Coconut Lime Rice with Beans and Mango

I am always looking for a new an interesting cookbook.  The latest that I have come across is Thug Kitchen.  I can't say I have ever read a cookbook which has swearing in it, so because I was curious as it had gotten so many good reviews on Amazon, I borrowed it from the library to check out.  Most recipes are pretty simple and the couple that I tried were very flavorful.  The combination of flavors as well was interesting and unusual, so I wasn't sure I would enjoy them.  I am also not very good with sweet and savory flavors combined in one dish, but for this one it worked out.  I didn't think the mango flavor was very strong, so it didn't bother me like it does so often.  The star flavoring of this dish is definitely the lime.  I am always surprised that zest can add so much flavor as it does in this dish.  This is meant to be a side which will serve 4-6 people, but I find it can serve much more than that.

Coconut Lime Rice with Beans and Mango

1 1/2 cups short grain rice

2 teaspoons olive oil

3/4 cup diced onions

1 1/2 tablespoons fresh ginger, minced

1 cup coconut milk

1 1/2 cups vegetable stock

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 mango, cut into cubes

2 cans red beans (15 oz. cans), rinsed

grated zest and juice of 1 lime

Rinse rice under cold water.  Heat the oil over medium heat in a large soup pot.  Add the onions and saute until they start to brown in some spots, about 3 minutes.  Add the ginger and saute for a further 30 seconds until aromatic.  Add the rice and keep stirring until the rice is slightly toasted.  Add the coconut milk, stock, salt and cayenne pepper.  Bring to a simmer, then turn down heat to low (but not too low as it need to continue to simmer).  It should simmer for about 35 minutes or until the rice is tender.  If you run out of liquid before the rice is done, just add more vegetable stock.

While the rice is cooking, chop up the mango into cubes.  When the rice is done, fold in the beans, lime zest and mango.  Let it cook together for another few minutes until hot throughout.  Serve as a side.

Black Beans and Rice

I love beans.  I know I have said this before, but I really don't know where this obsession came from as I don't remember eating them often when I was young.  And, when I was young, we had beans with bacon which were sweet and I never liked them.  Maybe that is why once I discovered them as a savory dish I decided they were wonderful.  They are good for you.  They are filling and an alternate to eating so much meat, but they also accompany meat dishes.  My favorite hands down are black beans, but white beans hold a close second.  This is a dish I found years ago from somewhere on the internet and have adapted it to make it according to my tastes.  It is a great side dish when served with white rice (or brown rice depending on my patience and mood), but I also eat black beans and rice for lunch just as it is.

Black Beans and Rice
2 tablespoons olive oil
1/2 cup finely chopped onions (I usually use yellow or white)
1 red pepper, finely chopped
4 cloves garlic, finely minced
1 - 15 oz. can black beans with jalapenos (you can use regular if you wish, but I like the spice and flavor which the black beans get from the jalapenos)
1 teaspoon oregano
3/4 cup water
1 package goya seasoning (if you can't find this use 1/4 teaspoon dried coriander, 1/2 teaspoon salt and 1/2 teaspoon ground cumin)
1 tablespoon white wine vinegar
2 cups cooked rice  (1 cup uncooked rice.)

Before you begin the beans, rinse 1 cup of uncooked rice.  Put the rice on to cook and it should be ready at about the time the black beans are ready.

In a medium pot, pour in the olive oil.  Saute the chopped onions and red pepper in the olive oil until just beginning to brown.  Add the garlic and let cook for another couple of minutes.  When it is tender, stir in remaining ingredients. (If you are using the beans with jalapenos, you can dice up some of the jalapenos to add a little spice.  I usually add 2-3, but not all of them.) Simmer for at least 10 more minutes.

Serve over white rice.

