Coconut Saffron Basmati Rice

Coconut Saffron Basmati Rice

Since we make a stir-fry or a curry at our house on a weekly basis, this has become a staple.  This Coconut Saffron Basmati Rice recipe takes white rice and elevates it to regal status.  I could eat a big bowl of this on its own.  I could rub this all over my face and go to sleep in it.  I could springboard forward 2 and 1/2 somersaults in the pike position into a swimming pool of this stuff.

It is amazing.  

Adding coconut oil gives it a little tropical touch, but a serious tropical - sans umbrella.  The saffron brings that floral nuance that basmati rice already has, but forgot to bring to the dance.  The last part is the Better than Bouillon; which I think is really better than bouillon.  Saltiness is what rice needs to keep it from going flat on you.

One trick is to add twice the saffron the cheapskate side of your brain tells you to add.  Yes, saffron is the most expensive spice in the world.  Yes, at $1,000 per pound, it is ridiculously more expensive than anything else.  Yes, it takes between 50,000 and 75,000 dried flowers to produce only one pound of saffron.  Yes, a little bit goes a long way.

My cheapskate brain has told me all of these things but the rational thought that comes next should be, "If I bought this little jar of saffron in 1988, why is it still here?"  And that's the key.  How old is your saffron?  Was it picked sometime during the Carter Administration?  Get over it.  Dump it in some rice and buy some more.

The next trick is the coconut oil.  Stir it in at the end, to fluff the rice, and not in the beginning.  This is so that you don't cook the turquoise lagoon and white sand beach out of it.  You want the pure essence of the coconut to remain.  You may be pleasantly surprised how light coconut oil is, it is much lighter than olive oil or butter.

The last secret is Better than Bouillon.  This adds a complex saltiness that lends more body and richness than stock.  It can also sit in the fridge for eons.  Along with the rice, the saffron, and the coconut oil, these can be kept for a long time ready to be formed like Voltron when needed.

Coconut Saffron Basmati Rice 

• 1 cup Basmati rice, rinced well
• 2 cups water
• 1 tablespoon of Better than Bouillon
• 1 large pinch of saffron, don't be a Grinch
• 1 tablespoon of coconut oil

Add the saffron and the Better than Bouillon to the water in a small pot, covered, and bring to a boil.  Add the rice, which will cool the water, bring back to a boil, then reduce to a simmer.  Cook until the water has evaporated and the rice is cooked, about 15 minutes.  Kill the heat and stir in the coconut oil with a fork, fluffing the rice as well.  Serve hot with a shovel.

Serves 2

In case you didn't know what Voltron was...

Hearty Vegetarian Salad with Mushrooms and Yogurt Dressing

Hearty Vegetarian Salad with Mushrooms and Yogurt Dressing

This salad was built from the bottom up with a solid foundation of big hearty flavors that could appease any carnivore (as long as there’s still ice cream for dessert).  We have incorporated some of our favorite ingredients we often add to salads, the only thing special about this one is how many of them come out to make their cameo.

The more I eat mushrooms, the more I want to eat mushrooms.  I am always floored by the shear number of varieties out there and the dramatic differences between them.  We used some Baby Bellas (AKA Crimini, AKA Brown, AKA Baby Portobello, AKA Roman, AKA Italian) but you could use any ‘shroom you like.  Mushrooms add a ton of meaty, umami flavors that are a key component here.

Goat cheese adds creaminess, sunflower seeds add crunch, carrots add sweetness and color, chickpeas add heft.  All of those listed above have a mild earthiness that, along with the mushrooms, give the salad weight that a meat would otherwise provide.  The yogurt dressing ties everything together with a tangy-ness that makes it sing.

