(Almost) Vegetarian Paella

This recipe actually is vegetarian, it’s just that I don’t like artichoke hearts all that much, and had some leftover chicken, so I added it when I cooked. And I added some vegetables that weren’t called for, and when I make it again, I will probably add more veggies. So, here is my attempt at a recipe, based on Spanish Chickpeas and Rice from budgetbytes.com, with some additions.

Ingredients	Equipment
2 Tbsp olive oil 2 cloves garlic	Knife Cutting board
½ Tbsp Hungarian or smoked paprika 1 tsp cumin ½ tsp oregano ¼ tsp cayenne pepper Freshly cracked black pepper	Measuring spoons Garlic press Large skillet & spoon to stir Bowl with lid for leftovers
1 yellow onion (diced) 2 stalks celery (chopped) 2 carrots (diced) 1 cup uncooked long grain white rice
2 C chopped fresh greens 1 15oz. can diced tomatoes 1 15oz. can quartered artichoke hearts 1 19oz. can chickpeas (drained) 1.5 cups vegetable broth ½ tsp salt (or to taste)
1 fresh lemon 10-12 kalamata olives Fresh parsley or cilantro to garnish

Mince or press the garlic & add it to the skillet with the olive oil. Cook over low heat until garlic is soft and fragrant (2 minutes). Add herbs and spices and sauté 1 minute longer. Add onion and stir. Add celery, carrots, and any other chopped veggies (zucchini, summer squash, eggplant . . .) When onion is translucent (5 minutes), add uncooked rice and stir, sautéing about 2 minutes.

Add greens, diced tomatoes, artichoke hearts, chickpeas and vegetable broth. Add salt if necessary. Place lid on skillet & bring to a boil. Turn down heat and simmer 20 minutes. (Make sure the pot simmers the entire time.)

Remove pot from heat and let sit, covered, 5 minutes. Slice the lemon into wedges & pit & slice the olives. Remove lid, add olives and fluff rice with a fork. Garnish with herbs if you like. 

Squeeze fresh lemon juice over each serving.

Makes 4 servings of about 1 1/2 cups.

Chili Lime Cantaloupe

via Beth at budgetbytes.com

I got an awesome cantaloupe this weekend, and decided to try this recipe. It’s easy and provides a new twist on sweet cold melon. Have it with breakfast, or as a snack or desert. Or serve it on some fresh greens as a salad . . .

Ingredients	Equipment
·         ½ medium cantaloupe ·         1½ - 2 Tbsp. lime juice (½ a lime) ·         ½ Tbsp. honey (1 ½ teaspoons.) ·         1/8 teaspoon salt ·         1/8 teaspoon cayenne pepper	·         sharp knife to cut/slice melon ·         cutting board ·         measuring spoons ·         small bowl ·         large bowl with lid

 

Combine the lime juice, honey, salt and pepper (yes, cayenne pepper) in a small bowl. Stir & let the honey dissolve completely.

Cut the cantaloupe in half and scoop out the seeds. Reserve half the melon for later. Quarter the remaining ½ melon, slice it off the rind, and slice into bite size pieces into the large bowl.

Pour the dressing over the melon & stir to coat.

Serve immediately, or chill and let the flavors blend.

Serves 4.

Welcome!

Welcome to the fun part of the fruits and vegetables challenge for the summer of 2015. We're going to share recipes that feature fruits or vegetables & cook & eat. No point or serving tracking over here, just share your favorites and comment on the new recipes your try.

The challenge runs June 1 - September 5, 2015. If you work with me you can count the number of servings you eat on myviverae.com to earn points. If you just want to participate in the recipe challenge, that's OK too.

To participate in the recipe challenge, here's what to do:

• Submit one recipe a month that features a fruit or a vegetable (Post it in comments or email delectable15 at gmail dot com)
• Try one of the recipes submitted here.
• Comment on how you or your family like the recipe.

That's all there is to it. Please feel free to invite coworkers, friends, and family you think might be interested.


Let's have a delicious summer!