Coconut Forbidden Rice Pudding

'Mornin! ('Afternoon!, 'Evenin!)

So, I'm back with another recipe using our handy dandy and yummy Forbidden rice.  When I was growing up, one of my favorite breakfasts was my mom's rice pudding, made with leftover rice from dinner.  Custardy, sweet, with cinnamon, and so delicious when straight from the refrigerator.

Asian Salmon with Forbidden Rice

I thought I'd center this week's recipes around my new favorite food - black rice, aka Forbidden Rice.

Now, if you find yourself in the rice aisle at Whole Foods, you'll be overwhelmed by just how many different varieties of rice there are (who knew?!!).  But I first read about black rice a couple of months ago, and of course, the fact that it's healthier than brown rice even made it shoot to the top of my grocery list.

How healthy?  If you compare it cup for cup to brown rice, they are fairly similar in nutrition, until you get to the phytochemical content.  Just like you've heard for years - opt for the food with more vibrant and/or darker colors.  In this case, the black rice.  A spoonful of cooked black rice actually has more anthocyanin than a spoonful of blueberries.  Crazy huh.  So, when you're looking for a carb side for your meal, and rice is on your mind, you might grab black rice to add some variety and extra phytochemicals to your diet.

Food Rule 63 and Vietnamese Roasted Chicken with Dirty Sticky Rice

Today's Food Rule is about enjoying and savoring food and not rushing through a meal:

It's about appreciating the first bite of a food and understanding that no matter how many bites come afterward - be it 2 or 200 - none will taste as good as that first bite.  It's a Food Rule to help keep pleasure at a maximum and calories at a minimum.  A Chinese proverb sums it up well:  "The more you eat, the less flavor; the less you eat, the more flavor."

I hadn't intended to pair today's recipe with this particular Food Rule, but it was beautifully illustrated as I took my first bite.  This was a new recipe for me, and I was anxious to finally taste how it came together.  And, my, how that bite was delicious.  I'm pretty sure I swooned right there at the dinner table.  That first bite was a perfect slightly crispy and charred texture with tender and juicy insides, and unique flavors that still managed to be familiar.  Oh, that first bite was delicious.  So were the second, third, and fourth bites too.  But none tasted as good as that first forkful into my mouth.

So from here on out, I'm going to try to keep this Food Rule in mind.  I'm especially bad at limiting myself with sweets.  Just this morning, I took two, then three, then four, then five bites of a huge cookie.  A cookie I should not have been devouring before breakfast even.  And in hindsight, that first bite was incredible.  But those subsequent bites were more along the lines of stuffing my face in a sugar-induced delirium.  I could have enjoyed that cookie just as much with one bite, if I had really paused in the moment to savor it.

Savor Things,

         

Vietnamese Roasted Chicken (Ga Ro Ti)
adapted from Sunday Night Dinner

2 lbs. chicken thighs, bone-in (about 4 thighs)
1 1/2 tsp. granulated sugar
1/2 tsp. ground black pepper
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. fish sauce (I prefer Golden Boy brand)
1 1/2 Tbsp. sesame or canola oil, plus additional for frying
5 cloves garlic, minced

Remove skin from thighs and trim excess fat using kitchen shears; set aside.  In a medium bowl, whisk together sugar, pepper, soy sauce, fish sauce, oil, and garlic.  Add the chicken thighs and evenly distribute the marinade between the thighs.  Cover and marinate for 12-24 hours in the fridge.

Heat oven to 350°F and line a medium-sized baking dish with foil.  Heat 1/2 Tbsp. oil in a large skillet over medium high heat. Reserving marinade for the rice, add the chicken to the skillet and fry until deep golden brown, about 5 minutes. Flip chicken and brown other side for 2 minutes.  Remove from skillet and place in foil-lined baking dish.  Don't overcrowd chicken during browning; work in batches if necessary.

Roast chicken for 25-30 minutes. To check for doneness, poke the chicken with a knife; the juices should run clear (bone-in thighs 170°F internal temp, boneless thighs 165°F internal temp).  Serve with dirty sticky rice.

