Coleslaw

Yesterday I made coleslaw dressing.  It's way better the next day after the flavors have melded together.  Just as good, if not better, than store bought!  However, you can be like me and just buy a bag of coleslaw at the supermarket.

1/2 head coleslaw, coarsely shredded
1/2 green pepper, diced (optional)
1 medium carrot, peeled and finely shredded
1/2 cup salad dressing or mayonnaise, fat free
1/2 tsp mustard
1 tsp honey or sugar
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp celery seed, optional
2 T milk

For colesaw: combine vegetables in a serving bowl.  For dressing: mix mayonnaise, mustard, honey, vinegar, salt, celery seed and milk together.  If too think, thin with more milk.  Add dressing to salad and toss well.

Source: Merrill, Jane P. and Karen M. Sunderland.  Set for Life.  "Creamy Coleslaw".  Salt Lake City, UT: Sunrise Publishers, 1995. 139.

Chicken, Spinach, Egg Noodle Casserole

After a seven week hiatus from trying new recipes, I finally made something new to post.  I was very worried that the sauce wouldn't thicken up, and it really didn't get that thick, so I wonder if my roux (butter and flour) didn't thicken enough.  I added more flavorings to the sauce: Italian seasoning, black pepper, parsley and no-salt seasoning (with onion and garlic being the top two seasonings.)  I also added more spinach, less pasta and no breadcrumbs.  It reminded me of fettuccine Alfredo.

6 Tablespoons unsalted butter (4 T for roux, 2 T for breadcrumbs)
1/4 cup all-purpose flour
4 cups whole milk
1 cup sour cream
12 oz. egg noodles [I used 8 oz, measured on a scale]
5 oz. chopped baby spinach [I used 2 cups chopped spinach]
2 cups cooked cubed chicken or rotisserie chicken
4 slices sandwich bread
salt and black pepper
[Italian seasoning]
[Parsley]
[garlic/onion seasoning]

Boil water and cook egg noodles according to directions.  For sauce, melt 4 T. butter in a medium sauce pan until melted, whisk in flour until bubbly and thick (not brown.)  Slowly add the milk, let simmer and whisk until thickened.  Remove from heat, add the seasonings to taste and stir in the sour cream.  Mix the chopped spinach and chopped chicken into the sauce.  Combine with the drained noodles and pour into a 9x13 baking dish.  Sprinkle on bread crumbs (made from the 4 slices sandwich bread and 2 T butter.)  Add additional butter on top.  Bake in a 400 degree oven for 8 to 10 minutes until breadcrumbs are golden and the sauce is bubbly.  Cool for five minutes before serving.  [I covered the casserole with foil and let it bake for 20 minutes; however, I wonder if I needed to cover it at all even without breadcrumbs.]

Source: Real Simple Recipes.  "Chicken, Spinach, and Noodle Casserole".  27. March 2012.

Chili Biscuit Bake

I found this recipe in the Taste of Home cookbook and thought it was something that I would actually make.  It came together really well, except that the baking dish over flowed with too much chili, and some of the biscuits were not baked through in the center.

1 lb ground beef [ground turkey]
1 medium onion, chopped
1 can (14-1/2 oz) stewed tomatoes, cut up
1 pkg (10 oz) frozen mixed vegetables [I used 1 can of corn and 2 cans of beans (kidney and black) hence the overflowing]
1 can (8 oz) tomato sauce
*flavor for taste: chili powder, taco seasoning, black pepper, onion/garlic powder, etc

Biscuits:
1 cup all-purpose flour
1-1/2 tsp baking powder
2 T shortening
2/3 cup milk
1 tsp prepared mustard
1/2 cup shredded cheddar cheese, divided

In a skillet, cook beef or turkey and onion until cooked through, drain extra grease.  Add flavorings.  Stir in tomatoes, vegetables, beans and tomato sauce.  Pour into a prepared 11x7x2 baking dish.  Cover and baked at 400 degrees for 15 minutes.  Meanwhile, combine flour and baking powder in a bowl.  Cut in shortening until the mixture resembles coarse crumbs.  With a fork, incorporate milk and mustard and stir until it forms a soft dough.  Add six Tablespoons of cheese.  Drop onto the top of hot chili casserole.  Bake uncovered for 15-20 minutes or until golden brown; sprinkle with remaining cheese.

 made June 29th

Source: Brenden, Darlene.  Taste of Home Annual Recipes.  "Ground Beef Biscuit Stew".  Ed. Michelle Brett.  Greendale, WI: Taste of Home Books, 2007. 68-69.

