Rice | onedadskitchen

Savor the Simple Chicken and Wild Rice Soup

We haven’t really had a lot of cool weather here in my part of New York just yet, though it is starting to get there with some nights down in the thirties. in any event, once the fall rolls around I start to think more about soups, stews and slow cooker meals because they just make you feel warm, make the house smell great and are easy to put together for a one pot meal. I decided I wanted to make something really easy and have a great soup and give some chicken and wild rice soup a try. This is a great options when you have some leftover chicken or a rotisserie chicken and want to do something different with it. There are lots of different types of wild rice that you can get, so you could always get your favorite quick version or get a regular version that takes longer to cook but seems to have better flavor, in my opinion. In either case, this turns out a very tasty soup for the whole family. I used this recipe from Food.com to make my soup when I did it, but the soup as a whole is pretty easy to put together on its own.

Chicken and Wild Rice Soup

4 cups chicken broth

1 cup peeled and sliced carrots

1/2 cup sliced celery

1/3 cup wild rice, uncooked

1/3 cup sliced leeks (white and light green parts) or green onions

1/2 teaspoon dried thyme, crushed

Freshly ground black pepper

2 tablespoons butter

3 tablespoons all-purpose flour

1 cup half-and-half or milk

1 1/2 cups chopped cooked chicken

2 tablespoons dry sherry

1 carrot peeled into thin strips, for garnish (optional)

In a saucepan set over medium heat, mix the chicken broth, sliced carrot, sliced celery, uncooked wild rice, leek or green onions, dried thyme and 1/4 teaspoon of black pepper. Bring the mixture to a boil then reduce the heat to low. Cover the saucepan and allow the mixture to simmer until the rice is tender, about 45 to 50 minutes.

Meanwhile, melt the butter in a small saucepan set over medium heat. Stir in the flour and then stir in the half-and-half or milk. Cook and stir the mixture until it is bubbly, about 1 to 2 minutes. Slowly add the half-and-half mixture to the rice mixture, stirring constantly to thicken the soup. Stir in the chicken and the dry sherry. Heat the soup and until the chicken is heated through, about 3 to 4 minutes. Divide the soup evenly among soup bowls and if desired, garnish the soup with the carrot peel strips.

This turned out to be a really great soup without a lot of work needed for it. You get great flavor from the wild rice and the stock thickens up nicely when you add the roux to it to make things even better, and the touch of dry sherry at the end really tops things off nicely. I could see adding different vegetables to this if you like, such as some broccoli or sliced mushrooms or really anything that you favor. The soup was even better the next day for lunch and we all really enjoyed the meal. I made some buttermilk biscuits to go along with the soup, but you could make any bread, rolls, biscuits or even just have crackers or a sandwich alongside of it and you have a great meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on November 4, 2014 in Biscuits, Cooking, Dinner, One Pot Meals, Poultry, Rice, Soups & Stews

Tags: chicken and wild rice soup, chicken soup, Food.com, one pot meals, wild rice soup

Fall Soups and Stews – Photo Gallery | SAVEUR

01 Nov

Fall Soups and Stews – Photo Gallery | SAVEUR.

It is definitely that time of year when my attention (and perhaps yours) turns to warm, comforting meals like soups and stews. These make great tasting, nourishing meals that are perfect for you to make any time, like on the weekend to get ready to have for lunches or dinner during the week. Saveur Magazine has put together 60 soup and stew recipes so you can try just about anything that you like. Check it out!

