*tap tap* This thing on?
Wow.
It's been 9 weeks since I last updated... actually I think it's been longer than that but anyway, hi! I'm still here. My life's been a steady grind of work, tears, dreading work, more tears and immersing myself in WoW to help medicate the pain. :-P
Literally, nothing has been going on worth writing about which is why I haven't updated here and I didn't want to bore you with more bitching. But on Friday something did happen.
So that's 5 now. I feel evened out, one on each arm and leg and on my back. I'm not done yet but I think I'm done for a while. :-P
I'm watching Blade Runner right now, the version with the voice over. Ugh. I'm glad the cut that for the theatrical version.
Anyway, I was watching cooking "shows" on YouTube for some good Cajun red beans and rice. Anyone have any good recipes? Or any good recipes similar to red beans and rice? It doesn't have to be Cajun or even American. XD
I have a recipe for Jamaican curry chicken and red beans and rice a co-worker gave me. I'll share with you if you share with me. :D
Ingredients - Enough to feed 3-4 people
Chicken (I use 4 boneless breasts but use whatever you like best)
1 large white or yellow onion or 2 medium onions
2 boxes of Rice a Roni butter and herb rice
3 cans of red beans or kidney beans
3 cans of coconut milk
1 large container of chicken stock
2 tbsp of flour
4 tbsp of butter
curry
minced garlic
salt
pepper
thyme
cayenne pepper
Jamaican jerk seasoning (if you have it)
olive oil
The night before:
Slice your onion (don't chop). Put your chicken and onion in a plastic container with a lid and mix with two tablespoons of minced garlic, about three tablespoons of curry, a dash of cayenne pepper, a couple of dashes of Jamaican jerk seasoning, (depending on how hot you want it) salt, and pepper to taste. Everything's to taste, so put as much or as little as you like. Seal the container and give it a good shake. You want the seasoning to liberally coat everything. If you think there isn't enough seasoning on the chicken and onion, put some more on. It's hard to put too much on (well, except the cayenne pepper and Jamaican jerk seasoning). Put in fridge to marinade overnight.
Day of:
When you're ready to cook the beans and rice, pull out the chicken and take off the top so it can warm up to room temperature. Strain the liquid from the beans, give them a good rinse and pour into a large pot. Pour in the cans of coconut milk and 1 can of chicken stock. If you're a vegetarian and you're just doing the beans and rice, you can replace the chicken stock with vegetable stock. I don't recommend using water because you lose flavor but in a bind you can use a can of water instead. Throw in some salt and pepper to taste, two tablespoons of minced garlic and a few dashes of thyme, enough to coat the top of the liquid. Stir and bring to a boil.
When the beans are at a slow boil (just a few bubbles) stir in 1 box of rice and about a half cup of the second box. Stir in 1 packet and about half of the second packet of seasoning. If you make this again, save the rest and you'll only have to buy 1 box of Rice a Roni. Stir and bring to a boil. Stir occassionally very gently to keep the beans and rice from sticking to the bottom. While you're cooking the chicken, keep an eye on the beans and rice. You want the rice to absorb all the liquid and you don't want it to burn so keep stirring every so often.
Once the rice is cooking start the chicken. In a large sauce pan, coat the bottom of the pan with olive oil and pick out the chicken from the onions. If you chop the chicken like I do, this is a pain in the ass, but if you put in whole pieces, then it shouldn't be a problem. Add more curry, a dash of cayenne pepper, and a dash of Jamaican jerk seasoning. On medium high heat, cook until the chicken is no longer pink and set aside on a paper plate and paper towel.
Reduce the heat to medium, add more olive oil and the butter to the pan. Add the onions and cook until they are translucent. I like mine with a little crunch but cook as much as you like, so long as they're cooked well as they've been soaking all night with the chicken.
In a small bowl mix together two tablespoons of flower and about a half cup of chicken stock to create a slurry. Pour in the pan about three or four cups of chicken stock and the slurry. Bring onions and stock to a boil and let thicken into a gravy. Add more flour if you want a thicker gravy. Once the mixture is at the thickness you want, pour chicken back in and mix together to coat.
And you're done! Serve the beans on a plate, pour the chicken, onions and gravy over it and voila. It's better the day after of course. :P You could substitute brown rice for white, (just be sure to use A LOT of thyme, garlic, salt and pepper since you wont have the butter and herb seasoning packet), pork for chicken if you like and add bell pepper too (I don't, I'm not a fan of bell pepper). I might also add potatoes and sausage some day.
