Recipe: Quick Coconut Chicken Soup

Don't stress over complicated recipes with long cook times. Check out "Recipe: Quick Coconut Chicken Soup" and get your next meal done in a snap!

Quick Winter Coconut Soup

Makes 4 2-cup servings

1 quart low-sodium chicken broth
1/2 cup coconut cream
1 tablespoon fish sauce
2 teaspoons ginger paste (or fresh ginger, microplaned)
2 teaspoons lemongrass paste (see Recipe Note for substitute)
2 small rutabagas, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
2 medium parsnips, peeled and cut into 1/2-inch dice
1 russet potato, peeled and cut into 1/2-inch dice
1 pound boneless, skinless chicken tenders, cut into bite-size pieces
1/4 of a medium red onion, cut into thin slices
6 sprigs cilantro, stems removed
Juice of 1 large lime

To serve:
Sprigs of cilantro
Lime wedges
Sriracha sauce

In a medium (at least 5-quart) heavy-bottomed soup pot or Dutch oven, combine the chicken broth, coconut cream, fish sauce, ginger paste, and lemongrass paste. Bring up to a simmer over a medium flame.

Add the rutabagas, carrots, parsnips and potato to the pot. Allow the soup to come back up to a simmer (this takes about 6 minutes), then turn the heat down to medium-low and simmer until vegetables are just shy of fork-tender.

Add the chicken pieces to the pot, turn the flame back up to medium, and bring up to a simmer. Turn down to low again, then let the chicken simmer for another 2 minutes, until it is cooked through and the vegetables are tender but not falling apart.

Remove the soup pot from heat, then add the red onion, cilantro leaves, and lime juice. Ladle into bowls and serve with additional cilantro, lime wedges, and Sriracha sauce on the side.

Recipe Notes:

• Vegan Soup Version: Make this recipe vegan with three simple substitutions: use vegetable or mushroom broth instead of chicken broth, cubed tofu or sliced mushrooms instead of chicken, and tamari or soy sauce instead of fish sauce.
• Coconut cream can be purchased at Trader Joe’s and some Asian grocery stores. If you can’t find this ingredient, you can substitute the solid coconut cream that rises to the top of a can of regular coconut milk.
• Lemon Grass Paste Substitute: Instead of paste, you can use a 3" piece of fresh lemon grass. Peel away the tough outer layer, chop it roughly, and tie it up in a bundle of cheesecloth with a piece of kitchen twine, or a bouquet garni bag. Add it to the pot along with the ginger paste, then remove just before serving.

(Image credits: Coco Harris)

Original Article Here: http://www.thekitchn.com/quick-coconut-chicken-soup-recipes-from-the-kitchn-201107

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Budget, But Not Boring: 8 Fresh Ways to Eat Beans & Rice for Dinner

Rice & Beans is a dietary staple for many, but it can often get rather boring. Kick it up a notch with these 8 ideas in "Budget, But Not Boring: 8 Fresh Ways to Eat Beans & Rice for Dinner"!

Rice and beans makes for the ultimate budget meal — especially if you cook dried beans from scratch — but that doesn't mean your dinner has to be boring. Simmered with fragrant spices, wrapped up in a tortilla, baked into a comforting casserole, this combination can be cooked up in a variety of ways that manage to be satisfying and tasty, without breaking the bank.

TOP ROW

• Mixed Bean Masala with Fragrant Yellow Rice - The Kitchn
• Vegetarian Red Beans and Rice - A Couple Cooks
• Braised Coconut Spinach & Chickpeas with Lemon - The Kitchn
• Freezer-Friendly Roasted Vegetable Burritos with Black Beans and Rice - The Kitchn
• Tex-Mex Casserole - Knead to Cook

BOTTOM ROW

• Lentil Soup with Chipotle Yogurt - Sprouted Kitchen
• Slow-Cooker Curried Vegetable and Chickpea Stew - The Kitchn
• Poached Egg with Rice and Edamame - Whole Living

What are your favorite ways to eat beans and rice for dinner?

(Image credits: Anjali Prasertong; A Couple Cooks; Faith Durand; Emma Christensen; Knead to Cook; Sprouted Kitchen; Bryan Gardner/Whole Living)

Original Article Here: http://www.thekitchn.com/budget-but-not-boring-8-fresh-ways-to-eat-beans-rice-for-dinner-201467

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Recipe: Ham, Cheddar & Chive Egg Bakes

Doesn't that look delicious? These little bakes can fit right in your hand (careful, they'll be hot!) and take less time than you might think. Check out "Recipe: Ham, Cheddar & Chive Egg Bakes" below!

Cooking while traveling can be a tough endeavor. You lose most of the control you usually have at home: who knows how the oven will work, who knows where the local grocery store is... and on. And on. These egg bakes are a good solution to a healthy, delicious breakfast while traveling. The ingredients are basic and easy to track down, and they're infinitely adaptable so you can toss in a little of whatever vegetables or cheese you have on hand. 

