Hawaiian style chicken and rice

Ingredients:

• 4  Boneless, skinless chicken breast halves, cut into 1-inch cubes
• 2-1/2 cups  Low-sodium, reduced-fat chicken broth
• 1 can  (14oz) pineapple tidbits in juice, undrained
• 1-1/2 cups  Un-cooked long grain white or brown rice
• 3/4 cup  Finely chopped carrots
• 1/2 cup  Each chopped sweet red and green pepper
• 1/3 cup  Ketchup
• 2 tbsp  Each brown sugar, reduced-sodium soy sauce, and white vinegar
• 2 cloves  Garlic, minced
• 3/4 cup  Chopped green onions

Directions:

1. Spray a large saucepan with non-stick spray. Add chicken. Cook over medium-high heat until no longer pink.
2. Add remaining ingredients except green onions. Stir well. Bring to a boil. reduce heat to medium-low. cover and simmer for 25 minutes, until rice is tender (if using brown rice, make sure it is the quicker-cooking variety, but not instant). Stir occasionally.
3. Stir in green onions during the last five minutes of cooking time.
4. Serve immediately.

Written by Ian McKenzie on September 23rd, 2007 with no comments.
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Slow-Cooker Pork with Dried Fruit and Squash

Ingredients:

• 3 pound lean boneless pork loin roast
• 1/3 cup packed brown sugar
• 1 tablespoon grated, fresh ginger
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/ teaspoon pepper
• pinch of saffron
• 1 teaspoon cumin
• 1teaspoon turmeric
• 1 teaspoon coriander
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup dried apricots
• 1/2 cup bit-sized pitted prunes
• 1 medium butternut squash, peeled and cubed (about 4 cups)

Directions:

1. Trim fat from pork; cut pork in half crosswise.
2. Combine brown sugar and next 8 ingredients in a small bowl; stir mixture well. Rub pork evenly with sugar mixture. Place pork in a 4 1/2 quart slow cooker. Arrange apricots, prunes, and squash around pork.
3. Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 to 7 hours or until pork, fruit, and squash are tender.
4. Cut pork into thin slices, and serve with fruit, squash and couscous.

Written by Ian McKenzie on April 23rd, 2007 with no comments.
Read more articles on Main Dish and African and Pork and One Pot Meals and Low Fat and Slow Cooker.

Food Bites - March 16

• Irish Soda Bread – A great St. Paddy’s day recipe, paticularly if your going to prepare…
• New England Boiled Dinner – Also know as Jiggs’ dinner.
• Cooking to Connect – Some Lenten thoughts from Milton
• Red Bean Hummus with No-Knead Bread – Hummus made with kidney beans instead of chickpeas.

Written by Ian McKenzie on March 16th, 2007 with no comments.
Read more articles on European and Main Dish and Appetizers and Holiday Recipes and One Pot Meals.

Food Bites - February 16

• Arroz Con Pollo Recipe – the classic Spanish chicken and rice dish.
• Chocolate-covered cars – a waste of good chocolate.
• No-Knead Bread – A bread recipe that requires no kneading, but takes plenty of time.
• Love is a big rare roast – Lynette creates one of her great sounding meals for Valentine’s Day. Lucky Cakes!
• The Fundamentals Of Running A Restaurant - A Forbes.com article on what is involved in running a restaurant. (Hint, it’s not all Food Network glamour.)
• Roasted Garlic - Getting Back to Basics – Just thinking about roasted garlic gets me salivating in a Homer Simpson kind of way.
• Breville 800ESXL – on my wish list.
• Pork. Chop. Noodles. – Who needs to eat out when you’re preparing food like this.
• Yogurt Panna Cotta with Raspberries – A simple, elegant, light dessert.
• Spicy Beef Curry Stew for the Slow Cooker

Written by Ian McKenzie on February 16th, 2007 with no comments.
Read more articles on European and Main Dish and Mediterranean and Tools and Equipment and Indian and Poultry and Holiday Recipes and Pasta and Pork and Bread and Coffee and Dessert and One Pot Meals and How To and Oriental and Slow Cooker.

Lentil Cassoulet

Ingredients:

• 4 x Toulouse sausages
• 1/4 cup meaty salt pork
• 2 tablespoons olive oil
• 6 x bone-in pork chops, 1 cm thick, fat trimmed
• 2 x onions, quartered
• 4 x cloves garlic, chopped
• 2 cups green lentils, rinsed
• 1 cup white wine
• 3 cups chicken broth
• 4 x confit duck legs
• 2 x bay leaves
• salt and pepper

Directions:

1. With the rack in the middle position, pre-heat the oven to 170°C (325°F).
2. In a Dutch oven, or other oven-proof pot, over medium-high heat, brown the sausages and salt pork in the oil, 2 or 3 minutes per side. Remove the sausages and cut each diagonally into 3 pieces. Set aside.
3. In the fat remaining in the Dutch oven, or other oven-proof pot, brown the pork chops over high heat for 1 minute on each side. Season with salt and pepper. Set aside.
4. In the fat remaining in the Dutch oven, soften the onions and garlic over medium heat. Add the lentils and mix well. De-glaze with the wine. Return the chops and sausages to the pot. Add the broth, duck legs and bay leaves. Bring to a boil. Cover, transfer to the oven and bake until the lentils are tender, about 90 minutes.
5. Adjust the seasoning

Ricardo Larivée

Written by Ian McKenzie on January 29th, 2007 with no comments.
Read more articles on Main Dish and Poultry and Pork and One Pot Meals.

