Phenomonal Green Chicken & Coconut Rice

I got the recipe for this Phenomenal Green Chicken from Nom Nom Paleo.

It really is PHENOMENAL.

Here's the recipe...

• 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
• 1 cup packed cilantro leaves and stems
• 1 1/4 cups packed basil leaves
• 1/4 cup packed mint leaves
• 4 tablespoons of  Red Boat fish sauce
• 3 peeled garlic cloves
• zest of 1 lime
• plenty ground black pepper
• 1 teaspoon of Aleppo pepper
• 2 tablespoons of apple juice (or 1 teaspoon of maple syrup if you’re not on a Whole30)
•  Kosher salt
• 3 pounds of chicken drumsticks or thighs

•  Combine everything...the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice or maple syrup into a blender and blend until pureed.Add any other pepper spices to make it as spicy or mild as you want. *I added some red chili pepper flakes.
•  Put the chicken into a gallon size zip lock bag and pour the marinade in, mix it up, and let it marinade overnight or at least up to one hour before cooking.
• It's ready to grill turning every 5-7 mins or if you are baking the chicken, roast on a wire rack for ~35-45 minutes at 400 F. Start with skin-side down, and flip skin-side up at the 20 minute mark.
• Internal heat of chicken should be 165deg.

The coconut rice makes it even better.

I mixed Jasmine and Calrose, washed and cleaned it, put it all in the rice cooker,

then added a mix of canned coconut milk & water that equals 1/4-1/2 cup more than the amount of rice. I did 4 cups rice and 4 1/2 cups coconut milk/water.

I wish you could smell the coconut rice. Divine. And oh so good.

You won't be sorry you tried it, promise. 

It's also worth it to pick up a Nom Nom Paleo Cookbook...

 Seryuslee :)

Perfect Fried Rice

 Fried Rice is a simple dish, but getting it right to taste like awesome fried rice takes practice.

 Because, yes, there is such a thing as Perfect Fried Rice.

I'm still working on mine, but it was good to hear..."This is so good, just like the fried rice we ate in China!"

 If you didn't know there are some secrets to help....

 "5 Secrets to Making Fabulous Fried Rice"
From The Asian Grandmothers Cookbook

1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
3. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
4. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
5. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

*Fish sauce is a great choice. If you've ever cooked with it you'll know it's not a pleasant smell, but man does it give Asian cuisine great taste. Seriously.

When I make fried rice I don't follow a recipe and I use up what I have on hand, but here's the recipe from the Asian Grandmothers Cookbook...

4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
1 tablespoon canola or other neutral oil
2 cloves garlic, minced
1/2 medium red or yellow onion, coarsely chopped (about 1/2 cup)
1 cup carrots chopped into small pieces (about 2 medium)
3 eggs
1 cup chopped leftover meat or tofu
1/2 cup frozen peas, defrosted
2 tablespoons oyster sauce (or sweet soy sauce)
2 tablespoons soy sauce (or fish sauce)
Salt
White pepper powder

-Break up large clumps of rice and separate the grains with wet fingers.

-Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer.

-Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.

-Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes.

-Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.

-Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. -Taste and adjust seasonings if necessary.

Or if you want some Tasty Taiwanese kind...

Try Mickey's Tasty Fried Rice

Enjoy :)
 

Rainbow Pancakes

We wanted to make something yummy and funny for breakfast last weekend.

So I made Rainbow Pancakes w/ sprinkles.

My hungry little hippos loved them!

Just add food coloring to your pancakes and let the magic happen :)

Fun Fun :)

Yummy Sunny Granola!

A few good reasons to make your own granola...

Homemade kind tastes so yummy.

It's quick & easy to make.

Your kitchen will smell so good. 

My kids love granola with their breakfast or snack. It's easy for them to toss it in some oatmeal, cereal, yogurt, fruit, etc.

Recipe found here.

