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Archive for the ‘rice’ Category

Tonight we had huge noodle bowls for dinner, relying on fresh produce and poultry from our back yard or Conway Locally Grown.  These noodle bowls are packed with veggies, spice, and cooling coconut milk (which, alas, is not local at all).  Unfortunately, after I planned the dish, I discovered that my neglected fresh ginger was no longer fresh, so I found other ways to get ginger flavor.  If you have fresh ginger, by all means grate it and use it.  Use a wok for this one-pot meal.

Ingredients

  • 1/2 lb. boneless, skinless chicken breast, cut in half lengthwise and then thinly across the grain
  • 1/4 cup Sriracha or homemade pepper sauce
  • 2 tablespoons sherry
  • 2 tablespoons extra-ginger ginger beer
  • natural soy sauce
  • walnut oil (or peanut oil)
  • toasted sesame oil
  • 2 small carrots, cut into pennies
  • pickled ginger juice
  • broccoli (garnish)
  • pea pods (a couple of cups)
  • big pile of shittake mushrooms, sliced
  • 2 baby bok choy heads, trimmed and cut diagonally
  • optional:  splash of hoisin sauce
  • 2 big pinches dried ginger
  • 2 red peter or other hot pepper, seeded if you want, and then sliced thinly
  • leek bottom, cut in half lengthwise, cleaned, and thinly sliced
  • broccoli florets
  • handful per person of prepared Thai rice noodles (like very white fettucini)
  • 1/2 can to 1 whole can coconut milk (light okay)

Method

Begin by marinating the sliced chicken in the Sriracha, sherry, ginger beer, and a splash or two of soy sauce.  While the chicken gets nice and spicy, prep your vegetables.

Wait–where are the snow peas?  Oh, here they are!

In a good wok over high heat, pour in a little of the nut oil, add your carrots, and pour on a tablespoon or two of pickled ginger juice.  Stir-fry the carrots until they get tender and maybe have a little caramelization on a few. Most of the liquid will have cooked off too.  Distribute the carrots in the bowls you’ll be using for eating.  Next, add a little toasted sesame oil, the snow peas, and a splash of soy sauce to the wok.  You can add a splash of water too if you want, but make sure it all cooks down.  Stir-fry the snow peas until they are tender.  Portion them out in your eating bowls to one side.

Now it’s time to stir-fry the shittake mushrooms.  Add a tiny bit of oil to the wok and toss in the mushrooms.  The mushrooms will give up a little liquid; that’s good, as it will help them cook.  Help them a little more by pouring in another splash of pickled ginger juice.  Is most of the liquid cooked off?  Out of the wok they go and into the bowls!   Be sure to put them in the half where you didn’t put the snow peas.

Next toss in the sliced bok choy with a little more nut oil and some of that ginger juice.  If you have it on hand, add a little hoisin sauce.  As the liquid cooks down, find a spot in your bowls for the bok choy.

Next up are leeks and chile peppers.  We just had a few florets of broccoli, so I added them in here.  Same story–different verse. Use a little oil.  Add a little more ginger juice if you think they need it.  Add in the prepared rice noodles and stir-fry to combine.  Plop in the bowls.

Last is the chicken.  Taking care to get chicken but little marinating liquid, add the chicken to the wok and stir-fry until the liquid is cooked down.

Now pour in 1/2 can to a whole can of coconut milk and heat until it gets bubbly.Distribute the chicken in the eating bowls and then pour on the coconut milk, which is now conveniently infused with all of the goodness that you stir-fried through the whole prep.  Yes, we just used coconut milk to deglaze the wok.

Eat.  Enjoy.  Since we separated the elements as we stir-fried them and again going in the bowls, you can get a different mouthful of flavor each time you dive into the bowl and pull out a morsel.  Use chopsticks for the most fun, with a soup spoon to get every tasty drop in the end.

Variations

This dish would be delicious with cilantro or Thai basil on top, but, alas, we had neither ready to pick right now.  We also sometimes use Asian eggplant in this big bowl of yummy, but we don’t have that yet either.  Feel free to substitute shrimp for the chicken.

What’s the largest number of local produce and protein that you’ve managed to get in a single dish?  Do you cook a similar pan-Asian dish?  Do tell!

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use photographs.

