Jambalaya

I had no idea what Jambalaya was until my parents moved to Georgia when I went to college.  It's a southern dish that's typically a mash-up of rice, meat (chicken, andouille sausage and shrimp), veggies, spices and chicken stock.  It's kind of like a Spanish paella, only southern-style.

While living in Georgia my mom got this recipe from a friend for Quick Chicken Jambalaya.  It was my first and pretty much only experience with jambalaya and we made it and loved it for years.  It's super easy and yummy and not too spicy.  After getting into cooking more and wanting to branch out I started looking for jambalaya recipes that were a little more authentic.  My sister pointed me in the direction of this recipe and we have really loved it.  It's so full of flavor and just the right level of heat for my taste (although may be a little spicy for the kiddos). It's also great because once everything is chopped and ready to go, you can throw it together in a jiffy!

Jambalaya
olive oil
1 rib of celery, small-diced
1/2 onion, small-diced
1/2 orange pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 chicken breast, cut into bite-sized pieces
1/2 lb. andouille sausage, sliced
1 1/4 cups chicken stock
1 14 oz. can diced tomatoes
3/4 cup uncooked rice
1 Tbsp. Creole or Cajun seasoning (Zeus or Tony Cachere's are good or a homemade blend)
1 bay leaf
1/2 tsp. dried thyme
pinch of cayenne pepper
1/2 lb. raw shrimp, peeled and deveined (I omitted this and just added an extra chicken breast)

garnishes: chopped green onion, parsley or cilantro


Heat a drizzle of oil in a large sauté pan over medium-high heat. Add celery, onion and peppers and sauté about 4 minutes.  Add garlic and sauté another minute.  Add another drizzle of olive oil, of necessary, and add chicken to the pan.  Sauté a couple minutes until about half-cooked.  Add the sausage, tomatoes, rice, stock, Creole seasoning, bay leaf, thyme and cayenne.  Stir together and bring to a boil.  Reduce heat and, cover, and simmer for 20-25 minutes, or until rice is cooked.

Once rice is tender stir in the shrimp to combine. Continue to simmer until shrimp is fully cooked.  Remove from heat. Remove bay leaf and check for seasoning.  Add more Creole seasoning, salt and pepper, as desired.

Serve warm with choice of garnish.


**Note: I halved the original recipe because I didn't think my kids would eat it and I didn't want to have tons of leftovers. To make original recipe, double everything except the chicken stock and tomatoes.  Still use 1 can of tomatoes and use 3 cups chicken stock.


SOURCE: Gimme Some Oven

Maple Bacon Pumpkin Risotto

Sorry if you don't like pumpkin because I've got another one for ya!  This one, however, is a savory pumpkin dish that is every bit delicious as just about any pumpkin dessert.

I started making risotto years ago and I just love it.  Although it seems like a fancy and potentially difficult dish, I attest to you, it is not...although you could make it so (mmm brown butter lobster risotto!!). 

This risotto uses simple ingredients (doesn't everyone use pumpkin on a daily basis in the fall?) that when combined, burst with flavor in your mouth!!  Top that with some crispy bacon and you'll be licking the bowl clean.


Maple Bacon Pumpkin Risotto
1/2 lb. bacon
2 cups apple cider
2 cups veggie broth
1 cup water
1  1/2 cups leeks, sliced and rinsed
4 cloves garlic, minced
2 cups arborio rice (or other short-grain rice)
1 cup white cooking wine
1/4 tsp. fresh nutmeg
1/2 tsp. salt
few cracks of ground pepper
1 cup pumpkin puree
1-2 tsp. maple syrup
1 Tbsp. butter
1/2 cup freshly grated parmesan cheese
fresh herbs for garnish

Place bacon on baking sheet and cook under broiler 5 minutes.  Flip and bake cook another 4-5 minutes.  Remove from pan to a paper towel-lined plate.

In a medium saucepan, combine apple cider, veggie broth and water.  Heat until warm and keep over very low heat.

In a large saucepan, drizzle about 1-2 tablespoons olive oil.  Add leeks and cook over medium-high heat until tender.  Add garlic, saute about 30 seconds, then add the rice and saute another 30 seconds or so.  Add the wine and cook until almost evaporated.  Reduce heat to medium.  Add about 1/2 cup of the warm broth mixture, stir in and let cook until just about evaporated, stirring occasionally.  Continue until rice is al dente and most or all of the broth mixture is gone (you may not need all of it; if you need more, just add a little warm water)/  This will take about 25-30 minutes.

When rice is finished cooking, add the nutmeg, salt, pepper, pumpkin, maple syrup, butter and parmesan cheese.  Stir to combine well.  Taste to check for seasoning and adjust as necessary.  Garnish with fresh herbs and crumbled bacon.  Serve warm.


SOURCE: Adapted from Pineapple & Coconut

Black Beans and Coconut Rice with Mango Salsa

So, when my siblings and I were growing up, we would go through times here and there when my mom would say to us something to the effect of "we're going to be eating beans and rice for a while," meaning money is tight and we're eating cheap.  I, being my mother's daughter, have also used that phrase a time or two in our marriage, to which my husband would respond, "Great!  I love beans and rice!!"

