Copyright 2007, Robin Miller: Quick Fix Meals
14-ounce can light or regular coconut milk
1/2 cup reduced-sodium chicken broth or water
2 1/4 cups quick-cooking white rice
1/4 cup chopped cilantro
Salt and freshly ground black pepper
Combine the coconut milk and broth in a medium saucepan and bring to a boil. Add the rice, cover, and remove from the heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork, stir in the cilantro, and season to taste with salt and pepper.
Storage Savvy:
Double the batch and freeze leftovers (in freezer bags) for up to 3 months. Thaw in the microwave for 2 to 3 minute son LOW, then reheat for 3 minutes on HIGH before serving
Showing posts with label Quick Fix Meals. Show all posts
Showing posts with label Quick Fix Meals. Show all posts
Saturday, December 2, 2006
Friday, December 1, 2006
Sauteed Wild Mushrooms
Copyright 2007, Robin Miller: Quick Fix Meals
2 teaspoons olive oil
1/2 red onion, sliced into half-moons
2 cloves garlic, minced
4 cups sliced mushrooms (any combination of cremini, portobello, shiitake, oyster, button, and porcini)
1 teaspoon dried thyme
1/4 cup sherry wine
1 1/2 tablespoons reduced sodium soy sauce
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Add the mushrooms and cook until they are tender and releasing juice, 3 to 5 minutes, stirring frequently. Add the thyme and stir to coat. Add the sherry and soy sauce and simmer for 2 minutes to heat through.
Remove from the heat and stir in the parsley. Season to taste with salt and pepper.
2 teaspoons olive oil
1/2 red onion, sliced into half-moons
2 cloves garlic, minced
4 cups sliced mushrooms (any combination of cremini, portobello, shiitake, oyster, button, and porcini)
1 teaspoon dried thyme
1/4 cup sherry wine
1 1/2 tablespoons reduced sodium soy sauce
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Add the mushrooms and cook until they are tender and releasing juice, 3 to 5 minutes, stirring frequently. Add the thyme and stir to coat. Add the sherry and soy sauce and simmer for 2 minutes to heat through.
Remove from the heat and stir in the parsley. Season to taste with salt and pepper.
Chicken Enchiladas with Refried Beans and Jack Cheese
Copyright 2007, Robin Miller: Quick Fix Meals
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
One 15-ounce can refried beans
One 4-ounce can diced green chiles, drained if necessary
1/4 cup prepared salsa
2 tablespoons chopped fresh cilantro
Four 8-inch flour tortillas
1 1/2 cups shredded Mexican cheese blend
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes. Add the chicken and cook, stirring a few times, until golden brown on all sides, about 5 minutes. Stir in the refried beans, chiles, and salsa and simmer for 2 minutes to heat through. Remove from the heat and stir in the cilantro.
Arrange the tortillas on a flat surface. Top each with an equal amount of the chicken mixture. Roll up the tortillas and place side by side in a shallow baking dish. Top the tortillas with the shredded cheese.
If you're stopping here:
Cover the dish with plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
When you're ready to eat:
Preheat the oven to 400 degrees. Remove the plastic wrap from the baking dish and bake until the cheese is golden and gooey, 15 to 20 minutes.
Michelle's Notes:
I used 2 previously cooked chicken breasts, diced them, and added them to the skillet after sauteeing the onions and garlic for a few minutes.
I also used enchilada sauce instead of salsa. I topped the "enchiladas" (these are really burritos) with a bit more sauce and only a couple of tablespoons of cheese.
Cooking these in the toaster oven meant they were done in about 10 minutes.
Sunday, October 1, 2006
Chicken Cacciatore with Wild Mushrooms
Copyright 2007, Robin Miller: Quick Fix Meals
2 tablespoons olive oil, divided
1 cup chopped onion
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
2 cups sliced wild mushrooms, such as shiitake, oyster, chanterelle, or porcini
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons curry powder
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Two 28-ounce cans diced tomatoes
2 cups reduced-sodium chicken broth
2 cups quick-cooking white rice
1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell peppers, mushrooms, and garlic and cook, stirring, until softened, about 5 minutes. Add the basil, curry powder, bay leaves, salt, and red pepper and cook 1 minute, until the curry is fragrant. Add the tomatoes and broth and bring to a boil. Reduce the heat to low partially cover the pan, and simmer for 20 minutes.
Meanwhile, cook the rice according to the package directions.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until golden brown on all sides, 5 to 7 minutes. Add 2 cups of the cacciatore sauce and simmer until the chicken is cooked through, about 10 minutes.
Divide the rice among four individual shallow bowls and spoon the chicken mixture over the top. Refrigerate the remaining cacciatore sauce up to 4 days or freeze up to 3 months; thaw in the refrigerator or a microwave for 3 to 5 minutes 0n LOW before using.
2 tablespoons olive oil, divided
1 cup chopped onion
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
2 cups sliced wild mushrooms, such as shiitake, oyster, chanterelle, or porcini
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons curry powder
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Two 28-ounce cans diced tomatoes
2 cups reduced-sodium chicken broth
2 cups quick-cooking white rice
1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell peppers, mushrooms, and garlic and cook, stirring, until softened, about 5 minutes. Add the basil, curry powder, bay leaves, salt, and red pepper and cook 1 minute, until the curry is fragrant. Add the tomatoes and broth and bring to a boil. Reduce the heat to low partially cover the pan, and simmer for 20 minutes.
