(photo via Rogers Food) Congratulations to Nicole Shelley for winning the Latin American Diet Recipe Contest with her amazing recipe for Enchilada Soup! It was tasty, nutritious and a real treat for the judges to sample. To see a list of the Top Ten Favorites, visit the Latino Nutrition Coalition…
Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Sprinkle salt and pepper on the onion as it cooks. Add the brown rice, garlic, turmeric, and cinnamon, and stir until the rice is coated and the spices are fragrant, for about 1…
Suzy Karadsheh, founder of The Mediterranean Dish blog, grew up just a short walk from the Mediterranean Sea in Port Said, Egypt. Suzy comes from a large family that has always embraced good food and hospitality, and at a young age she experienced the vibrant lifestyle and rich flavors of this…
Vegetable stews, curries, stir-frys, and countless other plant-based meals are perfect partners for rice. But if your approach is to simply cook the rice and serve it up plain from the pan, you’re missing countless opportunities to bring more flavor, color, and excitement to your vegetarian…
Preheat oven to 425F. Season zucchini slices with ¼ teaspoon salt & ¼ teaspoon pepper and roast for 25 minutes. While the zucchini is cooking, add walnuts to a high powered blender or food processor, and pulse until it reaches a fine meal. Add the beet greens, garlic,…
Bring 2 cups of water to a boil and add tomato paste and red pepper paste. Simmer for 3 minutes. Place bulgur in a large mixing bowl and pour the hot water over it. Stir to combine and let sit until it’s completely cooled. Stir in finely chopped onion, parsley, lettuce, green onion, cumin,…
In a large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, cheese, capers and garlic; toss gently. In a small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well. Add dressing to large bowl and toss with tuna mixture.
Heat the olive oil in a large soup kettle over medium heat. Add the onion, carrot, celery, garlic, and thyme, and cook, stirring several times, for 10 minutes, until the vegetables soften. Put the tomatoes with their juice in a food processor and chop coarsely. Add the tomatoes to the sautéed…
In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes. Stir in white rice. Cover tightly, and simmer until tender to bite and liquid is absorbed, about…
Heat olive oil in a large pot over medium heat. Cook onions and bell peppers until lightly browned and tender, adding in garlic at the end to prevent burning. Stir in tomatoes and their liquid, the vegetable broth, pepper, and chili powder. Reduce heat to low, uncover, and simmer for 15 minutes.…
Cooking with fire dates back to our Paleolithic ancestors. In fact, cooking over an open game is thought to be a pivotal step in human evolution. The theory being that as our ancestors discovered the connection between fire and cooking and used these techniques to extract more energy from food…
Bring barley and 3 cups water to a boil, then reduce heat to a simmer and cook, covered, for 45-60 minutes, until the liquid is absorbed, and the grains become tender. While the barley is cooking, whisk together the lime juice, olive oil, cumin, salt & pepper, then taste and adjust seasoning.…
