Creamy Lemon Butter Zucchini Orzo

Ingredients

• 3 tablespoons salted butter
• 3-4 cloves garlic, minced or grated
• 1 pound dry orzo pasta (use gluten-free, if needed)
• 2 tablespoons fresh thyme leaves
• 2 medium zucchini and or yellow summer squash grated- I diced these and cooked them in butter- and added them at the end.
• 1/2 bunch kale, finely shredded
• 3 cups low sodium chicken or vegetable broth
• zest and juice of 1 lemon
• 1 teaspoon onion powder- I diced onions and added them with the garlic in the beginning
• kosher salt and black pepper
• 1/2 cup whole milk or canned full fat coconut milk
• 3/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add the butter and garlic, and cook until the garlic is fragrant, about 1 minute. Stir in the orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Stir in the zucchini and kale, cooking another 2-3 minutes, until wilted. Add the 1/2 cup broth and de-glaze the pan. Add the lemon zest, lemon juice, onion powder and season with salt and pepper. Slowly continue to pour in the remaining 2 1/2 cups broth and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

1. 2. Stir in the milk, parmesan, and parsley, cook another few minutes until warmed through. As the orzo thickens up on you, add additional broth to thin. It should be creamy, but with just a touch of liquid.

   3. Divide the orzo among bowls and top with fresh thyme...add additional butter...and parmesan, if desired. Hint? It's very desirable...
   
   Adapted from Half Baked Harvest

Roasted Vegetable and Black Bean Tacos- Allison

roasted vegetable and black bean tacos

Yield: 10 to 12 tacos

Prep Time: 30 min 

Cook Time: 55 min 

Ingredients:

1 medium yellow squash, chopped into small chunks (1 cup)
1 medium zucchini, chopped into small chunks (1 cup)
1 small onion, chopped (1 cup)
1 medium red bell pepper, de-seeded, ribs removed and chopped (1 1/2 cups)
1 medium sweet potato or yam, peeled and chopped (1 1/2 cups)
1 tablespoon olive oil
kosher salt and freshly ground black pepper
One (15-ounce) can black beans, drained and rinsed
One (10-ounce) can original Ro-Tel (tomatoes + chiles)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
10 to 12 taco-sized corn tortillas
canola or vegetable oil
suggested add-ins: avocado, cotija or feta cheese, lettuce, sour cream)

Directions:

1. Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.

2. Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.

3. In a medium skillet, heat the black beans and Ro-Tel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.

4. In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you're ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.

5. Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!

Tips:

*To prepare this recipe as GLUTEN-FREE, just be sure to use brands of beans and tortillas that are GF.
*Chili powder may be substituted for smoked paprika, if necessary.
*If you don't wish to fry your tortillas, you can soften them by heating 3 at a time in damp paper towels in the microwave (they'll be more susceptible to tearing though). Or flour tortillas are a good choice too.

*Sub your favorite shredded cheese for the feta, if desired.

Source: RecipeGirl.com

Sun Dried Tomato Cream Sauce

This is a yummy sauce.  We like it by itself over ravioli, or with some added grilled chicken or shrimp.  It reminds me of a yummy sauce you would get at a restaurant.

2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. sun dried tomatoes
2 cups whipping cream
3 tsp. cornstarch
8-12 oz. fresh or frozen ravioli/ or noodle of choice

2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper

Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream and bring to a boil, and add your corn starch stirring consistantly. While this is simmering cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix with your pasta, and that's it.

Potato Nachos

These were so good we will definitely be adding them to our rotation.  All the kids liked them too!

Potato Nachos

6 large potatoes, cut into wedges (I used a combination of sweet potatoes and Yukon)
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice

1 can black beans, drained and rinsed

3 cups shredded Colby jack cheese or cheddar

3 green onions, thinly sliced and ends trimmed

Sweet peppers, diced

guacamole

sour cream

salsa

 

Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined.  Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet.  Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.

Remove from oven and cover with cheese, black beans and green onions.  Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.

