Chicken And Rice Soup

 

Chicken And Rice Soup

Ingredients:
2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil divided
1 medium white onion, diced
1 cup sliced carrots
1/2 cup sliced celery
1 cup white rice
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
8 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano

1 bay leaf
1 cup heavy cream (optional)
1/4 cup lemon juice

Directions:

Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.

Season chicken breasts on both sides with salt and pepper.

Add onion, celery and carrots. Saute and cook until the vegetables are lightly browned, 3 minutes.
Add the garlic, thyme, salt and pepper, saute for 30 seconds.

Add the rice, stir and cook for 2 minutes to toast the grains.

Add the chicken, water, chicken broth, and bay leaf.
Bring the broth to a boil, cover the pot and reduce to a simmer over medium-low heat.

Simmer the soup until the rice is tender and the internal temperature of the chicken reaches 160 to 165ºF (71 to 74ºC), about 20 minutes. Check after 10 minutes, adjusting the heat as needed.

Turn off the heat and remove the bay leaf and chicken from the pot. Once the chicken is cool enough to handle, shred into smaller pieces then add back to the soup.

The rice may absorb water as it sits, add more chicken broth if needed. Taste the soup and season with more salt and pepper as desired.

Serve each bowl topped with chopped parsley.

Thai-Style Pork Fried Rice

Thai-Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
Servings: 4 (as a main course)

Ingredients:
2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green   

   parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
1 pound ground pork
4 cups cooked white rice (from 1-1/3 cups uncooked 

   rice)
1/2 cup frozen peas, defrosted
1-1/2 cups cooked broccoli florets (see note)
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

INSTRUCTIONS

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

 

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired. 

Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.

Fried Rice

Fried Rice

Ingredients:

3 cups cooked white rice

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

1 teaspoon minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

Directions:

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

Add shrimp or chicken for completed dish.

Cream of Mushroom Chicken ~ Instant Pot

Cream of Mushroom Chicken

Ingredients:  

1 tablespoon olive oil

2 medium chicken breasts, cut into 1" cubes

16 oz. mushrooms, sliced

4 garlic cloves

1 cup shallots, chopped

1/2 teaspoon salt and pepper

2 cups chicken broth

1 1/2 cup white rice

1 cup sour cream

1/2 cup chopped parsley

Red chili flakes for topping

Directions:

Add to Instant Pot in this order, olive oil, chicken breasts, mushrooms, 4 garlic cloves, chopped shallots, salt, and pepper.  Cook High pressure for three minutes.  Allow natural pressure release for 15 to 20 minutes.  Release any remaining pressure.  Open lid and add sour cream and parsley.  Serve with red pepper flakes for topping.   Serves 4 

Beef-Broccoli Fried Rice

Beef - Broccoli Fried Rice

Ingredients:
4 servings

1 lb flank steak, sliced into strips
¼ cup soy sauce, plus 3 tablespoons, divided
2 tablespoons sesame oil, divided
2 tablespoons minced garlic, divided
1 tablespoon brown sugar
½ cup of water
1 tablespoon cornstarch
2 teaspoons oil
½ cup onion
1 cup broccoli floret
3 eggs, beaten
2 cups cooked white rice
pepper, to taste
sliced scallions, for garnish


Directions:

Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.

In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.

Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.

Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.

Serve garnished with scallions.

Three Cup Chicken

Three Cup Chicken

Ingredients:
3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
12 cloves of garlic, peeled
4 whole scallions, trimmed and cut into 1-inch pieces
3 dried red peppers or 1 teaspoon red-pepper flakes
2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
1 tablespoon unrefined or light brown sugar
½ cup rice wine
¼ cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves

Directions:
Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.

Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.

Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
Turn off the heat, add the basil and stir to combine. Serve with white rice.