Chicken Kofta with Pomegranate Rice

February 12th, 2017

Chicken Kofta with Pomegranate Rice

We are now officially Florida residents for the next 6 weeks.  The rental house is small, but the kitchen is updated and very functional.

NSB Kitchen

I am always seeking out new recipes.  From a stack of magazines in the cottage, I found this recipe for Chicken Kofta with Pomegranate Rice in an issue of Real Simple.  When I travel to rental houses, I prefer to bring herbs and spices. The basket you see next to the refrigerator holds all of my favorites from home. These Middle Eastern ground chicken patties call for cumin and cinnamon; a great flavor combination.

Chicken Kofta with Pomagranate Rice

The chicken is served with yellow rice with pomegranate seeds, cooling cucumber slices and a lemon infused yogurt sauce.  We enjoyed this on the backyard patio.  The ocean is just two blocks away.

NSB 1

We love this small beach community.

CHICKEN KOFTA WITH POMEGRANATE RICE ( Real Simple Magazine )

2/3 cup plain Greek yogurt
1/4 teaspoon kosher salt
1 lb. ground chicken
1 1/2 tsp. ground cumin
3/4 tsp. ground cinnamon
1 garlic clove, minced
1 Tbsp.extra-virgin olive oil
1 Tbsp. water
1 tsp. fresh lemon juice
4 cups cooked yellow rice
1/2 cup pomegranate seeds
1/2 cup sliced English cucumbers

Stir together the yogurt and salt.  Combine the chicken, cumin, cinnamon, garlic, and 2 tablespoons of the yogurt mixture in a medium bow.  Shape into 8 (3-inch long) oval patties.

Heat the oil in a large skillet over medium.  Cook the patties, turning occasionally, until golden brown and cooked through, about 12 minutes.

Stir the water and lemon juice into the remaining yogurt mixture.  Toss together the rice and pomegranate seeds.  Sere the patties with rice; top with the yogurt sauce and cucumber.

Printable Recipe

Sweet and Sour Pork with Papaya and Cashews

December 19th, 2014

Sweet and Sour Pork 1

 

A simple meal when you are overwhelmed with holiday preparations.  That is what is needed.  I have had this recipes for Sweet and Sour Pork with Papaya and Cashews for years.  I don’t even remember its provenance.  But I was happy to run across it again recently.  A single pork tenderloin was waiting in the freezer, papayas where available in the produce section of the supermarket and cashews were on the pantry shelf.  We enjoyed a quick and easy dinner.  All that was added was a bed of rice to meld with the pan sauce.

Sweet and Sour Pork 2

We are preparing to travel to visit family for the holidays.  We also have work that needs to be done at our Lake Lure Cottage.  Every three years the lake level is lowered so that homeowners can do repair work to seawalls and boathouse supports.  New Years will find us at a beach cottage on Mrytle Beach with long time friends.  So there is much organization to accomplish besides the usual Christmas rush.  Easy meal preparations is a boon for this time of year.  This recipe fits the bill.

Sweet and Sour Pork 3 close

Enjoy the festivities of the season.

SWEET AND SOUR PORK WITH PAPAYA AND CASHEWS

3/4 pound boneless pork loin or pork tenderloin, cubed
1/4 cup flour
1/2 teaspoon salt and pepper to taste
2 tablespoons oil
1/4 cup red wine vinegar
1/2 cup water
2 tablespoons brown sugar
1/4 cup pineapple juice
1 tablespoon cornstarch
1 papaya, peeled, seeded, cubed
1/4 cup cashews

Combine flour and salt and pepper.  Cut pork into 1/2 inch slices or cubes.  Dredge meat in flour, shaking off excess flour.  Saute in oil until browned and cooked through.  In saucepan over medium heat, combine vinegar, water, and brown sugar.  Bring to a boil, stirring frequently.  In a small bowl, blend pineapple juice and cornstarch.  Stir into vinegar and cook, stirring frequently, until thickened.  Gently fold in pork, papaya and cashews.  Serve over a bed of rice.

Printable Recipe

 

Bourbon Chicken Skewers and Orange-Pistachio Wild Rice Salad

June 29th, 2014

Grilled Chicken Kabobs 1

Grilling season is a great time of year.  It is sometimes a relief to turn the cooking over to my grill maestro.  It frees up my time to concentrate on side dishes. I love the flavor of this Bourbon marinade.  It is a little bit sweet and full flavored.  The recipe came from Paula on her blog Call me PMc.  It couldn’t be easier to mix together the bourbon, soy sauce, Worcestershire sauce, brown sugar, garlic and ginger.   The chicken skewers cook quickly.

