Tag Archives: rice

Slow Cooker Burrito Bowls

12 Oct

Every time the seasons change, I start hunting for new recipes. Anything I can toss in the slow cooker in the morning and have ready for dinner in the evening shoots straight to the top of my to-try list. When I came across a burrito bowl recipe from The Kitchn, I was pretty sure it was going to be a hit. It’s healthy, it uses ingredients I have in the house already and appeals to the adults and the foodNURDling. We topped the tender chicken, fluffy rice and kernels of corn and black beans with shredded cheese, avocado and hot sauce. You could also add sour cream, salsa and/or cilantro. I let everything cook for 6 hours, but you could certainly go 8 hours if that’s the timing that works for you. Cook up some rice on the stove, top with all the burrito-y goodness and you’re set!

Makes a lot. Unless you’re feeding a football team, you’ll have leftovers.

Ingredients

1-1 1/2lbs chicken thighs or breasts
1 15oz can diced tomatoes
1/2 c chicken stock (plus more for rice)
2 ts chili powder
2 ts salt
1 ts cumin
1 ts pepper
1 15oz can black beans, rinsed
1 c corn
2 c rice
Optional: sliced avocado, shredded cheese, salsa, cilantro, sour cream, hot sauce

Directions
1. Place the chicken, diced tomatoes, stock, chili powder, salt, cumin & pepper in the slow cooker. Ensure the chicken is immersed in the stock/liquid from the tomatoes. Add more stock (or water!) if necessary. Cook on low for 5 1/2 – 7 1/2 hours.
2. When the timer goes off, add in the black beans and corn. Stir everything let it cook for half an hour.
3. In the meantime, cook up the 2 cups of rice (I used jasmine rice, but you can use whatever you have in your kitchen). If you’ve got extra stock, use that instead of water. It’s much more flavourful.
4. When the 30 minutes are up (or are close enough to up) remove the chicken from the slow cooker and shred it with a couple of forks, taking care to remove any small bones. Toss the chicken back into the slow cooker and stir.
5. Grab some bowls and spoon in some rice, then the chicken, beans and corn with a good helping of the sauce. Top with whatever appeals to you and enjoy!

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Eating With My Hands at Lamesa

23 Oct

Any chance I get, I love to eat my food with my hands. Bacon? I eat with my hands. Scrambled eggs? Piled on toast and eaten with my hands. I have been known to eat gooey, rich chocolate cake with my hands and no one can convince me otherwise that it doesn’t make for a more joyful experience. (You people and your cutlery-for-pizza ways? I do not understand you.) So when I was invited to take part in a kamayan dinner at Lamesa last night, I was genuinely excited. Sitting down at a table draped with banana leaves and eventually adorned with brightly coloured, intensely flavoured food is my idea of a great dinner. Every Sunday, Lamesa is offering this kamayan (translated, means “hand to mouth”) dinner for a very reasonable $40/person that would be great for everyone: a group of friends, a family, a date. Best to make reservations and to know that this is not a fast meal: the idea is to sit with those you care about to share and enjoy a meal together. It’s a Filipino tradition that the owners and chefs want to bring to our awesome city and I think it’s a fabulous addition. It’s a feast for the senses.

Refreshments in hand, our table watched (and drooled) while head chef Rudy Boquilla and chef de cuisine Joash Dy elegantly placed the four different sauces on top of the banana leaves. First was the bagoong caramel, a fermented shrimp paste, followed by a soy garlic puree, sawsawan gel and housemade hot sauce. The sawasan gel was a table fave: thick, sweet and salty, it was made with soy, vinegar and garlic. Every once in a while, I would find another little pocket of it hidden under rice and I’d swipe whatever bite of food I had in my fingers through it. They could bottle and sell this stuff.

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Next to be served was a salad comprised of sour mango, arugula, radish and pretty heirloom carrots paired with mango chutney. This was followed by a sisig lettuce cup: iceberg lettuce piled high with chopped chicken, pork and beef cooked with chili, garlic and onions. Light and crunchy, these were light bites that helped to balance the rich meats that were to come.

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In the middle of the table, chef Dy spread out generous heaps of garlic fried rice topped with crispy garlic bits. On top of the rice, mussels and clams cooked in a broth of coconut milk, ginger and garlic. In between the shellfish, smoked, boneless bangus (marinated milkfish) were artfully placed. The smokiness of the fish and the brininess of the shellfish were making our mouths water. Next to come was the hands-down winner of the night: the crispy chicken adobo wings. This is not to say that the kare kare oxtail (braised in a peanut garlic sauce) wasn’t succulent and beautiful, because it was; but, this chicken was incredible. Maybe the best fried chicken in the city. A grand statement, to be sure, but it has to be tasted to be believed.

