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Monday, November 29, 2010

Pork Medallions with Brown Rice

Brown Rice with Pineapple and Peppers

3 cups water
1 cup pineapple juice
1/2 tsp sea salt
2 cups brown rice (rinsed)
2 tbsp dried basil
1/2 cup diced red bell pepper
2 green onions chopped (optional)

Rinse rice in strainer under cold water for 10 minutes.  Place water with pineapple juice in pot and bring to a boil, add rice and salt.  Lower heat to low and simmer for 40 minutes or until most of the liquid is gone.  Add peppers and green onions and stir in.  Let simmer for another 5 minutes and serve with pork medallions.

BBQ Pork Tenderloin Medallions

2 tbsp canola oil
2 medium pork tenderloins
1/2 cup barbecue sauce
2 tbsp dijon mustard
2 tbsp dried oregano
salt and pepper to taste

Slice tenderloins into medallions.  Heat oil in large skillet over medium high heat.  Add medallions and brown on all sides.  Pour barbecue sauce and dijon mustard and oregano over medallions and stir until all medallions are coated.  Lower heat to medium low and continue to brown turning every few minutes.  Continue doing this for 20 minutes.  Serve with rice. 

 

Thursday, November 25, 2010

Brown Rice - Tuna Surprise

Brown Rice Tuna Surprise

1 - 170 g tin of flaked light tuna
3 tbsp barbecue sauce
3 tbsp chunky salsa

Mix above in bowl and set aside.

1 cup brown rice (rinsed)
2 cups orange juice
1/2 medium onion (diced)
1/2 cup frozen green peas
1/2 cup frozen kernel corn
1/4 cup 9 bean soup mix
1/4 cup margarine / butter
1/4 red bell pepper (diced)
1 tbsp curry powder
salt and pepper to taste.

In a medium saucpan melt margarine over medium heat.  Stir in brown rice and stir gently for about 5 minutes.  Add diced onion and keep stirring for another 5 minutes.  Add orange juice, frozen peas, frozen corn and bean mix.  Turn heat up to medium high and cover.  Allow liquid to come to a simmer, then lower heat to medium low.  Stir occassionally until liquid has reduced by half.  Stir in curry powder and diced red pepper.  Cover and continue simmering until all liquid has been removed.  Remove from heat and stir in tuna mixture.  Stir well, and serve.  (the surprise is that it tasted fantastic)

Wednesday, November 17, 2010

Chicken Fiesta Stroganoff

Chicken Fiesta Stroganoff

4 boneless, skinless chicken thighs chopped bite size
1 onion diced
4 tbsp canola oil
1/2 cup red bell pepper diced
1/2 cup medium salsa
1 284 ml can of cream of mushroom soup
1/2 cup dry white wine
2 tbsp dry basil
salt and pepper to taste

1 375 gram package medium egg noodles
salt

Heat oil in large frying pan over medium heat.  Saute onions until translucent.  Add chicken and brown thoroughly.  Add red pepper, stir for 2 minutes, then add white wine.  Simmer for five minutes, then stir in salsa and mushroom soup.  Then add spices. 

Boil salted water, add egg noodles and cook until soft.  Drain, place back in pot and pour sauce over noodles.  Mix thorougly and serve. 

Peanut Butter Chicken

Ingredients


8 chicken thigh

1 royal gala apple

 8 tsp tsp(34 mL) smooth peanut butter

1 cup(250 mL)  orange juice

1 tbsp(15 mL) red wine vinegar

1 1pinch salt

1 pinch pepper

1 tsp(5 mL)  cumin

1 tsp(5 mL) tumeric

1  tsp (5 mL) coriander

1 tbsp (15 mL) margarine or olive oil

Preparation:

Cut apple into 8 slices, having removed the core and seeds. Open chicken thighs, place one slice of apple in the centre of each thigh. Place one teaspoon of peanut butter into the centre of each thigh. Roll thigh around apple/peanut butter. Close with one or two toothpicks. Heat margarine/oil in large non-stick frying pan on medium heat. Place all the thighs into the hot pan toothpick side up. Brown thighs, then using tongs turn thighs to each side until brown then to the top side. Once they are browned all the way around, add the orange juice and red-wine vinegar. Simmer on medium heat until liquids are reduced by half. Add seasonings and simmer for another 10 minutes. Adjust seasoning to taste. Serve on a bed of basmati rice. I have used an orange riesling wine vinegar which was very nice. As well, sometimes, I add curry and fresh garlic cloves, instead of cumin and tumeric. But the kids favorite is with the cumin and tumeric. Be sure all toothpicks are removed prior to serving.

Sunday, November 14, 2010

Hamburger Stew

Hamburger Stew

2 tbsp canola oil
1 lb lean ground beef
1 540 ml can chick peas
1/2 red pepper, diced
1 796 ml can diced tomatoes
1 254 ml can cream of mushroom soup
1 cup frozen green peas
1 cup frozen kernel corn
1 cup brown rice (cooked)
2 tbsp butter
1/4 cup barbecue sauce
2 tbsp curry powder
4 tbsp dried oregano
4 tbsp dried basil
2 + 2 tsp sea salt
ground pepper to taste

Rinse brown rice thoroughly in a strainer under cold water.  Measure two cups of water into saucepan add 2 tsp sea salt to water as well as 2 tbsp butter.  Bring water to a boil, then add rice.  Cook for 15 minutes, then turn burner off and set semi cooked rice aside.

In a large dutch oven heat oil.  Add ground beef, stirring to ensure browned evenly.  Drain oil and fat from ground beef.  Rinse chick peas and add to the beef, stirring.  Add all of the other ingredients including semi cooked rice, stirring occassionally. Cook on medium low heat for 40 minutes, adding spices to taste. 
Curried Brown Rice with Basil Chicken in White Wine (for one)

1 cup brown rice
1/2 cup frozen peas
1 tbsp butter
1 tsp salt
1 tbsp medium curry
2 cups water

Rinse 1 cup of brown rice for five minutes.  Measure two cups of water into pot, add 1 tablespoon of butter and 1 teaspoon of salt, bring to a boil.  Add rice in once water is boiling, cover and lower temperature to medium low.  Simmer.  Add 1 tablespoon of medium hot curry powder and 1/2 cup of frozen green peas to simmering rice after ten minutes.  Simmer for 15 more minutes or until all water is gone.

2 boneless/skinless chicken thighs
1 tbsp dry basil
1/2 cup white wine (Riesling)
1 tbsp canola oil
1 tsp salt

In a cast iron frying pan, heat oil on medium high heat.  Add chicken thighs to frying pan and brown on both sides.  Sprinkle basil and salt over chicken and turn after several minutes to ensure chicken is cooked through.  After 7 to 8 minutes, lower heat to medium low and slowly add wine to pan, turning chicken to soak all of the chicken in the wine.  Simmer for another 3 to 4 minutes until most of the wine is gone.  Serve with rice above.