Indian Creamed Spinach with Chicken (Saag)

As long as I can remember, I have loved trying foods from different places.  I can't remember when I first tried Indian food, but I do remember trying creamed spinach.  Since that day I have been searching for a recipe to make at home that is as delicious as I have eaten in a restaurant.  (Next, I will have to master naan bread, but that is a recipe for another day.)  I stumbled upon a recipe that included tomatoes.  I have no idea what they would add to the dish, but I found that I love the complex flavor that they added to the recipe.  It was a pretty good recipe, but it wasn't as good as I remembered eating in a restaurant.  I continued the search until I found this recipe in Anjum's New Indian.  My recipe is adapted from this cookbook.  I recommend this book if you are interested in making Indian food.  This recipe freezes well and reheats well, too.

Creamed Spinach
Serves 6

12 oz. spinach
5 tablespoons olive oil
3 cardamom pods
2 bay leaves
2 teaspoons cinnamon or 1 cinnamon stick
4 green chiles, pricked
1 large yellow onion, finely chopped
1 inch piece of fresh ginger, peeled and chopped
12 garlic cloves, peeled
3 large tomatoes, cut into quarters to remove core
1 1/2 pounds of chicken breast, cut into 1 inch cubes
salt and pepper to taste
2 teaspoons ground coriander
2 teaspoon garam masala
3 tablespoon plain, unsweetened yogurt

Use a blender or food processor, make a puree of the spinach.  Add a few tablespoons of water to help to make the puree.  Set aside.  Meanwhile, heat the olive oil.  Add the spices (cinnamon, bay leaves and cardamom pods) and cook for 15-20 seconds or until fragrant.  Add the green chiles and onion and cook until they are browned.

Using the blender to make a paste of the ginger, garlic and tomatoes.  Add this to the cooked onion.  Add the remaining spices (coriander, garam masala and salt to taste).  Cook for about 10 minutes to thicken the sauce.  Stir occasionally.  Add the chicken and continue to cook over medium heat until the masala releases oil into the pan, about 10 more minutes.  Add the yogurt and cook until the sauce has evaporated a little.  Taste to ensure that the masala sauce has cooked through.

Stir in the spinach puree and cook for another 15-20 minutes over medium heat until the chicken has been cooked through.  Cover the pan and stir occasionally.  Taste and adjust seasonings.   Serve with rice or naan bread.

Chinese - Kung Pao Chicken

Kung Pao Chicken
 
I am not a big fan of Chinese food...well not the traditional American Chinese take-away which seems to take 30 seconds to make and doesn't capture the flavors which you can experience in Hong Kong (as Hong Kong food is closer than other traditional Chinese flavors to American Chinese take-away).  However, my husband is a BIG fan of Chinese food and would eat it every week.  So the compromise was for me to find some traditional Chinese food which I could make at home relatively easily and which we would both like to eat.

I found both of these things in Easy Chinese Recipes by Bee Yinn Low.  This recipe for Kung Pao Chicken is adapted from the recipe in this book, which also contains wonderful recipes for dim sum of which I need to try out.  If you have never eaten dim sum, I encourage you to try it out for a brunch some Saturday or Sunday morning as it is quick and delicious bite sized food in a variety of flavors.

Kung Pao Chicken comes from the Sichuan area of China.  It is known for food which is spicy which can be tempered by rice if you so desire.  I didn't eat Kung Pao Chicken when I was in China, but I had some other Sichuan food which was spicy and filling.  This recipe serves two with only 8oz of chicken.  I like to double the chicken as it is so tender I don't want to stop eating it.  However, this does not reheat very well as the peanuts become chewy and the onions wilted.  Note: I use an electric wok to cook with as the temperature is much higher than using the stove regardless of whether it is electric or gas.  The wok heats up quickly and efficiently and everything cooks much better than on the stove top.

