Cooking Recipe For All: rice

Showing posts with label rice. Show all posts

Thursday, August 17, 2017

shrimp August 17, 2017

Curry Rice with Shrimp and Peas

I'm a big believer in meal planning. I started back in 2005 when we were saving for our first house. We had a weekly food budget of $50 (!!) and actually brought a calculator to the supermarket, wrote down prices as we shopped, added up the total before we went to the register and put items back if we went over our budget. We also stopped eating out altogether.

I quickly realized that the only way to make this method work was to decide ahead of time what we'd be eating for the week and use those recipes to make our shopping list. I can honestly say I have no clue what we did for dinner from 2002 (when we started living together) to 2005 (when I started meal planning). How did we decide what to eat? How did we grocery shop? It's a total mystery.

Even though some weeks I have zero inspiration and every recipe in my massive collection sounds meh, I will never give up meal planning. Not only does it save money, we waste less. At the end of the week our fridge is mostly empty. That's such a source of pride for me, being able to use everything we buy. And I also love knowing ahead of time what we'll be eating on any given day. It takes all the guesswork and stress out of dinnertime. Sure, there are times when a recipe flops and we order pizza, or life gets in the way and we have to switch days around, but I'd say 95% of the time it works.

So what does that have to do with this recipe. Since my friend Nicole posted this recipe for Spiced Chicken and Rice I've looked at it countless times as I'm sifting through my recipes for inspiration for the coming week. I actually had it as a tentative plan a number of times but it always got pushed back for some reason. This week we had a bunch of meals involving chicken in our plans, so Steve suggested I swap the chicken for shrimp. What can I say, the man is brilliant.

I had to modify the recipe a smidge to keep the shrimp from overcooking, but the flavor profile is the same. Steve and I had chopped cashews on top but I obviously left those off Katie's serving. We absolutely loved the subtle spiciness from the curry powder, the crunch of the cashews, the vibrant notes of lemon and cilantro and the perfectly-cooked shrimp. Next time I'll up the amount of rice since this didn't yield much in the way of leftovers.

Curry Rice with Shrimp and Peas
Modified from PreventionRD

2 tablespoons olive oil
1 lbs shrimp, peeled, deveined, cut into bite-sized pieces
salt and pepper
2 tablespoons grated fresh ginger
1 1/2 teaspoons curry powder
1 quart low-sodium chicken broth
1 1/2 cups uncooked long-grain rice
1 lemon, zested and juiced
1 1/2 cups frozen peas
1/2 cup cilantro, minced
1/2 cup cashews, coarsely chopped

In a large, deep skillet with a lid, heat the olive oil over medium-high heat. Once hot, add the diced shrimp and season with salt and pepper. Cook until just pink. Transfer to a plate using a slotted spoon.

Add the ginger and curry powder to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth and scrape all the ginger and curry from the bottom, incorporating well. Bring to a boil.

Add the rice, lemon juice and zest to the skillet. Return to a boil, then cover and reduce heat to low. Cook until the rice is tender, about 20 minutes.

Remove from the heat and mix in the peas and reserved shrimp. Cover and allow to sit for 10 minutes. Taste and adjust the seasoning, if needed. Sprinkle with the cilantro and cashews and serve hot.

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Friday, June 10, 2016

rice June 10, 2016

Skillet Salsa Chicken with Cilantro Lime Rice

Like most people, I'm a big fan of easy weeknight meals. Obviously I love to cook or I wouldn't have a food blog, but even I have nights where I just don't feel like cooking. That's when a meal like this Skillet Salsa Chicken with Cilantro Lime Rice comes in handy.

I've seen recipes for salsa chicken floating around the Internet for years, but they all seem to involve the slow cooker, which I don't use. That's why I was so excited when my friend, Melissa, posted this recipe. A skillet salsa chicken was right up my alley and I knew it would pair beautifully with cilantro lime rice.