This is, in fact, a cheap easy meal, but it's still packed with lots of nutrition and flavor!  I was actually drawn to making beans this time because I needed to increase my iron and potassium intake and turns out beans are great for that. 

I couldn't help but make this colorful salsa to top of the rice and beans.  Don't get me wrong, rice and beans are great by themselves but the fresh mango, avocado and tomato and the nice bite from the cilantro really brought it home for me.  Enjoy!


Black Beans and Coconut Rice with Mango Salsa
serves about 4

for the beans:
1 cup thinly sliced celery
2 cans black beans, drained and rinsed
1/2 small red onion, small diced
juice of 1 lime
1 tablespoon olive oil
1/4 tsp. cumin
pinch of smoked paprika

for the rice:
1 cup  jasmine rice
1 cup canned coconut milk (preferably full-fat)
1 cup water
pinch of salt
2 Tbsp. flaked coconut (optional)

for the salsa:
1 mango, diced
2 roma tomatoes, diced
1 avocado, diced
1 small anaheim pepper, finely diced (can substitute jalapeno for more heat)
2 green onions, chopped
1/2 cup cilantro, chopped
juice of 1 lime
salt and pepper


In a medium sauce pan, add rice, coconut milk, water, salt and flaked coconut (if desired).  Bring to a boil.  Reduce heat, cover and cook for 20 minutes.

Add the celery, black beans and onion to a salad bowl.  Squeeze lime, drizzle the olive oil and add the cumin and paprika.  Toss to coat.  Add a pinch of salt, if necessary.

In a smaller bowl, add the mango, tomato, avocado, pepper, onion and cilantro. Squeeze lime over it and add salt and pepper to taste.  Stir to coat. 

Once rice is finished cooking, allow to cool slightly.

Serve rice warm or at room temperature, topped with bean mixture and salsa.

Stuffed Red Peppers with Wild Rice, Spinach and Goat Cheese

A few weeks ago red peppers were on sale pretty cheap so I had my husband bring me home a huge bag of them.  We go through a lot of red peppers around here.  I love them in my salads, with hummus or in stir-fries and they're a veggie my kids will actually eat and enjoy! But even with as often as we eat them, I still had some leftover that would take more than a salad to finish.

Stuffed peppers have been on my list to make forever!  I've even had the wild rice sitting in my pantry just waiting to be used.  Actually, the night I made these I was planning on making lasagna rolls with a similar flavor profile but a light bulb went off at the last minute.

I'm glad I followed my gut on this one and went with the stuffed pepper idea.  They were so delicious!!  My favorite part...the goat cheese. 

Stuffed Red Peppers with Wild Rice, Spinach and Goat Cheese
1 cup wild rice
3 cups reduced sodium chicken stock
3 large red peppers (or 4 medium for smaller portions)
1/2 large onion, diced
1 clove garlic
1/2 cup sun-dried tomatoes
1 10-oz bag baby spinach
1 Tbsp. balsamic vinegar
1 tsp. dried oregano
pinch of red pepper flakes
salt and pepper, to taste
4 oz. goat cheese
1/2 cup chopped pecans

Prepare rice ahead of time; about an hour.   Bring to boil 3 cups reduced sodium chicken stock.  Add rice, reduce heat and cover.  Cook for 45-50 minutes. Uncover and fluff with fork.

Preheat oven to 350 degrees F.  Halve bell peppers and lay them on a baking sheet.  Sprinkle with a pinch os sea salt and bake for about 10 minutes.

Meanwhile, heat a large skillet over medium heat.  Add a drizzle of olive oil and onions. Sauté about 10 minutes or until tender and slightly golden. Add garlic during last 30 seconds, being careful not to burn it.  Remove from heat and add tomatoes and spinach.  Stir to combine and just wilt the spinach.  Add in the remaining ingredients and stir until incorporated.  Taste for seasoning and add salt and pepper  as necessary.

Spoon mixture into peppers halves and sprinkle with pecans. Bake uncovered about 20-25 minutes, until peppers are tender.

Serve warm.

Spicy Bok Choy Rice Bowl

So, I found out the other day my husband thinks I drink a green smoothie and eat a salad every day.  I kind of laughed inside because although that would be great, it doesn't always happen!  Hey at least I eat them enough that my family knows how much I love them and one day they may even follow in my footsteps.

I got some bok choy in my CSA basket a couple weeks ago and I wasn't quite sure what I wanted to do with it.  I looked up recipes for steamed and cooked bok choy and they didn't look that appetizing.  I prefer to eat my greens raw rather than cooked.

Anyway I had time one day to actually make my own lunch, rather than just nibble on my kids' leftovers, so I decided to throw together some of my favorite slaw ingredients and a simple dressing and it was heavenly!  I don't eat a ton of rice so I kind of surprised myself when I went back for seconds. This makes a great lunch; perfectly filling but not too heavy and loaded with nutrients and flavor. 


Spicy Bok Choy Rice Bowl
3/4 cup brown rice
1 1/2 cups vegetable stock
3-4 large bok choy leaves, thinly slices and
1 medium carrot, shredded
3-4 radishes, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup cilantro, chopped
2 green onion, thinly sliced

for the dressing:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, grated
pinch red pepper flakes

Garnish:
sesame seeds

Place rice and vegetable stock in a saucepan and bring to a boil.  Reduce heat to low, cover and simmer for 50 minutes.

