Tag: cook

Coconut Cilantro Rice

by Pam on June 12, 2013

After looking online for different Asian rice recipes, I decided to make my own version of coconut cilantro rice. In this recipe I used light coconut milk (because that’s what I had on hand) but if you want the rice to have a stronger coconut flavor and to be extra rich then you should definitely use regular coconut milk. I think the cilantro gave it an extra special flavor and it really paired perfectly with the Asian Salmon^[1] and the Garlic-Ginger Bok Choy Sauté^[2]. It turned out really delicious and we all loved it, even my daughter, who usually doesn’t care for rice.

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.

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Coconut Cilantro Rice

Yield: 4-5

Total Time: 30 min.

Ingredients:

1 tsp olive oil
1 clove of garlic
1 cup basmati rice
1 cup chicken broth
1 cup light coconut milk
1/2 cup fresh cilantro, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Asian Salmon (www.gordon-ramsay-recipe.com)
^{^} Garlic-Ginger Bok Choy Sauté (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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How to cook your chicken this month

We’ve rounded up the most popular chicken recipes this month and popped them all in one place just for you. From chicken and chocolate (yes, really!) to healthy chicken salads, we’ve got plenty of delicious recipes to choose from this month.

Chicken is such a versatile ingredient and it’s handy to always have some in your fridge or freezer. Packed full of protein, chicken will keep you fuller for longer which is perfect if you’re trying to be healthy as it will help you to stop snacking between meals.

This month, we’re hoping the sun is going to come out to play so we can wheel out the barbecues and cook one of our delicious BBQ chicken recipes – you needn’t be scared to cook this meat on the barbecue with our foolproof ideas.

Don’t forget to save any of your favourite recipes in your very own online recipe book. You can store all of your top recipes in one place so you can make them later.

Click through your top chicken recipes for June 2013…

Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup

by Pam on October 5, 2014

I just turned my favorite pasta dish into a soup! The last time I made Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini, I added a bit of extra broth to the sauce and the following days leftovers seemed more like a bowl of soup. I LOVED IT! Ever since then, I have had a desire to make this pasta into a big pot of soup. Last week, my daughter had two teeth pulled and her mouth was hurting so I decided this would be the perfect time to test out this new soup. I loved that it only took about 30 minutes to make but tasted fantastic. Instead of arugula I used kale because it was what I had on hand. My son opted for topping his soup with freshly shaved Parmesan and my husband and I chose little bits of mozzarella while my daughter had no cheese. Either way was terrific – we all gobbled it up and thought it was delicious. The leftovers were even more flavorful! ^[1]

Heat the olive oil in a large skillet over medium high heat. Add the sausage and mash using a potato masher until it crumbles. Add the crushed fennel seed and crushed red pepper flakes then cook, stirring occasionally, for 2-3 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute. Add the chicken broth to the skillet and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by mashing them with the potato masher. Cook for 20 minutes until the tomatoes are starting to burst. Add the broken pasta and kale and cook for 10-12 minutes, or until the pasta is cooked through. Taste the soup and re-season with sea salt and freshly cracked pepper, if needed. Ladle soup into bowls. Top, if desired, with parmesan shavings or pieces of mozzarella. Serve with crusty bread. Enjoy.

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Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup

Yield: 8

Total Time: 30-35 min.

Ingredients:

2 tsp olive oil
1 lb chicken Italian sausages
1 tsp fennel seeds, crushed
Pinch of crushed red pepper flakes
5 cloves of garlic, minced
8 cups of chicken broth
2 cups of grape tomatoes
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped
9 oz linguine, broken into small pieces

Directions:

Heat the olive oil in a large skillet over medium high heat. Add the sausage and mash using a potato masher until it crumbles. Add the crushed fennel seed and crushed red pepper flakes then cook, stirring occasionally, for 2-3 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute. Add the chicken broth to the skillet and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by mashing them with the potato masher. Cook for 20 minutes until the tomatoes are starting to burst. Add the broken pasta and kale and cook for 10-12 minutes, or until the pasta is cooked through. Taste the soup and re-season with sea salt and freshly cracked pepper, if needed. Ladle soup into bowls. Top, if desired, with parmesan shavings or pieces of mozzarella. Serve with crusty bread. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)