Kung Pao Chicken

I have a long list of guilty pleasures....

• Trashy reality shows, like The Bachelor and The Million Dollar Matchmaker.  
• Heavily caffeinated anything (Monster Kaos, anyone??)
• Impractical shoes
• Ben and Jerry's Phish Food
• Rihanna.  And Demi Lovato.  Their songs rank amongst the top 25 most played on my iTunes.  I sing along.  Don't judge.
• Takeout Chinese food

Unfortunately, eliminating the guilt in garbage TV, ice cream, and Rihanna is out of the picture, but I can eliminate the guilt in Chinese food.  Everything delicious in kung pao chicken is encompassed in this tasty recipe, without the guilt of deep fat frying usually involved with takeout. (+ without the mess.  score.)  

Vegetable Fried Rice

• 3 cups already cooked rice
• 1/2 Tbs vegetable oil
• 2 Tbs Soy sauce
• 1 tsp sesame oil
• 1 tsp roasted red chili paste
• 1 clove garlic
• 2 Eggs
• 1 1/2 cups diced veggies (I like carrots, bell peppers, green peas, and water chestnuts)

1. Heat 1 tsp vegetable oil in a large saute pan over medium heat.  Scramble egg, add to pan, and cook until no longer wet.  Set aside in a bowl.
2. Heat vegetable oil in the same pan over medium-high heat.
3. Add your choice of vegetables (minus frozen peas if you're using them) and saute until 3-4 minutes, until cooked but still crisp.
4. Add garlic, 1 Tbs soy sauce, and chili paste.  Stir until chili paste is incorporated
   
5. Add rice and additional soy sauce. Stir fry until rice become a shade of brown.
6. Add the cooked egg and green peas.

Notes:

• Meat or tofu can be added. I recommend using already cooked beef, shrimp, or chicken, or browning the tofu separate. Add the meat with the egg and peas.
• The amount of soy sauce is completely up to you. My soy sauce is aged to salty ridiculousness so I usually use less than 2 Tbs.  If you like it strong, use more than 2 Tbs.

Asian Chicken & Rice

 One of my least favorite things in the world is doing dishes.  If there were such thing as disposable pots and pans, I would be all over them.  Seriously, after spending a bunch of time preparing dinner, the last thing I want to do is turn around and clean up after it.  When I'm feeling particularly lazy, I opt for a recipe like this, it utilizes one cutting board, one pan, and only a bowl and spoon/fork to chow down.  Perfect for those lazy days, and quite tasty.  I've never thought to cook rice in soy sauce before, it's awesome.  The small amount goes a long way to add flavor and salty goodness.  It's also a super versatile recipe.  You can sub beef or tofu for the chicken, or toss in some steamed broccoli to amp up the veggie-meter.  

Carrot Lemon Soup with Ginger

This morning I had a strange craving for avgolemono soup, but I was out of eggs.  Further my poor little food processor hadn't seen much love lately. 

So I devised this quick, refreshing soup recipe.

Only the greatest addition to my kitchen, ever.

• 1 Tbs olive oil
• 3 large carrots, shredded (~2 cups)
• 1/4 medium onion, chopped
• 1 large clove garlic, minced
• 1 tsp fresh grated ginger
• Zest of ~1/2 lemon
• 1/3 cup rice
• 3 cups vegetable stock
• 2 Tbs fresh lemon juice
• Salt
• lemon wedges

1. In a large pot, over medium heat soften the onion in olive oil for about 5 minutes.  Add the garlic, and cook another 2 minutes.  Add ginger, carrots, rice, lemon zest, and vegetable stock.
2. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until rice is fully cooked.
3. Transfer contents to a blender (or use an immersion blender) and carefully pulse 3-5 times.  
4. Return to pot, stir in lemon juice, salt according to taste, and serve with lemon wedges.

Notes:

• Fresh ginger makes a big difference- what isn't used can be tossed in the freezer in a zip lock bag and used later.

Yields 4 servings

Turkish Red Lentil Soup with Mint

This may sound like a strange combination, but it is DIVINE.  Ever since first going to a Anatolia, a Turkish restaurant, nearly two years ago I have been hunting for an accurate-seeming recipe, and I finally encountered one!  So, after many failed attempts to duplicate Anatolia's Red Lentil Soup this recipe finally succeeded!