Beef Stew

On May 8th, I made a crock pot meal.  In the weeks since, food has not been my friend and I've been avoiding it at all costs (that's not always a good thing.)  Thomas loved it and I may have loved it at a different time...

1/4 c flour
1 lb stew meat
1/2 tsp black pepper
1 tsp salt
1 can diced tomatoes in juice (don't drain)
3 potatoes, diced
1/2 cup chicken broth
1/2 cup chopped onion
celery [didn't use]
1 garlic clove [didn't have, used garlic powder]
1 tsp dried thyme leaves [or Italian Seasoning]
chopped carrots

Combine 1/4 cup flour, salt, pepper in a resealable plastic food storage bag.  Add beef, close bag, and shake bag to coat the beef.  Place floured-covered stew meat in the crock pot. Add remaining ingredients.  Stir and cook on low for 8-12 hours or on high for 4-6 hours.

Before serving, turn slow cooker to high, combine a little flour (about 1 T) and water (about 2 T) and stir until a smooth paste.  Stir into the stew as as a thickener, cover and cook until desired consistency.

Recipe adapted from: Fix It Quick™ Favorite Name Brand™: Slow Cooker. "The Best Beef Stew".  Lincolnwood, IL: Publications International, 2004. 112.

Chicken, Spinach and Black Bean Enchiladas with Greek Yogurt Sauce

Last night I tried a new variation to my chicken enchiladas.  We both liked the flavors.  I thought the filling was dry and not heated through enough, so I might increase the length of time in the oven and put some sauce inside the enchiladas as well.

Filling:
Cubed or shredded cooked chicken (2 cups - 3 lbs)
1 can black beans, rinsed
1 cup chopped baby spinach
Black pepper to taste
3/4 cup cheese
10 tortillas

Sauce:
1/4 cup flour
2 T butter
1 can chicken broth (about 1-1/2 cups)
3/4 tsp salt
1/4 tsp pepper
3/4 cup Greek yogurt or sour cream
2-4 T chili powder

Spray a 13x9 baking dish with vegetable oil.  Pre-heat the oven to 375 degrees.  Combine cut chicken, spinach, and pepper.  Gently stir in black beans.  For the sauce, whisk butter and flour to make a roux and add chicken broth, salt, pepper and chili powder.  Stir while thickening, on medium high heat.  When bubbling, stir in Greek yogurt or sour cream.  Ensemble the enchiladas by warming up tortillas, adding 1/3 cup of filling and 2 tsp shredded cheese.  Once the tortillas are laid in the baking dish, pour remaining cheese and filling and cover with sauce.  Cover with aluminum foil and bake for 20-25 minutes.

Adapted from: Goodman, Katie. Good Life Eats. "Chicken, Black Bean, and Spinach Enchiladas". 13. Jan 2010.

Carrot treats (and egg craft) for Easter

Here are two more ideas from Pinterest:

1. frosting bag, green ribbon, Goldfish (or other orange looking) crackers:: idea link

 2. (baby) carrots and pickle slices:: idea link

Bonus~ "Magic eggs"~ I cut out egg shapes (traced an egg cutter with a marker), drew a picture or design with a white crayon, and sent these with water colors to my cousin's daughter asking her to paint over the eggs to reveal the design... like magic!  Idea link:: including other magic tricks for toddlers

Grean bean rice casserole

I grew up on this casserole.  I have just added more stuff-- I even hesitated naming it "Kitchen sink casserole."  It's a good stand by if I don't know what to make or have chicken leftovers.

1 can cream of chicken soup
1 1/2 cups Minute Rice {I originally used 1 cup, but I think a little extra rice is better}
1 cup water (approximate)
diced cooked chicken (this could be 1 to 2 cups.  I've used leftover rotisserie and even canned at times.)
1 can green beans {or fresh, of course!}
1 can corn
shredded cheese (optional)
Seasonings like:
dried onion
garlic powder
onion powder
Italian seasoning
dried Parsley
paprika
black pepper
salt

Add ingredients in a 9x13 baking dish and mix in the seasonings and water to incorporate.  Cover with aluminum foil and bake for 30 minutes at 350 degrees.  Top with Parmesan cheese, if desired.

