Tag: rice

Asian Dishes

Pnang Curry

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Pnang Curry has become a favorite of mine, even as I stay away from most currys. Recipes that meld the flavors of peanut butter, vegetables, fish sauce, basil, etc. are favorites. Megan altered this recipe to add sweet potato, carrot, potato, and sometimes green beans and it is delicious!

Pnang Curry

INGREDIENTS:
  • 1 tablespoon oil
  • 2 tablespoons Panang curry paste * (fork-lore.com: use 1 tablespoon if you like less spice)
  • 1 tablespoon peanut butter
  • 2 pounds chicken breasts, cut into pieces against the grain
  • 1 small onion , sliced
  • 1 green bell pepper , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves , minced
  • 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
  • 2 teaspoons cornstarch
  • 1/4 cup light brown sugar , packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 cup loosely packed basil leaves , roughly chopped
  • Hot cooked rice white, brown or jasmine rice
  • Optional (from fork-lore.com): add in white potato, sweet potato and green beans
DIRECTIONS:
  1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
  2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
  3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
  4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  5. Serve over hot cooked rice.

Recipe from Tastesbetterfromscratch

Casseroles · Czech Heritage and Dishes · Meats

Deconstructed Stuffed Cabbage

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Cabbage must be a part of my Czech/Slovak DNA because I love cabbage and sauerkraut. Cabbage rolls are so delicious, but I don’t have the desire to make the rolls, just enjoy the savory ingredients. This recipe was just what I was looking for. Even my 3-year-old granddaughter likes it. She must have inherited that piece of my DNA as well!

I made half of a recipe and used half ground pork and half ground beef, no veal.

Deconstructed Stuffed Cabbage

INGREDIENTS:
  • 1 cup uncooked white rice (or any rice of your choice)
  • 2 pounds green cabbage, cleaned, cored and cut into two-inch chunks
  • 2 tablespoons extra virgin olive oil
  • 4 ounces raw bacon diced
  • 1 cup chopped onion
  • 1 tablespoon garlic, minced
  • 2 tablespoons tart red wine such as Merlot
  • 1 pound lean ground beef (90/10)
  • ½ pound ground pork
  • ½ pound ground veal (if you can’t get ground veal, increase ground pork to one pound)
  • 3 cups tomato juice (or for a more intense flavor, use V-8)
  • 1 6-ounce can tomato paste
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon dry thyme
  • ¼ teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup drained sauerkraut
DIRECTIONS:
  1. Cook rice according to package directions. Try to time the rice so that it finishes cooking as the preparation of the dish nears the end. If rice is finishes too soon, fluff and leave at room temperature to cool.
  2. Bring a large pot of salted water to a boil and blanch cabbage chunks for five minutes. Drain, cool and set aside.
  3. In a large sauté pan over medium heat, place olive oil and bacon and cook until bacon is almost browned, about 4 minutes. Increase heat to medium high and add onions and sauté for three minutes. Add garlic and sauté for one more minute. Add red wine and deglaze the pan.
  4. Move the cooked onion mixture to the edges of the pan and place all three meats into the center. Keep moving the meat around to brown and slowly work in onion mixture until the meat is fully browned.
  5. Add tomato juice, tomato paste, vinegar, sugar, thyme, paprika, salt and pepper. Reduce to medium and simmer for five minutes.
  6. Add in sauerkraut, cooked rice and cooked cabbage. Bring back up to heat and simmer for five more minutes.
  7. Adjust seasoning and serve.

Recipe from Afamilyfeast.com

My Roots · New Favorite · Soups and Stews

Cabbage Roll Soup

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Cabbage Rolls were not a part of my childhood but I enjoyed them as an adult at Hungarian restaurants. I’ve never made cabbage rolls but I loved the idea of soup, my go-to meal in winter.

This is a simple and wonderful soup.  The rice absorbs much of the broth, but you could easily add more broth or vegetable juice.  Yummy!

