1 pound chicken, cut into bite-size pieces
5 cups of cooked rice
4 cups broccoli, chopped into small pieces
1 red bell pepper, trimmed and chopped into bite-size pieces
1 teaspoon fresh ginger, grated. or 1/2 teaspoon ground ginger
3 garlic cloves, minced
1 1/2 Tablespoons oil
1/4 cup chicken broth
4 Tablespoons low sodium soy sauce. Or Bragg’s liquid aminos
2 teaspoons corn starch
1/4 cup green oinons, chopped
1 large handful of almonds, chopped or sliced
1/2 cup frozen peas, cooked in the microwave
In a nonstick pan, add 1/2 Tablespoon oil, ginger and garlic, sauteing for 1 minute, stirring often. Add chicken and saute until chicken is cooked through. Set chicken aside in a bowl.
In nonstick pan, add a little oil and saute broccoli and bell pepper until just barely cooked. Also set aside in a bowl.
Scramble eggs in the same pan until they’re just barely cooked. Set aside on top of sauteed vegetables.
Heat remaining oil in the pan and add rice. Turn up the heat to high and cook approximately 3 minutes, tossing rice frequently.
In a bowl, combine chicken broth, soy sauce and corn starch. Stir well until the corn starch is completely dissolved.
Pour sauce over rice. Add your bowl of vegetables, chicken and eggs to the pan and stir well. Cook for 2 minutes while thoroughly mixing all ingredients. Add green onions, almonds, and cooked peas and mix well.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
*Recipe from http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html
Mmmm… a yummy comfort food with flavors of real vanilla bean, cinnamon stick, orange, fresh nutmeg and cranberries. This is made in a pressure cooker.
1 cup white basmati rice
2 1/4 cups water
1/2 tsp. orange oil (optional)
1 (2 inch) piece of orange pee
1 cinnamon stick
1/2 tsp. salt
1/8 tsp. freshly ground nutmeg
1/2 whole vanilla bean (optional)
3/4 cup half and half
3 large egg yokes
2 Tbsp butter
1/4 cup honey
1/2 cup sugar
1/2 cup dried cranberries
1/2 tsp. vanilla
In a waffle bottom pressure cooker, add rice, water, orange oil, orange peel, cinnamon stick, salt, nutmeg and vanilla bean. Bring mixture to a boil, secure lid. Bring to the second red ring of pressure cooker and maintain pressure for 3-5 minutes. Drop pressure under cold water around the outer rim only. Remove lid.
In a medium bowl, mix together half & half with egg yolks. Add butter, honey, sugar and egg mixture to the rice in pressure cooker. Stir gently. Remove cinnamon stick, orange peel and vanilla bean.
Continue to cook over medium-high heat for 3 minutes (cooking the eggs) until mixture comes to a simmer; stir constantly. Stir in cranberries and vanilla. Spoon pudding into individual dishes and enjoy!
*Note: you can try something new by adding almond extract, maple extract, etc.
Source: Shar Lomax