Chocolate Zucchini Cake

This is actually the third time I've made this cake-- the second time since the genesis of this blog.  The first time Julia was just three weeks old. I don't remember what kind of frosting I made for it. My uncle and mom suggested that it needed salt in the recipe (the original recipe didn't include it on the ingredient list.)  The second time was for Julia's 1st birthday, and I made cream cheese frosting sprinkled with colored sprinkles and shaped it into a flower, by cutting a 9-in. round cake into thirds and using cupcakes as the pedals. I'm kicking myself for not taking pictures of the party and food (Hawaiian Haystacks and this cake.)  I did record it though.  This time, for Thomas' birthday, I royally messed up the chocolate frosting... I didn't even read the directions!  Instead I just dusted powder sugar on top, next time I'll sift the powder sugar on each individual piece.  Nonetheless, he still loves it.  We keep going back for seconds!

Recipe:
1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
[1/2 tsp salt]
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup buttermilk
2 cups shredded zucchini (I like to simply grate it)

In a stand mixer or large bowl, cream together butter, oil and sugar.  Once smooth, add eggs-- one at a time-- beating well after each.  Beat in vanilla.  In a separate bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves.  Add the flour mixture into the creamed mixture alternately with the buttermilk.  Once incorporated, fold in the grated zucchini.  Pour into a greased 9-x13-x2-inch baking pan, bake at 325 degrees for 45-50 minutes or until done.  Cool for 10 minutes before serving.

If you'd like to try this frosting, I never have... but here it is!
1 cup flaked coconut
6 Tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup milk
{The recipe suggest to broil the frosted cake for 2-3 minutes or until golden brown.  Cool before serving.}

Recipe from: Holben, Lois.  "Chocolate Zucchini Cake".  Taste of Home Annual Recipes: 2007.  Ed. Michelle Bretl.  Greendale, WI: Reiman Media Group, Inc (Taste of Home Books), 2006.  131.

Lasagna Soup

In the fall of 2008 I created this soup with inspiration from Good Things Utah.  It was a dinner staple until mid 2010.  Originally I would use 1/2 pound of Jimmy Dean sausage, but this time I used ground turkey.

Recipe
1/2 pound of ground meat (turkey, sausage or beef)
1 can of chicken broth
1 can diced tomatoes
2 cups of pasta
Cheeses like Mozzarella or Parmesan

Vegetable suggestions
(aim for about 1 cup for each vegetable)

diced carrots
baby spinach
diced zucchini
onion
mushrooms

Herb/spice suggestions
(to taste)

Italian seasoning
Parsley
onion powder/dried onions
garlic powder
black pepper
salt

Instructions
Cut carrots and begin to boil in a medium saucepan.  If you'd like to use an onion, dice and begin to sautee in a skillet.  Brown ground meat in a skillet until cooked through.  (I like to spice the ground turkey to ensure more flavor.)  In the skillet, add cans of chicken broth and diced tomatoes. Simmer until bubbly.  Stir in all herbs and spices into the meat/sauce mixture.

Meanwhile, add any other vegetables into the medium saucepan to soften.  Make sure there is enough water to cook two cups of pasta.  Add pasta to the boiling water. 

Add baby spinach in the skillet after pasta begins to cook.  After the pasta has cooked and the baby spinach has wilted, drain the pasta and vegetables returning them to the saucepan.  Mix the meat/sauce/spinach mixture into the pasta. 

One suggestion is add the cheese to the bottom of the bowl and ladle the hot soup into the bowl.  Or just top the soup with your cheese of choice. 

Spicy Potato Soup

This is one of the soups from my childhood.  Thomas says it's his favorite soup that I've made.  However, I don't really have a recipe to write down.  It's all an approximation but maybe next time I make it, I'll note more specific measurements.

