Sesame Edamame Rice

A great side dish for any Asian meal.

1 tsp. oil

1 cup cold sticky rice

1/3 cup edamame

1 scallion, chopped

1 T. soy sauce

2 tsp. sesame oil

Heat oil in walk over medium-high heat.  Crumble in cold rice and press down so the rice contacts the pan and begins to fry.  Continue frying for about five minutes, moving the rice around once a minute or so and then pressing down again.  Top with edamame and scallions.  Mix in soy sauce and sesame oil.  Enjoy!

Thai Fried Quinoa

Ingredients:

1 cup quinoa, rinsed and drained

1 cup lite coconut milk

1 cup chicken broth

2 green onions, chopped

1 Tablespoon microplaned or minced ginger

2 teaspoons minced garlic

1 cup frozen peas

1-8oz can pineapple tidbits, drained

1/4 cup cilantro, chopped

2 eggs

2 Tablespoons soy sauce

juice of half a lime

chopped peanuts (optional)

Directions:

1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.

2. Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.

3. Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.

4. Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.

5. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.

**recipe courtesy of www.iowagirleats.com**

Best. Mexican. Rice. Ever. (Honey Chipotle Mexican Rice)

This rice has the perfect blend of smokey and spicy - not too acidic and not too sweet.  It's really good.  Sorry about the cut and paste job on the recipe - while I use all the ingredients listed, the quantities change depending on what type of rice I have. 

• 1 chipotle chile in adobo, chopped
  1 chipotle chile in adobo
  7 ounces fire roasted tomatoes, undrained (1/2 of a 14 oz can)
  1/2 small yellow onion, chopped
  1 garlic clove, peeled and crushed
  1/4 cup water
  1/2-1 teaspoon salt
  1/4 teaspoon red pepper flakes
  1/4 cup honey
  1 tablespoon cider vinegar
  1 -2 medium jalapeno
  1 cup rice (white or brown - just adjust liquids accordingly)
  2 tablespoons vegetable oil
  2 minced garlic cloves
  1 cup chicken broth
  1/2-1 teaspoon kosher salt

Directions:

1. In a small saucepan, bring chile, tomatoes, water, onion, garlic, salt and red pepper to a boil for 2 minutes, then reduce to a simmer. Cook, slowly, covered for 15 minutes.
2. Puree mixture in a blender (or use an immersion blender) until smooth. Stir in the honey and vinegar. You can make this ahead and refrigerate for a couple of days if needed. NOTE: You will need exactly 1 cup of the puree for the rice (I use however much i feel like). 
3. Remove ribs and seeds from jalapenos and discard. Mince flesh and set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.
5. Heat oil in a large skillet or saute pan over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 5 minutes.
6. Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture, and salt. Stirring frequently,continue cooking for 5 minutes or until rice is cooked through and the liquid has been absorbed, If the rice looks too dry before it is cooked through, add more puree or stock or plain water by tablespoonfuls to reach desired consistency.

Oven Brown Rice

I've been trying to transition from white rice to brown rice.  My family really likes white rice and brown has been a little harder to like :)  But this recipe makes delicious brown rice with very little effort.  You mix it together and then bake it in the oven.  It's simple and pretty fool proof.

1 cup brown rice
1 cup beef broth
1 (14.5 ounce) can chicken broth
1/4 cup butter, melted
1/2 tsp season salt
1/2 tsp garlic powder

Preheat oven to 350.  In a 2 quart casserole dish, mix together rice beef broth, chicken broth, butter, and garlic, & salt.  Cover and bake for 60 minutes or until liquid is absorbed and rice is tender.  You can also mix in sautéed mushrooms or any vegetable you like.  Very simple and delicious.

recipe courtesy of allrecipes.com

Quinoa

Quinoa is my new best friend :)  In my attempt to eat healthier this year I had a friend 

recommend Quinoa (prounced Keen-wa).  This is a super healthy grain with lots of 

protein, fiber, and nutrients.  My family isn't sold on it yet, but I keep trying.  It has a 

nutty flavor, but the texture is nothing like any other grain you've had before.  Just try 

it, please.  So far, this has been one of my favorite recipes.  It's simple, makes a great 

side dish and with a dash of lemon is perfect.  You can substitute quinoa in place of rice 

in most dishes.