What recipes do you guys have to share? XD
It's been 9 weeks since I last updated... actually I think it's been longer than that but anyway, hi! I'm still here. My life's been a steady grind of work, tears, dreading work, more tears and immersing myself in WoW to help medicate the pain. :-P
Literally, nothing has been going on worth writing about which is why I haven't updated here and I didn't want to bore you with more bitching. But on Friday something did happen.
So that's 5 now. I feel evened out, one on each arm and leg and on my back. I'm not done yet but I think I'm done for a while. :-P
I'm watching Blade Runner right now, the version with the voice over. Ugh. I'm glad the cut that for the theatrical version.
Anyway, I was watching cooking "shows" on YouTube for some good Cajun red beans and rice. Anyone have any good recipes? Or any good recipes similar to red beans and rice? It doesn't have to be Cajun or even American. XD
I have a recipe for Jamaican curry chicken and red beans and rice a co-worker gave me. I'll share with you if you share with me. :D
Ingredients - Enough to feed 3-4 people
Chicken (I use 4 boneless breasts but use whatever you like best)
1 large white or yellow onion or 2 medium onions
2 boxes of Rice a Roni butter and herb rice
3 cans of red beans or kidney beans
3 cans of coconut milk
1 large container of chicken stock
2 tbsp of flour
4 tbsp of butter
curry
minced garlic
salt
pepper
thyme
cayenne pepper
Jamaican jerk seasoning (if you have it)
olive oil
The night before:
Slice your onion (don't chop). Put your chicken and onion in a plastic container with a lid and mix with two tablespoons of minced garlic, about three tablespoons of curry, a dash of cayenne pepper, a couple of dashes of Jamaican jerk seasoning, (depending on how hot you want it) salt, and pepper to taste. Everything's to taste, so put as much or as little as you like. Seal the container and give it a good shake. You want the seasoning to liberally coat everything. If you think there isn't enough seasoning on the chicken and onion, put some more on. It's hard to put too much on (well, except the cayenne pepper and Jamaican jerk seasoning). Put in fridge to marinade overnight.
Day of:
When you're ready to cook the beans and rice, pull out the chicken and take off the top so it can warm up to room temperature. Strain the liquid from the beans, give them a good rinse and pour into a large pot. Pour in the cans of coconut milk and 1 can of chicken stock. If you're a vegetarian and you're just doing the beans and rice, you can replace the chicken stock with vegetable stock. I don't recommend using water because you lose flavor but in a bind you can use a can of water instead. Throw in some salt and pepper to taste, two tablespoons of minced garlic and a few dashes of thyme, enough to coat the top of the liquid. Stir and bring to a boil.
When the beans are at a slow boil (just a few bubbles) stir in 1 box of rice and about a half cup of the second box. Stir in 1 packet and about half of the second packet of seasoning. If you make this again, save the rest and you'll only have to buy 1 box of Rice a Roni. Stir and bring to a boil. Stir occassionally very gently to keep the beans and rice from sticking to the bottom. While you're cooking the chicken, keep an eye on the beans and rice. You want the rice to absorb all the liquid and you don't want it to burn so keep stirring every so often.
Once the rice is cooking start the chicken. In a large sauce pan, coat the bottom of the pan with olive oil and pick out the chicken from the onions. If you chop the chicken like I do, this is a pain in the ass, but if you put in whole pieces, then it shouldn't be a problem. Add more curry, a dash of cayenne pepper, and a dash of Jamaican jerk seasoning. On medium high heat, cook until the chicken is no longer pink and set aside on a paper plate and paper towel.
Reduce the heat to medium, add more olive oil and the butter to the pan. Add the onions and cook until they are translucent. I like mine with a little crunch but cook as much as you like, so long as they're cooked well as they've been soaking all night with the chicken.
In a small bowl mix together two tablespoons of flower and about a half cup of chicken stock to create a slurry. Pour in the pan about three or four cups of chicken stock and the slurry. Bring onions and stock to a boil and let thicken into a gravy. Add more flour if you want a thicker gravy. Once the mixture is at the thickness you want, pour chicken back in and mix together to coat.
And you're done! Serve the beans on a plate, pour the chicken, onions and gravy over it and voila. It's better the day after of course. :P You could substitute brown rice for white, (just be sure to use A LOT of thyme, garlic, salt and pepper since you wont have the butter and herb seasoning packet), pork for chicken if you like and add bell pepper too (I don't, I'm not a fan of bell pepper). I might also add potatoes and sausage some day.
What recipes do you guys have to share? XD