Hearty Vegetarian Salad with Mushrooms and Yogurt Dressing (printable recipe)

• 1/2 pound of mixed greens, we used a 50/50 spinach/greens blend
• 1 large carrot, peeled and grated
• 1/2 pound of mushrooms, sliced
• 2 ounces of goat cheese, crumbled
• 1/2 can of chickpeas, rinsed well
• 1/4 cup of dry roasted sunflower seeds

The Dressing:

• the juice of 1/2 a lemon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons yogurt, we used Greek-style

Add a tablespoon of olive oil or butter to a medium-hot pan then add the mushrooms.  Let them sit, undisturbed, for 2 minutes to allow them to brown a little.  Then add a pinch of salt, a twist of pepper and turn occasionally until they are soft, about another 5 minutes.

For the dressing, combine in a jar or other container with a lid and shake well to combine.  Set aside.  When the salad is ready to serve, dress the greens and the carrots and plate.

Crumble the goat cheese, dish out the sauteed mushrooms, top with the chickpeas, and sprinkle on the roasted sunflower seeds.  Sit back and enjoy a salad fit for a meal.  It pairs well with a big white wine like a Chardonnay or a Viognier.

Serves 2

Mocha Fillet Mignon with Saffron Rice

Mocha Fillet Mignon with Saffron Rice

We purchased a case of Clone 6 Cabernet Sauvignon from the Wine Garage some time ago and I was itching to open one and reap the rewards of my patience.  Knowing that Cabs, especially young ones, can have a high astringency from their tannins I began to think of ways I could doctor a steak to make it pair even better with these purple gromets.

Cabs often have notes of black pepper, smoke, dark chocolate, and coffee (along with their fruit) so I decided on a mocha dry rub and to fire the steaks on the grill as opposed to a pan-sear and finishing them in the oven.  I knew that the key was not to make the mocha obvious; the success would be in its subtlety.

If you couldn’t tell already, this blog is not our only job, and one of the guilty time-savers we have been implementing in our diets has been instant rice.  I know, I know, their texture is way off but when you make instant brown rice instead of white it keeps the yin and the yang of the universe at balance, right?

Maybe not completely in balance, but if you add enough butter and saffron to instant brown rice the result is pretty darn good.  That’s our little “pearl” for the week.  Tell a friend.

Mocha Fillet Mignon with Saffron Rice (printable recipe)

The dry rub for each steak:

• 1/2 teaspoon cocoa powder
• 1/2 teaspoon finely ground coffee
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper

Rub down each steak very well, working it into all the nooks and crannies (if steaks have nooks and crannies, find them, and rub the mocha into them).  Allow them to sit for at least 15 minutes to come to room temperature, but no longer than 30.

Cook the instant brown rice according to the directions on the box (they usually come in a box, with directions on them); however, add 50% more butter then called for, a pinch of salt, and a pinch of saffron.  Unfortunately, you’ll still know it was instant but it will at least taste good.

Grill the steaks until they are to your desired done-ness.  Pair with a Cabernet Sauvignon or another bold red with a backbone of tannins like a Merlot or a Syrah.  

Serve the steaks with the saffron rice and a side salad.  Since the wine and the dry rub have a lot of bitter in them, add a little honey or even a pinch of sugar to your salad dressing.  The sweet will be a counter-point to the bold flavors of the steaks and help balance your palate.

As a final touch, we added some of Olivia's Garlic and Herb Croutons to the salad.  They are buttery and delicious and have a great crunch to them.  They sent us some as a promotional gift and we are thankful for them, they are wonderful.

Enjoy!

Kombucha Chicken with Pineapple and Bell Pepper

Kombucha Chicken with Pineapple and Bell Pepper

Making a play on Sweet and Sour Chicken, kombucha adds a whole new element to the flavors of this Chinese-American dish.  Kombucha is fermented sweet tea so along with the sweetness, there’s a vinegar aspect and a hint of earthiness from the black tea.

The pineapple and bell peppers work amazingly with the honey, soy, and cilantro sauce.  Keeping the vegetables in large chunks retains their crunch and allows you to eat them more easily with chopsticks.  A little chili brings some heat into the mix and the ginger brings a brightness and a burst of flavor.

