later, I thought I would try them again.  This time it was success.  Using my mother’s recipe from her cookbook recipe box, I made noodles.

Home made egg noodles.

Home made egg noodles.

Egg Noodles

1 egg
1 tablespoon vegetable oil or olive oil
1 tablespoon milk or teaspoon more if needed.
1 teaspoon salt
1 cup sifted flour

Beat the egg in a medium size bowl. Mix in the oil and milk.  Add the dry ingredients and blend with a fork. Work the dough into a ball. Lightly flour bread board and roll out thin. Cut into 2 inch strips, layer and cut into narrow strips. Allow to dry.

Note: My preference is a wider noodle, 1/2 inch. Drying time is about 1-2 hours before using them. What is not used, I bag and freeze. This makes a small batch of noodles.

Slow Cooker Chicken Noodle Soup
 
Prep time
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Enjoy a rich soup of chicken, vegetables and noodles to soothe you through the cold chill of winter.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 large potato, cut into ½ inch pieces
  • 1 large carrot, cut into ½ inch pieces
  • ½ cup of onion, chopped
  • ½ cup frozen peas
  • 3 cups diced precooked chicken breasts (2 breasts)
  • 2 cups of broth from the precooked chicken breasts, including the onion and celery in the broth.
  • 1 14.5 ounce can of low fat chicken broth
  • 1-2 cups dried noodles
Instructions
  1. Place the vegetables on the bottom of the crock pot.
  2. Add the diced chicken
  3. Add the broth.
  4. Cook about 1 hour on low or until boiling.
  5. Add the noodles, stir.
  6. Continue cooking on low for about 3 hours or until the noodles are done.
  7. Serve immediately.
Notes
Recipe for precooked chicken breasts and egg noodles are in the Blog content. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Add to your meal:

Netta Belle's Choice cookbookinabox©2007-2015 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.

Macaroni, Chicken and Cheese Casserole

Netta Belle’s Choice for a budget meal.

Macaroni, chicken and cheese casserole

Macaroni, Chicken and Cheese Casserole, the ultimate comfort food.

Have you ever had a week longer than your food in the house or the money in your wallet and pay day isn’t here yet?  I thought I was through with those times forever.  However!  I am now retired.  The pay isn’t as good as it was when I worked 40+ hrs a week for someone else.

Well, this has been the dilemma in our house of two this week.  It is amazing what new things can be cooked up with the same foods.  I use leftovers and create new dishes which means I usually end up with more leftovers.  You may not relate, but I am sure many of your parents or grandparents can relate to using everything you have before getting new.  Well, food does not really fall in that category – just left overs.

I like to cook up several boneless, skinless chicken breasts with seasoned low-fat chicken broth or water in the slow cooker.  They can be bagged in freezer bags and pulled out only what is needed for a meal for two.  Of course, I save the broth for soups in glass cans stored in the refrigerator.

This time I had some ricotta cheese, some Colby Jack cheese and a green bell pepper. Oh yes, the cornbread from the day before. Luck would have it, I did not have an onion, hey, that is why the onion powder is on the shelf.

Talk about need for comfort food!   Well, here comes the macaroni, chicken and cheese.  It was tasty, filling with a gelatin fruit salad and green beans and budget casserole.  Not feeling too deprived, we had chocolate chip cookies and sherbet.

For those budget strapped beginners in the world, couples, families,  the retiree or just tightening the budget belt out of need, look at your leftovers and get creative.  Here is one of my solutions.

Macaroni, Chicken and Cheese Casserole
 
Prep time
Cook time
Total time
 
An easy on your pocketbook comfort dish for the family. It is one of those recipes, having leftovers is a good dilemma.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 6
Ingredients
  • 4 cups boiling water
  • 1 cup whole wheat elbow macaroni, uncooked
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups low-fat milk
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon Dijon mustard
  • ½ cup chicken breast, cooked and diced in ½ inch pieces.
  • ½ cup green bell peppers, diced in ½ inch pieces.
  • 1 cup ricotta cheese
  • 2 cups shredded Colby Jack cheese (or your choice)
  • ½ cup crumbed cornbread
  • ¼ cup shredded Colby Jack cheese
  • Dill weed to sprinkle on top
  • Paprika to sprinkle on top
Instructions
  1. Preheat oven 350 F.
  2. Grease a 9 x 9 casserole dish.
  3. Cook the macaroni in the water according to package directions.
  4. Drain the macaroni, do not rinse. Set aside.
  5. Warm the milk in microwave for 2 minutes, let set until ready to use.
  6. Use a large sauce pan to melt the butter to bubbling.
  7. Sprinkle in flour; use a whisk to blend the roux (thickening paste.)
  8. Cook over low heat.
  9. Add seasonings, chicken breast and green pepper.
  10. Stir with a wooden spoon to blend together.
  11. Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
  12. Stir until the cheese has melted and sauce blended.
  13. Pour the cooked and drained macaroni into the cheese sauce, stir gently.
  14. Pour into greased casserole dish.
  15. Spread the crumbled cornbread evenly over the top.
  16. Sprinkle the shredded cheese over the cornbread.
  17. Sprinkle the dill week and paprika to your taste on top.
  18. Bake 30-35 minutes or until the sauce is bubbling and cheese is melted.
  19. Let set about 5 minutes before serving
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

