How To Make: Oven-Baked Wild Rice

Never forget rice cooking on the stovetop ever again by using this simple oven-baked method to cook wild rice instead. 


Oven-Baked Wild Rice || A Less Processed Life

We've all been there, right? You put rice on the stovetop to cook, start doing something else, and before you know it, your house is filling with smoke. Oh wait, that's just me?

Oven-Baked Wild Rice || A Less Processed Life

Wild rice typically takes a long time to cook on the stovetop, so it's easy to see how you might forget about it. Enter in this oven-baked recipe. It's not any faster than the stovetop method (and quite possibly takes a bit longer, if I'm being honest), but the result is evenly cooked wild rice that's ready to be used in another recipe or served up on its own as a sidedish. I tend to make my wild rice with water to keep my options open with the leftovers (have you tried wild rice porridge yet?), but you can easily add a punch of flavor by cooking the rice in your favorite stock of choice (chicken, vegetable, or beef).

Oven-Baked Wild Rice (printer-friendly version)

1 cup wild rice, rinsed
2 cups water

1. Preheat the oven to 350 degrees.
2. Place in the rinsed wild rice in a 2-quart casserole dish. Cover with 2 cups water. Place the lid on the casserole and bake in the oven for 1 hour.
3. Remove from the oven and fluff with a fork. Add more water if necessary. Bake for an additional 30 minutes.
4. Remove from the oven and serve immediately.
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How to Make: Roasted Cherry Tomatoes

Bring the flavor back to out-of-season tomatoes by roasting them.


Roasted Cherry Tomatoes || A Less Processed Life

The summer bounty of tomatoes is officially over. And well, it has been for quite awhile.

Roasted Cherry Tomatoes || A Less Processed Life

I know if I were to truly eat local–or seasonally, at the very least–I would eschew tomatoes until next summer. However, sometimes a girl just wants to buy some fresh tomatoes, even if they did have to travel a far piece to get to my local grocery store.

Roasted Cherry Tomatoes || A Less Processed Life

And okay, more often than not, the taste of those out-of-season tomatoes is terrible given the long journey they had to make.

Roasted Cherry Tomatoes || A Less Processed Life

The best way to rejuvenate and concentrate that tomato taste? Roast them in the oven. I love how a little olive oil, salt, and pepper renders nearly-tasteless tomatoes into delicious candy-like treats. (Okay, that may be overstating it slightly, but a caramelized tomatoes is truly tasty.)

I like to add these tomatoes to a simple pasta dish tossed with olive oil and fresh mozzarella. Or they are delicious on their own as a savory-sweet snack, too.

Roasted Cherry Tomatoes (printer-friendly version)
makes about one cup

1 pint cherry tomatoes, rinsed and dried
olive oil
fine sea salt
freshly ground black pepper

1. Preheat the oven to 400 degrees.
2. Place the tomatoes on a rimmed sheet pan and drizzle with olive oil. Shake the pan gently to evenly coat the tomatoes in oil. Sprinkle generously with salt and pepper.
3. Roast for 15 to 20 minutes in the oven, until the tomatoes are soft.
4. Serve immediately or store in the fridge for up to one week.

(lightly adapted from this Barefoot Contessa recipe)

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What's Baking: Cinnamon-Sugar Crusted Banana Bread

When there are ripe bananas on the kitchen counter, baking a loaf of banana bread is always a great idea. 


Cinnamon-Sugar Crusted Banana Bread || A Less Processed Life

I bought a giant bunch of bananas earlier in the week with the intention of making a certain recipe. And then, life happened. And by life, I mean crazy work deadlines. And the desire to sleep.

Cinnamon-Sugar Crusted Banana Bread || A Less Processed Life

Along rolls Friday, and those poor bananas were still sitting forlornly on the kitchen counter, becoming more brown and speckled by the minute.

Cinnamon-Sugar Crusted Banana Bread || A Less Processed Life

So, we all know there's just one thing to do when that happens ... make banana bread! And I have made, like, a billion (slight exaggeration) banana bread recipes on this blog before, but this one has a tiny bit of a (standout!) difference: the addition of a crunchy cinnamon-sugar layer on top. Oy, this was a great idea!

Cinnamon-Sugar Crusted Banana Bread || A Less Processed Life


Since I work from home, I multitasked during a teleconference and got this bread into the oven in less than 20 minutes, start to finish. The worst part was trying to patiently wait the 50 minutes for the bread to bake.

