Brown Rice Paella

A gluten-free, dairy-free, and soy-free entree to impress.

I was rushing to make this before our guests arrived and forgot to take a photo.  And it was gorgeous.  So let me describe it instead:  A beautiful bed of brown rice, with a perfect crust on the bottom, with roasted orange carrots, green farmshare zucchini, and earthy shiitake mushrooms, dotted throughout with red-ripe farmshare grape tomatoes, topped with golden-brown chicken and spicy chorizo, flecked throughout with smoky Spanish pimenton.  All this served to oohs and aahs after 20 minutes of work.  

I recently completed Mark Bittman’s Food Matters: A Guide to Conscious Eating with More than 75 Recipes.  In it, Bittman explains his turn to a “sensible way of eating,” involving more plants and less meat, in his signature off-the-cuff, humorous, accessible style.  Part part screed against the meat industry, part clarion call to eco-consciousness, part diet book, and part weight-loss memoir, Food Matters does all of these things well, although others have already done this.  The 75 new recipes in Food Matters, all of which showcase little meat and lots of veggies, are all Bittman’s usual top notch.  This recipe is inspired by the paella recipe in that book.

As always on the SGG, this recipe is flexible.  Use whatever fresh veggies you have on hand, setting them gently to roast on the top.  The more colors, the better.  Replace the tomatoes and some of their stock with canned diced tomatoes and their juices.  Use more meat, or less, or substitute shrimp and seafood.  To make it vegetarian, omit the chicken and chorizo, up the pimenton, and add veggies to your heart’s content.   Try saffron instead of pimenton, or use a combination.  Try mushroom stock.  Vary the spices to make it less Spanish and more unique.  Use traditional arborio rice instead of brown rice and cut the oven time by half.  The possibilities are endless, and up to you.

Before braising chicken thighs, I like to loosen the skin when I trim the thighs so that I can season the meat directly.  I leave the skin on to keep the meat moist during cooking, and then leave it up to my guests whether they want to remove it or not.

Prep Time: 20 Minutes
Cook Time: 30-40 minutes
Total Time: 50-60 minutes.
Serves: 6-8

Ingredients:
~4 cups stock or water, more or less as needed
2 T Extra-Virgin Olive Oil (EVOO; if you use a good nonstick pan, you may need even less; if your chicken is not fatty, you may need more)
8 chicken thighs, trimmed of all visible fat

1 pint grape or cherry tomatoes
2 zucchini, sliced on the bias into “rounds” 1/4″ to 1/2″ thick
handful of baby carrots
handful of shiitake or other mushroom caps, sliced into thirds, or not slided

2 leeks, white parts only, sliced into rounds, cleaned by soaking and swooshing for at least 2 minutes in a bowl of water; or 1 (Spanish) onion, chopped or diced
1 T tomato paste
1-2 t pimenton (Spanish smoked paprika), plus more for the chicken
Pinch saffron (optional)

12 oz chorizo or other spicy sausage, sliced into rounds of your desired thickness
3 c short-grain brown rice
coarse sea salt and fresh-ground black pepper, to taste
coarsely chopped fresh parsley, for garnish

 1. Heat oven to 450 degrees F.  Warm the stock/water and optional saffron in the microwave or a small saucepan.
2. Place tomatoes in a bowl and the zucchini, mushrooms, and carrots in another.  Sprinkle all veggies with salt and pepper, and toss with 1T EVOO.   Set aside.
3. Season chicken thighs with salt, pepper, and ~1T pimenton (eyeball it and sprinkle it from the container).
4. In a 12″ ovenproof skillet, warm 1T (or less) EVOO over medium-high heat.  Add the chicken thighs, skin-side down, and brown until just golden ~4 minutes per side.  Remove chicken to a plate and set aside.
5. Examine your pan.  You want a nice layer of fat, at least 3 Tablespoons, at the bottom of your pan to ensure a nice crust on the rice.  Pour off fat if desired, or add EVOO as necessary and reheat if needed before proceeding.  Be careful to avoid spatters.
6. Add the (well-drained) leeks or onions, sprinkle with salt and pepper, and cook 3-5 minutes or until softened.  Stir in tomato paste, pimenton, and chorizo.
7. Add the rice and stir for about 1 minute until well-coated and shiny.
8. Slowly pour in the warmed stock and stir until just combined.
9. Turn off the heat.  Stir in the tomatoes.  Arrange the chicken on top.  Top artfully with the colorful veggies.
10. Bake paella for 30 minutes.  After 30 minutes, check the rice.  If it is nearly dry and just tender, it’s perfect.  If it’s too dry, add more stock or water. If it’s too wet, return the pan to the oven for 5 minutes and check again.  Repeat as necessary.
12. When the rice is ready, turn the oven off, and let the paella sit for 5-15 minutes.
13. (Optional) Put the pan over high heat for a few minutes, or cover and put on low heat for up to 30 (while you finish your first course), to develop the bottom crust, otherwise known as the best part.
14. Sprinkle with parsley and serve.