4 medium (red) potatoes
6- 8 oz. tomato sauce (so not the entire can)
1/2 - 3/4 lb. lean ground turkey
1 zucchini (or green beans; peas)
chili powder
garlic powder
onion powder {alternatives: saute onion to your taste, or dried onion}
black pepper
salt

Wash and dice potatoes, peeling is optional.  In a medium saucepan, cook for 20-30 minutes until potatoes are tender.  Meanwhile, {saute onion}, brown ground turkey, sprinkle chili powder, garlic- and onion powders, and pepper.  Wash and slice zucchini into fourths, add into turkey mixture.  Drain potatoes (when done.)  Combine the potatoes and meat into the medium saucepan.  Add tomato sauce (until it barely covers food), pour in a little water (about 1/2 cup) to thin out the sauce.  Sprinkle in more chili powder, pepper, salt, garlic- and onion powder.  Stir over medium-high heat until the soup comes together, slightly bubbly and thickened.  My mom's original recipe suggested to top with Tabasco.

Beef Stroganoff

Yesterday we were watching Zonya Health Bites (on KBYU), where her featured recipe was crock-pot beef stroganoff.  Thomas commented that he wanted that for dinner.  He went to the grocery store to get some beef.  He cut up the roast and an onion.  We followed the recipe, except I only added one cup of light sour cream at the end.  It was pretty good, a little bland, but a filling meal.  I know that I've been making too many meatless meals when Thomas craves meat!

1 can cream of mushroom soup (healthy request)
1 can beef broth (reduced sodium)
1 can (4 oz) sliced mushrooms, drained
3 T cornstarch
3/4 tsp dried thyme
1/4 tsp garlic powder
1/3 cup Marsala wine (optional)
1/2 tsp salt (optional)
Stir together in a slow cooker.

1 large onion, diced
2.5 lbs lean top round or sirloin steak, well trimmed of fat, cubed
Add into the soup mixture

Cook on high for four to five hours or on low for nine to ten hours.

About 20 minutes before serving
*stir 1-1/2 cups of light sour cream in the slow cooker
*boil water, cook 12 oz. whole wheat pasta
     *add frozen vegetables about five minutes before pasta is finished
Drain cooked pasta and vegetables, plate beef stroganoff on top
{I found salt and pepper is needed, especially if you didn't add salt in the slow cooker.}

Source: www.zonya.com. Lickety-Split Meals. "Beef Stroganoff over Noodles." http://www.zonya.com/pdf/recipes/Beef_Stroganoff.pdf

Skillet Squash Dish

I've made this dish twice in the past two weeks.  I cooked three red potatoes in the microwave.  Meanwhile I sliced yellow squash and began to sautee them in (as little as possible) olive oil.  I sprinkled "Pasta- und Pommessalz", which main ingredient after salt is garlic, on top of them.  When they're cooked (translucent), transfer to paper-towel lined plate.  Dice cooked potatoes and sautee in (as little as possible) oiled skillet. The first time I just seasoned them with black pepper and the second time I seasoned them with smoked paprika.  Thomas seemed to like the latter better.  Add ham, low-fat weiners, sausage with the potatoes.  Combine the squash with the meat and potatoes.  Sprinkle parsley over the dish before serving.  Easy peasy.

What's-in-the-pantry Meatless Taco Soup

It's one of those nights with an almost bare fridge, so I needed my creative juices to help me out for dinner.  But we have plenty of cans in the pantry (tomatoes, corn, beans), so a soup made sense to me even without beef.  I had carrots that needed to be used, so I just threw those in too.

Carrots
1 can diced tomatoes
1 can corn
1 can black beans
3 T taco seasoning
1 can beef broth
1/2 box (13.25 oz) whole wheat rotini pasta

Chop baby carrots and boil them for about 20 minutes.  Drain and return to the medium saucepan.  Add canned corn, diced tomatoes, black beans, taco seasoning and beef broth.  Stir in pasta.  Raise the heat to high until boiling (stirring occasionally).  Turn the heat down to low, cover and let cook for about 10 minutes. 

It turned out great!  The pasta really thickened it.  It's definitely a nice to-go-to soup when there isn't a lot of time to cook!  Top with your choice of flavor, any cheese, sour cream, or spicy sauce. 

"Meaty" Taco Soup
Here's the same soup, but with ground turkey, chicken broth (instead of beef broth) and without pasta.  Delish!

