Clean Eating Spanish Rice


It has been far too long since I’ve posted, and I could give you a long list of excuses as to why I’ve been missing in action but I won’t.  Last night, I made some Clean Eating Spanish Rice and thought it was too good not to share, so without further ado, salivate over this recipe.

Clean Eating Spanish RiceMexican Rice

1 and 1/2 cups brown rice (not instant)
1 can tomato sauce
1/2 onion, diced
2 garlic cloves, minced
1 chicken bouillon cube (or 1 and 1/2 cups of chicken broth)
EVOO
Garlic powder
Onion powder
1 can diced tomatoes, undrained (if needed)

1. Saute the diced onions, and minced garlic cloves in the EVOO over medium heat until the onion becomes translucent.
2. Once onion is translucent, add in the rice and saute for about 30 seconds.
3. Add in 1 and 1/2 cups of water and bouillon cube (or broth) and the tomato sauce.  Bring to boil.
4. Season with garlic and onion powder, turn down to a simmer and cover and cook for about 20 minutes.
5. If after about 20 minutes, all of the juices are gone and the rice is still not cooked all the way, add in the can of diced tomatoes (or you can add this in just to add some tomato chunks, which is really delicious).
6. Allow to cook on low, covered, until the rice is completely cooked through.  If you need to add more water, or more broth, do so.

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Let’s talk Bok Choy


bok choy 2I can almost guarantee that 95% of grocery shoppers walk by the fresh produce isle look at bok choy and think “now what in the world is that?” and keep on walking.  No worries my friends, I’ve come here to enlighten you on bok choy and all of its awesomness.  So, next time you are walking with your friend down the isle at the grocery store and they say “what in the world is that,” you can use your totally awesome new knowledge to school them on bok choy.  Don’t worry, you don’t have to thank me – just be eternally grateful that you stumbled upon this blog post.

Bok choy is a white cabbage, mainly used in Chinese dishes (soups, stir-fries and appetizers).  Many refer to it as the Chinese cabbage or white cabbage, because it is just that…a cabbage plant, white of color, and is used in many Chinese dishes.  The bottom part of the cabbage resembles celery, and the leaves look similar to Romaine lettuce.  They say it has a mildly spicy flavor, but I don’t know if I believe them.  It is full of vitamins A and C and when you are looking to buy some, you should look for one that is evenly colored, crisp leaves, and no soft baby-bok-choyspots (little brown spots on the leaves).  It has a high water content, so it will turn limp really quickly – so, most of the time it is best to add it in at the end.

If you ever wondered what that zesty crunch and flavor is in Chinese dishes (usually cut in long strings), it is non other that bok choy!  My favorite way to cook it is with celery, cut into long strings to mimic the looks of noodles and make a Chinese noodle dish!

You can go here and here to learn more about bok choy.

Now that we are done with all that bok choy info mumbo jumbo, here is a bok choy recipe!  This is so deliciously good, and you might not even realize that you are eating it in the comfort of your home – you might envision yourself in your favorite Chinese restaurant!

Velvet Chicken with Bok ChoyChinese2

Adapted from Eatingwell.com

Ingredients

2 chicken breasts, cut into thick bite size slices
1 egg white, lightly beaten
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 teaspoons plus 2 tablespoons, rice wine vinegar
1/3 cup chicken broth
2 tablespoons soy sauce
6 scallions, chopped
1 tablespoon finely chopped fresh ginger
4 cups trimmed and halved bok choy
Salt
Crushed red pepper
Water
EVOO
Rice

1. Cook rice according to directions.
2. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine vinegar, and 1/4 teaspoon salt in a medium bowl.  Stir until cornstarch is totally dissolved and no clumps are visible.  Add in the chicken, and mix until the chicken is covered.  Marinate in the fridge, uncovered, for about 30 minutes (your whole meal won’t be ruined if it isn’t that long).
3. Meanwhile, combine broth, soy sauce, 1/2 teaspoon cornstarch, and 2 tablespoons rice wine vinegar in a small bowl.
4. Bring water to a boil in a saucepan (about halfway filled with water).  Add 1 tablespoon oil and one the water is boiling, turn the heat to medium-low.  Carefully add in the chicken and gently stir so it doesn’t clump together.  Cook until the chicken is cooked through, but be careful because if you cook it too long it will become chewy.
4. Once the chicken is cooked, drain the chicken in a colander.
5. Heat a pan (or wok) on medium heat and add some EVOO.  Then add the scallions, ginger, and crushed red pepper and stir fry for about 20 seconds.  Add bok choy and salt and stir fry until it is almost crisp-tender (1 to 2 minutes).  Add the chicken and the sauce that we created earlier with broth and soy sauce (make sure to stir it up before you put it in, so it isn’t clumpy).  Cook another 2 to 3 minutes.
5. Serve on top of rice and enjoy!