Kung Pao Chicken
16 oz. Chicken, boneless chicken breast cut into bite sized pieces
2 teaspoons sherry
3 tablespoons cornstarch (really I make sure that the chicken has been covered lightly)
4 tablespoons peanut oil
2 tablespoons sichuan peppercorn oil (made from soaking sichuan peppercorns in oil)
2 cloves garlic, peeled and sliced thin
About 2 inches of ginger, peeled and sliced thin
30 dried chiles
peanuts (raw or slightly baked to make more crunchy)
2-3 green onions, cut into 1-2 inch pieces

Sauce:
3 tablespoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons Chinese black vinegar
1 teaspoon sugar
pepper (white is better, but I use black when I don't have white on hand)
4 tablespoons water
2 teaspoons cornstarch

Method:
(Be sure you have put the rice on before beginning to stir fry the chicken.)  Tenderize chicken before beginning, if you desire.  Marinate the chicken with sherry (or rice wine) and cornstarch for about 10 minutes.  Mix all the ingredients for the sauce and set aside.  Heat 1 tablespoon of peanut oil in a wok and stir fry the chicken until they are half-cooked.  Remove from wok and set aside.  Heat remaining peanut oil and peppercorn oil.  Add garlic and ginger, stirring quickly.  Add the chiles until you smell the spicy aroma of the chile peppers (don't breathe in too much!)  Return chicken to the wok and stir with spatula.  Add the sauce and stir until chicken is well coated.  Stir in peanuts and green onions until everything is well combined.  Serve immediately with rice.  Serves 2-4 large portions.


Breville Hot Wok, BEW600XL - stainless (Google Affiliate Ad)

Karelian Rice Pies (Finnish)

Karelian Rice Pasties (karjalanpiirakat)

These delicious pies were an experience the first time I visited Finland in 2004.  My friend took me to a farmer's market, and she bought one for me to try.  The traditional version has rice in the middle, but you can also make them with a potato filling.  The last time I was in Finland, I discovered that you could buy them in the grocery store.  Though not quite as good as the memory of the first time I tried them, they were also pretty good.

 I loved them from the first bite, but never ventured to make them until now.  I had heard they were difficult to make and time consuming.  When I read through the ingredient list, I realized they needed very few ingredients to make them....basically water, salt, flour, milk, rice, and butter.  Really it isn't very many ingredients, but the way they are cooked that makes everything so delicious.  The simpleness of the ingredients would lead you to believe that it cannot be all that great, but it reminds me of sourdough bread which again has few ingredients, but creates a product so delicious!

While these little, wonderful pastries are so good, it does take some time to prepare the rice filling.  The rest of the process is relatively quick.  Give them a try!

Karelian Rice Pasties (adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas)

Makes 16 pasties

Dough:
1 cup water
1 1/2 teaspoons salt
1 1/2 cups rye flour
1 cup all-purpose flour

 Rice Filling:
1 cup water
3 cups milk
1/2 cup rice
salt and butter to taste

Glaze:
1 cup milk, heated to boiling
1/4 cup butter

Start the rice filling first.  Combine the water, milk and rice in a heavy saucepan.  Simmer for an hour or until the rice has absorbed all the liquid.  Add salt and butter to taste.

While the filling is cooking, prepare the pastry.  Mix together the water, salt, and two flours.  Roll into a log about 2 inches in diameter.  Cut into 16 pieces.  Shape each piece into a flat round disc about 6 inches in diameter.

 Cover your baking sheets with parchment paper.  (Prevents a mess and makes transferring the pies easy.) Preheat over to 500F.

Fill the center of each circles with rice filling and fold over the edges of each pastry.  Place pies on prepared baking sheets.  Prepare the glaze.  Brush the glaze on each of the pies and bake for about 8 minutes, or until bubbling.  Remove from oven and glaze again.  Return to the oven until the pasties are golden brown.  Remove and brush one last time with the glaze.  Serve cooled.  In the morning you can reheat them in the toaster.

Chicken Biryani American Style

Yet another cookbook with delicious recipes...this one came from Pam Anderson, Perfect One-Dish Dinners.  The recipe I based it on was Chicken Biryani American Style, though like most of my cooking I modified as I went along.