CABBAGE ROLL SOUP

1 large onion diced
3 cloves garlic minced
1 pound lean ground beef
½ pound lean ground pork
¾ cup uncooked long grain rice
1 medium head cabbage chopped (core removed)
1 28 ounce can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1 ½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste

  • In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  • Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  • Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  • Remove bay leaf and serve.
If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.
New Favorite · Poultry

Chicken Tikka Masala…Trader Joe’s Style

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Chicken Tikka Masala is made easy using Trader Joe’s delicious Masala sauce.  The first time I made it, I followed the recipe below.  The second time I made the recipe, I used strips of red, yellow and green pepper, carrots and chopped onions.  Both were delicious and easy, peasy.  We were so excited when a Trader Joe’s was built fairly close to my house. There are always new products to try and enjoy!

During the pandemic, I went to Trader Joe’s only a couple of times.  Hat’s off to Trader Joe’s and how they managed shopper entry, masks, and cleanliness.  By far, the best job of any grocery store I ventured into.

CHICKEN TIKKA MASALA…TRADER JOE’S STYLE

1 (15-ounce) jar Trader Joe’s Masala Simmer Sauce
4 boneless, skinless chicken breasts (about 2 pounds total), cut into bite-sized pieces
1 (14.5-ounce) can fire-roasted diced tomatoes, drained
1 cup frozen pearl onions
1 cup sliced baby carrots
Coarsely chopped fresh cilantro (optional)
Cooked rice, for serving (optional)

  • Pour half of the sauce into the bottom of a 6-quart or larger slow cooker. Nestle the chicken into the sauce in a single layer. Pour the drained tomatoes evenly over the chicken.
  • Add onions and carrots
  • Pour the remaining sauce on top.
  • Cover and cook until the chicken is cooked through.  (I cooked for 4 hours) 
  • Sprinkle with cilantro and serve over rice, if desired.

Recipe adapted from thekitchn.com

Asian Dishes · Book Club · New Favorite · Poultry

Slow Cooker Cashew Chicken

cathysmaha1 Comment

Our book club met at my home for our March review of Do Not Say We Have Nothing by Madeleine Thien. I must admit I did not care for the book and did not finish it. Others had the same difficulty, finding it complex and hard to follow, especially in the beginning. However, for those that finished the book, they thoroughly enjoyed it finding the Chinese Cultural Revolution to be similar to world experiences today.

Our potluck cuisine was Asian and my Asian recipe file is devoid of recipes.  I found this wonderful Slow Cooker Cashew Chicken recipe online and will definitely make it again and again.  Very flavorful and wonderful with rice and stir fry vegetables.

SLOW COOKER CASHEW CHICKEN

2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
3 tablespoons cornstarch
1/2 teaspoon black pepper
1 tablespoon canola oil
1/2 cup low sodium soy sauce
4 tablespoons rice wine vinegar
4 tablespoons ketchup
2 tablespoons sweet chili sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes
1 cup cashews

  • Combine cornstarch and pepper in resealable food storage bag. Add chicken and shake to coat with cornstarch.
  • Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. (Frankly, next time I make it I will skip this step)
  • Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (Optional: If you like the cashews to be softer, you can add them during the cooking process.  If you like more crunch, add them right before serving.)
  • Cook on LOW for 3 to 4 hours.
  • Service over rice. Optional: Garnish with chopped scallions.
  • Makes 4-6 servings.

Recipe slightly adapated from therecipecritic.com

Gluten Free · New Favorite · Poultry

Crock Pot Chicken Cream Cheese Chile

cathysmaha2 Comments

Crock pot meals are the best…easy with so many options.  I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago.  This recipe sounded very similar but with the addition of cream cheese.  YUM!

I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for.  It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!

CROCK POT CHICKEN CREAM CHEESE CHILE

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 small can mild green chiles
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

  • Put the chicken in the crock pot.
  • Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders.
  • Stir to combine, then top with the cream cheese.
  • Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
  • Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
Recipe from http://completerecipes.com/Crock-pot-cream-cheese-chicken-chile.html
Family · Family Favorites

Chicken Divine…a family fav!

cathysmaha2 Comments

Chicken Divine is a recipe I discovered in the ’90s.  I wish I could recall where the recipe originated but it had the elements that my young children liked: chicken, rice, broccoli and, of course, CHEESE!  I made, they liked, repeat.

