Gluten Free Brown Rice Chicken Porridge (Congee)

It has been cold lately here in the Midwest and we have been sick.  Growing up, we were prepared porridge to make us feel better.  Usually, when I get sick, I can't taste much so I don't really feel like eating.  But this porridge dish just hits the spot. The ginger in this dish helps clear sinuses and throat congestion. It also has anti-inflammatory properties.  I also put some turmeric which is not a traditional ingredient in this dish but is good to fight inflammation.

Porridge is usually made with white rice.  I wanted to make it healthier than it already is by using brown rice instead.  For the broth, I used one whole chicken. I did not use the whole chicken, just the chicken broth. If I only use chicken breast, the broth will not have enough flavor.  Then,  I used the chicken broth to cook the rice and the leftover chicken was used for a different dish the next day.  Another deviation from the traditional recipe is using chicken broth the cook the rice.  The authentic way to cook porridge is by boiling the rice separately in water the add the broth.  To elevate the flavor,  I used homemade chicken broth to cook the rice.

Ingredients

For the Homemade Chicken Broth

1 lb chicken breasts (I used 1 whole chicken)

1 medium whole onion

2 stalks celery, cut into 2 inch lengths

enough water to cover chicken (minimum of 5 cups if using just breasts or thighs)

For the Porridge

1 c brown rice (soaked in water for 30 minutes)

4 c chicken broth (more if needed)

1 tbsp ginger, minced

sea salt and pepper to taste

To Garnish

shredded chicken breast

1 tsp turmeric (optional)

roasted sesame oil (optional)

scallions chopped for garnish

fried shallots or fried garlic

Directions

You can make the broth ahead of time.

In a stockpot place your chicken & vegetables. Add enough water to cover the chicken and vegetables. Cook on high until you get a rolling boil. Turn down the heat to Low or Medium Low and let the broth simmer.  I do this so the broth will not be too cloudy. Cook for 30 minutes to give better flavor.  Spoon off the scum from the top and discard.

In the meantime, in a deep bowl, soak the brown rice in 4 cups of water.  This step will lessen the cooking time.

When the broth is done, remove the chicken and vegetable, leaving just the broth in the pot. Drain the rice and add to the broth. Toss in the ginger and turmeric.  Cook until the rice is done.  Season with salt and pepper.

To serve, pour some porridge in a bowl.  Top with shredded chicken, fried shallots (or garlic) and chopped scallions.

Baked Five Spice Chicken

I have always expressed my love for chicken and Five Spice powder.  If I can't think of anything to fix,  I just whip up something with either one of these two ingredients.

Chinese five-spice is made up of cloves, anise, star anise, cinnamon and ginger.  It can also be purchased in a small bottle from your Chinese store or in some groceries that have an Asian section.

Another thing I try to have in our meals are vegetables.  I need to have my fiber!!!!

Today I put together my two "go to" ingredients, chicken and five spice powder.  For a healthier version, instead of the traditional Chinese deep fry, I opted for the fat free baking method.  I put the chicken on top of a bed of stir fried broccoli rabe and sprinkled it with sliced almonds.

Ingredients

2 lbs. chicken breast, butterflied

1 tbsp Five Spice powder

3 large garlic cloves, minced

salt and pepper to taste

sliced almonds (optional)

Directions

Pre-heat oven to 350 degrees F.

Rinse chicken breasts. Pat dry with paper towels.

Place chicken between two pieces plastic wrap. With a meat mallet, pound the breast until it is quarter of an inch thin.

In a shallow dish, combine the rest of the ingredients (except the sliced almonds). Dredge the chicken with the spices.

Transfer chicken to a parchment lined baking pan and bake for 30-40 minutes or until chicken is done.

Sprinkle with sliced almonds (optional).

Serve with salad greens, brown rice, or stir fried vegetables.

Chicken in Mustard Sauce

Two of the things I love are chicken and Dijon mustard.  I can eat chicken everyday!

I found this recipe combining two items that are always present in my pantry and added some left over sour cream and white wine.

Another simple and quick recipe!!!!!!

I also found out that mustard a very good source of omega-3 fatty acids as well as calcium, dietary fiber, iron, manganese, magnesium, niacin, phosphorus, protein, selenium and zinc. Selenium is a nutrient that has been shown to help reduce asthma, arthritis and certain cancers. Magnesium also reduces asthma and lowers blood pressure.  It also speeds up metabolism and stimulates digestion.

