Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)
Combine saffron threads and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.
Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.
Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving.
Gnocchi With Sweet Potato And Goat Cheese
This is a real feel-good dish. It’s comfort food to the max, but with ingredients like these it’s ok to indulge once in a while!
- 1/2 tablespoon olive oil
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1-pound package of gluten-free gnocchi
- 1 heaping cup shredded kale or other hearty green
- 4 ounces goat cheese, crumbled
- Himalayan sea salt and pepper
Preheat oven to 350°F. Bring a pot of water to a boil. Toss the sweet potato cubes with the olive oil and spread in an even layer in a 10-inch iron pan. Season generously with salt and pepper. Bake until just tender, about 15 to 20 minutes.
While the sweet potatoes are roasting, cook the gnocchi in the boiling water according to package instructions. Drain the gnocchi, then transfer to a medium-sized bowl. When the sweet potatoes are ready, add them to the gnocchi in the bowl, along with the shredded kale and goat cheese
Pour the mixture into the cast iron pan and bake for 12 to 15 minutes, or until cheese is melted and top is lightly golden. Allow to cool slightly before serving.
Broccolini With Butter Beans
This makes a great side dish, or you can serve it over brown rice, quinoa, or couscous for a delicious main!
- 1 tablespoon extra virgin olive oil
- 1 large organic garlic clove, minced
- 1 large bunch of organic broccolini
- 1 cup organic cooked butter beans (or lima beans)
- 1 tablespoon white wine vinegar
- Half a organic lemon, zested
- Pinch of chili flakes
- 1/4 cup organic slivered almonds, toasted
Warm a cast iron skillet over a high heat. Once the pan is piping hot, drizzle in the olive oil and add the broccolini, making sure all of the stems have equal surface area. Season with a pinch of salt and pepper. Flip over the broccolini once it browns, after about 3 minutes, and add the minced garlic. Cook for another 2 to 3 minutes on the other side.
Once the broccolini is lightly charred on both sides, deglaze the plan with the vinegar. As soon as the liquid evaporates, fold in the beans. Once warmed through, sprinkle the top with lemon zest, a small pinch of chili flakes, and toasted almonds.
Almond Butter Skillet Brownies
I told you there was a dessert! These brownies make a delicious treat, and can be made and served in your favorite cast iron pan. Enjoy!
- 8 tablespoons or organic, grass fed butter
- 1/4 cup unsweetened organic cocoa powder
- 1 cup of raw brown sugar
- 1/2 teaspoon pink Himalayan salt
- 1 teaspoon organic vanilla extract
- 2 large organic free range eggs
- 1/2 cup organic almond flour, sifted
- 1 cup organic semi-sweet chocolate chips
- 2 heaping tablespoons of organic almond butter
Preheat oven to 325°F. Melt the butter in an 8- or 9-inch cast iron skillet over a medium heat. Pour the melted butter into a large mixing bowl, leaving a film of butter on the pan. Whisk the cocoa powder into the bowl with the butter. Add the sugar, salt, and vanilla, and whisk until well combined. Whisk in the eggs, one at a time, then sift in almond flour through a strainer (this avoids lumps). Whisk well. Fold in the chocolate chips.
Pour the batter into the pre-greased pan. Melt the almond butter in a double boiler until runny. Drop dollops of the melted spread over the top of the pan, all over. Using a butter knife, gently swirl the almond butter into the brownies, running the knife lengthwise and crosswise.
Bake for 20 to 25 minutes. Allow to cool completely before cutting into squares and eating.
And there you have it! Try any of these dishes and I bet you won’t be disappointed, especially with those brownies. Enjoy!
Source : https://www.healthy-holistic-living.com