spanish rice

really easy and just as good as a restaurant. makes ~4 side dish servings

• 3 tbs olive oil

• 1/2 white/yellow onion, diced

• 3 cloves garlic, minced

• 2 cups long-grain white rice

• 2 cups low sodium vegetable broth

• 14.5 ounces fire-roasted tomatoes

• 8 ounces tomato sauce

• 1 cup corn (I used frozen but canned/drained would work as well)

• Mexican seasoning blend to taste (I made my own)

Heat the oil in a large skillet. Cook the onion for 2-3 minutes, until softened. Add the garlic and cook until fragrant.

Add the dry rice and cook for 3-4 minutes, until the rice is coated in the oil and just starts to brown.

Add the broth, tomatoes, tomato sauce, corn, and seasonings. Bring to a boil.

Cover the pot, lower the heat to a simmer, and cook 12-15 minutes until the rice is cooked through. Remove from heat.

black beans

The perfect vegetarian taco filling or side dish. Serves ~2.

• 1 tbs olive oil

• 1/2 onion, diced

• 1 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp salt

• 1 15-ounce can black beans, drained and rinsed

• 1/4 cup water

Heat the oil in a medium saucepan over medium heat. Cook the onion until softened, about 2 minutes. Stir in the spices. Add the beans and the water.

Cover the pan and reduce the heat so it simmers. Cook for 5 minutes, then mash about half of the beans using the back of a fork or a potato masher. If there is any liquid left, simmer uncovered until evaporated.

beans and tomatoes

Isn’t there a meme about these food items? Good for breakfast with a side of cheesy eggs, dinner with crusty bread to dip, or as a side dish. Serves 2 meals/4 side dishes.

• 1 tbs olive oil

• 2 cloves minced garlic

• 1/4 tsp red pepper flakes

• 1 chopped plum tomato or 1/2 pint cherry tomatoes, sliced

• 1 can cannellini beans, drained and rinsed

• 1/4 cup vegetable broth or water

• 1 tsp parsley

• 1/4 cup parmesan cheese (skip for vegan)

• salt to taste

Cook the garlic and red pepper in the olive oil over medium heat for one minute. Add the tomato and parsley, and cook for another two minutes.

Add the beans and cook for 5 minutes. Stir in the broth/water and salt to taste. Sprinkle with parmesan before serving.

corn salsa

Goes well with tacos, or just as a lazy side dish. Makes 4 side-dish size servings.

• 1 tbs butter/margarine

• 2 cloves minced garlic

• 1/2 tsp red pepper flakes

• 1/4 tsp black pepper

• 1 tsp parsley

• pinch of sugar

• 15 ounce can diced tomatoes (or tomatoes with green chiles)

• 2 cups frozen corn kernels (don’t need to thaw)

Cook the garlic, red pepper, and butter in a skillet over medium heat until softened. Add the tomatoes and juices to the skillet, along with the black pepper, parsley, and sugar. Stir to combine and turn the heat up to medium. Simmer for 10 minutes or until most of the tomato juices have evaporated.

Add the frozen corn to the skillet. Stir to combine and cook for 3-5 minutes until heated through.

sweet potato gnocchi

Lots of elbow grease but I think it’s worth it. Makes two generous servings - I added olive oil, parsley, and garlic to serve.

• 1 pound sweet potatoes

• 1 cup whole milk ricotta

• 1/4 cup parmesan cheese

• 1 1/2 tsp salt

• 1 1/4 cups flour + more to dust the counter

Wash the potato. Wrap it in a damp paper towel, and microwave for 5 minutes or until soft.

Scoop the inside of the potato into a mixing bowl and discard the skin. Mix in ricotta, parmesan, and salt until just combined. Add the flour a little bit at a time, lightly kneading after each addition.

Once the dough is not too sticky to handle, transfer it to a clean, floured countertop. Divide into 4 large pieces, and roll those pieces into long, skinny ropes. Cut the ropes into 1-inch pieces.

Salt and boil a large pot of water. Add the gnocchi once the water is boiling; they are done when they rise to the surface. Drain and serve.