Prepare veggies in a salad bowl and set aside. 

Whisk all dressing ingredients in a small bowl and set aside.

When rice is done cooking, fluf and allow to cool.  You can even spread it out on a plate or tray to cool it quicker. 

When rice has cooled, add it to the salad bowl and toss with veggies. 

Drizzle with some of the dressing and toss again.  Serve in salad bowls and garnish with sesame seeds.

Chicken and Veggie Stir-Fry

Oh, I have been searching high and low for a good stir fry sauce.  My husband loves stir fry just about any way he can get it and I only like it if it has a good sauce...and lots of sauce too.  I've tried many, many different sauces only to be constantly disappointed and leaving my husband to eat all the leftovers becauses I just can't bring myself to!

Well, I don't know what it is about this combination of ingredients, but they're pretty great. Easy and tasty and makes plenty of sauce.

You can use whatever veggies are on hand, but I try to make sure I  have a few different colors going on so it's more pleasing to the eye (that definitely makes it taste better too). I also like to load up on the veggies so I just chop a bunch and throw them in a big bowl to cook.  Some of the amounts in the recipe below give a range in case you want more or less veggies.

Chicken and Veggie Stir-fry
for the stif-fry:
2 chicken beasts, cut into bite-sized pieces
1/2 bunch of asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas, tips trimmed and cut in half or thirds
1-2 red bell peppers, diced
2 medium carrots, julienne
4-8 oz. mushrooms, chopped or sliced

for the sauce:
1/4 cup soy sauce
2 Tbsp. cooking sherry
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. cornstarch
2 shallots, sliced thin
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
Salt and pepper

Chop veggies and set them aside.  Slice chicken and place in large preheated frying pan.  Drizzle olive oil to coat the bottom of the pan and cook chicken until no longer pink.  Remove to a clean dish.  Wipe out pan, if necessary and add another drizzle of olive oil or water.  If you have more rather than less veggies you may want to cook them in two batches.  Saute veggies until crisp tender and are still bright in color.

While veggies are cooking, whisk together sauce ingredients and set next to the stovetop.

When all veggies are finished cooking, return cooked chicken back to the pan. Whisk sauce one last time, to mix in any cornstarch that may have settled to the bottom, and add it to the pan.  Cook until sauce is bubbly and has thickened; about 2-3 minutes. 



SOURCE: Adapted from The Kitchn
Remove from heat and serve with hot cooked rice.

Tomato-Basil and Spinach Risotto

 

My oh my what a week we have had here!  I started the week of getting sick then the following days were met with each of my children getting sick as well my husband!  Needless to say, I  don't think I have been out of my pajamas more than one day this week.

Anyway, I did manage to get away for a quick trip to my favorite grocery store earlier in the week.  They sell the most beautiful fresh basil there and I just can't leave the store without some everytime I go! 

It turns out the fresh basil was the perfect thing to compliment this delicious risotto.  I loved having something quick and easy to throw together, dressing it up with fresh tomatoes, spinach and basil, making the flavor pop! 

Tomato-Basil and Spinach Risotto
1 1/2 cups chicken broth
1 1/2 cups water
1 Tbsp. butter
1/4 cup onion, finely minced
1 garlic clove, minced
3/4 cup arborio rice
1/4 cup white cooking wine
2 vine-ripened tomatoes, seeded & chopped
2 cups baby spinach, roughly chopped
handful torn basil
1/4 cup freshly grated parmesan cheese

Bring chicken broth and water to a boil in a small saucepan.  Reduce heat to low to keep warm during cooking.

In a large skillet, melt butter over medium heat, then add onion and saute until translucent; about 4-5 minutes.  Add garlic and saute for about 30 more seconds.

Add rice and stir to coat in the butter.  Let saute a minute or two until rice starts turning opaque, then add cooking wine and stir.  Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/2 cup of the warm broth.

Continue adding broth, about 1/2 cup at a time, stirring frequently and waiting for it to be absorbed before adding more. When there is not much broth left, taste the risotto to see if it needs to continue cooking longer. It should take about 20-25 minutes to finish and you may or may not need all the stock. Don't worry about using it all if the risotto is done.
When risotto is finished cooking, remove from heat and add the cheese and spinach.  Stir to allow cheese to melt and spinch to wilt slightly.  Add the tomatoes and basil, gently stirring in.  Taste for seasoning and add salt and pepper as necessary.

Serve warm and garnish with grated parmesan cheese and fresh basil, if desired.


SOURCE: Iowa Girl Eats

Roasted Sweet Potato Risotto

It has been way too long since we tried a new risotto recipe!! I used to make it often but haven't in quite a while.

I will always have a soft spot in my heart for risotto because way back when I first started my culinary adventures years ago, my friend told me about risotto (which I had never heard of) and it was one of the first NEW things I tried.  It was a butternut squash risotto, I think from Cooking Light, and it was pretty good but that was just the tip of the iceberg baby!!  We've come a long way with risotto since then.

