Tofu-Vegetable Stir-Fry

Not bad. I think it could use more spice though. Maybe a tiny bit more Sriracha?

Tofu-Vegetable Stir-Fry
Courtesy of Food Network Magazine

1 cup white or jasmine rice
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 1-inch piece ginger, peeled and finely chopped
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces snow peas
1 14-ounce package soft tofu, drained and cut into 1-inch cubes

Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.

Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.

Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.

Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Crockpot Teriyaki Chicken

This tasted wonderful as a leftover dish. When it was fresh, it was a bit sweet. I think I will definitely serve it with something green next time too. Another easy mix and freeze crockpot meal for our busy kid-activity-filled weekdays.

Crockpot Teriyaki Chicken
Courtesy of Ring Around the Rosies

Medium – large bag of baby carrots, chopped
Red onion, chopped
2 large cans pineapple (undrained)
4 garlic cloves
4 chicken breasts
1 1/4 cup teriyaki sauce, divided

If you're freezing before cooking, mix ingredients together (only using 1 cup of teriyaki sauce), split between 2 bags, seal, and lay flat in freezer. Defrost in the refrigerator the night before you plan to cook it.

Add all ingredients to crockpot. Add additional 1/4 cup teriyaki sauce to crock pot. Cook on low for 6-7 hours. Serve over hot rice.

Pork and Edamame Fried Rice

This was okay. If I'm going to make fried rice at home though, I prefer to use this recipe.

I used regular white rice instead of the steam-in-the-bag kind. And I definitely recommend dialing down the spice if you don't care for spiciness or if you're giving this to kids. Neither of mine was crazy about it because it had a bit of a kick

Pork and Edamame Fried Rice
A variation on this recipe from Cooking Light



1/2 cup rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup shredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts

Cook rice according to package directions; set aside.

Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.

Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.

Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.

Thai Red Vegetarian Curry

I was thinking of making a Thai soup recently, but after getting all the ingredients, I realized that I didn't really think it would taste very good as a soup. So I decided to tweak things a bit, add a few more ingredients, and make a curry instead. And it came out really well!

Thai Red Vegetarian Curry



2 tablespoons olive oil, divided
14-16 ounces firm tofu, cut into 1/2-inch cubes
8 ounces mushrooms, sliced
1 small onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1 carrot, peeled and chopped
2 ounces snow peas, trimmed and sliced
1 tablespoon Thai red curry paste
Salt and pepper
14-ounce can coconut milk
1 tablespoon cornstarch
2 tablespoons cilantro, chopped
Cooked jasmine rice

Heat 1 tablespoon oil in skillet over medium heat. Add tofu and sauté until browned. Remove from pan and set aside.

Add remaining oil and mushrooms. Sauté for 3-5 minutes, until browned, moisture is released and starting to evaporate. Add rest of vegetables and curry paste; sauté for another 3-5 minutes, until onions are translucent.

Whisk together coconut milk and cornstarch. Return tofu to pan and add coconut milk mixture. Simmer until thickened. Add cilantro and serve over jasmine rice.

Drunken Risotto with Sausage and Spinach

I have successfully made risotto! The last time I made it, it was way too crunchy. I took my time, which helped a lot. The flavor of this one is awesome too. Which is a pleasant surprise since I usually find Rachael Ray dishes a bit on the bland side. I will be making this again.

Drunken Risotto with Sausage and Spinach
A variation on this recipe from Rachael Ray



3 cups dry red wine
2 cups chicken stock
2 tablespoons extra virgin olive oil
3/4 pound bulk Italian sweet or hot sausage
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1 1/2 cups Arborio rice
Salt and pepper
1 (5-ounce) package baby spinach, chopped
Freshly grated nutmeg, to your taste
2 tablespoons butter
1/2 cup grated Parmesan cheese

Heat wine and stock and keep warm over low flame.

Use a heavy pot with rounded sides to prepare risotto. Add 2 turns oil to the pan and heat over medium to medium-high flame. Add sausage and brown and crumble for a couple of minutes, then add onions and garlic and soften them up for a couple of minutes more. Stir in rice and combine, season with salt and pepper.