Ingredients

3 cups rolled oats
1 cup unsweetened coconut flakes
1 cup nuts or seeds of your choice (a mix of sliced almonds and sunflower seeds is pictured above)
5 tablespoons coconut oil, melted
2/3 cup pure maple syrup (or half honey)
1 teaspoon vanilla extract
pinch of sea salt
1 cup dried fruit of your choice

*I added a little bit of cinnamon

Preparation

1. Preheat oven to 350° F. In a large bowl, combine oats, coconut flakes, nuts or seeds, melted coconut oil, maple syrup, vanilla and salt. Stir well until everything is evenly coated. Spread evenly on a parchment-lined baking sheet and bake for 12 minutes. Remove from the oven and stir the oat mixture. Return it back to the oven for another 12 minutes. It should be golden brown, but keep an eye on it because it can go from perfect to burnt very quickly.
2. Remove from the oven and press the granola evenly with a spatula. Let cool and then add the dried fruit. Allow the granola to cool completely before storing in airtight containers. It can be stored at room temperature. 

Here is another way I like to make granola...

Roasted and Toasted Kine:

• 3 cups organic rolled oats
• 1 cup nuts (I like almonds and pecans)
• 1/2 to 3/4 cup organic maple syrup
• 1/2 cup organic coconut oil
• 3/4 tsp sea salt (if you use table salt use less)
• 1 cup shredded coconut flakes
• 1 cup dried fruit
• 1 tsp cinnamon (even add nutmeg, cloves, &/or ginger :)

Directions:

• Normally you'd set oven at 300 deg., but for roasted and toasted kine set to 350deg.  
• Put everything in a large enough bowl and mix it all together.
• Spread it out on a baking sheet.
• Bake for 30-45mins, stirring around at 15-20mins and checking to see IF IT NEEDS LESS TIME.
• And ENJOY the aroma :)

*I accidentally set the oven for 350deg and baked for 45 mins. It almost started burning and came out quite roasted and toasted, thus the name. (However, my oven I am finding bakes at a lower heat I think.) Family and friends said it was super good and my boys keep asking for more. Thank goodness!

*Most granola recipes use less salt, but the sea salt or kosher salt really helps bring out the flavors. However, like I said if you are using regular table iodized salt use less or else it will come out too salty, unless you like it that salty. You can also add the dried fruit after it's done cooking. I have done it that way too.

***MAKE SURE YOU KNOW HOW YOUR OVEN COOKS BEFORE BAKING IT TOO LONG AND BURNING IT. JUST WATCH IT!

Enjoy :)

Minestrone & Breadsticks

I came across this Minestrone Soup Recipe and wanted to make something like it.

I soaked Anasazi Beans for 8 hrs. & then cooked them.
Drained them and *saved the reserves.

In a large pot I added 48oz of chicken broth & bean reserves.
I added bay leaves and a fresh rosemary sprig.
Next, I chopped up and threw in the pot...

Onions
Garlic
Celery
Carrots

Later, chopped, added, and cooked until soft...

Zucchini & Potatoes
Semi-cooked Italian Sausage
Kale & Parsley

Lastly, I added the cooked beans, fresh parmesan cheese, and pepper.

While the soup was finishing up I made some Pizza Factory Breadsticks, which a friend made, so I had to try!

 
I changed the recipe a little bit by adding butter in the batter.
Butter always makes for better bread. YUM.

Recipe here at Six Sisters Stuff

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

 

*I added 2T of butter in the recipe. It made the dough sticky, but I just added more flour accordingly.

I made some Honey Butter from organic raw honey and grass-fed butter.

It gave the breadsticks the perfect touch. The fish fam said, "We like these so much better than the other ones you make!" Lol.

 
The Fish Fam loved it!

Braised Tofu w/ Ground Turkey

Instructions (Click for link):

• 1 block firm or extra firm tofu 
• Salt and freshly ground black pepper 
• 1 tablespoon cooking oil 
• 1 pound ground pork, beef, turkey or chicken 
• 1 clove garlic, very finely minced 
• 1 teaspoon grated fresh ginger 
• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 
• 1/4 cup cool water 
• 1 teaspoon cornstarch 
• 1/2 stalk green onion, chopped
•  

Directions:

1. Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4" thick. Season on both sides with salt, pepper.
2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowely slide in the tofu slices in one layer. Fry for 1 minutes, then flip to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.
3. To the same wok, add in the ground meat. Saute until browned, about 2 minutes. Add in the garlic and the ginger and stir fry for 30 seconds.
4. Add in the chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Add the cooked tofu back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.

Here's a good article about purchasing the best tofu.

My husband is half Chinese and grew up with great traditional Chinese/Taiwanese food.

He always says...

"太太, Tai Tai make me some good Chinese food!"

He makes better Chinese food than me, but mine are getting better :)

Enjoy