What's for dinner this Wednesday is a protein packed, meatless dish that is perfect for using up stuff you have around the house: friend rice.
Ingredients: 1 cup rice, 2 cups water, 2 eggs, 1/2 cup cashews, 2 carrots, 1/4 cup green beans, 1/4 cup soy sauce, 1 tablespoon ginger, 1 teaspoon garlic powder, 1 teaspoon onion powder.
While the rice is cooking in the water (and a splash of soy sauce), chop the veggies and nuts, and saute in a wok or skillet with the seasonings and soy sauce:
After they're slightly tender, push the veggies to the sides of the pan and scramble the eggs in the center:
Add the cooked rice, stir to combine, and serve:
Welcome to another What's for Dinner Wednesday on the blog! Tonight I'll be sharing with you a simple recipe I developed while trying to clean out the pantry and fridge before we moved...peachy pork chops with rice.
Ingredients: 2 pork chops, 3/4 cups of brown rice, 1 can of peaches, water, 1/2 can chicken stock, 2 teaspoons lemon juice, 2 teaspoons of garlic powder, 2 tablespoons of olive oil, 2 teaspoons of dried rosemary, 1 teaspoon salt, and 1 teaspoon pepper.
Drain the peach juice into a 1.5 cup or larger measuring cup; add water until the liquid level reaches 1.5 cups. Pour the liquid in a medium saucepan and add the rice. Cook, mostly covered, on med-high heat until rice is done (about 15-20 min).
Heat the oil in a medium skillet. Season the pork chops with garlic, rosemary, salt, and pepper and place in the oil. Brown the chops, then remove from the pan. Add chicken stock, chopped peaches, and lemon juice to the pan, and stir to combine:
Place the pork chops back in the skillet, cover, and cook until done (about 15 minutes). Plate the rice, chops, and peach sauce, and enjoy!
It's another What's for Dinner Wednesday, and today I'd like to share with you an Americanized version of Chicken Curry based on some tips from my major professor, Dr. Walters.
Ingredients: 1 can cream of soup, 1/4 cup sour cream, 4 oz chicken, 1 tsp garlic powder, 1 tsp onion powder, curry powder to taste, 2 small potatoes (optional, not pictured), saffron rice (not pictured).
Saute chopped chicken, chopped potatoes, and seasoning in a small saucepan till browned. Add the soup (I used cream of mushroom) and sour cream, and simmer until the chicken has finished cooking and the potatoes are soft (about 20-30 minutes):
Serve over cooked saffron rice and naan. Note: Mr. Poe and I have different tastes when it comes to curry. To please both our palates, I add 2 tsp during the cooking process and an additional couple on mine right before I eat it.
Enjoy!
One of our favorite favorite Asian dishes that I make is a little something I like to call Asain Chicken. (How original...) I got the original idea from a recipe for a shrimp dish somewhere in my mother-in-law's kitchen. One note - I never measure the ingredients in this dish, so precision is not important for a tasty result (3-4 servings).
First the ingredients: 2 Tbs butter (not shown), 2 Tbs flour (not shown), 1 can pineapple chunks (with juice), 1/2 cup vinegar, 1/2 green bell pepper (cut into approx 1" chunks), 8 oz chicken breast (cut into approx 1" chunks), 2 tsp garlic powder, 1 Tbs chili powder, 1/4 cup ketchup, 1 1/2 Tbs soy sauce, 5 Tbs sugar (not shown), 1 tsp salt (not shown), 1 tsp pepper (not shown), and cooked rice (not shown).
Melt the butter in a 10" skillet on med-high heat. Add flour and whisk together to form a roux. After cooking the roux for 1-2 minutes, add pineapple juice and vinegar. Whisk these ingredients together until smooth.
Add remaining ingredients (except peppers, pineapples and chicken), and whisk to thoroughly combine. Allow to thicken for 1-2 minutes, whisking occasionally.
Add in peppers, pineapples and chicken. Stir with a heat-resistant spoon.
Cook 15-20 minutes until chicken is cooked and peppers are softened.
Serve over cooked rice. Yum yum!
Happy What's for dinner Wednesday, I'm actually "cheating" in that this recipe was actually made for lunch on Sunday. It was pretty tasty though, and I'm sure we'll be making it again soon (but not too soon for possibly obvious reasons). This recipe was also adapted from the back of a Knorr Rice Sides Buffalo Chicken flavor package (serves 4).
The ingredients: 1 package Knorr Rice Sides Buffalo Chicken flavor, 3/4 bottle of Moore's Buffalo sauce, 1/4 cup onion (thinly sliced), 1/2 cup green bell pepper (thinly sliced), 1Tbs olive oil, 1.5 cups cooked and diced chicken* (not shown), flour tortillas (not shown).
Prepare rice in a 2 qt saucepan according to directions on the back of the package.
Place oil, onions and peppers in a small skillet and saute on med-high till onions are translucent and peppers are slightly softened.
Turn the burner down to low, and add the cooked chicken* and buffalo sauce to the cooked veggies. Stir to coat.
Once the rice is finished cooking, place a tortilla on a plate. Layer the rice and then the chicken mixture on top. As an afterthought I wouldn't recommend this much filling in a single taco ;). Add sour cream and shredded cheddar cheese if desired.
Wrap and serve. This one was Mr. Poe's, and it was so big that he had to eat it with a fork. Mine was smaller and easier to handle.
*I had some left over empanada filling (cooked chicken (~1 cup), corn (~1/2 cup) and cheddar cheese (~1/4 cup)) that I used instead of cooking more chicken.