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— Hopefully you’ve enjoyed my blog post, if you have, feel free to pin this recipe and share with your friends.  Also, don’t be afraid to leave a comment – I love hearing from my readers! —

Happy New Year


stiry fryI hope everyone brought in the New Year in a safe fashion!  I know today’s post has absolutely nothing to do with the typical New Year festivities, but I made this dish the other day and would like to share it with all of you!  Of course, I had to give my slow cooker another round, so I made this delicious meal!  This meal originally started off as sweet and sour chicken, but I wasn’t happy with the taste, so I added more to it.

Slow Cooker Chicken Stir-Fry

Ingredients

2 lbs boneless skinless chicken breasts, diced
1 cup brown sugar
1 cup water
1/2 cup vinegar
2 tbsp ketchup
1/4 cup soy sauce
1 tbsp hoison sauce
1/2 bag frozen stir fry vegetables
rice

1. Mix brown sugar, water, vinegar, ketchup, and soy sauce together in the slow cooker.
2. Place chicken in slow cooker.
3. Cook on low for about 6 hours.
4. Cook rice according to directions before eating>
5. While rice is cooking, add in the hoison sauce and stir fry vegetables.  Allow to cook for about 10-15 minutes.6. Serve over rice.

 

 

Skip the takeout!


I’m a sucker for Chinese takeout.  There aren’t many non-buffet Chinese restaurants around here, and I find that very disappointing!  All of the Chinese food has turned into expensive all-you-can-eat buffets,  but what about those times that you are craving a good eggroll?  Or eggdrop soup?  Or just some yummy chicken fried rice?  You don’t want to have to go to an all-you-can-eat buffet just to curb those cravings.  Chicken fried rice is so simple to make, and I can guarantee you that this homemade chicken fried rice is 99.99% more healthy then the stuff they will feed you at a restaurant.  Actually, as long as you don’t go overboard with your oil, this is perfectly healthy!  The fiancee looked at me last night and said “would this be too expensive to make everyday for lunch?”  It is that good!

Although, while he was chowing down on his huge bowl of homemade fried rice he looked at me and said:Fried Rice
“This is missing something…”
*very puzzled look on his face*
*jumps off the couch and exclaims*
Fiancee: “BREAD!  It is missing bread!”
Me: “Well, I think you are thinking that it is missing an eggroll!”
Fiancee: “Your right, that is what is missing!  Do we have any of those?”

An eggroll WOULD go perfect with this dish, but we don’t buy prepackaged eggrolls and I have yet to venture into making my own homemade eggrolls.

Chicken Fried Rice

Adapted from Robert Irvine’s Chicken Fried Rice Recipe

Ingredients

3 large eggs
No-stick cooking sprayChicken Fried Rice
6 chicken tenderloins (or whatever chicken you have, in whatever amount), cubed
1 teaspoon sesame seed oil
1 large onion, finely chopped
2 garlic cloves, minced
8 baby carrots, diced (or one large carrot)
1/4 cup frozen peas
4 cups white rice (I did NOT use instant)
2 tablespoons low-sodium soy sauce
salt
pepper
EVOO

1. Cook your rice according to the package directions in a separate pan.
2. Heat a pan over medium heat and spray with no-stick cooking spray.  While the stove is heating, mix together your 3 eggs and add to the pan once hot.  Make an omelet out of the beaten eggs, but do not fold the omelet.  (In other words, add the eggs to the pan, allow to cook on one side, flip and allow to cook on the other side)  Place the egg on a plate to cool.  Once cool, fold and coarsely chop.
3. Combine the cubed chicken, sesame seed oil, salt and pepper to a bowl, and mix until the chicken is covered.  In the same pan that you used to cook the egg, add about tablespoon of EVOO and the chicken.  Cook until no longer pink.
4. In the pan with the chicken, add your garlic, onion, and carrots.  Saute for about 2-3 minutes more (until onion is translucent).  Add in the frozen peas, and saute until they are no longer frozen.
5. Once your rice is done, add the chicken mixture, rice mixture, and chopped egg together.  Add in soy sauce (I ended up using quite a bit more than 2 tablespoons, but I love soy sauce) and mix to combine completely.

