Category: Rice

Meal Categories

Coconut Curry Noodles

You will want to lick your bowl clean after this meal.  The sauce is devine and as a result you can add almost any set of vegetables you like to this dish.  The recipe of Coconut Curry Noodles has been adapted from a Pinch of Yum.

 

Coconut Curry Noodles
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You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Coconut Curry Noodles
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You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Ingredients
Coconut Curry Sauce
Noodle Bowls
Instructions
  1. Prepare noodles as per instructions on the package. Soak noodles in boiling water in a large bowl until they are al dente. Drain and rinse with cold water.
  2. Chop shallots very small, peel and grate the ginger. Chop the white parts of the green onions and set aside the green parts for a garnish.
  3. Heat a large saucepan over medium, add oil and then shallots and white parts of green onions. Stir fry for 3 minutes then add the ginger, curry paste and stir for 1 minute. Add the coconut milk, broth, sugar, chili sauce, fish sauce and soy sauce. Turn to low and simmer for 15 minutes while you prepare other ingredients.
  4. Thinly slice chicken and chop into small pieces. Chop the broccoli and asparagus into small pieces and steam for 4 minutes until they are bright green.
  5. Slice green part of the green onions. Thinly slice or tear basil up and set aside as a garnish.
  6. Just before dinner add noodles, chicken, steamed vegetables, shredded mix, and lime juice to the sauce, heat and simmer for 5 minutes. Add additional broth if needed. Sprinkle or stir in green onions and basil. Add a wedge of lime to the side of each dish if desired. Enjoy!
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Lemon Chicken with Fried Rice

If you are craving a little Chinese I suggest you give this Lemon Chicken with Fried Rice at try. Much healthier than take out. A day ahead of time cook the 3 cups of rice required so it can be cold before you begin the stir fry.

Lemon Chicken
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Chicken can be prepared ahead of time and reheated in the oven. Set the ingredients of the lemon sauce in a pot and cook just before dinner.  
Lemon Chicken
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Chicken can be prepared ahead of time and reheated in the oven. Set the ingredients of the lemon sauce in a pot and cook just before dinner.  
Ingredients
Lemon Sauce:
Egg White Mixture:
Instructions
  1. Cut chicken into strips and reserve.
  2. In a measuring cup whisk egg whites with a fork.
  3. In a medium sized shallow dish measure 6 tablespoons corn starch and 1/4 teaspoon salt, slowly add egg whites whisking until combined.
  4. Heat 2 tablespoons of oil in a large non-stick frying pan.
  5. Add chicken to the batter and stir. In 2 or 3 batches fry the chicken in your pan until golden brown and cooked through. Add an additional 2 tablespoons of oil for each batch.
  6. Place cooked chicken on a baking sheet and repeat frying with remaining oil and chicken.
  7. If serving right away then prepare sauce (#8 and 9) while frying the chicken and you can keep chicken warm in the oven until serving. If making ahead of time store chicken in the fridge and reheat in the oven at 375 for approximately 10-15 minutes.
  8. For the sauce, combine the chicken broth, lemon juice, honey, cornstarch and lemon zest together in a small saucepan.
  9. Set heat to medium and stir until sauce combines and begins to thicken. Set aside for serving.
  10. Arrange chicken on a platter and pour warm sauce over just before serving or put sauce in a serving bowl for your family.
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Vegetable Fried Rice
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Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Vegetable Fried Rice
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Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Ingredients
Instructions
  1. Finely dice broccoli, carrot and pepper and put into a small bowl along with the white parts of the green onion. In a tiny bowl set aside green parts of the green onion to be used on top of the fried rice and chicken if desired.
  2. In the same frying pan that you cooked the lemon chicken you can reheat with 2 teaspoons of oil. Stir fry the broccoli, carrots, pepper and white parts of the green onions for 5 minutes.
  3. To the pan add edamame, corn, ginger, garlic and continue to cook stirring constantly for 1 minute.
  4. Add another 2 teaspoons of oil along with rice. Heat through and then add soy sauce and sprinkle with green onions.
  5. If making ahead of time take off the heat after adding the oil and rice. Reheat before dinner and add soy sauce and green onions just before serving.
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Chicken Chimichangas

I want to make this Mexican dish for dinner so I can say “Chimichangas” as many times as possible. This is a great recipe to make with a friend since you can use the same oil to fry up the tortilla packages. When it was all said and done each package soaked up about 1 tablespoon of canola oil so not all that bad I would say. The Chicken Chimichangas recipe has been adapted from one I found at Cooks Illustrated.