 

Macaroni, Chicken and Cheese Casserole

Macaroni, Chicken and Cheese Casserole – a budget comfort food dish.

Related Recipes:

This was inspired by a recipe from Food.com Recipe #454932.

Netta Belle's Choice Sea Salt  Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

Simply Salads by cookbookinabox

cookbookinabox trip to the Farmer's Market

cookbookinabox trip to the Farmer’s Market

Simply Salads of fresh vegetables and fruit combined can be the center of lunch or part of an elaborate dinner.  Fresh vegetables and fruit can show up in the whole meal or menu.  Check out the menu below.

A trip to the local farmer’s market makes a bountiful supply of fresh vegetables and fruit for gourmet and ordinary cooking.  Road side stands, city markets, farmer’s markets, co-operative groceries and big name grocery stores are teeming with produce. Check out your community to find the foods for healthy eating.

Which recipe would you like to make?  Look for the heading “Recent Recipes” in the right column for these dishes listed below. Or use the category search.

       Select a recipe from each of the following list of foods to plan a menu for dinner.

Appetizer:  Celery and carrot sticks, pineapple chunks and strawberries

    Bread:  Sweet Potato & Cranberry Nut Bread or Sweet Wheat Bread

       Soup:  Summer Vegetable Soup or Corn and Mushroom Chowder

           Salad:  Cabbage Apple Slaw  or Vegetable Fusilli Salad

               Entree:  Asparagus Tart or Collard Greens, Corn and Tortilla Strata

                   Vegetable:  Braised Carrots & Fennel,   Savory Baked Corn

                        Dessert:  Chocolate Cake or Apple Cobbler

                            Snack:  Molasses Cookies or Grand Canyon Hermit Cookies

How about quick and easy salads?

                                 Simply Salads by cookbookinabox®

Tomato avacado simple salad_0953Tomato, avocado and large pitted black olives are sprinkled with lime juice. To add more color serve it on a bed of romaine lettuce or spinach.  Need more veggies, try chopping scallions on top. Serve with your favorite salad dressing. Asparagus Tart and this simple salad would make a good luncheon or brunch meal.

Pear orange simple salad _3797Red Bartlett pear and a naval orange are diced with chopped red onion, feta cheese and chopped walnuts on top.  Anjou or Bosc pears, pecans or even add dried cranberries or cherries for another quick simple salad.  Use a sweet vinaigrette dressing. The Microwaved Steamed Salmon with Bok Choy is an easy entree to serve with Simply Salads by cookbookinabox.

Orange almond simple salad_3727Salad or dessert, a little of each,  a layered fruit salad of green grapes halves, pineapple chunks, diced navel oranges and sprinkling of toast almonds and coconut flakes on top.  The juice provide its own dressing.  This simple salad would be a sweet ending to the Corn and Mushroom Chowder.

As cooks, we sometimes get so caught up trying to give the best tasting gourmet dinner and an stunning  eye-appealing  presentation we get overwhelmed and frazzled.  Try some of the suggested Simply Salads by cookbookinabox® with any of the Recent Recipes listed on the side.

Recent Recipes are free online.  You may reach it by www.cookbookinabox.com/blog or cookbookinabox.com.  Also follow us and Like us on Facebook.   Give us a a like on G+.

You can subscribe to receive new recipe posts as they are published, remove Juliaann @cookbookinabox.com and insert your e-mail address in the box on the right.  E-mails are not used by any other blogger and are for receiving these recipe notices only.

Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015Netta 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.

Cabbage Apple Slaw Netta Belle’s Choice

One of the advantages of social media food communities, it gets me out of my box.  I look at all the food pictures and the recipes which give me ideas.  Some I don’t adventure into as they are beautiful, but  I am not ready to attempt.  Those are usually beautiful to look upon are desserts and too fattening, but would be oooh so good. Hurrah for the chefs and creators!