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Posted by MikeG on November 1, 2014 in Beans, Beef, Cooking, Cooking Websites, Dinner, Leftovers, Lunch, One Pot Meals, Pantry, Pasta, Pork, Potatoes, Poultry, Produce, Rice, Seafood, Slow Cooker Meals, Soups & Stews, Turkey, Vegetables, Vegetarian

Tags: 60 soup and stew recipes, 60 soup and stew recipes for fall, Fall soups and stews, Saveur 60 fall soups and stews, Saveur magazine, soup and stew recipes for fall, soup recipes, stew recipes

Make It Easy with Low-Maintenance Risotto

14 Oct

I find that I have become a big fan of risotto. I really like the creamy texture and you can do so many different things with it, add in vegetables that you really like, poultry, seafood or really anything your heart desires. The big drawback for risotto is, of course, that it not only takes a bit to make it takes a lot of you being involved in the process. You need to make sure it is stirred so the broth, wine, or water is absorbed properly and added in the right amounts if you want the risotto to come out well. It can be a bit tricky and it can be a pain to cook with all of the constant stirring you have to do for 30 minutes or so. So when I saw this recipe from PureWow for a low maintenance risotto, I figured I would give it a try and see if it really was low-maintenance and came out nicely.

Low-Maintenance Risotto

2 tablespoons olive oil

1 onion, finely minced

1 garlic clove, finely minced

1 cup arborio rice

1/3 cup dry white wine

3 cups chicken or vegetable broth

4 tablespoons butter

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper

In a medium saucepan, heat the olive oil over medium heat until it is shimmering. Add the minced onion and garlic and cook until the onion softens and is translucent, about 4 to 5 minutes.

Add the arborio rice and stir to combine the rice with onion and to coat it, about 1 minute. Add the white wine and bring the mixture to a simmer over medium-low heat. Simmer until the liquid is nearly absorbed, about 6 to 8 minutes.

Add the broth to the mixture 1 cup at a time. Bring the first cup to a simmer and cook until the rice has nearly absorbed all of the liquid, about 10 to 12 minutes. Add the next cup of broth and allow it to simmer until it is nearly absorbed, about another 10 to 12 minutes. Repeat a third time with the last cup of broth and allow it to be absorbed, about another 10 to 12 minutes.

Add the butter and stir the rice vigorously until the mixture is well combined and the butter has melted. The vigorous stirring brings out the natural starches in the rice, which makes the risotto creamy.

Add the Parmesan cheese and mix well to combine. Season the risotto with salt and pepper to taste. To serve, spoon the risotto onto plates and top with any sautéed vegetables you like. Serve immediately.

I have to say that the risotto does turn out nicely and it is creamy and tasty. As far as the dish being low-maintenance, I guess it depends on your definition of low-maintenance. It’s true you do not have to constantly mix the risotto with this method and leave it to absorb the liquid, but you still must do vigorous stirring when the butter is added if you want it to be creamy. The recipe still takes just as long to cook as other risottos I have made, and you aren’t constantly stirring but there is still work involved. All in all, I think you could use this method or any other recipe and get quality results. Of course you can always add any vegetables or anything else you like at the end for added flavor.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of the day and enjoy your meal!

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Posted by MikeG on October 14, 2014 in Cooking, Dinner, Rice, Side Dishes

Tags: low-maintenance risotto, making risotto, PureWow, PureWow low-maintenance risotto, risotto, risotto recipe

From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit

19 Sep

From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit. As the fall weather gets closer and closer I start to think more about making some, warm,comforting meals for dinner. This very often includes making an array of different types of soup that are perfect for the season and are great for dinners, lunches and leftovers. Bon Appetit has put together 31 soups that are great for this time of year. Take a look at the recipes and find your favorite one to try. Check it out!

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Posted by MikeG on September 19, 2014 in Beans, Beef, Cooking, Cooking Websites, Dinner, Leftovers, Lunch, One Pot Meals, Pasta, Pork, Poultry, Rice, Slow Cooker Meals, Soups & Stews

Tags: 31 soup recipes, 31 soup recipes for fall, bon appetit, Bon Appetit 31 soup recipes for fall, soup recipes, Soups, soups to make for the fall

Food That Stays Good Longer Than You’ll Be Around | Kitchen Daily

30 Aug

Food That Stays Good Longer Than You’ll Be Around | Kitchen Daily.