This risotto is delicious and has all the flavor you'd expect during this time of year; delicious sweet potato, warm spices, and DO NOT leave out the bacon and browned butter.  Mmm, can we say mouth watering? If you're rearing to impress your sweetheart this week, try this one out on them, you can't go wrong. If sweet potato isn't your thing, check out more risotto here, here, here, here and definitely here!


Roasted Sweet Potato Risotto

for the sweet potatoes:
1 medium sweet potato, peeled and chopped
1/4 tsp. nutmeg
1/4 tsp. smoked paprika
1/4 tsp.  salt
1/4 tsp. pepper
 2 Tbsp.  olive oil 

for the risotto:
2 Tbsp.  unsalted butter
1 Tbsp. olive oil
1/4 cup onion, finely diced
2 garlic cloves, minced
1 1/2 cups arborio rice
1 cup white cooking wine
2 cups vegetable or chicken stock
2 cups water
1/3 cup freshly grated parmesan cheese
2 Tbsp.  browned butter

garnish:
4 slices bacon, cooked and crumbled
3 tablespoons chopped fresh parsley

Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash or puree.

Place bacon on a cookie sheet and place under broiler for about 3-4 minutes, keeping a close eye on it.  Flip and broil another 3-4 minutes or until crispy to your liking.  Remove to a paper towel-lined plate and set aside for later.
 
Heat a small saucepan over medium-low heat and add stock and water. Heat until hot. If it begins to boil, turn down so it is no longer boiling. Keep on low while risotto cooks.

Heat a larger saucepan over medium heat. Add in remaining olive oil and 2 tablespoons butter, then add onion. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it absorbed, add in about 1 cup of the warm stock.

Continue adding stock, about 1 cup at a time, stirring frequently and waiting for it to be absorbed before adding more.  When there is not much stock left, taste the risotto to see if it needs to continue cooking longer.  It should take about 20-25 minutes to finish and you may or may not need all the stock.  Don't worry about using it all if the risotto is done.

While risotto is cooking you can do the browned butter.  Place butter in a small saucepan or frying pan over medium-high heat.  Swirl the pan frequently and continue cooking until brown bits begin to form and it starts to smell nutty and turn a little brown. Remove from heat immediately.

Reduce heat to low and add about 3/4 cup of sweet potato puree.  Stir it in so it is well-absorbed into the rice.  Stir in parmesan and browned butter.  Taste for seasoning and adjust as necessary. 

Serve warm topped with crumbled bacon and fresh parsley.



SOURCE: Slightly adapted from How Sweet It Is

Spicy Basil Chicken with Sweet Peppers and Snow Peas

I cook a lot of Asian and Thai-style dishes, partly because they don't use dairy, but mostly because they are so delicious! I have really grown to love this style of food.

As you know from my last post, I was looking for anything and everything that I could make using fresh basil. The stuff just speaks to me. I walk by it in the grocery store and I JUST CANNOT RESIST! So, when I came upon this recipe recently, I knew I would have to make it soon.

Let me tell you, this is not your mamma's chicken and rice dinner!

If you have never used fish sauce, don't be intimidated! I was for a while. And then even after I bought a bottle and opened it up I wondered if it really would taste good, because, honestly it doesn't smell that good by itself. There's something about it though when you add it in Asian dishes. It magically transforms them, deepening the flavor and giving it that salty bite. Be warned though, don't be heavy handed...a little goes a long way.

The dish is balanced out with a little sweet and spicy from the sweet chili sauce and, of course that pop from the fresh basil added in at the very end.

Spicy Basil Chicken with Sweet Peppers and Snow peas
olive oil
1/4 cup onion, finely diced
2 red bell peppers
1/2 lb snow peas, trimmed and cut in half, if desired
3 garlic cloves, minced
6 skinless, boneless chicken thighs, cut into 1-inch pieces
2 Tbsp. fish sauce
4 tsp. low-sodium soy sauce
2 Tbsp. sweet chili sauce
2 tsp. water
1 teaspoon cornstarch
1/2 cup sliced basil leaves

Thai Coconut Rice (omit cilantro for this recipe)

Heat a large nonstick skillet over medium-high heat. Drizzle olive oil and swirl to coat. Add onion and saute until soft and translucent, about 3-4 minutes, then add peppers and peas and saute another 3-4 minutes, until they are crisp-tender. Add garlic to pan during the last 30 seconds or so of cooking. Remove veggies to a plate and set aside.

Add another drizzle of olive oil to the pan and let it heat up. Add the chicken pieces and cook until chicken is no longer pink. While chicken is cooking, combine fish sauce and the next 4 ingredients in a small bowl Stir with a whisk to combine.

Return veggies to the pan with the chicken and add fish sauce mixture. Cook for 1 minute or until mixture thickens, stirring to coat chicken and veggies. Remove from heat. Stir in basil. Serve warm with Thai Coconut Rice.


SOURCE: Adapted from Cooking Light on myrecipes.com

Arroz con Leche

Have you ever heard that children's song that goes, "Arroz con leche, me quiero casar, con una senorita de san Nicolas. Que sepa coser, que sepa bordar, que sepa abrir la puerta para ir a jugar." Well, probably not if you don't speak Spanish. That song goes through my head every once in a while and it makes me want to make rice pudding, or as it directly translates, rice with milk. This is a treat that I often enjoyed while living in South America many years ago. We ate it plain and simple, no special ingredients, just rice, milk, sugar and a little cinnamon. Sometimes we'd put a little dollop of dulce de leche on top and boy, was that ever delicious!