Dirty Sticky Rice
adapted from Sunday Night Dinner

1 1/2 c. cooked sticky rice (3/4 c. uncooked)
3 green onions (white and green parts), sliced
2 Tbsp. chicken stock or broth
Salt and pepper to taste

Remove any completely burned bits from the chicken skillet, leaving a thin layer of grease.  When about 10 minutes remain for the roasting chicken, heat skillet over medium heat. Add green onions and sauté until softened, about 3 minutes. Add reserved chicken marinade and cook an additional 2 minutes.  Deglaze skillet by adding chicken stock and scraping up browned bits, and heat through. Add salt and pepper to taste. Add cooked sticky rice to pan and fold the scallions evenly into rice. The rice should be a light brown color filled with scallions and de-glazed chicken and garlic bits.

         

Roasted Chicken Ingredient Lineup:

Dirty Sticky Rice Ingredient Lineup:

Pumpkin Rice Pudding

I'm head over heels in love with this recipe.  It's true.  This rice pudding is cozy and creamy and pumpkiny and (shhhh.. don't tell!) it's pretty darn healthy.  Instead of the standard white rice, it's made with brown rice, but you wouldn't know it.  The only hint of it is the slight chewiness, which I think makes for a fantastic texture.  It's got very little sugar, and lots of antioxidants from the pumpkin and spices.  

But, really, all you need to know is that it's just so cozy and delicious.

Cuddle Up With a Bowl,

Pumpkin Rice Pudding
adapted from Not Without Salt

1 c. brown rice, cooked according to pkg directions (or 3 1/2 c. cooked brown rice)
3 c. milk (dairy or unsweetened almond or soy)
1/2 tsp. salt
1/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 c. canned pumpkin
1 tsp. vanilla (omit if using vanilla-flavored milk)

In a large saucepan over medium heat, combine the cooked brown rice, milk, brown sugar, salt and spices. Bring to a boil, then turn the heat to low and simmer uncovered for 20 minutes, stirring occasionally. Add pumpkin and vanilla. Cook on low for 10 minutes or until liquid is absorbed and rice is creamy, stirring occasionally. Remove from the heat and let sit 15 for minutes. Serve warm in a cute bowl. Can also be served cold, but is the coziest when warmed.  Makes 4 cups.

Ingredient Lineup:

Cozy and delicious.

And beautifully steamy.

Ground Turkey Larb

Larb:  a type of meat salad in Laotian and Thai cuisine, most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce, lime juice and fresh herbs.

Note from Sara:  This week's recipe is the last of the uber-generous substitute cooks and is from my old roommate, Kye.  Now, Kye is the sole reason that I own and cook with oyster sauce, fish sauce, and hoisin.  She taught us a lot about Asian cooking when we all lived together, and her "Hmong Beans" is still my most favorite way of cooking fresh green beans (Serious Yum City, folks).  I was so excited that she sent me this recipe because 1) I already knew that it would taste amazing, 2) I'm mildly obsessed with lemongrass anything, and 3) Not one day after she emailed me this recipe, the foodie book I was reading started waxing poetic about Larb.  I was destined to try it out, don't you agree?  Thank you, Kye!!



Ground Turkey Larb
2 Tbsp. olive oil
1 half small onion, chopped finely
1 clove garlic, chopped finely
1 stick Lemon grass, cut finely
4 Hmong (Fresno/Thai) Chili
5 Crimini mushrooms, chopped finely
1 package of Lean Ground Turkey Breast (Usually 20 oz, can substitute or mix chicken and pork)


Sauce
3 limes, juiced
1 lemon, juiced
2 tsp. salt
1 Tbsp. Honey
1 Tbsp. fish sauce
1 tsp. hot chili ground
Finely chopped mint to taste

Directions:

Heat wok/large skillet to medium-high heat, add olive oil. Add finely chopped onions, garlic, lemon grass, hmong chilis, & mushrooms into the pan to sweat for 5 minutes. Add ground meat to the pan and break up meat to ensure small pieces. Cook for another 5 minutes until lightly browned. Add sauce of 3 limes, 1 lemon, salt, honey, fish sauce, and hot chili ground. Depending on how juicy the limes are, you may need 4, but use only three to begin with. Cook for another 3-5 minutes and you are finished.

Add finely chopped mint at the end after turning off the heat and stir. You can serve hot or at room temperature. Pair with rice, cabbage or lettuce cups.

Tips:

When chopping lemon grass, cut off the top of the stem and the bottom. Then take the outer layer of the lemon grass off. Make a cut vertically down the middle and finely chop horizontally.

Hmong chilies are generally found in the Mid West and in the Central Valley of California. You can use Thai chilis which are similar and can be found at any Asian market.

Hot Chili Ground- This is dried ground chilis mixed with garlic powder. You should be able to find this at the Asian market, but if you can’t, you can use red hot pepper flakes instead.