It always helps to know the expiration date of items that you store in your pantry and I go through everything ever few months just to check things and use items that may be nearing their expiring date. However, there are a number of things that when you store them correctly can last you for years, making them good items to have on hand all of the time to use whenever you really want them. Kitchen Daily has put together this list of 11 items that can last for a very long time, some even indefinitely when stored right. Check it out!

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Posted by MikeG on August 30, 2014 in Beans, Cooking, Cooking Tips, Cooking Websites, Pantry, Rice

Tags: 11 items that keep in your pantry, food that stays good for a long time, food that stays good longer than you'll be around, Kitchen Daily

A Fast Dinner on Friday (or Any Day) – Chicken Fried Rice

29 Aug

Sometimes you just want a meal that you know you can pull together in just a few minutes and without much of fuss. Maybe you can even make use of some of those leftover items you have in the fridge for the last few days and don’t really know what to do with them. That is when a meal like this can really come in handy. Making any type of stir fry is always a great way to use items, and having fried rice is always a favorite, but sometimes you would like the flavor without having the extra oil and fat involved in frying the rice itself. This recipe for chicken fried rice is originally from Food Republic, but I did modify it just a little to make it fit better with what I had on hand and what we like. It is still just as easy and tasty.

Chicken Fried Rice

2 cups long-grain riced, cooked and cooled completely

Nonstick vegetable oil spray

4 scallions, finely sliced

1 onion, thinly sliced

1 green pepper, seeded and cut into strips

1 red pepper, seeded and cut into strips

1 carrot, peeled and thinly sliced

4 ounces green beans, cut into 1-inch pieces

1/3 cup frozen peas, defrosted

1 pound boneless, skinless chicken (breast or thigh), diced or cut into thin strips

1 tablespoon light brown sugar

2 tablespoons chicken broth

2 tablespoons soy sauce

2 tablespoons sweet chili sauce

1/2 bunch cilantro, roughly chopped

Preheat the oven to 400 degrees. Line a shallow baking pan with a sheet of parchment paper. Turn the rice out onto the parchment paper, breaking up any lumps, and spray the surface with the nonstick vegetable oil. Place the pan in the oven and cook the rice for 12 minutes, it should be crisp on the surface. Season the rice to taste with salt and freshly ground black pepper and set the pan aside to keep the rice warm.

Meanwhile, in a large, nonstick skillet with a good coating of vegetable or canola oil set over high heat, fry the scallions, green pepper, red pepper, onions, carrot and green beans for about 2 minutes, stirring continuously until the vegetables are crisp-tender. Add the peas and the chicken and fry to give the chicken a little color and cook it through, about 3 to 4 minutes. Sprinkle over the brown sugar and then add the rice, breaking up any lumps along the way. Add the chicken broth, soy sauce and chili sauce and mix to blend everything well. Stir fry everything for about 3 to 4 minutes. Toss in the cilantro and serve.

Of course, as with any stir fry you can add just about any type of vegetable or protein that you like or have on hand. This would work well with shrimp, pork, beef or even just with the vegetables if you like. The rice does come out nice and crisp without having to deal with all of the frying of it. You do want to make sure that the rice is dry before you put it in the oven so that it doesn’t just steam once it is in there. The whole dish comes together very easily, gives you a great one pot meal and has some great flavor with the chicken stock, chili sauce and soy sauce. This is an easy one you can use anytime.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on August 29, 2014 in Cooking, Dinner, Leftovers, One Pot Meals, Poultry, Rice, Stir Fry, Vegetables

Tags: chicken fried rice, chicken fried rice recipe, easy chicken fried rice, Food Republic, fried rice

A Basic Barbecue Side Dish – America’s Test Kitchen Boston Baked Beans

26 May

There are a lot of great side dishes you can make when you are cooking for outdoor meals, barbecues, pool parties, summer graduations, buffet meals, picnics and general outdoor get-togethers. There are always options for potato salad, coleslaw, fruit salads, green salads and more, but one of my personal favorites is baked beans. Baked beans can pretty much go with any type of meal, and seem to go really well with all kinds of barbecue, whether it is ribs, chicken, burgers and hot dogs or just about anything else. I have tried a variety of baked bean recipes and posted a few of them right here on this blog, but one that I always seem to go back to is this one from America’s Test Kitchen for Boston baked beans. It’s simple and delicious and gives you that deep flavor you want.

