Archive for lunch

Wild Rice & Chicken Soup

Posted in Cooking, Food, Home Cooked Food, recipe, soup with tags , , , , , , , on December 15, 2010 by helenphillips
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From this.... (the raw condition)

Wild Rice (which is actually a grass) grows in abundance in Minnesota, so it is unsurprising that it is a favourite in local cuisine. I had my first taste several years ago when we first visited the Twin Cities as part relocation decision making process. We spent a day being taken around various residences by a Real Estate agent so that we could consider where we would like to be living, and importantly, what we needed to budget for. At lunch time, we were taken to Lucia’s in Uptown. Lucia’s is a small restaurant that changes it’s menu weekly in tune with seasonal produce. On this particular day I did not feel like a large lunch, and fortunately for me the Soup of the Day was Wild Rice Soup. Just delicious.

So, when we moved here, wild rice was one of the first store cupboard items I bought, but it’s taken me longer than planned to do anything with it. My husband likes to have soup to take to work for lunch, so I like to keep a stock of various flavours in the freezer – roasted tomato, lentil & tomato, chicken & sweetcorn.   The soup I had at Lucia’s was a creamy one, but here I have left out the cream. It makes a lovely chunky soup, so if you are feeling virtuous you can always omit the side of bread and still feel satisfied. This makes 2 portions suitable for lunch or even an evening meal appetizer.

  • 1/4 cup uncooked wild rice – this gives just under 2 cups when cooked
  • 1 chicken thigh, diced
  • 1 small onion (or large shallot) sliced
  • 5 mushroom – chopped into small pieces
  • 0.5L chicken stock
  • Seasoning

There are 2 ways you can go about this – cook the wild rice ahead, or bung it all in together. I went for the former, because having never cooked wild rice before, I didn’t really know exactly how much it would expand by. You need to use 4 x the amount of water, so in this case 1 cup. Slightly salt, bring to the boil and simmer for around 50 minutes until the rice is cooked and water is absorbed.

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...to this.... (cooked rice)

Using a non-stick pan, I cooked the chicken pieces over a medium heat until sealed. Next I added the onions, and cooked for a few minutes, before adding in the mushrooms. Once the vegetables were soft, I added seasoning, and then the stock. I briefly raised the temperature to bring the soup to the boil, and then reduced to a simmer before adding in the cooked rice. I left it simmering for about 20 minutes, before decanting into pots ready for my husband to pack away for his lunch.

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...to lunch (wild rice soup)

 

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Chicken Sliders

Posted in Dinner, Food, Home Cooked Food, recipe with tags , , , , , , , on November 17, 2010 by helenphillips

16th November 2010 - Chicken Slider

For the Non-Americans among you, sliders are simply miniature burgers. And as with most food in miniature, there’s something quite special about them. Inspired by the mention of chicken burgers in Gordon Ramsay’s Healthy Appetite, I decided it was time to break out the slider pan. Rather niftily, this press and pan in one makes 6 sliders at a time, which are around 2.5″ in diameter, and around 0.5″ in thickness. Very cute.

Usually home-made burgers are used by mixing minced meat (of whichever variety) together with the rest of the ingredients. I don’t have a mincer, so used the food processor to both chop and blend ingredients. So feel free to experiment!

The following ingredients were used to make a total of 12 sliders. I would estimate that the same amount would make 4 ‘normal’ burgers.

  • 3 chicken thighs
  • 1/2 red onion
  • 1 teaspoon minced garlic
  • 1 teaspoon each of parsley & chives
  • 1 egg
  • Seasoning

First of all I used the food processor to finely mince the red onion. Next I added the minced garlic, herbs and chicken thighs (rather lazily I threw these in whole, but the blades easily coped!). Once I was satisfied with the chicken was adequately chopped, I added the egg, and seasoning, and ran the food processor long enough to blend the ingredients.

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If you are making burgers the traditional way, then the next stage should be to fashion the mixture into patties, wrap tightly in cling film, and then put them in the fridge for an hour to firm up. Luckily for me (as my burgers ALWAYS fall apart), using the combined press/pan eliminates this. I was able to simply scoop the mixture (using the provided measure) into the pre-heated pan, press, and cook away for about 5 minutes. Of course, there are several alternative ways to the cooking stage – oven grill, outdoor grill / barbecue, griddle. Whichever way you choose, I find brushing a little olive oil on the burger (or the griddle) before cooking prevents sticking. Depending on how thick you make the patties, they should take 5-10 minutes to cook using a medium heat, but as this is chicken, please ensure it is cooked right through before serving!

All that remains are the final touches – add the sliders/burgers to buns loaded with your favourite items. In my case, I had green salad, tomato, burger relish and ketchup. These sliders fit perfectly into just half a small bun! Out of view is the huge pile of oven cooked potato wedges that I served as a side dish.

Bacon & Lentil Soup with a bit of Spice

Posted in Cooking, Dinner, Food, Home Cooked Food, recipe with tags , , , , , , , , , on January 4, 2009 by helenphillips

It’s back to work tomorrow, and with the weather being so cold at the moment, it’s nice to have something warming for lunch.  Soups are always so simple to make, simple to refreeze, and suitable for reheating as required.

Lentils are high in fibre, meaning that you feel full up for longer. The bacon of course can be omitted, but gives an extra ‘smoky’ flavour to the soup.

Garam Masala is a mixture of spices that can be bought pre-mixed. However, if you have the ingredients at home, you can do it yourself.  However, there are many variations, as it is a regional recipe (which may make it easier to find the recipe most suitable to you).

  • 2 tablespoons olive oil
  • 2 rashers of bacon (you could use 4 of streaky bacon if you wish)
  • 1 large onion
  • 1 teaspoon cumin seeds (ground with mortar & pestle)
  • 1 teaspoon coriander seeds (ground with mortar & pestle)
  • 2 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1 tablespoon tomato puree
  • 240g red lentils
  • 800 ml chicken stock (I keep a supply of home made stock in the freezer)

Finely chop the onion and bacon. Add the olive oil to a pan, heat and then saute the onion and bacon over a medium heat for a few minutes until softened. Add the spices, and the tomato puree. Stir well, and cook for a further 2 minutes. Add the lentils, and the stock. Stir well, bring to the boil, and then simmer for around 20-25 minutes. Allow the mixture to cool, and then blend to a puree. If the texture is too thick, then some water can be added when reheated.