MollyBel Recipes

Mediterranean Grains  This recipe was originally a Grain Stuffing and came from the Food Network Magazine, Nov. 2021 . I made the stuffing Thanksgiving 2023. It was delicious. I wouldn't make it for the holiday though. This recipe just drops the butter and make it for lunch anytime.  1 cup wild rice  4 cups low-sodium chicken broth  salt  1 cup wheat berries, rinsed  1 cup long-grain white rice  2 T. olive oil 1 red onion, chopped  3 stalks celery, chopped  3 carrots, chopped  Freshly ground pepper  2 teaspoons dried thyme 1 lemon finely chopped plus grated rind  1 cup pitted kalamata olives, roughly chopped  1 28-ounce can diced tomatoes  Chopped fresh parsley or basil, for topping  1 Combine the wild rice, broth, 4 cups water and 2  teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the whit...

 1 lb pasta, any shape 2 T. Olive oil 1 med. onion, chopped 1/2 lb boneless pork chop, cut in 1 inch dice 3/4 t. ground cumin 1/2 t. ground coriander 1 t. chili powder 1 clove garlic, minced 1 can diced tomato 3 T. chopped fresh cilantro sald and pepper 1. Begin boiling water. 2. cut pork; measure spices, open can of tomato, chop cilantro 3. As the pasta cooks... 4. heat olive oil in medium skillet then add onion and cook for about 2 minutes 5. Add pork and cook until the meat loses its raw look (1-2 minutes) 6. Add spices and garlic, cook for 30 minutes 7. Add tomato and cook for 1 minute 8. Add cilantro, salt and pepper. Simmer for 2 minutes. Serves 4. From While the Pasta Cooks by Andrew Schloss

 Quick Easy Chili 1 can kidney beans 1 can chilies 1 cup corn 2 T. chili powder a handful of cheese How I adapted it: sauté 1/2 onion, add 2 T Penzey's Arizona Dreaming (which is spicy) and cook chopped chicken.  Use cannellini beans instead. Add chilies and frozen corn.  

  Monday, July 23, 2007 "summer express :: 101 simple vegan meals ready in 10 minutes or less" 101. You read right. When I saw "Summer Express: 101 Simple Meals ready in 10 Minutes or Less" by Mark Bittman in last Wednesday's  New York Times , I just  had  to pen a vegan version. Try these mains when the heat is on and inspiration is off. [Note: 10 mins. doesn't count time to boil water, cook rice, etc.] 1.  Chop a cup of fresh mixed herbs with best quality extra virgin olive oil and 4 cloves of minced garlic in a pan. Serve over spaghetti or thin spaghetti, with a sprinkle of red pepper flakes. 2.  Open a can of white or pink beans. Mix with olive oil, salt, minced garlic and a bunch of fresh chopped organic spinach in a pan. Cook, stirring until the spinach is wilted and the beans are warmed through. Sprinkle with nutritional yeast. Serve with a green side salad. 3.  Make pesto. Put a couple cups of basil leaves, a few garlic cloves, pepper and olive...

 Summer Express: 101 Simple Meals Ready in 10 Minutes or Less By Mark Bittman July 18, 2007 The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it’s too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I’m not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes; rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won’t heat you out of the house. 1 Make six-minute ...

Quinoa Vegetable Soup: - 2 tablespoons olive oil - 1 yellow onion - 2 chopped carrots - 3 celery sticks - 3 garlic cloves - 1 peeled chopped sweet potato - 2 cups of chopped butternut squash - 3 bay leaves - 1.5 L Vegetable Broth  - 1 diced tomato - ¼ cup Quinoa - can of garbanzo beans - 1 tablespoon fresh rosemary - 2 teaspoon fresh thyme - 2 cup chopped kale - Salt + pepper Sautee onion. Add carrots, celery, sweet potatoes, garlic, squash and bay leaves. Once soft 10 minutes or so), add veg. broth, tomato, quinoa, garbanzos, rosemary and thyme. Cook for 15-20 minutes. Add kale, salt & pepper and cook for 5 more minutes.  This recipe was taken from the end of this video . 

  Pesto Cauliflower  Taken from:  https://comfybelly.com/2016/05/garlic-herb-mussels/ This is a paleo rice recipe but I just loved it as a cauliflower dish. Ingredients 1 large cauliflower head, diced into bite-size pieces 1 tablespoon high heat oil 1/4 teaspoon salt 2 tablespoons pesto Method Preheat your oven to 400ºF (200ºC, or gas mark 6). Prepare a baking sheet with parchment paper. Mix the cauliflower, oil, and salt in a bowl until the cauliflower is well coated. Spread the cauliflower across the baking sheet and bake for 25 minutes. (This step can be skipped if it's not for paleo rice) Cool the cauliflower for 5 minutes and then gently pulse a few times in a food processor, or until it has the texture of large pieces of rice. Don’t over pulse it or it will become mushy. Blend in the pesto and serve. Serves 2 as a meal