Tag: dish

Long Grain and Wild Rice with Mushrooms and Shallots

by Pam on December 12, 2012

I wanted to make a quick and easy side dish to serve with the chicken I was making for dinner. I grabbed a box mix of wild rice and decided to kick it up a notch. I sautéed some mushrooms and shallots then topped them off with a bit of butter and soy sauce before mixing them and some fresh parsley in with the prepared wild rice mix. This dish couldn’t have been easier to make and the added mushroom and shallots made the rice taste so much better!

Prepare the rice per instructions.

Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes. Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.

Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.

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Long Grain and Wild Rice with Mushrooms and Shallots

Yield: 4

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.

Ingredients:

Box of wild rice mix, prepared per instructions
1 tsp olive oil
6 oz of button mushrooms, sliced
1 shallot, sliced
1 tsp butter
1-2 tsp soy sauce
1 tbsp fresh parsley, chopped

Directions:

Prepare the rice per instructions.

Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes. Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.

Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Anna Hales’ African-style chicken stew

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This classic African-style chicken stew, made by goodtoknow user Anna Hales, is oozing with spicy flavour. Packed full of tender chicken, sweet red peppers and smooth peanut butter, this tasty dish is perfect if you fancy feeding the family something a little different

Serves: 5-6
Prep time: 5 mins
Cooking time: 1 hr
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Not a fan of spice? Leave out 1tsp tabasco sauce and replace with tomato ketchup instead.

Ingredients

3 onions
2 cloves garli, chopped
3 tbsp fresh ginger grated
3 tsp cumin
3 tsp ground coriander
1tsp tabasco sauce
1 can chopped tomatoes
500ml chicken stock
200g smooth peanut butter
10 chicken drumsticks
2 red peppers, chopped
2 sweet potatoes, chopped
Bunch fresh coriander, chopped
Lime wedges to serve

Method

Slice the onions finely and fry for around 5 mins until soft. Add the garlic and all the spices and cook for a further 2 mins.
Add the chopped tomatoes, stock and the peanut butter and stir until the peanut butter is mixed in well.
Add the drumsticks and simmer for 30 mins, stirring regularly.
Add the red peppers and the sweet potatoes and cook until the potatoes are soft.
Stir in the chopped corriander. Serve with rice and a wedge of lime.

By Anna Hales

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Gordon ramsay chicken stew

Cheesy Baked Spaghetti Squash Boats with Grilled Chicken

Roasted spaghetti squashed topped with marinara sauce, grilled chicken, melted mozzarella and some fresh basil. I had a hard time naming this one, but I think you get the point.

I was craving something cheesy for dinner last night, and I had spaghetti squash sitting in my counter without a plan, so I came up with this tasty dish. When my husband heard what I was making, he didn’t sound too excited, but after he ate he thought it was pretty good.

If you’ve never had spaghetti squash before, it’s a winter squash that has spaghetti-like strands when you cook it and fluff it with a fork. Does it taste like spaghetti? Well no, it’s kind of neutral in flavor, so it takes on the flavor from whatever you season it with. I always have homemade marinara sauce ^[1]on hand, either in the refrigerator or freezer, which makes quick weeknight meals a snap.

If you want to speed this up, you can microwave the spaghetti squash instead, I provided both instructions below.

For those of you on Weight Watchers, each boat is only 6 points plus and it filled me up. In fact, because it’s so light, I may use fresh mozzarella next time I make this so it’s even cheesier, this recipe can afford it!

There are so many delicious types of winter squash, including acorn, butternut and spaghetti. Whichever gourd you go for, you can be assured you’re making a healthy choice. Winter squash is loaded with vitamins A and C, potassium and fiber. They also contain some folate and thiamin, a B vitamin that helps the body turn carbs into energy. Look for squash with a think, hard skin that’s free of blemishes. Make sure it feels heavy for its size—that’s a sign of freshness. You can keep squash for up to a month in a cool, dry place.

Baked Spaghetti Squash Chicken Parmesan Boats
gordon-ramsay-recipe.com
Servings: 4 Serving Size: 1 boat • Old Points: 6 pts • Points+: 6 pts
Calories: 326 • Fat: 8 g • Protein: 29 g • Carb: 35 g • Fiber: 7 g • Sugar: 10 g
Sodium: 318.5 mg (without salt)

Ingredients:

2 small/medium ripe spaghetti squash
salt and fresh pepper, to taste
4 thin chicken cutlets, about 3 oz each
pinch garlic powder
1/4 tsp oregano
2 cups quick marinara sauce^[2], warm
1 cup part skim shredded mozzarella (Polly-o)

Directions:

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes.

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.

Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes. Garnish with fresh basil and serve with parmesan cheese on the side if desired.

Nutritional information provided by Heather K Jones^[3], RD (aka The Diet P.I.).

References

^{^} homemade marinara sauce (www.gordon-ramsay-recipe.com)
^{^} quick marinara sauce (www.gordon-ramsay-recipe.com)
^{^} Heather K Jones (www.heatherkjones.com)