Posts tagged ‘rice’

February 16, 2013

Tempeh Enchiladas


I finally did it!! (No, not post 2-3 times this week. Oops again). I finally have my own recipe! Well I’m sure I didn’t “invent” tempeh enchiladas. I wanted a new recipe using tempeh and I thought it was a good substitute for ground beef so then I thought of beef enchiladas turned into tempeh enchiladas. Get what I’m sayin’? 

I know, a lot of you will probably read the title and think “Tempeh? Wtf?? WTF!!? No thanks, ya freak” and will leave the site immediately. BUT I hope you don’t leave and I really hope you try this recipe. With the other ingredients involved, you can’t even taste the tempeh (not that it even has a taste to it) and it has an incredible texture. That is my favorite part. I try not to eat a lot of meat so I appreciate substitutions like this one and it is a healthier alternative. NOT that this whole thing is “healthy” because of the tortillas, rice, enchilada sauce and mounds of cheese I used but you know what I mean. 

My husband and I have really loved this Buffalo Tempeh “Wing” recipe for many years but I figured it was time to try a new tempeh recipe and I’m glad I did. This is a new favorite.

If you don’t try it out, forget you! Just kidding…but not really.

Ok kidding.


I made taco seasoning from scratch because I had all of the spices on hand. If you do not, I suggest you stock up on these spices to keep in your cupboard because you can use them for a number of things. OR just buy a packet of taco seasoning…I guess.


Heat up some oil in a pan.


Toss in some diced onion.


Then the shredded tempeh. You don’t need to tell me how gross this looks, I know. Don’t be scared.


Homemade taco seasoning.


Make sure it is mixed well.


Add in your cooked rice.


Drained black beans are next.


Some enchie sauce.


And finally, cheeeeeeeese.


Now doesn’t this look more appetizing? Well…maybe not the colors but it’s so good, I promise you!


Make sure you roll up each enchilada tightly so they will all fit into your baking dish.


Add the rest of the enchilada sauce on top.


Top with more cheeeeese!


Finished! I should have left it in longer but I was getting impatient and very hungry and anxious to see if it worked.


It worked!! I topped it with hot sauce and ate it while watching the movie, Looper. Not such a terrible movie I’d have to say. It’s very strange how they made Joseph Gordon-Levitt look like a young Bruce Willis. Oh Bruce… I hope you never retire.




Ok that’s all I have to say because as I’m sitting here, I can here gun shots in the distance and it’s incredibly distracting. I might go hide under the table (I hear them quite often, I guess that’s what happens when you live in the middle of the Maine woods and people need to “practice” their shooting techniques, at least that’s what I tell myself it is).

Tempeh Enchiladas


Taco seasoning 

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper


  • 2 packages of tempeh, shredded
  • 1 can black beans, drained and rinsed
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 cups cooked rice
  • 8 large tortillas
  • 28 oz can red enchilada sauce
  • Shredded cheese (we used a mexican blend)


To make the taco seasoning: Mix the spices in a bowl! Set aside.

Preheat oven to 375°F

Heat oil in large skillet over medium high heat. Add diced onion and cook until softened, ~3 minutes. Stir in crumbled tempeh and taco seasoning. Mix well and cook for 5 minutes. Stir in beans, cooked rice, 1 1/2 cups of the sauce and 1 cup of cheese. Mix well and continue to cook until everything is heated thoroughly, ~5-7 minutes.

Grease a 9 x 10 glass baking dish with a good amount of non-cook spray and set aside. Wrap tortillas in a slightly damp paper towel and heat in microwave for a 10-15 seconds. To each tortilla, add in some of the tempeh mixture, roll very tightly and place into the baking dish. Continue with the rest of the tortillas.

Pour remaining enchilada sauce on top of the tortillas and the rest of the shredded cheese. Cook in the oven for 15-20 minutes or until the cheese is melted and bubbling. 

Serve immediately.

**Print this Recipe**


December 17, 2012

Red Curry Chicken & Vegetables

I woke up this morning to quite a lot of snow!

IMG_3815IMG_3821-horzIt is continuing to snow as we speak. I didn’t have to go anywhere today so I have been enjoying it from the inside of the house. Unfortunately my husband had to go to work tonight, so I do feel terrible about that. Poor fella’…

Speaking of my husband, this meal was all his idea. For our last grocery trip, I came up with the pasta idea and this was his. The pasta came out really well but he may have picked the tastier dish. I wasn’t actually going to post about it because I thought it was too simple but after we made it I knew it would be a good one to share.

When out at a restaurant or ordering take out, I never think to order a curry dish. I always enjoy it, but for some reason I always order other things. Don’t you worry though, I help myself to my husbands when he orders it. Next time I will venture out of my comfort zone and get wild with some curry dishes! …Huh?

Anyway, all we had at the house was rice and coconut milk but luckily the ingredients were fairly cheap. We only had to buy chicken (we used boneless, skinless tenders), curry paste, basil and frozen vegetables. I almost said no to the basil because of the cost but in the end it was worth it! Reminder: I need to buy a basil plant again.


Let’s talk about veggies for a moment. Like most people, I try to buy whole, fresh vegetables when possible. For this meal we knew we wanted a variety so instead of going through the produce area and hand picking a bag of mushrooms, a bag of broccoli, a bag of carrots (you get my point) we went to the frozen aisle and found a mixture of the stuff we like. This one had broccoli, mushrooms, onions, red peppers and carrots. We thawed it under running water when home and had our veggies all chopped up and ready to go! We often buy frozen vegetables for situations like this, just stay away from the ones that have weird seasonings or butter in them.


