Tuesday, March 22, 2011

Paella with (Soy) Chorizo and Edamame

I know I've been a little behind on the blog. I've actually been cooking a lot, but haven't found a lot of time to sit down and write anything other than my dissertation. This meal, however, inspired me to make time. We ate this for dinner last night and it was delicious. I definitely plan on making it again soon!

P.S. If you've never eaten edamame, you should give it a shot!

Paella with (Soy) Chorizo and Edamame

6 oz. chorizo (or soy chorizo)
2 tbsp. extra-virgin olive oil
2 1/4 cups chopped yellow onion (about 1 large)
1/4 tsp. saffron threads, crushed (I left these out--saffron threads are too fancy for grad students).
4 garlic cloves minced
1 cup Valencia or Arborio rice
1 red bell pepper, chopped into 1/2-inch pieces
1/2 cup of dry white wine (always add an extra splash for good luck!)
2 cups organic vegetable broth
1/4 tsp. salt
1 1/2 cups frozen, shelled edamame (green soybeans), thawed
1/4 cup chopped green onions
1/4 cup coarsely chopped fresh flat-leaf parsley (optional)

1. Heat a large nonstick skillet over medium heat. Add chorizo to pan and cook until browned, crumbling and stirring occasionally. Drain (if necessary) and place in small bowl to the side.

2. Add olive oil to pan, swirling to coat. Add yellow onion and cook for ten minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly.

3. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.

4. Add vegetable broth and salt; brign to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.

5. Return chorizo to pan, and stir in edamame (which should already be thawed). Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with parsley and onions and stir immediately.

Wednesday, March 2, 2011

Undone Stuffed Pepper Casserole

So, I've been a little behind on the blog. I was out of commission this past week because I had to have a little outpatient surgery. Apparently, I have a deviated septum and suddenly started having major nosebleeds. Gross, huh? First of all, I'd like to advise everyone to avoid nose surgery. It was VERY uncomfortable.

But, while I was recuperating, Myles cooked a delicious meal that has become one of our recent favorites. We were first introduced to this recipe by Myles' mom who made it for us while she was visiting in January (thanks Bev)!

Basically, it's stuffed peppers without the hassle. Let us know what you think!

Undone Stuffed Pepper Casserole

1 lb. lean ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain rice
1 jar (24 oz.) spaghetti sauce
1 1/2 cups shredded cheese of your choice

1. Heat oven to 350 degrees.
2. Brown meat with peppers and garlic in large skillet; drain.
3. Stir in rice, spaghetti sauce, and 3/4 cup cheese.
4. Spoon into 2 qt. casserole dish; top with remaining cheese.
5. Bake 25 minutes or until heated through.