Even though I am not Mexican, have never been to Mexico and have no distant relatives there I still love the food; simple yet delicious. And I love celebrating Cinco de Mayo. To get you in the mood for Cinco de Mayo this weekend, I've given in to the little song in my head and made this treat so I could share it with you. Hope you enjoy!

Arroz con Leche
8 cups whole milk (2% is ok)
1/2 tsp. salt
1 cinnamon stick
1 cup rice (medium or short grain is nice if you have it)
1/2 cup sugar

Dulce de Leche (optional)

In a sauce pan, slowly heat the milk, salt and cinnamon stick. Bring to a low simmer. Add the rice and sugar and stir. Continue cooking the rice for about 1 hour to 1 hour 15 minutes, stirring about every 5 minutes to prevent sticking and burning on the bottom.

Remove from heat and ladle into individual custard cups. Top with dulce de leche and sprinkle with additional cinnamon.


SOURCE: Cannelle et Vanille

Brown Butter Risotto with Lobster

We don't often buy lobster, in fact we may only have it once or twice a year. But, my husband loves lobster and I thought this would be the perfect addition to some risotto for a special date night at home. Using lobster tail, which I bought on sale, allowed us to feel a little indulgent without breaking the bank.

This turned out to be a beautiful dish and tasted amazing! It was also easier than you might think to put together. Instead of using chicken or fish stock to cook the rice, I decided to use the water I boiled the lobster in, with a dash of Old Bay to spice it up. Pair that with delicious brown butter, and I couldn't have been happier with the results.

Brown Butter Risotto with Lobster
1 pound (about 2 medium) frozen lobster tails, thawed
4 1/2 cups lobster stock
dash Old Bay seasoning (or more to taste)
4 tablespoon butter
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup white cooking wine
1/2 cup grated Parmesan
salt and freshly ground black pepper
chives, for garnish, if desired


Bring a stockpot of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Remove tails, reserving 4 1/2 cups of the stock, drain and transfer to a cutting board; cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, keep the stock hot over low heat. Add Old Bay and stir to incorporate.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the white wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes.

Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese and the remaining butter. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives, if desired.


SOURCE: Giada De Laurentiis

Spicy Thai Coconut Shrimp Soup

I had to hurry and sneak this soup in while the weather is still in limbo. It's been unseasonably warm this winter and now that spring is on the verge, we've got snow in the forecast. Silly weather.

Anyway, whether the weather cooperates or not, you'll be happy you tried this soup. It is amazingly delicious! My husband and I couldn't stop eating it. It's also super fast to throw together. Make the soup while the rice is cooking and it will all be ready at the same time.

This soup gets it's kick from serrano peppers and it's slight sweetness from the coconut milk. The flavors balance out with the addition of fresh lime, ginger and basil leaves. Don't have shrimp around? Go ahead and switch it out for a couple of cut up chicken breasts.

Spicy Thai Coconut Shrimp Soup
2 Tbsp. olive oil
2 serrano peppers, seeds removed and finely diced
6 cloves garlic, minced
1 Tbsp. ginger, peeled and minced (or grate it on a microplane, if you have one, no peeling necessary)
5 cups low sodium chicken broth
2 cans (13.5-oz) coconut milk, light or regular
3 Tbsp. fish sauce
2 tsp. black pepper
1 tsp. salt
8 whole basil leaves, chopped into ribbons
zest and juice of 1 lime
1/2 lb. large shrimp, raw, peeled and deveined, tails Off (can Substitute 1 Cup, Chopped Raw Chicken)
Hot cooked Thai Coconut Rice (omit toasted coconut and cilantro)

Heat the olive oil in a large pot over medium-high heat. Add the chili and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.

Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.

Serve with a large spoonful of hot cooked coconut rice.


SOURCE: Adapted from Domestic Fits

Basil Chicken in Coconut Curry Sauce

Goodness we have been eating some fabulous food around here lately. I'm not sure if it's the food that's a little extra special or if it's just we haven't had real food in so long anything and everything sounds soooo delicious!

I was looking at my long line-up of posts waiting to debut and deciding which was the next most delicious thing I could post. It was a hard decision (ok, it really only took me about 3 seconds to decide), but this coconut curry totally won.

This seriously is one of the most tasty meals I have had in a while. (Do I say that a lot, because it sounds a little deja vous.) Even better, it's so easy and quick to prepare...AND my kids gobbled it up! You really can't get better than that.

I love coconut curries. This one has a milder taste, but you could certainly intensify the flavor a bit by adding more curry paste and jalapenos, or better yet, try the smaller Thai chilies if you really want a kick. All the flavors go together so perfectly and completely balance each other out. I like to serve this curry with Jasmine rice, but feel free to use whichever rice you prefer.

