Stir-fry with any vegetables

A surprisingly delicious simple stir-fry with rice.

When you’re going out to an evening meeting and want to eat something when you come home, do what I did and eat contentedly.
Before leaving, put up some brown rice in the rice cooker. I like medium grain. 2/3 dry with 2-1/2 x water and some salt is a good amount for two servings.

Ingredients:
Red onion, large dice, 1/2
Brussels sprouts, cut in half, rinsed and sliced
mushrooms, 4, cut into large slices and cut in half
Leftover chicken

Directions:
Sauté onion for 5 minutes in olive oil. Add in Brussels sprouts, and turn and cook a minute or so. Add good splash of water, cover and cook for about 5 minutes. Uncover and let steam and water escape. Add mushrooms, cook a couple minutes, then add chicken in pieces to warm through.

Very delicious served with fresh rice. A dabble of olive oil on top is nice. Or nutritional yeast if it’s around.

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Coconut rice w/ marinated boneless chicken breasts

Craving something tangy and tantalizing, I started with putting up a pot of coconut rice in my rice cooker. Easy: 1 c brown jasmine rice, rinsed and salt added to pot. Pour 1 can of coconut milk into 2 c measuring cup, add water to bring to 2-1/4 c, and cook in the regular way.

I used the cream on top of the can, and next time I think it would be better to spoon that off and perhaps save for sautéing, rather than use for the rice.

Make a marinade for chicken breasts:

1 c coconut milk — heat to simmer in small pot. Add:

1 hot pepper, minced
2 garlic cloves, minced
Ginger, grated, ~ 1 T or less (Will need same amount later for cooking chicken)
2/3 T fish sauce
1 T soy sauce
Star anise or smallish piece of cinnamon stick
Brown sugar, 1 T
1 T chili garlic sauce

Stir together, transfer to flat bottom bowl, and then let sit together and then cool to room temp.
Cut chicken into strips, and then large bite-size pieces.
Add to marinade. Refrigerate if going to be more than one hour until cooked. Can sit marinade 2-4 hours.

Heat sauté pan over medium high heat and add 1 T canola or coconut oil. Scoop chicken out of marinade and add to pan. Sauté for about 4 mins, turning. Right before removing, add reserved minced garlic, toss a bit for one minute, and then remove onto plate or atop rice on plate.

Nice served with plain steamed fresh local broccoli.
Otherwise add peas to rice, perhaps.
Or roast a sweet potato, in wedges. Or carrots, roasted or boiled/stove-top braised.

Red curry cauliflower soup

Ingredients:

Cauliflower, 1/2 head, cut into large florets and rinsed
onion, 1 diced
Garlic, 2 cloves, minced
Lemongrass, chopped very fine (optional)
Red curry paste, scant 2 T
Ginger, minced or grated
potato, cut into large chunks
Vegetable stock

Directions:

Heat instant pot on sauté function. Add 2 T olive oil and cook cauliflower on high heat for 5 mins until charred, turning occasionally. Remove from heat.

Cool pot a bit, add more oil and sauté onion for 4 mins. Add in lemongrass, curry paste and ginger and cook for a couple minutes more. Add garlic and stir. Add in potato and cauliflower. Add vegetable stock and water to cover plus.
Cook at soup setting for 15 minutes.

Inspiration:

Red curry vegetable noodle soup, Melissa Clark, Dinner in an Instant, p 123, and
Food 52 Cauliflower soup

Bean soup with kale

When you have home-cooked beans in the refrigerator, this simple soup will be sure to please on a cold winter day.

Vegetable stock, made in the usual way

Leftover gigante beans
kale, blanched for 4+ minutes in boiling salted water, then drained

Carrots, diced
Onions, diced
garlic, minced

Sauté onion in olive oil in medium soup pot/pan. Add carrots and cook until softened.
Add in garlic and cook for less than one minute.
Add in stock and bring up to temp. Add S&P.
Add in beans and kale and warm through.

Serve with either grated parmesan or a drizzle of olive oil in each bowl.

Chickpeas Vinaigrette aka Garbanzos salad

When you have cooked up a luscious pot of garbanzo beans at home, you’re going to want to eat them pronto. Here’s one way:

Cooked chickpeas, 1/2 #
carrots, small dice
Roasted sweet peppers, large dice/pieces
garlic, minced

Olive oil
Lemon juice
Sweet onion, about 1/3, large dice
Apple cider vinegar
Cumin
Cayenne
S&P

Directions:
Put onion in cider vinegar to sit for 15 mins or earlier if need be.

Make vinaigrette:
Whisk together:
Garlic
Honey
Cayenne
Cumin
S&P
Lemon juice
Some apple cider vinegar
Olive oil

Mince:
Carrots & sweet peppers

Mix vinaigrette and carrots/peppers into warm beans (if possible)
Add in scallions

More on beans – Garbanzo in Instant Pot

Exploring the delicious world of home-cooked beans, I moved on to garbanzo, one of my faves, and one I had the most difficulty with cooking stovetop.

here’s my success story:

1# beans, picked over and rinsed

Water to 1/2 way mark on Instant Pot, to which you add 1 T salt and perhaps one garlic clove, peeled. (Why not?!)

Cook for 42 minutes under pressure. Let release naturally for 10-15 minutes (as with all beans, I just read), then release pressure. Test for doneness, and cook longer if needed. (I initially cooked for 35 minutes and then returned to pressure for 8 minutes.)

Curried coconut milk vegetables & tofu

For winter, when fresh green produce is not on the scene, but you’re craving some veggies.

Put up pot of brown basmati rice (22 mins timed in instant pot)

Ingredients:
onion, 1 large, diced
cauliflower, scant 1/2 head, separated into large florets, rinsed
potatoes, 2, cut into very small dice
Carrots, 4+, peeled and cut
Tofu, 1 block, pressed to drain, cut into cubes (add at end)
Garlic, 2 cloves, minced
Ginger, peeled and grated
Red curry paste, about 2/3 can
Coconut milk, 1 can
Vegetable stock, 1 pint, approx
Fish sauce
Salt

optional: scallions, cilantro, etc to top when served

Directions:
In large dutch oven, sauté onion in peanut/olive oil mixture for 5+ minutes until softened. Add ginger, then curry paste, stir and add garlic. Then add vegetables:
Cauliflower
Carrots
Potato

Stir and cover with coconut milk and vegetable stock. Cook 20-30 minutes until vegetables are softened. Add salt.
Five or more minutes before done, stir in tofu to heat up.