Dirty Rice with Squash & Chard

Dirty Rice with Squash & Chard

2  teaspoon coconut oil
1 large onion, chopped
3 stalks celery, chopped
1 green pepper, seeded, chopped
3 cloves garlic, chopped
6 ounces chicken Italian sausage, removed from casings
1 1/2 bunch green onions, chopped
1 teaspoon chili powder
1/4 teaspoon cayenne powder
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rubbed sage
1/4 cup vegetable broth
3 cups cooked brown rice
2 cups cooked butternut squash, cubed
1 large bunch cooked Swiss chard

1. Heat oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and saute until onion is soft. Add garlic, green onions and spices and cook for one more minute.
2. add the sausage crumbles and stir to break it up. Cook for two or three minutes or until browned, if it sticks use some vegetable broth in the skillet.
3. Add cooked rice, squash and vegetable broth. Stir and cook until most of the liquid is gone and squash is heated through. Add salt and pepper to taste.
4. Serve rice mixture in a bowl topped with the Swiss chard.

Mexican Casserole

We were going to have burritos and corn salad but Collin was flipping through this cookbook today

and found this

so needless to say the burritos and corn salad went out the window - we are having Mexican Casserole, fried corn and mixed baby greens salad. And the boy gets to cooking-

in the end he has this - Mexican Casserole

and this - Fried Corn

 and our plates look like this. A delightfully, yummy meal.

Mexican Casserole

serves 6

4 teaspoons olive oil, divided

1 cup chopped onion

2 garlic cloves, minced

1 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 (12-ounce) package meatless crumbles (or use 1 pound cooked ground turkey for non-vegetarians or Celiacs)

48 baked tortilla chips divided

avocado cooking spray

1 (15ounce) can pinto beans, rinsed and drained (we used back beans)

1 Tablespoon line juice

2 cups chopped seeded plum tomatoes

1/4 teaspoon salt

1 cup (4ounce) shredded jack cheese (we we used Christian Cheese,vegetable cheddar)

2 tablespoons sour cream

2 tablespoons chopped green onions

1/4 cup sliced ripe olives

1. Preheat oven to 375 degrees.

2. Heat 2 teaspoons oil in a large nonstick skillet oer medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic; cook1 minute. Stir in chili powder and next three ingredients; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11x7-inch baking dish coated with avocado cooking spray; top with crumbles mixture.

3. Heat remaining 2 teaspoons of oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.

4. Combine tomato and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

Handy Mixes

The following are really handy to have in the kitchen. I always keep them at hand for quick uses and it is far more cheaper to make a mix to keep in your cupboard than to purchase them from the supper market shelf.

Taco Seasoning Mix
12 teaspoons chili powder
9 teaspoons cumin
10 teaspoons paprika
6 teaspoons onion powder
5 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Five Spice Powder
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground anise
1 tablespoon ground fennel
1 Tablespoon ground cloves
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Onion Soup Mix
3/4 cup dry minced onions
4 teaspoons onion powder
1/3 cup beef bouillon powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Use 2 Tablespoons to 1 cup boiling water simmer 15 minutes.

Cream Soup Base
2 cups dry milk
1 1/4 cups cornstarch
1/4 cup chicken bouillon powder
2 Tablespoons dried minced onion
1 teaspoon dried  thyme leaves
1 teaspoon dried basil leaves
This is casserole consistency, add more water for a soup base. To use add add 1/3 cup of mix to 1 1/4 cup of boiling water.

Seasoned Rice Mix
1 cup broken spaghetti
2 cups uncooked white rice
1/4 cup dried parsley flakes
6 Tablespoon instant chicken or beef bouillon powder
2 Tablespoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
Combine 1 cup mix, 2 Tablespoons butter and 2 cups water brought to a boil. cover and reduce heat. Simmer for 15-20 minutes, until rice is tender.

Chocolate Syrup
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Mix the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve the sugar. Boil for 3 minutes, add the salt and the vanilla extract. Pour into a pint jar, store covered in the refrigerator. This keeps well for up to 3 months.

