from ball p. 127
Notes: Good. We definitely all like lentils. I may have added a touch more rice and water but I can't remember for sure.
Ingredients;
3 c. chicken broth
3/4 c. uncooked lentils
1/2 c. uncooked brown rice
1 sm. onion chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. garlic powder
3/4 c. shredded cheddar cheese
Directions:
Mix all ingredients except the cheese in a casserole dish. Cover and bake at 300 for 2 to 2 1/2 hours, or until all the water is absorbed; top with cheese 20 min. before baking is over.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Friday, October 14, 2016
Three Beans and Sausage
from Ball p. 129
Note: This can be stove top or crockpot. I didn't have any white beans, so I used Garbanzo beans instead and was good.
Ingredients:
1 1/2 lb. smoked sausage, cut into 1/2' pieces
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can black beans, rinsed and drained
1 c. water
1 c. chopped onion
1 can tomato sauce
2/3 c chopped celery
1 tsp. chicken bouillon granules
1 tsp. minced garlic
1 bay leaf
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme (used 1/8)
Hot cooked rice, was good with brown rice
Directions (slow cooker):
In a slow cooker, combine all ingredients except rice. Cover and cook on low for 4 to 4 1/2 hours or until heated through. Discard bay leaf. Serve over rice.
Directions (stove top):
Brown sausage, garlic and onion in large skillet. Add rest of ingredients and simmer 1/2 hour or so (adding water as needed to not dry out or burn) and then Serve. Discard bay leaf before serving.
Note: This can be stove top or crockpot. I didn't have any white beans, so I used Garbanzo beans instead and was good.
Ingredients:
1 1/2 lb. smoked sausage, cut into 1/2' pieces
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can black beans, rinsed and drained
1 c. water
1 c. chopped onion
1 can tomato sauce
2/3 c chopped celery
1 tsp. chicken bouillon granules
1 tsp. minced garlic
1 bay leaf
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme (used 1/8)
Hot cooked rice, was good with brown rice
Directions (slow cooker):
In a slow cooker, combine all ingredients except rice. Cover and cook on low for 4 to 4 1/2 hours or until heated through. Discard bay leaf. Serve over rice.
Directions (stove top):
Brown sausage, garlic and onion in large skillet. Add rest of ingredients and simmer 1/2 hour or so (adding water as needed to not dry out or burn) and then Serve. Discard bay leaf before serving.
Wednesday, September 18, 2013
Bombay House Style Chicken Coconut Korma
from Mattawamum
Notes: I tried substituting cream of coconut with regular milk added in to dilute it. It worked but my sauce was definitely darker red than shown in her picture. Possibly less spice as Daniel said it had a very strong flavor. All that said, I was definitely craving the leftovers the next 2 days. And pretty easy and quick. I tried Favorite Family recipe for this as well and prefer this recipe although I'd go down on the amount of spices as noted before. Made again with the 1/2 tsp garam masala, was great and the right color. Want to try with 3/4 tsp next time just for curiosity's sake. Like it with the Greek yoghurt. Used Nicole's recipe for Pulao Rice but couldn't really taste the difference.
Ingredients:{for the marinade}
3 chicken breasts
1 cup plain Greek yoghurt (save 4 T for sauce later)
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cayenne/red pepper
1/2 tsp tumeric
3/4 tsp garam masala
1 tsp cumin
{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for medium, no cayenne for mild which is what we prefer as still has slight kick from cayenne in marinade)
1 tsp garam masala (used 1/2 today and was good, might try 3/4 next just to see, 1 was too strong)
1 tsp salt
1 tsp ground coriander
1 15oz can chopped tomatoes
1 15oz (regular size) can coconut milk
4 Tbsp plain Greek yoghurt
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve
Directions:
1. Cut the chicken into thin slices. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours).
2. In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center.
3. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
4. Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.
5. Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. (PS you can add the cashews at this point, but they will get soft instead of crunchy).
6. Add the cashews right at the end, taste and season according to taste. Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.
Tuesday, June 11, 2013
Sweet Aromatic Chicken
from Fix it p. 185
Notes: Served with rice and steamed broccoli and was a good combo. Reminded me of Rumbi Rice alot. Think I will try using it as an easy go to recipe for chicken rice bowls and veggies next time as had that with the leftovers and was great.)
