Chicken and Rice

I've been making this Chicken and Rice dish for a few years now and it has become a go to on nights when there isn't much left in the fridge and I'm looking for a quick one-pot wonder.  I always have chicken breasts in the freezer and I like to add leftover sausage when I have it on hand, but it isn't necessary.  We like to eat it with lots of hot sauce on top!

Chicken and Rice

2 boneless, skinless chicken breasts, cubed
4 cooked sausages, I used Italian style Chicken Sausages*
1 medium onion, diced
3 tablespoons butter
2 cloves garlic, minced
2 cups rice
4 cups chicken stock
2 bay leaves
salt and pepper

Preheat oven to 350 degrees. Heat a tablespoon of oil and the butter in a dutch oven or oven safe pot and saute onions for 2 minutes.  Add the garlic and chicken, season with salt and pepper. and cook 4-5 minutes more.  Add all remaining ingredients and bring up to a boil.  Cover and transfer to hot oven.  Cook for 20-30 minutes or until rice is tender.  Remove from oven and fluff with a fork, remove bay leaves, and serve with hot sauce.

*I've found that I like the added flavor from grilled sausages, but I have also added raw sausage in at the same time as the raw chicken and it worked just fine as well.

Lamb Stew with Chick Peas

I'm calling this Lamb Stew, since it is braised meat with lots of veggies cooked in tomatoes, but it is not thick like the traditional stew most of us know.  In our home we always serve it over a stove-top version of my arabic rice, but I'm sure you could have a bowl of it with a hunk of bread and be completely satisfied.
It is a very flexible dish, and I honestly don't believe I have ever made it with the same combination of vegetables.  It also doesn't really matter which cut of meat you have since a lamb shoulder, shank, chuck roast, or any other cheap bone in cut would really work for braising.

Lamb Stew

3-4 lbs bone in roast/shoulder meat
1 large onion, peeled and sliced
4-5 carrots, peeled and cut into 2 inch pieces
3 stalks celery, cut into 2 inch pieces
1 large (28 oz) can whole peeled tomatoes
1 can Chick Peas, drained and rinsed
1 large zucchini,  cut into a large dice
salt and pepper
fresh thyme
olive oil
Season meat on all sides with salt and pepper.  Heat a large dutch oven over medium heat and add a bit of olive oil and the seasoned meat.  Brown meat on both sides, try not to turn or flip the meat too much.      Add the onions and celery, stir to combine.  Carefully hand crush the tomatoes into the pot.  Add a little water (1/2 - 1 cup) if necessary and season with a couple teaspoons of thyme, a bit more salt, and pepper.  Bring to a boil and then reduce heat and simmer for about 3 1/2 hours or until meat is tender and pulls away from the bone.  Add carrots and simmer for for another 20-30 minutes.  Finally add the can of chick peas and the zucchini and simmer until tender, about 10 minutes.
Sometimes I remove the meat and debone it and then reintroduce it to the pot and other times I serve it over rice and let everyone pick the meat off of the bones.

Potatoes, spinach, yellow squash, okra, and eggplant are other tasty additions.  We like our veggies barely fork tender, but if you like them more well done simply add them earlier on than I did and let them cook until your liking.

Malfouf - Middle Eastern Stuffed Cabbage

Malfouf is a Middle Eastern Stuffed Cabbage Roll that is stuffed with a mixture of rice, meat, and spices and then cooked with lots of lemon and garlic.  It is another family favorite in our house and the kids gobble it up and ask for seconds which justifies the amount of time it takes to make this dish.  Set aside an afternoon and give this a try, just promise me that you'll serve it with a generous squeeze of fresh lemon on top, it makes all the difference in the world!

Malfouf
1 large head of cabbage
1 pound minced beef or lamb (this version was made with minced venison and was equally as tasty, and much leaner than a traditional filling.  You can also used ground beef in a pinch.)
1 cup rice, washed and drained of water
3 lemons, juiced (More lemons for serving)
2 heads garlic, sliced thinly
1 tsp cinnamon
1/2 tsp. allspice
1/2 tsp cumin
1 T olive oil
1 1/2 tsp salt

Fill a large pot 2/3 of the way with water and bring to a low boil.  Cut the core out of the cabbage and place entire head of cabbage in boiling water.  Boil for about 5 minutes and then carefully remove each leaf as it loosens.  I often use a fork and a pair of tongs to gently peel each leaf off and place it on a sheet pan to cool.  Do not try to force the leaves apart or they will tear, simply leave them to boil for another minute or two and then try again.

