Well, we didn't make it to the Farmer's Market last night to get veggies to go with leftover London Broil tonight, so I decided we'd run by the grocery, and get some veggies to make stir-fry. I don't know what got into me in the produce department, but I ended up getting boc choy AND broccolini...two veggies I've never even cooked (and I've never eaten broccolini!). I also got mushrooms, a red bell pepper, and yellow squash. I have to say, I made some pretty awesome veggie stir-fry!! (And in just a bit I'll be making fried rice with the LB since I think Wes would cry if I tried to feed him only veggies for dinner! He went to play golf tonight, though, so Wesley and I just ate the veggies). I did get some tips for this from www.steamykitchen.com
1 bunch bok choy, chopped in 1/4 to 1/2 inch chunks
1 bunch broccolini, cut in 1-2 inch pieces
1 container baby portabella mushrooms, sliced
1 red bell pepper, sliced in thin strips
2 small or 1 large sqash, cut in long 1/4 inch thick matchsticks
3 cloves of garlic, grated or very finely chopped
~3T canola oil
~1/4 c. beef broth
~1/4 c. soy sauce, mixed with 1T cornstarch
Okay, have everything ready before you start...this goes fast! Put the oil in a large frying pan or wok, add the garlic (to the cold pan!), and turn to med-high (according to www.steamykitchen.com, this will infuse your oil with garlic without scorching it over high heat...great idea!!). Once the oil is hot and the garlic is golden, dump all the veggies in, and use tongs to toss very well...and quickly! Toss for about 30 seconds, until everything is good an coated in the garlic oil. Pour in the broth and cover, letting steam for about a minute. Uncover, toss in the soy sauce mixture, and cover for about another minute. Toss once again before serving! You can add toasted sessame seeds on top if you'd like, but we didn't becaue Wesley is allergic :(
Delish and quick! Woohoo!
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Wednesday, June 9, 2010
Tuesday, September 29, 2009
Easy Veggies and Rice
1 onion, diced
olive oil
¾ c. chicken broth
1 large can petit diced tomatoes, drained
1 can black beans, drained and rinsed (multiple times) well
frozen chopped spinach
wild rice, cooked according to package directions
salt
seasoned pepper
parmesan cheese
While cooking the wild rice, sauté the onion in olive oil over medium-high heat until translucent and soft. Add in the chicken broth, and simmer until reduced to less than half. Reduce heat to medium. Add tomatoes and black beans, season with salt and pepper. Simmer to reduce any remaining liquid. Stir in frozen spinach, cook for 5 or so minutes until spinach is cooked through. Serve veggie mix over rice, sprinkle with parmesan. Only takes about 15 minutes!
olive oil
¾ c. chicken broth
1 large can petit diced tomatoes, drained
1 can black beans, drained and rinsed (multiple times) well
frozen chopped spinach
wild rice, cooked according to package directions
salt
seasoned pepper
parmesan cheese
While cooking the wild rice, sauté the onion in olive oil over medium-high heat until translucent and soft. Add in the chicken broth, and simmer until reduced to less than half. Reduce heat to medium. Add tomatoes and black beans, season with salt and pepper. Simmer to reduce any remaining liquid. Stir in frozen spinach, cook for 5 or so minutes until spinach is cooked through. Serve veggie mix over rice, sprinkle with parmesan. Only takes about 15 minutes!
Red Rice
Red Rice
From Southern Living
10-12 servings
Prep: 10 min
Cook: 50 min
Tomato paste tends to scorch easily, so be sure to stir as directed.
1½ cups uncooked long-grain rice
8 bacon slices
1 large sweet onion, chopped
4 garlic cloves, pressed
2½ cups chicken broth
1½ (6 oz.) cans tomato paste
½ tsp. salt
¼ tsp. pepper
3 Tbsp. chopped fresh parsley
Garnish: chopped fresh parsley
1. Rinse rice with cold running water 3 minutes or until water is no longer cloudy. Drain and set aside.
2. Cook bacon in a 3 1/2-qt. saucepan over medium heat 10 minutes or until crisp. Drain and set bacon aside, reserving 2 Tbsp. bacon drippings in pan.
3. Sauté onion in hot drippings in saucepan over medium-high heat 8 minutes or until onion is tender; add garlic, and sauté 1 minute.
4. Stir in rinsed rice, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes, stirring mixture every 7 to 10 minutes.
5. Remove from heat; fluff with a fork. Stir in crumbled bacon and 3 Tbsp. parsley; garnish, if desired.
From Southern Living
10-12 servings
Prep: 10 min
Cook: 50 min
Tomato paste tends to scorch easily, so be sure to stir as directed.
1½ cups uncooked long-grain rice
8 bacon slices
1 large sweet onion, chopped
4 garlic cloves, pressed
2½ cups chicken broth
1½ (6 oz.) cans tomato paste
½ tsp. salt
¼ tsp. pepper
3 Tbsp. chopped fresh parsley
Garnish: chopped fresh parsley
1. Rinse rice with cold running water 3 minutes or until water is no longer cloudy. Drain and set aside.
2. Cook bacon in a 3 1/2-qt. saucepan over medium heat 10 minutes or until crisp. Drain and set bacon aside, reserving 2 Tbsp. bacon drippings in pan.
3. Sauté onion in hot drippings in saucepan over medium-high heat 8 minutes or until onion is tender; add garlic, and sauté 1 minute.
4. Stir in rinsed rice, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes, stirring mixture every 7 to 10 minutes.
5. Remove from heat; fluff with a fork. Stir in crumbled bacon and 3 Tbsp. parsley; garnish, if desired.
Tuesday, October 16, 2007
Yummy Chicken Recipe--from MC
We had this a couple of nights ago, and it was great! I stole it from MC, but she made it in the crock pot, and I didn't think of it until the evening I wanted to have it...so this is my version of MC's Ranch Crockpot Chicken!
3 Boneless, skinless chicken breasts
1 pkg. of ranch dressing mix
1 can of cream of celery soup
1/2 can (soup can) milk
1 block of low-fat cream cheese
1 box of long grain and wild rice, cooked
salt and pepper
olive oil
Salt and pepper the chicken, then cook for about 3-4 minutes per side in the olive oil in a large skillet over medium or so heat. While the chicken is cooking, combine the ranch mix, soup, and milk in a large bowl. Remove the chicken--it will not be cooked through yet!--and set aside. Reduce heat to med-low/low, and add the soup mixture to the pan, scraping up all the bits from the pan and stirring for a second. Add the chicken back to the pan, coating in the soup mixture. Cover, and cook until chicken is cooked through.
3 Boneless, skinless chicken breasts
1 pkg. of ranch dressing mix
1 can of cream of celery soup
1/2 can (soup can) milk
1 block of low-fat cream cheese
1 box of long grain and wild rice, cooked
salt and pepper
olive oil
Salt and pepper the chicken, then cook for about 3-4 minutes per side in the olive oil in a large skillet over medium or so heat. While the chicken is cooking, combine the ranch mix, soup, and milk in a large bowl. Remove the chicken--it will not be cooked through yet!--and set aside. Reduce heat to med-low/low, and add the soup mixture to the pan, scraping up all the bits from the pan and stirring for a second. Add the chicken back to the pan, coating in the soup mixture. Cover, and cook until chicken is cooked through.
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