What a show-stopper. Katie isn't a picky eater and loves pretty much everything I make, but she couldn't stop raving about this one. After every bite she said some variation of, "Mommy, you are an amazing cooker. I'm so lucky to have you cook for me. Can you make this again soon?" I was right there with her, practically swooning over the delicious flavors, especially when I mixed the rice and chicken together with the creamy avocado. Yum, yum, yum.

And the best part - dinner took almost no time to make so we could play after dinner. That's a win-win in my book.

Skillet Salsa Chicken with Cilantro Lime Rice
Slightly adapted from Hunt, Cook, Eat

1-1/4 pounds boneless skinless chicken thighs, cut into bite sized pieces
1 medium sweet onion, finely chopped
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chile powder
1 teaspoon salt
2 cups salsa
1 cup chicken stock or water
1 cup corn kernels
1 can black beans, drained and rinsed
2 tablespoons sour cream
1 tablespoon lime juice
Chopped fresh cilantro, for garnish

1 cup dry basmati rice
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

Diced avocado, for serving

Heat a large skillet over medium high heat with just a touch of olive oil. Add the chicken and cook for 4-5 minutes until no longer pink. Add the onion and saute for another 2-3 minutes until onion is soft and chicken is cooked through. Add minced garlic (if using) and stir for 30 seconds until fragrant. Add the seasonings, salsa, water, corn and black beans to the pan and stir to combine.

Turn the heat down to medium low and simmer for 10 minutes. Remove the pan from the heat and stir in the sour cream and lime juice. Sprinkle with fresh cilantro.

To make the rice, follow the directions on the package. My basmati calls for soaking the rice beforehand (which I highly recommend). Once you've cooked the rice, drizzle the lime juice and oil over the top while it's still warm. Sprinkle with 2 tablespoons chopped cilantro and salt, then fluff with a fork.

To serve, pile some rice in a shallow bowl and top with some of the chicken. Add diced avocado and serve.

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Wednesday, February 17, 2016

sausage February 17, 2016

Skillet Beans and Rice with Kielbasa

Before I tell you about this truly amazing, super simple one-pot meal I have exciting news! We're one month away (one month!!) from Daylight Savings Time. Gah! I can hardly stand it. I am so, so, so, so ready to be able to photograph meals in natural light again. So ready.

Ahem.

Now that we've got that out of the way, let's talk about this Skillet Beans and Rice with Kielbasa. Lordy, was this GOOD. Honestly, I wasn't expecting much. It's a pot of rice, beans and kielbasa; how exciting could it be? Boy was I wrong.

My mom's side of the family is Polish so I'm no stranger to kielbasa. We have it every year at Easter, but it's not a meat I usually cook on a weeknight. That will definitely change after this little beauty.

Unfortunately, my parsley went bad in the fridge but I didn't even miss it. I also subbed the 3 minced garlic cloves with 1/2 teaspoon of garlic powder. It pains me to say it, but I just can't handle fresh garlic anymore. It started when I was pregnant - garlic gave me wicked heartburn. It's been 7 years and I still can't handle it. I've been leaving it out of recipes or subbing garlic powder when I can. Sigh.

Skillet Beans and Rice with Kielbasa
Ever so slightly modified from BellyFull

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 package (14 ounce) polska kielbasa, diced
1 medium sweet onion, diced
1 cup white rice
2 cups low sodium chicken broth
1 can (14 ounce) pinto beans, rinsed and drained
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1/4 cup finely chopped fresh parsley

Heat the oil and butter in a large non-stick skillet (make sure it has a lid) over medium-high heat. Add the kielbasa and onion. Sauté until the onions become soft and translucent, stirring occasionally, about 5 minutes. Add the rice and stir to coat the grains with the fat, about 1 minute.

Add the chicken broth, beans, Italian seasoning, garlic powder, red pepper flakes, salt and pepper. Bring to a boil. Cover and reduce the heat to low so it stays at a simmer. Cook for 22 minutes, stirring occasionally so the rice doesn't stick.

Remove from the heat and stir in the parsley.

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Wednesday, February 3, 2016

zucchini February 03, 2016

Coconut Shrimp Curry

My friend, Katie, posts photos of her family's dinner on Facebook sometimes. The other night she made this Coconut Shrimp Curry recipe and I couldn't get it out of my head. I quickly printed off the recipe to make this week.

