Coconut Curry Chicken

 

Coconut Curry Chicken

 

 

This week I dusted off my slow cooker and made a wonderful pot of coconut curry chicken. I have to say I love pretty much all curries so I was excited to share this one with you all.

If you haven't eaten much curry this is a good one to start with because it is a really mild curry and all the ingredients are easy to get. If you are looking for a really pronounced curry flavor add more of the curry powder to the dish, that is what I plan to do next time. I liked this a lot but I do love curry and more curry in here will only make it better. When working out this recipe I was thinking of my friends that maybe aren't used to the flavors in curry but want to try it. This one is perfect for that.

While this is cooked in the slow cooker it is cooked on high for only 4 hours so it is perfect if you have a busy afternoon and still want to get a filling warming dinner on the table. The only things that need to be done last minute are cooking some rice (I used jasmine but any white rice will work great) and squeeze a bit of fresh lime juice into the curry and stir it in. This little pop of acid at the end just rounds everything out and gives a freshness that makes the dish its very best.

This recipe is designed to go into a 2 quart slow cooker. I love this size for small family dishes. And a bonus you can pick one up for around $10 most places. I will be posting a lot more recipes for this particular size slow cooker coming up.

The protein in this dish is some chicken thighs, you want bone-in thighs but pull off all the skin and cut off as much of the fat as possible. The bone adds so much flavor and while you can make this with chicken breast I feel the thighs just turn out more flavorful and more tender.

When you are ready to serve put rice in the bottom of 2 bowls and divide the curry evenly between the two bowls. Use as much of the wonderful broth as you wish.

So yummy and so comforting especially as the days start to get a bit chilly.

You can find a downloadable/printable version of this recipe here.

Coconut Curry Chicken

 

4 bone-in chicken thighs, skin and all visible fat removed

salt and pepper

oil

1 small onion diced

2 carrots, cut diagonally into ½” slices

1 teaspoon minced garlic

2 teaspoons grater fresh ginger (I use the stuff in the tube)

zest of 1 lime

1 Tablespoon curry powder (or more to taste)

2 cups cut up broccoli

1 can (about 13 oz) coconut milk

1 teaspoon Sriracha sauce

1 teaspoon lime juice

2 Tablespoons fresh chopped cilantro

Rice to serve (I cooked about ½ cup Jasmine rice for the 2 servings)

Season the chicken thighs on both sides with salt and pepper and brown in hot oil in a skillet. About 3 or 4 minutes per side.

 

 

 

 Transfer to 2 quart slow cooker.

In same pan cook the diced onion and sliced carrots until onion softens. 

 

 

 

Add the garlic, ginger, lime zest, and curry powder and cook until fragrant.

 

 

 

 Add the broccoli and stir to combine.

 

 

 

 

 

 Transfer this mixture to the slow cooker with the chicken.

In a container combine the can of coconut milk and the sriracha sauce then pour over the mixture in the slow cooker.

Cook on high for 4 hours.

 Just before serving stir in the lime juice and stir well.

Serve in bowls over a bed of rice, sprinkling the cilantro over the top.

Serves 2

Sushi Bowls

This week I am sharing my favorite recipe for a Sushi Bowl. Now don't say ick before you read on, there is no raw fish in this recipe since it is based on the California Roll. I know there are a lot of people out there that will maintain that the California Roll is not really sushi and they have many points. I consider the California Roll to be a very “Americanized” sushi selection. I also feel it is probably the best introduction to sushi for most Americans. Traditionally we don't consume raw fish here and for many it is a scary/disgusting idea. I have to admit I was apprehensive before I tried it but I found I actually really love sushi of pretty much every variety.

For those of you that do like more traditional sushi I have made this many times with raw fish and it is excellent that way too. Since I moved a year ago from Oregon to North Dakota I haven't yet found a source of sushi grade fish. While I do like sushi with raw fish I am very picky about where that fish comes from.

So if you have a favorite sushi just follow my instructions here for the rice and layer on your favorite sushi ingredients.

For the blog post I did leave off the Wasabi paste that is traditional, sometimes I do add it but not always. I felt a lot of you would not be wanting that many flavors that were unfamiliar to your taste buds. Also there is (or can be) plenty of kick in the Sriracha mayo.