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The array: smoked fish, mussels, corn, oxtail, chicken adobo wings, rice, kale chip, pea shoots, lettuce cup and chicken tinola broth.

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Halved calamansi, pickled egg and mango chutney.

 

Not to be left out were the grilled corn, bok choy, kale chips, sweet purple yam cornbread, pickled egg and fresh calamansi that dotted the table. To say this was an epic meal would almost do it a disservice. It was a fun meal. A balanced meal. An “I am so full but can’t stop eating” meal. An “oh my god, did you try this with that??” meal. A meal one does not soon forget. Check out Lamesa at 669 Queen St. W., just west of Bathurst. They will be putting on the kamayan dinners every Sunday night – don’t forget to make reservations!

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Before…

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…after.

 

Mango Basmati Rice

25 Jun

Let’s face it: rice is…well, it’s just rice. It’s not the most exciting ingredient. But what it lacks in flavour it makes up for in versatility, transforming from modest to extraordinary with a few extra steps. This is a modified version of Tyler Florence’s recipe: I used peanuts instead of cashews as that’s what I had around. He also calls for mint, but you could use cilantro or basil, too. I served this with lemon curry chicken, but it would go well with shrimp, pork or fish dishes.

Ingredients

1 c basmati rice
1 inch piece ginger, peeled and smashed w/ side of the knife
kosher salt
1/2 lb green beans
1/2 red onion, coarsely chopped
1/4 c cashews
1/4 c mint leaves, coarsely chopped
1 mango, peeled, pitted & chopped
2 tb extra virgin olive oil
1/2 lemon, juiced
black pepper

Directions

1. Put rice in a sauce pan with the ginger, 2 cups of water and 1 1/2 ts salt. Bring to a simmer over medium heat. Stir, turn down the heat, cover and cook 12 minutes. (If serving cold, spread the rice on a baking sheet and bring to room temperature.) Discard ginger.
2. Meanwhile, bring a pot of salted water to a boil for the beans. Fill a large bowl with ice water and add just enough salt so that you can taste it. Boil the beans for three minutes and then place them in the ice water for another minute or so to stop the cooking and maintain their bright green colour.
3. Place the mango, red onion, mint and cashews in a large bowl. Stir together with olive oil and season with salt and pepper. Add in the rice and beans, seasoning with the lemon juice. Re-season with salt & pepper if necessary.

Roasted Poblanos w/ Chicken & Cheese

14 Mar

So many things about our trip to Belize made a lasting impression, not the least of which was the food.  I am seriously missing the flavours of Central America! I stumbled across a recipe for stuffed peppers a while back and, since I had some leftover roasted chicken in the fridge, it was clearly time to bust this one out!

Serves 2.

Ingredients

4 poblano/cubanelle peppers
2 tomatoes, chopped
1/2 white onion, chopped
1 clove garlic
1 ts dried oregano
1 ts cumin
1 ts cinnamon
1 ts salt
1 ts pepper
1 tb olive oil
2 c shredded chicken
1 1/2 c cooked rice
2 c cheddar, grated
1/4 cilantro, chopped
1 tb lime juice

Directions

1. Position oven rack 4 inches from broiler. Line sheet with foil.
2. Slit peppers from step to tip. Place on the sheet and broil, turning several times, until they are blackened.
3. Let the peppers cool then peel the skins, cut out the cores and return to the baking sheet.
4. Meanwhile, puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, salt and pepper. Cook 8-10 minutes on medium-high heat until all the liquid evaporates.
5.  Remove the pan from the heat and add the chicken, rice, 1 cup of the cheese, cilantro and lime juice. Season with salt to taste.
6. Divide filling among the four peppers. (This gets a little messy – don’t worry if some spills out.) Broil for 4 minutes.
7. Top the peppers with the remaining cup of cheese and then broil 2 more minutes.

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Pineapple Rice

17 Aug

Muy delicioso. A nice change to plain rice and is especially good with the Beef & Veggie bowl!

Serves 2.

Ingredients

2c vegetable broth
1 c rice
1 c pineapple, chopped
1 tb ginger, grated
1/4 c cilantro

Directions

1. Cook rice in vegetable broth and ginger.
2. When cooked, add pineapple chunks and cilantro.
3. Stirred til all ingredients are incorporated.
4. Serve!

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