Broccoli Rice

Broccoli Rice (9) WM

During the World Cup hosted in Brazil, I decided to make a Brazilian dish.  I made Cachaca marinaded chicken and broccoli rice (arroz de brcolis).  From what I read, Brazilians eat rice every day.  I love broccoli and it was a really neat combination to plain ‘ol rice – I would have never thought to combine the two!  This meal (and the World Cup) made me miss Oasis Brazilian Steak House in Medford, MA – it was about two blocks from us and we would go there regularly for their pay-by-the-pound BBQ.  It was out of this world! Especially the fried plantains.  Another favorite was Muqueca in Cambridge, MA.  Muqueca is a Brazilian styled seafood stew that is so, so, so tasty!!!  We went there when it was super freezing / beginning of a snow storm…ah, the memories!

Onto the broccoli rice!

Serves 4

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 medium bunch broccoli, crown only, chopped finely
salt to taste
3 cups cooked white long-grain rice, hot

Broccoli Rice (28) WM Broccoli Rice (26) WM

Directions:

1. Cook the rice according to the package directions (about 1.5 cup dry rice).

2. Heat the olive oil in a skillet, then add the chopped onion and minced garlic. Saute until they are soft but not browned.

2. Add the chopped broccoli;  cover the pan and let the vegetables “steam” for about 3 minutes.

3. Add the rice and salt, stir to combine the garlic & onion and heat the rice if it has cooled at all.  Serve immediately.

Broccoli Rice (2) WM

Yellowfin Tuna Salad

yellowfin tuna salad (43) WM

I only make fish on a Friday or Saturday night.  It’s been my “rule” since I started working in offices. The smell of re-heated fish in the microwave is not pleasant.  This is a recipe that you can make any night of the week because you don’t really have to re-head the tuna and if you do it’s not really a “fishy” fish.

When you cook the fish you want to make sure that you don’t over do it, tuna is meant to just be seared on the outside.

I love this recipe because it is so fresh tasting, and uses Asian ingredients (one of my favorite types of foods to make as I’m sure you’ve noticed!).

 

serves 2

Tuna

 

1 Yellowfin Tuna (you can also use Ahi)
1/4 cup soy sauce

1 teaspoon corn starch

1/4 cup pineapple juice
1/4 cup honey

1 teaspoon chile garlic sauce or Sriracha

2 tablespoons black and white sesame seeds, toasted

drizzle of sesame oil

 

Salad

 

square wonton wrappers, cut into strips (if you want this to be gluten free use corn tortillas)
handful of mixed lettuce
1 can pineapple, diced

1/2 cup toasted sesame oil

1/4 cup soy sauce

2 tablespoons pineapple juice

2 tablespoon rice vinegar

2 teaspoon chile garlic sauce or sriracha

1 tablespoon tahini

1 lime, juiced

2 teaspoon fresh ginger, minced

1 clove garlic, minced

back and white sesame seeds

yellowfin tuna salad (14) WM
Directions:
  1. Preheat the oven to 400 degrees.
  2. Place the wonton strips in a single layer on a greased baking sheet.  Spray the wontons with olive oil. Bake in the preheated oven for about 5-7 minutes – you don’t want them to burn (like I did!) so keep a close eye on them.   You only want them to be a light golden brown color / just crispy.  Once they are browned remove the tray from the oven and set aside.
  3. Mix together the soy sauce and cornstarch in a small pot over medium-high until well mixed.  Then add the pineapple juice, the honey and  chile garlic sauce/Sriracha.  Bring this mixture to a boil; reduce the heat to low and let simmer for about 5 minutes until the sauce has begun to thicken.  Remove the pan from the heat.
  4. Heat a large cast iron pan on high and add a drizzle of sesame oil.  Pour in the sauce mixture until bubbling.  Place the tuna steak in the pan and sear the first side of the tuna steak, flip the tuna over and sear that side.  Remove the steak from the pan and slice into strips (or bite sized pieces).
  5. In a small bowl combine the hot toasted sesame oil, soy sauce, pineapple juice, rice vinegar, chile garlic sauce, tahini,  the juice of 1 lime, the fresh ginger and garlic.
  6. Place a handful of lettuce on each plate and sprinkle a few of the pineapple chunks on top of the lettuce.
  7.  Place the tuna steak strips on top of each lettuce/pineapple on the plates, sprinkle with the black and white sesame seeds, and drizzle with the vinaigrette.  You could also serve with sliced avocado, none of mine were ripe :(

yellowfin tuna salad (40) WM

 

Spiced Shrimp with Lime Cilantro Rice & Strawberry Mango Salsa Tortilla Bowls

Spiced Shrimp Strawberry bowls (5) WM

It is summer!  That means we have fresh fruits and veggies like avocados, strawberries and mangoes!  I absolutely love it!  This is the first time that I have made tortilla bowls, and they are pretty cool (not to mention super easy!).

