Skip to main content
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.

Comments

Post a Comment

Popular posts from this blog

Raspberry Red Velvet cheesecake  Strawberry Vanilla mini cheesceakes  A multitude of mini cheescakes done for a wedding at Earl's Yaletown in 2016 One of my first cheesceakes - a white and dark chocolate swirl cheesecake
Post a Comment
Read more

Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake. Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter   3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg (I did NOT add the rum and it was great) Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. ( NOTE :  I used a hand beater and it worked just fine) Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 ...
2 comments
Read more
Double thick pork chops, stuffed with wild rice, celery, onions, broccoli, plus apple and dried cranberry poached in Terremana tequila. Double baked potatoes with smoked aged cheddar and roasted garlic. I sliced 3/4 of the way through. Mixed the cooked wild rice with the sautéed diced onion, celery and broccoli florets. Then added the poached apple slices and cranberry. Let it cool a bit first. Then 3 large spoonful of stuffing spread in the sliced chop. Gently squeezed the edge together and held it with 3 toothpicks. Once they were cooked at 375 for 30 minutes, then broiled on high for 3 minutes for browning, I removed the toothpicks before plating. Baked the russet potatoes, scooped out the insides. Mixed that with 2 tablespoons of butter, shredded double smoked aged cheddar, topped with Beimister cheese.  
Post a Comment
Read more