Meanwhile, cook the rice according to the package directions.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until golden brown on all sides, 5 to 7 minutes. Add 2 cups of the cacciatore sauce and simmer until the chicken is cooked through, about 10 minutes.
Divide the rice among four individual shallow bowls and spoon the chicken mixture over the top. Refrigerate the remaining cacciatore sauce up to 4 days or freeze up to 3 months; thaw in the refrigerator or a microwave for 3 to 5 minutes 0n LOW before using.
New Orleans Flank Steak
Copyright 2007, Robin Miller: Quick Fix Meals
2 tablespoons red wine vinegar
2 teaspoons light brown sugar
2 teaspoons Creole or Cajun seasoning
2 teaspoons reduced-sodium teriyaki sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
One 1 1/4-pound flank steak
In a large zip-top plastic bag or shallow plastic container, combine the vinegar, sugar, Creole seasoning, teriyaki sauce, oregano, salt, and pepper. Seal the bag or container and shake to combine the ingredients. Add the flank steak, seal, and shake again to coat.
If you're stopping here:
Refrigerate up to 3 days or freeze (in the marinade) up to 3 months. Thaw completely in the refrigerator or microwave before cooking (if using the microwave, keep a close eye on the steak and stop thawing before the meat starts cooking).
When you're ready to eat:
Preheat the broiler, a stove-top grill pan, or outdoor grill, then broil or grill the steak 5 to 7 minutes per side for medium or to your desired degree of doneness. Let the steak stand 10 minutes on a serving platter before slicing crosswise into 1/2-inch-thick slices.
2 tablespoons red wine vinegar
2 teaspoons light brown sugar
2 teaspoons Creole or Cajun seasoning
2 teaspoons reduced-sodium teriyaki sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
One 1 1/4-pound flank steak
In a large zip-top plastic bag or shallow plastic container, combine the vinegar, sugar, Creole seasoning, teriyaki sauce, oregano, salt, and pepper. Seal the bag or container and shake to combine the ingredients. Add the flank steak, seal, and shake again to coat.
If you're stopping here:
Refrigerate up to 3 days or freeze (in the marinade) up to 3 months. Thaw completely in the refrigerator or microwave before cooking (if using the microwave, keep a close eye on the steak and stop thawing before the meat starts cooking).
When you're ready to eat:
Preheat the broiler, a stove-top grill pan, or outdoor grill, then broil or grill the steak 5 to 7 minutes per side for medium or to your desired degree of doneness. Let the steak stand 10 minutes on a serving platter before slicing crosswise into 1/2-inch-thick slices.
Swiss Chard with Garlic and Pine Nuts
Copyright 2007, Robin Miller: Quick Fix Meals
1/4 cup pine nuts
2 teaspoons olive oil
3 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
8 cups chopped Swiss chard leaves (cut away all thick stems)
2 tablespoons reduced-sodium soy sauce
Salt and freshly ground black pepper
Place the pine nuts in a large, dry skillet, set over medium heat, and toast until golden brown, 2 to 3 minutes, shaking the pan frequently; watch them carefully--then can go from toasty to burned in the time it takes to answer the phone. Remove the nuts from the pan and set aside.
Heat the oil in the same skillet over medium heat. Add the garlic and ginger and cook, stirring, for 1 minutes. Add the Swiss chard and soy sauce, cover, and steam until the leaves wilt, about 1 minute. Season to taste with salt and pepper. Top with the pine nuts just before serving.
1/4 cup pine nuts
2 teaspoons olive oil
3 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
8 cups chopped Swiss chard leaves (cut away all thick stems)
2 tablespoons reduced-sodium soy sauce
Salt and freshly ground black pepper
Place the pine nuts in a large, dry skillet, set over medium heat, and toast until golden brown, 2 to 3 minutes, shaking the pan frequently; watch them carefully--then can go from toasty to burned in the time it takes to answer the phone. Remove the nuts from the pan and set aside.
Heat the oil in the same skillet over medium heat. Add the garlic and ginger and cook, stirring, for 1 minutes. Add the Swiss chard and soy sauce, cover, and steam until the leaves wilt, about 1 minute. Season to taste with salt and pepper. Top with the pine nuts just before serving.
Parmesan-Herb-Dusted Polenta Rounds
Copyright 2007, Robin Miller: Quick Fix Meals
Olive oil cooking spray
One 16-ounce tube prepared polenta, sliced crosswise into 1/2-inch-thick rounds
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese, preferably freshly grated
2 tablespoons chopped fresh parsley
Preheat the oven to 450 degrees. Coat a large baking sheet with cooking spray. Arrange the polenta rounds on the sheet and spray them with cooking spray. Season with salt and pepper.
In a small bowl, combine the Parmesan and parsley, and sprinkle this mixture evenly over the polenta rounds. Bake until golden brown, 8 to 10 minutes.
Olive oil cooking spray
One 16-ounce tube prepared polenta, sliced crosswise into 1/2-inch-thick rounds
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese, preferably freshly grated
2 tablespoons chopped fresh parsley
Preheat the oven to 450 degrees. Coat a large baking sheet with cooking spray. Arrange the polenta rounds on the sheet and spray them with cooking spray. Season with salt and pepper.
In a small bowl, combine the Parmesan and parsley, and sprinkle this mixture evenly over the polenta rounds. Bake until golden brown, 8 to 10 minutes.
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