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Sorrel is a perennial herb that I have never spotted in a garden center in Arkansas, although I did see it in some northern garden centers when I lived there.  Sorrel has light to medium green thick, big leaves.  It has a tart taste that’s reminiscent of lemons, and that makes it a great addition to fish stuffing, whole-grain rice, summer vegetable frittatas, summer soups, and–in limited quantities– summer salads like cole slaw.  I’m excited about sorrel today because, unable to find local sources for the plants, I decided to grow it from seed this year, and my seeds have successfully sprouted.  If you have an opportunity to grow sorrel, but all means give it a try.  It’s a superb local replacement for lemons in the summer, when those are out of season.

I hate to count my seedlings before they grow, but if they make, I’ll be sure to share some sorrel recipes this summer.

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We’re still polishing off the wonderful pasture-raised turkey that I got from Falling Sky Farm for Thanksgiving.  You may remember that we ate a lot of turkey eat fresh then, but I also broke it down enough immediately to freeze some in various serving sizes.  Today I’m going to use about four ounces of the turkey along with wild rice and vegetables to make a hearty, healthy entree soup that’s perfect for these frugal economic times.  I’m serving it with acorn squash, roasted and stuffed with apples, cranberries, and walnuts, for an extra kick of healthy flavor to round out the meal.  This soup and acorn squash meets the old Southern standard of “meat and three” in an unusual form, and most of the ingredients came from our land or a nearby farm.  With just 4 ounces of turkey in the whole soup, you are getting most of your protein from the frugal, healthy combination of wild rice and beans, but no one will miss a pile of meat in this meal.

Ingredients

  • 1 thin pat butter
  • 1 tablespoon olive oil
  • shaft (white) portion of a leek, cut in half lengthwise to clean out the grit and then sliced across the shaft (or 1/2 sweet yellow onion)–Save the tougher leaves for a recipe you’ll puree.
  • 1/2 cup diced carrot
  • 1/3 cup diced celery (basically a rib)
  • 1/3 cup wild rice
  • twig (about 5 inches long, leaves attached) or two of fresh rosemary (Don’t have fresh?  use 1  teaspoon of dried rosemary.)
  • four or  more  leaves of fresh sage  (Don’t have fresh?  Use 1 teaspoon of rubbed sage.)
  • optional:  1 or 2 hot peppers, sliced thinly
  • 4 ounces of cooked turkey (about a 1/3-1/2 cup)–Yes, you could use diced chicken, even fresh, as long as you add it in the soup when you start the rice and increase your herb quantity.
  • 1/2-1 cup pole beans (a.k.a. green beans), cut into bite-sized pieces–I used a mix of green and wax (yellow) beans
  • salt and pepper to taste

Start by prepping your leeks. Heat the butter and oil in a heavy-bottomed pot, like a 2-quart cast iron Dutch oven.  Add the leeks, stir, and start to caramelize.  Dice the carrots.  Add those too.  Dice the celery.  Add it too. By now your leeks will be caramelized sufficiently.  Add the wild rice and a cup and a half of water and stir.Yes, that’s the wild rice–actually not rice but a grass seed.  It’s got a nutty flavor. Now lay the rosemary twig and sage on the top.  Do not stir in; we’re going to take them out later.  (Of course, stir them in if you used dried herbs.) Simmer over low heat for about 40 minutes.  Take out the herbs if you used fresh.  Add the turkey, beans, and optional chiles with 2-3 cups more water and about 1 teaspoon salt.  Be forewarned:  the rice is already cooked, but it is a very thirsty grain.  It will keep soaking up liquid, but we’ve made this soup flavorful enough that you can safely keep adding water.  Add salt and pepper to taste as needed.

makes 5-6 cups of soup

Serve this simple, comforting soup with a hearty vegetable side like our acorn squash halves stuffed with diced apples, cranberries, and walnuts seasoned with cinnamon and brown sugar.

Do you have questions about wild rice?  Do you have a favorite wild rice recipe you’d like to share?  Join the discussion in the comments section!

Copyright 2010 Ozarkhomesteader.  Tweets and short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use photographs.