Mint- If you don’t like mint, you can substitute with Thai Basil that can be found at the Asian market or leave out completely.

Chopping the lemongrass:

The chopped crimini, onion, garlic, lemongrass, and chili:

Sauce ingredients:

The meat mixture, steaming hot:

 Adding the sauce:

   

Spinach Lentil Soup

Note from Sara:  This week's generous post comes from my ex-coworker, Susan.  (She moved not long after I started at this company, but I'm not bitter, no.  Nooooo, lol.)  Anyway, she sent me this recipe for a healthy soup, and I really want to try it out myself!  It's hovering right around 15 degrees here, and a hot bowl of filling soup sounds like heaven in a bowl.  Anyone want to make the recipe and deliver it to my house?  I tip well! :)

Spinach Lentil Soup

I am a soup-aholic -- cannot get enough. That said, I am exploring my vegetarian Times cookbook. This was the latest success from the cookbook. It's hearty, tasty and just plain yummy.  ENJOY!  -- Susan

Ingredients

1 cup dry lentils

3 T virgin olive oil

3 cups diced onions

2 tsp ground cumin

2 tsp paprika

1/4 tsp ground allspice

1/4 tsp ground turmeric

1/2 cup uncooked long-grain white or brown rice (I used brown)

6 1/2 cups water

2 bay leaves

1 1/2 tsp salt

freshly ground pepper

1 cup cooked chickpeas (or one 15-oz can chickpeas, rinsed) - I used canned

Garnish

3-4 cups spinach leaves, stems removed

2 T yogurt

4-6 lemon wedges (I used lemon juice)

freshly ground black pepper

1 T chopped fresh parsley or fresh cilantro leaves

To make the soup:

1. Cover the lentils with hot water and let sit.
2. Warm the oil in a soup pot over medium-low heat and cook the onions and spices, stirring, for 8 minutes.
3. Remove 1/3 of the onion mixture and reserve it for garnish.
4. Add the rice to the onions in the soup pot and cook 1 minute to coat the grains.
5. Drain the lentils and add to the onion-rice mixture along with the water, bay leaves, salt and pepper.
6. Simmer, covered until the rice and lentils are tender, about 30-45 minutes.
7. Add the chickpeas and heat until warmed through.
8. Discard the bay leaves.

Garnish:

1. Chop the spinach and stir into lentils.
2. Ladle the stew into bowls and top with a spoonful of yogurt.
3. Add the reserved onions, lemons (I squeezed lemon juice instead), parsley or cilantro.

 

Cheesy Chicken & Corn Casserole

**Brandy aka The Royal Family asked me (the other Brandy) to guest post because her entire family has been hit with the sickies. I wish them a quick recovery & hope that you like my dish!

Recently I stumbled across a site by the name of Southern Plate and then proceeded to spend hours reading through the recipes & family antidotes. Warning: If you are trying to lose weight do NOT go to this blog. It is full of comfort food. Down home, simple, delicious, comfort food like the Cheesy Chicken & Corn Casserole I made last night.

Oh my.

Everything you need should already be in your kitchen because again these are simple recipes. Not like that crazy stuff that Top Chef contestants come up with, but real food that real people (like me) can make and enjoy.



You'll need:

1 box/packet of saffron rice (or Zatarain's as SP uses)
1 1/2 - 2 cups cooked chicken, diced/shredded
1 can cream of chicken soup
1 can corn, drained
2 cups cheddar cheese
2 Tbsp butter (see note)

Cook rice according to directions. Reserving 1/2 cup of cheese, mix everything else together including the cooked rice. (That means only 1 1/2 cups goes in now for the directionally challenged.)



After it's well mixed, put the remaining cheese on top. Bake in a 350 degree oven for 30 minutes or until everything is nice and bubbly.



Note:
-SP's original recipe called for a WHOLE stick of butter. I thought uh, no, and used 1/2 stick. Even that could be cut back without affecting the recipe I think. Next time I may even omit the butter all together.

-You'll notice that I just mixed everything up in my casserole dish. I mean why dirty a bowl for nothing right?

-As displayed by the previous statement I am lazy so I typically cook & freeze chopped chicken and ground hamburger. That way I only make one mess but I have cooked meat ready for me whenever I need it. Obviously if you don't do that you will have the extra step of cooking and chopping your chicken.



It may not be the prettiest dish to hit our plates but this casserole was delicious. We give it 5 spoons!

