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Posts Tagged ‘rice’

chicken paprikash

In culinary experiments, dinner, easy weeknight meals, ethnic food on 11.01.11 at 8:39 pm

too much pepper on my paprikash? just like songs often remind us of moments in life, movies often inspire foodie moments for me. i guess you could say this was my ‘when-harry-met-sally’ foodie moment… perhaps after you read this recipe for chicken paprikash, you’ll have what i’m having. ;)


i was on a chicken paprikash mission that weekend and trekked over to the cookbook company for some culinary inspiration and that smoked paprika that i’d heard about from a friend. (thanks, jenn!)

the chicken:
– heat up 1.5 tbsp extra-virgin olive oil in a large saucepan
– add 1/2 white onion (diced) and sauté til browned
– add 6-8 chicken thighs (boneless, skinless) to onions in pan
– season chicken w/ 1 tsp smoked paprika
– lightly brown chicken on both sides, then reduce heat to medium

the paprikash:
– drizzle 1/2 cup beer over chicken (optional)  i added some pilsner to this recipe.
– stir in 1 cup plain greek yogurt w/ chicken until combined
– season w/ ground black peppercorns
– season w/ 1 tsp smoked paprika
– add 1 large can diced tomatoes
– add 1 orange bell pepper (pitted, thinly sliced)
– braise chicken on medium heat for approx 25-30min (stir occasionally, cover w/ lid), or until chicken is cooked and no longer pink inside

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summer squash & sausage fried rice

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, lunch, side dishes on 10.29.11 at 5:01 pm

summer in autumn. kinda, sorta.

just because the leaves have already changed colours this autumn, doesn’t mean that the vibrant colours of summer can’t find their way back into your cooking! i found a fantastic batch of green and yellow summer squash in the produce aisle and just knew they would be perfect for my next culinary experiment. the leftover jasmine rice from the night before meant one thing… fried rice!


the summer squash:
– heat up 1.5 cups water in a large wok on high heat
– add 3 cups summer squash to wok and blanch squash for 1-2 min
– remove squash from wok and place squash in large bowl of ice-cold water (ice bath to stop the cooking process)
– brown 1/4 white onion (thinly sliced) in wok w/ 2 tsp extra-virgin olive oil
– add the blanched squash to wok
– add a dash of sea salt
– season w/ ground black peppercorns
– sauté summer squash w/ onions in wok for 4-5min until squash semi-firm

the sausage:
– add 1.5 cups white wine salami sausage (sliced in half-moons) to squash & onions in wok
– season w/ ground black peppercorns
– stir-fry sausage w/ squash & onions for a few min
– add 1-1.5 cups leftover steamed jasmine rice to other ingredients in wok
– stir-fry & fold ingredients together until well combined and rice is lightly toasted

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southwest beef jambalaya

In culinary experiments, dinner, easy weeknight meals on 10.25.11 at 10:16 pm

not your typical jambalaya. i guess you could call it a pantry-inspired jambalaya. read: i didn’t have time to do my grocery run that week, so i had to get creative with whatever i could find in my freezer and pantry that evening. sound familiar? :)

typically when cooking a jambalaya, i like to include a combo of spicy sausage and seafood of some sort (usually prawns). as you may have guessed, i didn’t have either ingredient on-hand that day, so i had to find an alternate protein to beef-up my dish! no pun intended… ok, maybe so. ;)

and yes, the butternut squash was another random ingredient that made its way from my freezer into this culinary experiment! i thought the chunky cubes of squash would add some great texture and a splash of colour to the dish.

the beef:
– heat up 1.5 tbsp extra-virgin olive oil (evo0) in large saucepan on high heat
– sauté 1 clove garlic (peeled, rough chop) until slightly browned
– add 500g free-range, extra-lean ground beef to pan, drizzling 1/4 cup water w/ the beef
– add a dash of sea salt
– sprinkle 1.5 tsp southwest spice blend evenly over beef (combo of spices incl salt, ground cumin, ground mexican oregano, ground coriander, ancho chile pepper, black pepper, garlic)
– season w/ ground black peppercorns
– divide & fold the beef into pieces as it cooks for approx 4-5min until no longer pink

the rice:
– steam 2 cups jasmine rice (i use a rice cooker to keep it simple.)

(tip: to save time, you may want to start cooking the jasmine rice at the same time as the other ingredients. or, you can also cook the rice the night before; just make sure you give it a bit of time to get to room temperature after removing from the refrigerator. you can also substitute with brown rice instead, if you’re looking for a whole-grain option and a better source of fibre.)

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