The recipe called this dish distinctly spicy, which I have to disagree with as I tend to like things spicier.  Next time I make this I will definitely make it spicier by  adding more red pepper flakes or add some other chile for more spice.  I would also recommend not adding the cashews as they do not reheat well and are rather chewy.  It is much simpler to add what you would like to each portion.

Serves3-4

1 pound boneless skinless chicken breasts cut into 1 inch chunks

2 Tablespoons butter

1/2 large onion, chopped

1 Tablespoon grated gingerroot

1/2 teaspoon red pepper flakes

1 Tablespoon curry

1/2 cup plain yogurt

1 Tablespoon fresh lime juice

1 cup basmati rice

1/2 teaspoon saffron threads

1/2 cup light coconut milk

1 cup chicken broth

1/4 roasted cashews

Generously sprinkle chicken with salt and pepper; set aside.  Heat half the butter in a large skillet over medium heat.  Add half of the onion, ginger and pepper flakes and cook until tender, about 5 minutes. Add curry powder and continue to cook until fragrant, about 1 more minute.  Add chicken and stirring constantly and until it looses its raw color.  Add yogurt and lime juice and cook until juice thicken slightly.  Transfer chicken mixture to bowl.  Wipe out pan and return to heat.

Heat other half of the butter, remaining onion and cook, stirring until soft (about 5 minutes).  Stir in rice and saffron.  Then stir in coconut milk, 1/2 of the chicken broth and a little salt.  Cover and bring to a simmer, about 15 minutes or until liquid is absorbed.

Heat oven to 375F and pour about 1/3 of the chicken mixture into a medium bowl.  Spread remaining rice evening over the bottom of the skillet.  Pour chicken and juices over rice in skillet and then top with remaining rice.  Pour second half of chicken broth over rice and cover the pan with foil.  Bake until heated through and rice starts to crust around the edges, about 30 minutes.  Remove from over, sprinkle with cashews and serve.

Shrimp Bog

So who knew that bog meant rice?  I always knew that a bog was related to cranberries.  Even more interesting was actually seeing a working bog to grow them in Wisconsin.  However, this recipe has nothing to do with cranberries and everything to do with shrimp.  The recipe came from the book Edible by Tracey Ryder and Carole Topalian.  They do explain that a bog is close to a pilau and that it probably got it's name because rice also grows in a bog...who knew?

What drew me in to cook this particular recipe was the shrimp and rice combination...well plus the picture!  I always like to know what I am supposed to be doing even if it isn't what I determine the recipe should be once I start reading it.  Anyway, the authors state this should take about 30 minutes to make which is due to the time it takes to cook rice, but in this case you get a whole meal.

Sullivan's Island Shrimp Bog

Make 6 servings

1 1/2 cups long-grain white rice

1/2 pound sliced bacon, finely chopped

2 medium onions, finely chopped

1 teaspoon kosher salt

3/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground cayenne powder

2 1/4 cups chicken broth

1 can (14.5 oz.) diced tomatoes

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons Worcestershire sauce

2 pounds medium shrimp (40 count), shelled and deveined

1/4 cup ver finely chopped flat-leaf parsley leaves

1 lemon wedge, cut into 6 wedges

In a fine mesh strainer, rinse the rice well under cold running water.  Drain well; set aside.

In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes.  Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside.  Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot.  Add the onions to the pot and cook over medium heat, stirring occasionally, for about 3 minutes.  Add the drained rice, salt, nutmeg, black pepper and cayenne and stir for 1 minute.

Stir in broth, tomatoes with liquid, lemon juice and Worcestershire sauce.  Bring to a boil, cover the pot, reduce the heat, and simmer gently for about 20 minutes.  Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes.  Stir the bog with a fork.  Taste and adjust seasonings as needed.  Sprinkle with parsley, garnish with lemon wedges, and serve immediately.