2017 February

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Vegan Sweet Potato Kale Coconut Korma Featuring Della’s NEW Basmati with Caramelized Onion Rice by ‘Stirmaker’ Aly

Posted by | Della Rice Stir Recipes, Della Stirmakers | No Comments

“I live in beautiful Colorado with my husband, daughter, and two muppet-like goldendoodles. Plus, we’re expecting a new baby any day now! Life is busy as parent and while running a small photography business, so easy-to-make meals that turn into great leftovers are usually the recipes that win out in our house. Bonus points, if it’s something my toddler would enjoy! As a vegetarian, I always count on colorful and fresh ingredients to inspire me to make flavorful dishes that leave everyone full and nourished.”

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The night before making this dish, I had just dined at an Indian food restaurant I’d never tried before. The Navratan Korma was delicious! In between trips to the buffet, my dinner date and I recalled all the great homemade Indian food meals we had eaten at the houses of friends, yet neither of us had ever ventured to create an Indian dish ourselves. Our conversation left me feeling inspired to make a dish that had those delicious creamy, curry flavors while including some plant-based protein… and most importantly, could be whipped up in an hour or less. As much as I love the “help” of my toddler at meal times, I know that I can count on the clean-up lasting twice as long as the actual cooking when she joins me in the kitchen. This recipe embraces the delicious tried and true combination of sweet potatoes and kale, and kicks up the protein factor a notch with the addition of raw cashews and navy beans. Don’t forget your vegan butter! That warm naan just isn’t the same without it. Enjoy!

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Hearty Vegan Sweet Potato and Kale Coconut Korma

Serves: 3-4

INGREDIENTS:

4 cups cooked Della Basmati Caramelized Onion Rice, cooked as directed

1 tbsp coconut oil

1 yellow onion, finely chopped

4 cloves of garlic, minced

1 tbsp grated ginger

4 oz tomato sauce

2 tbsp curry powder

1 tsp garam masala

13.5 oz can lite-coconut milk

2 medium sweet potatoes, diced

¾ cup raw cashews

2 cups chopped kale

15 oz can navy beans

Salt, to taste

Handful of cilantro, chopped

3-4 pieces of naan and your favorite vegan butter

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DIRECTIONS:

Using a rice maker, or directions on package, prepare Della Caramelized Onion Rice. While rice is cooking, heat large skillet, then add coconut oil, onion, garlic and ginger. Cook over medium-high heat, stirring frequently, for 5 minutes. Add tomato sauce, curry powder, garam masala, coconut milk, sweet potatoes and cashews. Let simmer for 20 minutes. When the sweet potatoes are nearly soft, add kale and navy beans and let cook for an additional 5-10 minutes. Prepare naan as directed. Serve over Della Caramelized Onion Rice, top with chopped cilantro and salt to taste. Serve with warm naan.

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Photo Feb 06, 11 54 56 PM

VeGan Sweet Potato Kale Coconut Korma | Della Rice

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Risotto 101: Tips to Mastering Basic Risotto

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Risotto has a reputation for being difficult. It is often thought of as an intimidating, advanced level dish. You might order it at a restaurant, but it’s definitely not something you’d attempt at home. Well, we are here to do away with those myths. In fact, basic risotto is pretty simple and can actually be conquered in just a few easy steps, we promise! We have a some tips and tricks up our sleeve that will give you a no-fail delicious, creamy risotto every time. Lets get started…

IMG_1604In order to have success with your risotto is important to follow a few simple rules. The first is the type of rice you use. You must use arborio rice when making risotto. It is short and fat and is ideal for absorbing liquid and creating that lovely creaminess. Other rice just isn’t going to produce the same results. The second trick is to use the right pan. A deep, roomy pan is ideal. This way heat can distribute evenly and the risotto can spread out. The next trick is in the stock. The first step to any basic risotto recipe is bringing chicken or vegetable stock to a simmer in a separate pot. Use low-sodium stock so that the risotto doesn’t get too salty as it cooks. Always keep the stock warm over low heat throughout the cooking process. When adding stock to the risotto remember to add it gradually, about ½ cup at a time, and allow that to absorb before adding more. Stir frequently, if you allow it to sit too long it will get gummy. You know your risotto is done when it is an al dente texture, firm to the bite but not crunchy. Once you’ve got the basics down you can have fun adding whatever ingredients you like!

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INGREDIENTS:

3-4 C Chicken Stock

2 Tbsp Olive Oil

2 Garlic Cloves

½ Onion

1 C Arborio Rice

½ C Dry White Wine

2 Tbsp Butter

¼ C Parmesan Cheese, shredded

Fresh Herbs, optional garnish

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DIRECTIONS:

Add chicken stock to a medium stock pot and bring to a simmer, keep the stock warm on low while you cook your risotto. In a separate deep, roomy pan over medium heat add olive oil, onion, garlic. Sauté until translucent, about 2-3 min. Add rice, lightly toast for a couple min, do not brown. Add wine, allow to absorb, while stirring continuously. Next add warm chicken stock, one ladle at a time— stir frequently, repeat one ladle full at a time until stock is absorbed and rice becomes tender and al dente texture, about 20 min. Remove from heat, stir in butter and graded cheese for creaminess. Add fresh herbs, this isn’t necessary but adds nice flavor. Enjoy!