Cinnamon-Sugar Crusted Banana Bread || A Less Processed Life

But, oh my, the wait was worth it. This banana bread is heavenly. And with just 1/3 cup of oil, it's not terribly unhealthy, either. Or at least, that's what I tell myself as I shove yet another slice in my mouth.

Cinnamon-Sugar Crusted Banana Bread (printer-friendly version)
makes one 8-inch loaf

1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup maple syrup
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3 very ripe medium bananas, mashed
1/3 cup melted coconut oil

3 tablespoons granulated sugar
1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Spray an 8" x 4" loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the syrup, sugar, egg, and vanilla extract. Stir in the mashed bananas and then stir in the melted coconut oil.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the prepped loaf pan.
6. In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar over top the banana bread in an even layer. (I used about three teaspoons ... you'll have a bit of cinnamon sugar left over, but that's not a bad thing.)
7. Bake in the oven for 50-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Wrap any leftovers in foil and store at room temperature for up to three days, or in the refrigerator for up to five days.

Cinnamon-Sugar Crusted Banana Bread || A Less Processed Life

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What I'm Snacking On: Savory Pumpkin Hummus

Traditional hummus gets an autumnal twist with the addition of pumpkin.


Savory Pumpkin Hummus || A Less Processed Life

Okay, fine, maybe I'm a little obsessed with pumpkin. Perhaps because so many of the recipes I make don't call for a full can of pumpkin puree, so I'm left with, like, half a can of pumpkin just wallowing sadly in the fridge.

Savory Pumpkin Hummus || A Less Processed Life

Well, you know what you can do with that lonely leftover dollop of pumpkin puree? You can make some delicious savory pumpkin hummus.

Savory Pumpkin Hummus || A Less Processed Life

I toyed with the idea of making a sweet pumpkin hummus – with pumpkin pie spice and everything that's nice – and how good would that be with cinnamon-sugar pita chips? I think it could be quite good, actually. However, my tastebuds were craving something a little more savory.

Savory Pumpkin Hummus || A Less Processed Life

This recipe starts off with all the traditional hummus ingredients – chickpeas, garlic, lemon juice, and tahini – but gets a little extra smokiness and spice with the addition of smoked paprika, cumin, and cayenne pepper. Got a Halloween party to go to next week? Outshine every one else's hummus contribution (because there's always, like, five tubs of hummus at every party, right?) and bring along this tasty savory pumpkin version instead.

Savory Pumpkin Hummus (printer-friendly version)
makes about 1 1/2 cups

1 clove garlic
1 can garbanzo beans, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 cup pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 teaspoon fine sea salt

1. Add the garlic clove to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, tahini, and lemon juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed. Add in the pumpkin puree, ground cumin, cayenne pepper, smoked paprika, and salt and process until smooth.
3. Season with additional salt if necessary. Spoon the hummus into a serving bowl and sprinkle with roasted shelled pumpkin seeds before serving, if desired. Serve alongside pita bread, pita chips, or fresh veggies.

Savory Pumpkin Hummus || A Less Processed Life
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What's For Dinner: Slow Cooker Venison Chili Mac

Classic chili mac recipe gets a Northwoods spin by replacing ground beef with ground venison. 


Slow Cooker Venison Chili Mac  || A Less Processed Life

It is a bit blustery and gray out today, which is perfect slow cooker weather. We make a lot of chili in the fall, and there's something quite comforting knowing that dinner is ready in the slow cooker after spending a day out in the chilly fall weather.

Slow Cooker Venison Chili Mac  || A Less Processed Life

More often than not, our choice for red meat in our house is venison. I don't tend to purchase much ground beef, as, if we're lucky, we (and by "we," I mean, "my husband") will fill our freezer with venison during the fall deer hunting season.

Slow Cooker Venison Chili Mac  || A Less Processed Life

Of course, if ground beef is more your thing, you can easily substitute it in this recipe, no problem.

Slow Cooker Venison Chili Mac  || A Less Processed Life

In my book, a bowl of chili requires plenty of garnishes. My favorites include chopped scallions and plenty of shredded cheese. Oyster crackers are always a good idea, too. And then, if you've got the time, freshly-baked cornbread on the side is never a bad thing.

Slow Cooker Venison Chili Mac  || A Less Processed Life

This recipe makes a whole lotta chili, so be prepared for plenty of leftovers. On the positive side, choosing what's for lunch the rest of the week is a tad bit easier.

Bring on the chilly fall weather! Me and my slow cooker are ready.