Boston Baked Beans

4 ounces salt pork, trimmed of the rind and cut into 1/2-inch cubes
2 ounces bacon (2 slices), cut into 1/4-inch pieces
1 medium onion, chopped fine
1/2 cup molasses
1 tablespoon molasses
1 1/2 tablespoons brown mustard
1 pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
1 teaspoon apple cider vinegar
Ground black pepper

Adjust an oven rack to the lower-middle position; heat the oven to 300 degrees. Add the salt pork and the bacon to an 8-quart Dutch oven; cook the pork and the bacon over medium heat, stirring occasionally, until they are lightly browned and most of the fat is rendered, about 7 minutes. Add the onion and continue to cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the 1/2 cup of molasses, the brown mustard, the beans, 1 1/4 teaspoons of salt, and 9 cups of water; increase the heat to medium-high and bring the mixture to a boil. Cover the pot and set the pot in the oven. Bake until the beans are tender, about 4 hours, stirring once after about 2 hours of cooking time. Remove the lid from the pot and continue to bake the beans until the liquid has thickened to a syrupy consistency, about 1 to 1 1/2 hours longer. Remove the beans from oven; stir in the remaining tablespoon of molasses, the apple cider vinegar, and the additional salt and pepper to taste. Serve.

You really want to use dried beans for this recipe. Canned beans cooking this long will just get very mushy on you and lose all of their texture and consistency (besides, dried beans are pretty cheap, usually about 75 cents for a 1-pound bag). This recipe makes a lot of beans, as most beans recipes seem to do, so it is great if you are cooking them for a crowd at a barbecue. if you want to just make them for a smaller, home crowd or family, you can do what I did this time and cut the recipe in half. you’ll get a good portion of beans for your meal and still have leftovers to use for other days. You get great flavor from the bacon and salt pork with just a hint of the brown mustard and the molasses and vinegar both really help to build the overall flavor of the dish. This one is a family favorite for us and we make it a lot, especially in the summer or to bring over to a party.

That’s all I have for today. Check back next time for another recipe. I hope you enjoy your Memorial Day weekend and remember to take the time to thank a veteran today and remember those who have given so much to help the world through their sacrifice and commitment. Enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on May 26, 2014 in Beans, Cooking, Grilling, Rice, Side Dishes

Tags: America's Test Kitchen baked beans, America's test Kitchen Boston baked beans, americas test kitchen, baked beans, baked beans recipe, Barbecue side dishes, Boston baked beans

A Weeknight, One Pot Meal – Skillet Pork Chops and Rice

22 May

It is hard to resist making a one pot meal when you come across one. Not only does it help you significantly when it comes time to clean up (which is especially important when you are having one of those hectic weeknights) but it also gives you a great chance to really meld some flavors of your protein, starch and vegetables all in one so that everything tastes great. One pot meals work well with anything – beef, chicken, fish, vegetables – but I find they work really well with pork chops. Pork chops on their own need some seasoning and flavor to really make them explode, and when you combine them with a great sauce, some vegetables and a starch you can get a great meal without it having to take a long time to cook. this recipe, from Cook’s Country, is the perfect example of that, making a simple skillet pork chops and rice.