This was so, so good. Light and fresh, with perfectly cooked shrimp. The only change I made was to add zucchini so I could call it a complete meal. You could add whatever veggies you like. I think carrots would be nice. Katie added sweet potatoes and said that was good.

Coconut Shrimp Curry
Slightly modified from Jo Cooks

For shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 lb extra-large shrimp, peeled and deveined

For sauce
1 tablespoon vegetable oil
1 medium onion, chopped
1 small zucchini, quartered lengthwise, then cut into bite-size pieces
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon pepper
1 teaspoon salt
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon yellow curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can (5.5 oz) unsweetened coconut milk

Fresh cilantro, minced
Cooked basmati rice

In a bowl or plastic food storage bag, toss the shrimp with the marinade ingredients. Allow to marinate for 15 minutes.

While the shrimp is marinating, heat the oil in a medium size pot. Add the onion and zucchini, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.

Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and stir well. Cook for about a minute, then add the coconut milk. Stir and bring to a boil. Cook for 5 minutes. Add the shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.

Serve over hot rice garnished with cilantro.

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Thursday, August 20, 2015

turkey August 20, 2015

Lemon Parsley Turkey Meatballs in Curry Sauce over Coconut Rice

I've become obsessed with meatballs.

My friend, Jaida, posted this recipe for Lemon Parsley Turkey Meatballs with Lemon Coconut Curry Sauce and Lemon-Coconut Rice (sorry, Jaida, I had to shorten the name) last month and I couldn't wait to make them. She came up with this one all on her own, which is pretty amazing if you ask me.

We're also obsessed with coconut rice in this house and these delicious, light meatballs in a drinkably good curry sauce were the perfect thing to serve on top. I decided to make a few changes to Jaida's original recipe to suit our tastes and it did not disappoint. I'm already plotting when I can make it again.

Lemon Parsley Turkey Meatballs in Curry Sauce over Coconut Rice
Slightly modified from Sweet Beginnings

Lemon-Parsley Turkey Meatballs
1 lb ground turkey
Zest and juice of 2 medium-large lemons
1/4 cup parsley leaves, chopped
Salt and pepper, to taste
1/3 cup Panko bread crumbs
1 egg
1 tablespoon olive oil

Coconut Rice
1 tablespoon butter
1 cup long-grain rice
1 cup coconut milk
1 cup water

Curry Sauce
1 can, plus what's left in the can used for the rice, coconut milk
Juice of 1 large lemon
2 teaspoons yellow curry powder
Salt and pepper, to taste

In a large bowl, combine all of the meatball ingredients, except the olive oil. Gently mix with your hands until well combined. Take about 2 tablespoons of the meat at a time and form into balls. Place each meatball on a plate and repeat with all the meat. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and swirl around to coat the bottom of the pan. Once hot, add the meatballs so that they are not touching. Cook for 2-3 minutes per side, until all sides are browned. Reduce the heat to medium.

While the meatballs are cooking, heat 1 tablespoon of butter over medium heat in a large saucepan. Once the butter is melted, add the rice and stir to coat each grain evenly. Toast the rice for a few minutes, until you start to see brown spots. Add the coconut milk and water and bring to a boil. Reduce the heat, cover, and let simmer for 20 minutes. Remove from heat and let sit while you finish the meatballs and sauce.

Put all the sauce ingredients in a small saucepan over medium heat. Heat, stirring occasionally, while the meatballs cook. Once the meatballs have been browned, carefully pour the sauce over the meatballs. Simmer for 5-10 minutes, until the sauce thickens slightly and the meatballs are cooked all the way through.

Serve the meatballs and sauce over the rice.

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Monday, July 6, 2015

side dish July 06, 2015

Fried Rice

One of T's contributions to our Asian dinner was Fried Rice. But in true form, she managed to be busy when it was time to cook the rice so the task fell to me. I pick on her about this all the time, her knack for finding something else to do when I'm in her kitchen so she's off the hook for cooking. I actually don't mind - I love cooking in her kitchen. There's so much room!

