Good Food Every Day

Lemon Rice Salad
Total Time Prep: 25 min. + chilling Makes 16 servings (3/4 cup each)

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted


Directions

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.
Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Black Eyed Pea Salad
Prep: 20 minutes Cook: 19 minutes chill time: 15 minutes Total: 54 minutes Makes about 6 3/4 cups.

Equipment
Instant Pot

Ingredients
16 ounce bag black eyed peas, wash and remove bad ones
4 cups water
2 bay leaves
1/2 red onion, chopped
1/3 cup Italian parsley, finely chopped
1/4 cup + 2 tablespoons fresh lemon juice, from 1 1/2 lemons, or more to taste
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Optional: add diced carrots, celery, feta cheese

Instructions
Add beans, bay leaves, and water to the instant pot and cook for 9 minutes high pressure. Natural release then remove and strain the beans. Discard the bay leaves and allow the beans to cool completely.
Then transfer to a large bowl with the onion, parsley, lemon juice, olive oil, red wine vinegar, salt and black pepper and mix well. Taste for salt and lemon juice and adjust as needed.
Keep chilled until ready to eat.

Notes:
To use cooked canned beans, use 4 15-ounce cans or 6 cups, rinsed and drained.
This recipe can be halved or quartered.

BAKED CRANBERRY SAUCE
Total Time: 1 hour 5 minutes Yield: 8 servings

INGREDIENTS

½ cup orange juice
1 bag (12 ounce) cranberries, fresh or frozen
1 cup granulated sugar
¼ teaspoon cinnamon

INSTRUCTIONS

Preheat the oven to 350 F.
In a 1-quart baking dish, add orange juice, cranberries, sugar and cinnamon. Mix well to combine.
Cover with aluminum foil and bake for 1 hour. Stir halfway through.
Remove from the oven and mash with the back of a spoon until all the sugar has dissolved and the syrupy cranberry sauce reaches desired consistency.

Let the sauce cool at room temperature. Then, transfer to an airtight container and refrigerate overnight.

NOTES

How to store: Let the cranberry sauce cool to temperature first, then store it in an airtight container in the refrigerator for up to 10 days.

How to reheat: If you like it warm or hot, reheat it on the stovetop for a few minutes.

How to freeze: Store the cranberry sauce in an airtight freezer bag or container and keep it in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Coconut Rice
Servings: 8 Prep Time 10 minutes Cook Time 20 minutes Total Time 45 minutes

Ingredients
2 cups (14 oz) jasmine rice
1 (13.5 oz) can coconut milk
1 1/2 cups (355ml) coconut water or water
Salt

Instructions
Place jasmine rice in a fine mesh sieve and rinse under cold water until water runs clean. Drain well, it works best to tap base of sieve with your hand or against the sink.
Heat coconut milk and coconut water in a medium non-stick saucepan set over medium-high heat. Bring to a boil, season with salt (about 3/4 tsp) add rice and bring to a simmer.
Reduce heat to low, cover and simmer until water has been absorbed (you may find there's a few small pools of liquid at the top and that's fine), about 17 - 20 minutes.
Remove from heat let rest covered 15 minutes. Uncover, fluff with a fork and serve warm.

Recipe Notes

Serve this rice plain or it's also good with mix ins. MIX IN IDEAS:

Toasted unsweetened coconut
Sliced almonds
Black beans
Fresh mango
Fresh pineapple
Bell pepper
Cilantro
Lime

Cheesy Cauliflower Tots

Ingredients

4 cups finely chopped cauliflower (or cauliflower crumbles)
1 egg, whisked
1/4 cup grated parmesan cheese
1/4 cup Cabot cheddar cheese, shredded
1/3 cup whole wheat panko
1 tablespoon garlic powder
1 teaspoon dried parsley

Instructions

Preheat oven to 375. Spray mini muffin tins with cooking spray and set aside.
Place cauliflower in a large microwave safe bowl. Dampen a paper towel and place on top of cauliflower pieces. Microwave cauliflower for 2 minutes, until cauliflower is tender. Squeeze out any excess moisture with a dish cloth or paper towels.
Add the egg, parmesan cheese, cheddar cheese, panko, garlic powder, and parsley. Mix well to combine.
Add 1 heading tablespoon to each muffin tin. Press to pack down the cauliflower into the tin.
Bake 15-20 minutes, until cauliflower tots are golden brown. Let cool for at least 5 minutes before removing from pan.

Hungarian Cabbage With Noodles (Káposztás Tészta)
Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 6 servings

Ingredients

1 large head cabbage, cored and shredded
1 large onion, chopped
8 ounces butter
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound medium egg noodles, cooked

Steps to Make It

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary, to serve piping hot.

Recipe Variations

Add 1 cup sliced button, cremini, or other mushrooms to the skillet with the cabbage and onion and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled, or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham, combining well, and rewarm to serve hot.

How to Store Hungarian Cabbage With Noodles

While best eaten the same day it's made, leftovers can be stored in an airtight container, in the fridge, for up to two days.