Everything takes about an hour - when served over saffron rice (recipe below) and with a side-salad, a healthy meal emerges.  

Kombucha Chicken with Pineapple (printable recipe)

• 6 thighs of chicken
• 1 teaspoon of oil
• 16 ounces of plain kombucha
• 3 tablespoons of soy sauce
• 1 tablespoon of balsamic vinegar
• 1 teaspoon of ginger, minced fine
• 1 tablespoon of honey
• 1 jalapeno, diced fine
• 1/2 pineapple, cut into chunks
• 1 carrot, diced
• 1 red bell pepper, cut into chunks
• 2 tablesopoons cilantro, minced
• juice of one lime
• salt and pepper

Season both sides of the chicken with salt and pepper.  In a pan over medium-high heat, add about a teaspoon of oil to cover the bottom and add the chicken, skin-side down.  Sear the skin until it is crispy, about 10-12 minutes.

While the chicken is crisping, in a small pot, bring the kombucha to a simmer.  When the chicken is done searing, add it to the pot with the kombucha.  Allow the thighs to simmer for 30 minutes.

Drain the oil and rendered fat from the pan and add the jalapeno, carrot, soy sauce, balsamic vinegar, ginger, honey, and a teaspoon of salt.  Make sure to scrape the browned bits from the bottom of the pan.  Turn the heat down to low and let all of these reduce while the chicken braises.

After 20 minutes, add the pineapple and bell pepper to the pan with the sauce.  10 minutes later, when the chicken is done braising, pull the thighs from the kombucha and add it to the pan with the pineapple and the bell pepper.

Turn the heat to high.  Give everything a few turns to coat the chicken well, about 5 minutes.  Kill the heat, add the lime juice and the cilantro and serve hot over rice.

Saffron rice
Follow instructions for 4 servings of rice from package and add a pinch of saffron (about 10 “hairs”) and a tablespoon of butter.  Be sure to rinse the rice well.

Easy Beef Stroganoff

Easy Beef Stroganoff

I love this recipe.  If all Russian cuisine were this good, there'd be a borsch stand on every corner in New York City.  There are many variations of Beef Stroganoff but essentially it consists of strips or cubes of beef in a brown sauce, served over noodles or white rice.  

Use a beefy cut of steak, like chuck roast, for the most flavor.  Most recipes use mustard and sour cream although some add paprika, others garlic, and some dices dill pickle.  We added parsley and thyme.  This is comfort food at its finest.  

This takes a little bit of time, about an hour or so, but not much prep work (chopping, etc.).  As Alton Brown likes to say, "Your patience will be rewarded."  Make enough for leftovers, it stores well in the fridge and it reheats well in the microwave.  It may even be better the next day.

Easy Beef Stroganoff (printable recipe)

Ingredients: 

• 1 pound steak, cut into 1 inch cubes
• 1/2 large onion, diced
• 1/3 cup dry white wine
• 4 cups beef broth
• 1/2 pound of button or crimini mushrooms
• 1/3 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon of fresh thyme, 1/2 teaspoon for dried
• 3 tablespoons finely minced parsley
• Salt & Pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon of butter
• 1/2 pound of egg noodles

Heat the olive oil in a deep-sided sauté pan on medium-high heat and add the beef.  Season the meat with a sprinkle of salt and several turns of freshly ground black pepper.  Sear the meat on all sides turning the pieces as they brown.  Remove the seared meat, set aside in a bowl, and add the onions to the pan. 

Add another pinch of salt, and a few grinds of pepper.  Cook the onions, stirring occasionally until translucent, about 6 minutes.  Add the wine and de-glaze the pan, scraping all the tasty bits off the bottom with a wooden spoon.  Allow to reduce almost completely.

Add the beef broth, the meat, and any accumulated juices from the bowl in with the onions.  Bring to a boil then lower heat and allow to simmer.

