One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf.

One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf

November 20, 2014 4 comments Article

 

One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (5) It’s official. One week from today is turkey day for all of you up in that little place I like to call the United States. The day when thousands of people will be sitting down to home-cooked feasts with friends and family and eating until they are so stuffed that they need to unbuckle their pants.

One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf Growing up in the States, I never considered that there were people out there that didn’t celebrate Thanksgiving and follow the traditions that my family ( and everyone else I knew ) did. It just never crossed my mind. That seems kind of ridiculous to me now obviously. You know, because most of the world doesn’t celebrate it. My horizons have been expanded quite a bit from my small-minded American girl days.

One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (2) Of course, my crazy family still likes to celebrate Thanksgiving here in Chile. You can’t just not celebrate a favorite holiday! I wonder if we’re the only crazy people out there who celebrate holidays from other countries. We’re weirdos. But then, come to think of it, there are many places in the U.S. where they celebrate Cinco de Mayo and that’s a Mexican holiday so there are bound to be others out there that are as crazy as we are.

One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (10) That’s all beside the point anyway because you don’t have to have leftover Thanksgiving turkey to make this recipe. Use leftover Christmas turkey, most of the world celebrates that holiday right?  Really though, you can use any meat that you want. I usually like to add chicken when I make this. It’s one of my favorite ways to use up all of those random veggies in the fridge and it’s so easy.

One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (6) This is the perfect thing to throw together for a weeknight dinner. It takes about 1 hour from start to finish because of the brown rice but most of that is hands-off. Plus, it all happens in one little ol pot which makes this a very low maintenance (low dishes) dinner.

One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (8)

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One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6 - 8

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 5 medium carrots, chopped
  • 1-2 cups any veggies you have on hand, chopped (There are no rules here. I used mushrooms, broccoli, cauliflower, and zucchini)
  • salt & pepper
  • 2 tablespoons fresh rosemary, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • salt & pepper
  • 4 cups chicken stock
  • 2 cups uncooked brown rice
  • 3 cups shredded turkey meat

Instructions

  1. In a dutch oven or heavy bottom pot with tight fitting lid, saute onions and carrots over medium heat for about 5 minutes until softened.
  2. Add garlic and chosen veggies and continue to cook for 2 to 3 minutes more. Pour in stock and add brown rice, rosemary, oregeno, and cumin. Cover and reduce heat to low. Simmer, stirring occasionally, for about 45 minutes or until rice is al dente.
  3. Stir in turkeyto warm and add salt and pepper to taste.
  4. Serve hot.
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One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (3) One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (7) One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (9) One-Pot Leftover Thanksgiving Turkey and Brown Rice Pilaf (4)

Categories: Autumn/Fall, Dairy Free, Egg Free, Gluten-Free, Holidays & Seasonal, Main Course, Soups & Stews, Sugar-Free

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice.

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice

November 10, 2014 10 comments Article

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice3 As predictably as ever, monday has rolled around again and we are all expected to endure it. Let’s try to make the most of it, shall we? How about a delicious pumpkin chicken curry?

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice (2) My family’s finally starting to get settled into our new house after our first week here. It was a long week though and the weekend flew by way too fast. Don’t you hate that? I always think I will get in some catch-up time but, of course, that never happens.
Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice I’ve also been cooking so much lately. For real, like living in the kitchen. If only I had the time, energy, and patience to blog every single recipe that I made last week, *sigh*. It’s just so much fun being in a fresh new space and having room to work that I have been cooking and baking way more and blogging about it less and now I feel really behind.

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice1 It’s okay though, I have a plan. No, really! I am going to get it together one of these days and figure out this whole blogging thing. There’s gotta be a secret to making time for everything and making it all flow that I just haven’t discovered yet. I definitely haven’t got the writing part down if that isn’t childishly obvious.

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice2 Ha! I say that as if I have some other part of it covered. I have no idea what in the world I’m doing half of the time you guys. But hey, at least I’m having some fun in the process. Thanks for bearing with me. Your support means everything to me!

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice4 Sorry, enough about all of my inadequacies in the blogging department. Let’s talk about the delicious flavors happening in this dish. It’s got peanut butter in it for one thing! I don’t know about you but I could probably live on peanut butter, if that were possible, and peanut butter for dinner is one of my faves!

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice5 Then you have the curry and the pumpkin going on and they play so well together, especially with all of the veggies. Plus, lots of cilantro, (which I seem to be adding to everything recently.) Then you serve it on the coconut ginger rice and it has so much flavor! You can’t stop eating it and when you finish you basically lick the bowl clean and possibly even tear up a little bit.

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice7 All I’m trying to say is that this is well worth its sizeable ingredient list. You have to try this one!