Aleppan White Bean and Tomato Crostini

Simple white beans are simmered to perfection in a thick, richly spiced tomato sauce to make an exotic crostini topping in a beautiful cultural culinary marriage.  Taking a page from Mark Bittman over at the Minimalist, I’ll call this a “Traditional Aleppan-Italian Dish I Made Up.”

This is not a quick recipe, but it involves only a few minutes of work and can easily be made ahead or simmered while you are doing other things.  This recipe is inspired by Poopa Dweck’s Aromas of Aleppo.  My version is quicker, vegetarian, lower in total and saturated fat, freezes well, and is perfect defrosted on toasted bread for weeks as crazy as this one.  I imagine this recipe would convert well to the crockpot, and I’ll let you know if I try it someday.

Soak the beans according to your favorite method.  I prefer the cold soak method common in most of the world, which involves simply soaking the beans for 6-8 hours or overnight in water.   But soaking is a surprisingly controversial topic, so I leave it to you to decide what works best! 

Tip: Freeze the rest of your can of tomato paste in an ice cube tray.  Transfer the frozen cubes to a ziploc freezer bag for easy access for future recipes.  No waste!

Taking a page from Mark Bittman over at the Minimalist, I’ll call this a “Traditional Aleppan-Italian Dish I Made Up.”

Total Time: 1 hour, 1 minutes
Prep Time: 10 minutes
Serves: 2-4, depending on whether side dish or main.  Serve with rice, grains, or crusty bread.

Ingredients:
2 garlic cloves, minced
1 onion, chopped
2 T Extra Virgin Olive Oil (EVOO)
1 cup dried white beans, such as Great Northern Beans or cannelini beans, soaked according to your favorite method, drained, and rinsed
2 T tomato paste
1 8 ounce can chopped tomatoes
1/2 t cinnamon
1/2 t white pepper
1/4 t kosher salt or sea salt
2 quarts vegetable stock (or meat stock)
Good quality, crusty whole grain bread, sliced and toasted

1. Preheat oven to 375 degrees.  
2. Saute garlic and onion in a medium-sized, ovenproof saucepan for 5 minutes or until onions are translucent.
3. Add all other ingredients.  Bring to a boil.
4. Transfer saucepan to oven and simmer for 1 hour or until beans are tender and sauce has thickened.
5. Adjust salt and cinnamon to taste.
6.  Spread on toasts and serve your senses.

Weeknight Mushroom Ragu


I was home alone on a Sunday night, staring down Peter Berley, Mario Batali, and some hen-of-the-woods mushrooms that I’d picked up at the farmer’s market. Peter said to oven-roast the mushrooms before returning to the skillet — too fussy for a weeknight. Mario demanded his delicious tomato sauce as a basic ingredient, and I had none on hand.

Could I make a rich, delicious mushroom ragu using only a skillet and a knife, without having so much as removed an onion from the pantry drawer, in only 30 minutes? Nah. I could do it in 25. Boys? Game on.

Time: 25 minutes
Serves: 4, with whole-wheat pasta, thick slices of toasted whole-grain bread, or polenta.