Skillet Pork Chops and Rice

4 tablespoons butter, softened

2 tablespoons minced fresh parsley

2 /4 cups chicken broth

1 cup long-grain white rice

4 (6 to 8-ounce) boneless pork chops, 3/4 to 1-inch thick, trimmed

Salt and pepper

1 onion, chopped fine

1 garlic clove, minced

1/2 teaspoon dried thyme

Combine 2 tablespoons of the butter and the parsley together in a small bowl; reserve. Microwave 1 cup of the chicken broth and the rice in a covered large bowl until the liquid is absorbed, about 6 to 8 minutes.

Meanwhile, pat the pork chops dry with paper towels and season them with salt and pepper. Melt 1 tablespoon of the butter in a large skillet set over medium-high heat. Brown the pork chops, about 3 to 4 minutes per side. Transfer the pork chops to a plate and tent them loosely with aluminum foil. Melt the remaining 1 tablespoon of butter on the now-empty skillet over medium-high heat. Cook the onion until it is softened and browned, about 6 to 8 minutes. Add the garlic and the dried thyme and cook until they are fragrant, about 30 seconds.

Stir in the parcooked rice and the remaining 11/4 cups of chicken broth and bring the mixture to a boil. Return the pork chops and any accumulated juices to the skillet and cook, covered, over medium-low heat until the pork chops register 145 degrees on an instant-read thermometer inserted into the thickest part of the chop and the rice is tender, about 12 to 15 minutes. Serve the pork with the reserved parsley butter.

It is very simple and gives you juicy and tender pork chops along with great tasting rice. This recipe uses white rice, but I actually made some brown rice, using this method to cook it and taking it out of the oven 45 minutes into cooking, when the brown rice was mostly done, and the adding it to the skillet with the pork chops to finish up the dish. I thought it turned out really well, but you could use whatever type of rice or grain that you really like. Getting the rice started in the microwave is a great way to save yourself some cooking time to make sure everything is done all at once. This is the perfect meal for a weeknight dinner when you want something that tastes great but does not take a long time to put together, prepare and cook.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on May 22, 2014 in Cooking, Dinner, One Pot Meals, Pork, Rice

Tags: brown rice, Cook's Country skillet pork chops and rice, one pot meal, pork chops, pork chops recipe, skillet pork chops, skillet pork chops and rice

A Spicy Side Dish – Tex-Mex Rice and Beans

22 Apr

When I made the surf and turf burritos last week, I wanted a simple side dish to go along with them and instead of making a standard rice and beans to go along with the meal,I decided to spice things up a bit and found a few different recipes for Tex-Mex rice, but I decided I wanted some beans in the dish too and made a minor adjustment to this recipe that I found from Cook’s Country. It is a very simple side dish that can go well with a bunch of different entrees and you can have it all done in about 30 minutes.

Tex-Mex Rice and Beans

1 (14.5-ounce) can diced tomatoes
1 1/2 cups long grain white rice
1/4 cup vegetable oil
1 onion, chopped fine
1 poblano chile, seeded and chopped fine
2 jalapeño chiles, seeded and chopped fine
1 can black beans, drained and rinsed

1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 cups chicken broth
Salt

Process the tomatoes in a food processor until they are smooth; set aside. Place the rice in a fine-mesh strainer set over a large bowl. Rinse the rice under running water until the water runs clear, about 1 minute. Drain the rice well.

Heat the vegetable oil in a Dutch oven set over medium-high heat until the oil is shimmering. Add the onion, poblano, and jalapeños and cook until they are softened, about 5 minutes; reserve ¼ cup of the pepper mixture. Stir in the rice, black beans, cumin, and oregano into the pot and cook, stirring frequently, until the rice is a deep golden, about 5 to 6 minutes.

Add the chicken broth, the processed tomatoes, and 1 teaspoon of salt and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer until all of the liquid is absorbed and the rice is tender, about 25 minutes. Remove the pot from the heat and stir in the reserved pepper mixture. Cover and let the rice stand for 10 minutes. Fluff the rice with a fork and season with salt. Serve.

