I love rice. I love it when served with a pat of butter, a few splashes of soy sauce or even completely on its own. It is so delicious when cooked to perfection. I’ve never been super consistent with the stove-top version of rice, but Instant Pot Rice is an entirely different story.Read More
Sushi rolls are so diverse, each one offering taste buds a unique flavor experience. This was my first attempt at turning a sushi roll into a "bowl" (aka, salad) and I had such a hard time deciding what the inaugural Sushi Roll Bowl should be.Read More
Every time I pull this Chicken Rice Bake out of the oven, a feeling of complete comfort gushes through my bones. It looks amazing, smells incredible and everything gets cooked to absolute perfection. This dish originated from my mom, as most of the really good ones do.Read More
Summer salads kinda make me swoon. I become abnormally giddy about a good salad in the summer, the same way I become abnormally giddy about apples in the fall. I have a handful of salads that I make alllll the time starting in about April and ending in August.Read More
This week is proof that despite all attempts at mapping out time, plans can become unhinged in the blink of an eye. I had grand plans to catch up on work, laundry, cleaning and so much more. But two sick boys (at separate 48-hour intervals) threw a wrench into my neatlyRead More
As the mother of two little boys, one of them with special needs, I can tell you that there have been many days that have left my head spinning. But I have never...not ever...had a day like today. I wish I could erase it from my memory.Read More
Let's hear it for Saturday night! This week was nuts. Good nuts and crazy nuts. The food detailed in this post has nothing to do with nuts.
This week we bid farewell to Elijah's second grade year, we celebrated Sammy's fifth (holy cow, fifth) birthday, Dan left for a DC trip,Read More
I've acquired my first sickness of the season and it has knocked me sideways. Despite feeling like I want to do nothing but crawl into my cozy clean-sheeted bed, I had a productive weekend at home. Sunday was one of the first weekend days in months that I spent at home with no plans to leave.Read More
Good ol' Daylight Savings. This is the week every year when I become depressed driving home from work in complete darkness, and also when I am awakened very early in the mornings by my already-early-rising boy, Elijah. Sunday morning he was ready to start the day at 3:30! "Mom! Is it time to get up?"Read More
This Armenian Rice dish is similar to rice pilaf, a side dish that not only is the perfect addition to Salmon, but also the perfect dish to push you outside of your comfort zone. Pasta pieces, pine nuts and rice combine with sprigs of mint for a delicious side. Learn to double the recipe because everyone will want seconds!
I made this side dish for the sole purpose of pairing it with my Pomegranate-Glazed Salmon. Because Armenian Rice is what the recipe book recommended I eat the salmon with. My whole reason for taking on this cooking challenge is to step away from my comfort zone. In the case of this rice dish, I most definitely did that. Never in a hundred years would I have picked this recipe out of a cookbook on my own. When I read through the ingredients, I knew it must be fate. It required the EXACT amount of pine nuts I had sitting on the shelf in my spice cupboard. I refuse to let those expensive nuts go to waste!
So, here you go. Armenian Rice. A side dish that helped me to expand my cooking horizons.
(Source: Food & Wine Annual Cookbook 2010)
In a large pot (or skillet), melt 1 1/2 sticks of butter.
3 oz. vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
1/2 cup pine nuts
Cook over high heat until golden brown, about 3 minutes.
4 cups long-grain white rice
8 cups chicken stock, warmed
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.
Uncover, fluff with a fork and cover again. Let stand for 20 minutes.
Stir in half of a 1/3 cup of fresh, thinly sliced mint leaves (reserve the other half). Season with salt and pepper.
Garnish with the remaining mint and serve!
Chicken Rice Avocado Soup is the ultimate bowl of soup with all the colorful, good-for-you vegetables in a your bowl. Filled to the brim with flavor, each bite offers comforting, warm, delicious soup!
There are a handful of things about this time of year that I do not enjoy. The long, snowy commutes to and from work. The way the insides of my nostrils freeze together on really cold days. The fact that I rarely see daylight. Slipping on ice. On most days, I classify these as slight annoyances, thanks to the many wonderful things this time of year brings. Christmas cookies. Cuddling in bed with snuggly warm babies. Playing in the snow. Skiing. Christmas decorations. Christmas movies. Christmas music. The joy of gift-giving. Time with family. And SOUP! Tomato Basil Soup, Beef and Barley Soup, and White Chili give me all the comforting, warm, wintery feels! AHHHH SOUP!
I love those winter evenings where my boys and I are all at home, snuggled inside our warm, cozy, Christmas-lit house. Maybe we have music playing or perhaps a Christmas-themed show is on tv. The smell of a simmering soup surrounds us and makes the house even cozier.
Uhh, and then a tantrum occurs and baby screams drown out the lovely Christmas music and I say, "Is that SOUP DONE YET?" Because eating a bowl of warm soup is so very comforting.
This soup especially. It is one of the most delicious, comforting, satisfying soups I have made in a while.
In a large skillet or saucepan, heat 3 tablespoons of olive oil over medium-high heat. Season 4 boneless chicken breast halves with salt and pepper and add to the skillet.
Cook 3-4 minutes, or until golden brown, on each side.
Transfer chicken to a work surface and cut into bite-size pieces.
Add 3/4 of a small, chopped ren onion to the skillet and cook over medium heat for 2-3 minutes (save the other 1/4 of the onion for later).
Add 1 pound of cubed red potatoes and cook for 1 more minute.
Return cubed chicken to the skillet.
1/2 cup uncooked white rice
32 oz. chicken broth (4 cups)
3 cups water
Bring to a boil.
Let simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Salt and pepper, to taste
1/2 cup chopped fresh parsley
1 peeled, cubed avocado
Scoop into bowls and top each with:
A pinch of chopped fresh parsley
Chopped red onion
A dollup of sour cream
Prepare to be comforted and all-around pleased.