Ingredients:
2 T EVOO
2 large cloves garlic, minced
2 medium onions, diced
1 bay leaf
3 baby carrots, sliced (optional)
12-16 ounces of wild mushrooms, or a mix of wild and button mushrooms, chopped coarsely or sliced into pieces appropriate for a chunky sauce
1 c red wine
1 t salt
1.5 t thyme
1 14.5 ounce can diced tomatoes
2 T tomato paste
1 T butter or heart-smart margarine (optional)
salt and pepper to taste

1. Heat olive oil in a 12″ skillet over medium-high heat until shimmering.
2. Add onions. Saute about 5 minutes until golden-brown. Add garlic and bay leaf and carrots, if using.
3. Add mushrooms. Saute about 8 minutes, stirring occasionally until ingredients are well-mingled and mushrooms have released most of their liquid.
4. Add wine and stir to deglaze pan.
5. Add salt, thyme, tomatoes, and tomato paste. Grind in some fresh black pepper. Reduce heat.
6. Stir in additional 1T butter/margarine, if desired. Taste to adjust salt and pepper and correct seasonings.

image shared pursuant to the GFDL

Weeknight Mushroom Ragu


I was home alone on a Sunday night, staring down Peter Berley, Mario Batali, and some hen-of-the-woods mushrooms that I’d picked up at the farmer’s market. Peter said to oven-roast the mushrooms before returning to the skillet — too fussy for a weeknight. Mario demanded his delicious tomato sauce as a basic ingredient, and I had none on hand.

Could I make a rich, delicious mushroom ragu using only a skillet and a knife, without having so much as removed an onion from the pantry drawer, in only 30 minutes? Nah. I could do it in 25. Boys? Game on.

Time: 25 minutes
Serves: 4, with whole-wheat pasta, thick slices of toasted whole-grain bread, or polenta.

Ingredients:
2 T EVOO
2 large cloves garlic, minced
2 medium onions, diced
1 bay leaf
3 baby carrots, sliced (optional)
12-16 ounces of wild mushrooms, or a mix of wild and button mushrooms, chopped coarsely or sliced into pieces appropriate for a chunky sauce
1 c red wine
1 t salt
1.5 t thyme
1 14.5 ounce can diced tomatoes
2 T tomato paste
1 T butter or heart-smart margarine (optional)
salt and pepper to taste

1. Heat olive oil in a 12″ skillet over medium-high heat until shimmering.
2. Add onions. Saute about 5 minutes until golden-brown. Add garlic and bay leaf and carrots, if using.
3. Add mushrooms. Saute about 8 minutes, stirring occasionally until ingredients are well-mingled and mushrooms have released most of their liquid.
4. Add wine and stir to deglaze pan.
5. Add salt, thyme, tomatoes, and tomato paste. Grind in some fresh black pepper. Reduce heat.
6. Stir in additional 1T butter/margarine, if desired. Taste to adjust salt and pepper and correct seasonings.

image shared pursuant to the GFDL

Green Bean and Cherry Tomato Salad with Salmon, Walnuts, and Mustard Vinaigrette . . . and Other Ways.


I recently went to the farmer’s market, saw a woman try a green bean, and start moaning. I chose to keep my public expressions of joy over these magic beans a little more restrained, but I must admit — they really were that good. Since then I’ve been bringing home green beans and heirloom tomatoes every week to make a salad. Each week has been different. Sometimes the salad is a side dish with a simple balsamic vinaigrette. Other times it’s a main course, with walnuts, canned salmon, and Omega-3s to spare. Whatever it is, it takes no more than 15 minutes, it’s stunningly delicious, and it’s so fresh that it makes me feel almost as if I’ve picked the fruits myself. Once you’ve found your favorite farmers market stand, I offer you the following expanding list of ideas. You may steam the green beans first, or just leave them raw. With some whole grain bread or this wonderful socca from Bitten, you’ll soon be in whole food heaven.

Time: ~10-15 minutes
Serves: 2-6, depending on whether you are planning a salad or main course, which variety you make, and what you accompany it with.

Base Ingredients:
1 lb green beans, tips removed
1 pint cherry tomatoes

Green Bean and Cherry Tomato Salad with Walnuts, Canned Salmon, and Mustard Vinaigrette (pictured above):
Flake 1 can (wild) salmon over the green beans. Whisk in a small bowl 2 t dijon mustard, 2 t honey, 2-3 T sherry vinegar, 2-3 T EVOO, 1 clove minced garlic, and salt and pepper to taste. Toss dressing with salad and sprinkle with (toasted) walnuts.