In another pan over medium heat, add a tablespoon of butter, the thyme, the mushrooms, and another couple grinds of pepper.  Allow the mushrooms to brown, about 6-8 minutes.  Once the meat is tender and the sauce is reduced, drop the noodles into boiling water to be cooked.

Fold in the mushrooms, mustard, parsley, and sour cream in with the meat and sauce.  Incorporate the egg noodles in with the sauce and serve in a bowl.

Garnish with a sprinkle more of parsley and a dollop of sour cream.  I like to add some more raw onions and a squirt of lemon juice, and although my toppings are a little unorthodox, it's delicious.

Wonton Vegetable Soup

Wonton Vegetable Soup

You can find bok choy anytime of year but its peak season is during the winter months. I like the baby bok choy for this soup but if you can't find it feel free to substitute for the larger bok choy or even Napa cabbage. 

I kept this soup on the simpler side with just the wontons and vegetables, but it would also be great with some shrimp and chicken thrown in. Also, don't feel you have to limit yourself to these vegetables, throw in whatever you like or may have on hand!

This recipe makes a good amount of wontons, so if you have extra throw them in the freezer and save for later use. This recipe was adapted from Emeril Lagasse.  

Ingredients:

Wontons

• 20-30 wonton wrappers
• 8 oz ground pork
• 1 teaspoon ginger, minced
• 2 teaspoon garlic, minced
• 1/2 teaspoon sesame oil
• 1 teaspoon rice wine vinegar
• 1 Tablespoon soy sauce
• 2 Tablespoon scallions, finely sliced

Soup

• 1/2 Tablespoon vegetable oil
• 2 cloves garlic, smashed
• 2 slices ginger root, 1 inch thick
• 10 cups chicken broth
• 1 1/2 Tablespoons soy sauce
• 1 Tablespoon, fresh ginger juice**
• 2 medium carrots, peel and sliced
• 2-3 baby bok choy, sliced
• 4-6 cremini or shitake mushrooms, thinly sliced
• Salt and pepper
• Scallions and chili paste for garnish

**grate ginger and then squeeze out the liquid

Instructions:

To assemble the wontons: In a bowl combine pork, ginger, garlic, sesame oil, rice wine vinegar, soy sauce and scallions. Lay wontons on counter and place 1 teaspoon of pork filling in the middle of each square. 

Brush all four edges of the wrapper with a little water and fold corners together so it forms a triangle. Seal tightly so that all the extra air is removed from inside.  Continue to fold the 2 bottom corners together so they stick together. Let wontons sit while you make the soup.

For the soup: Add oil to a large pot over medium heat.  Add garlic and ginger and saute for 1-2 minutes then add in broth and bring up to a boil.  Reduce heat and let soup simmer for 20-30 so the garlic and ginger infuse into the soup. Once it has infused, remove garlic and ginger pieces and add in soy sauce and ginger juice.

Add in carrots, bok choy, and mushrooms and let simmer 3-5 minutes or until they begin to get tender. Add in wontons and simmer an additional 5-10 minutes or until pork is cooked through.  Check soup for seasonings and add salt and pepper to taste. Ladle in soup bowls and serve.  Garnish with sliced scallions and pass around chili paste for those who like a little heat.

Makes 4-6 servings


Braised Beef Ragu

Braised Beef Ragu

This dish is amazing, There is such depth of flavor that each bite takes you to the streets of Rome, sans motorscooters of course.  The texture of the shredded beef stands up well with the bite of al dente Campanelle.  By puréeing the mushrooms and the panchetta the richness of each is multiplied.

We got this recipe from Joanne Weir which she calls Braised Beef in Two Courses but we only made the first course here, the pasta course.  It is a little bit more work than your standard pasta dish but well worth the effort.  Spend a little time on a Sunday afternoon and make enough to take to work for lunch on Monday.

Your labor will be rewarded.