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Somehow when you combine a few ingredients and a few spices from the pantry in a Dutch oven, you can get a dish that is much greater than the sum of its parts:  it comes out golden brown, with its own sauce and a blend of flavors that are comforting and tangy and potentially a little exotic.  I call this version Golden Chicken.  It has dried apricots and  mushrooms, and it’s delicious served over a good rice blend, quinoa, rice pilaf, or whole-wheat couscous.  All of the ingredients work seasonally too, since dried fruit is every season.

serves 2-4

Spice blend:

  • two pinches each of paprika and cayenne pepper (ground fine)
  • one pinch each of salt, freshly ground black pepper, allspice, cinnamon, coriander, turmeric, and cumin–you can use more or less depending on how you like the spice, but just remember to go light with the allspice.

The Rest of the Ingredients:

  • 2 chicken leg quarters, whole or cut into drumstick and thigh (or 4 chicken thighs, two chicken breasts, each cut in half, etc.)
  • olive oil
  • 1 medium sweet yellow onion, quartered and cut into thin wedges
  • 8 dried apricots
  • 8 portobellini mushrooms, quartered
  • 1 heaping tablespoon of potato flour
  • scant half cup dry white wine (pour a half cup, take a sip, and call it scant!).  Option:  If you do not drink alcoholic beverages, you can mix half white grape juice with half apple cider vinegar for a similar flavor–that is, 1/4 cup of each.

Begin by heating a 2-quart cast iron Dutch oven over medium high heat.  Sprinkle the spices on the chicken on both sides.  Add just enough olive oil to the Dutch oven to coat the bottom lightly, and put in the chicken, skin side down.  Brown well and then turn to brown the other side.

Add the onions, wedges broken up.  Put about half of the onions under the chicken and about half on top.  Let the onion cook a few minutes while you cut the apricots into halves or quarters, depending on size.  Now turn off the heat and add the apricot pieces on top of the chicken and onions.  Sprinkle the potato flour on the dish. Now pour on the wine, making sure to use it to wash off any flour that is unattractively sprinkled.  Toss on the mushrooms too. Bake at 325-350 degrees for about 40 minutes, or until the internal temperature of the chicken is 165 degrees.  If you want, toast some almonds for garnish.

Mmmmmmmm.  Here’s the chicken, out of the oven.

I like to serve this chicken and its fruity, mushroomy golden sauce over a nice rice blend, like brown rice with wild rice.  You can make your own blend or buy one like Lundberg’s. (They are not paying me.  They don’t even know who I am, but they do grow good rice.) If you serve rice with beans, you can increase your protein from veggie sources and eat less chicken.No, I did not overcook the beans.  They’re wax beans.  Mmmmmmmm.

This dish is perfect for families that want to branch out from traditional chicken.  Not counting the rice, it’s an easy one-dish meal that even the younger family members can make.  If you’re cooking with kids, let them try the spices before they add them to the blend and decide which ones they want to include.

Camping Dutch Oven Directions (2-quart Dutch oven)

I made this recipe on the stove top this time, but you can also take it camping.  Follow the directions above, but start out with 5-6 coals on the bottom only, to brown the chicken on both sides.  Then add in the rest of the ingredients (taking care to put half the onions on the bottom, as noted above, to prevent the chicken from burning), put on the lid, and add 7-9 coals to the top.  You’ll need to rotate the whole Dutch oven a quarter turn every 10-15 minutes and the top a quarter turn every 10-15 minutes to avoid hot spots.  Remember, the number of coals you’ll need and your cook time will be dependent on your coals; they’re not all created equal. Do you need a beginner camping Dutch oven recipe first?  Try this one.

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL link and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use photographs.

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Catalan is the language spoken in Catalonia, near the border of France and Spain, and in the tiny country of Andorra (which was so small it was excluded from the Treaty of Versailles that ended WWI and therefore remained at war until the 1950s!).  The food from this part of the world is rich in flavor, inspired by the conquistadors’ travels in the Americas as well as the influence of north Africa and even Asia.  Catalan food was fusion food long before fusion became cool.  Catalan stew over Spanish rice with quinoa draws on the flavors of the old world and new world.

