2016 October

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Meet ‘Stirmaker’ Jayna + Fall Harvest Wild Rice Stuffed Pork Chops!

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“I am a Colorado native living Denver who loves to be outdoors. Whether its biking, hiking or skiing I’m always up for doing something active in the sunshine. I love food because it is the most basic and beautiful way that we interact with the environment. Food is powerful and it deserves to be celebrated!”

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Fall is here and the crisp in the air means more to me than breaking out the boots and scarves. I can finally turn on my oven again and that means comfort food! This wild rice stuffed pork chop is just that. The stuffing borrows flavors from Thanksgiving dinner and mixes it with bright punches of color from the apples and tart cherries – all packed into a meaty pork chop that is seared golden brown and finished in the oven. Cheers to the changing of the season and all the food it brings!

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Fall Harvest Wild Rice Stuffed Pork Chops

INGEDIENTS:

  • 4 bone in pork chops
  • 3 tablespoon olive oil, divided
  • 2 stalks celery, chopped
  • ½ medium onion, chopped
  • ½ Fuji apple, cored and chopped
  • ½ cup dried tart cherries
  • ¾ cups toasted walnuts, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • 1 cup Della Basmati and Wild Rice
  • 2 cups chicken stock
  • Salt and pepper

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DIRECTIONS:

  1. Cook Della Basmati and Wild Rice as directed, substituting chicken stock for water.
  2. While the rice is cooking heat 1 Tbs olive oil in a large saucepan over medium heat. Add onions and celery and cook until softened.
  3. Add garlic to pan, cook for 2 minutes or until fragrant. Stir in sage, thyme and salt and pepper to taste
  4. Remove vegetable mix from heat. Stir in rice, walnuts, tart cherries, and apples.
  5. Cut a pocket into the pork chops by laying the chop on its side and cutting into it horizontally.
  6. Stuff the pork chop with approximately ½ cup of stuffing mixture. You may use more or less depending on the size of the chop. Secure the opening of the pocket with toothpicks.
  7. Pre-heat oven t o 375 degrees
  8. Heat a large skillet with 2 Tbs olive oil. Add chops to the skillet and cook until both sides are golden brown, approximately 2-3 minutes per side.
  9. Transfer chops to an oven safe baking dish and bake for 15 minutes or until a thermometer reads an internal temperature of at least 145 degrees.
  10. Let rest 5 minutes, enjoy!

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Easy, Classic Ratatouille by ‘Stirmaker’ Christine

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Ratatouille isn’t just that adorable Pixar movie that somehow made rats lovable. It’s a classic French dish that has been around for centuries. If we are getting fancy some call it a Provencal stew because it’s origins and are from the Provence region of France. For me, it is a genius way to use up those leftover squash, peppers, and tomatoes that I just can’t help but buy in abundance at the farmer’s market. This dish is both hearty and healthy– the best combination. It is comforting, but won’t leave you feeling guilty like so many comfort foods do because it is chocked full of deeply flavorful sautéed vegetables. Some people eat this dish on it’s own, but I prefer to eat mine with fluffy, buttery rice. It is the perfect base to soak up all that yummy stewed sauce!

img_8147Did I mention this dish is as simple as it gets? It comes together in 20-30 min, making it great for those busy weekdays. It’s pretty enough to serve as a side or main dish at a dinner party as well! When I made it last week, I had a few friends over and we enjoyed it with a glass of wine and some bruschetta as an appetizer. It felt like we were having a gourmet Mediterranean feast! It is one of those easy, throw-together meals that still makes an impression. It’s a keeper y’all!

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INGREDIENTS

Della Rice, Basmati, cooked as directed

1 Tbsp Olive oil

1 Red Onion, roughly chopped

3 Cloves Garlic, finely chopped

1 Eggplant, roughly chopped

1 Zucchini, roughly chopped

1 Orange Bell Pepper, roughly chopped

1 Yellow Bell Pepper, roughly chopped

2 Tomatoes, roughly chopped

1 C Canned Chopped Tomatoes (I used Pomi, but any brand will work here)

1 Tbsp Herbs de Provence

Fresh Basil, about 2 Tbsp, chopped

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DIRECTIONS

1. Cook rice as directed

2. While the rice is cooking, place a heavy bottomed pan or cast iron skillet over medium heat and add the olive oil.

3. Once the pan has gotten a chance to heat up add chopped onion and garlic (make sure pan isn’t too hot or the garlic will burn) and cook until onions begin to become translucent and cooked through.

4. Next, add the the bell peppers, eggplant, zucchini. Season with salt and pepper and Herbs de Provence. Let the vegetables cook down for about 10 min.

5. Add the both the fresh tomatoes and canned tomatoes next and cook for another 5 min.

6. Once the vegetables have turned into a thick, bubbly stew, it is ready to serve! Add a generous amount of fresh basil to the stew and ladle over warm rice. Salt and pepper to taste. ENJOY!

Note: If you want to add meat to this dish it would be great sweet or hot Italian sausage or baked chicken.

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Celebrate ‘National Taco Day’ with our Top 5 Recipes Featuring Della Rice!

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It’s only natural that one of the most beloved foods of all time, the taco, should have it’s own day. That day, my friends, is today. Happy National Taco Day! Not that you need an excuse to eat more tacos, but if you do, this is a pretty good one. To celebrate we are sharing a tasty round-up of some of our favorite taco ‘stirs’ featuring Della Rice from over the years. Now the hard part is choosing which one to make… 😉

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1. Chipotle Fish Tacos with Garlicky Rice and Mango Salsa by ‘Stirmaker’ Christine

2. ‘Kid-friendly’ Do-it-Yourself Taco Rice Bowl by The Chirping Moms

3. Beef, Guacamole, and Cheese Mexican Rice Bowl from Brooklyn Active Mama

4. Tex-Mex Turkey Rice Bowl by Eat. Sleep. Be

5. Roasted Garlic Fish Taco Rice Bowls from the Della Rice Test Kitchen