Veggie Risotto

1 onion, finely chopped
1 garlic clove, finely chopped
1 Tbsp olive oil
1 c. arborio rice
1 zucchini, small, diced
100g broccoli, chopped into small pieces
250g frozen edamame
4 c. vegetable or chicken stock
2 tsp. lemon juice
Salt and pepper
90g Parmesan, grate, plus more for the top

 

Heat a skillet over medium heat and saute onion and garlic in the oil for 5 minutes or until slightly translucent.

Add rice and stir for about 3 minutes to coat with oil. Add the vegetables and stock. Mix well. 

Cook on medium high heat for 20-25 minutes, stirring occasionally until the rice is al dente and the liquid is reduced almost completely.

Stir through lemon juice, salt, and pepper, and parmesan. Divide between bowls. Scatter a bit more parmesan to serve. 

 

 

Adapted from Centr.com

Thai Green Curry

Cooking

 2 Tbsp. avocado oil
1 small onion, chopped
4 garlic cloves, finely chopped
1" piece ginger, peeled and finely chopped
1/2 tsp. kosher salt
1/4 c. Thai green curry paste
1 medium sweet potato, peeled and cubed
3/4 c. brown lentils
3-4 c. chicken stock
13 oz. can coconut milk, shaken well
2-4 c. baby spinach leaves
1/2 tsp. fish sauce
Cooked basmati rice

Heat oil in a large saucepan over medium heat. Add in the onion. Cook, stirring occasionally, until onion is translucent and softens.

Add in the ginger and garlic, then cook for 1 more minute. 

Add the curry paste. Cook, stirring and scraping the bottom of the pan constantly for about 3 minutes.

Ready to Eat

Stir sweet potato and lentils into the onion mixture, then add the broth and salt. Bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally, until potatoes are cooked through and lentils are tender, but not mushy, about 20 minutes.

Then add in the coconut milk, and return to the simmer. Add in the spinach and fish sauce. Cook until spinach is just wilted. 

Taste and season how you like it. 

Serve hot over basmati rice. 

Enjoy!

Original recipe from Bon Appetit

Slow Cooker Butter Chicken

*Plan ahead... needs to marinate

Marinade:
1 c. plain yogurt
1 Tbsp. lemon juice
2 tsp. cumin
1 tsp. cinnamon
3/4 tsp. black pepper
1 tsp. ground ginger
1 tsp. salt

Chicken:
3 whole boneless skinless chicken breasts

Sauce:
2 Tbsp. butter, melted
2 cloves garlic, minced
1 jalapeño pepper, de-seeded and finely chopped
2 tsp. paprika
1 tsp. cumin
1 tsp. Garam Masala
1 tsp sugar
1/2 tsp. salt (or to taste)
1/4 tsp. chili powder
8 oz. can tomato sauce
1 c. heavy cream
2 Tbsp. cornstarch
1 Tbsp. water
2 drops red food coloring
2 drops yellow food coloring

Basmati rice, cooked

Combine marinade ingredients and chicken in a gallon Ziploc bag. Knead with hands until thoroughly mixed. Refrigerate to marinate overnight.

The next day, preheat the oven to 450° F.

Line a baking sheet (with raised edges) with parchment paper.

Remove chicken from marinade, shaking off and discarding the excess marinade.

Arrange chicken breasts on baking sheet, and bake at 450° for 10 minutes. (Chicken will be not fully cooked.)

Plug in crock pot, and set to low heat. Add melted butter, garlic, and jalapeño, covering the bottom of the pot.

Cut chicken into 1" cubes and add to crock pot. Do not stir.

In a small mixing bowl, combine paprika, cumin, garam masala, sugar, salt, chili powder, tomato sauce and heavy cream. Stir to combine, then pour mixture over the chicken.

Place lid on crock pot and leave at low for 3 hours.

After 3 hours are up, combine corn starch, water, and food coloring in a small bowl. Vigorously mix and add to crock pot, stirring everything together before the corn starch can settle out of the water.

Set crock pot to high, then re-cover and cook for 20 more minutes.

Serve hot over basmati rice.

 
 

Coconut Rice with Chicken and Zucchini

1 Tbsp. oil
3-4 chicken breasts, cut into large chunks
salt and pepper to taste
1 garlic clove, minced
coriander
cumin
onion powder
3/4 c. rice
8 oz. coconut milk
3/4 c. water
2 small zucchini, diced
1/2 Tbsp. lemon juice

In a deep frying pan over medium heat, add the oil and chicken. Sprinkle with salt and pepper. Brown on both sides, about 8 minutes. Remove the chicken from the pan. Keep about 1 Tbsp of fat in the pan.