Grilled Chicken Kabobs 2

I was looking for an interesting side dish to serve with the chicken and thought some kind of wild rice salad would be good.  I found a recipe from Ellie Krieger.  I wonder what happened to her show on the Food Network?  This orange and pistachio spiked rice salad is delicious.  It can be served cold or at room temperature.   It is even tasty warm.  It would be good with any barbecued chicken or pork.

Grilled Chicken Kabobs 3VI hope everyone has a wonderful 4th of July.  I will be taking a short break from blogging to spend time with the family.  We will be enjoying fireworks on the lake, swimming, hiking and most especially EATING.  Here is the gang that is coming.

Family on Labor DaySee you back here soon.

BOURBON CHICKEN SKEWERS

For recipe see this link

ORANGE-PISTACHIO WILD RICE SALAD  (From Ellie Krieger )

2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)
10 large basil leaves, sliced into ribbons (about 1/3 cup)
1/4 cup minced red onion
3 tablespoons chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest
For the dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 tablespoon orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt

For the dressing:
Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.

When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.

For the dressing:
Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.

Pour over rice mixture and toss to incorporate.

Printable Recipe

Tomato, Sweet Corn and Basil Risotto Cakes

February 22nd, 2014

 

Risotto Cake 3

 

What a lovely little risotto cake.  I love food that can be stuffed in a ramekin, baked, and then un-molded.  I was perusing Nourish Magazine, a quarterly magazine from New Zealand, on-line recently and found this recipe for a vegetable filled risotto cake.  Nourish promotes local, seasonal and vegetarian fare, although the vegetarianism is not total.  There are recipes using meat products as well.  It is always fun to get a fresh prospective on eating.

Risotto Cake New 1

 

The recipe makes six to eight risotto cakes.  I think this would make a lovely luncheon dish topped with a small dressed salad.  For dinner, it makes a pretty side to fish or chicken.  The risotto can be made ahead of time, placed in the ramekins and baked right before you are ready to serve the risotto cakes.  The flavor of the tomato, corn and basil adds lots of interest to the dish.

Risotto Cake New 2

 

So simple, but yet so lovely and delicious.

IMG_0800

On a change of subject, the above picture was taken at last year’s Bloggers’ get together at Larry, of Big Dude’s Eclectic Ramblings, and his wife  Bev’s Almost Heaven South lakeside pavillion in Tennessee.  We had the most wonderful luau with authentic delicious food, great company and a chance for all of us bloggers to connect with each other.  The event for 2014 is scheduled for either June 7th or 8th.  The official date will be announced in March.  We would like to invite any of our fellow bloggers to attend.  I can guarantee that you will have a good time.  You can contact Larry or Chris, at Nibble Me This, if you are interested in attending.

Blogger Party Grill line up

We had some of the best barbecue gurus in blogland manning the grills.  This grill line-up still brings a smile to my face.  Come and join us.

TOMATO, SWEET CORN AND BASIL RISOTTO CAKES

2 onions, diced
2 tbsp vegetable or canola oil
1 cup Arborio rice
3 1/2 cups tomatoes, diced (I used canned)
2 1/2 cups vegetable stock
2 spring onions, chopped
2 tbsp basil pesto
⅔ cup sweetcorn (I used frozen)
⅔ cup grated cheese (I used Parmesan)
3 eggs, beaten

Preheat the oven to 350 degrees F.

In a large pot, soften the onions in the oil.

Add Arborio rice and cook for a couple of minutes being careful not to let the rice catch on the pan.

Then add the tomatoes, mix well and let the Arborio rice absorb some of the moisture from the tomatoes before adding the stock.

When the Arborio rice is nearly cooked through take it off the heat and stir in the rest of the ingredients.

Spoon into greased ramekins and bake for approximately 30 minutes or until golden.  Un-mold by running a knife around the sides and inverting onto plates.

Serve with salad.