Chicken Divan

Chicken Divan has intimidated me for a couple of years now.  After reading the low-fat recipe from Set for Life, I decided to give it a try.  This recipe isn't intimidating at all.  But of course, with Thomas and I, we rarely follow a recipe to a T.  We mixed the rice, soup mixture and chicken together (instead of layering them separately) and just layered the asparagus.  It was pretty scrumptious!

2 (10-oz) packages frozen broccoli or asparagus spears
1/2 cup buttermilk
1 cup sour cream, low fat
2 tsp lemon juice
1/2 tsp curry powder (optional)
1 (10-3/4 oz) can cream of chicken soup, low fat
2 cups cooked brown rice [we used half parboil and half brown]
2 cups cooked and cubed chicken or turkey breast
2 slices whole wheat bread [we omitted]
2 T Parmesan cheese

Slightly cook broccoli [or asparagus.]*  Mix buttermilk, sour cream, lemon juice, and soup.  In large baking dish, layer half the soup mixture, rice, chicken and [vegetables].  Top with remaining soup mixture.  For bread crumbs, place bread and cheese in a blender and pulse until fine.  Sprinkle over the top.  Cover and bake for 25 minutes in a 350 degree oven.  Uncover and bake five more minute or until hot and bubbly.

From: Merrill, Jane P. and Karen M. Sunderland. "Chicken Divan."  Set for Life. Salt Lake City, UT: Sunrise Publishers, 1995. 164.

*{Tips: to microwave, place frozen packages of vegetables on paper towel and cook on high for 3-4 minutes.  Cook asparagus thoroughly as I only cooked them on the stove for a couple of minutes and they were still crunchy after 25 minutes in the oven.  To microwave the entire casserole, cover with plastic wrap and cook at 70% power for 12 to 15 minutes or until done.}

October 21, 2011

Chicken Divan with french beans

This time I mixed the sauce with minute rice, layered half the sauce, chicken (from rotisserie), green beans, and the remaining sauce. Top with Parmesan cheese (of course Thomas added lots more!)

Strawberry Spinach Salad

As part of the Strawberry Party, I served this salad.  It was very sweet and got a lot of compliments! :)

For the salad dressing:
1/3 cup raspberry vinaigrette
1/2 cup sugar
1 tsp salt
1/4 tsp prepared mustard
1/2 tsp vegetable oil
4-1/2 tsp poppy seeds (I used 2 teaspoons)

Add the dressing to:
10 oz fresh baby spinach
1 pint fresh strawberries, fresh
1/2 cup coarsely chopped pecans, toasted

Whisk together the raspberry vinaigrette, sugar, salt and mustard.  Stir in the oil, in a constant stream, then the poppy seeds.  Store in a container and refrigerate for at least 1 hour before serving.  Toss together the spinach, strawberries, pecans and dressing.

From: Taste of Home Annual Recipes. "Strawberry Spinach Salad." Ed. Michelle Bretl. Greendale, WI: Taste of Home Books, 2007. 211.

Zucchini Salmon Patties

After grating one small zucchini, I decided to add it to my salmon patty recipe.  I mixed the zucchini with two cans of pink salmon, two eggs, five saltine crackers, and dashes of Italian seasoning, parsley, pepper and paprika.  I molded them into patties and cooked them in a hot skillet on the stove.

Macaroni Salad

At times I like macaroni salad more than potato salad.  Pasta is addictive, but aside from just taste alone, it's a lot easier to prepare and cook than potatoes are.  This recipe is from Better Homes and Gardens Cookbook although I only used half of the ingredients.  Pasta salads are very versatile so it works every time!

