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  Fidellos Tostados
I added some sauteed chicken breast and frozen spinach to this recipe to make it a complete one-pot meal. This turned out to be a good pasta/rice dish that the kids really liked. It tasted like something you'd get in an italian restaurant. When I do it again, I'll probably add some garlic and basil. Peas might be good too, but my daughter's allergic to peas.


12 oz. broken-up vermicelli or angel hair pasta
1/2 C long-grain white rice
3 T olive oil
15 oz. can diced diced tomatoes (drained)
2 1/2 C chicken broth or water (have extra ready)
1 bay leaf
1 t oregano
1/2 t thyme
salt & pepper

Put pasta and rice in large heavy saucepan or stove-ready casserole over medium heat and cook for 5-7 minutes, stirring frequently until light golden.

Stir in 2 T olive oil, chopped tomatoes, broth/water, bay leaf, oregano, and thyme. Season with a teaspoon of salt and pepper to taste.

Bring to a boil, reduce heat to medium, and simmer for 8 minutes stirring frequently.

Reduce heat to low and cook covered for about 10 minutes until the rice and pasta are tender and all the liquid is absorbed. (If the rice and pasta are too firm add 1/2 cup more broth/water and cook, covered, another 5 minutes.) Remove from heat.

Fluff into serving bowl and drizzle with remaining 1 T olive oil.
 
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Our children are allergic to nuts, eggs, milk, soy, peas, lentils, strawberries, sesame, kiwis, cherries, and chick peas. After cooking the same few dinners over and over, we got fed up and needed a change. I’ve decided to really learn to cook, and to share what I learn here. As I find recipes and adapt them to our allergy situation, I’ll share what works (and what doesn’t). If you have food allergic children and need ideas for new things to feed them, or just want some simple new recipes to try, I think you’ll find some here.

Please remember to check all product ingredient listings carefully when avoiding allergens.

You can contact me at patrick.dylan [at] gmail [dot] com.