While cabbage is cooling, mix meat, rice, spices, and 1/2 tsp salt in a bowl.  Set aside.  Take the cooled cabbage leaves and cut the thickest part of the stem out.   I use kitchen shears and cut a V shape removing the tough vein out of each leaf.  Use the three largest, most outer leaves and line the bottom of a heavy dutch oven with them(I often throw in the smallest pieces as well).

Spread 1-2 tablespoons of the meat mixture on the edge of a cabbage leaf( start with the darkest leaves).   Roll each leaf, folding the edges over, around the meat and line the rolls carefully in the dutch oven or large pot.  Continue until you run out of meat or cabbage.  You should end up with 3-4 layers of rolls.

Next heat olive oil in a sauté pan and fry garlic until golden and then dump on top of cabbage rolls.  Mix 3 1/2 cups of water with lemon juice and 1 teaspoon of salt.  Pour over garlic and cabbage.

Carefully rotate pot around to saturate all of the rolls and then bring up to a boil and then reduce to a low simmer for 1 1/2 hours until rice is fully cooked and no longer crunchy.  Also, check occasionally to make sure there is still enough liquid left, do not let it get dry and feel free to add a little water if necessary.  Serve with lemon wedges.

Rice with Turmeric and Noodles

This Middle Eastern Rice is the perfect side dish for stewed meats, pot roast, roast chicken, or topped with bits of cooked meat, nuts, and spices like in this recipe.  If you already have the oven on for the main dish then this is the perfect side dish since you can cook the rice right alongside of it.  This is another terrific use for a dutch oven since we start cooking it on the stovetop and then move it to the oven to finish.

Rice with Turmeric and Noodles
1 T clarified butter*
1/2 cup thin egg noodles
3 cups chicken stock or 3 cups water with a packet of chicken bouillon mixed in
1 1/2 cups rice
1/4 t turmeric
1/2 tsp salt
Melt the clarified butter over medium heat and add the egg noodles.  Cook until noodles turn golden brown, stirring constantly. Add the rice and stir to coat.  Add all remaining ingredients and bring up to a boil.  Cover and move to a preheated 350 degree oven for 15 minutes.  (I've found it works really well no matter the oven temp...I've done it anywhere from 325-375 with good results.)  I've also found that letting it rest for 10-20 minutes, covered makes a perfectly delicious pot of rice.

*Clarified butter can be found in the Middle Eastern isle of your grocery store and it is often labeled as ghee.

Majedra - Lentils and Rice

Majedra is a Middle Eastern peasant dish that is quite hearty and delicious.  It is perfect for vegetarians as well as non-vegetarians because the lentils are so nutrient rich and satisfying.  The onions are vital to this dish and give it additional flavor from being caramelized in olive oil. Majedra is eaten with a side of plain yogurt and often served with a bright salad with a tangy olive oil and lemon juice dressing.  It is delicious and you should definitely give it a try.

Majedra - Lentils and Rice
1 cups lentils
1 tsp cumin
1 1/2 tsp salt
1/2 tsp pepper
1 cups rice
2 large onion, sliced thinly
1/4 cup olive oil

Boil lentils in 2 cups water for 20 minutes or until cooked through.  Wash rice and add to lentils.  Season with salt, pepper, cumin, and 2 cups water.  Stir and bring up to a boil and then reduce heat to a simmer.  Cook lentils and rice for 15-20 minutes until rice is tender and water has been absorbed.  In a large pot add oil and onions.  Season with additional salt and pepper.  Cook over medium heat until onions wilt and caramelize, about 40 minutes.  You want to make sure the onions do not have any crunch left to them at all and that they've turned a golden brown color.  Remove from heat.  Serve lentil mixture with a spoonful of onions on top and a side of plain yogurt.

Alternately, you can mix the onions in with the lentil mixture and serve with a generous dollop of yogurt.  You should eat the lentil/onion mixture together with a bit of yogurt in each bite.  A crisp and tangy salad is the perfect accompaniment with this dish.

Chicken Tacos

I love tacos...mainly soft tacos from Chipotle.  My neighbor and I take the kids there every other week - sometimes more than that.  We don't even have to ask where the other wants to go to lunch...it is always the same because we both like it and the kids, 5 between us, can get something they like and I can get out of there for about $9 on a good day.  Also, they play the music loud enough that no one looks at us twice even with our entourage.
I always get the soft taco and I always make mine the same...rice, beans, carnitas, extra corn salsa, cheese, lettuce, and sour cream.  So when we have tacos at home I always try to recreate my favorite combination.  I've made many tacos at home...but this rendition is right at the top of the list and the closest one to my usual.