Bayou Chicken & Sausage Jambalaya

While shopping for rice - I spotted this recipe on the back of a Success Rice box. I usually choose brown rice - this recipe/a free product coupon/and the fact that there was no Success brown rice on the shelf - were enough for me to make the purchase.

This was also my first time trying turkey smoked sausage - I couldn't tell the difference.





Ingredients:

1 bag Success White Rice
1 tsp vegetable oil
1 small onion chopped
1 green bell pepper diced
1 stalk celery chopped
1 package 6 oz grilled chicken breast strips, cubed
1/2 smoked turkey sausage sliced
1 can 8 oz tomato sauce
1 can 14 1/2 oz diced tomatoes
1 tbsp. Creole Seasoning
1 tsp Worcestershire sauce





Saute onion, bell pepper and celery for about 5 minutes.

Stir in smoked sausage and chicken - cook for another 3 minutes.

(I used uncooked chicken breast strips so I cooked mine until cooked through.)

Stir in Creole seasoning,
Worcestershire sauce,
diced tomatoes
and
tomato sauce


Be Prepared Here: Throw on an apron and wield your glass lid shield - those tomatoes mean business! They are out to get on your counter-top, clothes and floor if you let them!

Everything from the can that wouldn't open and then went flying all over my face and glasses - to the sauce that just jumped right out of the pan and onto my floor - it was enough to having me running for an apron.

VERY CAREFULLY - I used tongs - pour rice out of boil in bags and into skillet.

This recipe was supposed to feed 4 - and since I have 6 in my family - I through in an extra bag of rice, stalk of celery and another 1/2 of smoked sausage.

This was a pretty spicy dish - Glad that I resisted the temptation to add more creole seasoning since I was adding more rice and sausage.

Over all I give this dish 4 spoons - it was yummy and useful!
It was pretty awesome that while the rice was boiling away - I was able to get everything ready in the skillet - when I was done - so was the rice!


Want to try Success Rice for free too?

I am giving away 5 free product coupons HERE!



I was sent a free product coupon for the purpose of review. I did not receive any other compensation and all opinion expressed is mine and mine alone. :)

Smokey Black Bean and Rice Stoup

My son Sam gave me Rachel Ray's Book of 10 as a Christmas gift and every week since December 25, 2009 he has asked this same question, "So, have you tried that new cookbook?" I'm embarrassed to say it has taken me 4 months to settle down and "read" this book to pick out a new recipe. I get stuck on the same "go to" recipes! Don't you?

So Sam, my dear boy, I present Smokey Black Bean and Rice Stoup. No that is not a missspelling it is really called Stoup! Rachel says this is a chop, drop, and open recipe. Place your cutting board next to the stove, heat up the pots, chop everything on the board, drop it into the pan, then open up your cans. As soon as the stoup bubbles, dinner is done.

Black Bean and Rice Stoup

Ingredients:

• 2 tablespoons EVOO
• 3 bacon slices, chopped
• 1 bay leaf
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1 cup frozen corn kernels
• 2 15 oz. cans black beans
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce
• coarse salt and course pepper
• 1 15 oz. can fire roasted tomatoes, such as Muir Glen
• 1 8 oz. can tomato sauce
• 1 quart chicken stock (I used 2 knorr chicken bouillon cubes & quart of water)
• 1 cup white rice (I used brown rice)

Heat a medium soup pot over medium-high heat. Add the EVOO, then add the bacon and cook for 3 to 4 minutes to render the fat. Add the bay leaf, celery, onions and garlic and cook for 3 to 4 minutes to soften the veggies. Add the corn and 1 can of black beans and their juice. Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup pot - this will make the soup super thick! Season the veggies and beans with the coriander, chili, ground cumin, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste. Stir in the tomatoes, tomato sauce, and stock, to boil. Add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, about 15 minutes (double this time if using brown rice). Adjust the seasonings and serve. This recipe provides 4 hearty servings.

I wrote in the margin of this recipe to cut the spices in half. It was way too hot! Our boys couldn't eat it because it was so spicy hot. I also wrote to serve with a dollop of sour cream and fresh chives or scallions. I think the cool of the sour cream would off set the hot spices of the stoup.

If we adjust the spices, our family would give this recipe a 4 spoons. It was yummy, although very spicy, and it certainly was useful on the cold wet day we made it. I'll definately try this recipe again, with the changes I noted, because it was very inexpensive to build and satisfying to eat.

Blessings,