(all photos by T. Casey)

Anyway, let's talk about this fried rice. T did all the prep the day before (a must when making fried rice - the rice needs to be pre-cooked and cold) so all I had to do was throw it all together in her huge cast-iron skillet.

This was outstanding. So fresh and flavorful. T doubled the recipe for our dinner and it was enough to feed 6 adults, 2 kids plus two of T's adult kids who scrounged the kitchen for leftovers after we'd eaten.

Fried Rice
As seen on Gimme Some Oven

3 tablespoons butter, divided
2 eggs, beaten
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and pepper
4 cups cooked and chilled short-grain white rice
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce
1/2 teaspoon toasted sesame oil

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add the beaten egg, and cook until scrambled, stirring occasionally. Remove egg to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft.

Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

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Monday, November 10, 2014

sausage November 10, 2014

One Pot Baked Rice with Sausage and Broccoli

Like most people, I'm a big fan of one pot meals. So when my friend Amy posted this recipe for {One Pot} Baked Rice with Sausage and Broccoli I knew I had to try it.

After reading the recipe I was skeptical and I actually messaged Amy to make sure it was only 2 1/4 cups of chicken broth to 1 1/4 cups of Arborio rice. You know Arborio rice as the rice used to make risotto. Whenever I make risotto I need at least 5, usually 6, cups of chicken broth to fully cook the rice. I couldn't imagine using just 1/3 that amount in this dish. But Amy assured me it was correct and since I trust her, I went with it (although I did threaten her with our pizza delivery bill if she steered me wrong).

And you know what, it worked! The resulting dish isn't creamy like risotto, but the rice was fully cooked. And quite tasty. The original recipe calls for 8oz of sausage but SP thought that wasn't enough so I upped the recipe below to a full pound. Otherwise this was perfect. And so ridiculously simple, too. I love easy weeknight meals and this was definitely one I'll be making again.

{One Pot} Baked Rice with Sausage and Broccoli
As seen on Very Culinary

2 tablespoons extra virgin olive oil
1 pound Italian sausage, casings removed, broken into pieces
1 medium sweet onion, finely diced
3 cloves garlic, minced
salt and pepper
1 1/4 cups Arborio rice
1/4 cup dry white wine
2 1/4 cups low sodium chicken broth
1 head of broccoli (about 6 ounces), cut into 2-inch florets

Preheat oven to 400.

Heat oil in a large, heavy ovenproof skillet, over medium-high. Cook sausage, stirring often, breaking up the pieces until no pink remains, about 3 minutes. Stir in onion and garlic; cook until translucent, about 3 more minutes. Season with a little salt and pepper.

Stir in rice to coat in the oil, then add the wine. Bring to a boil. Cook until the rice has absorbed almost all of the liquid, about 1 minute. Add the broth and bring back to a boil.

Transfer the skillet to the oven and bake for 10 minutes. Sprinkle the broccoli over the top of the rice and bake for another 10 minutes, until the rice has absorbed most of the liquid.

Carefully remove the skillet from the oven and stir the rice and broccoli together. Cover the skillet and let it stand for 10 more minutes. Place a pot holder on the handle so you don't forget that it's hot.

Taste and add more salt and pepper, if necessary. Serve.

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Monday, September 22, 2014

rice September 22, 2014

Grilled Hawaiian Chicken with Coconut Rice

As soon as Ashley posted this recipe for Grilled Hawaiian Chicken with Coconut Rice I knew I had to make it as soon as possible. I could practically taste the coconut rice. The only problem is, Baby Girl is allergic to nuts and that includes coconut. Luckily, she was heading to my parent's house for a sleepover so I put it on the menu for that Saturday night.

Do you remember when I mentioned my grill pan suffered a small catastrophe recently? This was the recipe that did it. The brown sugar in the marinade caramelized on the pan and has been next to impossible to remove. Next time we'll be cooking this one on the outdoor grill. And there will definitely be a next time. We couldn't stop oohing and ahhing over this meal. It was absolutely delicious. The rice was our favorite part - the coconut milk adds such a wonderful, rich, creamy, mellow flavor. The rice, combined with the chicken and pineapple, made for a five-star restaurant-quality meal. So, so good. I really wish Baby Girl could join us in eating this one. I know she would love it.