Chicken Tacos - serves 4
3 chicken breasts
4 medium ripe tomatoes, chopped or 1 can diced tomatoes
1 small onion, chopped
1 clove garlic, minced
1 cup chicken broth
2 heaping teaspoons chili powder
1 teaspoon cumin
1 bay leaf
salt and pepper
In a medium pot heat a tablespoon olive oil and cook chicken until lightly browned on both sides.   Remove from pan and add onions and garlic.  Cook until softened and translucent.  Add tomatoes and cook an additional 3-5 minutes.  Add all remaining ingredients and simmer for 30 minutes.  Remove chicken breasts, shred, and return to pan.
* I have also used leftover cooked chicken or meat from a rotisserie chicken...it works beautifully...just add it in after the tomatoes have softened.

Rice
1 cup jasmine rice
2 cups water
1 Tablespoon butter
juice of 1 lime
salt
Add all ingredients to a small saucepan and bring to a boil.  Turn heat down to low and simmer for 20 minutes.  Remove from heat and fluff with a fork.  Add a handful of chopped cilantro or parsley for a nice hit of fresh herb flavor.

Pinto beans
I love pinto beans on my taco.  For an easy fix use a can of pinto beans and heat with a teaspoon of cumin and a little extra salt and pepper mixed in.

Bento Boxes

Years ago I came across a few blogs that focus in on bentos...Japanese style lunch boxes that are super cute. At the time I had just had my son and dreamed about making him cute appealing lunches to take to school. Fast forward 5 years and it's finally time for me to pack his first school lunch.
A few weeks ago I started to acquire a few tools to make fun bento boxes. The first thing I ordered was a book by a fellow blogger called Yum-Yum Bento Box. It has pictures of cute bento boxes and lots of ideas for creating your own unique lunches. While many of the lunches are centered around Japanese cuisine they show you lots of examples that will appeal to the American palette as well. My son happens to love sushi and chinese food in general, so this works quite well for our family.
I also ordered two very cute Bento boxes, a travel utensil kit, a few sandwich cutters and rice molds. It is really quite fun to browse through the bento sites and see just how many cute things there are out there for creating cute lunches. Who knew??
Today I filled the bento boxes with a small lunch/snack to take with us in the car while we were out. I wanted to get my son acquainted with the box before heading off to school so that he could see how to use it. I made a version of a rice caterpillar with fruit and veggies. It was super easy and it only took me about 15 minutes, but both of the kids were delighted with their lunches and gobbled up everything. For myself and my husband I made larger onigiri (rice balls), filled with ham and I folded a piece of nori (seaweed) over it to make it more traditional looking. I was really surprised by how tasty it was and the kids both said they liked it a lot.
My son is excited about his new lunch box and says he can't wait to eat at school. I'm happy that he is excited and hopefully it will make sending him off to kindergarten for the whole day a little easier. I can put a little extra love into his lunch box and let him know that I'm thinking about him even while he is away.

Check out a few of these bento sites for more inspiration.

Bento Lunch

Just Bento

Cute Obento

Yum Yum Bento Box Book

Chicken and Okra Gumbo

A neighbor happened to give us some okra the other night so I decided to put it right to use in this delicious gumbo. I used this recipe courtesy of Nola Cuisine. It definitely hit the spot and was the best gumbo I've ever made. I'm eager to try a few other variations with seafood the next time I have a taste for gumbo. Although the gumbo recipe is terrific, what I really wanted to share was the recipe/technique used for cooking the rice. It was super tasty, not sticky, and the perfect accompaniment for the gumbo and would go great with so many other recipes. You actually boil the rice in a large pot filled with water much like you would cook pasta. Then you strain it and finish it in the oven which helps dry it out a little...but you could totally skip the oven step if you wanted to. Here is the actual recipe...try it out!

Creole Boiled Rice
1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Bay Leaves
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir once and then do not stir again otherwise it will get sticky. When it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, and make sure it is "al dente" with a little bite left to it. Next you need to drain it-I used a mesh strainer which was perfect. Take out the bay leaves, and if desired, place it into a 400 degree oven with the butter on top for about 15 minutes; this will help dry the rice out.