Turkish Rice Pilaf

• 3/4 cup long-grain rice
• 1 cup hot water or chicken stock
• 2 tbsp butter
• 1 tsp salt
• Pinch pepper

1. Rinse the rice until water runs clear then drain. Then cover the rice with hot water and leave for about 15 minutes, then drain again. 
2. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Add chicken stock, salt, and pepper. Turn the heat to low and cook until the rice absorbs all the water.
3. Take the pot off the heat. Open the lid, place a clean kitchen towel across the top of the pot on put the lid back on. Allow the Pilaf to stand for about 5 minutes.  Fluff with a fork, then serve.

Notes:

• Don't stir the pilaf while it's cooking

Yields 3 servings

Coconut Chicken Curry

This has been a staple in my group cooking repertoire for quite some time so I don't know why I am just now posting it... That being said, it is tried and true delicious and pleases a crowd well!

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 head cauliflower (chopped)
• 1 bell pepper (chopped)
• 1 cup snow peas

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for around two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, and tomato sauce into the pan, and stir to combine.  Add cauliflower. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.  With about 10-15 minutes remaining add snow peas and bell pepper.
4. Serve over steamed white rice.

Notes:

• This recipe is also good with tofu, or no meat at all and lotsa veggies
• If you don't have curry on hand, it is simply a blend of spices, so you can make your own (courtesy of Alton Brown) and I personally like to add a dash of cinnamon in there as well: 

Ingredients

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Directions

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Yields 6-8 servings

 
 

Avgolemono Soup

• 8 cups chicken stock
• 1 cup long grain rice, or orzo pasta
• 4 eggs, seperated
• Juice of 3 lemons
• Black pepper, to taste

1. In a large pot bring stock to a boil, and add rice. Simmer about 20 minutes, or until tender. For orzo the cooking time will be shorter, refer to package directions for exact time.
2. When the rice is near tender, in a medium-large bowl whisk the egg whites until medium peaks form. Add the egg yolks and lemon juice, continuing to whisk.
3. When the rice is tender, slowly add 2 cups of the hot stock to the lemon-egg mixture, continuing to whisk.
   
4. Once the stock is incorporated, begin to slowly add the lemon-egg mixture to the pot of stock and rice, stirring constantly, so scrambled eggs don't form.
5. Stir in the black pepper, and serve.

Notes:

• If you find the eggs scrambling when you add the two cups of stock you can strain the mixture before transferring it to the soup pot.

Yields 8 servings.

Cilantro Lime Rice

• 2 cups water or chicken stock
  
• 1 tablespoon butter
• 1 cup long-grain white rice
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/3-1/2 cup chopped cilantro

1. In a saucepan heat the butter until melted over medium-high heat. Add rice, and cook for 2-3 minutes, stirring frequently.
   
2. Add the water or stock, and bring to a boil.
   
3. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
4. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Spanish Rice

• 2 cups rice
• 1 can Tomato sauce
• 1 can Chicken broth
• 1 Tbs Butter/grease
• 1 tsp Cumin
• 1/2 jalapeño pepper
• Salt
• Pepper
• Water
• 1 tsp Garlic powder, or a few cloves fresh garlic
• 1/2 medium Onion

1. In a large pan heat the butter or grease over medium heat (I like using bacon grease for additional flavor).
   
2. While that heats, chop the onion (I like to save a few large rings to garnish the top).
   
3. Add chopped onion, cumin, and garlic powder to the hot pan.
   
4. Once onion is tender, add rice, and cook for about two minutes, stirring regularly.
   
5. In a large measuring cup (at least 4 cups) add broth, tomato sauce, and enough water to have 4 cups of liquid. Add the four cups liquid to rice.
6. Cut slits in the jalepeño.
7. Add the jalepeño and onion rings, and reduce heat to a simmer.
   
8. Cover, and cook for twenty minutes, or until rice is tender and most of the liquid is gone.

Notes:

• I am a fan of more heat and often toss in a serrano as well, or some finely chopped jalepeño the last few minutes.
• Using completely chicken stock and tomato sauce is even tastier, but I personally just have cans on hand usually.
• The recipe can be easily halved, I still use a whole can of tomato sauce and simply reduce the amount of liquid to 2 cups instead. HOWEVER, I have found that anything greater than doubling this recipe does not seem to work out, the bottom burns.

Yields ~8 servings