Recipes

Wild, Wild Rice Casserole

Vegetarian & gluten free this casserole can take the place of stuffing on the Thanksgiving table or work as a tasty meat-alternative.

Serves 6-8 as a side dish or 4-6 as a main course 

Ingredients
1 1/2 cups wild rice
5 cups water
1/2 tsp. salt
1 stick (4 oz.) butter
1/2 lb. fresh wild mushrooms, sliced (if none are available, substitute Crimini)
1 leek, just the white & light green parts, sliced & washed
2 stalks celery, chopped with leaves
1/4 cup dry sherry
1 tsp. kosher salt
1 tsp. fresh ground black pepper
2 tsp. chopped fresh thyme
4 eggs
1 cup heavy cream
Optional addition: 10 oz. bag of frozen spinach, thawed & squeezed dry. 

Method
Cook wild rice in water with 1/2 tsp. salt in a heavy pan with a lid. It will take at least 30 minutes & some of the grains will start to pop. The rice will be firm but not hard when done. You may need to add additional water but drain off any extra at the end. Set aside to cool slightly when done.

Using a large heavy pan, sauté leeks in butter until for 2-3 minutes. Add sliced mushrooms & cook covered for a couple minutes then uncover & let them just start to brown. Add celery, salt, pepper & thyme. Sauté for 3 minutes then add sherry & cook till liquid evaporates. Remove from heat & cool slightly.

Beat eggs & cream in a large bowl. Add wild rice & mushroom mixture (& optional drained spinach) & stir to combine.

Butter a casserole dish (9 x 11 will work well). Place mixture in dish, and bake uncovered at 350 degrees for about 45 minutes, or until the center starts to puff slightly.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Winter Vegetable Curry

Serves 4-6 

Ingredients
1, 16 oz. can chopped tomatoes
1 1/2 cups water
2 Tbs. curry powder
3 Tbs. fresh grated ginger
2 cups broccoli florets
2 Tbs. sunflower oil
3/4 pound button mushrooms, halved
1 onion, cut into 1/2” chunks
4 cloves garlic, finely chopped
2 large carrots, peeled, halved lengthwise, & sliced 1/2“on diagonal
1 lb. new potatoes, 1” dice
1 bulb fennel, 1” dice
1, 12 oz. can coconut milk
2 Tbs. chopped cilantro 

Method
In a medium saucepan, combine tomatoes, water, 1 tsp. salt, 1 Tbs. curry powder, & 2 Tbs. ginger.

Simmer for 15 min. while you prepare the rest of vegetables.

Steam broccoli for 1 minute. Then rinse under cold water & set aside. Sauté mushrooms in 1 Tbs. oil & 1/4 tsp. salt until golden. Add garlic, carrots potatoes, fennel & remaining vegetables. Add 1 Tbs. curry powder. Cook for 10 minutes.

Add, ginger & coconut milk and simmer for 15 minutes on low.

Season with salt & additional cayenne if desired.

Stir in broccoli and cilantro before serving.

Serve over Jasmine rice or just as is.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Classic Pasta Fagioli by CARMELINA BRANDS

Servings 10 to 12

Ingredients
2 oz. Extra virgin olive oil 

6 oz. Pancetta bacon, small dice 

8 oz. Brown onion, small dice

4 oz. Carrots, small dice

4 oz. Celery, small dice 

4 Garlic cloves, sliced 

1 Tbs. Sage, minced 

Salt and pepper To taste

2 qts. Vegetable broth

4 cans of Carmelina Brands® Borlotti Beans

6 oz. Carmelina San Marzano® (Puree) Passata 

6 oz. Ditali Pasta, Paone Brand (dry) 

2 oz. Grated Parmesan cheese

1/2 oz. Fresh basil, chiffonade

Method

In a large stockpot, heat oil over medium heat. Carefully add pancetta and let cook for a minute until lightly browned. Add onions, carrots, celery, garlic, sage, and salt and pepper to taste. Sauté the vegetables, stirring often until translucent, about 5 to 7 minutes. Stir in broth and bring to a boil over medium heat. Add Carmelina Brand® Borlotti Beans and Carmelina…’e San Marzano® (Puree) Passata. Simmer the soup over low heat until slightly reduced, about 45 minutes to 1 hour. Add the Ditali pasta into the soup 10 minutes before serving. Finish with Parmesan cheese and basil. Check flavors and serve. Enjoy!

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.