 

Serves 4

Spiced Shrimp:

1 pound uncooked shrimp, peeled

4 tablespoons olive oil

5 garlic cloves, minced

1/2 teaspoon kosher salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1 tablespoon smoked paprika
Lime Cilantro Rice:
1 cup uncooked basmati rice
2 cups coconut water
1/2 bunch cilantro, finely chopped
1 lime, squeezed
pinch of salt
Spicy Strawberry & Mango Salsa:
3/4 container fresh strawberries, chopped into pinky nail pieces
1 mango, peeled and chopped into bite sized pieces
1/2 jalapeno (or more / less depending on your spice level), finely chopped
1/4 bunch cilantro, finely chopped
Spiced Shrimp Strawberry bowls (29) WM
Bowl toppings & Tortillas:
Flour tortillas, one per person
1/2 bag of frozen corn, thawed
olive oil
1 can black beans
1 avocado
Mexican crema
Spiced Shrimp Strawberry bowls (16) WM
Directions:
1) Peel the shrimp. Combine the ingredients for the shrimp.  Stir the shrimp to coat.  Let sit until all other items for the bowl are ready to go.
2) Cook the rice with the coconut water and salt.  Chop the cilantro, set aside.
3) Chop and stir all of the ingredients for the spicy strawberry & mango salsa together in a bowl and set aside.
4) Heat your over to 400 degrees.  Get 4 oven safe bowls, turn upside down on a cookie sheet.  Heat the flour tortillas in the microwave for 30 – 60 seconds until soft, then drape over the oven safe bowls and press against the bowls.  Bake for roughly 10 minutes until they are hard and lightly brown.  Remove from the oven and set aside.
5) Heat a skillet to medium-high, place the corn in the skilled with a bit of olive oil and brown.  Set aside.
6) Heat the black bean until they are warm, once warm keep on low until ready to serve.
7) Once the rice has finished cooking, stir in the chopped cilantro and squeeze in the lime.
8) Slice the avacado.
9) When all of the items for the tortilla bowls are ready, cook the shrimp and sauce on medium-high heat until cooked.  Layer all of the ingredients into the tortilla bowls and drizzle with the Mexican crema – enjoy!  I know you will because they are supper tasty and refreshing!

Spiced Shrimp Strawberry bowls (42) WM

Rice Noodles with Shrimp & Cashews

Chilli Cashew Shrimp Noodles (52) WM

Serves: 4

Time: 25 minutes

Ingredients:

one package uncooked rice noodles
2 tablespoons honey
2 tablespoons fish sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
1 lime, juiced
2 tablespoons peanut oil
1 pound raw shrimp, peeled and deveined
1 clove garlic, minced
4 red chillies, chopped
1 red bell pepper, sliced
1 cup whole roasted cashews
3 green onions, chopped
1/4 cup fresh cilantro, chopped

 

 

Chilli Cashew Shrimp Noodles (36) WMDirections:

  1. Boil a pot of salted water, and cook the rice noodles according to package directions (don’t overcook as they will continue to cook in the sauce).  Drain and rinse the noodles in cold water.
  2. Combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice.
  3. Heat a large skillet over medium-high heat.  Once the pan is hot spoon in half of the peanut oil, dump in the shrimp after the oil has gotten a tad bit warm.  Cook the shrimp until they are cooked through, then remove them from the pan.
  4. Add the other tablespoon of oil, the garlic, red chillies and red bell peppers; saute for about 3 minutes (you want the red bell peppers to still be crunchy).
  5. Add the cashews and stir fry for about a minute.
  6. Add the sauce and the shrimp to the vegetables then cook for another minute.
  7. Add the noodles and cook for about 3 minutes – stir until all of the ingredients are well combined.
  8. Scoop out the noodle mixture and place on individual plates, then top with the chopped green onions and cilantro.

