Friday, August 17, 2007

One Pot Mango or Peach Curry Rice & Chicken

(from the Spice Hunter Curry bottle)

1/4 cup canola oil
3 Tbls curry seasoning
1 1/2 cups chopped cauliflower
1 cup grated carrots
2 cups rice, uncooked
4 chicken breasts or 6 chicken thighs, diced
1/2 cup chopped onion
1 cup peas
2 cups frozen or fresh mangos or peaches
4 cups chicken broth
salt to taste
1/2 cup toasted almonds (optional)

* In large skillet over medium heat, place oil, chicken, curry seasoning and onion. Saute 5 minutes.
* Add vegetables and fruit and saute another 3 minutes.
* Pour in rice. Stir until opaque.
* Stir in chicken broth.
* When it simmers, reduce heat to low, cover and cook 20 minutes.
* Fluff with fork, then spoon into serving dish.
* Sprinkle with almonds, if desired.

Mediterranean Grilled Chicken and Quinoa

1 lg lemon
2 Tbls Olive Oil
2 Tbls Chopped Fresh Mint
1 1/2 tsp Kosher or Sea Salt
1 tsp Ground Pepper
1 tsp Ground Cumin
1 tsp Ground Coriander
1/4 tsp Ground Allspice
4 boneless skinless chicken breasts

* Clean lemon with soap and water. Zest then juice the lemon.
* Combine zest, juice and pulp with remaining ingredients except chicken.
* Spoon wet paste over top of chicken breasts. Allow to marinate in fridge for 1 to 24 hours.
* Turn on grill to medium. Preheat for 10 minutes.
* Place chicken on grill, seasoned side UP.
* Cook 12 - 15 minutes. Turn once. Grill 8 minutes more or until meat thermometer reads 160 in largest part of breast.
* Serve with rice and sauteed spinach or slice and serve over bed of fresh lettuce greens, orange peppers and grape tomatoes or serve with the following recipe.

2 cups Quinoa
1 small Zucchini, chopped into 1/2 inch pieces
1 small Yellow Squash, chopped into 1/2 inch pieces
1/2 Red Onion, chopped into 1/2 inch pieces
4 medium Tomatoes
3 Tbls Olive Oil
1 Tbls + 1 tsp Kosher or Sea Salt
1/4 cup Chopped Fresh Basil
up to 4 cups Chicken Broth

* Cut tomatoes into large chunks, Combine in large non-metal bowl with 2 Tbls olive oil, 1 Tbls salt and basil. Allow to sit for 30 minutes to 1 hour. Drain liquid into measuring cup. Reserve tomatoes.

* Add chicken broth to measure 4 cups liquid. Pour into large sauce pan. Bring to a boil over high heat. Add quinoa. Cover and reduce heat to medium. Simmer 10 - 15 minutes until liquid is absorbed and quinoa germ has "popped."

* While quinoa cooks, saute peppers and onion in 1 Tbls olive oil and 1 tsp salt.

* To serve, alternately layer quinoa, sauteed vegetables and tomatoes in six total layers.

* Serve Hot!

Chinese Savory Beef with Baked Brown Rice

The following recipe is fabulous for days when you will be super busy or out & about and need dinner ready when you get home. Serve with broccoli. (It is NOT migraine friendly.)

2-3 lb Beef Roast (can be frozen)
2 garlic cloves, crushed
1 tsp ground ginger
1 large onion, sliced
1/2 cup gluten-free tamari or soy sauce
2 Tbls honey
2 cups water

Place roast in slow cooker by 8 a.m. Add all remaining ingredients in order. Turn on to low and cook until 5 p.m. Remove roast from cooker and shred. Place in serving bowl and pour over juices from slow cooker.

Baked Brown Rice
2 cups long grain brown rice (anything from Trader Joes in the 2/3 lb bags)
4 cups water
1 Tbls Kosher salt

Place all in oven-safe dish. Cover tightly with an oven-safe lid or with foil. Bake at 350 for 75 - 90 minutes. Remove from oven. Fluff with fork and serve. (Baking rice works especially well if you have a time bake feature on the oven.)

Brown Rice Spaghetti and Meatballs with Tomato Sauce

Meatballs -
20 oz ground beef
1 Tbls Italian Seasoning
1 tsp oregano (optional)
1 tsp salt
1/4 tsp pepper
1 large egg

* Preheat oven to 400 F.
* Spray large cookie sheet (with sides) with nonstick cooking spray.
* Gently mix all ingredients together with fork (over-mixing will cause meatballs to be tough).
* Scoop 1-inch balls onto prepared cookie sheet.
* Bake 8 minutes then turn over.
* Meatballs are ready when internal temp reaches 160F.

Tomato Sauce -
28 oz Cento or Pomi Crushed Tomatoes
2 tsp Olive Oil
1 large red pepper
1 tsp salt
1/4 tsp pepper
1 tsp oregano

* Heat olive oil in covered pan on medium high heat.
* Toss in red pepper and saute for several minutes, stirring constantly.
* Add seasonings and saute 30 seconds.
* Add crushed tomatoes, cover and reduce heat to medium low.
* Cook, stirring occasionally, for 10-15 minutes, being careful not to let sauce scorch.

Serve sauce over hot brown rice spaghetti and meatballs.

Creamed Chicken over Biscuits

* Boil 4 chicken breasts or 6 chicken thighs with 2 bay leaves and 1 Tbls salt.
* When chicken reaches internal temp of 160, remove and cool.
* Reserve water ("broth") for the cream sauce.
* When cool, shred chicken with fingers/forks.
* Make biscuits from a mix.
* While they bake, make the cream sauce:

Cream Sauce
1/4 cup + 1 Tbls Rice Flour
1/4 Tbls Olive Oil
1 tsp Kosher or Sea Salt
1/2 tsp pepper (optional)
at least 1 cup reserved water ("broth")
Rice Milk to make smooth, creamy sauce (may be more than 1 cup, depending on how much broth you use.)

Add shredded chicken to cream sauce and serve over biscuits.

Chicken Nuggets or Fried Fish

2-3 lbs raw chicken breast, cut in nugget-sized pieces OR fish filets

1 cup cornmeal
1/2 tsp kosher or sea salt
1/2 tsp celery salt
3/4 tsp chipotle chili pepper
1 tsp baking soda

1 egg
2/3 cup Rice Milk

* Preheat 1 1/2 - 2 inches of canola & olive oils in electric skillet to 350F.
* Combine cornmeal, seasonings and baking soda in a mixing bowl.
* In separate bowl, whisk egg & rice milk.
* Place chicken or fish pieces first in egg/milk. Then place in seasoned cornmeal and cover with it.
* Gently place in electric skillet. Be sure no piece is touching another. Cover and cook several minutes until they turn crispy & brown. Remove lid and turn each piece.
* When chicken reaches internal temp of 160 or fish comes to 145, remove to rack covered with paper towels.
* Serve immediately or freeze each piece individually and store in freezer safe bag for up to 2 months.