Ingredients:

• 1/2 ounce dried porcini mushrooms
• 1 tablespoon olive oil
• 3 pounds beef chuck
• Salt and freshly ground black pepper
• 3 ounces pancetta, diced
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 1 medium yellow onion, finely diced
• 5 cloves garlic, minced
• 1/2 cup tomato paste
• 2 teaspoons sugar
• 3 cups peeled, seeded and diced tomatoes, canned
• 1 pound pasta, we used campanelle
• Freshly grated Parmigiano Reggiano

Directions:

Pour 4 cups boiling water over the dried porcini mushrooms and let sit until the water is cool.

Heat the olive oil in a large pot or heavy casserole over medium-high heat. Season the meat well with salt and pepper and brown the meat, turning occasionally, until browned on both sides, about 10 minutes. Remove the meat from the pan and set aside.

Add the pancetta to the pan and stirring occasionally  cook until golden, about 10 minutes. Add the carrots, celery, and onions to the pan and cook until they begin to soften, about 15 minutes. Strain the porcini and reserve the liquid. Add the revived porcini mushrooms and the garlic to the pan.

In a large bowl, combine the tomato paste, sugar, porcini soaking liquid and tomatoes. Increase the heat to high, add the tomato mixture and add the meat back into the pan. Bring to a boil, reduce the heat to low and simmer, uncovered, turning the meat occasionally, until the meat is tender and falling apart, 2 1/2 to 3 hours.  You could also place the meat in a 350 degree oven.

If the sauce thickens too much, add water.  Remove the meat from the pan and cover with foil. Purée the sauce in a blender until it is smooth. Season with salt and pepper.

Cook the pasta in boiling salted water until tender. Toss the pasta with as much sauce as needed. Serve with the grated Parmigiano Reggiano.

Bon Appétit!

Chicken Tetrazzini

What a great meal for a dark and stormy night.  The mushrooms and the peas add a wholesome goodness to the body of the pasta and the chicken.  We lightened up the cream sauce a little from the original and it was still plenty umptious.  The Parmesan and the breadcrumbs add a little crunchy topping for that extra touch of texture.  

This is adapted from Giada De Laurentiis' Chicken Tetrazzini: Giada's Family Dinners.

Ingredients

• 9 Tbs butter
• 2 Tbs olive oil
• 4 chicken breasts on the bone with the skin
• 2 1/4 tsp salt
• 1 1/4 tsp freshly ground black pepper
• 1 pound sliced white mushrooms
• 1 large onion, chopped fine
• 5 cloves garlic, minced well
• 1 Tbs chopped thyme leaves, fresh
• 1/2 cup white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk at room temperature
• 1/2 cup heavy whipping cream at room temperature
• 1 cup chicken broth
• 1/8 tsp ground nutmeg, freshly ground is best
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley
• 1 cup grated Parmesan
• 1/4 cup Italian-style breadcrumbs

Directions

Preheat the oven to 350 degrees F.  Season the chicken breasts with salt, pepper, and olive oil and roast for about 35 minutes.  Allow to cool a bit and shred with your fingers or two forks.  Put the chicken into a bowl and set aside.

Butter the inside of a 13 by 9 by 2-inch baking dish. 

Add 1 Tbs each of butter and oil to a pan.  Add the mushrooms and sauté over high heat until the mushrooms soften and start to become golden, about 10 minutes. Then add the onion, garlic, and thyme, and sauté until the onion is translucent, another 8 minutes or so. Add the wine and simmer until it evaporates. Transfer the mixture to the bowl with the chicken.

Melt 3 more Tbs butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes to make a light roux. Whisk in the milk, cream, chicken broth, nutmeg, 2 tsp salt, and 1 tsp pepper. Increase the heat to high. Cover and bring to a boil - then simmer, uncovered, until the sauce thickens slightly.  Whisk often (about 10 minutes).

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but but not mushy, about 9 minutes. Drain water. Add the linguine, sauce, peas, and parsley to the chicken and mushroom mixture. Toss until the sauce coats everything well..