Venison Chili Mac (printer-friendly version)
makes 8-10 servings

2 teaspoons extra-virgin olive oil, divided
1 large white onion, chopped
1 garlic clove, minced
1 teaspoon fine sea salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 pound ground venison
3 15-ounce cans tri-blend beans (or 1 can each of kidney, pinto, and black bean), drained and rinsed
1 14 1/2-ounce can diced tomatoes with green chiles
1 14 1/2-ounce can diced fire-roasted tomatoes
4 cups low-sodium vegetable broth
2 cups elbow macaroni
shredded cheddar, sliced scallions, and corn bread, for serving

1. Add 1 teaspoon olive oil to a medium skillet and heat over medium-high heat. Add the onion and saute until softened, 5-7 minutes. Stir in the minced garlic and saute until fragrant, about 1 minute. Stir in the salt, chili powder, and cumin and cook for an additional minute. Remove the skillet from the heat and carefully transfer the veggies to the bowl of a slow cooker.
2. Add the remaining teaspoon of olive oil to the skillet and add the ground venison. Cook until browned. Use a slotted spoon to transfer to a plate lined with paper towels to remove any excess grease. Then transfer the browned meat to the slow cooker.
3. Add the beans and diced tomatoes to the slow cooker and stir to combine. Then stir in the vegetable broth. Set the lid on the slow cooker and cook on low for 5-7 hours.
4. Right before you are ready to eat, place the slow cooker on high and stir in the elbow macaroni. Cook for 15 minutes, or until the pasta is tender. Serve immediately with your favorite garnishes.

(adapted from this Real Simple recipe)

Slow Cooker Venison Chili Mac  || A Less Processed Life

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What's Baking: Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies are a delicious treat perfect for sharing at a fall harvest get-together.


 Pumpkin Snickerdoodle Cookies || A Less Processed Life

It's the first week of October (how is it already October?!) -- but the real question is, are we still into everything pumpkin spice, or are we already totally over it? Pumpkin spice has exploded over the past couple of years, and now you can even get pumpkin-spiced breakfast cereals? I'm not too sure about that.

 Pumpkin Snickerdoodle Cookies || A Less Processed Life

It all started with the Starbucks pumpkin spice latte (or PSL, if you're cool like that). Truth be told, the one time I had a PSL when they first came out several years ago, I kind of hated it. And I haven't tried one since. However, one of our local coffeehouses makes a pumpkin pie latte (with real pumpkin puree, I believe), that actually is quite delicious, if you're into an early-morning sugar high. (Which let's face it, I kind of am.)

 Pumpkin Snickerdoodle Cookies || A Less Processed Life

There's been all sorts of drama of late that the cans of pumpkin puree you buy in the store are actually not purely pumpkin, if pumpkin at all. Turns out that's actually not entirely the case. Libby's (the brand most consumers are familiar with) uses a specific strain of Dickinsons pumpkins called Libby's Select, which, though it might not look exactly like that jack o'lantern you're familiar with, it is a type of pumpkin. It is true that some brands use a variety of sweet squashes in their cans of pumpkin, as this is allowed by the FDA's labeling laws. But for the most part, there really is pumpkin in those cans.

But let me throw this out there: I actually prefer to use canned butternut squash puree when I make "pumpkin" pie as I think it lends a richer, more complex flavor to the pie.

But I digress. Let's talk about cookies! I'm hopping on the pumpkin spice bandwagon with these pumpkin snickerdoodle cookies. The traditional cinnamon-sugar flavor of a snickerdoodle gets a little extra spice with the addition of allspice, nutmeg, and cloves. This cookie is almost cake-like in consistency with a tender crumb and gently-spiced pumpkin flavor.

Pumpkin Snickerdoodles (printer-friendly version)
makes two dozen cookies

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon coarse salt
pinch of freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, melted and allowed to cool
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice (or use 1 teaspoon cinnamon and 1/4 teaspoon each of ground cloves, ground ginger, ground nutmeg, and ground allspice)

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and nutmeg.
3. In a large bowl, whisk together the melted butter and sugars until thoroughly combined. Stir in the pumpkin, egg, and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined.
4. In a small shallow bowl, stir together the granulated sugar and pumpkin pie spice. Scoop the dough into 1" balls and dunk each ball into the sugar-spice mixture to evenly coat. Transfer the balls to the prepped baking sheet and set 3" apart. Use a spatula to flatten each ball into a 1/2" thick circle.
5. Bake in the oven for 10-12 minutes, or until golden and firm to the touch. Let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

(adapted from this Martha Stewart recipe)

 Pumpkin Snickerdoodle Cookies || A Less Processed Life

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