Ingredients: (4 servings)
1/2 C Coconut milk
1/2 C water
8 chicken thighs, skinned (just used 4 small chicken breasts)
1/2 C brown sugar
2 T soy sauce
1/8 tsp ground cloves
2 garlic cloves, minced
Directions:
1. Combine coconut milk and water. Pour into greased slow cooker.
2. Add remaining ingredients in order listed.
3. Cover. Cook on Low 5-6 hours.
Notes: Served with rice and steamed broccoli and was a good combo. Reminded me of Rumbi Rice alot. Think I will try using it as an easy go to recipe for chicken rice bowls and veggies next time as had that with the leftovers and was great.)
Ingredients: (4 servings)
1/2 C Coconut milk
1/2 C water
8 chicken thighs, skinned (just used 4 small chicken breasts)
1/2 C brown sugar
2 T soy sauce
1/8 tsp ground cloves
2 garlic cloves, minced
Directions:
1. Combine coconut milk and water. Pour into greased slow cooker.
2. Add remaining ingredients in order listed.
3. Cover. Cook on Low 5-6 hours.
Wednesday, November 7, 2012
Fried Rice
We all enjoy this at our house and I wanted to save it as I feel it's kid friendly.
Ingredients:
3 C uncooked rice
3-4 carrots
5-6 eggs
ham/bacon, cooked
peas
1 section broccoli
onion/green onion
green beans
cabbage
any other vegetable needing to be used up
salt and pepper
ginger (ground or fresh)
garlic salt
soy sauce
vegetable oil
Directions:
Cook rice in rice cooker with 6 C of water with a dash of salt.
In the meantime start cooking carrots and onion if not using green onion in a bit of vegetable oil. Gradually add other vegetables depending on how long they'll take to cook and soften until you have a good amount. Add meat.
In a separate pan scramble eggs and break into small chunks.
Once rice is cooked you can add it to the vegetables and mix. Add the eggs and mix. Then upon preference mix in salt and pepper, garlic salt, ginger, soy sauce, etc. as desired to taste.
Serve.
Ingredients:
3 C uncooked rice
3-4 carrots
5-6 eggs
ham/bacon, cooked
peas
1 section broccoli
onion/green onion
green beans
cabbage
any other vegetable needing to be used up
salt and pepper
ginger (ground or fresh)
garlic salt
soy sauce
vegetable oil
Directions:
Cook rice in rice cooker with 6 C of water with a dash of salt.
In the meantime start cooking carrots and onion if not using green onion in a bit of vegetable oil. Gradually add other vegetables depending on how long they'll take to cook and soften until you have a good amount. Add meat.
In a separate pan scramble eggs and break into small chunks.
Once rice is cooked you can add it to the vegetables and mix. Add the eggs and mix. Then upon preference mix in salt and pepper, garlic salt, ginger, soy sauce, etc. as desired to taste.
Serve.
Wednesday, April 4, 2012
Island Pork Tenderloin
from Diana N.
(Best when prepared with rice recipe included. For Pork & Rice, prepare the pork as described, with the glaze. Prepare the rice-recipe below. Make a bed of rice on a platter, place the pork on the rice in it's 1/2 or 1 inch slices-pour some of the extra glaze on the pork, and garnish with mango cubes (from 2 mangoes).
Ingredients For Pork:
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 T olive oil
For Glaze:
1 C packed dark brown sugar
2 T finely chopped garlic
1 T Tabasco
Prepare Pork:
Preheat oven to 350 F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning about 4 min. total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until the thermometer inserted diagonally in center of each tenderloin registers 140 F, about 20 min. Let pork stand in skillet at room temp. 10 min.
Ingredients for Coconut Rice (makes about 6-8 main course servings):
1 1/2 C jasmine rice
2 C lite (or reg) coconut milk
3/4 C sugar
3/4 C milk
First rinse the rice with cold water until water runs clear. Put the rinsed rice in a sauce pan and combine milks and sugar.
Bring to boil and then turn the stove to low. Cover and cook for about 25 min. (may be 45 mi. depending on rice). Serve rice at room temp with sliced mango.
(Best when prepared with rice recipe included. For Pork & Rice, prepare the pork as described, with the glaze. Prepare the rice-recipe below. Make a bed of rice on a platter, place the pork on the rice in it's 1/2 or 1 inch slices-pour some of the extra glaze on the pork, and garnish with mango cubes (from 2 mangoes).