Green Bean and Cherry Tomato Salad with Whole Grain Croutons and Lemon Vinaigrette:
Toast chunks of whole grain bread tossed with garlic (or – gasp – garlic powder), salt, and pepper or red pepper flakes to taste. Meanwhile, whisk in a small bowl zest of 1/2 lemon, juice of 1 lemon, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Add a drop of honey if dressing is too acidic. Toss with salad; add croutons.

Green Bean and Cherry Tomato Salad with Toasted Hazelnuts, Goat Cheese, and Balsamic Vinaigrette:
Lightly toast hazelnuts in a small skillet or toaster oven. Meanwhile, in a small bowl whisk 2-3 T balsamic vinegar, 2-3 T EVOO, 1-2 T honey, 1 clove minced garlic, and salt and pepper to taste. Toss dressing with salad; sprinkle with hazelnuts and crumbled goat cheese.

Green Bean and Cherry Tomato Salad with Toasted Macadamia Nuts and Lemon Vinaigrette:
Toast macadamia nuts in a small skillet or toaster oven. Meanwhile, whisk in a small bowl zest of 1/2 lemon, juice of 1 lemon, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Add a drop of honey if dressing is too acidic. Toss dressing with salad; sprinkle with macadamia nuts.

Green Bean and Cherry Tomato Salad with Corn and Spicy Lime Vinaigrette:
Whisk in a small bowl or blend in a blender or mini-food processor juice of one lime, red pepper flakes, cayenne pepper, or fresh hot pepper to taste, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Toss with green beans, cherry tomatoes, and 1 can corn kernels or fresh corn kernels.

Green Bean and Cherry Tomato Salad with Olive Oil and Balsamic Vinegar:
Simple. Delicious. Done.

Green Bean and Cherry Tomato Salad with Salmon, Walnuts, and Mustard Vinaigrette . . . and Other Ways.


I recently went to the farmer’s market, saw a woman try a green bean, and start moaning. I chose to keep my public expressions of joy over these magic beans a little more restrained, but I must admit — they really were that good. Since then I’ve been bringing home green beans and heirloom tomatoes every week to make a salad. Each week has been different. Sometimes the salad is a side dish with a simple balsamic vinaigrette. Other times it’s a main course, with walnuts, canned salmon, and Omega-3s to spare. Whatever it is, it takes no more than 15 minutes, it’s stunningly delicious, and it’s so fresh that it makes me feel almost as if I’ve picked the fruits myself. Once you’ve found your favorite farmers market stand, I offer you the following expanding list of ideas. You may steam the green beans first, or just leave them raw. With some whole grain bread or this wonderful socca from Bitten, you’ll soon be in whole food heaven.

Time: ~10-15 minutes
Serves: 2-6, depending on whether you are planning a salad or main course, which variety you make, and what you accompany it with.

Base Ingredients:
1 lb green beans, tips removed
1 pint cherry tomatoes

Green Bean and Cherry Tomato Salad with Walnuts, Canned Salmon, and Mustard Vinaigrette (pictured above):
Flake 1 can (wild) salmon over the green beans. Whisk in a small bowl 2 t dijon mustard, 2 t honey, 2-3 T sherry vinegar, 2-3 T EVOO, 1 clove minced garlic, and salt and pepper to taste. Toss dressing with salad and sprinkle with (toasted) walnuts.

Green Bean and Cherry Tomato Salad with Whole Grain Croutons and Lemon Vinaigrette:
Toast chunks of whole grain bread tossed with garlic (or – gasp – garlic powder), salt, and pepper or red pepper flakes to taste. Meanwhile, whisk in a small bowl zest of 1/2 lemon, juice of 1 lemon, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Add a drop of honey if dressing is too acidic. Toss with salad; add croutons.