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice6

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Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 servings

Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice

Ingredients

    Chicken Curry:
  • 2 pounds boneless skinless chicken breast, cut into bite size cubes
  • 2 tablespoons coconut or olive oil
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 1/2 head cauliflower flowerets
  • 1 large zucchini, thinly sliced
  • 1 cup chicken broth (or water)
  • 1 1/2 cups pumpkin puree
  • 3 cups cooked garbanzo beans
  • 1/4 cup peanut butter
  • 1 bunch fresh cilantro
  • 2 tablespoons soy sauce
  • 2 teaspoons tamarind paste
  • 1 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons cumin
  • salt & pepper
  • peanuts and extra cilantro for topping
    • Coconut Rice:
  • 4 cups uncooked brown rice
  • 8 cups water
  • 1 (14 ounce) can coconut milk
  • 1 inch piece of ginger root
  • 1 teaspoon salt, plus more to taste

Instructions

  1. Bring 8 cups of water to a boil in a large pot. Add rice and ginger piece, cover, and reduce heat to simmer. Cook for about 25 minutes until most of the water is absorbed.
  2. Add coconut milk and 1 teaspoon salt and continue cooking covered until all of the liquid is absorbed and rice is al dente.
    3. Chicken Curry:
  3. While the rice is cooking, add oil and chicken to a large saute pan over low heat and cook until chicken is completely done. Pour onto separate plate and cover to keep it from drying out.
  4. Add onion, garlic, and cauliflower to pan and cook for about 5 minutes over medium high heat. Add zucchini and continue cooking until cauliflower is softened.
  5. Pour in chicken broth and add soy sauce, tamarind, cilantro, pumpkin puree, and garbonzo beans then cover and simmer for about 15 minutes until sauce begins to thicken. Add peanut butter and spices then remove from heat. Stir in chicken and salt and pepper to taste.
  6. Serve hot over rice topped with cilantro and peanuts.
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 Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice8 Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice9

 

Categories: Autumn/Fall, Dairy Free, Egg Free, Gluten-Free, Holidays & Seasonal, Main Course, Seasonal, Soups & Stews

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Hawaiian Sweet & Sour Meatball and Coconut Brown Rice Bowls

May 8, 2014 No comments Article

I wish that I could tell you that this recipe came from an old and wise Hawaiian woman who I met while travelling around the world. Unfortunately I have never been to Hawaii or around the world for that matter. That doesn’t mean that it is not a good recipe though.
IMG_7856-2  I hope to travel around the world someday, to taste authentic cuisines from every nation, climb mount Everest, that sort of thing. For now I am still discovering South America and all of its beauty and culture., but no matter where you live, it is nice sometimes to let the flavors of food transport you to far and exotic places. The grass is always greener, you know?
IMG_7859-2  This may not be what Hawaiians really eat but we can still pretend. I made this recipe for my family and it was a hit. No one cared that it wasn’t authentic. Who cares where they eat it, this stuff is good!

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Hawaiian Sweet & Sour Meatball and Coconut Brown Rice Bowls

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: about 8 servings

Hawaiian Sweet & Sour Meatball and Coconut Brown Rice Bowls

Ingredients

    Sauce:
  • 1 1/2 cups water
  • 1 can (20 oz. or 570g) pineapple chunks with juice
  • 1/2 plus 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1/4 cup cornstarch
  • 1/2 cup vinegar
  • 2 tablespoons prepared barbeque sauce (I used homemade)
  • 1 red bell pepper, chopped into small chunks
  • 1 large carrot, grated
  • Coconut Rice:
  • 2 cups brown rice
  • 4 cups water
  • 1 teaspoon salt
  • 2 inch peice of ginger
  • 2 cups full fat coconut milk
    • Meatballs:
  • 1 pound or 500 grams ground beef, turkey, or chicken
  • 1/2 cup pineapple juice (reserved from sauce)
  • 1 cup dry breadcrumbs
  • 1 large egg
  • 1 small onion, minced
  • 1/2 teaspoon pepper
  • 1 teaspoon salt

Instructions

  1. First chop and prepare all vegetables and gather ingredients for sauce. In large saucepan melt butter and cook carrots and peppers until soft. Drain pineapples from juice and set aside, saving juice. Reserve one half cup of juice for meatballs and add remaining juice and all other ingredients for sauce to saucepan with peppers and carrots. Bring to a boil over medium heat and stir until thickened. Remove from heat and set aside.
  2. Pour 4 cups of water into medium pot, cover, and bring to a boil. Reduce heat to low and add rice and ginger then cover for about 10 minutes. Stir in coconut milk and salt and cover again. Cook until all the liquid is absorbed and rice is al dente adding more water if necessary.
  3. Preheat oven to 375 degrees F (190 C). Line a baking sheet with foil and combine egg, salt, pepper, onion, reserved pineapple juice and breadcrumbs in medium bowl and stir to combine. Add ground beef and mix well. Roll large chunks (about 3 tablespoons) of mixture into balls and place on foil lined pan. You should have about 38- 40 meatballs. Bake for about 30 minutes until done all the way through.
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Categories: Appetizers, Dairy Free, Main Course