Garnish nachos with sour cream, guacamole and salsa, sweet peppers..or whatever else you want.

 

Black Bean & Rice Enchiladas- Allison

I am just amazed by how good these are every time I make them and wanted to share a good meatless dish. Instead of the salsa on top, I use a can of enchilada sauce. So good!

Ingredients

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup reduced fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Vegetable and Wild Rice Soup

• This is the same recipe as one of my favorite soups with chicken in it- but I omit the chicken and add a bunch more vegetables.  It is still really tasty and doesn't miss the chicken one bit.  The mustard powder and curry give it a nice little touch. 
• Saute for five minutes:
  1/2 cup butter
  1/2 cup chopped celery
  1/2 cup sliced carrots
  1/2 cup diced onion
• Add and Saute for 2 more minutes:
  1/2 pound fresh sliced mushrooms
• Add and stir well:
  3/4 cup flour
• Gradually pour in:
  6 cups of chicken broth
  2 ears of corn on the cob- or one can of corn2 small summer squash or one medium
  handful of green beans or peas
  really any vegetables that you would like!
• Stir constantly until all has been added. Bring to a boil, reduce heat to low and let simmer.
• Add:
  2 cups cooked wild rice
  1/2 tsp salt
  1/2 tsp curry powder
  1/2 tsp mustard powder
  1/2 tsp dried parsley
  1/4 tsp fresh ground black pepper
• Allow to heat through, then pour in:
  2 cups of half and half
• Let simmer 1-2 hours. Do not boil or your roux will break. Can also be cooked easily in a crock pot. Yummy.

Tortellini Spinach Bake in Creamy Lemon Sauce

Tortellini Spinach Bake in Creamy Lemon Sauce
Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta isle) (I used Sam's refrigerator brand)
4 oz bacon or pancetta, (about 4 strips bacon)* (I omitted the bacon and used 2 Tbl butter to make the rue)
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil (I used Herbs de Province)
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  Continue to stir until thickened, 2-3 minutes.  Remove from heat.

Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

Serves 4-6

Chiles Relleno Casserole- Sara

1 cup of milk

2 eggs

1/3 cup of flour

3 cans (4 oz) whole green chiles (diced will work just as well)

1/2 lb Monterey Jack cheese

1/2 lb sharp cheddar

Picante or tomato sauce (8 oz)

Beat together milk, eggs and flour and set aside. Rinse and drain chiles. Grate both cheeses and mix together. Layer cheese and chiles, alternating,in a round or rectangular glass casserole dish. Pour egg mixture over the top. Sprinkle top with cheese. Cover top with sauce.

Bake on 350 for 1 hour. Turn oven off and leave in for 15 minutes. Take out and let cool for 15 minutes. Serve with flour tortillas (and salsa, too).

You can also add diced, cooked chicken to the layers (1-2 cups) if you want more protein

Spinach Lasagna- Sara

12 lasagna noodles

1 bag spinach, washed/drained

2 Tbsp olive oil

1 med onion, chopped

2 garlic cloves, minced

1 zucchini, halved and sliced (opt)

8 oz tomato sauce

6 oz tomato paste

1 cup water (or broth)

1 tsp honey

3/4 tsp dried basil, crumbled

3/4 tsp dried oregano, crumbled

salt and pepper, to taste

2-3 tomatoes (opt)

2 cups Ricotta cheese

2 cups Mozzarella cheese, grated

1 cup Parmesan cheese·

Cook lasagna noodles in boiling salted water until just tender but still firm. Drain and set aside. Place spinach in steamer over medium heat and cook briefly to lessen volume. Drain well and set aside.

Preheat oven to 350F. Heat oil in medium skillet over mediumhigh heat. Add onion and sauté until softened. Add garlic and sauté a few minutes more. Stir in tomato sauce and paste, water,

honey, basil, oregano and salt and pepper. Reduce heat and simmer 20 minutes, stirring occasionally.