Start adding warm liquids a couple of ladles at a time, stirring vigorously each time you add the liquids to develop the starch. Allow liquids to almost fully evaporate before adding more. From the time you begin adding the liquids, the risotto will take 18 minutes to prepare. In the last 5 minutes of cook time, stir in the spinach, wilting it in one handful at a time. Stir a little freshly grated nutmeg into the risotto, about 1/8 teaspoon. In the last minute of cook time melt in 2 tablespoons butter then stir in cheese - a couple of handfuls of grated Parmesan.

Creamy Butternut Squash and Cashew Curry

This definitely needed a bit of added salt, but the spice level and general flavor are lovely. I used butternut squash rather than pumpkin because that's what I could find. And I couldn't find curry leaves or coconut cream, so I just left the leaves out and used a full can of full-fat coconut milk.

Creamy Butternut Squash and Cashew Curry
A variation on this recipe from Bon Appétit



2 tablespoons vegetable oil, divided
4 1/2 cups 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (from about one 1 3/4-pound whole pumpkin)
1/2 teaspoon mustard seeds
2 small red onions, cut into 1/3-inch wedges
2 garlic cloves, chopped
1 tablespoon finely grated peeled fresh ginger
3 dried chiles de árbol, chopped
3/4 cup unsalted roasted cashews
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 can unsweetened coconut milk
1/2 cup coarsely chopped cilantro plus additional for garnish
1 tablespoon fresh lime juice
Steamed basmati rice

Heat 1 tablespoon oil in large skillet over medium heat. Add squash and cook until golden, stirring occasionally, 8 to 10 minutes. Transfer to bowl.

Add 1 tablespoon oil to same skillet. Add mustard seeds; cook until seeds pop and leaves sizzle, 30 seconds. Add onions, garlic, and ginger. Sauté until onions are golden, 4 minutes. Add chiles, cashews, turmeric, and cumin; stir-fry 1 minute. Add coconut milk. Increase heat to medium-high. Boil until thickened, 2 minutes. Return squash to pan; reduce heat to medium. Simmer until squash is tender, 4 minutes. Stir in 1/2 cup cilantro and lime juice. Spoon over rice; garnish with additional cilantro.

Chicken Fajitas with Mexican Black Beans and Rice

I decided to make our last Sunday dinner a little easier by making it, primarily, a crockpot meal. And it was pretty tasty. The chicken itself wasn't my favorite. I definitely prefer the grilled/sautéed chicken I've had when I've had fajitas at a restaurant. The black beans and rice were quite good though. I've been enjoying having the leftovers with a little shredded cheese on top.



Chicken Fajitas
Courtesy of Stacy Makes Cents

1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
½ cup chicken broth
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

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Mexican Rice
Courtesy of The Pioneer Woman

2 tablespoons canola oil
1/2 whole large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 can Rotel (10 ounces)
1 can whole tomatoes (14.5 ounces)
2 cups low sodium chicken broth (more if needed)
1 teaspoon cumin (more to taste)
1 teaspoon kosher salt
Fresh cilantro, chopped

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

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Mexican Black Beans
Courtesy of Bon Appétit

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 14 1/2-ounce can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

Chicken Mole

Meh. I can never find dry chili peppers anywhere, so I'm fairly certain that's what was missing. It definitely needed something. I miss the mole we used to get in San Francisco.

Chicken Mole
A variation on this recipe from crockpot365.blogspot.com



2 pounds chicken breast
1/4 cup raw sesame seeds
1/2 cup raw slivered almonds
1 yellow onion, chopped
3 cloves garlic, minced
1/3 cup raisins
2 tablespoons chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1 cinnamon stick
1 (14-ounce) can diced tomatoes (and juice)
1 (6-ounce) can tomato paste
1/4 cup tequila
1 ounce unsweetened chocolate
2 cups water
Salt to taste
Rice and/or corn tortillas

In a small pan, brown the raw sesame seeds and almonds on the stove. Set aside to cool.

Put the chicken into the crockpot. Cover with everything else. Cook on low for about 8 hours. Shred meat with forks, and serve over rice and/or with corn tortillas. Salt to taste.

