Recipe: Mexican Rice

Ugh Monday’s- am I right?⁣ ⁣ Big day ahead. Planning on going into the kitchen to wash my hands, get a snack, cook up a little MEXICAN RICE for dinner, go for a walk out my back door and in through the front, wash my hands. Zoom Conference,maybe empty my dishwasher, gonna play it by ear I don’t want to burn out. ⁣ ⁣ Whatcha up to today?⁣

A bowl of freshly made Mexican Rice. The tomato gives it a gorgeous ruby colour with the diced carrots sprinkled throughout the dish

Mexican Rice

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 3 tablespoons olive oil

• 1 1/2 cups long grain white rice

• 1/2 cup diced onion

• 1 large carrot diced (approximately 1/2 cup)

• 1 teaspoon minced garlic

• 1 teaspoon taco seasoning

• 1/2 teaspoon sea salt

• 8 ounces tomato puree 

• 3 cups low-sodium chicken broth

• Cilantro or parsley for garnish optional

INSTRUCTIONS

1. Heat oil in a skillet over medium-high heat. Add rice and cook for 3 or 4 minutes stiring occasionally, until lightly golden brown. Reduce heat to medium and add the onion, carrot, and garlic. Season with taco seasoning and 1/2 teaspoon salt. Cook and stir for about 2 minutes. Add the tomato puree; cook and stir for a minute or two and then slowly stir in the chicken broth.

2. Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro or parsley (optional) and serve.

RECIPE NOTES

Optional: Add frozen corn or peas (thawed), mushrooms, bell pepper in addition to or in place of the potato and carrot.

Recipe: Roasted Acorn Squash

Just when I thought I had finished cooking for the day this little beauty caught my eye and I just had to bake it up. Perfect addition to any meal and it’s the easiest recipe around.

ROASTED ACORN SQUASH

INGREDIENTS

• 1 acorn squash, washed

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt and pepper to taste

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INSTRUCTIONS

1. Preheat oven to 400°F * Cut the squash in half, using a spoon scrape out the insides, and slice into 1/2" half moons.

2. Add the olive oil, garlic powder, salt and pepper. Toss to coat. * Lay the squash out on a baking sheet. Bake for 30 minutes until fork tender and golden in colour.

Recipe: 2 Pasta Salads You Should Make Now

It’s scorching hot in Toronto and I’m not complaining BUT the thought of spending time in front of a hot stove is making me sweat. SOOOOO, bring on the cool, bright, pasta salad! I’ve got 2 recipes for ya. Can’t decide which one to make? Try both, and leave them in the refrigerator for the week. Going to a summer potluck? Bring the Greek Pasta Salad with feta and fresh tomatoes or an Asian inspired bow tie pasta salad may be your dish of choice.

Greek Pasta Salad

This recipe makes a huge batch of Greek Pasta Salad. Share this recipe with friends and bring it to your next potluck This would be great for a potluck.  I usually half the recipe when I make it. We ate this for several days with lunch and dinner. This will keep for 5 days in the refrigerator. The simple mediterranean flavours of the dressing with the creaminess of the crumbled feta and fresh cherry tomatoes is exactly what is missing on your dinner table! Have is as a side or enjoy it as the main dish. 

Prep Time: 10 minutes
Cook Time: -
Total Time: 10 minutes
Serves: 10 - 12
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 (16-oz) box penne pasta
2/3 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup mayonnaise
3 Tbsp greek seasoning
3/4 cup grape tomatoes, cut into halves
1-1/2 cups crumbled feta cheese
1/4 cup chopped fresh basil

INSTRUCTIONS

1. Cook pasta according to package directions. Drain and cool.

2. Whisk together olive oil, lemon juice, mayonnaise and greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.

3. Cover and refrigerate 8 hours before serving.

Asian Pasta Salad

This simple and light pasta salad has quickly found it's place on my summer salad list. This dish will quickly become a family favourite, and a great one to share at any potluck. It can be served as a side dish or eat on it’s own as a light lunch. This Asian Pasta Salad is completely addictive and the sesame-soy dressing will have everyone coming back for seconds!

Prep Time: 20 minutes
Cook Time: -
Total Time: 20 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

SESAME-SOY DRESSING:

1/4 cup grape seed oil
3 tablespoons rice vinegar
2 tablespoons coconut palm sugar or brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce, or tamari sauce
2 tablespoons toasted sesame seeds

PASTA SALAD:

12 ounces bow tie pasta (about 4 cups)
2 cups chopped rotisserie chicken
1 cup shredded carrot
3/4 cup roughly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanuts

INSTRUCTIONS

1. Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.

2. Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.

3. Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

RECIPE NOTES
If you'd like to get some of the prep out of the way you can boil the pasta the day before. Rinse it well with cold water, drain it, and then toss it with a teaspoon or two of grape seed oil to prevent it from sticking. Transfer the cooked pasta storage container, cover and refrigerate overnight. Assemble the salad no more than an hour or two before serving for the best result and reserve nuts to add just before serving.

Recipe: Watermelon Berry Salad

Yesterday, I ran an Instagram poll (one of many I like to do on instagram) and the poll results are in! I posted a photo of this Watermelon Berry Salad and asked “would you like the recipe for this summer salad?” and the “Hells Ya!” have won.

Thank You all for taking part and keep scrolling down for the full recipe. These polls help me decide what recipes to post. and which I should keep to myself, locked away, deep in my archives. I hope you enjoy this salad as much as Frank and I do.

PSA: The dressing is what makes this combination shine BUT if it’s not your thing simply pour the juice of two limes over the cut fruit and toss.

If you've been following along for a while or just joined the KC foodie gang, nothing makes me happier than food. From cooking, to eating to talking about food. So, feel free to comment below. I would love to hear your thoughts. Don’t be shy, let’s chat ~ (((hugs)))

Watermelon Berry Salad

Total Time: 10 minutes
Serves: 4 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

For the Salad

1/2 seedless watermelon cubed (approx. 8 cups)
1/2 cup blueberries
1/2 cup blackberries
1/4 cup crumbled feta (I used goat/sheep milk feta)
8+ mint leaves, chiffonade (cut mint leaves into slender ribbons)

For the Dressing

1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt

INSTRUCTIONS

1. Combine the fruit, mint and cheese in a bowl.

2. Add the dressing ingredients to a bowl and mix well to combine. Pour over salad, toss and serve .