Lay 6 noodles on the bottom of a 9x13inch baking dish. Gently lay all spinach over layer of noodles. Spread all of ricotta and one cup of mozzarella evenly over spinach. Top with half of the

sauce mixture. Cover with remaining noodles and rest of sauce. Sprinkle with Parmesan cheese remaining mozzarella (optional). Then cover and bake until heated entirely and cheeses are melted, 20 to 25 minutes (more if you add zucchini and fresh tomatoes).

Optional: Add about 1 medium zucchini, peeled and thinly sliced, to the pan after the onions but before the garlic. Peel two or three fresh tomatoes, slice them thickly, season them with a bit (if you don't like the peels on them, you can blanch them in boiling water for a few seconds, then slip off peels before slices).

of salt, freshly ground black pepper, and garlic powder and place over ricotta before mozzarella. I always do this and it seems tastier to us! (This recipe may look harder than it is...but once you

do it a couple of times it goes pretty quick and it’s worth it especially for company. You can also simplify this by using your favorite spaghetti sauce or marinara (adding sauted veggies). But, this one is worth the time!

Spinach Lasagne- Sara

12 lasagna noodles

1 bag spinach, washed/drained

2 Tbsp olive oil

1 med onion, chopped

2 garlic cloves, minced

1 zucchini, halved and sliced (opt)

8 oz tomato sauce

6 oz tomato paste

1 cup water (or broth)

1 tsp honey

3/4 tsp dried basil, crumbled

3/4 tsp dried oregano, crumbled

salt and pepper, to taste

2-3 tomatoes (opt)

2 cups Ricotta cheese

2 cups Mozzarella cheese, grated

1 cup Parmesan cheese·

Cook lasagna noodles in boiling salted water until just tender but still firm. Drain and set aside. Place spinach in steamer over medium heat and cook briefly to lessen volume. Drain well and set aside.

Preheat oven to 350F. Heat oil in medium skillet over mediumhigh heat. Add onion and sauté until softened. Add garlic and sauté a few minutes more. Stir in tomato sauce and paste, water,

honey, basil, oregano and salt and pepper. Reduce heat and simmer 20 minutes, stirring occasionally.

Lay 6 noodles on the bottom of a 9x13inch baking dish. Gently lay all spinach over layer of noodles. Spread all of ricotta and one cup of mozzarella evenly over spinach. Top with half of the

sauce mixture. Cover with remaining noodles and rest of sauce. Sprinkle with Parmesan cheese remaining mozzarella (optional). Then cover and bake until heated entirely and cheeses are melted, 20 to 25 minutes (more if you add zucchini and fresh tomatoes).

Optional: Add about 1 medium zucchini, peeled and thinly sliced, to the pan after the onions but before the garlic. Peel two or three fresh tomatoes, slice them thickly, season them with a bit (if you don't like the peels on them, you can blanch them in boiling water for a few seconds, then slip off peels before slices).

of salt, freshly ground black pepper, and garlic powder and place over ricotta before mozzarella. I always do this and it seems tastier to us! (This recipe may look harder than it is...but once you

do it a couple of times it goes pretty quick and it’s worth it especially for company. You can also simplify this by using your favorite spaghetti sauce or marinara (adding sauted veggies). But, this one is worth the time!

Stuffed Pizza with Spinach

Dough

3 tsp sugar

1 pkg yeast

1 1/4 cups warm water

3 1/4 cups bread flour

1 tsp salt

4 Tbl veg oil

Sauce

1 28 oz can tomatoes

2 Tbl olive oil

1 tsp oregano

1 tsp basil

1 tsp salt

1 clove garlic crushed

1/4 c. parmesan cheese

Stuffing

1/4 lb fresh spinach

8 oz. mozzarella cheese grated

Let dough rise 1-1 1/2 hours

Sauce- drain liquid, crush tomatoes with hands, then add remaining ingredients. Do not cook.

Stuffing- wash and chop spinach, combine with mozzarella.

