Indian Veggie Rice

Recipe from Weelicious.

I basically increased the Weelicious recipe by using 2 potatoes, 2 carrots 1 large onion 2 garlic, 1.5 C of rice, 2.5 tsp of Curry 2 tsp salt and 1 C. peas.

I also added a pinch of ginger.

I wanted to use it as a meatless meal not  just a side dish and while her suggestion that her recipe serves 4 is probably accurate for a side dish, I doubt it would feed my husband's appetite. 

Mainly I thought that all of the ingredients are super kid friendly (and easy for my 1 year old to feed himself) so I was all for trying it.  My 3 year old liked it a lot.  My 1 year old liked it but it was messy with the yellow curry coloring.  I think next time it would be better with some chicken breast mixed in and maybe a little cinnamon.  Overall though it was filling and tasted good. :)  It did take about 1 hour to cook all the way with the brown rice (not basmati brown as Weelicious suggests)  but I started it early and just stirred it every 20 minutes so it wasn't very time consuming.

Rice and Bean Salad

Adapted from THIS  recipe


Ingredients:
1 can kidney beans (rinse and drain)
1 can Black beans (rinse and drain)
1 can Garbanzo Beans (rinse and drain)
2 cups cooked brown rice
1 lime (juice)
1 avocado chopped
1/4 red onion (a big one) finely chopped
1 red bell pepper chopped
1/2 c mexican blend cheese
1 tsp cumin
1/2 tsp salt.

Mix beans, lime, onion, bell pepper, avocado, salt and cumin.  Follow by the rice and the cheese.  Toss and put in the fridge to chill before serving (not really needed but it is good if its a warm day and will keep awhile before serving if needed)

This was really good with tortilla chips on the side.  I used it as a main dish and my toddler loved it and my 9 month old did too (I eliminated the onion and bell pepper because of size and texture from his bowl.)  I think this would work in a lot of different combinations of veggies and beans.  It could be a base for a burrito or served as a side with tacos or quesadillas.  Its a quick and easy meal that can be made ahead of time.

Pumpkin Ricotta Pasta

I may/will tweek this recipe because I just did it and didn't measure anything.  I had about 2/3-3/4 a container of ricotta from another recipe I made.  I had a can of pumpkin in the pantry and I figured I could make a sauce out of it.  So I apologize if its not exact.  My advice would be to taste as you go and add a little at a time to suit your tastes.

Ingredients

1 lb pasta (I would suggest rigatoni, penne rigatte, fettuccine, or linguine but any will do)
1 15 oz can pumpkin puree (using about 2/3 a can)
1 15 oz carton ricotta (using about 2/3 a carton)
1.5 tsp Italian Seasoning
1 tsp garlic powder
1.5 tsp salt
.5 tsp pepper
.5 tsp nutmeg
1.25 c milk

Mix it all in a sauce pan and let simmer for about 10 min.  Serve over pasta. Done :o)