 

Chilli Cashew Shrimp Noodles (70) WM

Taiwanese Pork & Homemade Noodles

udon noodles (77) WM

This was my attempt at making udon noodles.  done and done.  The noodles were tasty, but I need to work on getting them all a consistent size and smaller. The dough is a simple recipe that tastes pretty good.  I absolutely love the pork sauce, the Chinese Five Spice absolutely makes this dish!  If you have never had Chinese Five Spice you are missing it, it’s an amazing little jar of spice!

udon noodles (15) WM

Noodles

3 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup plus 2 tablespoon water

1. Stir together the flour, salt and baking soda in a bowl.  Make a well, add the water in the center and slowly mix in the flour.  Knead the dough for about 5 minutes (until smooth).  Cover the dough with plastic wrap and let it sit for an hour.

2. Knead the dough for 5 minutes, cover in plastic wrap and let it sit again for 15 minutes.

3. Roll the dough 1/5 inch thick.  Make 3 folds and sprinkle flour on each fold to the layers don’t stick.

4. Slice the dough into small strips, then lay on a plate.

5. Boil a pot of water and let the noodles cook until cook through (they should be a tad chewy).

udon noodles (34) WM

udon noodles (92) WM

Taiwanese Pork

1 cup chicken broth
4 tablespoons dark soy sauce (or oyster sauce)
4 teaspoon light (regular) soy sauce
2 teaspoon balsamic vinegar (or Chinese black vinegar or young balsamic vinegar if you can find it)
1 teaspoon Chinese five-spice powder
2 tablespoon brown sugar
1/2 onion, chopped
1 pound ground pork
3 cloves garlic, finely minced
several large handfuls fresh shiitake mushrooms, diced
1 stalk green onion, chopped

1. Mix together the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar and set aside.

2. Heat a wok over medium-high heat. When it’s hot cook the ground pork until it’s mostly brown but still pink – drain and set aside.

3. Add in the onion to the hot wok and cook for 1 minute.  Push the onion to one side of the wok and fry the garlic for about 30 seconds.  Stir in the almost cooked ground pork and cook for 2 minutes. Stir in the mushrooms and mix everything together.

4. Pour in the broth/soy sauce mixture and bring to a simmer.  Cook for 2 minutes, then stir in the green onions.  Serve over your homemade noodles.

udon noodles (77) WM

udon noodles (70) WM

 

Pineapple Upside Down Cake

pineapple upside down cake (34) WM

 

There is something wonderful about pineapple and maraschino cherries combined together – and it’s even better when it’s in cake form!  The cake had the perfect amount of fluff and denseness; I might even use this recipe for other types of cakes (gotta get creative with summer fruit!).  I used canned pineapple, but you could also use a fresh pineapple (I’m just horrible at cutting them and knew that I wouldn’t get fantastically shaped rings).

Ingredients:

1 can sliced pineapples

3 tablespoons unsalted butter

¾ cup light brown sugar

1 jar maraschino cherries

2 large eggs

2 tablespoons buttermilk

1 teaspoon vanilla

1 cup all-purpose flour

¾ cup white sugar

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

6 tablespoons (¾ stick) unsalted butter, room temperature

6 tablespoons buttermilk

 

pineapple upside down cake (51) WM

 

Directions:

1) Preheat your oven to 350 degrees F.

2) Drain and place the pineapple slices on a paper towel in one layer to absorb the excess juice.

3) Place the 3 tablespoons unsalted butter in a round 9″x2″ cake pan and put into the pre-heated oven until the butter is melted (about 5 minutes).  After removing the pan from the oven, tilt the pan in all directions to coat all sides of the pan with butter.

4) Sprinkle the brown sugar evenly over the bottom of the pan.

5) Place one pineapple ring in the center of the pan and arrange six more around it, then put the maraschino cherries in the center of each ring and in the spaces between them.

6) In a small bowl whisk together the eggs, 2 tablespoons of buttermilk and vanilla with a fork.

7) In a mixer bowl stir together the flour, sugar, baking powder, baking soda and salt.  Add the 6 tablespoons of unsalted butter and 6 tablespoons of buttermilk.  Beat on low speed just until the flour is moistened, then increase the speed to medium, or high if using a handheld mixer, and beat for exactly 1½ minutes (I’m not sure why it has to be exactly this amount of time, just do it).  Add one-third of the egg mixture at a time, beating for exactly 20 seconds and scraping the bowl each time.

8) Pour the mixed batter over the fruit in the pan and spread evenly.

9) Bake until a toothpick inserted in the cake comes out clean, 35 to 40 minutes.  Remove the cake from the oven and let cool for 2 to 3 minutes before removing from the pan.

