Chicken Curry With Curd Gravy

I'm glad our dinner turned out amazing even though I was in a hurry and didn't get to follow the recipe "to a T." The recipe I used was one off my friend Rachel Singapogu's blog. Anthony was kind enough to "give me a hand" chopping the chicken. I served up our Indian dinner with Spanish pitas, and we ate it all with Chinese chopsticks. 

Shari's Colorful Crawfish Etouffee

I came across a bunch of pics for crawfish etouffee while I was googling "crawfish boil." I was so excited after my crawfish boil that I had plenty of crawfish leftover so I could make crawfish etouffee! My husband and I really enjoyed both my crawfish boil and my crawfish etouffee! This week was my first time making both dishes. The way I came up with my recipes was that I looked at a bunch of recipes online, and then I made up my own recipes from ingredients that I had on hand that were similar to those that I had seen in recipes online. 

Shari's Colorful Crawfish Etouffee:

1 Lb. Shucked Crawfish

1 Tsp. Minced Garlic

1 Tb Ketchup

3 Mini Sweet Peppers

1/2 Cup Leftover Onion & Habanero

1 Cup Seafood Stock From Crawfish Boil

1 Cup Water

2 Tb Flour

Few Dashes of Cayenne Pepper

Green Tea & Lime Rice Bowls

So I may have decided on this flavor profile after Robert Irvine tweeted a link to one of his website posts on healthy substitutes for common foods and seasonings. I thought of using green tea as a seasoning and was looking forward to trying it with rice. The lime was an afterthought. 

I did google "can you eat green tea leaves" before I tried making green tea & lime rice bowls. The first article I read was from the world's healthiest foods. The answer is yes.  Then, after my curiosity peaked while reading that article when I came across the word "astringency," I googled "astringent" and read a write up about astringents on Wikipedia. What I read there made me pause and think about how much green tea & lime rice I should consume at a time since I am currently a breastfeeding mother.

Well, I made the specialty rice. After doing so, out of curiosity I googled "greentea rice" being pretty sure I was not the only one making it. It seems any time I think I'm trying something new there are pics of it all over Google Images. Sure enough, I checked, and everyone's making it! As Ecclesiastes 1:9 says, "What has been will be again, what has been done will be done again; there is nothing new under the sun." However, nobody that I know has ever made green tea rice that I am aware of. An alternate name for this post could be "Sour Rice." It was that far out, but not bad, not bad.

Green Tea & Lime Rice Bowls:

Rice:

1 Cup Rice

2 Cups Water

2 Tb Green Tea Leaves

Add-ins:

1/2 Can Sweet Corn

1/2 Can Sweet Peas

1 Lime

1. Bring rice, water, and green tea leaves to a boil. Turn to low heat. Cover and cook 15 minutes.

2. While rice is cooking, pour corn and peas in skillet. Cut the lime in half. Squeeze lime juice over vegetables then stir.

3. Combine rice with add-ins in the skillet.

Orange Chicken Lite

This recipe is so easy and so quick. I was really hungry and decided to make this dinner because it is fast, fun, and healthy.

Orange Chicken Lite:

1 Cup Rice

2 Cups Water

A Few Dashes of Salt

3 Chicken Tenderloins

1/2 Cup Orange Juice

1 1/2 Tb Soy Sauce

1 Tb Flour

1. Bring rice, water, and salt to a boil. Cover and let heat on low for 15 minutes.

2. Cook 3 Tenderloins.

3. Mix orange juice, soy sauce, and flour. Pour this mixture over tenderloins and stir.

Rice Bowls With Vegetable Topping

Rice:

1 1/2 cups Long Grain White Rice

3 1/2 cups Water

1 1/2 tsp. Salt

1 Tb Oil

Topping:

1 Small Head Broccoli

15 Stalks Asparagus

1 Can Yellow Sweet Corn Drained

2 tsp. Chopped Garlic

2 1/2 Tb Soy Sauce

Couple Dashes of Salt

Homemade Spanish Rice

 

Ingredients:

Vegetable Oil

Salt

Black Pepper

Cayenne Pepper

White Rice

Water

Butter

Mini Peppers

Onion

Tomato Sauce

American Chinese

This afternoon I made American fried rice. I say American because of two special ingredients, barbecue sauce and bologna. Very good, but very sweet. One of the things Anthony and I noticed when we were in China this summer was that American Chinese food is usually a lot sweeter than authentic Chinese.

Garlic Buttered Shrimp & Veggies w/ Brown Rice

Two tablespoons butter, chopped garlic, half a bag of frozen shrimp, half a bag of frozen stir-fry vegetables, and rice in a second pot equals dinner.

Chicken Fried Brown Rice For Lunch

-half bag frozen stir-fry veggies
-small can of corn
-fresh carrot
-egg
-4 small chicken tenders diced
-Teriyaki
-Worcestershire
-chopped garlic
-salt & pepper


-1 cup uncooked rice
-2 cups water
-1/2 Tb salt
-1 Tb oil

Yeah, we thought it was pretty amazing:)

Shari's Orange Chicken & Brown Rice

First, I started my 1 cup of brown rice in a little pot with 2 cups of water, 1 Tb of oil, and salt to taste. I brought it to a boil and then let it cook on low for thirty minutes. I loaded 12 chicken tenders onto a baking sheet and stuck them in the oven to cook at 450 degrees for 15 minutes.

Next, I cut up a vidalia onion and threw it in a thoroughly sprayed skillet. I sprinkled some red pepper flakes over the onion, doused the onion with clover honey, and grated some orange zest into the conglomeration.

I chopped up a whole orange including the peel and added it to the skillet.

I put the mixture on high, added water, added more red pepper flakes and honey, and salt.

I combined the chicken and sauce when they were both done cooking separately. I served the orange chicken over the brown rice. So fresh and nutritious.

Fried Rice

Gotta love fried rice. We have it all the time with whatever's on hand. Anthony and I made fried rice together on our first date! Today for lunch I chopped 1/3 a head of cauliflower, a head of romaine lettuce, a fresh garden tomato, half a vidalia onion, a couple cloves of garlic and a couple sticks of turkey sausage jerky. While I was doing that I had a cup of jasmine rice, a Tb of oil, salt to taste and maybe 1 3/4 cups of water coming to a boil in a sm saucepan w/ lid on high on the stove. Once my rice came to a boil, I stirred it, turned the heat to low, and left it sit there 5 min. During the next 5 min. I cooked my veggies and viddles, except the romaine, on high in a non-stick large skillet in about a couple Tbs each of teriyaki, soy, and oil. I took the rice off the heat, then threw the chopped romaine in with the other cooked items. Finally I added the rice and stirred everything over low heat maybe two minutes. Don't forget to mound fried rice on plates and serve with chopsticks:)