Shrimp Risotto with Sweet Peas and Leeks

This week I'm working from Alfred Portale's (Gotham Bar and Grill's Acclaimed Chef) Simple Pleasures a cookbook that I picked up from the library. I chose it, along with 3 other books, in a matter of minutes as a friend of mine was playing with the little one downstairs. This method of simply ripping down a few cookbooks without much time to ponder has been mostly hit and miss. Lately I seem to have been missing a lot. However, this one seems interesting with it's colorful pictures and stripped down recipes. Yesterday I chose two or three recipes that I wanted to try and went out to gather ingredients. This risotto was my first choice and it sure is a keeper.
It turned out so good that I thought I would submit it to Weekend Herb Blogging hosted by Tomato. This weekly event features recipes containing vegetables and herbs as the focus and this dish fits the bill. The leeks are spotlighted in this wonderful risotto and the opportunity to use a variety of herbs such as parsley, chervil, and basil make it fun to prepare. The leeks in this dish lend a delicate onion flavor. They also have a nice texture and proved to be a great way to sneak in a veggie (not that I really need to "sneak" them in)for my 13 month old who isn't yet able to handle bold flavors.

Shrimp Risotto with Sweet Peas and Leeks
adapted from Simple Pleasures

2 quarts Chicken Stock
Coarse salt to taste
1 cup frozen peas - fresh when in season
4 small leeks, white and green parts only, thickly slices, rinsed, and drained
2 T olive oil
1/2 cup diced onion
2 t finely chopped garlic
1 t coriander
2 cups Risotto Rice-Canaroli or Arborio
1/2 cup dry white wine
12 to 14 large shrimp, peeled and deveined
Freshly ground pepper to taste
2 T unsalted butter
1/4 cup heavy cream
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chervil - I replaced this with basil (a suggested variation)
4 t fresh lemon juice (I omitted this for person preference.)

Pour the chicken stock into a saucepan and bring it to a simmer over medium heat. Keep the stock at a low simmer.
While the stock is heating, bring a pot of lightly salted water to a boil. Fill a large bowl halfway with ice water. Add the peas to the boiling water and blanch them for 1 to 2 minutes. Use a slotted spoon to transfer them to the ice water to stop the cooking and set their color.
Add the leeks to the boiling water and cook until tender, 2 minutes. Use a slotted spoon to transfer the leeks to the ice water. Drain the vegetables and set them aside.
Warm 2 tablespoons of the olive oil in a large, heavy-bottomed pot set over medium-low heat. Add the onions and saute for 2 minutes. Then add the garlic and coriander, and cook for another minute. Add the rice and saute until coated. Add the wine and cook, stirring until it is almost completely absorbed, 3 minutes.
Add about 1 cup of simmering stock to the rice. Cook for approximately 2 minutes, stirring often, until the stock is almost completely absorbed. Gradually add more stock, a cup at a time, stirring gently until it is absorbed by the rice before adding the next cup. After about 15 minutes taste the rice which should be firm yet cooked through. It should take a total of 18-20 minutes total.
Meanwhile, heat the remaining 1 tablespoon olive oil in a saute pan set over medium heat. Season the shrimp with salt and pepper, add them to the pan, and saute until firm and pink, about 3 minutes.
Add the peas, leeks, and shrimp to the risotto. Stir in the butter and cream. Stir in the lemon juice, parsley, and chervil. Season to taste.


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A Quick-ish Dinner

This dish was inspired by a dish that I've eaten at my middle eastern mother-in-law's house. It is a good way to make something out of nothing since just about any meat can be substituted and the add-ins can be as varied as you allow them to be. I've had this with pine nuts, raisins, lamb, beef, chicken, carrots, etc. It also makes a good side dish as well as main dish. Tonight I chose almonds, peas, and dried cranberries to go along with the chicken. It was a big winner with both my husband and my son.

Middle Eastern Inspired Rice

3 cups water
1 1/2 cups rice
1 TCP salt
2 TCP chicken bouillon
a dash of turmeric
2 TCP cinnamon
1-2 cups diced cooked chicken
1/3 cup dried cranberries
1/3 cup slivered blanched almonds
1/2 cup (frozen)peas
3 T ghee(clarified butter) or butter
salt and pepper to taste

Bring water to a boil. Add rice, salt, bouillon, and turmeric. Cook rice according to package directions. While the rice is cooking, melt 1 tablespoon of the ghee in a separate pan on medium-high. Add almonds and cook until lightly browned. Remove the almonds and set aside - leave remaining ghee in pan. Add 2 more tablespoons of ghee, chicken, and spices/seasonings. Cook until heated through and just browned. Lower heat and add the peas. Remove from heat just as peas are thawed out. Add the cranberries and half of the almonds. Mix thoroughly. Taste and adjust seasonings to your liking. Mix finished fluffed rice with chicken mixture and top with additional almonds. (A dusting of cinnamon is also common for this dish.)

