This morning in my rice cooker

I have a wonderful porridge cooking in my rice cooker this morning.  I combined equal amounts (~3/4 cup each) of steel cut oats, sliced almonds and quinoa with 2 over ripe bananas, a can of evaporated skim milk, 2 cans of water, and 1/2 cup of Splenda brown sugar blend.    It is on the porridge setting and cooking away now.  It smells heavenly!!

Diane's Menu 5/2/2011 - 5/11/2011

Diane's Menu 5/2/2011 - 5/11/2011

This is a celebration week! Cinco de Maya and our anniversary!

Mon 5/2 - Pizza
Tue 5/3 - Out for anniversary dinner
Wed 5/4 - Pork Cutlets and veggies with Quinoa in Rice Cooker
Thu 5/5 - Mexican Corn Cakes (filled with chorizo, jalapenos, corn, black beans and spices)
Fri 5/6 - Chicken Chili with White Beans and Spinach with Brown Rice in Rice Cooker
Sat 5/7 - Whole Wheat Pasta with Hot Sausage
Sun 5/8 - Spanish Chicken and Yellow Rice in Rice Cooker
Mon 5/9 - Pizza
Tue 5/10 - Short Ribs Stew in Slow Cooker
Wed 5/11 - Kielbasa Stew with Sauerkraut and Apples

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Curried Quinoa and Roasted Garlic Chicken Sausage

Today's Dinner in Rice Cooker: Curried Quinoa and Roasted Garlic Chicken Sausage

Put rice cooker on brown, or high - If you only have an ON/OFF cooker, you can skip the browning or brown in a skillet first

Brown:
...
1 large onion, chopped
4 chicken sausage, cut into 1 inch pieces
3 tablespoons curry powder (we like it very hot and I make my own)

Stir to combine and let onion get soft.

Add

1 14 ounce can fat free chicken broth
1 14 ounce can water
Empty Can filled with Quinoa

What I did was empty the can of chicken broth into the rice cooker and used the can to measure the quinoa. Then I filled can with water, which washed out any remaining quinoa.

Set rice cooker for white rice and close it to cook. When it switches to keep warm add 1 1/2 cups of frozen peas and close to allow peas to thaw and warm.

Makes enough for 3 hungry people.

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Diane's Menu 7/8/2010 - 7/14/2010

Diane's Menu 7/8/2010 - 7/14/2010

7/8 Thu - BBQ Country Style Pork Ribs, Bean and Corn Salad
7/9 Fri - Grilled Chicken, Brown Rice Pilaf, Salad
7/10 Sat - Rib Eye Steak, Baked Potatoes, Cucumber and Tomato Salad
7/11 Sun - Pasta and Peas
7/12 Mon - Take out pizza
7/13 Tue - Hot Buffalo Meatballs over Brown Rice, Salad
7/14 Wed - Asian Grilled Pork Chops, Asian Slaw

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Menu 1-21-2010 to 1-27-2010

Diane's Menu 1/21/2010 to 1/27/2010


Thursday - Pepperoni Orzo Pasta
Friday - Champagne, Prime Rib, Broccoli, Baked Potato, Caesar Salad, Creme Brulee
Saturday - BBQ Ribs, Carrots, Brown Rice
Sunday - Dinner at my sisters house - Roast Pork, Peach Melba Dessert
Monday - Out for Birthday
Tuesday - Ham and Beans in Slow Cooker
Wednesday - Ribs, Cheesy Broccoli Rice

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RED CURRY CHICKEN

Here is the recipe for our dinner tonight from the Glorious One-Pot Meals cookbook. . Made with chicken broth instead of lite coconut milk it is 6 Weight Watchers points per serving. If made with the coconut milk (lite) it is 9 points per serving. The recipe serves 2.

This is INFUSION cooking. Use the appropriate size pot and layer exactly as stated. DO NO STIR.

RED CURRY CHICKEN

1 cup Quinoa (can substitute brown rice, that has been soaked for 30 minutes, or regular rice but no longer Simply Filling)

3/4 pound chicken breasts or thighs

One 14 ounce can coconut milk, light or regular (I used fat free chicken broth, if you use coconut milk lite it adds 3 points per serving and it is no longer Simply Filling)

2-4 tablespoons red curry paste

1 1/2 tablespoons fish sauce (found in Asian markets, substitute Worcestershire sauce if you don't have it or won't buy it.)

1 teaspoon brown sugar (I am using brown sugar Splenda. Points not figured for real brown sugar)

zest of 1 lime or 1/2 teaspoon lime juice

5-10 fresh basil leaves or 1 teaspoon dried

2 carrots, sliced into coins

One 15 ounce can chickpeas, drained and rinsed

2 large handfuls fresh spinach, or one 10 ounce package frozen

Preheat the oven to 450°F.

Brush the inside of a 2 quart cast iron Dutch oven with canola oil. Don't use a pot that is much bigger as the timing and moisture content for this type of infusion cooking is based on the structure and size of the pan.

Since the quinoa in a strainer under cold water until the water runs clear. (I buy pre-rinsed Quinoa, but most has a soap like coating that needs to be rinsed off.) Spread the quinoa in the pot in and even layer. Place the chicken on the quinoa.

In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest and basil. Pour half the mixture over the chicken.

Scatter the carrots and then the chickpeas in the pot. Top with the spinach and pour the rest of the coconut mixture over all.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If you use rice and it is still a bit crunchy, quickly fluff with a fork and replace the lid. Let sit for another 3-5 minutes before serving.

On a scale of 1 - 10, hubby gave it an 8. I gave it a 9.5. It was very good! The quinoa was so nutty and the chicken was so tender and moist. It was everything I hoped for and more.

Tomorrow is Argentinian Beef. Review will be posted!!

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