Friday, May 21, 2010

Arroz Con Pollo Naranja

Orange Rice and Chicken

2 T olive oil
1 shallot or small onion, minced
1 carrot, sliced
1 tsp smoked paprika
1/4 - 1/2 tsp ground turmeric
1 cup frozen mixed bell pepper strips (Trader Joe's)
1 cup frozen artichoke hearts
1 cup frozen green beans
1 cup Calrose rice (medium grain rice)
1 cup boiling water
1/2 tsp. Better than Bouillon paste, Chicken flavor
3 or 4 pieces frozen boneless skinless chicken (I defrosted slightly in the microwave.)

Put the olive oil and the spices in a Dutch oven, add the chicken and brown a little on each side.
Remove the chicken to a plate.
Saute the shallot & carrot until softened.
Add the frozen veggies, stir and cook 2 - 3 minutes. Remove to a plate.
Stir the rice in the pot, then add the water, orange juice, and broth paste.
Place the veggies on top pf the rice, and the chicken on top.
Cover the pot and simmer for 20 minutes. Turn off the heat and let it stand another 5 minutes before serving.

Saturday, May 15, 2010

Brudgies / Frownies

Is it a brownie? or is it Fudge? You decide.

This is adapted from a Chocolate Chip Blondie recipe.

1 stick butter (I used unsalted)
1 cup dark brown sugar
1 T light Karo (corn syrup)
1/2 tsp salt (less if using salted butter)
2 eggs
1 tsp vanilla extract
1/4 tsp each baking soda and cream of tartar
1/2 cup unsweetened cocoa
2/3 cup flour
1 cup walnuts
2 oz dark chocolate
Seasalt for topping

Toast the walnuts on a pan in a 350° oven for 10 minutes. Turn them out onto a cutting board and chop finely. Melt the butter with the brown sugar, salt, and Karo in a saucepan on the stovetop. Stir with a wooden spoon until the sugar is completely dissolved. Let it cook for about 5 minutes until it is thick and smooth. Stir in the eggs, vanilla, baking soda and tartar, the cocoa and flour. Stir in the walnuts. Line an 8" square pan with a piece of 12" x 8" parchment paper, letting the flaps extend. Pour/spread the mixture into the pan and bake for about 22 minutes. It may look underdone but will firm up when cooled. While it is still hot, shave dark chocolate over the top and let it melt. Sprinkle on seasalt. Cool in the pan and cut into 1" squares. Use a plastic knife (the brownies won't stick to it).