Bring the heat down to low. Cook the garlic for 1 minute.

Add in the rice and seasonings, and more salt and pepper if you want.

Stir in the milk and water. Add in the chicken. Bring to a simmer. Cover and cook over medium low heat, stirring once or twice, for about 20 minutes.

When the rice is cooked, add in the zucchini. Cover and cook about 7-10 more minutes.

Stir in the lemon juice.

Serve hot.

Southwest Chicken and Rice

1 c. rice
2 1/4 c. chicken stock
1/2 tsp. paprika

Rice after cooking

1/2 tsp. chipotle tabasco (or more if you want it)
1 tsp. garlic powder
1/2 tsp. cumin (at least)
1/2 tsp. salt
1/2 tsp. pepper
two dashes coriander
4 Tbsp. butter, divided
15 oz. black beans, drained
15 oz. whole kernel corn, drained
1 1/2 c. chicken breast, diced
3 cloves garlic, chopped
1 small onion, chopped
1 Tbsp. cilantro, chopped
1 c. pepperjack cheese, shredded (I recommend Tillamook)

Adding ingredients

In a large pot, combine the uncooked rice, stock, paprika, chipotle, garlic powder, cumin, salt, pepper, coriander, and 1 Tbsp. butter. Over medium heat, bring to a simmer. Cover and reduce heat to low. Let it cook for 22-25 minutes.

While the rice is cooking, cook up the diced chicken over medium heat. Make sure it is cooked through. Set aside.

When the rice is done, add the remaining butter, beans, corn, chicken, garlic, onion, and cilantro to the pot. Turn the heat up to medium-high. Cook about 5 minutes, stirring frequently.

Ready to eat

Add in the pepperjack. Stir to combine. Leave on the heat 1 more minute so the cheese can melt. Serve hot.

You will not be disappointed. There were no leftovers at my house.

Here is a link to the recipe I adapted: http://www.yammiesnoshery.com/2013/10/cheesy-chipotle-chicken-and-rice.html

Egg Roll Stir Fry

1 lb. ground beef
1/2 an onion, chopped

Dinner cooking

lots of black pepper
1/2 tsp. garlic powder
4 garlic cloves, minced
1 small head of cabbage
3-4 medium carrots
2 tsp. fresh ginger, minced
2 tsp. cilantro, chopped
2 Tbsp. sesame oil
4-5 Tbsp. soy sauce
2 Tbsp. rice vinegar
sesame seeds
hot cooked rice

Brown the beef in a large skillet with the onion Season with the pepper and garlic powder. When it is almost cooked through, add in the minced garlic. Cook for 1-2 more minutes. Drain any fat.

Using a serrated knife, chop the cabbage. Make sure you use a serrated knife as this will shred the cabbage better while you chop it.

Using a vegetable peeler, shred the carrots.

Ready to eat!

Add all of the ingredients except the sesame seeds and rice to the large skillet with the meat. Toss to coat. Cover and cook over medium heat until the cabbage is wilted, tossing occasionally. Uncover and turn up the heat a bit to burn off some excess liquid. Cook about 3 minutes. Sprinkle with sesame seeds. Serve with hot cooked rice.

Here's a link to the recipe I adapted: http://onceamomalwaysacook.blogspot.com/2012/02/egg-roll-stir-fry.html

Chicken and Sausage Jambalaya

2 Tbsp. olive oil
3 1/2 lbs. chicken, cut into large chunks
2 c. onion, chopped

Jambalaya!

2 c. green bell peppers, chopped
1 Tbsp. garlic, minced
2 lbs. cooked andouille sausage, cut into slices
2 bay leaves
2 tsp. chili powder
1 tsp. dried thyme
3/4 tsp. cayenne pepper
1/4 tsp. ground cloves
3 c. long grain white rice, uncooked
6 c. chicken broth
Salt and pepper

Heat oil in heavy large pot over high heat. Add chicken in batches, and cook until brown; about 8 minutes per batch. Transfer chicken to a plate. Reduce heat to medium, then add onion and bell peppers. Saute until onions are tender, about 5 minutes. Add the garlic, and cook for 1 more minute. Add sausage, bay leaves, and all the spices. Saute about 5 minutes. Add rice; stir to coat.

Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to a boil. Reduce heat to low, then cover and cook until liquid is absorbed and rice is tender, about 30-35 minutes. Remove bay leaves. Season with salt and pepper. Serve hot.

Recipe courtesy of John Guy

Coconut Curry Chicken

*Plan ahead... needs to chill.