10) Use a knife to make sure the cake is not stuck to the sides of the pan, then place your serving platter on top of the pan.  Turn the cake onto the plate and remove the pan.  If any pineapple or cherry pieces are move simply push them back into place.  Serve warm or cool.

 

pineapple upside down cake (70) WM pineapple upside down cake (55) WM

Balsamic Vinegar & Honey Chicken Skewers

Balsamic and Honey Chicken Skewers (9) WM

My car needed new front brakes so I took it to the mechanic today, and brought my bike to ride the 6 miles home.  The guy at the front desk asked if I needed a ride, I said ‘no, I’m going to ride my bike’ – he replied with, ‘next time you can use one of ours!’.  How very cool (and very Boulder) that my mechanic has several bikes that their customers can use!!

Onto this recipe.  As I’ve been saying in post after post, it’s summer so I have been grilling & using summer fruits and veggies – this recipe is no exception.  The balsamic vinegar & honey added a nice light touch of flavor to the chicken, and the quinoa & strawberry, goat cheese and nut salad were both a perfect compliment.

Balsamic and Honey Chicken Skewers (4) WM

serves 4

time: about 1 hour (marinade the night before)

Chicken Marinade Ingredients:

2.5 good sized boneless & skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3 tablespoons honey
1 teaspoon fresh rosemary, minced, plus more for garnish
kosher salt and freshly ground black pepper
Salad Ingredients:
strawberries
spinach
goat cheese
mixed seasoned/sugared nuts
I also used a cup of dried quinoa, cook according to package directions.

Directions:

  1. The night before.  Cut off any extra fat from the chicken breasts and then cut into 1 inch chunks and place in a gallon ziplock bag.
  2. Mix all of the remaining ingredients together and pour into the gallon bag with the chicken.  Mush around and refrigerate overnight.
  3. The day of.  Soak 3-4 wooden skewers in a shallow dish filled with water while getting the grill, quinoa and salad ready.
  4. Right before the grill is ready, thread the chicken pieces onto the water-soaked wooden skewers.
  5. Place the chicken skewers on the grill and cook until no longer pink, turning over so all sides get charred.
  6. Wash and slice a good few handfuls of ripe strawberries, place on top of washed spinach.  Crumble goat cheese and throw a handful of mixed seasoned/sugared nuts on top
  7. Eat with your favorite beer, because it’ll make it that much better!

 

Balsamic and Honey Chicken Skewers (18) WM

Cilantro Ginger Chicken Thighs with Cauliflower “Rice”

Asian chicken thighs & cul (26) WM

Chicken can be boring, unless you get creative with the marinade, and this is one recipe that makes chicken pretty good!  As always it’s best to let the chicken sit in the marinade for a few hours and overnight if you can – that way the flavors of the marinade get soaked up.  My friend made me cauliflower “fried rice” at her house and I thought it would be good with this chicken and a side salad, it was!  If you are following the Paleo diet you can eat this “rice”.

Serves: 4

Chicken Marinade

  • chicken thighs, about 2 a piece
  • 1 bunch green onions, cut into thirds
  • 2 garlic cloves
  • 1″ piece of fresh ginger, cut into fourths
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper to taste

1) Mix all of the marinade ingredients together and place in a gallon ziplock bag with the chicken thighs.  Mush the marinade around the chicken so that it is coated well.  Refrigerate for at least a few hours, and overnight if you can.

2. Heat up your BBQ coals, once they are ready pull out the chicken from the marinade and place on the grill.  Cook the chicken until it is no longer pink inside.  While the chicken is cooking make the cauliflower “fried rice” (recipe below) and a salad.

 

Asian chicken thighs & cul (5) WM

Cauliflower “Fried Rice”

  • 1 large head cauliflower
  • 3-4 cloves garlic, crushed
  • salt & pepper
  • coconut oil

1) Cut up the cauliflower into bite sized pieces, place in a microwave safe dish, add a tad bit of water and cover.  Microwave until the cauliflower is tender, about 20 minutes.

2) Once the cauliflower is tender mash with a potato masher (you want the pieces to resemble rice, so don’t go overboard with mashing), then place in a colander to drain excess water.

3) Heat up your skillet and add a scoop of coconut oil, add the cauliflower “rice”, crushed garlic, and season with salt and pepper.  Cook until the cauliflower has browned all over.