•                                      1 tablespoon butter

•                        1 cup uncooked quinoa

•                        2 cups vegetable broth

•                        2 teaspoons chopped garlic

•                        2 tablespoons chopped fresh parsley

•                        1/2 tablespoon chopped fresh thyme

•                        1/4 teaspoon salt

•                        1 small onion, finely chopped

•                        1 dash fresh lemon juice 

**I added some cooked edamame to this recipe and I really loved that addition.  I'm sure I'll make is that way all the time.

 Directions

 Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until quinoa is tender.

In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.  This can be served hot or cold.

Chicken Alfredo and Rice Casserole

This recipe was a nice change to the typical chicken and rice casserole. I liked the Alfredo sauce added to the mix and this was very easy to put together!


1 10oz. bottle Alfredo pasta sauce
1/2 cup milk
2 1/2 cup cooked wild rice (or you could use white rice)
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup silvered almonds, toasted (optional)
1 T. snipped fresh basil or 1/2 tsp. dried, crushed
1/2 cup soft bread crumbs
2 T. butter, melted
Preheat oven to 350. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to baking dish. Bake, covered, for 30 minutes. Uncover and stir. Combine the bread crumbs and melted butter and sprinkle on top. Bake, uncovered 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

This recipe is from the Better Homes and Gardens Magazine!

Sweet Rice and Spicy Cilantro Dressing

I have been searching for a copycat recipe for the sweet rice that Bajio's makes. They actually use fruit juice-probably pineapple, but I can't find their recipe anywhere. This is a close second. I served this tonight on tortillas with bean, lettuce, tomatoes, cheese, and a yummy new spicy cilantro-lime dressing (recipe below).

Sweet Rice
1 T. oil
1/2 white onion, chopped
1/2 bunch fresh cilantro
1 1/3 cup white rice
3 cups chicken broth
1/3 cup sugar (you can add more or less depending on how sweet you like it)

Put a little oil in bottom of pan and saute chopped onion until translucent. Add the cilantro and saute for a minute more. Add the rice and cook until light brown-be careful not to burn. Combine the chicken broth and sugar so that the sugar dissolves (I actually put these two ingredients together in a Pyrex bowl and microwaved for a minute to make sure the sugar dissolved). Then stir the chicken broth mixture into rice. Bring to a boil and then cover the pan. Turn the heat down to low and let cook for 25-30 minutes, or until done. Fluff with a fork and serve.

Spicy Cilantro Dressing
tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1/2 cup coarsely chopped fresh cilantro
2 whole green onions, coarsely chopped
2 fresh jalapeno peppers, seeded and chopped
1 cup sour cream
1 cup mayonnaise
salt and pepper to taste

Place lime juice, vinegar, Worcestershire sauce, cilantro, green onions, and jalapeno peppers together in a blender or food processor. Process until well blended and smooth. Add sour cream and mayonnaise. Process again until smooth and creamy, scraping down the sides of the container as necessary. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Sweet Salsa Chicken

I actually got this recipe of one of the food blogs that I read so I can't take credit, but it is good and pretty easy so I thought I would post it.

Sweet Salsa Chicken:

1 package Taco Seasoning

4 chicken breasts

2 Tbsp. oil1 cup salsa

1/4 cup apricot jam

1/4 cup water

1 Tbsp. cilantro, chopped

1 Tbsp. lime juice

1 (15 oz.) can Black beans, drained and rinsed

Cut chicken breasts into bite size pieces. In large skillet, heat oil; add chicken and taco seasoning. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 20 minutes. Serve over rice.

Sour Cream Salsa:

I didn't actually make this because I forgot the sour cream at the store, but I am sure it would be worth it when I make it again.

1 cup sour cream

2 tsp lime zest

2 Tbsp. lime juice

1/3 cup Cilantro, chopped

4 plum tomatoes, seeded and chopped

1/2 tsp salt

Mix all ingredients together and serve over chicken and rice.

Lime Cilantro Rice:

2-4 Tbsp butter

2 green onions peeled and minced

2 cups jasmine rice or long grain rice

grated zest of 2 limes

2 Tbsp fresh cilantro washed

4 cups hot chicken stock/broth

kosher salt and pepper to taste

Saute green onion in butter then add to all other ingredients in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft. But, I was lazy and just put all the ingredients in the rice cooker. It turned out fine!~