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.

Best Grilled Portabella Mushroom Burger

It is very rare in our household that we have a meal without meat.  My husband is a typical southern guy who has to have meat in every meal.  I on the other hand, insist on having vegetables with our meals (except breakfast - I don't really require it, hahaha).

When I told my husband that we were having grilled mushroom burgers for dinner, he wasn't thrilled and pretended to be sleepy.  When I was done fixing the meal, I had to wake him up (from his pretend sleep), and he told me that he wasn't really hungry.  I tried to force him to take at least a bite of the sandwich.
Then he got hooked.  He loved it and didn't even miss his meat.

So here's to a vegetarian dinner!

Ingredients

4 large portabella mushrooms, wiped with a damp towel and stems removed

1/2 c dry white wine (substitute - grape juice, apple juice or apple cider)

2 tbsp soy sauce (I used Tamari)

2 tbsp Balsamic vinegar (substitute - red wine vinegar)

1 tbsp olive oil

2 garlic cloves, minced

extra olive oil (to brush over the grill and mushrooms while grilling)

Directions

In a small bowl, mix white wine, soy sauce, balsamic vinegar, olive oil and garlic.

Place the mushrooms (gills up) in a baking pan. Spoon the marinade over the mushrooms and marinate for at least half an hour.

Brush your grill with olive oil and preheat to medium high.

Place mushroom on the grill, gill face up. Close the lid or cover shrooms and cook for 5 minutes. Baste mushrooms with olive oil and leftover marinade every few minutes.

With a metal spatula or tongs, rotate the mushrooms 30 degrees to create diamond grill marks. Cook for another 3 minutes. Flip the mushrooms and cook for 3 minutes.  By this time the mushrooms will slightly soft and juicy.

Like your regular burger, you have to let your shrooms rest.

Prepare your bread and your other fixins.  I used toasted chive foccacia bread, garlic mayo, baby romaine lettuce leaves and a slice beefsteak tomato.

I toasted the foccacia so the bread won't get soaked since the mushroom was so juicy.

Assemble and serve. Happy healthy eating!

Baked Fish with Sour Cream

We are still trying to recover from the holiday eating.  I guess we try to (or purposely) forget our diets from the last few weeks of the year to the first week of the new year. An attempt to eat light was our objective in fixing this dish.

Also due to a vehicle accident a couple of years back, I try to add turmeric to anything I can put it into, thus the yellow couscous as shown in the photo above.  Turmeric is a good anti-inflammation herb.  Even though I don't feel it, I am pretty sure that is lessening my pain.

For this recipe, I used Mahi Mahi fillets.  Mahi Mahi is a good low calorie, low-fat protein source. It is rich in vitamins B-12, B-6, niacin and pantothenic acid which are vital for healthy skin.

The original recipe from Food.com calls for regular sour cream and mayonnaise.  I have replaced them with a light sour cream and mayonnaise and added more lemon juice.  I also added cayenne pepper which is good for the metabolism.

For added flavor and texture, I paired it with couscous cooked with turmeric, almonds and raisins.

Ingredients

2 fish fillets, 1 inch thick (about 8 oz each)

1 tbsp lemon juice

salt & pepper to taste

1/4 c light sour cream ( I love Daisy sour cream)

1/4 c light mayonnaise

1 tsp lemon juice

1/4 c green onions, sliced

1/4 tsp sea salt (I use Celtic Sea salt)

1/8 tsp cayenne pepper

1/4 c cheddar cheese, grated

Directions

Pre-heat oven to 450 degrees F.

Cut the fish fillets in half to make 4 individual servings. Brush the fish with lemon juice and season with salt and pepper.

Place the fillets in a lightly greased baking pan. Bake between 12 and 15 minutes or until the flesh is flaky.

In a small bowl, combine sour cream, mayonnaise, green onions, 1 tsp lemon, salt and cayenne pepper.

Spoon the mixture over the cooked fillets and top it with grated cheese.  Return to the oven and cook for an additional 3 minutes to melt the cheese and heat the sauce.

Serve immediately with steamed rice, steamed vegetables or in this case, couscous.

Enjoy!!!

***Note : http://benefitof.net/benefits-of-mahi-mahi/