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Archive for the ‘Rice’ Category

Serving size unknown

  • 3 chicken breasts with bones and skin, about 1 1/2 lb
  • 4 garlic cloves
  • 1/4 cup vegetable oil
  • 1/4 cup flower
  • 2 tbsp chile powder
  • 1/4 cup canned enchilada sauce
  • 1 tbsp creamy peanut butter (no sugar added)
  • 1/4 cup grated dark chocolate
  • 1/4 tsp allspice
  • 1/2 tsp cinnamon
  • salt
  • 2 cup cooked rice
  1. Put the chicken in a medium saucepan with a tight-fitting lid and cover with water.  Crush the garlic cloves with the flat side of a knife and throw them into pot with a tsp of salt. 
  2. Bring the chicken to a boil, uncovered, and cook for about 30 seconds.  Turn off heat, and cover the pot.  Let the chicken poach without heat for about 20 minutes, or until cooked through. 
  3. Place the chicken in a bowl and keep the pot of broth handy.  When the chicken is cool enough to handle, peel off and discard the skin and remove the bones.  Shred the chicken into bite-size pieces.
  4. Heat the vegetable oil in a large frying pan.  Over low heat, slowly whisk in the flour until you have a thin, pale-brown paste. 
  5. Keep whisking; add the chile powder.  (The paste will solidify a bit.)  Slowly whisk in about 2 cups of the reserved chicken broth until you have a thickish gravy. 
  6. Whisk in the enchilada sauce an remaining ingredients, keeping the heat very low, so it doesn’t boil.  Add the shredded chicken; salt to taste.  Heat through and serve over rice. 

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Makes 4 servings

Satay

  • 16 large sea scallops (about 2 lbs)
  • 1/2 tsp grated lime zest
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 2 tbsp peanut oil
  • 2 cloves garlic, crushed through a press
  • 2 small Thai chiles (do not seed), minced
  • 1 1/2 tsp grated fresh ginger
  • 1 1/2 tsp sugar

Peanut Sauce

  • 1/2 cup unsweetened coconut milk
  • 1/4 cup natural creamy peanut butter
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 2 tsp grated fresh ginger
  • 2 tsp soy sauce
  • 2 cloves garlic, crushed through a press
  • 1 small Thai chile, chopped
  • 1 tsp sugar
  • 1/4 cup finely minced cilantro leaves
  • 16 (2 inch) pieces of scallion
  • 16 large grape or cherry tomatoes
  • peanut oil, for brushing
  • 8 large butter lettuce leaves
  • 2 cups cooked jasmine or basmati rice, at room temperature, tossed with 1/2 cup chopped fresh basil
  • lime wedges
  1. Satay: Pull off and discard the small white muscle wrapped around each scallop.  Mix lime zest, lime juice, fish sauce, peanut oil, garlic, chiles, ginger, and sugar in a large resealable food-storage bag to combine; add scallops.  Seal bag and toss to coat evenly.  Marinate 2 hours in refrigerator. 
  2. Peanut Sauce: Pulse all peanut sauce ingredients except cilantro in food processor until smooth; stir in cilantro.  Set aside. 
  3. Drain scallops; discard marinade.  Pat scallops dry with a paper towel.  Thread scallops alternately with scallions and tomatoes onto double-bamboo skewers.  Brush with peanut oil.  Grill satays over medium heat 6 minutes, turning skewers, or until scallops are just barely translucent in centers. 
  4. To serve, place 2 lettuce leaves on each plate and top with 1/2 cup of the rice mixture.  Remove scallops and vegetables from skewers; place over rice.  Serve with peanut sauce and lime wedges. 

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Makes 6 servings

  • 6 medium skinless, boneless chicken breast halves
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. butter
  • 1 14-oz. can unsweetened coconut milk
  • 1/3 cup cold water
  • 1 Tbsp. cornstarch
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup snipped dried apricots
  • 1 tsp. finely shredded lemon peel
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 3 cups hot cooked rice
  • 1/3 cup golden raisins
  • 2 green onions, thinly bias sliced
  1. Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.
  2. In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
  3. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Serve chicken with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions.

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Makes 4 servings

  • 2 cups instant white rice, uncooked
  • 2 cups warm water
  • 4 skinless halibut fillets (1 lb)
  • 4 cups packed fresh baby spinach leaves
  • 1/2 cup Sun-Dried Tomato Vinaigrette dressing
  • 1 tbsp grated Parmesan cheese
  1. Preheat grill to medium-high heat.  Spoon 1/2 cup rice onto center of each of four 18″ long pieces of heavy-duty foil (or, use double layer of regular foil) with the sides slightly rolled up.  Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet.  Arrange spinach around fish; set aside. 
  2. Spoon dressing evenly over fish and spinach.  Bring up foil sides.  Double fold top and ends to seal each packet, leaving room for heat circulation inside. 
  3. Grill 10 minutes.  Place one packet on each of 4 dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Sprinkle each serving with Parmesan cheese. 

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Makes 6 servings

  • 6 medium red, yellow, orange and/or green peppers
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 oz ground white-meat chicken or turkey
  • 1 1/2 cups cooked long-grain brown or white rice
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper
  • 1/4 cup pine nuts (optional)
  1. Cut stem ends from each pepper and reserve, keeping matching tops and bottoms together.  Remove seeds and membranes from peppers and discard. 
  2. Preheat oven to 350°F.  Prepare filling: In nonstick 12″ skillet, heat olive oil and add onion, celery, and garlic; cook over medium heat 5 minutes or until soft.  Add chicken and cook 5 minutes or just until no longer pink, stirring occasionally.  Remove from heat and stir in rice, parsley, 1/2 tsp salt, 1/4 tsp pepper, and pine nuts, if using. 
  3. Arrange peppers, close together, in baking dish just large enough to hold peppers; replace tops.  Cover and bake 45-55 minutes or until peppers are tender. 

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Serves 4

  • 3/4 lb (3/4 of 16 oz pkg) frozen prepared meatballs
  • 1 medium each red and yellow pepper, cut into chunks
  • 1/4 cup water
  • 1/4 cup apricot jam
  • 1/4 cup Catalina dressing
  • 2 tbsp soy sauce
  • 3/4 tsp each ground ginger and garlic powder
  • 2 cups white rice, prepared according to pkg directions
  1. Combine all ingredients except rice in large skillet; cover.  Cook on medium heat 10 minutes, stirring occasionally. 
  2. Increase heat to medium-high; uncover.  Cook 8-10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally. 
  3. Serve over the hot cooked rice.

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Serves 4

  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 lb Polish sausage, cut into 1/2″ pieces
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp dried thyme
  • 1/8 tsp ground red pepper
  • hot cooked rice
  • chopped parsley (optional)
  1. Combine tomatoes with juice and broth in slow cooker.  Sprinkle flour evenly over bottom of small skillet.  Cook over high heat without stirring 3-4 minutes, or until flour begins to brown.  Reduce heat to medium; stir flour about 4 minutes.  Stir in oil until smooth.  Carefully whisk flour mixture into slow cooker. 
  2. Add sausage, onion, bell pepper, celery, carrot, oregano, thyme and red pepper to slow cooker.  Stir well.  Cover; cook on LOW 4 1/2 – 5 hours. 
  3. Serve gumbo over rice.  Sprinkle with parsley, if desired. 

Tip: If gumbo thickens upon standing, stir in additional broth. 

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