Tag Archive | rice

Easy Rice Pudding

I first made rice pudding a few months ago and I couldn’t make it fast enough. That is, that my husband, my son, and myself, would eat it up so fast that I was making a batch every couple of days. Anyway, life got a bit busy for awhile and I didn’t get around to sharing this wonderful recipe with you until now. So, enjoy Rice Pudding!

Rice Pudding

Ingredients:

Water (around 3-4 cups)
1/2 c Jasmine Rice (any white rice will do)
4 c Milk (we used whole)
1/3 c Sugar
2 tsp Vanilla

Directions:

Bring the water to a boil and add the rice. Cook for 10 minutes then drain the rice. Set the rice aside for a little bit. Now in the same pot, put the milk and sugar in to to boil. Keep stirring until the sugar has dissolved. Then add the rice back to the pot. Reduce the heat to medium and let simmer for about 35-40 minutes stirring occasionally. The rice and milk should reduce to about 3 cups. Once it’s reached the desired consistency, remove from heat and gently stir in the vanilla. Pour the pudding into one serving bowl or individual cups. Put plastic wrap directly on to the pudding to avoid a skin forming. Let it all cool on the counter before going into the fridge to cool completely.

Recipe: Chicken, Bacon and Asparagus

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Chicken, Bacon and Asparagus

This was a wild idea dish stemming from the fact that I had asparagus that had to be eaten. I started off cooking some rice and knew I wanted chicken for dinner. So, I ended up throwing bacon into the mix for an unusual flavor combination that my husband absolutely loved.

Ingredients:

4 Chicken Breasts
12 Bacon Slices, cut into 3″ pieces
4 c Asparagus, cut into 3″ pieces
1 1/2 c Rice, uncooked

Instructions:

Cook rice according to directions. When done, set aside and keep warm. In the meantime. Add bacon to a large skillet and begin cooking. Add the chicken breasts on top of the bacon. Cover and cook for about 10 minutes turning the chicken and stirring the bacon occasionally. Once the bacon and chicken are nearly done, remove the cover and add the asparagus. Cook until the asparagus is tender. Serve with the rice.

 

Recipe: Chicken & Rice Bake

Chicken and Rice Bake

Chicken & Rice Bake

I grew up eating this dish and it always brings warm comfort. Yet it is super cheap, very healthy and easy to make. Serves 2-4.

Ingredients:

1 – 10 3/4 oz. can Cream of Mushroom Soup
1 1/3 c Water
3/4 c Rice, uncooked
1/4 tsp Paprika
1/4 tsp Pepper
4 Chicken Breast Halves (1 pound)

Instructions:

Mix everything but the chicken in a 9×13 baking dish. Top with chicken and sprinkle a little more paprika and pepper over the chicken. Bake, covered, at 375° for 45 minutes.

Recipe: Feijoada (Brazilian Pork and Black Bean Stew)

Feijoada

Feijoada (Brazilian Pork and Black Bean Stew)

Feijoada is the national dish of Brazil. It commonly consists of a variety of pork pieces and beans. Depending on which region you’re talking about, the beans can be black, white, kidney, or a mixture. This dish is typically served on Saturdays since it takes a long time to cook. I’ve cut down the overall time in my version and we were thrilled with the result. Because really, what mom (or anyone) has 17 hours to cook this dish? Mine is done in under 3 hours. So join in on the flavor a little south of the border!

Ingredients:

2 Tbs Oil
1 large Onion
3 Garlic Cloves
6 Slices Bacon, cut in 1″ pieces
2 cans Black Beans, drained
4 c Water (enough to cover the beans and meat)
4 oz. Chorizo Sausage (3 links)
1 lb. Pork Ribs, bone in
7 oz. Smoked Sausage
7 oz. Andouli Sausage
2 Bay Leaves, crushed
1/8 tsp Coriander
1/8 tsp Pepper
1 1/2 tsp Cumin
1/4 c Fresh Parsley, chopped (4 tsp Dried Parsley)
1/2 c Green Onion, chopped
1/2 c Fresh Cilantro, chopped2 c Rice, uncooked (to serve the stew over)

Instructions:

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In a large dutch oven (or stock pot), heat oil over medium heat. Saute onion and garlic. Add bacon and cook until rendered. Add in the black beans and water. Stir to combine. Place all of your meat in (I used about 3 pounds of meat total). Add your spices (coriander, pepper, cumin). Add your herbs (parsley, green onion, cilantro). Bring to a boil, then let simmer until the meat is cooked (170°) and falling off the bone (in the case of the ribs). This can take 1-2 hours depending on the size of your meat pieces. When the stew is almost done, cook the rice according to the directions on the package. Once the pork pieces have cooked fully, take them out of the stew and chop them up into large pieces (around 1″) and place on a plate grouped by meat.

