Persian Style Basmati Rice Pilaf

This pilaf reminds me of my favorite Middle Eastern restaurant in Portland.  I like to make it when I'm missing the city.  It is sooo good.  Warm and savory with a hint of sweetness from the raisins.You'll definitely be asked for the recipe.  If you don't have basmati rice, you can use another long grained fragrant rice.  Don't use plain rice if you can help it- it just isn't the same.  Fragrant rice has a better flavor and holds up nicely in this dish.  This is great served with grilled meat or kebabs on the side. 

Nutritional Bonus:  Turmeric, which gives this dish a wonderful flavor and rich yellow color is an antioxidant and has anti-inflammatory properties.  Countries that consume turmeric on a regular basis have lower rates of cancer, heart disease and diabetes, so eat up!

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4 Tbsp. butter

1 small onion, chopped

2 Tbsp. minced garlic

1/2 c. slivered almonds

1 1/2 c. uncooked basmati rice

1/2-3/4 c. raisins

1 tsp. turmeric (or more to taste)

1/4 tsp. cinnamon

1 tsp. salt

3 c. low sodium chicken broth (if you use regular broth, omit the salt!)

Melt the butter in a large skillet (make sure you have a lit to fit it!) over medium heat.  Add onions and almonds, sauteing until the almonds are golden.  Add in the garlic the last few minutes.

Stir in the rice, raisins, turmeric, cinnamon, salt and broth.  Bring to a boil and reduce heat.  Simmer 20-25 mins. until rice is tender- no peeking!  Season as you like with salt and pepper.





Blueberry Lemon Shortbread

I had a major urge to bake something yesterday purely just to have something to do, but I had no desire to get out of my jammies and head to the store, so I dug through my cook books and found a recipe for raspberry lemon bars that I adapted using what I had on hand.  It made a large pan so I wrapped up half of them and brought them by the high school where my husband teaches for his coworkers to snack on during the day.  It makes me feel so good to share some homemade goodness when people least expect it...and it keeps me from eating all of it!  Of course, Little Brother had to sample them first to make sure they were good :)

1 c. butter, softened
1/4 c. powdered sugar
2 c. flour
4 eggs
1 1/2 c. granulated sugar
1/3 c. lemon juice
1 Tbsp. lemon zest
1/4 c. flour
1 tsp. baking powder
1 1/2 c. blueberries (I used frozen that I thawed ahead of time)
powdered sugar for dusting

Preheat oven to 350.  For the shortbread crust, beat butter with an electric mixer for about 30 seconds.  Add the 3/4 c. powdered sugar and beat until combined.  Add the 2 cups flour and beat until well mixed.  Press mixture into the bottom of a greased 9x13 pan.  Bake for 20 min. until golden.

Meanwhile make the filling:  Combine eggs, granulated sugar, lemon juice, zest, 1/4 c. flour and baking powder in large mixing bowl.  Beat for 2 min. with electric mixer till combined.  When crust comes out of oven, sprinkle berries over the top then carefully pour the filling over that.  Arrange berries evenly with a spoon if they moved around on you.

Put back into the oven and bake another 30-35 mins. until light brown and filling has set.  Cut into bars.  Just before serving dust with powdered sugar. 

These don't keep long- keep them covered in the fridge for up to 2 days.  Or you can cut and freeze them up to 1 month.  Thaw in the refridgerator.  I don't think you'll have to worry about them going long.  I'd be surprised if they lasted 2 days anywhere!

Tacos in Pasta Shells

I have definitely been on a Mexican food kick.  Maybe because the sun has finally come out??  I made these for my husband's birthday dinner last week and they were a huge hit with young and old.  Little Brother ate 2 shells to himself!  Big sister, picky gal that she is, had 2 EMPTY shells and a pile of refried beans and rice.  Oh well.  I know she'll appreciate my cooking someday.  :)

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1 1/4 pounds lean ground beef
4 oz. cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
2 cups shredded mexican cheese blend, or half and half cheddar and jack cheese
1 1/2 cups crushed tortilla chips
sour cream and salsa for serving

Preheat oven to 350 degrees.

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.  Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set shells out on a cutting board so they don't touch and stick together.

Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.  Remove dish from oven and top with  cheese and tortilla chips; return dish to oven to cook for 15 minutes more.               

Serve with a salad or rice and beans.