Cabbage Apple Slaw

I saute shredded cabbage and apples with caraway seed. Why not try apple salad ingredients with shredded cabbage.  I like to use Gala apples or Golden Delicious apples, use the apple of your choice. Cabbage Apple Slaw is a salad give many benefits to health.

Health Benefits

*Cabbage is high in beta-carotene, vitamin C, antioxidants for protection against disease.
Apples provide fiber to maintain digestive health.
Walnuts are high in vitamin E, copper and magnesium are heart-healthy nutrients.
Celery is recommended to lower cholesterol levels and high blood pressure.
Sunflower seeds contain plant sterols which can lower LDL cholesterol.
Raisins provide potassium, fiber and iron, also to promote better heart health.
Ginger aids in digestion, relieve motion sickness, and arthritis relief.

Cabbage Apple Slaw

Cabbage Apple Slaw-Netta Belle’s Choice

Cabbage Apple Slaw Netta Belle's Choice
 
Prep time
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Total time
 
A heart-healthy crispy salad of cabbage, apples, celery and walnuts. A salad for all seasons.
Author:
Recipe type: Salads
Cuisine: American
Serves: 8
Ingredients
  • 3 cups shredded white cabbage
  • 2 chopped apples in ½-inch pieces
  • 1 teaspoon lemon juice
  • ½ to ¼ cup chopped celery
  • ½ cup chopped walnuts
  • ¼ cup salted sunflower seeds
  • ¼ cup white raisins
  • 1 tablespoon fresh ginger, finely minced
  • DRESSING
  • 1 tablespoon honey
  • 3 tablespoons lemon juice
  • ½ cup lite mayonnaise
  • ⅛ teaspoon celery seed
Instructions
  1. Put the shredded cabbage in a large bowl.
  2. Dice the apples, stir in the lemon juice to prevent browning of the apples.
  3. Add apples to the bowl of cabbage.
  4. Add the celery, walnuts, sunflower seeds, raisins and ginger.
  5. DRESSING
  6. Heat the honey 10 seconds in microwave to liquefy honey to enhance blending.
  7. Stir in the lemon juice, mayonnaise and celery seed.
  8. Blend ingredients to smooth sauce,
  9. Pour over the cabbage apple slaw and stir to mix.
  10. Refrigerate at least 1 hour before serving.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

*Yeager, Selene and the Editors of Prevention, The Doctors Book® of Food Remedies. 2007.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

 

Netta Belle’s Choice Upside-Down Cake

Ready to enjoy Peach Upside Down Cake with a scoop of ice cream.

Ready to enjoy Peach Upside-Down Cake with a scoop of ice cream.

Don’t you like it when you find a quick recipe and make little changes you have another delicious dessert?  This is how I think of the Netta Belle’s Choice® Upside-Down Cake. It is the same basic cake layer dressed up to which ever fruit is in season.  I started out with just making pineapple upside down cakes, then did not have pineapple.  Blueberries were in season and later peaches.  So 2 new cakes were added to my Netta Belle’s Choice® cookbookinabox® Recipe Box.

 Peach Upside Down Cake

Putting peaches into the plate

Putting peaches into the plate

Pouring cake batter over  peaches.

Pouring cake batter over peaches.

Peach Upside Down Cake

Peach Upside-Down Cake

Ready to enjoy Peach Upside Down Cake with a scoop of ice cream.

Ready to enjoy Peach Upside-Down Cake with a scoop of ice cream.

Netta Belle's Choice Upside-Down Cake
 
Prep time
Cook time
Total time
 
A quick and easy dessert of a moist butter cake dressed up with seasonal sweeten fruit on top.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • ¼ cup unsalted butter, melted
  • ⅔ cup light brown sugar, firmly packed
  • 2-3 cups peaches, peeled and sliced ¼ to ½ inches
  • 1 tablespoon lemon juice
  • 1½ cups unbleached all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon Netta Belle's Choice Sea Salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • ⅔ cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • ¾ cup milk
  • 3 tablespoons sliced almonds, toasted
Instructions
  1. Preheat oven 350 F. Preheat a sheet of foil on the lower shelf to catch drippings.
  2. Grease a 10-inch deep dish pie plate.
  3. TOPPING:
  4. Peel and slice the peaches into the lemon juice.
  5. Mix the melted butter and brown sugar in a small bowl.
  6. Spread this on the bottom of greased pie plate.
  7. Arrange the toasted almonds on top of the butter and sugar
  8. Drain the peaches, dry off any excess juices.
  9. Arrange the peach slices over almonds and butter/ brown sugar mixture.
  10. CAKE BATTER:
  11. Whisk together all the dry ingredients: flour, baking powder, salt and spices.
  12. In a larger bowl, beat together the butter and sugar until light and fluffy.
  13. Add the eggs, one at a time, beating after each addition.
  14. Beat in the almond extract.
  15. Alternate adding the flour and milk, beating after each addition until well blended.
  16. Spread the cake batter evenly over the peaches.
  17. Bake in the middle of the oven for 45-55 minutes, or until tester comes out clean.
  18. Cool the cake on a rake for 15 minutes.
  19. Run a knife around the edge to loosen cake, invert cake onto a platter.
  20. Serve warm or at room temperature.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007- 2015 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.