Venison Medallions & Wild Mushroom Risotto

Tonight I prepared dinner using some venison that my husband actually got during the last hunting season. I've been going through the freezers trying to rotate older things to the front/top, newer things behind/down. I always enjoy getting a good deal on things and stocking up...but I guess I find too many deals. (Plus, I like to cook without having to defrost...I sometimes have a hard time with that advanced preparation thing.) Both of these recipes came from Williams-Sonoma Essentials of Healthful Cooking. I changed the venison sauce from cranberry to wild mushroom because, well, I had the mushrooms for the rice and I wanted to use up the demi-glaze in the fridge.

Wild Mushroom Risotto

2/3 c dried porcini mushrooms
4 c chicken broth
2 T olive oil
2 T finely chopped shallot
1 1/2 c Arborio rice
1/2 c dry white wine
1/4 c Parmigiano-Reggiano
Salt & Pepper

Place the mushroom in a bowl with 1 1/2 c lukewarm water and let soak about 20-30 minutes. Remove mushrooms, reserving the soaking liquid. Squeeze the mushrooms dry and chop them. Strain the soaking liquid through a fine-mesh strainer. Reserve 1/2 c for the risotto. Save the remaining for the venison sauce.

In a saucepan over medium heat, warm the broth. In a heavy saucepan over medium-high heat, warm 1 T olive oil. Add the shallot and saute until translucent - about 2 minutes. Add the reaming oil and stir in the rice. Reduce the heat to medium, and cook, stirring, until the rice is evenly coated with the oil and the grains turn translucent at the edges, about 1 minutes. Pour in the wine and stir until absorbed.

Add 1/2 cup of the broth and cook, stirring occasionally, until most of the liquid has been absorbed and the rice is just moist. Continue adding broth, 1/2 cup at a time, always waiting until the rice is just moist before adding more. After 2 cups broth have been used, add the 1/2 cup mushroom soaking liquid and the chopped mushrooms. When the liquid is almost fully absorbed, resume adding the broth.

The risotto is ready when it is creamy and slightly soupy and the kernels are tender but still slightly firm at the center, about 35 minutes after the first addition of broth. Remove from the heat.

Stir in the cheese and 1/4 teaspoon salt, or more to taste, and season with pepper. Divide evenly among warmed wide, shallow bowls or among warmed plates and serve at once.

Venison Medallions

1 venison tenderloin
1 T beef demi-glaze
1 c soaking liquid from porcini mushrooms
1/4 white wine
salt and pepper

Season tenderloin and brown on all sides. Remove from pan. Add liquid and deglaze pan. Reduce liquid by a third and add demi-glaze. Reduce until slightly thickened. Slice venison and add to sauce. Cook about 3/4 minutes more. Serve with sauce.

Japanese Steak House Dinner

Yesterday I moved a tuna steak from the freezer to the fridge...not exactly sure what I was going to do with it. While out today I passed by a Chinese take-out place which made me think of fried rice. I thought that sounded good and I remembered I had a couple of zucchini I needed to use up. All of this came together to form tonight's dinner. It is closely related to the dinner we had at a local Binihana's a few months ago. (This one's for you Dad.)

Fried Rice
2 cups cooked rice - cooled
2 eggs
2 T soy sauce
1/2 c frozen peas

Heat a little vegetable oil in a large pan (or wok) and add the rice. Fry rice for a minute or two while moving it about in the pan. Make a well in the center and add the two eggs. Let cook for a minute or so before stirring. Add soy sauce while stirring constantly. Add peas and remove from heat.

Onions and Zucchini
1 large sweet onion slice (1/2" x 1 1/2 ")
2 zucchini (same size as onion)
Soy sauce
Pepper

Heat a little vegetable oil in a pan. Add onions and cook until slightly softened. Add zucchini. Move about in pan. Add soy sauce and pepper to taste. Cook until desired texture. (We like this rather firm, so we only cook the entire dish about 5-7 minutes.)

Shrimp and Tuna
1 - 8 oz piece of fresh tuna
1/2 lb fresh shrimp
butter
salt and pepper

Melt 1-2 T butter in a pan. Add tuna, season, and cook for about 1 minute. Turn cook 30 more seconds. Remove from pan, add shrimp. Cook until pink. (I added a little garlic to ours.)

Everything was very yummy. We really like the vegetables. Too bad I forgot to make the onion into an erupting volcano...it would have added some pizzaz. Maybe next time!!