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Rice-a-roni made without the box


ricearoniLast night, I begun working on a monstrous, impossible, ridiculous project (that I can’t wait to share with you guys) and the fiancee decided to dedicate about maybe 20 minutes of his time, before he decided that it was a crazy project and decided he wanted absolutely nothing to do with it.  Once he threw the towel in, he decided he was hungry and that he wanted some of that “cheesy rice stuff.”  Well, we didn’t have any of that “cheesy rice stuff” (because the brand name Rice-a-roni is so hard to remember :P) so I made some homemade, copy-cat Rice-a-roni.  Which, in all actuality is just Rice pilaf.  Funny fact, when I was younger, I was absolutely crazy over Rice-a-roni – my friends would get me boxes of Rice-a-roni and Mountain Dew for my birthday…weird, I know.  I’m glad I’ve come to appreciate much more than just Rice-a-roni and Mountain Dew since then.  This is the most simple version of Rice pilaf that I make, and in the future I’ll post some different recipes of different Rice pilaf – but, lets start with the most simple of simple recipes.

Easy Rice Pilaf (Copycat Rice-a-roni)

Ingredients

1/4 cup orzoRice-a-roni Copycat
1 cup rice (not instant rice)
2 cloves garlic, minced
2 cups chicken broth (or 2 cups water with bouillon cube)
EVOO
Nature’s Seasoning (or just some salt, pepper, onion and garlic powder)

1. Heat EVOO over low heat.  Add in the minced garlic, and stir constantly for 30 seconds (to make sure it doesn’t burn).
2. Add in the orzo, and saute for another 30 seconds.
3. Combine the rest of the ingredients (rice, chicken broth, and seasoning) into the pan and turn heat to high, and bring to a boil.
4. Once the mixture has come to a boil, turn the heat down to low and cover with a pan.
5. Allow to cook for about 20 minutes, or until the rice has absorbed the liquid and the rice is tender.  If you find that the rice isn’t tender, and there is no longer any juice, add in some more water or broth and allow to cook some more!

– Thanks for reading!  If you enjoyed my post, please like my Facebook page, subscribe, and/or pin this to Pinterest, so you can continue reading! –

Finals = Simple Meal


It’s finals week and this past weekend I did absolutely nothing to prepare, because I didn’t  realize that I have two finals on Wednesday…so dinner was easy, and this blog post will be short.  I hope everyone is doing well, and if you are taking finals don’t forget to take a break and eat!

Super Easy Beef Teriyaki

Ingredients

Beef sirloin, cubed68C08933-3A35-4042-9F80-E72D489651E8-1782-000000A0A070AD4B1 bell pepper, cubed
1 onion, cubed
1 clove of garlic, minced
1/3 cup jar Teriyaki sauce
Beef bouillon cube
Frozen Stir-fry vegetables (optional)
EVOO
Crushed Red Pepper
Garlic Salt
Paprika
Onion powder
Rice

1. Cook the rice according to directions.
2. Over low heat, add in the EVOO and minced garlic.  Saute for about 30 seconds, and then add in the onion and bell pepper.
3. Now add in the sirloin and seasoning, and turn the heat up to medium high.  Cook until the meat is no longer pink on the outside.
4. Add in stir fry vegetables if you choose to use some, teriyaki sauce and the bouillon cube.
5. Cook for 3-5 minutes longer (long enough for the bouillon cube to disappear, and the stir fry veggies to be cooked).

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Summer Lovin’


Image

Okay, maybe it isn’t summer YET but it sure feels like it down here in the South.  Actually, I don’t think we ever left summer but for maybe two weeks.

Before my boyfriend and I enjoyed a long motorcycle ride, I felt a little spunky and decided to grill up some chicken and vegetables!  I paired it with my favorite rice pilaf recipe and BAM we had a great summer meal.

For the chicken:

I food processed some jalapeno, onion, vegetable oil, soil sauce, vinegar, natures seasoning, oregano, and garlic.  I let the chicken marinate for 30 minutes in the fridge and then popped them on the grill!

For the vegetables:

I used a grill basket and wrapped some vegetables in tin foil in the basket with some EVOO, natures seasoning, crushed red peppers, salt and pepper.  You can use pretty much any vegetable you have on hand in this.  I happened to have some fresh garlic, orange pepper, and onion.  I really wanted to add some tomatoes and green beans but we didn’t have any fresh!  I should’ve put this on the grill before the chicken, because I didn’t let them cook down long enough but it was still delicious!

Rice Pilaf:

I can’t express to you how much I LOVE this simple recipe.  My boyfriend and I lick the pan we cook this in because it is so good (okay, maybe not).  I’m a big fan of Rice-a-roni and I find this to be even more delicious than that.  I take 1/4 cup of orzo and let it crisp up a little with EVOO over low heat.  I then add a cup of rice (not the easy cook rice, the real rice), and then add a can of chicken broth (or water with chicken granules/bouillon cubes), and then I season it with garlic salt!  I let it cook down for about 30 minutes covered and it is so good!