 

Asian chicken thighs & cul 15 WM Asian chicken thighs & cul (2) WM

Asian Fusion Tacos with Spicy Slaw & Queso Fresco

Asian Fusion Tacos (37) WM

 

Serves 4

Time: Forever, seriously.  About 1.5 hours. Why it took so long I have no idea.

 

These tacos were pure yumsy.  Though they took forever.  I thought this would be a quick meal, so the next time around I’ll be modifying a few things to make it a quicker dinner and a healthier dinner.  Believe me, there will be a next time.

Asian Fusion Tacos (34) WM

Ingredients:

Chicken Marinade
3 cloves garlic, finely minced
1 1/2″ piece ginger, finely minced
6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoon sesame oil
2 tablespoon honey
1 pound chicken thighs, cut into bite size pieces
2/3 cup flour
2/3 cup water
1 tablespoon cornstarch
coconut oil
Asian Fusion Tacos (31) WM
Sweet & Spicy Slaw
1 bag cabbage & kale slaw mix
1/8 bag shredded carrots
2 red chiles, seeded and  sliced
1 clove garlic, minced
1/4 ” piece fresh ginger, minced
1 tablespoon soy sauce
1-2 tablespoons honey
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 lime, juiced
2 teaspoons sesame seeds
black pepper, to taste
Toppings
warmed corn or flour tortillas or hard shell tacos
queso fresco cheese, crumbled

handful of chow mein noodles (or the entire container or 4 if you love them as much as I do!)

 

Directions:

Chicken.

1) Stir the marinade ingredients together in a large bowl with the chicken, then set aside while you make the sweet & spicy slaw (below).

2) Whisk the flour, water & cornstarch together until there are no lumps.

3) Heat a few inches of coconut oil in a cast iron skillet until it’s sizzling hot.

4) Add chicken chunks to the flour/cornstarch/water mixture and coat well.  Cook the chicken until golden and cooked through and then place on paper towels to remove excess oil.  Add the chicken to the bowl with the sauce and toss well.

Slaw.

1) Cut and stir all of the ingredients for the slaw together in a bowl, keep refrigerated until read to serve.

Put it together.

1) Heat the tortillas up until warm.

2) Place the chicken on each tortilla, top with some of the slaw, queso fresco, and chow mein noodles.  Drizzle with the extra marinade.

Asian Fusion Tacos (24) WM

Beer Glazed Citrus Chicken

Beer Glazed Citrus Chicken (29) WM

This dish had the perfect amount of citrus – it made me wonder why I never make dishes with orange in them.  I don’t like orange marmalade on it’s own, like in a sandwich, but man oh man is it good in this dish!  And, if you add arugula, tangerines and pine nuts to any dish you have a winner!  In the summer I also aim to have “summer” dinners and this one sure hit the mark!  It was light, fresh, super tasty and refreshing!

Serves 4

Beer Glazed Citrus Chicken

1/2 cup wheat beer
1/4 cup orange juice
3 tablespoons orange marmalade
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 – 2  pounds mix of boneless chicken thighs and drumsticks
1 teaspoon salt
1 teaspoon pepper

Orange Arugula Salad

handful of baby arugula
1/2 red onion, thinly sliced
canned tangerines
3 tablespoons olive oil
1 tablespoon freshly squeeze orange juice
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pine nuts, toasted

Beer Glazed Citrus Chicken (16) WM

Directions:

1) Preheat oven to 375 degrees F.

2) Combine the first 1/4 cup beer plus the orange juice, orange marmalade, and garlic in a small saucepan over medium heat; whisk until the mixture comes to a boil then reduce the heat to medium-low and simmer for about 10 minutes.

3) Heat a cast iron skillet over medium-high heat and add the olive oil.  Add the salt & pepper seasoned chicken to the hot skillet, browning on both sides (about 5 minutes per side).  After both sides are brown add the beer mixture to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the remaining 1/4 cup of beer scraping off any stuck bits off the pan; stir in the beer & orange marmalade mixture and turn off the heat.

4) Place the chicken in the oven uncovered basting the chicken with the glaze in the bottom of the pan every 5 minutes and bake for about 20 minutes / until the chicken is cooked through.

5) Whisk together the olive oil, orange juice, balsamic vinegar, salt and pepper until combined.  Toast the pine nuts.

6) Place a handful of arugula, tangerines, red onion and one chicken breast on each plate.   Drizzle with the dressing and sprinkle a few toasted pine nuts on top.

Beer Glazed Citrus Chicken (26) WM

Beer Glazed Citrus Chicken (6) WM

 

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