Wednesday, January 27, 2010

A healthier version of Arroz con Pollo

Arthur and I whipped up this recipe last week by just throwing a bunch of spices into a wok with some veggies, brown rice and chicken (and a pineapple....which I think Arthur then regretted, but I kind of enjoyed). It was very delicious and made plenty for leftovers the next day. Enjoy!

  • Chicken
  • Brown rice
  • 1 can diced or stewed tomatoes (not flavored)
  • Bell pepper(s)
  • Onion
  • Garlic
  • mushrooms
  • Broccoli
  • Cumin
  • Tumeric
  1. Start cooking the brown rice ahead of time--I don't really know exact quantities here so just base it on how much you think you'd eat. I think we made about 1.5 cups of wet rice
  2. Bake chicken in oven so that it is fully cooked but not dry. While the chicken is baking, you can begin your stir-fry.
  3. Saute onion and garlic in olive oil until it starts to brown slightly
  4. Add other vegetables and saute until somewhat cooked, but not completely soggy--you still have to add the chicken and the rice
  5. Shred the baked chicken with a fork and toss it into the stir-fry
  6. Add cumin and tumeric to taste
  7. Add rice and stewed tomatoes and let rice absorb the juices from the can of tomatoes
  8. Continue to add spices to taste
I thought this was a very delicious dish...if you guys make any changes to it, let me know, I'd love to make it again with additions. One potential addition would be sweet potato, though I'm not sure how well it would go with the mixture....just a thought :)

Friday, January 15, 2010

Tanya's pink sauce

Hey guys,

I thought I'd put this recipe on the blog so that I can easily find it when need be. Huge thanks to Tanya for was so delicious. I prefer it without the sausage...but I think most people would disagree :). A tip from Emily: "Note that in order to make the sauce turn out right, you also have to add a little tomato paste and a small can of tomato sauce. otherwise the sauce turns out really watery and a bit strange."


Mom's Pink Sauce:

2 tablespoons olive oil
1/4 cup carrots
1/2 cup onions
2 teaspoons minced garlic cloves
1/4 cup minced green onions
2 cups diced tomatoes in juice (16 ounce can of tam)
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh basil
1/2 pint heavy cream
4 cups cooked penne pasta
salt to taste
*should make 6 servings (consider doubling)

chop carrots and onions
sauce pan over medium heat, when hot add olive oil,

chopped carrots and onions
cook until carrots / onions soften and brown
add garlic, green onions, canned diced tomatoes
cook 15 minutes
add cream, crushed red pepper flakes, basil
cook another 15 minutes
cook penne pasta according to directions
place hot penne pasta in shallow pasta dish or bowl

spicy italian raw sausage, take out of casing and

crumble it (like cooking ground beef)
or get the precooked and just slice