Peruvian Cilantro Rice and Chicken, Arroz con Pato, Arroz con Pollo

Adapted from:

http://southamericanfood.about.com/od/maincourses/r/arrozpollo1.htm
http://www.youtube.com/watch?v=-Mwz2FILG5k

My dear friend Lourdes Helfrich took me to my first Peruvian restaurant when we loved in Chicago.  I believe it was http://www.riosdesudamerica.com/.  After eating cows tongue, we had this magnificent rice with cilantro.  After 10 years, I still crave it, so I decided to cook it.

 <to be continued>

Beef roast in the slow cooker

There are tons of recipes to cook a beef roast in the slow cooker.  This is a low stress version of how to cook a roast.

http://allrecipes.com/recipe/ericas-delicious-slow-cooker-beef-roast/



http://allrecipes.com/recipe/slow-cooker-roast-beef/



http://allrecipes.com/recipe/slow-cooker-beef-roast/



First, by a roast.  I buy them usually when they are only on sale.  You can get 3lbs for $10 app.  I prefer boneless, but whatever will work.  You can use this recipe with a pork shoulder too.

You want to brown the meat at some point the best flavor.  My friend insists on seasoning and browning before putting it the crockpot.  Sometimes, I let it sit in the crock pot for an hour and then I brown and season.  It is up to you.

I recommend using a grill pan. I use this for almost all meat.  Here is an example:



Second, regarding seasoning, you need to season the meat and you need to season the water, which will become broth or gravy.  Seasoning can be as simple as salt and pepper, some take the easy route with lipton onion soup (my mom, rest her soul, included).  Since I try to live preservative free and have a new found interest in spices (key word, "try"), I use some fresh organic seasoning from the Spice Market in Milwaukee.  Today, I am using:

Ground Pepper
Sea Salt
Dried Parsley
Celery Salt
Paprika

Cumin
Cinnamon
Cayenne

ALSO, I love to add some Worcestershire -- actually a good amount (Lea & Perrins), and I added some chopped Garlic.  I am pretty sure everything I cook has garlic and onion. : Ds in

Third, what do you have for vegetables in fridge?  freezer?  cabinet?

The staples tend to be carrots and onions (maybe celery), but beyond that, it is wide open.  Can of carrots, freezer bag of beans...corn, peas, you get the idea.  Dump them in the crock pot with some water.

Today, I am avoiding potatoes.  Traditionally, I just add potatoes, carrots, and onion (Mom's influence).  However, I am trying to reduce potatoes. So, I added a bunch of veggies and no potatoes.

So, that is about it, meat, seasoning, and veggies...

For the best taste, throw this in the crockpot on low in the morning and by the time you get home (maybe 8-10 hours later), you will have a delicious hunk of meat.

The meat can be use as a soup, put on rice or potatoes, or can be pulled and put on a bun or in a sandwhich.  Or, you can do all of the above since you probably have enough to last a couple days.

Note, I did not use butter or oil, but you can.  However, I would recommend organic beef broth instead.  I did not use soy sauce, BBQ sauce, or balsamic vinegar, but you can.  It really depends on your preferences (I used Worcestershire).  I would chose olive oil or beef broth, if you must, and I would chose one maybe -- soy sauce, balsamic, BBQ sauce, or Worcestershire.  Healthy choices!

Enjoy!

The beef can be served on mashed potatoes, rice, or on a sandwich (or even tacos).  Once you eat most the beef, it makes a great vegetable beef soup that you can freeze.

Taco seasoning

Many times we want to turn to a packet of Old Paso or McCormick's taco seasoning.  However, these can have preservatives which can upset the stomach.  Instead try mixing up a small container of chili pepper, fresh (or dried) oregano, cumin, paprika, fresh chopped/minced garlic, cayenne, lime juice, etc.  It can be put on ground chicken for tacos or taco salad, boneless chicken thighs (more affordable) and sliced for chicken tacos, etc.

Add black beans to my chunky guac and serve on the side as a salad.

Also, I *strongly* recommend El Milagro Corn Tortillas from Chicago.  They have no preservatives, and are extremely affordable (80 cents at my local Puerto Rican grocery) vs $7 bucks in the organics section at the grocery.  You can freeze them and use them as needed.

http://www.el-milagro.com/

Green curry - chicken

There is a local restaurant that I love to visit because they have a variation of foods, including japanese and thai.  It has an awful name, Thainamite, but they have a nice variety from sushi maki rolls, to miso soup, to curry, etc.  One of my favorites is their green curry - of course, preceded by miso soup, a spring roll, maki roll, and glass of wine ;)

Years ago, I worked in Chicago research consulting firm with Ning.  Ning was from Thailand and would often cook lunch for me because she felt some need to feed me and take care of me, which I never do, so I appreciate when others do.  Ning was a vegetarian and only ate organic, which I didn't really understand the importance at the time, but no matter what she cooked, I ate it and liked it.  Even though I grew up in a very Midwestern home where we had to have three things to make a meal 1.) meat, 2.) potatoes, and 3.) a canned vegetable, and I never understood the vegetarian, vegan, organic movement, I still greatly appreciated her efforts.