Creamy Forest Pasta With Mushrooms
Servings: 4 to 5 Total time: 20 mins

Ingredients

Fine salt
1 pound fresh tagliatelle, or fresh or dried linguine or fettuccine
1 tablespoon olive oil
1 tablespoon unsalted butter
12 ounces mixed wild mushrooms, sliced
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary, plus more for serving
1/3 cup dry white wine, such as sauvignon blanc
8 ounces crème fraîche (see Substitutions, below)
Freshly ground black pepper
1/4 cup roasted or unroasted hazelnuts, coarsely chopped (about 2 1/2 ounces), for serving

Steps

1. Bring a large pot of lightly salted water to boil. Add the fresh tagliatelle and cook, stirring occasionally, according to package directions, 3 to 5 minutes (this will take longer if using dried pasta). Drain, reserving about a 1/2 cup of the pasta water, and return the cooked pasta to the pot.
2. Meanwhile, in a large, heavy-bottomed skillet over high heat, heat the oil and butter until the butter melts. Add the mushrooms and fry, stirring occasionally, until they dry out and turn a bit golden, about 5 minutes, adjusting the heat as needed.
3. Add the garlic and rosemary and cook until fragrant, about 30 seconds. Pour in the white wine, reduce the heat to medium, and cook until slightly reduced, about 1 minute. Fold in the crème fraîche until it melts and makes a smooth sauce. Taste, and lightly season with salt and pepper.
4. Pour the mushroom sauce and a couple of tablespoons of the pasta water over the cooked tagliatelle and stir well to combine, adding more pasta water as needed.
5. Portion the pasta into bowls and top with the chopped hazelnuts and more rosemary.

Substitution suggestions + other tips and ideas:

If, for any reason, you don’t want to use mushrooms >> you could use the same amount (by weight) of sliced leeks, cubed and roasted or steamed squash or chopped spinach. Cooking times may vary.
No crème fraîche? >> Use an equal amount of mascarpone or, in a pinch, Greek yogurt. The sauce will be thinner if made with yogurt.
Instead of hazelnuts >> consider walnuts or pumpkin seeds.
No rosemary? >> Thyme, oregano or parsley would work.

Spicy Corn Cakes with Black Bean Salsa
PREP TIME: 15 m COOK TIME: 10 m TOTAL TIME: 25 m SERVINGS: 6

INGREDIENTS

1 CUP all-purpose flour
½ CUP cornmeal
½ TEASPOON baking powder
½ TEASPOON ground cumin
1 TEASPOON salt
1 TEASPOON freshly ground black pepper
½ TEASPOON cayenne pepper
½ TEASPOON paprika
1½ CUPS fresh corn kernels about 3 large ears
1 Jalapeño pepper minced
3 scallions chopped
¾ CUP whole milk
½ CUP canola or vegetable oil

BLACK BEAN SALSA:
1 15-ounce can black beans drained and rinsed
1 red bell pepper diced
½ red onion chopped
2 Roma tomatoes diced
PINCH cayenne pepper
2 TABLESPOONS fresh cilantro chopped
1 lime juiced
Salt and freshly ground black pepper
Sour cream optional

INSTRUCTIONS

Make the black bean salsa by mixing together the black beans, red pepper, red onion, tomatoes, cayenne pepper and cilantro. Add lime juice and season to taste with salt and freshly ground black pepper. Chill until ready to serve.
In a large bowl, combine the flour, cornmeal, baking powder, cumin, salt, black pepper, cayenne pepper and paprika. Add the corn kernels, Jalapeño pepper, scallions and milk. Stir until combined. The batter will be thick.
Heat the oil in a 12-inch straight-sided sauté pan over medium heat. Drop a small amount of batter into the pan. If the batter bubbles up, the oil is ready. Drop ¼ cup portions of batter into the oil. Cook for 3 to 4 minutes on each side until lightly browned. Transfer to a plate lined with paper towel. Hold the corn cakes in a 200°F oven to keep warm. Repeat with the remaining batter.
Serve warm with black bean salsa and sour cream on top.

General Tso’s Cauliflower
Total Time Prep: 25 min. Cook: 20 min. Makes 4 servings

Ingredients

Oil for deep-fat frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
3/4 cup club soda
1 medium head cauliflower, cut into 1-inch florets (about 6 cups)

SAUCE:
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons soy sauce
3 tablespoons vegetable broth
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons cornstarch
2 tablespoons canola oil
2 to 6 dried pasilla or other hot chilies, chopped
3 green onions, white part minced, green part thinly sliced
3 garlic cloves, minced
1 teaspoon grated fresh gingerroot
1/2 teaspoon grated orange zest
4 cups hot cooked rice

Directions

In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth.
In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.
Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.


Tips
Make certain your oil is hot enough when frying to ensure a crisp, not soggy, result. We recommend testing the temperature of the oil with a kitchen thermometer, as the settings on fryers are often pretty inaccurate.
Adjusting the spice-heat level of this recipe is super simple; just use more or fewer hot chilies. If you are highly sensitive to spiciness, omit the pepper entirely.

CORNBREAD STUFFING WITH APPLES AND BACON
Gluten-free

6 cups Pamela’s Cornbread, cubed 1/2-inch to 1-inch, dried out for a couple of days (use cornbread recipe on Cornbread Mix bag)
10 ounces bacon, chopped in 1/4-inch pieces
4 tablespoons butter
2 small yellow onions, chopped
2 ribs celery, chopped
2 Fuji apples, peeled, cored, chopped
1/2 cup walnuts, roasted, chopped
12 sprigs thyme leaves, finely chopped (2 Tbsp.)
2 sprigs sage leaves, finely chopped (2 Tbsp.)
1 cup chicken broth
1/4 teaspoon cayenne (optional)

Fry bacon until crisp, remove, and reserve. Add butter to pan, add onion and celery, and sauté until golden, about 6-8 minutes. Add apples, walnuts, thyme, and sage. Cook until apples soften, about 4-5 minutes. Toss in a large bowl with cornbread cubes, broth, bacon, and cayenne (if using). Mix well.
Bake at 375 degrees in buttered dish covered with foil for 40 minutes, remove foil and bake until top turns golden, about 20 minutes longer.