Amy’s Kitchen, Organic Foods

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Side Dish

  1. 1. Amy’s Kitchen Green Bean Casserole
  2. 2. Stuffed Bell Peppers
  3. 3. Easy Baked Polenta
  4. 4. Spanish Rice
  5. 5. Easy Butternut Squash “Risotto”
  6. 6. Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage
  7. 7. Spicy Stir-Fried Collard Greens with Cabbage
  8. 8. Cooking long grain brown rice
  9. 9. Grilled Sweet Potatoes

Amy’s Kitchen Green Bean Casserole

AMys2 cans Amy’s Cream of Mushroom Soup
1 cup milk (or unsweetened soy milk)
1/2 cup white rice, uncooked
1/2 cup chopped red pepper, optional
2 tsp. soy sauce
1/4 tsp. ground black pepper
8 cups cooked cut green beans
1 Cup Crispy onions (we recommend a non-gmo brand such as Trader Joe’s)

Preheat oven to 350 degrees.
Combine first 7 ingredients into a stock pot. Heat until simmering. Pour ingredients into a 3 quart casserole dish. Bake for 20 minutes. Top with crispy onions and bake for an additional 5 minutes.

Stuffed Bell Peppers

Serves 6

Amys3 bell peppers sliced in half (through the stem), stemmed & seeded
8 ounces Amy’s Pasta Sauce
1 cup corn kernels (frozen, canned or fresh)
1.5 cups cooked rice (option: when cooking the rice, cook ½ rice with ½ amaranth. A tasty grainwith the same cooking time as rice)
1/2 cup Fontina or Jack cheese, grated
2 cups boiling water
1 glass or ceramic baking dish 9x13


  1. Preheat oven to 350 degrees.
  2. Mix sauce, corn and rice together in a small bowl.
  3. Place 1/6 of the mixture in each pepper half
  4. Top each pepper with ¼ cheese
  5. Place peppers in baking dish
  6. Pour enough boiling water in baking dish to cover ½ inch of the bottom of the peppers.
  7. Bake peppers in the oven for 20-25 minutes.

Easy Baked Polenta

As a child, Rachel often made this for Amy. It was one of her favorites. This tasty dinner is also gluten free. Serves 4 as a main dish or 6 as a side dish.

1 roll of premade packaged polenta, room temperature (Food Merchants makes an Organic Packaged, polenta)
1 jar Amy’s Pasta Sauce (any flavor)
1 cup shredded mozzerella cheese (or 1/2 cup of parmesan cheese)

Equipment required:
9 x12" baking dish
Non-stick cooking spray

1. Preheat oven to 350.
2. Coat baking dish with non-stick cooking spray
3. Slice up polenta in to 1/2 inch discs
4. Cover the dish with one layer of polenta discs
5. Pour Pasta Sauce over layer of polenta.
6. Top with shredded cheese
7. Bake in uncovered dish for 15 minutes

Spanish Rice

Amy's Kitchen

Serves 4

1 teaspoon vegetable oil
2/3 cup Amy's Organic Salsa (your choice)
1 cup long grain white rice
1 3/4 cup water

Directions: Heat Oil in a sauce pan. Add salsa and simmer for 1 minute. Add rice and water. Bring to a boil. Immediately lower heat and simmer for 15-20 minutes until all the water has been absorbed. Stir and serve.

Easy Butternut Squash “Risotto”

Risotto is a rice dish generally characterized by the use of short grain Italian rice and constant stirring. Here is an easy rice dish that achieves similar results without a lot of hands on cooking time.

• 2 tablespoons butter
• 2/3 cup sliced green onion
• 1 1/3 cups uncooked long-grain rice
• 2 cups Amy’s Light in Sodium Butternut Squash Soup
• 2 cups water
• 3/4 cup grated Parmesan cheese

Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in soup and water. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.

Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage

Here is a great, fall dish. Perfect for a main course or a side dish.

Serves 6


1 cup millet
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced

1 teaspoon dried sage
1 Can Amy’s Cream of Mushroom Soup
2 tablespoons lemon juice


Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, sage and cook until golden, about 5 minutes; transfer to a large bowl. Heat one can of Amy’s Cream of Mushroom soup  and add to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss and serve.


Spicy Stir-Fried Collard Greens with Cabbage

Adapted from a recipe found in the NY Times Health Section by Martha Rose Shulman

2 tablespoons rice wine vinegar

2 tablespoons vegetable broth or water

1 tablespoon soy sauce

2 tablespoons peanut oil, rice bran oil or canola oil

2 teaspoons minced ginger

2 garlic cloves, minced

1/4 teaspoon ground toasted black pepper or red pepper flakes

2 cups shredded red or green cabbage

1 pound collard greens, stemmed and roughly chopped

Salt to taste


1. In a small bowl or measuring cup, combine the vinegar, the broth or water and the soy sauce. Have all the ingredients within arm’s reach from your pan.

2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.

3. Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture.  Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

Yield: 4 servings.

Advance preparation: This is a last-minute dish, but your ingredients can be prepared hours before you cook it.

Nutritional information per serving: 112 calories; 7 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 9 grams carbohydrates; 4 grams dietary fiber; 236 milligrams sodium (does not include salt to taste); 3 grams protein



As noted in the article;
If you’re looking for a vegetable that’s a great source of calcium, collard greens are a find. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk. This is great news for those who don’t eat dairy, and it’s just one of the many health benefits collards have to offer. They’re high in the carotenoids lutein and zeaxanthin, which are important for eye health; they’re very high in vitamins A and C, manganese, folate and dietary fiber; and they’re a good source of potassium and vitamins B2 and B6.

Cooking long grain brown rice

Cooking Instructions

  • 1 cup long grain brown rice
  • 2 cups water or broth
  • 1 tbsp. butter (optional)
  • salt to taste

Put all ingredients in a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover and simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork. A rice cooker may be used with the same water-to-rice ratio. Yield: 2 cups.


Reasons to enjoy brown rice:

The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. Brown rice is high in Manganese (for healthy bones), Selenium (a powerful antioxidant that is necessary for many functions in the body including thryoid, eyes, muscle and heart function), Magnesium and tryptophan (for relaxation). It is also a great source of many b-vitamins and is an excellent source of fiber.

Read more about the benefits of brown rice in the book,  World's Healthiest Foods

Grilled Sweet Potatoes


This recipe comes from Whole Foods Market

4 medium sweet potatoes (about 3 pounds), scrubbed well
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder, optional
2 tablespoons apple cider vinegar
1/4 cup olive oil 

Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, 5 to 7 minutes. Drain well. When cool, slice potatoes lengthwise.

Mix together salt, spices and apple cider vinegar; add oil in a slow stream. Brush this mixture on sweet potatoes.

Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.

Serve potatoes warm.


Per serving: 160 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 30g total carbohydrate (5g dietary fiber, 9g sugar), 3g protein


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