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Recipes from the Front Porch

Rice Surprise -Olga:A Front Porch Chef

Ingredients:

Directions:

1 "fistfull" of fresh spinach
6 or 7 sun dried tomatoes (previously soaked in warm water)
2 cups of white rice (basmati, jasmine or regular long grain)
2 1/4 cups of water
1 rounded tablespoon of olive oil
1 teaspoon of sea salt (or 1 tablespoon of regular salt)
choice powdered spices such as garlic, cilantro, cumin, onion
chopped green onion

Process spinach in food processor with s blade
Add softened sun dried tomatoes and process together
Put rice in large pot with olive oil and add water
Add salt and spices, mix well
Then add the processed spinach & sundried tomatoes, mix well.
When the water boils down to rice level, cover pot
Put it on the lowest heat and let it cook for 20 minutes.
Serve and sprinkle with chopped green onion.
I like to serve this with breaded baked tofu slices.
But if you don't do tofu, you can serve with chicken or fish.

White Chili- April: A Front Porch Chef

Ingredients:

Directions:

1 c. dried navy beans
3 (10 1/2 oz.) cans ready-to-serve...
no salt added... chicken broth
1 c. water
1 1/4 c. chopped onion
1 clove garlic, minced
1/4 tsp. salt
2 c. chopped, cooked (without salt)
chicken breasts (skinned before cooking)
1 (4 oz.) can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried whole oregano
1/4 tsp. ground red pepper
1/8 tsp. ground cloves
3/4 c. (3 oz.) shredded,40% less fat,
Monterey Jack cheese

Sort and wash beans
Place in a Dutch oven.
Cover with water 2" above beans and soak 8 hours.
Drain beans and return to Dutch oven.
Add broth and next 4 ingredients.
Bring to a boil
Cover, reduce heat and simmer 2 hours, stirring occasionally.
Add chicken and next 5 ingredients
Cover and cook 30 minutes.
Spoon into serving bowls... top each with cheese.
Yield: 6 servings
(273 calories per 1 cup serving).

(heart healthy)

30.5 grams protein ~ 4.1 grams fat~ 26.9 grams carbohydrate
~ 51 milligrams cholesterol ~ 199 milligrams sodium ~ 229 milligrams calcium

White Chili ...revisited- Karen of AZ: A Front Porch Chef
Ingredients:	Directions:
2 lbs. cooked boneless chicken (remove skin and save broth) 12 oz. (med.) jar of medium or hot Chi Chi's salsa 1 lb. Monterey Jack cheese with jalapeno peppers 2 tbsp. cumin 1 lg. jar Great Northern white beans	Boil chicken until done. Save broth. Add beans, salsa, cumin to chicken. Cut cheese into chunks to melt into chili. Let simmer for 1 hour or to taste. NOTE: If you want a mild taste, add jalapenos separately. Also, if you want a thinner chili. Add 1 cup of broth.

Note: you can also make this with cauliflower
or carrots instead of broccoli.
(One head cauliflower or about a pound of carrots.)
Curry is nice with the cauliflower, add at the end, to taste.

Easy Cream of Broccoli Soup -Marion: A Front Porch Chef

Ingredients:

Directions:

1 onion, chopped
1-2 cloves garlic, minced
1 head broccoli
1-2 cans chicken broth
evaporated or reg. milk (reg, low-fat, or skim)

Sautee` onion and garlic until soft in large saucepan sprayed with cooking spray.
Cut up broccoli into small pieces, stalks and all, add to pot.
Add broth to barely cover broccoli.
Simmer until broccoli is very soft (about an hour).
Puree, half at a time, in blender.
Add evap. milk to desired thickness (or thin with more broth, if desired).
Season with salt and pepper (white pepper is best).
If desired, serve with a dollop of sour cream. Yummm!