I know a lot of recipes call for crumbling/breaking up nori snack sheets over the bowl. I have tried that and I feel it really doesn't add that much so I don't normally include it. If you aren't familiar with nori snacks they are small sheets of the same stuff that a lot of sushi is rolled up in. (that would be the dark green layer you see on sushi on display or in pictures)

For the fillings here I used the ones that are most common in a California Roll- cucumber, carrot, avocado and imitation crab. I know some people do use real crab in their rolls but I think it is a waste to use real crab when the other flavors and textures are going to overpower it. I prefer to save my real crab for dishes where I can fully enjoy it.

I am going to give just approximate amounts of the topping ingredients since you can really use any amount to suit your appetite and taste preference. I will give the exact amounts for the rice and the mixture that mixes with it.

Speaking of the rice, you will need a short grain rice and it cooks a bit differently that other rices you may have used in the past. I really like the Sushi Rice from Rice Select. It has always been really easy to work with and has a wonderful taste and texture. Any short grain rice will work here.

After the rice is cooked (and this is a multi-step process) you will mix the rice with a hot vinegar mixture that will give it that signature sushi flavor. Please don't skip any of the steps on the rice. And also as a note I have found because this rice takes a much different ratio of water to rice that standard long grain rice I really don't like the texture if I try to take the easy way out and use a rice cooker. Just cook it on the stove top following my directions and it will be much better and very easy.

The mixture to add to rice I mentioned contains rice vinegar, sugar, and salt. It is all the seasoning you will add to the rice and it will taste like the rice from your favorite sushi shop.

For the uninitiated Sriracha Mayo may seem a bit daunting but I love the stuff and make it often not only for Asian inspired dishes but for fries to go with a burger. It is simply a mixture of Sriracha sauce and mayonnaise, up to 1 part Sriracha to 2 parts mayo. If you haven't tried this before go easy and taste as you add the sriracha to the mayo until you reach the correct heat level. You will want it just a bit too spicy since the rice and other toppings will mellow it a bit.

Youcan find a downloadable/printable copy of the recipe here.

Sushi Bowls

rice:

1 cup short grain rice

1 cup water

1 Tablespoon rice vinegar

1 Tablespoon sugar

½ teaspoon salt

Toppings (this is just a suggestion if you have a favorite Sushi use those toppings instead)

3 oz imitation crab (or real crab if you prefer)

¾ cup shredded carrot

¾ cup diced cucumber

1 avocado, sliced

Sriracha Mayo

2 Tablespoons Mayonnaise

1 Tablespoon Sriracha (or to taste)

Start by thoroughly rinsing the rice. I like to put into the pan I'm going to cook it in and fill that about ½ way with cold water and swish the rice around. Then drain in a fine strainer. Follow up by rinsing under running water until the water runs clear.

Now place the rice and an equal amount of water in small saucepan. Over high heat bring to a boil, immediately turn the element down to the lowest setting and cover the pan. Allow to cook on low for 15 minutes. At this time turn the heat off and leave the pan still covered on the element for an additional 10 minutes.

While the rice cooks combine the Mayonnaise with Sriracha to taste and set aside.

Now let's get ready to season the rice. In a micowaveable container combine the vinegar, sugar and salt. Heat to melt the sugar, about 20 to 30 seconds.

When the rice is done place the rice in a medium size bowl add the hot vinegar mixture and mix thoroughly.

Divide the rice equally between two bowls and top with the desired toppings. I like to keep the toppings separate for presentation.

Drizzle the Sriracha Mayo over the top to taste.

Black Bean Rice Bowl

 

This week I am sharing one of my favorite ways to use black beans. When I say it is one of my favorites I am not kidding, ever since I found this recipe I have made it at least once a month or more. I love so many things about this one. 

 

 

First off it is super easy and quick (takes around 30 minutes or less) is made from items I usually have on hand, tastes fantastic, and is a complete dinner in a bowl.

The base for this is bowl is a bed of rice, I prefer to use Jasmine rice and I am sharing how I make it too. I know a lot of folks have problems with rice. I actually have a rice cooker but this stove top method is faster and easier than digging out the rice cooker.

For the black bean mixture I am using some of those beans I shared the recipe for last week. As you probably will notice in the photos I used mine right out of the freezer. (I had forgotten to thaw them out, not the first time they work just as well in this recipe either way) If you would rather use canned beans just use a regular can of black beans but rinse them and drain them really well.