Just a couple of quick notes about this recipe. if you cannot find any poblanos or don’t want to use poblanos, you have lots of other choices as far as peppers. you can make this as hot or as mild as you want it to be. You could simply use some Anaheim peppers or just jalapenos or even just some bell pepper if you like. Also, rinsing the rice does make a big difference since it washes off a lot of the starch so you do not end up with gummy rice and get some nice fluffy rice instead. I liked the mix of the heat of the dish to go along with the burritos and adding the beans into the dish made it even heartier and they took on some of the flavor of the sauce and the peppers. This would work great for any Mexican or Southwestern dish you want to make, or even with pork, shrimp, a steak or some chicken. You get a lot of options with this dish and the recipe makes a lot of rice, so you will have leftovers to eat as well.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on April 22, 2014 in Cooking, Dinner, Rice, Side Dishes

Tags: black beans, Cook's Country Tex-Mex rice, rice and beans, Tex-Mex rice, Tex-Mex rice and beans

Simple Southern Sides, Part 2 – Jamie Deen’s Homemade Baked Beans

13 Mar

Continuing along with some of the southern side dish recipes I have tried recently, I wanted to try something new with some baked beans so I was on the lookout for another recipe. I have tried good ones in the past but I did not want one that I had to put in the slow cooker and I wanted one that I could put in the oven with the other items I was cooking so I could have the stove top free for other things. I came across this recipe on Food Network from Jamie Deen, one of Paula Deen’s sons. I always like his recipes as he tries to keep things simple and a bit healthier when he can, so when I saw this recipe out there I knew I was going to give it a try.

Homemade Baked Beans

1 pound dried pinto beans
8 slices bacon, chopped
3 cloves garlic, chopped
1/2 large Vidalia onion, chopped
Pinch salt and freshly ground black pepper
2 teaspoons chili powder
4 cups chicken stock
1 cup ketchup
1/2 cup molasses
1/4 cup packed light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Sort through the beans and pick out any dried-up beans or small pebbles and discard them. Rinse the beans well in a colander, then add them to a large Dutch oven and cover the beans with 3 inches of water. Bring the beans to a boil for 2 minutes. Cover and let the beans sit on the stove for 1 hour. Drain the beans and rinse them again. Alternatively, you could soak the beans in water overnight to achieve the same results.

Preheat the oven to 325 degrees F.

Add the bacon to the same Dutch oven and cook it over medium heat, while stirring, until the bacon has rendered some of its fat, about 3 minutes. Turn the heat up to medium-high, add the garlic and onions and saute until the bacon is almost crisp and the garlic and onions are softened, about 5 minutes. Season the bacon with a good pinch of salt and pepper and then stir in the chili powder, sautéing for 1 minute to toast the spice and until it is fragrant. Stir in 4 cups of water, the chicken stock, ketchup, molasses, brown sugar, balsamic vinegar, yellow mustard and Worcestershire sauce. Stir in the pinto beans, bring the mixture to a simmer, cover the Dutch oven with a lid and place it in the oven for 5 hours. Check the beans every few hours to give them a stir. Add some water to the pot, only if needed, if the beans are looking dry and to prevent them from burning. The beans are ready when they are tender and the sauce is thick.

I thought this recipe was great because it makes use of the dried beans instead of canned, which I find have a lot more flavor to them. There are not many ingredients in this one and once it is under way I was pretty much able to leave it alone and let it cook since I was making these with the spare ribs I made last week, so both were in the oven and are on their own all day while I could do other things and then have dinner ready all at once. The beans had a nice flavor from the mixture of the chili powder, ketchup, molasses and sugar and we all loved them. This recipe does make a lot of beans (the website says it makes 10 servings) so you will have lots leftover to use for other meals or you could freeze some to have on hand for another time.

That’s all I have for today. Check back next time for another recipe as there is always plenty of cooking going on around here and I am always finding new recipes to try. until then, enjoy the rest of your day and enjoy your meal!