Saffron Rice Pilaf

This may resemble Spanish/Mexican rice in color, paella in taste but it lies somewhere in the middle.  It contains key ingredients of a Paella, is beautifully fragrant and can be an accompaniment to your own choice of protein. I personally like to pair it with juicy jumbo shrimps. You can cook them in or serve as a side dish. Don't get deterred by the list of ingredients...you're cooking them in one skillet after all.
Buen Provecho!

Serves 4

Ingredients:

1 medium white onion, finely chopped

1/2 red bell pepper, finely chopped

2 plum tomatoes, seeded and finely chopped

1 celery stalk, finely chopped

1 medium carrot, finely chopped

1 green chili pepper, thinly sliced

Pinch of saffron threads

1 garlic clove, minced

1 cup long-grain rice

1 3/4 cups homemade or store-bought low-sodium chicken stock or chicken bouillon

1 tbsp vegetable oil

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1 tbsp Fresh flat-leaf parsley, chopped

Method:

Heat oil in a large saucepan. Add onions, bell peppers, chili peppers and cook until tender. Add garlic and stir for 30 sec. Add carrots and celery and cook for 5 min. Stir in tomatoes and cook for 1 min. Add rice stirring constantly for 1 min.

Add chicken stock, saffron, salt and black pepper ,then bring to a boil. Reduce heat to low, cover and cook until all water is absorbed (15-20 min).

Sprinkle chopped parsley on top and serve.

Vegetable Puree Soup

I found a bunch of vegetables in the fridge just lying there this morning. What better way to combine them than into a soup, specially on a winter day? I just love soups...they're nutritious, comforting, versatile and above all they give me an excuse to indulge in some extra bread...fresh and rustic.

Serves 4

Ingredients:

1 large potato, roughly chopped
1 large celery stalk, roughly chopped
2 zucchini, roughly chopped
2  carrots, roughly chopped
1 leek, roughly chopped
3 cups chicken stock
1 chicken bouillon cube
1/4 cup light cream (or half and half)
Salt and freshly ground black pepper, to taste

Method:

In a heavy-bottomed soup pot, combine all chopped vegetables (potato, celery, zucchini, carrots and leek), chicken stock and bouillon. Bring to a boil, cover and cook for 35 min.
Use a hand blender to puree vegetables. Stir in light cream. Season with salt and pepper and serve hot with a slice of crusty bread.

Nutrition Facts: This soup is loaded with vitamins and fiber and mainly low in calories. Soups are a perfect option for those watching their diet. You make the choice of adding little cream, more butter or no fat at all.
Enjoy and stay warm!