Green Bean and Cherry Tomato Salad with Toasted Hazelnuts, Goat Cheese, and Balsamic Vinaigrette:
Lightly toast hazelnuts in a small skillet or toaster oven. Meanwhile, in a small bowl whisk 2-3 T balsamic vinegar, 2-3 T EVOO, 1-2 T honey, 1 clove minced garlic, and salt and pepper to taste. Toss dressing with salad; sprinkle with hazelnuts and crumbled goat cheese.

Green Bean and Cherry Tomato Salad with Toasted Macadamia Nuts and Lemon Vinaigrette:
Toast macadamia nuts in a small skillet or toaster oven. Meanwhile, whisk in a small bowl zest of 1/2 lemon, juice of 1 lemon, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Add a drop of honey if dressing is too acidic. Toss dressing with salad; sprinkle with macadamia nuts.

Green Bean and Cherry Tomato Salad with Corn and Spicy Lime Vinaigrette:
Whisk in a small bowl or blend in a blender or mini-food processor juice of one lime, red pepper flakes, cayenne pepper, or fresh hot pepper to taste, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Toss with green beans, cherry tomatoes, and 1 can corn kernels or fresh corn kernels.

Green Bean and Cherry Tomato Salad with Olive Oil and Balsamic Vinegar:
Simple. Delicious. Done.

Whole Wheat Pasta with Sardine and Tomato Sauce

Quick, easy, delicious, and nutritious. Sardines are a low-mercury fish and are great for heart health. Sardines packed in oil have zero carbs and 24 grams of protein per tin, plus lots of essential omega-3 fatty acids, calcium, and niacin. This dish can be made in less than the time it takes the pasta to cook.

Serves: 2 (easily multiplied)
Total time: About 15 minutes
Work time: About 15 minutes

2 T olive oil
1 onion, diced
pinch dried or fresh thyme leaves
pinch red pepper flakes
1 14.5 oz can diced tomatoes
3 tins sardines packed in olive oil
Juice of 1 lemon
Salt and Pepper to taste
1/2 lb whole wheat pasta shapes or spirals

1. Cook the pasta al dente according to package instructions, but undercook by 1 minute. You can prepare steps 2-? while waiting for the water to boil.
2. Heat a large skillet over medium heat. Add olive oil (or just use olive oil from sardine tins), diced onion, and a pinch of salt. Cook, stirring occasionally, until onions begin to caramelize (soften and brown, but not burn).
3. Add a thyme and red pepper flakes.
4. Add sardines and tomatoes. Break up sardines with cooking utensil. Cook for 1-2 minutes.
5. Add lemon juice, salt, and pepper to taste.
6. Stir pasta into skillet and cook for 1 minute with sauce. Serve.

Variation: Try cumin or rosemary in place of the thyme. Serve over brown rice or a whole grain instead of pasta.

Whole Wheat Pasta with Sardine and Tomato Sauce

Quick, easy, delicious, and nutritious. Sardines are a low-mercury fish and are great for heart health. Sardines packed in oil have zero carbs and 24 grams of protein per tin, plus lots of essential omega-3 fatty acids, calcium, and niacin. This dish can be made in less than the time it takes the pasta to cook.

Serves: 2 (easily multiplied)
Total time: About 15 minutes
Work time: About 15 minutes

2 T olive oil
1 onion, diced
pinch dried or fresh thyme leaves
pinch red pepper flakes
1 14.5 oz can diced tomatoes
3 tins sardines packed in olive oil
Juice of 1 lemon
Salt and Pepper to taste
1/2 lb whole wheat pasta shapes or spirals

1. Cook the pasta al dente according to package instructions, but undercook by 1 minute. You can prepare steps 2-? while waiting for the water to boil.
2. Heat a large skillet over medium heat. Add olive oil (or just use olive oil from sardine tins), diced onion, and a pinch of salt. Cook, stirring occasionally, until onions begin to caramelize (soften and brown, but not burn).
3. Add a thyme and red pepper flakes.
4. Add sardines and tomatoes. Break up sardines with cooking utensil. Cook for 1-2 minutes.
5. Add lemon juice, salt, and pepper to taste.
6. Stir pasta into skillet and cook for 1 minute with sauce. Serve.

Variation: Try cumin or rosemary in place of the thyme. Serve over brown rice or a whole grain instead of pasta.