We are starting out this bean mixture with a Poblano pepper, this can sometimes be a game of pepper roulette some times I do get a hot one. If you don't like spicy feel free to substitute a green bell pepper for the poblano. I do love the flavor of the poblano though and with the rice and dairy in the toppings the heat is usually balanced pretty well.

The other ingredients in the bean mixture are some taco seasoning, use your favorite one (any heat level you like) and a small can of green salsa. I love this stuff and always have at least one can in my pantry. It is pretty inexpensive and adds a wonderful flavor to a lot of dishes. You might be surprised by the small amount of sugar in the mixture too, this is there to balance out the acids in the other ingredients, it really does a lot to bring the dish together.

For the top of the dish we are going to make a fresh salsa like mixture. I hesitate to call this a salsa because most people have the idea that a salsa is going to be spicy. This one is not, it is almost more a tomato salad, it has only a handful of ingredients but is so worth the time to make it.

We are also going to be making a crema topping to go on the top. You can use just plain sour cream if you like but the addition of the seasoning will make it so much more special, I really encourage you to try it.

So let's talk about the rice, I have come to love Jasmine rice in the last couple of years. It always cooks up nicely and it has a wonderful flavor on its own. It also pairs well with foods from all over the world.

I am starting off by sauteing the white part of the green onions is a bit of oil. Once they soften add the rice and stir it to coat with the oil. Add the water and bring to a boil. As soon as the water starts to boil turn the heat down to low and cover the pan. On my stove 18 minutes is the perfect amount of time. If the rest of dinner isn't ready yet, just move the rice still covered off to the side, it can sit and wait for a while.

While we are waiting for the rice to come to a boil combine the ingredients for the fresh salsa, then let them sit off to the side while you finish up the rest of the meal.

Now is also a good time to combine the sour cream and taco seasoning. Use a tiny bit of water (about a teaspoon or two) to thin it just so it will drizzle. Set this aside as well.

Now for that pepper core, de-seed, and cut up it into about ½” pieces. 

 

 

 

 In a hot skillet cook the pepper pieces in just a bit of oil until them begin to char a bit and are softened. Stir them from time to time so they don't burn but you do want some color on the edges. This will take about 5 or 6 minutes. Season the peppers with a bit of salt and pepper.

Add the black beans, taco seasoning and 1 Tablespoon of butter to the peppers and cook stirring until the butter melts and the beans are heated through. Add the can of green salsa along with the sugar. Cook and stir occasionally until the beans are softened. Taste the bean mixture and season as needed.

Fluff the rice and stir in the remaining tablespoon of butter.

When the rice is finished cooking fluff and stir in the other Tablespoon of butter. 

 

 

 

 

 

Divide the rice between two bowls,

 

Add the bean mixture,

 

 

Then top with:

the cheese, (I use a Mexi-blend but shredded cheddar is also a good choice and if you want to up the spice level pepper jack is wonderful)

the fresh tomato salsa,

and the crema.

 

I hope you enjoy this recipe as much as I do.

Click here to access a downloadable/printable PDF copy of the recipe.

Black Bean Rice Bowl

2 green onions

¾ cup Jasmine rice

1 Poblano pepper

1 Roma tomato

1 Tablespoon Taco Seasoning of your choice (divided)

¼ cup sour cream

1 ½ cups cooked black beans (drained, if using canned be sure to rinse)

2 Tablespoons Butter (divided)

1 (7 oz) can salsa verde

½ teaspoon sugar
½ cup shredded Mexi-blend cheese (or shredded cheddar or pepper jack)

vegetable oil, water, and salt and pepper

Start by washing all the produce.

Slice the green onions keeping the whites and green tops separate.

Dice the tomato

Core, de-seed, and cut up the pepper into about ½” pieces.

In a small pan heat a bit of oil and saute the green onion whites. Once they are tender add the rice and stir to coat in the oil and mix the onions through. Add the 1 ¼ cups of water, lower the temperature to low, and cover. Cook for 18 minutes or so.

Meanwhile, in a small bowl combine the green tops from the green onions, the diced tomato and a drizzle of oil (I don't measure but probably about a ½ Tablespoon or so) stir to combine and season with salt and pepper. Set aside while you prepare the rest of the meal.