Autumn Sausage Casserole

This is a recipe that was originally meant to be cooked on the stovetop and then in the oven. And then it was turned into a crockpot meal because Stephanie O'Dea decided to cook in her crockpot every day for an entire year. But really, it should be cooked in the original way. It just doesn't really work in the crockpot. It was sticking so much to the crockpot insert that I stopped cooking it halfway into the cook time (which was fine because pretty much everything was cooked already, the crockpot time was really only meant to soften up the fruit and veggies). I'll make it again, but probably as a side dish next time. It's so reminiscent of stuffing/dressing that I'm not sure it would fly again as a main course (the husband isn't a giant fan of casseroles as it is... maybe I'll make it when he's away on business...).

Autumn Sausage Casserole
A variation on this recipe from Taste of Home



1 pound bulk pork sausage
1 medium apple, peeled and chopped
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
3 cups cooked long grain rice
1/2 cup raisins
1/3 cup minced fresh parsley (or 1 tablespoon dried parsley)
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper

In a large skillet, cook the sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350°F for 25-30 minutes or until heated through.

Asian Turkey Meatballs with Carrot Rice

This was totally delicious. I did end up overcooking the meatballs slightly because of some organization issues that led to putting the meatballs in really hot oil in a really hot pan. It didn't make a difference though. The flavors were wonderful. And I especially liked the added flavor squeezing the lime slices over both the meatballs and the rice gave the dish.

The kids weren't crazy about this dish since the meatballs had a bit of kick to them. But if you like more spice, I read in the reviews of this recipe that people had found that adding some ginger to the meatballs worked really well. I'll probably try it next time.

Asian Turkey Meatballs with Carrot Rice
Courtesy of Martha Stewart



Coarse salt
1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark-meat turkey or ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha)
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving

Preheat oven to 450°F. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.

Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.

In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.

Chicken Korma

This was tasty and smelled very autumnal. I paired it with some fresh green beans that were given to us by my in-laws from their garden, that I roasted with some salt, pepper and olive oil.

Chicken Korma
Courtesy of crockpot365.blogspot.com



1 pound boneless, skinless chicken, cut in chunks
1 large potato, peeled and cut in 1/2-inch chunks
1 large onion, coarsely chopped
1 (14.5-ounce) can stewed tomatoes and juice
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon ground cloves
1 teaspoon kosher salt
1 cinnamon stick
1/2 cup sour cream or plain yogurt (to add later)
Cooked white or brown long grain rice for serving

Use a 4-quart slow cooker. Put the chicken into the bottom of your pot. Add potato and onion. Pour in the tomatoes, and add garlic and all spices. Cover and cook on LOW for 6-8 hours, or HIGH for 3 to 4. Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over rice.

Black Beans and Yellow Rice

Meh. This was totally not worth the effort. Despite the spices that are added, it was pretty bland. And definitely needed some salt. I don't know if the chorizo would have helped, but since I couldn't find any, I used hot Italian sausage. I don't think I'll be trying it again, even if I do find chorizo at some point...

Black Beans and Yellow Rice
Courtesy of Cooking Light



4 ounces dried black beans
Cooking spray
4 ounces Spanish chorizo, thinly sliced
6 cups water, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1 1/2 cups chopped onion
1 orange bell pepper, chopped
1 jalapeño pepper, minced
2 garlic cloves, minced
1 cup uncooked long-grain rice
1/4 teaspoon ground turmeric
3 cups chopped fresh tomato
2 tablespoons chopped fresh cilantro

Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.

Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.

Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon rice into bowls, and top each serving with bean mixture, tomato, and cilantro.

Chicken and Cashews

This is a lovely version of Chinese take-out. Though I'm definitely going to add broccoli next time. Then I will have made Jonathan's go-to dish. Woot.

Chicken and Cashews
A variation on this recipe from Cooking Light



For the rice pilaf:
1 tablespoon canola oil
1/2 cup chopped onion
2 teaspoons grated peeled fresh ginger
2 cups chicken broth
1 cup long-grain rice
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

For the chicken and vegetables:
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews

Make rice pilaf: Heat canola oil in a large saucepan over medium-high heat. Add onion and ginger to pan; sauté 2 minutes. Stir in chicken broth, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in cilantro.

Make chicken and vegetables: Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Spicy Tofu, Mushrooms and Tomato Brown Rice Bowl

Very tasty and satisfying dish. I think Rachael Ray's portions are a bit flawed though. I had way too much rice, so I edited the recipe accordingly.