Ingredients For Pork:
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 T olive oil
For Glaze:
1 C packed dark brown sugar
2 T finely chopped garlic
1 T Tabasco
Prepare Pork:
Preheat oven to 350 F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning about 4 min. total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until the thermometer inserted diagonally in center of each tenderloin registers 140 F, about 20 min. Let pork stand in skillet at room temp. 10 min.
Ingredients for Coconut Rice (makes about 6-8 main course servings):
1 1/2 C jasmine rice
2 C lite (or reg) coconut milk
3/4 C sugar
3/4 C milk
First rinse the rice with cold water until water runs clear. Put the rinsed rice in a sauce pan and combine milks and sugar.
Bring to boil and then turn the stove to low. Cover and cook for about 25 min. (may be 45 mi. depending on rice). Serve rice at room temp with sliced mango.
Thursday, March 29, 2012
Emily's Flavored Rice
Notes: Easy way to flavor rice to go with a meal. Also good using couscous as well.
Ingredients:
1 1/3 C rice
1/3 C chopped butter
2 2/3 C chicken broth
1 bay leaf
1 tsp seasoned salt
1 T Parmesan cheese
Directions:
1. Saute in butter until transparent the rice and onion.
2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low heat for 25-30 minutes until done.
Ingredients:
1 1/3 C rice
1/3 C chopped butter
2 2/3 C chicken broth
1 bay leaf
1 tsp seasoned salt
1 T Parmesan cheese
Directions:
1. Saute in butter until transparent the rice and onion.
2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low heat for 25-30 minutes until done.
Wednesday, February 22, 2012
Herbed Wild Rice
from Licking the Spoon
Ingredients:
1 tsp. olive oil
1 C uncooked basmati rice (used normal white rice)
1 garlic clove, minced
1 C water
1 C chicken broth
1/4 tsp salt
1/4 C chopped green onions
1/4 C pine nuts, toasted
3 T grated fresh Parmesan cheese
1 T chopped fresh basil
1 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
Heat olive oil in a medium skilled coated with cooking spray over medium-high heat. Add rice and garlic to pan; saute for 2 minutes or until rice is lightly toasted.
Add 1 C water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer for 15 min or until liquid is absorbed and rice is tender.
Remove from heat; let stand for 5 min. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.
Yields: 6 servings (2/3 C size)
Ingredients:
1 tsp. olive oil
1 C uncooked basmati rice (used normal white rice)
1 garlic clove, minced
1 C water
1 C chicken broth
1/4 tsp salt
1/4 C chopped green onions
1/4 C pine nuts, toasted
3 T grated fresh Parmesan cheese
1 T chopped fresh basil
1 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
Heat olive oil in a medium skilled coated with cooking spray over medium-high heat. Add rice and garlic to pan; saute for 2 minutes or until rice is lightly toasted.
Add 1 C water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer for 15 min or until liquid is absorbed and rice is tender.
Remove from heat; let stand for 5 min. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.
Yields: 6 servings (2/3 C size)
Sunday, February 19, 2012
Crockpot Chicken and Rice
from Cami C's family cookbook
Ingredients:
2-4 frozen boneless skinless chicken breasts
1 pkg (8 oz) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. Italian dressing seasoning (the dried kind in the packet)
rice (prepare separately to go with chicken)
Stir the cream cheese, cream of chicken soup, and seasoning together in the crockpot. (can start on low and let them sit there for about 30 minutes to let the cream cheese soften before stirring).
Put the frozen chicken in and cover with the mix.
Cook on high 4-6 hours or until the chicken is cooked and fall-apart tender. (after the first 2 hours when the chicken is softer, can cut into strips for easier eating later).
Serve over rice
Ingredients:
2-4 frozen boneless skinless chicken breasts
1 pkg (8 oz) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. Italian dressing seasoning (the dried kind in the packet)
rice (prepare separately to go with chicken)
Stir the cream cheese, cream of chicken soup, and seasoning together in the crockpot. (can start on low and let them sit there for about 30 minutes to let the cream cheese soften before stirring).
Put the frozen chicken in and cover with the mix.
Cook on high 4-6 hours or until the chicken is cooked and fall-apart tender. (after the first 2 hours when the chicken is softer, can cut into strips for easier eating later).
Serve over rice
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