I apologize for this next picture, chopped up raw chicken doesn’t look very appealing but I’m leaving it anyway!



We loved preparing this meal because it only involved this one pan and a rice cooker! Easy.

Oh and by the way, we love spicy food so we definitely added in a hefty amount of red pepper flakes!

Once the curry paste was added to the coconut milk, it turned into a lovely golden hue. 



Serve over rice when finished!


I am not too familiar with curry dishes, and maybe they are supposed to have more liquid/less rice but this was fantastic and we really loved the outcome. The flavor was really great and I look forward to experimenting with different flavors and veggies! Maybe swap chicken for shrimp next time…hmmmmm. Or should I say MMMMMM!

Red Curry Chicken And Vegetables
makes 4 servings


  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp brown sugar
  • 1 bag frozen mixed vegetables (broccoli, mushrooms, carrots, onions, etc)
  • 1/4 cup fresh basil
  • Red pepper flakes, to taste (optional)
  • 1.5 lb boneless, skinless chicken tenders, cut into bite sized pieces
  • White or brown rice, for serving. (We used 2 cups, cooked)


Place frozen vegetables in a colander and thaw with cool, running water. Set aside.

In a large skillet, bring coconut milk to a simmer over medium heat. Stir in the red curry paste and brown sugar, bring to a boil. When it begins to boil, reduce heat to a simmer for 5 minutes.

Add the chicken pieces to the mixture and continue to cook until the chicken is no longer pink in the middle. Add the mixed vegetables and cook until heated through, 5-7 minutes. Stir in the fresh basil and red pepper flakes. Serve over rice.

**Print this Recipe**

November 11, 2012

Steak Burritos with Rice and Corn Salsa


These pictures aren’t that appealing, however this meal is SO GOOOOOOOOOD. (And I know it doesn’t appear to be a burrito – I’ll explain later) We have had it three times the past two days. I guess we like it? My husband is the reason this meal was created so I guess I’ll give him the credit. He said the rice and corn salsa were inspired by Chipotle’s version. They simply have cilantro, lots of lime, salt and pepper. We added a jalapeno to the corn to give it some heat. You could also add things such as bell peppers and red onion. I recommend doubling the corn salsa recipe…it could go well with so many things. FACT: it is awesome with tortilla chips.



I meant to take a picture of the jalapeno but I forgot and this was all the proof I could find. I am assuming you all know what a jalapeno looks like…







So, we were at the store looking at packets of marinade for our steak but after thinking about what we had on hand at home, we realized we could easily make our own. We didn’t really measure, but basically we put the steak in a bowl. Mixed in some salt and a good amount of pepper until the pieces were coated. Then we added some worcestershire sauce, a good amount of vegetable oil  and some water to make sure the steak was covered enough. That was probably the worst recipe you have ever heard but the point is, it’s pretty hard to mess up a marinade so go nuts! The second time we used a McCormick marinade packet, which also worked well.

The first time we made the burritos we found a package of beef strips which made things really easy. The strips were no where to be found the second time and we were forced to buy a whole steak and cut it into strips. Torture! Just kidding. Seriously though, next time we will search for those strips because they had really good flavor and texture for only $6. The whole steak we bought had a lot of fat on it and pretty chewy. That was our fault. Mostly for being poor.



We used our trusty ol’ rice cooker and mixed in the rest of the ingredients after it cooked. It came out perfect. Sticky, limey, cilantro-y (?)

We slathered some refried beans onto the tortilla before adding the other ingredients.



Here is where I went wrong (or right??)…I piled waaay to much stuff on top of my tortilla that as soon as I attempted to roll it up into a perfectly shaped burrito, it tore apart and dumped all over my plate.

Don’t worry, that didn’t stop me from inhaling it. AND I may have “accidently” overstuffed the other burritos. 

Sorry I’m not sorry.


Steak Burritos with Rice and Corn Salsa
{makes 2  4 burritos}


For corn salsa:

  • 1 cup frozen corn kernels
  • 1 large Jalapeno with ribs and seeds removed, diced
  • 1/4 cup cilantro, chopped
  • Juice of 2 limes
  • Salt and Pepper

For the rice: (you will most likely have leftovers, which isn’t necessarily a bad thing!)

  • 1 cup dry white rice (approx. 2 cups cooked)
  • Juice of 2 limes
  • 2/3 cups cilantro, chopped
  • Salt and pepper

For burritos:

  • 1 pound steak, cut into strips
  • 1 packet marinade of your choice*
  • 4 tortillas
  • 1 can refried beans, heated (optional)
  • Salsa (optional)


Marinate the steak for at least 1 hour. The longer the better.

Place the frozen corn into a colander and rinse under water until thawed. Pat dry. In a medium sized bowl, add corn, jalapeno, cilantro, lime juice, salt and pepper. Mix well. For better results, let marinate in the fridge for at least 30 minutes. Set aside.

Cook the rice according to package directions or in a rice cooker. When finished, immediately stir in cilantro, lime juice, salt and pepper.  Set aside.

While the rice is cooking, heat a skillet over medium-high heat and cook steak (along with the marinade) to your liking. We cooked ours medium rare, which took approx. 10 minutes. Set aside.

Wrap tortillas in a damp paper towel, microwave for 10 seconds. Lay the first tortilla on a flat surface, spread on some of the refried beans down the middle. Staying in the middle, add some corn, rice, salsa and steak. Carefully tuck in the sides and roll into burrito. Repeat with the remaining tortillas.

*We used McCormick’s brand. Make sure you read the back because most marinades will have you add in other ingredients such as oil or red wine vinegar.

**Print the Recipe**

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