Chicken in the marinade

2 lbs. chicken, cubed
1 Tbsp. vegetable oil
14 oz. can coconut milk
1 Tbsp. lime juice
2 tsp. cumin
2 tsp. coriander
1 Tbsp. curry powder
1/2 tsp. salt
black pepper (lots)
large dash of garlic powder
1 tsp. sriracha chili sauce
1/4 c. brown sugar
1 Tbsp. soy sauce
1/4 c. cilantro, chopped

Combine all ingredients in a large bowl. Make sure the chicken is fully coated. Cover and refrigerate for 2 hours.

Curry over white rice

When the chicken has marinated, remove to a heavy saucepan. Over medium heat, bring to a boil, then let simmer until the chicken is cooked and the sauce has reduced (I added more pepper at this stage because pepper is so good). Serve curry over hot white rice.

Here's a link to the recipe I adapted: http://thecafesucrefarine.blogspot.com/2012/08/coconut-lime-chicken-kabobs.html

Chicken and Wild Rice Soup

Olive oil
1 red onion, chopped
1/2 c. carrots, thinly sliced
1 tsp. dried marjoram
salt and pepper to taste
1 box Near East Long Grain & Wild Rice with flavor packet
2 Tbsp flour
4 c. chicken broth
3 c. water
3/4 c. heavy cream (maybe a dash or two more)
1/4 c. milk
2 small chicken breasts, chopped and cooked
several large dashes coriander
dash of garlic powder
small dash of red pepper flakes

In a large saucepan, add some olive oil, the red onion, carrots, marjoram, salt, pepper, and the flavor packet. Saute for 5 minutes. Add the wild rice, stir. Then add the flour, make sure it gets stirred around. Then add the chicken broth and water, and bring to a boil. Simmer for 15 minutes.

While the soup is simmering, add the cream and milk to a small saucepan. Heat over low heat until hot. Add to the soup mixture along with the cooked chicken, coriander, garlic powder, and red pepper flakes. Simmer for 20-25 more minutes or until the rice is cooked through. Serve immediately.

Here's a link to the recipe I adapted: http://carriesexperimentalkitchen.blogspot.com/2011/11/copycat-recipe-week-day-2-panera.html

Kung Pao Chicken

4 chicken breasts, diced
4 Tbsp. peanut oil, divided
4 cloves garlic, minced
ground black pepper, lots and lots
2-4 whole red chilies (I used dried)

chilies in the sauce

1/4 c. rice wine
2 Tbsp. Hoisin sauce
2 Tbsp black bean sauce
3 Tbsp. sugar
1 Tbsp. ginger root, grated
multiple dashes of coriander, allspice, and dry mustard
dash of cumin
1 tsp. sesame oil
3 Tbsp. soy sauce
1 Tbsp. cilantro, chopped
1 red or green pepper, diced
1 oz. water
1 tsp. cornstarch
hot cooked rice
cashews (optional)

In a hot wok, heat 2 Tbsp. of the peanut oil, saute the chicken and garlic. Season with pepper while it's cooking. Remove chicken from wok when it is almost completely cooked. Set aside.

Kung pao chicken!

Add the rest of the peanut oil to the wok. Add the chilies and toss for a minute before adding quickly the rice wine, hoisin, black bean sauce, sugar, ginger, spices, sesame oil, soy sauce, cilantro, and pepper. Reduce heat to medium, and bring the sauce to a simmer. Then add the chicken and bell pepper to the cooking sauce. Cook for another minute or two.

Combine the water and cornstarch in a small bowl. Add to thicken the sauce. Cook for another minute or two.

Serve over the hot rice, and add cashews if desired.

Here's a link to the original recipe I adapted; it's one of my favorite food sites: http://rockrecipes.blogspot.com/2009/10/kung-pao-chicken.html

Sweet Potato and Lentil Curry

1 c. red lentils

Sweet potatoes and lentils

4 c. chicken broth
2 sweet potatoes, peeled and diced
black pepper (as much as you want)
1 tsp. turmeric
coriander, dried basil (to taste)
14 oz. canned diced tomatoes, drained
1 Tbsp. cilantro, chopped
2 Tbsp. vegetable oil
1 Tbsp. butter
1 medium onion, diced
4-5 cloves garlic, minced
1 Tbsp. jalapeno slices, minced
2 tsp. fresh ginger, minced 
2/3 c. coconut milk
Hot cooked rice

Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Stir occasionally. Add the turmeric, other spices, tomatoes, and cilantro to the pot, and cook for another 10 minutes.

Curry - Time to Eat!

Meanwhile, heat the oil and butter in a large skillet. Add onion, and saute for about 5 minutes. Then add the garlic, jalapenos, and ginger; saute for another 2 minutes. Add to the lentil pot, stir in the coconut milk, and heat through. Serve over hot rice.

Here is a link to the recipe I adapted; the original is not a curry:Creamy Thai