Recently, I have moved to less perservatives, more fresh foods, less processing, less wheat and white flour, etc., and have learned Thai food is a great way to go and it IS easy to cook.  You need nothing more than chopped garlic, onions, peppers, chopped ginger (optional), soy sauce (optional), a meat or protein (optional).  The "thai" ingredients you need are coconut milk and green curry paste, which is offered through the Thai Kitchen line at the store is low/no preservatives or organic.

Anyway, this is my modified and simplified version of green thai curry chicken...

First:

Put some 1.) chicken broth or 2.) organic vegetable broth or 3.) olive oil in a pan and turn on 4-5 (medium heat).

I use the broth rather than oils when I am trying to slim down or if the oil is bothering my stomach.  Broth is a great alternative to cooking with butter and oil.

Second:

Then, add the chicken or protein (tofu, shrimp, whatever).  Many recipes call for boneless, skinless chicken breast, which are expensive, so I offer some alternatives.  If you are really on a budget, grab some chicken quarters.  If you prefer boneless, grab a package of boneless thighs.  Both of these you can easily rip/cut the skin of for a healthier option.  Or, if you are meatless, go for shrimp or tofu or more veggies.


--as the chicken is browning cook some Jasmine rice (love this stuff), 2 cups of water, 1 cup of rice, and some salt.  Bring to a boil.  Then, turn on low and let simmer for 15 minutes.  Or, read the back of the rice package.

Brown the chicken on each side.  It doesn't need to be cooked all the way through, but make sure it is browned.

Remove it.

In the same pan (with juices, etc.) start on the sauce.

Third:

Add a scoop of chopped garlic, chopped ginger, dash of soy sauce, one large onion sliced (add bell peppers if decided).

Add a scoop or two of green curry paste.

Let it cook for a few minutes until it amalgamates or things really mix with each other

Then, shake up and add a can of the coconut milk.

*Note: Sometimes I add miscellaneous -- today I am adding peas.

Once things are well mixed, make sure the stove is on a medium heat (4) and add back in the kitchen.  Cover and let simmer for 20 minutes.  This should allow for all the flavors to combine and the chicken to finish cooking.

So, serve the rice up with some chicken and green curry sauce over the top.

Adapted from: http://allrecipes.com/recipe/thai-green-curry-chicken/ and the back of the Thai Kitchen Green Curry paste.

*Note -- no sugar added, no fish sauce used

Tanya's Chunky Guac

All the typical ingredients, but different.   It is more like a avocado, tomato, and onion salad ;)  You better have a hefty chip to handle this.  Xochitls are great, but couldn't handle my Guac.  It is also great in a soft corn shell taco with grilled chicken (skinless, boneless thighs with cumin, salt, pepper, cayenne, etc.) and some shredded cheese.  I also love black beans with this too.  Chicken and black bean recipes to come.

1-2 Haas avocados, halved, seeded and peeled.  Simply chop into large chunks or not...do not dice or chop finely.  You wan to taste avocado when eating it.

Couple squeezes of lime juice (not too much, can always add more)

Few shakes/grinds of salt, kosher salt is best (I always like a lot)

Few good shakes of ground cumin (Cumin is a key ingredient)

Couple brief shakes of cayenne (not too much, can always add more)

Small jalapeno pepper, sliced or diced

Teaspoon full of chopped garlic (I always have a jar in the fridge)

Some chopped cilantro, just pull the leaves off  (so cheap when bought fresh in the veggie section)

NEXT -- Lots of onion and tomato!!

1/2 medium onion, chopped not diced (always have a bag int he fridge)

1 med-large beefsteak tomato (buy fresh, roma, cherry tomatoes, whatever works)

THEN -- Stir it with nothing more than a spoon.  The avocados should maintain their form to some point although some of them will cream into the other ingredients.  The guacamole, tomatoes, and onions are all visible.

It is always good to taste...and taste again...to reach the taste you like in your guacamole.

Adapted from:
http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html

*Note: I don't like dicing food.

Kidney Beans and Corn

Seriously....had not idea this would be THAT good....

I typed in some random vegetables that I had to use for dinner and found this.  It seemed very weird at the time, but ended up being an awesome dish.  I did make a few changes, of course.

I started off with yellow onions, chorizo, and olive oil.  Then, I browned some chicken (skinless, boenless thighs) on each side and used Tony C's.  I removed the chicken.  Then, I added red onions and garlic.  Then, I added some steamed corn and a can of kidney beans.  I added cumin and cayenne.  Also, then I found some frozen diced green peppers and added those.  I let simmer for the 20 minutes.  I added back in the chicken about half way through.  Then, I served it with Jasmine rice.  Yum!  Not pretty, but yum...

Adapted from:
http://allrecipes.com/recipe/kidney-beans-and-corn/

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