 

Bluleberry Upside Down Cake _750 To get your creative juices flowing, here are a some pictures of other fruit ideas. Humm… I think I will make the cake, put it on a platter and slather it with whip cream and cover it with fresh strawberries and drizzle chocolate on top.  Go to go! Cake, strawberries and whip cream are awaiting.  ENJOY  your choice Upside-Down Cake.

Netta Belle's Choice Sea Salt Purified, Granular White Drystalline Pacific Ocean Salt

Netta Belle’s Choice Sea Salt Purified, Granular White Drystalline Pacific Ocean Salt

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

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
 
Prep time
Cook time
Total time
 
A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine.
Author:
Recipe type: Vegetables & Pasta
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 7 ounces of whole grain linguine
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • ½ cup onion, chopped
  • 1 red bell pepper, seeded and cut into ½ inch pieces
  • 1 Roma tomato, seeded and cut into ½ inch pieces.
  • 1 small to medium zucchini cut into ½ inch pieces.
  • ½ cup roasted peanuts
  • DRESSING
  • ¼ cup olive oil
  • 1-2 tablespoons lemon juice
  • ½-1 teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1-2 tablespoons balsamic vinegar
  • Netta Bellle's Sea Salt and Netta Belle's ChoiceGround Black Pepper to taste
  • 3 tablespoons fresh snipped parsley, basil and cilantro
  • 8 black olives, sliced
Instructions
  1. Prepare linguine to the package instructions and drain well.
  2. Heat the 2 tablespoons of olive oil in a large skillet.
  3. Saute onion, garlic and ginger until softened.
  4. Add the chopped vegetables, cook over medium heat 10 minutes.
  5. Add the roasted peanuts.
  6. In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
  7. Whisk together.
  8. Add the pasta to the vegetables.
  9. Pour the dressing, olives and herbs over pasta and vegetables.
  10. Toss together blend flavors; heat through.
  11. 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® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

 

Netta Belle's Choice cookbookinabox©2007-2015 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.

 

 

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad, Netta Belle' Choice
 
Prep time
Cook time
Total time
 
A cool salad in the summer and a winter treat with hot sandwiches in the winter to enjoy the fresh vegetables.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 8
Ingredients
  • 8 ounces dry tri-vegetable fusilli pasta
  • ¾ cup asparagus, cut in 1-inch lengths
  • ⅓ cup red onion, diced
  • ½ cup black olives, sliced
  • ⅔ cup tomato, diced and seeds removed
  • 2 tablespoons of parmesan cheese
  • ⅓-1/2 cup Basil Red Wine Vinaigrette
  • BASIL RED WINE VINAIGRETTE
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar or more to taste.
  • 1 tablespoon fresh basil or 1 teaspoon dried basil
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
Instructions
  1. Cook the fusilli according to manufacturer's directions.
  2. Rinse in cold water and refrigerate to cool before assembling salad.
  3. Blanch asparagus in boiling water for 11/2-2 minutes until tender but firm.
  4. Rinse in cold water; refrigerate to cool.
  5. Dice and slice the onion, olives and tomato.
  6. Put all ingredients into a large bowl.
  7. Mix all ingredients of the Basil Red Wine Vinaigrette in a jar, shake to mix.
  8. Heat the vinaigrette slightly to dissolve the sugar if needed.
  9. Pour the Vinaigrette over the pasta and vegetables.
  10. Refrigerate at least 2 hours before serving.
  11. Spinkle parmesan cheese over the salad before serving.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
2007-2015 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." All rights reserved.

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

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015 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.