Basil Chicken in Coconut Curry Sauce
1-2 tsp. red curry paste
1/2 tsp. cracked black pepper
1 tsp. salt
1/4 tsp. chili powder
4 skinless, boneless chicken breast halves, cut into 1-inch pieces
1 Tbsp. olive oil
1/2 large red onion, cut into thin wedges (1 cup)
2 fresh jalapeno chile peppers, seeded and finely chopped
5 cloves garlic, minced
1 13 1/2 - 14 ounce can unsweetened coconut milk
3 Tbsp. snipped fresh basil
1 tsp. grated fresh ginger
3 cups hot cooked Jasmine rice

In a medium bowl combine curry paste, black pepper, 1/2 teaspoon of the salt, and the chili powder. Add chicken pieces and toss to coat. Cover and let marinate for 1 to 2 hours.

In a large frying pan or wok, heat oil over medium-high heat. Add onion, jalapeno peppers, and garlic to wok; cook and stir about 8 minutes or until crisp-tender. Remove onion mixture from wok. Add chicken to the wok. Cook and stir for 4 to 6 minutes or until no longer pink. Return onions, jalapenos and garlic mixture to wok.

Pour the can of coconut milk into the wok and sprinkle the remaining 1/2 teaspoon of salt. Stir and allow to simmer a few minutes, until heated through. Stir in basil and ginger. Cook another minute or two. Serve over hot rice.

SOURCE: Adapted from Better Homes and Gardens

Wild Rice and Quinoa with Turkey, Cranberries and Winter Squash

Here's another installment on using up those Thanksgiving leftovers. This casserole-type dish may not look like much, but let me tell you, it's some wonderful comfort food! It kind of tastes like a whole Thanksgiving meal wrapped up together. And since it's pretty much every course in one, I didn't have to make anything else to go with it (although you could), which made for a pretty easy weeknight meal. And my kids at it too, which is another bonus!

Wild Rice and Quinoa with Turkey, Cranberries and Winter Squash
1 cup wild rice blend, uncooked
1/2 cup quinoa, uncooked
1 bay leaf
1/2 cup diced onion
1 stalk celery, small diced
1 medium carrot, small diced
1 Tbsp. olive oil
1 Tbsp. butter
2 Tbsp. flour
1 14-oz can chicken broth
1/4 tsp. ground nutmeg
salt
fresh ground black pepper
1 cup butternut squash, peeled and shredded
1 1/2 - 2 cups cooked turkey, shredded
1/2 cup dried cranberries
1/2 cup walnuts, chopped
2 Tbsp. chopped mixed herbs (such as rosemary, sage, thyme or oregano); alternately you could use poultry seasoning, to taste

In a medium saucepot, bring to a boil 2 cups water, wild rice and bay leaf. Cover, reduce heat and simmer for about 40 minutes. In a small saucepot, bring to a boil 1 cup water and quinoa. Cover, reduce heat and simmer about 20 minutes.

Meanwhile, heat olive oil and butter in a large, high-rimmed skillet, over medium-high heat. Add onions, celery and carrots and saute about 6-8 minutes or until soft and onions are translucent. Add shredded squash about the last minute of cooking. Sprinkle with flour and let cook for about a minute, stirring constantly. Add chicken broth and stir to combine. Bring to a boil and let thicken; about a minute or two. Add turkey, cranberries and walnuts and cook until heated through; add cooked rice and quinoa and stir to combine. Season with nutmeg, salt and pepper. Add the fresh herbs last, stirring to incorporate. Check again for seasonings and adjust as necessary.


SOURCE: Adapted from Whole Foods Market

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Bacon and Wild Mushroom Risotto with Baby Spinach

Considering I don't like rice much, although I've grown to like it more over the years, I really enjoy risotto. Maybe it's the creamy, soft texture, or the magic that happens after you put the salty cheese in at the end. Hmm, I don't know, but it sure is good.

Risotto can pretty much be tailored to any season of the year by what ingredients you add to it. Fresh ingredients, in season, are the best. I love that it is so versatile and turns out wonderful each time.

This risotto is perfect for fall. I love the combination of the three mushrooms but if you can only find a couple of them, it is still sure to turn out for you. Finding dried mushrooms might be an option for those that are hard to find. I could only find dried shiitakes in the Asian section at my grocery store and just reconstituted them before adding them to the risotto.


Bacon and Wild Mushroom Risotto with Baby Spinach
4 cups chicken stock
6 bacon slices, cut into about 1-inch pieces
1 cup finely diced shallots
1 Tbsp. olive oil
1 tsp. fresh thyme, finely chopped (dried is ok too)
4 garlic cloves, minced
4 oz. cremini mushrooms, sliced
4 oz. shiitake mushrooms, stemmed and sliced
4 oz. oyster mushrooms, sliced
1 cup uncooked Arborio rice or other medium/short-grain rice
1/3 cup sherry cooking wine
4 cups baby spinach
1/2 cup (2 oz.) grated fresh Asiago cheese (can substitute Parmesan)
1/2 tsp.salt
1/4 tsp.freshly ground black pepper


Bring chicken stock to a simmer in a small saucepan, without boiling; keep warm over low heat.

Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon and let drain on a paper towel lined plate. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Add mushrooms to the onions and cook about 8 minutes, stirring occasionally.

Add rice and cook 1 minute until it turns slightly opaque; stir constantly. Stir in cooking wine and cook a minute or two, or until the liquid is nearly absorbed, stirring constantly.

