Posts tagged rice

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Recipe: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Ingredients

  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)*
  • 1/2 lime, squeezed

Instructions

  1. In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
  2. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
  3. Add shrimp and cook 5 minutes. Add lime juice.
  4. To serve, divide equally among 4 bowls and top with scallions and cilantro.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Light Chicken Curry

Light Chicken Curry

Recipe: Light Chicken Curry

Ingredients

  • 12-ounce jar roasted red peppers, drained
  • 1 small yellow onion, chopped
  • 1 cup chicken broth
  • 1/2 cup light coconut milk
  • 2 teaspoons curry powder
  • Three 3-inch lengths fresh lemon grass
  • 15-ounce can chickpeas, drained
  • 1 cup grated carrots
  • 1 3/4 pounds boneless, skinless chicken thighs

Instructions

  1. In a blender or food processor, combine the red peppers, onion, broth, coconut milk and curry powder. Process or puree until completely smooth.
  2. Pour the sauce into a large, deep saute pan over medium-high heat. Bring to a simmer. Use a rolling pin or meat mallet to lightly crush the lemon grass, then add to the sauce. Stir in the chickpeas and carrots. Nestle the chicken thighs into the sauce, being sure the tops are covered. Reduce the heat to maintain a simmer and cook, uncovered, for 20 minutes.
  3. Remove and discard the lemon grass. Serve the chicken over rice with chickpeas, carrots and sauce spooned over it.

Quick Notes

While the family liked the recipe, personally I found it a little bland. Next time try adding some additional seasoning towards the end, either curry powder or garam masala.

Next time try adding the carrots to the blender.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Speedy and Light Chicken Curry
(more…)

Sausage Gumbo

Sausage Gumbo

Recipe: Sausage Gumbo

Just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.

 

Ingredients

  • 12-16 ounces hot Italian turkey sausage links, removed from casings
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons all-purpose flour
  • 3 cans fire roasted diced tomatoes, lightly drained
  • 4 cups reduced-sodium chicken stock
  • 16 oz frozen chopped okra
  • 3/4 cup instant brown rice
  • 1 bunch scallions, trimmed and sliced (optional)

Instructions

  1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined.
  2. Return the pan to medium-high heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
  3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Sausage Gumbo
(more…)

Smoky Stuffed Peppers

Recipe: Smoky Stuffed Peppers

Turkey sausage and smoked cheese give a flavorful boost to this versatile, somewhat retro dinner. We’ve speeded it up by microwave-blanching the peppers and using instant brown rice. If possible, choose peppers that will stand upright.

Ingredients

  • 6 large bell peppers, tops cut off, seeded
  • 12 ounces hot Italian turkey sausage links, removed from casings
  • 1 1/2 cups reduced-sodium chicken broth
  • 4 plum tomatoes, chopped
  • 2 cups instant brown rice
  • 1 cup chopped fresh basil
  • 1 cup finely shredded smoked Gouda (or smoked mozzarella, smoked Cheddar), divided

Instructions

  1. Position rack in upper third of oven; preheat broiler.
  2. Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
  3. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.
  4. Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.

Personal Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Number of servings (yield): 6

Inspired By: Smoky Stuffed Peppers
(more…)

Go to Top