Chicken Chimichangas
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You can fill these as much or as little as you like depending on your family. I find 6 works well for one recipe but small kids might only eat half of one. For a dairy free version use special cheese or dice up an avocado in place of the grated cheese.
Chicken Chimichangas
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You can fill these as much or as little as you like depending on your family. I find 6 works well for one recipe but small kids might only eat half of one. For a dairy free version use special cheese or dice up an avocado in place of the grated cheese.
Ingredients
Instructions
  1. In a ceramic dish microwave rice, broth and salsa on high for 5 minutes and stir. Put in for an additional 2-4 minutes until most of the broth is absorbed.
  2. Pat chicken dry with paper towels, season with salt and pepper and set aside.
  3. In a large dutch oven heat oil over medium high heat. Add onion and cook until softened approximately 5 minutes. Stir in garlic, chili powder, cumin and sauté another minute stirring constantly. Add 1 1/4 cup broth, the rice mixture and beans and bring to a boil.
  4. Reduce heat to medium low and place seasoned chicken on top of the rice mixture. Cook with the lid on for 10 minutes then flip the chicken over and cook another 5-10 minutes until chicken registers 160 degrees.
  5. Set chicken aside on a cutting board to cool for a few minutes.
  6. In a large clean pot add approximately 3 cups canola oil and heat to 325-350 degrees.
  7. Cut chicken into small pieces (approximately 1 cm in size) and put back in your pot and mix together with rice, cheese and cilantro. Taste and add any additional salt or pepper needed.
  8. Stir together flour and water in a small bowl to make a paste. Place 1/4 or less of filling in the centre of the tortilla and brush one side with the flour and water paste. Roll one side of the tortilla tightly over the filling and then fold the side with the paste to create a roll. Next using paste on both ends fold in to seal.
  9. Working with 2 chimichangas at a time place them using tongs seam side down in the oil. Fry until chimichangas are a deep golden brown about 2 minutes per side. Pat with paper towel and set on a wire rack in a baking sheet to drain and cool. Repeat with remaining chimichangas ensuring oil stays at approximately 325 degrees.
  10. Slice in half and serve with guacamole and salsa.
Recipe Notes

Optional:  guacamole and/or salsa for serving

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Chicken Fried Rice

With a little planning ahead, at the end of the week you can enjoy this easy recipe for dinner. The key to good fried rice is to make the rice a day ahead of time so it is cooked and cold before frying.

 

Chicken Fried Rice
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This recipe is much healthier than a take-out option. Pack it with vegetables you happen to have in your fridge of freezer. Any protein will work – leftover chicken, pork, steak, shrimp or even tofu. Here I have suggested some ingredient options but this recipe is very flexible.  You can even stir fry leftover quinoa.
Chicken Fried Rice
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This recipe is much healthier than a take-out option. Pack it with vegetables you happen to have in your fridge of freezer. Any protein will work – leftover chicken, pork, steak, shrimp or even tofu. Here I have suggested some ingredient options but this recipe is very flexible.  You can even stir fry leftover quinoa.
Ingredients
Instructions
  1. Finely dice broccoli, carrots and peppers.
  2. Slice green onions and divide white and green parts.
  3. Heat a large frying pan, brasier or wok over medium high heat. Add 2 tsp of oil and fry up your eggs, stirring to scramble and break into small pieces. Remove from the pan and set aside.
  4. In the same pan add an additional 2 teaspoons of oil and stir fry the broccoli, carrots, peppers and white parts of the green onions for 5 minutes.
  5. To the pan add edamame, corn, ginger and garlic and stir fry stirring constantly for another minute.
  6. Add the final 2 teaspoons of oil along with the rice, meat, eggs and green onions. Heat though and then stir in your soy sauce and serve.
  7. If making ahead you can pour in the soy sauce and then reheat at home or add the soy sauce after reheating.
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Shrimp and Chorizo Sausage Paella

I first tried making a version of this meal at the Dish Cooking Studio thanks to Trish Magwood. This recipe has been adapted with kids in mind. I have one child who trades sausage for shrimp and two kids who prefer the sausage as long as it is not too spicy.

Shrimp and Chorizo Sausage Paella
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This meal is best made just before serving. If making gluten free just confirm there is no gluten in the sausage and chicken broth.
Shrimp and Chorizo Sausage Paella
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This meal is best made just before serving. If making gluten free just confirm there is no gluten in the sausage and chicken broth.
Ingredients
Instructions
  1. Heat oil in a large frying pan over medium heat. Add sausage and sauté until golden. It will seem like a lot of oil but it creates an almost cheese like taste when the paella is finished.
  2. Add garlic, rice, saffron, paprika and sauté 30 seconds - constantly stirring.
  3. Add 3 cups broth, diced tomatoes and a bay leaf - give it one stir and then let it boil and simmer for 10 minutes - no longer or your rice will be over done. Do not stir the rice just shake a little with the handle if you think it is sticking.
  4. Stir once and add shrimp, green beans and peppers to the top of paella and simmer another 7 minutes until liquid is evaporated. Cover if liquid evaporates too quickly or add reserved broth.
  5. Remove from heat and cover for 3 minutes. At this point you can transport your meal home. Shrimp should be fully pink before serving.
  6. Squeeze 1/2 lemon over paella, stir, remove bay leaf and taste. Add any seasoning if necessary - I usually add 1/2 teaspoon kosher salt.
  7. Serve immediately with a wedge of lemon on the side.
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