Tag Archives: rice

Recipe Monday: Mandarin Mango Curry “Chickn”

Ever since my mom accidentally bought Gardein brand faux meat I’ve been in love, experimenting and cooking weekly with all the different “meats”. Finally, I came across what in my mind can only be called a perfect meal. I introduce to you, Mandain Mango Curried “Chick’n” over brown rice with spinach leaves.OH YES.

Ingredients:

Gardein Mandarin Chicken

Brown rice

Bag of Spinach leaves

Archer Farms mango curry sauce

Mayonnaise

Vegetable oil

Begin by boiling your rice, or tossing it in the microwave like I do with my boil in a bag style.

Pour some oil into a pain and begin frying your “chicken”.

While that is frying, take your mandarin sauce, mango curry, and mayonnaise and combine in a small bowl. It should be about equal parts mayo and mandarin sauce, and as much mango as you’d like (I use quite a bit). Feel free to add some extra red pepper flakes if you’d like it spicier!

Once everything is done cooking you can put it together. Now, I have OCD so I’m really particular about the presentation. I start with about 3/4 cup of rice in each bowl, then add on a thin layer of spinach leaves, then the “meat”, followed by the pouring on of the curry.

Enjoy!

Like I said this is one of my favorite meals I’ve learned to cook. Let me know if you try it!

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Recipe Monday: Risotto

One of the first major things I learned to cook from my dear chef friend, Evan, was the Italian rice dish of Risotto. I became so good at cooking this that every family holiday I am asked to make it. And other times as well. Now, I share with you dear readers the secrets to this savory dish.

Ingredients you will need:

1 bag of Arborio risotto rice

1 large pepper

1/2 large onion

1 clove of garlic

1tbsp Olive Oil

2 cans of vegetable broth

If you’re not a meat eater, feel free to use chicken or a meat by-product broth, though in my studies I’ve found vegetable broth to make a sweeter risotto.

Start by heating your broth’s in a saucepan on low. Next, begin dicing up the clove of garlic and 1/2 your 1/2 of the onion into a small dish, then the other 1/2 your onion and the pepper into a larger side dish.

Next, take a wok or large saucepan, pour the olive oil and the garlic and onion dices into the pan and heat, almost to a sautee.

Next, add a bit of the warm broth, and a handful or two of the rice, along with a small bunch of the onions and pepper. Stir, until most of the broth has been absorbed by the rice in there, then repeat.

Continue slowly adding the ingredients, stirring, all whilst letting the rice absorb the flavor and moisture of the broth until you have the amount you want. PLEASE remember that the rice is expanding, so be prepared for the increase in size and portions. I personally like to enjoy a nice glass of wine, or some other light alcoholic beverage to consume while cooking; feel free to do the same 😉

After about an hour you should have enough to serve about 5-7 people. Make sure the broth is all absorbed into the rice, then let cool before serving.

And, Enjoy! If anyone makes this I’d appreciate to let me know how it turns out! I know my family always LOVES it. Also, if you do any variations!

Recipe Monday: Enchilada Dinner

One of the first things I learned to make on my own was enchiladas, taught by my good friends down in Baltimore. It seems complicated, but I’ve found it easy to remember, fun, and oh so delicious.

Ingredients you will need:

1 can of black beans

1 can of green enchilada sauce, 1 can of red enchilada sauce

1 mix of rice (I’ve used mexican rice, white rice, and whole grain)

4-8 tortilla wraps

Salsa

Three-blend shredded cheese

Optional: your choice of meat or faux meat

To prep, you begin cooking your rice on the stove, heating the black beans (mixed with a few splashes of each enchilada sauce) on a LOW setting. Like, the lowest. Also, preheat your oven to 350 degrees.

In the meantime, mix about half of each can of enchilada onto the bottom of a deep casserole pan. I use a small square one as I was only cooking for two, but have used longer, rectangular ones to cook up to 10 enchiladas. Next, the fun part! Put a tortilla in, fill it with a scoop of salsa, and a scoop of mixed rice and beans. Top with cheese, and ROLL. Repeat as many times as will fit.

Once they’re all rolled up, pour on the rest of the enchilada sauces evenly, add a little salsa, and then sprinkle on more cheese.

Bake at 350 for about 10 minutes, or until the cheese is melted and the tortillas have turned slightly golden.If you have any extra rice and beans like we did, you could sprinkle in some of your shredded cheese. Mix and keep warm on the stove while your enchiladas cook. IT’S SO GOOD.

Use a spatula to get the enchiladas out one at a time. Enjoy!

My roommate Ben was astounded with how good they were and couldn’t believe I actually made these! If you try them out, let me know ❤