David and Nicole's Recipes

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May 25, 2008 1

Coconut Curry Chicken with Rice

  • 1 1/2 lb chicken breast, cut in bite size pieces
  • 1 lemon
  • 1/4 cup cilantro, roughly chopped
  • 1/2 onion, minced
  • 2 carrots, peeled, diced small
  • 1 jalapeno, minced
  • 1 1/2" ginger, peeled, minced
  • 3 garlic cloves, minced
  • 1/4 cup chicken stock
  • 2 tbsp canola oil
  • 14 oz. coconut milk
  • 1 1/2 tsp curry powder
  • 1/4 tsp turmeric
  • 1/2 tsp coriander
  • salt
  • cracked pepper
  • basmati rice, cooked
  1. Heat the oil in a large pot.
  2. Add the onion and carrots and saute until tender.
  3. Add the jalapeno, ginger, and garlic, and the zest of 1 lemon and saute 1 minute.
  4. Add the chicken and saute 1 minute.
  5. Stir in the chicken stock and coconut milk.
  6. Stir in the spices and and season with salt and pepper.
  7. Bring to a simmer and cover.  Cook on low for 10 minutes or until the chicken is just cooked through.
  8. Add the cilantro and the juice of half a lemon.  Check the seasoning.
  9. Serve with the rice.

May 4, 2008 1

Arugula and Pea Risotto

  • 1 tbsp olive oil
  • 1 tbsp butter
  •  1 large shallot, minced
  • 1 cup arborio rice
  • 3/4 cup dry white wine
  • 3 to 4 cups chicken stock
  • 1 cup frozen peas
  • 3 cups arugula
  • 1/2 cup grated parmesan
  • sea salt
  1. Combine the olive oil and the butter in a large pot.
  2. Saute the shallot until tender.  Add the rice and stir 3 minutes.
  3. Pour in the wine and stir until absorbed.
  4. Over the next 13 minutes, slowly add the chicken stock, stirring to absorb.
  5. Add the peas.
  6. Keep adding chicken stock and stirring for another 5 minutes.
  7. Add the parmesan and stir in the arugula until wilted.
  8. Season to taste.

Apr 5, 2008 1

Citrus Mascarpone Risotto

  • the zest of 1 lemon
  • the juice of half a lemon
  • the juice of half a lime
  • 3 1/2 cups chicken stock
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 heaping tbsp mascarpone
  • 1/3 cup grated parmesan
  • 1 shallot, minced
  • 1 cup arborio rice
  • sea salt and cracked pepper
  1. Melt the butter with the olive oil in a large pan.  Add the shallot and lemon zest and saute until tender.
  2. Add the rice and stir for 4 minutes.
  3. Squeeze in the lemon and lime juices.
  4. Stir in the chicken stock over the next 18 minutes.
  5. Season with salt and pepper.  Stir in the mascarpone and parmesan.
  6. Serve.

Mar 11, 2008 1

Creamy Grits

  • 2 cups chicken stock
  • sea salt and cracked pepper
  • 1/2 cup quick grits
  • 1/4 cup heavy cream
  1. Bring the chicken stock to a boil and stir in the grits.  Season with salt and pepper.
  2. Reduce the heat to very low, cover and cook for 10 minutes.
  3. Uncover, stir well, and then pour in the cream.
  4. Stir again.  Check seasoning.  Serve.

Feb 24, 2008 1

Marsala Pilaf

  • 2 tbsp butter
  • 1 cup rice
  • 1/3 cup marsala
  • 2 cups chicken stock
  1. Melt the butter in a saucepan.  Add the rice and stir for 4 minutes.
  2. Pour in the marsala and stir until evaporated.
  3. Add the chicken stock.  Stir.  Bring to a boil.
  4. Cover and then reduce the heat to very low.  Allow to simmer for 15 minutes.  Turn off the heat and let sit 5 minutes. 

Feb 12, 2008 1

Jalapeno Hominy

  • 2 cans hominy, rinsed, drained
  • 1/3 cup canned jalapenos, minced
  • 3/4 cup sour cream
  • 1/4 cup light mayonnaise
  • salt and cracked pepper
  • pepper jack, grated
  1. Preheat the oven to 350 F.
  2. Combine the hominy, jalapenos, sour cream, and mayo.  Stir well. Season with salt and cracked pepper.
  3. Spread into a casserole dish.
  4. Top with grated pepper jack.
  5. Bake 25 to 30 minutes.

Jan 11, 2008 1

Leek Risotto

  • 1 tsp olive oil
  • 2 tbsp butter
  • 1 stalk celery, minced
  • 1 large leek or 2 small, white and light green parts only, minced
  • 1 cup dry champagne
  • 3 cups chicken stock
  • 1 cup arborio rice
  • cracked pepper
  • sea salt
  • 2 tbsp heavy cream
  • 1/4 cup grated parmesan
  1. Heat the olive oil in a dutch oven with the butter.
  2. Add the celery and leeks and saute until softened.
  3. Add the rice and stir well for 2 minutes.
  4. Add the champagne and stir until absorbed.
  5. Stir in the chicken stock over the next 18 or so minutes.
  6. Add cracked pepper and sea salt.
  7. Stir in the heavy cream and parmesan.
  8. Serve.

Jan 10, 2008 1

Garlicky Grits

  • 2 cups chicken stock
  • 1/4 tsp kosher salt
  • 1/2 cup quick grits
  • 4 garlic cloves, minced
  • 2 tbsp butter
  • 1/4 cup grated parmesan
  1. Combine the chicken stock, salt, and the grits in a saucepan and bring to a simmer.
  2. Cook on low heat, stirring occaisionally for 10 minutes.
  3. Stir in the garlic, butter, and parmesan.
  4. Serve.

Jan 8, 2008 1

Lime Coconut Rice

  • 1 cup rice
  • 1 cup coconut milk
  • 3/4 cup chicken stock
  • 1/4 tsp salt
  • the zest of 1 lime
  1. Combine the coconut milk and the chicken stock in a saucepan.
  2. Stir in the rice and the salt and bring to a simmer.
  3. Cover and cook on very low fo 15 minutes.
  4. Turn off the heat and let stand 5 minutes.
  5. Stir in the lime zest.  Serve.

Dec 8, 2007 1

Spicy Rice

  • 1 jalapeno, minced
  • 2 tbsp butter
  • 1/4 onion, minced
  • 4 garlic cloves, minced
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 3/4 tsp salt
  • 1 cup long grain white rice
  • 1 3/4 cups chicken stock
  1. Melt the butter in a saucepan and saute the jalapeno, onion, and garlic until tender.
  2. Stir in the rice and continue stirring for 3 minutes.
  3. Add the spices and the salt and stir well.
  4. Add the chicken stock and bring to a simmer.
  5. Cover and cook on very low heat for 15 minutes.  Turn off the heat and let stand 5 minutes.

 

February 2012
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