In another small bowl combine the sour cream with ½ teaspoon of the taco seasoning. Stir until well combined. Add just enough water to give a drizzling consistency. (about 1 teaspoon) Set aside.

In a large hot skillet cook the pepper pieces in a bit of oil until they start to char and are soft. Season with a little salt and pepper.

Add the black beans, 2 ½ teaspoons taco seasoning and 1 Tablespoon butter to the peppers. Cook and stir until the butter melts and the beans are warmed.

Add the green salsa and ½ teaspoon sugar to the pepper mixture. Cook stirring until the beans are soft. Taste and season with more salt and pepper if needed. Turn off heat.

When the rice is finished cooking fluff and stir in the other Tablespoon of butter.

Divide the rice between two bowls, top with the bean mixture dividing evenly.

And top with the shredded cheese, the fresh tomato salsa, and the sour cream mixture.

Bacon Cheeseburger Rice Bowl

 

This recipe! Oh man it was something. LOL I first got the idea while innocently scrolling through Facebook the other day. I came across a link to a food delivery company that delivers pre-made meals to your house. Kind of like Freshly but on a much smaller scale. Anyway I was curious so I took a look at the website. I got as far as looking at the menu, there I saw a dish they were offering for a cheeseburger bowl. It looked really yummy, I have no idea what was in it because the description didn't tell much. So I decided the logical thing to do was to Google cheeseburger bowl and find a recipe. It should have been easy. I got a bunch of hits but all of them were basically just a salad with ground beef and burger toppings. None of them had the rice base that I was looking for. Most of them looked really good but they just not what I was looking for. In the summer when it is hot and I don't want to cook or eat a hot meal those would be fantastic and I will probably try that version then. But currently is cold out, there is a bunch of snow on the ground. I want a hot dinner, I want comfort food.

I decided to think about the situation for a while, I had a fairly good idea of what I wanted to do but no definite idea. In the middle of the night I came up with the recipe I am posting today.

I ended up loving this dish and I know I will be making it often.

So let me go over what I did then the recipe will follow.

I cooked some jasmine rice for the base, this is my favorite rice for most of my rice bowls. It has a wonderful flavor and cooks up really nicely.

I browned the ground beef with just some salt and pepper.

For the very top of the bowl I cut some potatoes really small, think shoestring fries that have been chopped up. These are put on kind of like you add croutons to the top of a salad to mimic the french fries on the side of the burger.

For the sauce I used mayo, ketchup and mustard with a bit of chipotle hot sauce, since this is fairly close to what would go on the top of a burger. This a spot you can change it up. Do you love barbecue sauce on your burger? Use it instead of the ketchup. This is just a guide.

For the toppings you can use whatever you want. My toppings are here as a suggestion not a set of rules. What makes your favorite burger? Do you love an onion ring on yours? Add it! Another type of cheese? Add it! Whatever you like or don't like you can make this to fit what you love.

So the message here is you can add or subtract to make this your own.

You can find the printable PDF here.

Bacon Cheeseburger Rice Bowl

½ pound potatoes

vegetable oil

salt

½ cup Jasmine rice

¾ cup water

pepper

½ pound ground beef

¼ cup mayonnaise

2 Tablespoons ketchup

1 teaspoon yellow mustard

Chipotle Tabasco sauce to taste

Toppings of your choice:

(I used)

shredded lettuce

thin sliced onion

sliced pickle

halved grape tomatoes

cooked, chopped bacon

shredded cheese (I used a Mexican blend because that was what I had)

Preheat the oven to 450° F,

Dice the potatoes and toss with enough vegetable oil to coat. Sprinkle with salt. Spread on a baking sheet and bake about 20 minutes, stirring around half way through. You want them to brown up and cook through.

Add the rice and water to a saucepan, season to taste with salt and pepper. Bring to a boil, cover and simmer for 18 or so minutes.

Season the ground beef with salt and pepper and cook through.

Combine all the sauce ingredients, taste and adjust.

Prep your topping ingredients.

In two bowls layer 

the rice, 

 

 

 

 

the lettuce,

 

 ground beef

 

 and other toppings.

Drizzle with the sauce

 

and top with the potatoes. 

 

 

Enjoy!

Serves 2