Tag Archives: flat leaf parsley

Garlic Parsley Bread

8 Jun

I loooooove garlic bread… I know it’s not the most intelligent thing to eat when on a date, but I really do not care. I go by Rachael Ray’s philosophy that 2 garlics cancel each other out. Hey… the computer surfer guy who opted not to kiss me because of the garlic mushrooms we BOTH ate, missed out!!

I made this recipe as an easy side to accompany my Spinach Cannelloni for my BIL’s birthday party… it also works extremely well to use up those parsley stems too rough to put inside the cheese filling. It’s all about using everything in the kitchen and minimizing waste… just like in a restaurant.

GARLIC PARSLEY BREAD

1 whole-wheat baguette
5-6 garlic cloves, chopped in large pieces
Stems of fresh Italian parsley… I used the stems left-over from the parsley chopped for the filling in this recipe
2 tbs of softened butter
Drizzle of olive oil
Salt and Freshly Cracked Black Pepper to taste
  1. In a small food processor blend together the garlic cloves and parsley stems until you create a green paste.
  2. In a small bowl, add the green garlic/parsley paste, butter, olive oil and season with salt and pepper. Mix well to combine.
  4. Cut the baguette into a top and bottom half. Spread the garlic/parsley spread onto both halves. Place them one on top of the other back again and wrap in parchment paper before wrapping in aluminum foil.
  5. Place in a 425F oven… the same one you’re using to bake the cannelloni. Bake and allow the flavors to penetrate the bread for about 20-25 minutes. I usually just place it in the oven with whatever I am making and leave it there until we’re ready to eat.

Slice the bread into 2” slices and serve warm…

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Provençal Rice

21 Sep

With my stove out of commission for a few weeks, I resorted to my trusted friend the rice cooker to help me out in the kitchen.

This is a dish I used to order a lot as accompaniment when I used to eat at La Parrilla Argentina, a “fast food” joint found here in PR in mall food courts.  Never been to Argentina, it’s still in my to-travel list, but apparently this is a popular side dish too.  The name is “french” but that’s the way the named it at La Parrilla, I guess because it uses parsley and garlic.

It’s easy to make, delicious and you don’t need to occupy a stove range when making it.  I usually set the rice cooker and then go off to take a shower, meditate, and do other stuff without having to tend to the food itself.  Rice cookers are the best invention ever…

 Arroz Provencal

PROVENÇAL RICE

1 cup of whole grain, brown Texmati rice (I use the measure in my rice cooker… so I am not completely sure if my “cup” is the same size as yours)
1 tbs sofrito or  2 cloves of garlic, chopped
¼ cup minced flat leaf Italian parsley
½ cup grated Parmesan cheese
Water
Salt
Olive oil

 

  1. Measure rice and wash well.
  2. Place in the rice cooker and fill with rice with about ¼ more than the rice cooker lines say.  Brown Texmati rice needs a bit more water than regular white rice.
  3. Add the sofrito, salt and olive oil to taste. Mix it all in a bit.  I usually pour about 1 tsp to 2 tsp of oil.  I learned to do this by “eyeballing” it.  Cover and turn the rice cooker on.
  4. In my rice cooker, when the chime goes off, I still need to let it rest for about 10-15 more minutes to make sure the steam finish cooking the rice.  After this time has passed, fluff the rice with a fork and stir in the parsley and the parmesan cheese.
  5. Let the flavors meld for about 5-10 minutes more and serve.

 

I had this rice with a tomato and avocado salad and french fries.  YUM!!

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