Transfer the chicken and pasta mixture to the prepared baking dish. Mix the cheese and breadcrumbs and sprinkle the over the pasta. Dot with the remaining 3 tablespoons of butter. Bake uncovered until golden brown on top and the sauce begins to bubble, about 25 minutes. 

Pot Roast Tacos

These were amazing!  The meat was flavorful, and had just the right texture; tender, but not without a slight chew to it.  You could taste the cumin and chili, and though it wasn't distinct, the bay leaves added another earthy note.  The recipe made plenty and we reheated it two days later and I think it may have been even better.

Adapted from the recipe Mexican Pot Roast Tacos in Tyler Florence: Dinner at My Place.

• 2 pounds beef chuck roast
• Kosher salt to taste
• Ground black pepper to taste
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 large onion, sliced
• 1 (28-ounce) can crushed tomatoes
• 1 Tbs ancho chile powder
• 1 Tbs cayenne pepper
• 1 Tbs ground cumin
• 3 bay leaves
• 6 fresh corn tortillas
• 3 cups shredded iceburg lettuce
• 2 cups queso fresco, crumbled

Directions

Preheat oven to 300 degrees.

Season all sides of the beef with salt and pepper. In a large Dutch oven, or other heavy pot on moderately high heat put 2 tablespoons of olive oil and brown all sides of the meat.

Add the onions and saute until soft,  add smashed garlic and saute for an additional minute. Then add the crushed tomatoes and all spices.  Fill the pot with water until it just covers the meat and bring to a simmer.  

Cover and place in a 300 degree oven for about 3 hours or until the meat is fork tender. Let the meat cool in the liquid. Once it is cool, shred meat with two forks.  Set aside.

Assemble the tacos:

Lay some shredded beef as a base inside the corn tortilla. Top with queso fresco, salsa (homemade or the stuff from the deli section beats jarred hands-down), and shredded lettuce. If you like additional heat try some hot sauce like Castillo's Salsa Habenera Orange (careful, it's extremely HOT).  Garnish with fresh cilantro leaves, unless like my father-in-law, you're a member of the I Hate Cilantro Community...

Awesome Shrimp and Vegetable Lo Mein

Shrimp Lo Mein - photo by absentmindedprof

Chef Amy Koch adapted this from 1,000 Lowfat Recipes by Terry Blonder Golson (GREAT book), there are a ton of veggies which add color and crunch.  You can easily substitute your favorite veggies, like she did.  Use the recipe as a guide and make it your own.  

Awesome Shrimp and Vegetable Lo Mein

• 1 teaspoon finely grated ginger
• 2 tablespoon rice vinegar
• 3 tablespoon soy sauce
• 1/4 teaspoon toasted sesame oil
• 1/2 cup chicken broth (preferably low-sodium)
• 2 teaspoon cornstarch
• 1/2 teaspoon of chili garlic sauce

• 1 carrot, shredded
• 1 red bell pepper, julienne
• 1 yellow bell pepper, julienne
• 1 cup snow peas, ends and strings removed, julienne same width as bell peppers
• 3 scallions, sliced
• 1 cup fresh bean sprouts
• 2 tablespoon vegetable oil
• 1 pound shrimp, peeled and de-veined
• Juice from 1/2 lime

12 ounces Chinese noodles, cooked


Start by making sauce: Whisk together ginger, rice vinegar, soy sauce, sesame oil, chicken broth, cornstarch, and chili garlic sauce. Set aside

Heat 1 tablespoon vegetable oil in wok or large saute pan.  Season shrimp with salt and pepper, then add to heated oil.  Cook until shrimp turns pink, about 1 minute per side. Remove cooked shrimp to plate and squeeze on the lime juice. Keep warm.  

Add the other 1 tablespoon of oil to pan and add vegetables. Saute on medium-high heat until crisp tender, about 3-4 minutes.  Pour in sauce and let simmer with vegetables for 1 minutes.  Add cooked noodles and toss to combine.  Top with shrimp and serve.

Enjoy!