Soupy Rice in Rich Tomato Broth

Our littlest guy was sick most of the night with a stomach virus. By noon he was so hungry, but nothing sounded good....until Mama made Soupy Rice in Rich Tomato Broth.  This dish is perfect on a cold day, when under the weather, as a snack, for breakfast, or in the lunchbox thermos. It takes minutes to prepare and tastes delicious.

Soupy Rice in Rich Tomato Broth

1/2 onion, chopped fine
3/4 cup finely chopped carrot
1 cup white rice
2 T olive oil
1 can organic tomato sauce
1 clove of garlic
1 1/2 tsp cumin
1 1/2 tsp sweet paprika
3 + cups water - start with three and as rice cooks, add more water as needed to keep it soupy
1 T Better Than Broth Vegetable Base low sodium version
salt to taste

Saute onion, carrot and garlic in oil until onion is translucent and carrot is soft. Add rice and saute a minute or two until rice is coated in oil. Add tomato sauce, water, veggie base, cumin and paprika. Taste and add salt if needed. Bring to a very slow simmer and cook until rice is tender. You may have to add up to two or more cups of water as the rice thickens the broth.

Serve with warm flour tortillas. If you are not sick, feel free to add cilantro and sliced avocado. Keep it simple if recovering.

Our little guy kept hovering around the kitchen anxious to try a bowl. After cooling the first bite and eating he said,"Yum Mama, this is perfect." I am so happy when I can provide just what they need to feel better.

Ok, so not the best photograph. However, this dish is meant to be simple but oh so delicious.

Lavosh Vegetable Roll-Ups

I am so excited to share this recipe with you all! Most importantly because it is from the Engineer, my husband. (I am trying to keep names off of my blog :)) He has had a variation of this amazing lunch for the past three days and I guess his culinary inspiration motivated him to take beautiful photos to boot.  So it is with great pleasure that I introduce you to the Lavosh Vegetable Roll-up.

Lavosh is a thin, pliable flatbread that lends itself to many different ingredients. It comes in a regular and whole wheat variety, either of which taste delicious.  It is fat free, cholesterol free, sugar free and low in carbohydrates. It does contain a small amount of protein too but it is important to include either hummus, beans or a grain to up the protein content and keep you healthy and strong.

I am grateful to have a family so fully supportive of eating healthy! While the Engineer is not a vegan, he does eat vegan/vegetarian on most days and for most meals. I am so happy to have a partner that takes health seriously and supports trying new things. With that said, I would never force a vegan diet on anyone. It is by example that I prefer to work some magic. And let me tell you it is rubbing off all over the place! Yay healthy bodies and minds!!!

Lavosh Vegetable Roll-ups

1 piece of lavosh flatbread
3 T hummus
1/2 cup chopped romaine lettuce
10 sliced cherry tomatoes
10 sliced kalamata olives
1 T of salad dressing of choice such as italian or balsamic

Additions based on availability:

whole garbanzo beans
diced red onion
sliced cucumber
sliced radish
sun-dried tomatoes
avocado
jicama sticks
(and shredded cheese for those non-vegans!)

Spread lavosh with hummus. Line ingredients up and roll. Slice in half. If you are super hungry, eat the whole thing. If not, eat half for lunch and half for your late afternoon snack.

Look at this fresh and vibrant wrap. It is loaded with healthy ingredients to keep your body moving and your brain on task.

Let's eat! Wrap these yuumies up and pack in the lunch box.

I am thinking of a Mexican version as well. Black beans pureed, cilantro, lettuce, olives, tomatoes, red onion, garlic and corn. Served with a side of tortilla chips and salsa. Photos to come soon!

Question of the day:

How is your healthy eating affecting family members and friends?

Open Faced Vegetable Sandwich and Romesco Sauce

Bursting with flavor, this open faced vegetable sandwich is a perfect Saturday afternoon lunch. It leaves you satisfied, but not overly full, so you will have plenty of energy to tackle the garden, gym or whatever suits your fancy!

Open Faced Vegetable Sandwich

2 pieces whole grain bread per person
1 large portobello mushroom per two people
container of fresh oil packed sundried tomatoes (we have them located in the olive bar at our Whole Foods)
container of fresh kalamata olives
baby spinach
hummus
romesco sauce
lemon pepper to taste
salt to taste

Toast the bread. With a spoon, scrape out underbelly of mushroom. Slice mushroom and spray with olive oil cooking spray. Sprinkle with lemon pepper and salt. Cook on grill pan until tender and just at the point of giving up its juices. When toast is ready, take one piece and spread a thin layer of romesco sauce. Add layer of spinach, and generously heap with cooked mushroom. Take the other piece of toast and spread with hummus.  Add layer of spinach and two or three tomatoes. Serve olives on the side.

I prefer to savor each piece alone, but feel free to combine the two into one decadent sandwich. This sandwich can be adapted so easily! Add grilled zuchini, eggplant, or roasted red peppers for variety. Artichoke, lemon zest and green beans would also be lovely. The possibilities are endless!

Romesco Sauce is a Spanish spread that is amazing with roasted root vegetables and/or spread on sandwiches or toast.  It keeps in the refrigerator for about a month if covered in a layer of extra virgin olive oil. I have never purchased it pre-made but I would bet you could find it at a specialty market. I have to urge you to give ths recipe a whirl. It isn't nearly as time consuming as it initially seems. It is most impressive to serve as an appetizer with an array of roasted or grilled vegetables and offers variety from the same old dips and spreads.

This recipe is adapted from the book Simple Soirees by Peggy Knickerbocker. There are many varieties of Romesco on the internet, but I have adapted this one to be quick and easy. I had the pleasure of meeting Peggy at a cooking class that my dear friend Sherri took me to for her birthday last year. It was a wonderful evening of cooking together and something I highly recommend you do with your buddies. If you are new to cooking or looking to liven the repertoire in your own kitchen, cooking classes provide ample lessons and loads of fun!

Ingredients for Romesco Sauce. Always get your ingredients out before you begin cooking. Put them away as you use them to help keep a clean and organized kitchen.

Romesco Sauce
adapted from the book Simple Soirees by Peggy Knickerbocker

3 teaspoons chili powder
1 1/2 cups hazelnuts, roasted
6 cloves minced garlic
jar of roasted red peppers, I use between 3 and whole jar, depending on taste and size
3 T of tomato paste, add more if needed
1 1/2 tablespoons sweet paprika
1/2 teaspoon hot paprika
2 1/2 tablespoons sherry vinegar
1 1/2 cups olive oil
salt to taste, start with 1/4 teaspoon and adjust as needed

Take foil lined pan and add nuts. Roast in the oven at 400 degrees until just starting to turn lightly brown and fragrant. Watch closely as they go from done to burned quickly.  Add nuts to food processor along with rest of ingredients except olive oil. Start pulsing. Slowly drizzle the olive oil through the spout. You want a consistency slighty softer than peanut butter. Have a piece of bread on hand for tasting. Adjust salt and oil if needed. This sauce tastes better after a day or so. The flavors blend and soften. However that doesn't mean that we don't dig in right away. This makes a large batch. Save in a pyrex covered with oil. It will harden in the refrigerator but mix the olive oil back in or spread on warm toast to soften again. This is such a versatile recipe to have on hand. Yum! Yum! Yum!