One of the reasons I love this recipe is that it's essentially a cheater's soufflé. I don't often make real soufflés at home because they always feel a bit fussy to me. There's the proper beating technique and incorporating just the right amount of air — and then the risk of the whole thing falling in on itself. But with this cheater's recipe, the eggs puff up in the oven and become light and fluffy, giving them many of the characteristics I love about a soufflé without much work. 

When traveling, it's generally easy to come upon eggs, milk and some good melting cheese. For these egg bakes, I used a pretty standard recipe and a chopped ham steak from the store. The chives are in season now in Seattle, but obviously you could leave them out altogether if need be and use dried herbs instead. I've tried this recipe with leeks and corn instead of the ham and it's a wonderful vegetarian option. Obviously while on the road, ramekins aren't as easy to come by. But when staying with friends — as many of us are likely to do— this is a great go-to breakfast to make for hosts and visitors. They'll appreciate the gesture; you'll appreciate the simplicity. 

In short: this is a simple, delicious, and pretty breakfast that looks more time-consuming than it really is, and it's easy to bake up if you're at home — or visiting friends on the road.

Ham, Cheddar and Chive Egg Bakes

Serves 6

2 tablespoons extra-virgin olive oil
3/4 cup diced yellow onion (from 1/2 medium onion)
2 garlic cloves, minced
4 ounces cooked ham steak, coarsely diced into small cubes (about 1 cup)
1-2 tablespoons butter, to grease ramekins
6 large eggs
3/4 cup whole milk
1 tablespoon fresh chopped basil, optional
3 tablespoons fresh chopped chives
1/4 teaspoon kosher salt
3/4 cup grated cheddar cheese 

Preheat the oven to 400°F. In a medium saucepan, warm the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic and sauté for an additional 1-2 minutes, taking care not to let it brown or burn. Fold the chopped ham into the saucepan and stir to combine.

Thoroughly butter six 8-ounce ramekins. Place ramekins on a baking sheet so they’ll be easier to move to and from the oven.

In a small mixing bowl, beat the eggs with the milk, herbs and salt.  Fold the cooked onion mixture, chopped ham, and cheese into the mixture. Divide the mixture evenly into the ramekins. The cheese sometimes clumps up, so try to be sure it’s evenly distributed.

Place in the oven and cook for 20 to 25 minutes, or until tops are golden and have puffed slightly. Enjoy warm; cover and refrigerate any leftovers for up to 3 days. 

Recipe Notes

• The basil is optional here; we had some in the garden that I chopped and used but I'd hate for you to buy a whole package just for a tablespoon in this recipe. The chives are the important part; the basil's an added bonus. 
• If you don't have access to ramekins, feel free to make these in full-size muffin tins instead. Just be sure to grease the pan adequately so they don't stick. 

(Images: Megan Gordon)

Original Article Here: http://bit.ly/190b5Ig

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Dish Washing Tricks

Are you tired of washing the dishes?  There are some great tricks that will help you reduce the amount of time washing.  Apartment Therapy has seven different tips that will cut down the time it takes to finish the dishes after meals.   Keep reading below to learn more!


1) Start clean. Cleanliness begets cleanliness. Starting with a clean kitchen motivates you to keep it as clean as possible as you cook. For example, a clean counter makes your dribbles obvious and helps you wipe them right away. Also, prevent a backlog by making sure your dish rack and dishwasher have enough empty space to accommodate new dirty dishes.

2) Don't stack. Stacking dishes almost doubles the amount of surfaces you have to clean. Have everyone clear their own dishes and place them on the counter near the sink or in a soaking tub.

3) Clean as you go. The more you clean as you go, the less you have to clean at the end. Aim for no dirty cooking utensils by the time you begin eating your meal. You'll have enough to clean afterwards.

3) Prepare a soaking station. Although it's best to clean as you go, you can't always clean every single thing as it gets dirty. To corral dirty cooking utensils and keep messes from drying on them, prepare a soapy side of the sink or a tub placed in the sink. Do the same for dirty dishes after the meal. If possible, put dirty dishes in the dishwasher right away, but if you can't, keeping dishes submerged will also prevent caking on of food and save you lots of time scrubbing.

4) Fill pots and pans with water. Again, the idea is to keep food from crusting, which takes significantly more time to clean. While you're eating, fill dirty pots and pans with water so they can soak. Note: Don't put cold water into pots or pans until they've cooled. The sudden change in temperature can warp them.

5) Keep dishes to a minimum. Unless you're entertaining, don't dirty more dishes just for serving. One solution is to serve portions in the kitchen or bring pots and pans to the table. Another solution is to serve from containers that can double as storage for leftovers, such as glass tupperware.

6) Wipe it while it's wet. Swipe counters, appliances, the floor, and the stove when spills are fresh. This will keep your space clean and will keep the mess from spreading (like to the bottom of the spice jars that you place on the counter when you're cooking, for instance). Perhaps most importantly, wiping while it's wet will keep you from having to scrub dried-up messes.

7) Spray and wait. Inevitably, you'll have some spills to clean up. Spraying with your cleaner and giving it some time to soak in a bit before you wipe usually softens the mess and makes it much easier to wipe away.

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