I’m slowly becoming more and more experimental and adventurous in this whole cooking thing. It’s entertaining to buy “new” foods, do a little google-ing (and/or foodie-blog stalking, ya know, whatever), and see what kind of menu I can come up with…
On Monday, I came up with a tentative Dinner List for the week. It’s completely different than any “norm”, and we’ve got two things knocked off so far! Step into my kitchen…
(Stick with me here, I have a random request at the end!
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HC’s Roasted Red Pepper Mexi-cheese Rice
(inspired by this recipe on Closet cooking) Makes 2 Servings
2 svgs Brown Rice (~1 cup, uncooked)
1 cup mushrooms, sliced
1/4 c onion, diced
1/2 c corn
1 Roasted red pepper, chopped into small pieces
Oregano, Salt, Pepper
1 clove garlic, minced
1 tbsp Olive Oil
Water
1/4 cup Lite Mexican Cheese Blend, shredded
Heat the Olive Oil in a small pan; saute the onions and mushrooms, eventually adding the oregano, salt, pepper, and garlic. Add rice and corn; include amount of water needed to cook the rice (may vary according to type used/package directions, etc). Cook rice according to directions. When the rice is done cooking, add the Shredded Cheese and stir thoroughly throughout the rice mixture.
As always, feel free to add any other veggies you might have on hand. You could also use a different variety of cheese, use what you like! The main flavors with this are the Roasted Red Peppers, Garlic and Oregano. And it was delicious! Stirring in the cheese to let it melt and stick to the rice added a soft texture and great mix of flavors.
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Personal Polenta Pizzettes
(inspired by Janel’s post) Makes 2 servings
~4/5 Polenta tube
~3/4 cup Pasta (or Pizza) sauce
~1 cup Shredded Italian Cheese
Toppings of Choice: artichokes, mushrooms, spinach
Garlic Powder, Oregano
Cut Polenta tube into ~8 slices and place on a greased (sprayed with PAM) baking sheet. Top each with one Spoonful of pasta sauce. Sprinkle garlic and oregano on top. Top with cheese and veggie of choice! Bake at 350* for ~20-23 minutes (until cheese is melted). Let cool for ~5 minutes before serving.
(Note: Each pizzette is big enough for ~1 veggie topping. We split this up: 2 artichoke pizzetes, 2 mushroom pizzettes, 4 spinach + mushroom pizzettes)

Letting them cool….(i.e. being patient!)

*My* Pizzettes (I opted out of the artichoke ones…)
Delicious! The mushrooms got a little crisp, so if you like yours soft…take Janel’s tip and saute them while the pizzettes cook, then add them on for the last ~10 minutes. The polenta ‘crust’ is definitely much different than your typical pizza, but I love the mix of a grainy and soft texture.
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A CSS – CFH (Cry For Help!)
I’ve been working on another site (to transfer this blog to) for a little while now; after some creative-contemplating, I’d like to take this “blogging” thing into a more Nutrition/Food and Running – direction. I do know some HTML/CSS coding (i.e. the basics!) but WordPress doesn’t allow FTP access so….I’m a little inhibited here. Agh! IF you have any idea what I’m talking about and/or any tips, LET ME KNOW!
Thanks
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OLRT – One Last Random Thing (because who doesn’t love a good acronym?! I know.)
I’m buying a Food Processor today and am ridiculously excited about it!(!!!!!). What are your favorite recipes that involve this wonderful magic gadget?! I’m ready to start a list….