Lately I’ve been following Skinnytaste.com. Skinnytaste recipes have been featured on sites such as Glamour.com, Gourmet Live,The Kitchn, Finecooking.com, Fitness Magazine, More Magazine, Country Living, and was the winner of the SHAPE Magazine Best Healthy Eating Blogs 2011, The Homies: Best Home Cooking Blog for 2011 . The author, Gina, was born and raised in the suburbs of Long Island, NY.
I like Gina’s blog because her recipes are practical and healthy. She also provides some great cooking tips. One of those cooking tips, featured in this post, is “How to Make Perfect Brown Rice.” Interestingly, I thought I knew how to cook rice – um, read the package, right? Wrong. So, I ventured on over to Bed Bath & Beyond to get myself a new strainer for my new and evolved method of rice-cooking and for rinsing quinoa (from another post – click here).
Here is how it’s done, people.
1 cup natural long grain brown rice
6 cups cold water
1 1/2 tsp kosher salt
1. Rinse the rice with cold water for 30 seconds.
2. Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
3. When the water is boiling add the rice, stir and partially cover (don’t cover complete or it will spill over) and cook on medium-high heat for 30 minutes.
4. Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice.
5. Uncover the rice and fluff with a fork.
Makes about 3 1/2 cups, but different rice varieties may yield different amounts.
I have to admit, this brown rice is perfect.
*Note that Gina adapted her method from a recipe found in Saveur.
NOW… ON TO THE MAIN EVENT!
Garlic Basil Chicken With New Brown Rice
2 tsp canola oil
1/3 cup chopped green onions
3 large garlic cloves thinly sliced
2 large skinless, boneless chicken breasts cut into 1 inch pieces
1 tbs. fish sauce
2 tsp sugar
2 tsp lower sodium soy sauce
2 tsp chile past with garlic (sambal oelek)
1 tsp water
1/2 tsp cornstarch
1/8 tsp of kosher salt
1/3 cup shredded basil leaves
1/3 cup peanuts
1. Heat a non-stick wok over medium-high heat
2. Add oil to pan and swirl to coat
3. Add garlic to pan and fry for 3o seconds or until fragrant, stir
4. Add chicken to pan, cook for 13 minutes or until chicken is done
5. Stir in green onions
6. In a bowl, whisk together fish sauce, sugar, soy sauce, chili paste, water, cornstarch and salt
7. Add fish sauce mixture to wok and cook for 1 minute or until mixture thickens, stirring to coat chicken
8. Mix in peanuts
9. Remove from heat and stir in basil.
10. Serve with brown rice – yum!
It’s not like I get my love for cooking out of thin air…it’s in the genes. My brother, Don (or Donny to me) is quite the chef and often inspires and advises me with my own cooking. Here is an original recipe and narrative from him. Enjoy!
I really enjoy marinated meats cooked on the grill, just about any meat will do. Marinating meat allows for complex flavors to penetrate into the meat, and, as an added bonus usually stops the meat from sticking to the grill. I also like hot food, and the Piri Piri pepper my sister introduced me to hits the spot with grilled meats. Here is a wing recipe I created based on my love of wings, Worcestershire sauce and the piri piri pepper!
16 wings (preferably drumettes), washed and dried
3 cloves garlic, chopped
1/2 tablespoon of Seasoned Salt
1 teaspoon garlic powder
2 tablespoons of piri piri pepper mix (can be found at
Juice from ½ a lime
2 tablespoons of olive oil
3 tablespoons of Worcestershire sauce
1 tablespoon of soy sauce
1 cup of sour cream (or yogurt)
1.5 tablespoons of fresh horseradish;
Place all ingredients in a 1 gallon zip lock bag. Shake or stir until all ingredients are mixed. Add in the wings, and close the bag. Try and minimize the amount of air in the bag. Roll the wings around in the marinate until all are evenly covered. Place in the refrigerator for 24 hours.
Next day take the wings out and grill them on direct, medium heat for about 16 minutes, turning every 4 minutes until done.
While the wings are on the grill mix the horseradish in with the sour cream. A healthier alternative is to use yogurt. Set aside.
After 16 minutes pull the wings of the grill, place on a plate with the dip and enjoy !