Basic Risotto | Della Rice

 

 

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Meet ‘Stirmaker’ Kate + Fresh, Wintry Citrus Rice and Quinoa Salad

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“A New England girl at heart, I love to mark the changing seasons in my kitchen with recipes that include fresh, seasonal fruits, vegetables, and ingredients. I started my recipe blog Tasty Seasons so that I could share these recipes with others. When I’m not in my kitchen, I love to ski in the winter and play in the ocean in the summer.”

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One of the things I like best about this Wintry Citrus Rice and Quinoa Salad is how bright it is, both in taste and appearance. At a time of year when the days can be a bit gray, the vivid colors of this salad are a welcome break. I like to use a mix of bright naval oranges and deep red blood oranges to maximize the sunshine-on-a-plate effect.

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My other favorite thing about this salad is how quick and easy it is to put together. Onion and red pepper get a quick sauté before adding the basmati rice and quinoa blend. While that’s cooking, I slice a few oranges and get the toppings ready to go. Once the rice is done, everything comes together in a beautiful and filling salad. Sometimes I will add sliced chicken or a bit of salmon while other times I prefer to keep it vegan and just enjoy the happy medley of flavors in the salad.

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Wintry Citrus Rice and Quinoa Salad 

Serves 3-4

INGREDIENTS

1 tablespoon olive oil

1 small yellow onion, diced

1 red bell pepper, seeded and diced

1 cup Della Basmati and Quinoa

1 ½ teaspoons sweet paprika

2 cups (16 fl. oz.) low sodium vegetable broth

a few dashes of hot sauce

3 tablespoons extra virgin olive oil

Zest of 1 medium naval orange

Juice of 1 medium naval orange

4 oranges (I like a mix of naval and blood oranges)

½ cup thinly sliced scallions

½ cup sliced almonds, toasted

¼ cup dried cranberries

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DIRECTIONS

  1. In a heavy-bottomed pot large enough to cook the rice, heat the tablespoon of olive oil over medium heat. Add the onion and bell pepper and sauté for a few minutes, stirring occasionally, until the vegetables begin to soften. Add the rice, paprika, broth, and hot sauce. Stir, bring to a boil, cover, and turn down to simmer for 20 minutes, until the rice is cooked.
  2. In a small jar with a tight fitting lid, combine the extra virgin olive oil, zest, and orange juice. Cover and set aside.
  3. Cut both ends off of 1 of the oranges and stand the flat end on a cutting board. Using a sharp knife, cut the peel and white pith away from the orange. Turn the orange on its side and slice into discs (see photos). Repeat with the other 3 oranges.
  4. When the rice is cooked, shake the dressing then pour over the rice. Stir to coat the rice. Transfer to a serving plate or bowl. Top with the orange slices, scallions, almonds, and dried cranberries. This salad is delicious warm, room temperature, or cold.

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Wintry Citrus Rice and Quinoa Salad | Della Rice

Della_Stirmaker_Christine

Slow Cooker Lemon Chicken Artichoke Soup by ‘Stirmaker’ Christine

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It’s soup season! My favorite. Give me a good bowl of soup and a piece of warm crusty bread any meal of the day and I’m a happy lady. Every year I have a few go-to soups like chicken tortilla, tomato, and chicken noodle that I like to make again and again. But I also love to go out of the box and try my hand at some new recipes. I especially love to experiment with recipes that will work in my slow cooker, aka crockpot. It’s such a time-saver to just throw the ingredients in a pot, switch it on, and go! This recipe is meant for one of those crazy days where you aren’t sure if dinner is going to happen. The crockpot does all the work! You won’t believe how delicious it smells, cooking away, while you are at work, running errands,.. fill in the blank. Della’s NEW Basmati with Lemon Zest & Herbs adds the prefect amount of brightness to the tender chicken and artichoke pieces in this soup. I added kale for a little green, but spinach would also work beautifully!

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Crock Pot Chicken, Artichoke, and Lemon Zest Rice Soup

INGREDIENTS:

½ C Della Basmati with Lemon Zest & Herbs

1 Lg Onion Diced

4 Cloves Garlic, minced

1 14 oz jar or can of Artichoke hearts

1 ½ Lbs bone-less skin-less Chicken Thighs, fat trimmed, diced

8 C Chicken Broth

¼ C White Wine

2 C Kale or Spinach, roughly chopped

½ a Lemon, zested

Salt + Pepper, to taste

Garnish:

Parmesan cheese, shredded

Fresh Lemon slices

Fresh Herbs

Red Pepper Flakes

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DIRECTIONS

  1. Add all the ingredients above the crock pot, except for the kale or spinach. Cover and cook for 6 hrs. on low (or 4 on high)
  2. Once your soup has cooked for the full 6 hrs, about 10 min before serving, add the kale/spinach. Stir, cover, and allow to cook for an additional 10 min.
  3. Spoon in individual bowls, garnish, and ENJOY! This soup is wonderful for leftovers.

IMG_1545 copyIMG_1550Lemon Chicken Artichoke Soup | Della Rice