2 cups macaroni or wagon wheel pasta
1/2 cup salad dressing {Miracle Whip}
1/4 cup mayonnaise
1 T mustard (to taste)
1-2 T milk
paprika
garlic powder
onion powder
 dash black pepper
2-3 hard boiled eggs
1/2 cup frozen peas
3/4-1 cup diced cheddar cheese
2-3 whole dill pickles, diced
black olives

Other ingredients in original recipe:
1/2 cup thinly sliced celery (1 stalk)
1/2 cup thinly sliced radishes
2 T thinly sliced green onion or chopped onion
1/4 tsp salt

Boil water in a medium saucepan.  Boil two cups of pasta according to package instructions.  Boil water in a small saucepan for hard-cooked eggs.  Meanwhile dice cheese, pickles, eggs, black olives and other ingredients.  Drain pasta when cooked.  Pour pasta into a large bowl.  Add frozen peas to the pasta.  In a separate bowl mix together the salad dressing and mayonnaise (I used a 3/4 measuring cup and eyeball it), mustard, onion- and garlic powder, paprika, salt and pepper. Add remaining ingredients into the pasta.  Stir in the salad dressing.  Add a little milk if it need moistened.  Chill at least four hours before serving.

Original recipe from Better Homes and Gardens Cookbook. "Macaroni Salad." 12th ed. Des Moines, IA: Better Homes and Gardens Books, 2002. 463.

Florentine Egg Nest

This breakfast/brunch is inspired by several ideas.  It's very similar to Salmon Hash (without the salmon, although it would be a good addition to add spinach to the Salmon Hash.)  I learned through my friend, Carlie, that it's typical to serve spinach, potatoes and eggs in Bavaria {Oberfranken} on Easter Thursday.  And finally I saw an idea similar to this on Breakfast Special, a PBS show.  Chopped potatoes (I did hash browns) with garlic salt, spinach, crack an egg in the middle, and cover to poach (I admit that I don't know how to poach an egg.)  They covered the dish with sauteed mushrooms and onions. 

I cooked a potato in the microwave, grated it in a greased (olive oil) skillet.

Sprinkle spinach generously around the skillet.

Cover with a lid, in hopes that the spinach wilts down.

Cook two eggs on another pan.
Place the eggs on top of the potatoes.

A festive brunch!

Broccoli-Cauliflower Bake {BH&G}

Here's a tasty side or main dish!

4 cups broccoli florets (fresh or frozen)
3 cups cauliflower (fresh or frozen)
1 (10-3/4 oz) can condensed cream of mushroom soup or cream of chicken
3 oz American cheese or process Swiss chess, torn
1 T dried minced onion
1/2 tsp dried basil, thyme or marjoram, crushed (I use Italian seasoning)
3/4 cup soft bread crumbs (1 slice)

Preheat the oven to 375 degrees.  Mix soup, cheese, onion and herbs in a small saucepan over medium heat.  Either cook diced broccoli and cauliflower or pour frozen broccoli and cauliflower and layer them in a 1-1/2 quart dish (my 8x8 dish did the trick.)  Mix together the vegetables and sauce.  Melt 1 tablespoon of butter and mix with bread crumbs.  Sprinkle over the dish.  If you used fresh vegetables, bake for 15 minutes.  If you used frozen vegetables, bake for 30-35 minutes.

{Better Homes & Gardens. DeMoines, IA: Meredith Corporation, 2002. 12th ed. 514.}

Peas & Rice

I found this recipe on One Perfect Bite, but of course I adjusted it to what was in my pantry.  Honestly looking over the recipe again, I didn't follow it at all.  Hm, next time I should really read it more carefully as it says it's a light soup!  I didn't make it as such... We actually ate this as our main course topped with a bunch of cheese. The original asks for arborio rice.  I found that type at Target for $7.99 but didn't buy it.  I actually used Minute rice because of time restraints, but that is definitely not recommended for this recipe since it's actually a soup and the rice shouldn't absorb the water completely.

3 T butter
1 yellow onion, chopped (sautee in butter)
3 pounds fresh peas (3 cups shelled) {frozen peas may be substituted}
pinch of salt
1 cup Chicken Stock
2 cups water
1 cup arborio rice
2 tablespoons chopped fresh flat-leaf parsley
Grated parmigiano-reggiano 

Melt butter in a medium saucepan and sautee onion (for about 5 minutes.)  Add peas and salt, cook for about two minutes.  Pour in the chicken stock and water, bring to a boil.  Once boiling, add the rice and parsley.  Cook over medium-low heat, covered, until rice is al dente and the peas are very soft, about 20 minutes.  Stir occasionally. Serve immediately before the rice absorbs the liquid. Top with parmigiano-reggiano.  Yields 4-6 servings

My rice dish as rice and peas, not as a rice and pea soup-- oops!!