Spicy Tofu, Mushrooms and Tomato Brown Rice Bowl
A variation on this recipe from Rachael Ray

1 cup long-grain brown rice, rinsed
1/4 cup vegetable oil
3 cloves garlic, sliced
2 scallions, cut into 1-inch pieces, white and green parts separated
1 teaspoon crushed red pepper
8 ounces mushrooms, sliced
Salt and black pepper
One 14-ounce container firm tofu, cut into 1-inch cubes
1/2 pint grape tomatoes, halved lengthwise
2 tablespoons oyster sauce

In a medium saucepan, cook rice according to package directions. Fluff with a fork.

Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, scallion whites and crushed red pepper and stir until fragrant. Add the mushrooms and season with salt and black pepper. Cook until the mushroom liquid evaporates, about 3 minutes. Transfer the mixture to a plate.

Add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook until the tomatoes begin to soften, about 1 minute. Return the mushrooms to the pan and stir in the scallion greens. Serve with the rice

Jambalaya with Chicken Andouille

When I started cooking, one of the first things I ever made on a regular basis was jambalaya. It's one-pot and easy. But, given how often we used to have it (I would guess it was about once a week for over a year), I haven't made it in years. When I saw this recipe, I wanted to give it a shot again.

I tweaked the recipe a bit since I couldn't easily find turkey anywhere (weird) but did find some tasty-looking chicken andouille. It made it nice and spicy, which I think my tried and true one from years ago was actually lacking. I do think this could have used a little more liquid since my rice was a bit on the crunchy side. Overall, it was good though.

Jambalaya with Chicken Andouille
A variation on this recipe from Cooking Light



1 tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup uncooked long-grain rice
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
I package (12-13 ounces) chicken andouille sausage, chopped
2 tablespoons sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Vegetable Korma

Not bad. Jonathan liked it, but I definitely thought it needed some salt. I don't think I'll be adding it to my normal rotation, but it's worth a try if you like Indian food.

Vegetable Korma
Courtesy of Cooking Light

1 1/2 tablespoons butter
1 cup chopped onion
1 tablespoon minced peeled ginger
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1 cup frozen shelled edamame
1 (12-ounce) baking potato, peeled and diced
1 cup fat-free, lower-sodium chicken broth
1 teaspoon all-purpose flour
1 (13.5-ounce) can light coconut milk
3 cups cauliflower florets
2 cups hot cooked long-grain white rice

Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over white rice.

Spicy Asian Chicken with Brussels Sprouts

This is a tasty homemade dish if you're feeling like Chinese take-out but want to have more control over the calories, fat, etc.

Spicy Asian Chicken with Brussels Sprouts
Courtesy of Real Simple

1 cup long-grain white rice
1 large egg
1/2 cup cornstarch
1 pound boneless, skinless chicken breasts, thinly sliced (2 large)
3 tablespooons canola oil, plus more, if necessary
1/2 pound Brussels sprouts, thinly sliced
1 1-inch piece fresh ginger, peeled and cut into matchsticks
2 garlic cloves, thinly sliced
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons packed light brown sugar
1 red chili pepper, thinly sliced
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts

Cook the rice according to the package directions.

Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate.

Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.

Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

Spicy Asian Noodles with Chicken

An easy weeknight meal. I rounded it out a bit with some roasted broccoli.

Spicy Asian Noodles with Chicken
Courtesy of Cooking Light

1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups chopped roasted skinless, boneless chicken breasts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry-roasted peanuts

Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Chicken Biryani

This isn't as good as the chicken biryani I've had at Indian restaurants, but it's a good alternative if you can't get Indian food where you live or are watching your budget.

Chicken Biryani
Courtesy of Cooking Light



2 teaspoons canola oil
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 cup chopped onion (about 1 medium onion)
1 jalapeño pepper, seeded and minced
1 teaspoon minced fresh ginger
1 1/2 teaspoons garam masala
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 garlic cloves, minced
2 cups chopped plum tomato (about 2 tomatoes)
1 cup uncooked basmati rice
1/3 cup golden raisins
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds
4 lime wedges

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Cuban Black Bean Patties with Pineapple Rice

Tasty and easy.

Cuban Black Bean Patties with Pineapple Rice
Courtesy of Cooking Light



Rice:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Patties:
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced-fat sour cream

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.