Menu Plan Monday

Breakfast~
9 grain toast, boiled egg, orange juice
cranberry granola, almond milk, banana
pumpkin raisin biscuits, happpy honey bee tea (x2)
steel cut oats with walnuts & apples, hot tea
polenta porridge with hot fig compote, apple juice
baked blueberry rice pudding, hot tea

Lunch~
peppered deli slices,baby mixed greens, tomato, red onion sandwich, plum
carrot raisin muffin, green pineapple smoothie
egg salad, spinach, tomato sandwich, carrot sticks
oat bran waffles with maple syrup, banana
whole wheat crust, roasted red pepper, red onion, vegetarian pepperoni pizza
curried samosas, green salad
peanut butter & jelly, apple slices

Dinner~
tacos
meatless brown rice stuffed peppers, roasted cauliflower & carrots
beans, collards, cornbread, fried okra
BBQ burgers, maple smoked baked beans, slaw
bean burritos, corn salad
meatless meatloaf, chard mashed potatoes, steamed asparagus
baked rice with black beans, corn & tomatoes, corn tortillas, mixed greens salad

Have a brilliantly blessed week!

Green Pineapple Smoothie

This delicious little mixture came about with leftovers from the frig and freezer.

Green Pineapple Smoothie

1 1/2  cups frozen pineapple
1 cup peaches (didn't have frozen, so I used canned)
2 cups baby spinach
1 cup water
2 tablespoons agave
9 ice cubes

Place all ingredients except the ice cubes into a blender and blend until well smooth. Add the ice cubes three at time and blend until thick and creamy.  Normally I add a banana to sweeten the mixture, however no banana so I went with the agave.

A Bird Came Down the Walk

A Bird came down the Walk --

He did not know I saw --

He bit an Angleworm in halves

And ate the fellow, raw,

And then he drank a Dew

From a convenient Grass --

And then hopped sidewise to the Wall

To let a Beetle pass --

He glanced with rapid eyes

That hurried all around --

They looked like frightened Beads, I thought --

He stirred his Velvet Head

Like one in danger, Cautious,

I offered him a Crumb

And he unrolled his feathers
And rowed him softer home --

Than Oars divide the Ocean,

Too silver for a seam --

Or Butterflies, off Banks of Noon

Leap, splashless as they swim.

~Emily Dickinson~

Menu Plan Monday

This last week we have been busy planting in the front yard.  We added more flowers, a bird feeder, bird bath and fairy to the flower beds. Planted a bed of wildflower around the base of the tree and planted  container vegetables - tomatoes, green bell peppers, leaf lettuce, eggplant, chives, flat leaf parsley, basil, rosemary, and oregano.  We are planning on baking whole wheat agave bread for the freezer and sprouting fresh sprouts for sandwiches & salads this week. I' hoping to check out three new meatless meatloaf recipes this week to see which one we like the best. Been hankering for meatloaf, mashed potatoes, peas & carrots. Meatloaf sandwich wouldn't be bad either. I'm so glad that hubby and the boys have finally gotten down to one or two days with meat in their dinners a week.


Breakfast~
poached egg on multi grain toast, cranberry fizz
parsnip cakes, vegetarian bacon, orange juice
zuchinni muffins, orange slices, peppermint tea
oatmeal with cranberries & apples, almond milk
multi grain waffles with orange marmalade, banana, honeybush tea
pumpkin pie oats, apple
oatmeal with walnuts & figs, almond milk

Lunch~
macaroni and cheese, apple slices
pan seared oatmeal with fruit compote
veggie fried rice
baked potato with curried lentil stew
tostada
hash browns with egg, cornbread
grilled cream cheese sandwich with fig & honey, carrot sticks

Dinner~
riblet hoggies, steamed brooocli
vegetarian Irish stew, whole wheat biscuits
swiss chard tian, roasted carrots, parsnips & celery, multi grain toast
pumpkin and black bean casserole, tortilla chips & salsa (using butternut squash)
collards stuffed with red beans & rice, spinach salad (using cabbage)
black eyed pea mini burgers, OMG baked onion rings
pan seared talipia, roasted sweet potato wedges, green beans

Be sure to check out all the other Monday Menu Plans at I'm an Organizing Junkie.
Have a brillantly blessed week!