Printable recipe

Company Chicken

September 24th, 2011
I have had a lot of company lately.  We have eaten well with everyone pitching in to help.  But I haven’t thought to do a dish such as this.  This is one of those meals that you would serve at a dinner party like we used to have.  I am speaking for myself here.  At the lake we do not have a formal dining room.  We either eat on the screened in porch overlooking the lake or in the kitchen.  But this is also the kind of dish that I still like to make when time permits.  The chicken is not really complicated or time comsuming.  It can actually be prepared ahead of time and cooked when you are ready.  So no more excuses.  I am adding this to my list of company dishes.
The chicken is elegant with a savory stuffing under the skin.  I asked the butcher to bone the chicken breasts for me since it is impossible to find boneless breasts with the skin on.  The fillet strip is ground up in the food processor with spinach, cream, fennel seeds, lemon zest, and nutmeg to make the stuffing.  A spirited sauce is made with Madeira and chicken broth.
 
With the chicken I served Saffron Rice Timbales and Provencal Green Beans.  The two of us enjoyed it immensely.  Maybe next time I will actually share it with company. 
COMPANY CHICKEN ( Gourmet Magazine 1986)
For the stuffed chicken:
4 chicken breasts, boned but not skinned
1 1/2 tablespoons crushed ice
3 tablespoons chilled heavy cream
1/4 cup firmly packed cooked, squeezed, and chopped spinach (about 1/2 pound fresh)
3/4 teaspoon salt
1/4 teaspoon crushed fennel seeds
1/4 teaspoon grated lemon zest
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
For the sauce:
1/2 cup Madeira
3/4 cup chicken broth
1 teaspoon arrowroot dissolved in 1 tablespoon water
Arrange the chicken breasts skin side down on a cutting board, making sure the skin is evenly stretched over the breasts, and remove the fillet strip from each breast discarding the white tendon.  In a food processor grind the fillets.  Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream.  Add the spinach, the salt, the fennel seeds, the zest, the nutmeg, and the pepper and blend the filling well, scraping down the sides.  Turn the breasts skin side up and beginning at the pointed end pull the skin back carefully, leaving the thin trasparent membranes attached along a long side and leaving the skin attached at the opposite end.  Spread 3 tablespoons of the spinach filling evely over each breast, smoothing it, and stretch the skin over the filling to cover it.  Chill the chicken, wrapped tightly in plastic wrap, for 1 hour.  The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.  In a large ovenproof skillet heat the oil over moderately high heat until it is hot but not smoking, add the chicken, skin side down, and season it with salt and pepper.  Saute the chicken for 1 to 2 minutes, or until the skin is golden brown, turn it skin side up, and bake it, covered, in a preheated 400 degree oven for 10 minutes.  Mine took longer because the breasts were large.  Transfer the chicken to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
Make the sauce while the chicken is standing:  Pour off the fat from the skillet, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons.  Add the broth and boil the mixture, stirring, for 1 minute.  Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking for 1 minute.
Holding a knife at a 45 degree angle slice the chicken crosswise and arrange the slices, overlapping them slightly, on a platter.  Spoon some of the sauce around the chicken and serve the remaining sauce separately.  Serves 4. 
SAFFRON RICE TIMBALES (Gourmet Magazine 1986)
1/3 cup minced onion
1 1/2 tablespoons unsalted butter
1/8 teaspoon crumbled saffron threads
2/3 cup long-grain rice
1 1/4 cups canned chicken broth
3 tablespoons drained and finely chopped pimiento
In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the saffron and the rice, and cook the mixture, stirring, for 1 minute, or until the rice is coated well with the butter.  Add the broth, bring the liquid to a boil, and simmer the rice, covered, for 18 minutes, or until all the liquid is absorbed.  Stir in the pimiento, remove the pan from the heat, and let the rice stand, covered, for 5 minutes.  Pack the rice into 4 buttered 1/2-cup timbale molds (or small ramekins) and invert the timbales onto heated plates.  Serves 4.
PROVENCAL GREEN BEANS (Provence the Beautiful Cookbook)
1/4 cup olive oil
4 cloves garlic, minced
1 pound small tender green beans (haricots verts), trimmed
salt and freshly ground pepper
handful of dried bread crumbs
Warm the olive oil in a large frying pan over medium-high heat.  Add the garlic cloves and when they begin to sizzle and color, add the beans.  Cook, tossing repeatedly, for 4 to 5 minutes.  Season to taste with salt and pepper.  Add the crumbs and toss or stir with a wooden spoon only until the crumbs are crisp and begin to color.  Serve.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.