(Article Source: http://EzineArticles.com/718352)

Ingredients

1 lb chicken (breast or thighs)

1/2 tsp. salt

1 tbsp vegetable oil

1/3 cup white wine (substitute - water or broth)

1/2 cup light sour cream (substitute - regular sour cream or milk with 1 tsp lemon juice)

1 tbsp Dijon mustard

1/4 tsp dried tarragon (or 1/2 tsp fresh)

parsley, chopped (to serve)

Directions

Season chicken pieces with salt.  In a large pan, heat oil and pan fry chicken pieces until done.

Remove chicken from pan and set chicken aside.

Add wine to the chicken drippings and deglaze by scrapping off particles that got stuck in the bottom of the pan.

Add sour cream, mustard and tarragon. Add back chicken pieces and let it simmer covered for another 5 minutes.

Sprinkle chopped parsley and serve.

Citrus Chicken Teriyaki

Don't you have days when you wonder how much sugar you are taking? I am not really a big dessert eater and I don't use refined sugar on my oat bran every morning.  But my husband noticed that I have a thing for slightly sweet savory dishes. I must admit that I put a teaspoon or two of brown sugar on my spaghetti ( just because I don't want it too tart) and some other dishes.

A few months back my doctor told me that due to all the medicines I have been taking for the pain (from a car accident three years ago), it has affected my liver and my blood pressure and I am pre-diabetic.

Anyway, I try to regulate my sugar and that is why I make almost everything from scratch so I can monitor what ingredients I put in the food I eat.  Teriyaki is one of my favorites but it has way too much sugar.  I found a recipe that substitutes sugar with fresh orange juice.  The natural sweetness of the orange replaces the sugar called for in  this dish.

This is not like your regular teriyaki that is way too sweet.  This recipe just has a hint of sweetness but not too overpowering (that you think there's candy in you food).

Hope you enjoy this version.

Ingredients

1/4 c low sodium soy sauce (or gluten free Tamari)

2 tbsp orange juice

1/2 tsp. ginger, peeled & grated  (or 1/8 tsp ginger powder)

1 garlic clove, chopped

pinch cayenne

2 pounds chicken

salt and pepper

Directions

Get a gallon resealable bag.  Combine soy sauce, orange juice, ginger, garlic and cayenne.  Set aside.

Remove the skin from chicken.  Season with salt and pepper.  Place chicken slices in the gallon plastic bag.  Seal bag and turn to coat chicken with the marinade.  Refrigerate for at least 2 hours or overnight (for best results).

Brush grill rack with oil (or with cooking spray).  Preheat grill to 300 degrees F or to medium heat. Remove chicken from marinade. Place chicken on grill and grill cover for 50 to 55 minutes (depending on the thickness of the chicken) or until no longer pink in the middle.

You can also fix this in the oven at the same temperature.

Serve with brown rice and a side of grilled vegetables.

Greek Chicken (Turkey) Kabob

I always make sure that we always have chicken and turkey in the house.  Lately, when we are not too busy, we marinate our meats in advance so when we need it, we will just thaw it and toss it in the grill or oven.

Since it was Labor Day, we tried to keep the tradition of grilling on this holiday but opted for the healthier version.

Ingredients

2 lbs turkey or chicken (breast or thigh), sliced thinly into medallion sizes
1/2 cup olive oil
2 freshly squeezed lemon juice
3 large garlic cloves, minced
2 tbsps Dijon mustard
2 tbsps dried oregano
1 tsp dried thyme
2 tbsps chopped fresh parsley
1 tsp freshly ground black pepper
1 tsp dried rosemary

Directions

In a large bowl put all ingredients (except the turkey/chicken). Mix until well incorporated.

Add turkey/chicken slices and mix until slices are well coated.

Cover bowl with plastic wrap or transfer to a resealable bag.

Marinate for 4 hours to overnight.

When ready to cook, leave the marinated turkey on your counter until it reaches room temperature.

Meanwhile, soak skewers in water to avoid burning.

Preheat grill medium-high heat

Thread the meat in skewers.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, and baste with leftover marinade.

Cook until meat is cooked through.

Cucumber & Yoghurt sauce

1/2 cup sour cream
1 tbsp mayonnaise
1/2 tsp minced garlic or garlic powder
juice of half a lemon
1 medium cucumber peeled, seeded, peeled and finely chopped, or grated
1/2 tbsp salt (for cucumber)
salt and pepper to taste
Directions:

Put the cucumber in a bowl and sprinkle with a little salt.

Let rest for 10-15 minutes to allow extra juices to escape the cucumber.

With a paper towel, gently squeeze juices from the cucumber.

Put the rest of the ingredients in the bowl and mix well (I don't rinse the cucumber).

Add salt and pepper to taste.

Refrigerate for a couple of hours prior to using (if you can).

For a smoother sauce, put in blender and pulse for a few seconds.