Feijoada Meats

To serve, place a bed of rice on a plate, ladle the bean and broth over the rice, and place your choice of meats on top. Serves 6.

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You can see my plate on the left and my husbands plate on the right. We couldn’t decide on which plate looked more delicious. I hope you liked our culinary trip to Brazil. Is there a country you’d like us to visit? Let me know!

Recipe: Mulligatawny Soup

Mulligatawny Soup

Mulligatawny Soup

Serves 6, takes 1 hour

soup-nazi_320This soup was introduced to me through the much-loved TV show, Seinfeld, in the episode about the “Soup Nazi”. I had never had this famous soup before so when my husband asked for an Indian dish for dinner, I dove right in to try my hand at Mulligatawny. We were blown away by how great it turned out. While you could serve 6 people with this recipe, there were no leftovers at our house as my husband went back to eat 3 huge bowls of it! So, I give you, Mulligatawny…

Ingredients:

1/4 c Butter
2 Tbs Dried Minced Onion (1/2 c fresh onion, diced)
2 Stalks Celery, diced
2 Carrots, diced
5 tsp Flour
1 1/2 tsp Curry Paste
4 c Chicken Stock
1 Apple, shredded
1/2 c Jasmine Rice
1 Chicken Breast, cooked and shredded
1/8 tsp Salt
1/8 tsp Pepper
1/8 tsp Dried Thyme
1/2 c Milk

Instructions:

Melt butter in a stock pot. Saute onion, celery, and carrot in butter. Add flour and curry paste. Mix well and cook about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, simmer for 30 minutes stirring occasionally. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 20 minutes stirring occasionally. Add milk and heat through, about 5 minutes. Enjoy!

Celery and Carrots Mulligatawny add broth Shredded Chicken Jasmine Rice

Shredded Apple Mulligatawny add everything else Mulligatawny Soup finished

If you like my mulligatawny, you’ll love my other recipes!

Recipe: Panang Curry with Beef (Panang Neua)

Panang Curry

Panang Curry with Beef (Panang Neua)

Ingredients:

1 Tbs Olive Oil (or Peanut Oil)
2 oz. Panang Curry Paste
1 Tbs Palm Sugar
1 tsp Lime Juice
12 oz. Beef (California Tri-Tip, Pork Fillet, or Tenderloin)
1 can Coconut Milk
2 Tbs Ground Peanuts (plus more for garnish)
1 tsp Dried Basil
1/2 tsp Fish Sauce (to taste)
Red Pepper Flakes (to taste)
Jasmine Rice

Instructions:

Slice beef incredibly thin and set aside. I use a serrated knife to do this. Heat oil in a high sided large skillet. Add curry paste, palm sugar, and lime juice. Stir and allow to reduce a little. Add beef and sear while mixing with the curry spice mix. Once beef is seared on all sides, add coconut milk, peanuts, and basil. Bring to a boil, then simmer for 20 minutes minimum. The longer it simmers, the better it tastes. While it is simmering, cook your jasmine rice according to the directions on the package. About 15 minutes before you dish up, add the fish sauce to the curry dish. To serve, put rice in a bowl, ladle beef and curry broth over rice. Top with additional peanuts and red pepper flakes.

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This is also great as a chicken dish. Just swap beef out and replace with chicken.

If you like my Panang Curry, you’ll love my other recipes!

Recipe: Chicken Wraps

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Chicken Wraps

This recipe is a variation from one of our staple meals in college. It’s versatile, easy, quick, and delicious comfort food. In this version, I’ve used spinach tortillas, chicken seasoned with lemon pepper, jasmine rice, medium cheddar cheese, and home-style ranch dressing. Have fun and change-up any of the ingredients for a new taste every time!

Ingredients

Chicken (1 tender per wrap)
Rice (1/2 c cooked per wrap)
Tortillas (1 per wrap)
Cheese (1/4 c per wrap)
Ranch Dressing (2 Tbs per wrap)

Instructions

  1. Cook rice according to directions
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  2. Cook chicken until done. This wildly depends on the size of the chicken but tenders cook in less than 10 minutes.
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  3. Cut chicken into bite size pieces.
  4. On the tortilla, layer rice and chicken.
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  5. Top with shredded cheese and ranch.
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  6. Roll up and enjoy!