Preheat over to 450. Grease pan, place first dough layer, then spinach mix, lay second dough layer on top. Crimp the edges of dough layer together to form a thick border. Press down on filling with hand, cut slit in the center of the top crust to allow steam to escape. Spread tomato mix on top. Bake on lowest rack for ten minutes. Move the pizza up to an oven rack two slots above the lower rack and bake 25-30 minutes until crust in lightly browned. Substitute sausage for spinach if desired. Just like a chicago deep dish pizza- delicious

Linguine with Red Pepper Sauce

3 med red peppers

3 Tbl olice oil

1 large onion sliced

2 cloves garlic crushed

1/4-1/2 tsp chili flakes or powder

1/2 cup heavy cream

salt and pepper

2 Tbl fresh oregano

1 lb. linguine

Halve peppers, remove membranes and seeds, place cut side down under a hot broiler, cook for 8 minutes till black and blistered. Cover with a damp dish towel and allow to cool. Peel off skin and cut the peppers into thin strips.

Heat oil, add sliced onion and cook til tender. Add peppers, garlic, chili and cream-cook 2 min. stirring occasionally. Add salt, pepper and oregano. Toss with pasta.

Veggie Jack Burritos

1 Tbl oil

2 c. broccoli florets

1 c. cauliflower florets

1 c. sliced mushrooms

1 med red onion sliced

2/3 c. shredded carrots

1 clove garlic minced

Stir fry until crisp tender

8 flour/wheat tortillas

3 c. shredded monterey jack cheese

Spoon veg mix in center of tortilla. Top with 1/4 cup cheese, and roll. Place in greased pan and top with one can of green chili sauce and the remaining 1 cup of cheese. Cover and bake 15 minutes or until heated through. Remove foil and bake 5-7 minutes more.

Creamy Spinach & Tomato Tortellini- Ivalou

1 pkg. 16 oz. Tortellini

2 Tbsp. Olive oil

½ c. Chopped onion

3 cloves minced garlic

1 pkg. 9 oz. frozen, chopped spinach, thawed

1 c. chopped fresh tomatoes or canned

¼ c. chopped fresh basil or 1 ½ tsp. dried basil leaves

½ tsp. salt½ tsp. pepper

½- 1 c. whipping (heavy) cream

¼ c. grated parmesan cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm. Meanwhile, heat oil in lg. skillet over med. Heat until hot and add onion and garlic; cook until tender and lightly browned,

about 4 minutes.

Add spinach, tomatoes, basil, salt and pepper; cook 5 minutes, stirring occasionally. Stir in whipping cream and parmesan cheese; cook until mixture just comes to a boil. Reduce heat to low & stir in tortellini. Cook an additional 4-5 minutes or until heated through. –serve with additional cheese if desired. Serves 4

Fettucine Primavera- Mylinda

8 oz uncooked fettuccine

1 T olive or vegetable oil

1 C broccoli flowerets

1 C cauliflowerets

1 C frozen green peas, rinsed to separate

2 med carrots, thinly sliced (1 cup)

1 small onion, chopped (1/4 cup)

1 container (10 oz) refrigerated Alfredo sauce

1 T grated parmesan cheese

Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.

Stir Alfredo sauce into vegetables mixture; cook until hot. Stir in fettuccine; heat through. Sprinkle with cheese.

Stacked Enchilada Bake- Mylinda

12 corn tortillas (5or 6 inches in diameter), torn into bite-size pieces

2 cans (15 to 16 oz each) chili beans in sauce, undrained

1 can (10 oz) enchilada sauce (red or green)

1 ½ C shredded Monterey Jack cheese (6 oz)

3 medium green onions, sliced (1/4 cup)

Heat oven to 400 deg. Grease 2-qt casserole.

Place half of the tortilla pieces in casserole; top with 1 can beans. Repeat layers. Pour on enchilada sauce over beans and tortilla pieces. Sprinkle with cheese and onions. Bake uncovered about 20 minutes or until bubbly around edges.

Serve with shredded lettuce, chopped tomatoes, sour cream and chopped green onions as toppings.