Stir in 1 cup stock, cooking until the liquid is nearly absorbed, stirring occasionally. Add remaining stock, 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next (about 25 minutes total). Taste for doneness of the rice near the end of cooking; it may be done before you've used all the stock. Do not add the rest or the rice will become too mushy.

Stir in spinach; cook 1 minute. Remove from heat; stir in cheese and bacon. Check for seasoning and then add salt and pepper to taste.

SOURCE: Adapted from Cooking Light

Spring Green Risotto

Need something green for St. Patty's Day? Although this risotto isn't completely green, it's studded with green veggies and is the perfect one pot dish that will put you in the mood for spring. I absolutely love risottos and this one sure didn't disappoint. I loved the combination of the veggies and the lemon. The lemon seemed to bring out their flavor as well as lighten it up a little. I also liked the creamy smooth texture created by adding the cream cheese at the end. We ate this as a main dish, but you could also serve it as a beautiful side with ham or grilled chicken.

Spring Green Risotto
5 cups chicken broth or stock
1 1/2 Tbsp. olive oil
2 shallots, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
1 lb. asparagus (thin spears), cut into 1-inch pieces and tough ends discarded
10 oz. frozen peas, thawed (or 1½ cups shelled fresh peas)
1/2 Tbsp. freshly grated lemon zest
2 tsp. salt
1 tsp. pepper
2 Tbsp. freshly squeezed lemon juice
2 oz. cream cheese (original recipe actually called for 1/3 cup mascarpone cheese)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tbsp. minced fresh chives

In a medium saucepan, heat the chicken broth or stock over medium heat until simmering. Reduce the heat to medium-low, keeping the stock warm.

Heat the olive oil in a large sauté pan over medium heat. Add the shallots to the pan and sauté for 5-7 minutes, until tender. Add the rice to the pan and stir to coat well with the oil and butter, cooking for about 1 minute. Add the white wine and simmer over medium-low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, about 1/2 cup at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.

Meanwhile, blanch the asparagus in boiling water for about 1 minute (longer for thicker spears). Drain and rinse immediately with cold water to stop cooking. (If using fresh peas, blanch them in boiling water for a few minutes as well.)

When the risotto has been cooking for 20 minutes, add the asparagus and peas to the risotto. Stir in the lemon zest, salt and pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. The entire process should take about 25-30 minutes.

When the risotto is done, remove the pan from the heat. Mix in the lemon juice, cream cheese/mascarpone, Parmesan and chives. Stir until the cheeses are melted in and the risotto is creamy. Serve immediately with additional Parmesan, if desired.

SOURCE:Barefoot Contessa Back to Basics via Annie's Eats

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Risotto with Roasted Chicken and Caramelized Onion

I love risotto. For me, it's an easy, usually one pot, dish to throw together that has some really nice flavor combinations going on. For others though, it may seem a little labor intensive, with all the stirring and adding liquid and stirring again every few minutes. When I first started making this butternut squash risotto a few years ago, I would pull up a chair right next to the stove and have a book handy to read in between all the stirring. Trying to make dinner with kids running around screaming and pulling on my leg the whole time, well now that's a different story.

I had not made risotto in quite a long time and when I saw this recipe, I really, really started craving it. Roasted chicken and caramelized onions, it all sounded like a wonderful flavorful combination to me. Another wonderful thing about this recipe is there's a little less hands-on time. Most of the stirring is in the beginning and the end, so during the major cooking time in the middle you are free to do other things.

I like that risotto typically calls for a few splashes of white wine/cooking wine, I think it develops the flavor really nicely. This recipe called for a little more than I've usually seen but I went with it and I think it turned out great. Feel free to substitute additional chicken broth in place of the wine if you don't use it.

Herbed Risotto with Roasted Chicken and Caramelized Onion
Olive oil
1 yellow onion, thinly sliced
Pinch of sugar
4 cups low-sodium chicken broth
2 cups water
1-2 cups roasted chicken, shredded (I used this leftover chicken)
2 cloves garlic, minced or pressed
2 cups Arborio (short grain) rice
1 cup white wine/cooking wine
1 cup grated Parmesan cheese
2 Tbsp. butter
2 tbsp. minced fresh parsley (about 1 Tbsp. dry)
2 tbsp. minced fresh chives (about 1 Tbsp. dry)
Ground black pepper
Salt

Add a small drizzle of olive oil to a large skillet over medium heat. Add the sliced onion and sugar, stirring to coat. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized, about 10-15 minutes. Remove the onions to a plate and set aside.

In a medium saucepan over medium heat, combine the chicken broth and water and bring to a simmer. Keep warm.

Drizzle a couple of tablespoons of olive oil into a Dutch oven set over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring to coat. Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add 3/4 cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Remove the pot from the heat and stir in the Parmesan.

Stir the shredded chicken and caramelized onions into the risotto with the butter, parsley and chives. Season with salt and pepper to taste. Serve immediately.

Source:Adapted from Annie's Eats

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Thai Coconut Rice

Wow, we've been busy. I'm finally just getting time to post this tonight after making it earlier this week. I made this rice to go with the Honey Curry Chicken. I love coconut and this was really good. I loved the coconut in the rice as it cooked as well as the toasted coconut garnish that gave it another dimension of texture. I used regular coconut milk and the rice was very creamy. I liked it, but next time I may try lite coconut milk to see the difference. This is a great side dish for any curry-type or spicy dish. You could also add in fresh pineapple or mango, especially if you're doing an island theme dinner.