 

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
 
Prep time
Cook time
Total time
 
Red bell peppers are stuffed with seasoned rice and refried beans, topped with cheese and baked. A good way to use left over rice.
Author:
Recipe type: Side Dish or Entree
Cuisine: Southwest
Serves: 4
Ingredients
  • 2 large red bell peppers
  • 1 cup long-grain rice
  • 1 cups low-fat chicken broth
  • 1 cup water
  • 1 16 ounce can fat-free refried beans
  • 2 tablespoons tomato paste
  • 1 tablespoon grated onion
  • 1 teaspoon hot sauce or to taste
  • 2-3 tablespoons of chicken broth
  • ½ cup of shredded Colby cheese
Instructions
  1. Preheat oven to 350 F. Lightly oil baking dish that will peppers upright.
  2. Cut bell peppers in half lengthwise, remove seeds, wash inside and out.
  3. Parboil peppers in boiling water for 3 minutes, drain and set aside.
  4. In saucepan, combine rice in the cup of broth and cup of water.
  5. Bring to boil and simmer until tender and water absorbed, 15-20 minutes.
  6. Keep rice warm.
  7. 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.
  8. Heat 3 minutes to heat through.
  9. Mix 1½ cup of rice and 1½ cup of bean mixture.
  10. Stuff parboiled bell pepper cups the rice/bean mixture.
  11. Set stuffed peppers in the prepared baking dish, top with shredded cheese until heated through and cheese is melted.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

 

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.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

 

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
 
Prep time
Cook time
Total time
 
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • BROWN RICE
  • 2 cups of low-fat chicken broth
  • 1 cup brown rice
  • BASIC SWEET AND SOUR SAUCE
  • ¾ cup of white sugar
  • 1 tablespoon dry white wine
  • 3 tablespoons wine vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons catsup
  • 2 tablespoons cornstarch
  • ½ cup water
  • 1 teaspoon fresh ginger, minced
  • VEGETABLES
  • 1-2 tablespoons sesame oil
  • ½ -1 cup thinly sliced pork loin
  • ¼ cup celery, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup onion, cut in 1-inch pieces
  • ½ cup green and dried pepper, cut in 1-inch pieces
  • ½ cup broccoli pieces, cut to 1-inch pieces.
Instructions
  1. BROWN RICE
  2. Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  3. When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  4. BASIC SWEET AND SOUR SAUCE
  5. Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  6. Stir cornstarch into water until smooth.
  7. Add to sugar mixture; heat and stir until thickened. Keep warm
  8. VEGETABLES
  9. Slice and dice all vegetables.
  10. Heat wok or 12 inch non-stick skillet until hot, not smoking.
  11. Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  12. Add onions, carrots, cook 1 minute.
  13. Add peppers and broccoli, cook vegetables 3-5 minutes.
  14. Add the meat to vegetables.
  15. Add the sweet and sour sauce to skillet cover and bring to a simmer.
  16. 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.
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
2007-2015 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.

 

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.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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
 
Prep time
Cook time
Total time
 
A comfort food dish of pasta and fresh green beans and red potatoes and light sauce.
Author:
Recipe type: Vegetables and Pasta
Cuisine: American
Serves: 6
Ingredients
  • 6 quarts of water
  • 4 cups fresh green beans (about ½ pound)
  • 2-3 cups red potatoes, sliced ¼ inch
  • 8 ounces farfalle pasta
  • ¼ cup diced onion
  • 1 garlic clove, diced
  • 1 tablespoons celery, diced
  • ½ teaspoon Netta Belle's Choice Red Pepper Flakes
  • ½ teaspoon Netta Belle's Choice Pure Granulated Black Pepper
  • Netta Belle's Choice Purified Pacific Ocean Sea Salt to taste
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh oregano, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons salt-free butter
  • ½ cup pasta water
  • ¼ cup grated pecorino romano or parmesan cheese
Instructions
  1. Bring water to boil in large kettle.
  2. Add green beans, bring back to boil 6 minutes.
  3. Remove with a slotted spoon, drain and rinse with cold water to stop cooking.
  4. Set beans aside.
  5. Add potatoes to same water, cook until soft.
  6. Remove potatoes with slotted spoon, drain and set aside.
  7. Add pasta to vegetable water cook per package instructions.
  8. When al dente, save 1 cup pasta water.
  9. Drain pasta and rinse briefly with cold water
  10. Heat olive oil and butter in 12-inch skillet.
  11. Cook onion, garlic and celery until soft and onion translucent.
  12. Add green beans, potatoes and pasts to skillet.
  13. Sprinkle seasonings, except cheese, and pasta water over and stir to blend,
  14. care not to mash potatoes.
  15. Simmer to heat through.
  16. Pour into serving dish or serve from the skillet.
  17. Sprinkle the cheese over the vegetables and pasta.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

 

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. 600)

 

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2014 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)