To this day, it is still a favorite and the aroma of the baking chicken with rosemary is wonderful. I sincerely hope your family enjoys as much as ours does!

CHICKEN DIVINE

3 whole chicken breasts
rosemary to taste
salt and pepper to taste
1 sliced onion
1 pound fresh or frozen broccoli
3/4 cup raw rice, cooked

CHEESE SAUCE:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated, sharp Cheddar Cheese
1/2 cup freshly grated Parmesan cheese

  • Preheat oven to 350 degrees.
  • Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
  • Prepare the rice.
  • Cook broccoli in water with salt and onion. Drain.
  • Layer chicken, then broccoli, then rice in buttered casserole.
  • Prepare the cheese sauce:   Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings. (I have often made 1 1/2 recipes of the sauce to put on top to make it even more moist.)
  • Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.
  • Bake uncovered for 30 minutes or until bubbly.

 

 

 

Family Favorites

Chicken Divine

cathysmahaLeave a comment

Chicken Divine starts by roasting chicken breasts with savory rosemary making your mouth water, anticipating the great final dish to come.  This dish takes a while but you could easily bake the chicken breasts ahead of time.

I do not recall where I found this recipe but it’s been a family favorite for the past 20 years.  Pair Chicken Divine with a green salad, crusty bread and a nice glass of white wine.  Dinner is served!

CHICKEN DIVINE

3 whole chicken breasts
rosemary to taste
salt and pepper to taste
1 sliced onion
1 pound fresh or frozen broccoli
3/4 cup raw rice, cooked

CHEESE SAUCE:

1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated, sharp Cheddar Cheese
1/2 cup freshly grated Parmesan cheese

SAUCE:

  • Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings.

CASSEROLE:

  • Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
  • Cook broccoli in water with salt and onion. Drain.
  • Layer chicken, then broccoli, then rice in buttered casserole.
  • Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.

  • Bake uncovered at 350 degrees for 30 minutes or until bubbly.
Nicaragua

Hiking and a Picnic … Kicking back in Nicaragua

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Our tummies were full from breakfast and we were off to another local coffee farm, followed by a wonderful picnic lunch at a local river.

Our ‘back of the pickup’ excursion to the picnic location

Our local transportation was either by foot or in the back of a pickup. I love the open air experience, reminding me of riding in the back of my Dad’s 1958 Chevy Pickup around the Iowa farm.

The final leg of our picnic excursion was by foot, across a pasture and down to the local river for swimming, bird-watching, and howler monkey scouting. The weather was sunny and gorgeous. Local cattle watched the gringos pass through their green pastures with a curious eye.

The final hike down to the river bed was shaded by a canopy of beautiful trees, bubbling waters and water falls.

River bed in Nicaragua

Waterfall at local Nicaragua river

We put down our packs, marveling at the tremendous work it took for our hosts and staff to coordinate and transport all of the fixings for our gourmet lunch by the river. While our lunch was being prepared, some of our group enjoyed soaking in the river while other settled in on the rock of choice enjoying the splendor of our surroundings.

After relaxing for a bit, lunch was served.  (I am yearning a ‘do over’ as I write this.) The grilled kabobs, rice, cabbage salad, Pico de Gallo, homemade tortillas, and juice were delicious. Everything tastes better when enjoyed in the outdoors!

kabobs, cabbage salad, tortillas and rice at our river picnic

Fresh Pico de Gallo

Again, our tummies were full and….what’s that noise. Howler monkeys! This was our first experience hearing and seeing them. My dinky point and shoot camera was up to the challenge to capture a silhouette of these funny creatures.

A rain storm was moving in and we got moving, too! A quick hike back to the truck for our ride back to Finca Esperanza Verde. Free time awaited us…what to do? Hike, siesta, read? Decisions, decisions!