2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
2 Tbsp. dry shredded unsweetened coconut (baking type)
1/2 tsp. salt
1 tsp. oil

Garnish:
1-2 Tbsp. toasted coconut
Chopped fresh cilantro

Rub oil over the bottom of a deep-sided pot. Place rice, coconut milk, water, shredded coconut, and salt and set over medium-high to high heat. (You can also add about 2 tsp. sweetener, such as sugar, at this point if you wish.) Stir until liquid comes to a gentle boil; stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer about 15-20 minutes, or until most of the liquid has been absorbed by the rice.

When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Toast coconut by placing dry shredded coconut in a frying pan over medium-high heat and stir ("dry fry") until light golden brown.

When ready to serve the rice, remove the lid and fluff with a fork. Taste for seasoning and add more if needed. Garnish with toasted coconut and cilantro.

SOURCE:Adapted from About.com.

*Still have leftover ham? Try this Penne Pasta with Smoked Ham and Pepper Cream Sauce, it's one of our faves!

Spicy Lamb Meatballs with Tomato and Yogurt over Rice

"What! He no eat no meat! That's OK, I cook lamb." Name that movie.

A few weeks ago, my local grocery store had ground lamb, which they don't always have, and it was on sale, which was a plus. I grabbed a package not knowing exactly what I would make with it but knew I could find something great. I stumbled onto Elly Says Opa! a while back and love her recipes. She's Greek, and her recipes are authentic.

Anyway, on to the dish. These meatballs were so yummy! I loved the spices, they went great with the simple tomato and yogurt sauces and balanced each other out perfectly. I was a little hesitant about my 3 year old eating the meatballs, I didn't know if she would like the flavors but she ate everything on her plate and even said she liked it.

I stayed pretty true to her recipe, making only minor adjustments. She suggests pan frying the meatballs, which I did, but I'm sure you could bake them also; I'll probably try that next time.

For the Meatballs
1 lb. ground lamb
1/2 small onion, grated or finely minced
1 clove garlic, finely minced or pressed
1/4 cup chopped fresh parsley
1 egg, lightly beaten
3/4 tsp. ground allspice
1/8 tsp. cinnamon
1 tsp. salt
fresh ground pepper
olive oil for pan frying

For the tomato sauce
2 tsp. olive oil
1/4 cup diced onion
1 (15 oz.) can crushed tomatoes
heaping 3/4 tsp. oregano

For the yogurt sauce
1 clove garlic, minced
2/3 cup plain Greek yogurt

For the rice
1 Tbsp. olive oil
1/4 cup diced onion
1 clove garlic, minced
1 cup rice
2 cups chicken broth
2 Tbsp. pine nuts

Mix all the ingredients together for the meatballs except the olive oil. Don't over mix. Heat the oil in a large fry pan, add the meatballs then reduce the heat to medium-low. Fry until cooked, turning half way.

Meanwhile, get the rice going. Heat the olive oil in a medium saucepan. Add
the onion and garlic, cooking until tender. Stir in the rice and cook for a few minutes to toast up the grains and coat them with the oil. Add the chicken broth and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low, and cook for about 18 minutes. Once done, take off the heat and let sit for a few minutes before fluffing with a fork.

To make the tomato sauce, heat the olive oil in a small saucepan and then add the onions, cooking until tender. Stir in the crushed tomatoes, oregano, and salt and pepper to taste. Reduce to a simmer and allow the mixture to cook as you are making the rest of the meal.

In a small fry pan, toast the pine nuts over medium-low heat. They are done when barely golden and fragrant.

Once all meatballs are cooked, remove them to a plate, covered with a paper towel, to soak up the excess oil. Drain fat from the fry pan and mostly wipe it out. Turn the heat off, and then add the garlic clove (the residual heat will be more than enough to make it fragrant). Stir in the yogurt until just warmed through and season to taste with salt and pepper. (Note: it will be runny)

To serve, put rice on plate and sprinkle with pine nuts. Add meatballs, tomato sauce then yogurt sauce.


SOURCE:Adapted from Elly Says Opa!

Lemon Chicken and Rice with Artichokes

I can't remember what drew me to this recipe, maybe it's Greek flavors; we love Greek food in our house. Whatever it was, our tummies are happy because of it. This was a winner all around. This is perfect for a weeknight meal because it is quick and easy and a one-pot deal-you gotta love that! We will definitely be eating this again.

Cooking Spray
1 lb. skinless, boneless chicken breast halves, cut into 1/2 inch strips
1 onion, finely chopped
1 red red bell pepper, chopped
1 cup rice
1/4 cup fresh lemon juice (1 lemon)
1/2 tsp. salt
1/4 tsp. black pepper
1 (14-oz can) chicken broth
1 (14-oz) can quartered artichoke hearts, drained
Grated Parmesan cheese

Heat Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion and pepper; saute 5 minutes. Stir in rice, lemon juice, salt and pepper and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.

4, 2-cup Servings
Calories per serving:324

SOURCE:Adapted from Cooking Light