Rice-Cooker Spanish Rice

Use your rice cooker to prepare more than just plain rice.

Ingredients:

• 1 1/2 tablespoon olive oil
• jalapeños, seeded and diced fine
• 1 small red onion, chopped
• 1 green pepper, cored, seeded and diced
• 2 cloves garlic
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon fresh thyme
• 1 small yellow summer squash, diced
• 1 red pepper, cored, seeded and diced
• 1 1/2 cups Arborio rice (short grain)
• 1 3/4 cups chicken broth
• 1/4 teaspoon saffron dissolved in 1 tablespoon milk
• 1/2 cup frozen peas
• Salt and pepper to taste
• 12 ounces canned plum tomatoes, juiced strained and chopped

Directions:

1. Sauté onion and jalapeños in olive oil until softened, about 10 minutes on COOK mode of Rice Cooker.
2. Stir in garlic, herbs, yellow squash, red pepper and tomatoes and cook with lid on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
3. Place lid on unit and cook until cycle is complete. Stir in peas, salt and pepper and leave on KEEP-WARM mode until peas are warmed through.

Written by Ian McKenzie on January 29th, 2007 with no comments.
Read more articles on Mediterranean and Tools and Equipment and One Pot Meals and Side Dish.

Sausage and Potato Stew

Ingredients:

• 1 slice Canadian bacon
• 1 Carrot — finely chopped
• 1 Celery stalk — finely chopped
• 1 Onion — finely chopped
• 1 Garlic clove — minced
• 1 teaspoon dried basil
• 28 ounce can Plum Tomatoes6 Potatoes — cubed
• 1 ound Italian sausage — (cut into 2″ pieces)


• Salt and pepper to taste


• fresh parsley or basil for garnish

Directions:

1. Fry bacon in a large non-stick saucepan until crisp.


2. Add carrot, celery, onion, garlic and basil.


3. Saute in pan drippings until onion is lightly browned.


4. Add tomatoes, potatoes and sausage. Bring to a boil; reduce heat to low.


5. Simmer for 1 hour, stirring occasionally,  adding water for desired consistency. Season with salt and pepper to taste.


6. Optional: add cubed zucchini, yellow squash.


7. Serve garnished with chopped fresh parsley or basil.

For Crockpot: After browning step, put in crockpot with remaining ingredients and cook for 8  or 9 hours. Serve with crusty bread.

Written by Ian McKenzie on December 5th, 2006 with no comments.
Read more articles on Main Dish and Mediterranean and Pork and One Pot Meals and Stew.

Crockpot Spanish Chicken

Written by Ian McKenzie on November 14th, 2006 with no comments.
Read more articles on European and Poultry and One Pot Meals and Slow Cooker.

Fire ’n Suds Chili

SERVES 8

Ingredients:

• 6 slices thick bacon, julienned
• 3 lb boneless beef chuck steak, cubed
• 1 1/2 cups chopped onions
• 2 tbsp finely chopped seeded jalapeno pepper
• 6 cloves garlic, finely chopped
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp oregano, crumbled
• 2 tsp ground ancho chile pepper
• 3/4 tsp salt
• 1/4 tsp ground allspice
• 1 28 oz can diced tomatoes
• 1 28 oz can kidney beans, rinsed and drained
• 1 can beer

Directions:

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon with a slotted spoon; drain bacon on paper towels.
3. Drain off excess fat from pan; reserve for browning beef.
4. Add beef to pan in batches and brown on all sides, adding reserved fat as necessary.
5. Transfer beef to a plate. Add onions to pan and sauté until softened, about 5 minutes.
6. Add jalapeno pepper and garlic; sauté for 2 minutes.
7. Add next 6 ingredients (chili powder through allspice) and sauté until fragrant, about 1 minute.
8. Stir in tomatoes, beans, beer and bacon. Bring to a boil, scraping to loosen browned bits.
9. Return beef and any accumulated juices to pan. Bake, covered, at 350ºF, stirring occasionally, for 1 1/2 - 2 hours or until meat is tender.

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Written by Ian McKenzie on October 28th, 2006 with no comments.
Read more articles on Beef and One Pot Meals and Tex-Mex.

Tortellini with Peas

NGREDIENTS:

• 1 9-oz. pkg. refrigerated or frozen tortellini pasta
• 2 cups frozen baby peas
• 3 Tbsp. butter
• 1/2 cup grated Parmesan cheese

PREPARATION:

Cook tortellini as directed on package. Meanwhile, place peas in a colander. When the tortellini is cooked and al dente, pour the contents of the pot over the peas in the colander. Return to the pot. Add butter and stir over low heat until the butter is melted and pasta and peas are coated. Sprinkle with Parmesan cheese and serve. 3 servings

Written by tubaism on May 17th, 2006 with no comments.
Read more articles on Main Dish and Italian and Pasta and One Pot Meals.

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