Thursday, August 30, 2007

Ham, Rice and Beans

Another one-pan rice dish. The rice in this turned out slightly overcooked-- the result being a wonderfully mushy ham and bean dinner. If you want distinct rice grains, decrease the rice simmering time. I used Natural Goodness Swanson canned chicken broth to cut down on the salt (the ham is salty enough).

Serves 2 or 3
35 minutes
-large saucepan or pot
Quick and simple

2 (15 oz.) cans Natural Goodness Swanson Chicken broth
1 c. uncooked long grain white rice
1 medium head of broccoli
1 medium yellow onion
1 c. cubed Hormel Honey ham (the meat I used was not pre-sliced)
1 (14 oz.) can Bush navy beans

1. Pour both cans of chicken broth into the large saucepan or pot. Add in the white rice. Turn heat up to medium-high. While waiting for the broth to boil, tend to the veggies and ham. Keep an eye on the broth, don't let it boil over (you should have about 8 to 10 minutes to chop and cube).
2. Wash and cut the broccoli into bite-sized pieces. Dice the onion into small-ish pieces. Set veggies beside the range.
3. Unwrap your ham chunk. Cut into 1/2 inch thick slices, then 'cube' each slice. You should have about a cup of 1/2 inch thick cubes. Place besides range.
4. When broth comes to a rolling boil, turn the heat down to medium; keep the broth simmering gently (don't cover with a lid). Add in the ham cubes. Mix, then continue to simmer for 10 minutes.
5. Add in the chopped broccoli and onion. Stir, then continue to simmer for another 10 minutes. Add in a bit more water if it's getting too dry. However, by the end of 10 minutes, the rice should have absorbed most all of the liquid and the dish should be fairly thick.
6. Open, drain and rinse the navy beans. Gently stir them into the sticky rice dish. Turn down to medium-low. Heat beans through for about 2 to 3 minutes, stirring occasionally, making sure the rice is not burning on the bottom. It's done when the rice is very tender and the broccoli is cooked. Serve warm in a bowl alongside GF bread.

Sunday, August 12, 2007

Southwest Chicken

Cumin and chili powder seasoned lightly breaded chicken strips. Another one that's super quick. Good with Spanish rice.

Serves 2
25 minutes
-medium saucepan
Quick and simple

6 long, thin chicken tenders
1/4 to 1/2 c. GF flour (I used white sorghum flour)
2 tsp. chili powder
1 tsp. ground cumin
1 to 2 tbsp. olive oil

pepper jack cheese, for topping

1. Rinse off the chicken tenders. Place the chicken pieces into the saucepan. Sprinkle the GF flour over the top of the chicken. Flip the chicken and coat both sides well with the flour.
2. Sprinkle the coated chicken pieces with chili powder and cumin. Flip and mix chicken again, evenly seasoning the chicken.
3. Drizzle the olive oil over the coated, spiced chicken. Carefully turn and mix the chicken with the oil. Be sure to scrape the loose flour from the saucepan and press onto the chicken.
4. Begin cooking the chicken over medium heat. Cook chicken on one side for 5 minutes, then flip and cook for 5 minutes on the other side. The oil should be sizzling. Keep cooking and flipping the coated chicken from one side to the other until it's fully cooked and outside a crunchy golden brown-- not more than an additional 8 minutes.
5. Remove from the heat, sprinkle chicken with pepper jack cheese (if desired) and serve warm.