Baked Rice with Turkey & Vegetables

4 cups uncooked brown rice
3 cups chopped, cooked turkey
1/2 cup chopped red pepper
2 large carrots, shredded
2 stalks finely chopped celery
12 oz frozen chopped spinach
2 Tbls sea salt
2 Tbls Italian Seasonings
4 cups turkey stock
4 cups water

Combine all in large baking dish (at least 9x13). Cover with foil and bake at 350 F for 2 hours, until all liquid is absorbed.

Turkey Soup

This post is for Tiffany...

Our small group had a big dinner last Tuesday night, and the girl who made the turkey offered the "remains" to me.

So that evening, I dumped everything into my 8-qt stock pot - bones, skin and all the other scary stuff left over after carefully picking the carcass. Then I covered it all with hot water, put on the lid and brought it to a boil. Ben wanted me to turn it off overnight, so after simmering on medium heat for about two hours, I turned it off and went to bed.

Next morning, the pot was still hot. I added more hot water, 2 Tbls salt plus 5 bay leaves and a Tbl of dried parsley then brought it back to a boil. It simmered on medium heat for 8 more hours. I added water periodically, bringing it back to a full boil then returning it to a simmer throughout the day. I had to run an errand, so around 2 p.m., I added more water, brought it to a rolling boil then turned it down to low and headed out the door. When I came home at 5 p.m., I turned it back up to full boil for a short bit while I started cutting vegetables. Next I strained the stock and returned all but 2 quarts of the liquid to the stove. (I froze those 2 quarts in quart-sized freezer bags.)

I added chopped carrots (1 1/2 cups), celery (3 stalks) and a red pepper along with 1 1/2 cups of chopped broccoli stems (which I find quite flavorful!). After they simmered on medium for a bit and softened, I added a bag of mixed vegetables and a chopped sweet potato. I also added a small bit (maybe 2/3 cup) of leftover cooked brown rice. After seasoning a bit more with salt, I added 3 cups of chopped/shredded turkey meat. Then I served it piping hot. Store-bought rolls & butter accompanied - regular yeast rollls for the gluten-tolerant and gluten-free for my Ben.

(If I could have let it cook all night, I would have turned it down to low overnight and let it cook one more day. But since I'd had to turn it off, I thought it best to serve the soup that day.)

Light & Easy Pasta Toss

4 boneless skinless chicken breasts
1 1/2 lbs Brown Rice Fusili Pasta
6 medium tomatoes
8 oz. frozen Artichoke Hearts (without citric acid)
1 onion (optional for migraine sufferers)
2 tsp garlic (optional for migraine sufferers)
2 tsp Oregano (or more, to taste)

* Remove artichoke hearts from freezer and allow to reach room temperature. May rinse under cold water to speed process. Then chop into bite-sized pieces.

* Chop tomatoes. Add 1 tbsp salt and the oregano. Toss. Allow tomatoes to juice while cooking chicken and pasta.

* Poach chicken breasts in salted water. When internal temp. reaches 160, remove chicken from water and allow to cool slightly. Then shred.

* If using onion & garlic, chop onion. Place 1 Tbsp olive oil in skillet. Add garlic and onion then turn on burner to medium heat. Saute, stirring constantly. When garlic begins to slightly turn brown, add shredded chicken and toss to combine flavors.

* In a separate large pot, add 1 Tbsp salt to 6 cups water and bring to boil. Add pasta and cook al dente, according to package directions.

* When pasta has finished cooking, drain well. Toss chicken (and garlic/onions), tomatoes and artichoke hearts together. Serve immediately with parmesan cheese (for non-migraine sufferers).

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

CHICKEN:
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.

QUINOA:
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!

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.

Curried Chicken Stew

This was a very tasty stew I adapted. It didn't turn out very pretty, so I don't recommend it for a nice dinner. But when you want a savory stew on a chilly evening in the fall, it hits the spot!

3 cups butternut squash
1 1/2 cups white potatoes
1 1/2 cup sweet potatoes
4 Tbls Extra Virgin Olive Oil (EVOO), divided
4 chicken breasts
1 cup homemade chicken broth
14 1/2 to 16 oz tomatoes with liquid (Pomi or Cento Crushed Tomatoes)
1 1/2 tsp curry powder (The Spice Hunter or Morton & Bassett)
1 1/2 tsp cumin
1 tsp cinnamon
2 Tbls chopped fresh cilantro for serving

* Wash then peel squash and potatoes. Cut into 2 inch chunks. Place white potatoes in a pan of cool water.
* Cut chicken into 2 inch chunks.
* In a Dutch Oven pan, heat 1 1/2 Tbls EVOO on medium-high.
* Toss chicken in pan then sprinkle with 1 tsp salt and 1/2 tsp pepper. Cook through, stirring regularly.
* Remove chicken to plate.
* Heat the other 2 1/2 Tbls EVOO in Dutch Oven and toss squash and potatoes in oil. Saute for several minutes, stirring carefully to allow vegetables to brown, without sticking to the pan.
* Add chicken broth, tomatoes and seasonings. Reduce heat to medium and simmer until squash & potatoes are soft, but not mushy.
* Return chicken to pan. Adjust seasoning to taste.
* Serve hot and top with chopped, fresh cilantro.