Alfred Crosby coined the term “Columbian Exchange” to bring the proper focus to the era of Columbus’s voyage.  To say that Columbus “discovered” the “new world” is inaccurate; the Columbian Exchange was not just about Europe finding the Americas but rather was people the world over discovering the rest of the world.  The era of the Columbian Exchange all comes together in this dish.  Turkey, avocado, and hot peppers all originated in the Americas yet were embraced by Europeans.  The original Americans also taught Europeans that not all nightshade plants (like tomatoes) were poisonous.  And from Africa and Asia Europeans learned to eat health-giving turmeric (popular in Indian cuisine), which I’ll use as a frugal substitute for saffron in my “Spanish” rice.  Even more recently the world has re-discovered the ancient South American grain quinoa*, which is rich is protein.  This fragrant, nutty stew full of familiar and exotic flavors is a great way to get your family to try new food.

Tip:  Start the onion for the stew first, and while it starts to cook you can prep the rest of the onion for the rice.  You can prep the peppers and garlic while the rice starts cooking.  Just keep working back and forth, and both dishes will be ready at the same time, about 45 minutes from when you start.

3-4 servings

Spanish Rice with Quinoa:

  • 1/4 cup sweet yellow onion, finely diced
  • 1-2 teaspoons olive oil
  • 1 small pat butter (about a teaspoon)
  • 1/2 cup nutty brown rice, like Basmati or jasmine
  • 1/2 teaspoon turmeric
  • 1/2 cup chicken broth
  • 1/2 cup water  (Yes, you can skip the chicken broth and just use 1 cup of water, but why?)
  • 1/2 cup quinoa (I used a combination of red and regular)
  • 1 cup water (again)

rice after sauteing

Begin by sauteing the onion in the oil and butter on low heat.  After the onion has sauteed for a minute or two, add the rice, and continue to stir regularly over low heat for about 5 minutes. Most of the rice should transform from translucent to opaque as it toasts in the oil.  Add the 1/2 teaspoon of tumeric, stir, and then saute a minute more.  Add 1/2 cup of chicken broth and 1/2 cup of water, stir, and put a lid on the pot for 20-25 minutes minutes.  Add the quinoa and another cup of water, and cook for 20 more minutes, stirring occasionally.

Catalan Stew:

  • 3/4 sweet yellow onion, roughly chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely chopped (or pushed through a garlic press)
  • 1 Hatch (Anaheim) chile, seeded and sliced lengthwise and crosswise
  • 1 jalapeno, roasted and seeded and finely diced
  • 14-16 ounces diced tomatoes (canned is actually best here, whether home canned or good organic store-bought canned)
  • handful of raisins
  • 1/3 pound cooked turkey (or chicken or raw shrimp, cleaned.  I used leftover turkey, frozen and thawed.  You’re family will never spot it as Tom from Thanksgiving!)
  • handful of toasted, slivered almonds (Toast the almonds in a 325 degree F oven for about ten minutes.  Since ovens vary, watch closely!  You can do this after the stew and rice go on autopilot in the last 25 minutes of cooking.)
  • avocado, sliced in half lengthwise twice and then into thin slices.  (You can do this after you start toasting the almonds.)

Saute the onion in  the olive oil over low heat for about 10 minutes.  Add the garlic and chiles and saute for about three more minutes, taking care to keep the garlic from burning.  Pour in the diced tomatoes with juice.  Add the handful of raisins.  Put the pot on a gentle simmer.  If you are using turkey or chicken, add it now. Otherwise, wait until the last ten minutes of rice cooking to add the shrimp to the stew.  The stew will be ready at the same time as the rice, about 45 minutes after you start.

To serve, fluff the Spanish rice with quinoa and pile it on each plate.  Make an indentation in the middle of each serving, and spoon on the Catalan stew.  Garnish with toasted almonds in the middle and avocado slices around the edge of the stew.  (Unfortunately, I covered the beautiful, nutty, yellow-tinted Spanish rice and Quinoa.  You can see a little of it on the lower right of the plate.)

*Quinoa is a nutty-flavored South American grain that, unlike other grains, contains a complete protein all by itself.  Quinoa is incredibly healthy and raises the protein quotient of Spanish rice.  If you haven’t cooked with quinoa yet, give it a try.  I think you’ll like it.  If you’d like to make this dish tonight and don’t have quinoa, go ahead.  Just use one cup of rice and two cups of water/chicken broth.

Copyright 2010 Ozarkhomesteader.  Reproduction of short excerpts (not full recipes) with attribution to Ozarkhomesteader and the full URL for the original post are welcome.

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