Grilled Hawaiian Chicken with Coconut Rice
As seen on Cheesecurd in Paradise

4 boneless, skinless chicken breasts
1/3 cup soy sauce
1/4 cup pineapple juice (from the pineapple rings)
1/2 cup water
1/2 cup brown sugar
4 scallions, chopped
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 teaspoon olive oil
1 can pineapple rings, drained, juice reserved

For the coconut rice:
2 tablespoons butter
1 1/2 cup long grain white rice
1 can coconut milk
water

2 scallions, finely chopped

Place the chicken in a plastic food storage bag. Add the soy sauce, pineapple juice, water, brown sugar, scallions, garlic, and oil, seal the bag and gently toss to coat the chicken in the marinade. Marinate for at least 8 hours, preferably overnight.

Preheat a grill or grill pan over medium heat. Grill the chicken for about 5-6 minutes per side. Remove the chicken from the grill. While it rests, grill the pineapple to give it a slight char. You can serve the chicken whole or slice it into strips before serving.

For the rice: melt the butter in a medium saucepan over medium-high heat. Add the rice, and cook for about 3 minutes stirring occasionally. Pour the can of coconut milk into a measuring cup, then add enough water to equal 3 cups of liquid. Add the coconut milk and water to the rice and stir to combine. Bring to a boil, stir once more and cover the pot. Reduce the heat to low and cook for 20 minutes. Remove the lid and fluff the rice with a fork.

Serve the chicken on a bed of the coconut rice topped with some of the grilled pineapple. Scatter some of the finely chopped scallion over the dish before serving.

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Monday, July 14, 2014

toddler-approved July 14, 2014

Recipe Redo: Mexican Sour Cream Rice

I've been making this Mexican Sour Cream Rice for years. I used to make it any time we had anything even slightly Mexican-inspired for dinner. It was definitely my go-to side dish.

I've been recommending the dish to friends a lot recently and I figured it was time to update my blog with some better pictures. Please forgive those early blogging pics - I may not be a professional photographer but I think my photos have come a long way since then.

The last time I made this I used regular Monterrey Jack cheese instead of pepper Jack because Baby Girl doesn't like spicy things. We both felt it lost a little something with the milder cheese so next time I'm going to throw caution to the wind and go back to pepper Jack. We don't remember it being super spicy that way so hopefully Baby Girl won't refuse to eat it.

Mexican Sour Cream Rice
Modified from All Recipes

1 3/4 cups chicken broth
1 cup uncooked long grain white rice
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded Monterey or pepper Jack cheese
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and pepper to taste

Bring the chicken broth to a boil in a large sauce pot. Add the rice, stir and then reduce the heat to low. Cover and simmer for 20 minutes.

Meanwhile, preheat the oven to 350. Lightly grease a 1-1/2 quart casserole dish.

Add the sour cream, green chile peppers, cheese, corn, and cilantro to the pot with the rice. Stir to combine, then season with salt and pepper. Transfer to the greased casserole dish.

Bake uncovered for 30 minutes until the top is lightly browned.

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Breaking

Thursday, August 17, 2017

Curry Rice with Shrimp and Peas

Friday, June 10, 2016

Skillet Salsa Chicken with Cilantro Lime Rice

Wednesday, February 17, 2016

Skillet Beans and Rice with Kielbasa

Wednesday, February 3, 2016

Coconut Shrimp Curry

Thursday, August 20, 2015

Lemon Parsley Turkey Meatballs in Curry Sauce over Coconut Rice

Monday, July 6, 2015

Fried Rice

Monday, November 10, 2014

One Pot Baked Rice with Sausage and Broccoli

Monday, September 22, 2014

Grilled Hawaiian Chicken with Coconut Rice

Monday, July 14, 2014

Recipe Redo: Mexican Sour Cream Rice

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