oregano rice with lime

lovely oregano rice with lime

This is one of those dishes that you look to see what you have in your fridge and you put it in a dish and cook it! But those can be some of the best ones you make, and there is nothing more satisfying than knowing you are preventing waste AND making a delicious meal.

Oregano Rice with Lime
1 1/2 Cup cooked rice
3 tblsps butter
½ small onion
½ large stalk celery
1 small carrot
¼ green bell pepper
1 ½ teaspoon oregano
juice of one lime
salt and pepper to taste

lovely oregano rice with lime

1. Dice onions, celery, carrot, and bell pepper very fine (I like to use the food processor). In a large saucepan, melt 2 tbls of the butter and add the diced vegetables. Add the oregano and some ground black pepper to the veggies and saute until the onions become translucent.

lovely oregano rice with lime

2. Add the 3rd tablespoon of butter and when melted, add the rice. Stir rice and vegetables well.

lovely oregano rice with lime

3. Add lime juice and stir again.

4. Cook for five minutes on medium-low heat, stirring frequently. Add salt and more pepper to taste.

lovely oregano rice with lime

Serve this as a side dish for any Mexican or Greek dish. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

sesame stir-fry with shiitake mushrooms

 

lovely stir-fry

I was so excited to see some beautiful shitake mushrooms in this week’s local box. I started thinking of ways to prepare these little treasures, and a nice vegetable stir-fry jumped to the top of the list.

lovely stir-fry

Stir-frys are great and so incredibly versatile. They sort of like chilis in that you almost can’t mess them up. I prefer sesame oil and a good base of onions, garlic, and fresh ginger, but really as long as you have some oil, some veggies, and seasoning to your taste, you’ve got a stir fry in the making.

lovely stir-fry

As with salads, I don’t list quantities with my stir-fry recipes, because its really about who you’re making it for and what your preference is for proportion of ingredients. I could have made this stir-fry half mushrooms, but I was reluctant to use so many in one shot.

Sesame Stir-fry with Shitake Mushrooms

Sesame oil (3 Tablespoons for stirfy for two)
butter (a dollop)
soy sauce
Onion
Garlic
Fresh Ginger
Shiitake Mushrooms
Carrots
Water Chenuts
Celery
(any other veggies you like that cook quickly)
Cooked basmati rice

1.Dice the onion, garlic, and ginger together in your food processor or dice fine by hand.

2. Julienne or slice thin (I like to use a mandolin) your carrots, celery, water chesnuts, and any other veggies you want to add. Gently slice your mushrooms into thirds (any thinner and you’ll fall apart and you won’t be able to appreciate their delicious flavor and texture).

lovely stir-fry
lovely stir-fry

3. In a wok or appropriately-sized saucepan, heat your sesame oil with a dash of butter (the butter helps keep the burning point of the oil down and adds to the flavor)

4. Add your onion, garlic, and ginger mix to the oil once it’s hot and saute until onions become translucent.

lovely stir-fry

5. Add the rest of the veggies, add soy sauce to taste (about 2Tblsp for two servings), and cook on medium-high, stirring constantly, until the veggies are tender but not over-cooked.

6. When the veggies are tender, either mix in your rice before plating or serve alongside on the plate.

lovely stir-fry

I love to eat this with some yummy vegetable spring rolls and duck sauce. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

celery


I don’t have any celery recipes to share, really, though you could make soup if you wanted to use it all up in one go.

I keep it in the fridge just to use for mirepoix, that flavourful mix of chopped carrot, onion and celery that is the base for so many soups and stews. Some time ago, can’t remember how, I learned that celery keeps much longer in the fridge if you wrap it in aluminum foil. So that’s what I do.

And one final word on the celery — and its leaves, which are lovely and should be used right along with the stalks: taste it and you realize the difference between organic and conventional. This stuff is green and intensely flavourful. Incomparable to the pale, washed out stuff we get everywhere else.

Non-organic celery is one of the “Dirty Dozen,” so feel good about eating Loft’s.

celery

– Dinah Murdoch lives, eats and writes in Kitchener.