I like to freeze the tortillas and then they are really easy to break in a stack of six at a time. This doesn’t make much so I always at least double it, and serve it with chips and salsa and corn and a fruit.

Daddy's Fabulous Pizza- Mike

Premade crust (like the Boboli or whatever)

Refrigerated Alfredo sauce (it really makes a big difference in taste to be the ref. kind)

1 or 2 large portabella mushrooms sliced

1 can artichoke hearts cut into quarters (not the marinated kind)

1 lb provolone cheese grated

Spread sauce over crust. Arrange mushrooms in a pretty fan around center and then outside. Spread artichoke hearts evenly over all and

top with grated cheese. We often add some leftover chicken if the seasoning goes well. Bake according to instructions on crust package.

Lasagna Primavera- Mylinda

12 uncooked lasagna noodles

2 containers (10 oz each) refrigerated Alfredo sauce

3 C frozen broccoli flowerets thawed and well drained. (or fresh cooked and drained)

3 large carrots, coarsely shredded (2 cups)

1 can (14 ½ oz) diced tomatoes, well drained

2 med bell peppers cut into ½ inch pieces. (I either leave these out or use red)

1 container (15 oz) ricotta cheese

½ C grated parmesan cheese

2 t basil

1 egg

1 pkg. (16 oz) shredded mozzarella cheese (4 cups)

1. Cook and drain noodles as directed on package.

2. Cut broccoli flowerets into bitesize pieces if necessary. Mix broccoli, carrots, tomatoes and bell peppers in large bowl. Mix ricotta cheese, parmesan cheese, basil and egg in small bowl.

3. Heat oven to 375. Spoon 2/3 cup Alfredo sauce in ungreased 9X13 pan. Place 4 noodles over sauce. Spread half of cheese mixture, 2 ½ cups of vegetable mixture and randomly spoon 2/3 C Alfredo sauce in

dollops over noodles. Sprinkle with 1 cup of mozzarella. Top with 4 noodles; spread with remaining cheese mixture, 2 ½ cups of the vegetables mixture and randomly spoon 2/3 cup Alfredo sauce in

dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and vegetable mixture. Randomly spoon remaining Alfredo sauce in dollops over the top. Sprinkle with

remaining 2 cups mozzarella cheese.

4. Bake uncovered 45 minutes to 1 hour or until bubbly and hot in

center. Let stand 15 minutes before cutting.

Yellow Rice

Yellow Rice with Corn (from Daisy Cooks) Arroz Amarillo con Maiz 1/2 cup Achiote Oil (see below) I couldn't find the ingredients for this so just used olive oil 1/2 cup Sofrito (see below) 2 cups fresh or frozen corn kernels 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt (this is way too much. Try 2 teaspoons) 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups) 1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, bay leaves, and corn stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot. Achiote Oil (From Daisy Cooks) Aceite de Achiote Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. (Or see the "Sources" section above.) Steeping annatto (achiote) seeds in hot olive oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. This incredibly simple technique will become part of your repertoire, not just for the many dishes that call for it in this book, but any time you want a splash of color and a hint of annatto flavor. Makes about 1 cup 1 cup olive oil 2 tablespoons achiote (annatto) seeds Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid. In addition to using achiote oil to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Sofrito (From Daisy Cooks) I made a ton of changes on this and would really like to try it the right way but the rice was still fabulous. There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. (I don't know where she shops, I couldn't find anything!) And if you can't find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone. In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you'll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it. Makes about 4 cups. If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches. 2 medium Spanish onions, cut into large chunks (yellow onion) 3 to 4 Italian frying peppers or cubanelle peppers (1 bell red bell pepper with 2 slices bottles jalapeno) 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see note below), optional (more cilantro and another slice of jalapeno) 4 leaves of culantro (see note below), or another handful cilantro 3 to 4 ripe plum tomatoes, cored and cut into chunks 1 large red bell pepper, cored, seeded and cut into large chunks Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book. Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito. (See Sources for both the above.)