Chicken and Veggie Jade Rice Bowl with Pineapple Glaze


You know how good teriyaki* chicken is? This is better. Cooking down a quart of pineapple juice creates an umami flavor that will bring your rice bowls to a whole new level and also knock your socks off, so be careful.

*who just learned how to spell teriyaki? I did.

  • 1 quart pineapple juice
  • 1 tbsp sriracha
  • 1 tbsp soy sauce
  • a little bit of chili flakes (spice up your life..if you’d like)
  • 3 medium sized carrots
  • 1/2 large bok choy. or 1 smaller one, you decide. it’s your life.
  • 7 broccoli florets
  • 2 fresno chilis. or other kind of red mystery chili your mom brings you from her garden
  • 1 green bell (pepper)
  • some coconut oil
  • 1 pound chicken breast
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp ground aji amarillo
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp (each) salt/pepper
  • 1 cup green jade rice (dry) – or other rice if you don’t have jade rice but it’s pretty and they have it at Whole Foods
  • cilantro, for garnish

serves 2

  1. pre-heat oven to 350° F
  2. in a medium-small sized sauce pan, add pineapple juice, sriracha, chili flakes, soy sauce and a pat of butter
  3. reduce this mixture a little more than half, over medium heat. this will take about an hour…the slower the better
  4. cut carrots, bok choy and green bell pepper in half length-wise, cut florets off broccoli and slice chili in half and deseed. brush veggies with coconut oil and roast at 350° F for 15 minutes
  5. dice chicken breast and season with all of the spices (dry rub)
  6. in a medium sized pot bring 1 1/2 cups water to a boil then add 1 cup rice and bring to simmer and cook for 20 minutes
  7. heat coconut oil in a skillet, brown chicken over medium heat until cooked through
  8. when chicken is cooked, lower heat and add some of the pineapple reduction in and stir until well glazed
  9. in bowls serve rice, veggies and chicken and garnish to your hearts content

© 2015, domenicadreamsofcalamari. All rights reserved.

Cabbage-Beet Tahini Slaw


This is my bastardized version of Mission Chinese Food’s beautiful cabbage salad. But hey, sometimes when you’re a college student on a budget you have to pick and choose which exotic pantry items you can afford and which are just going to have to wait. I used peanuts for a crunchy element, although I would love to try it with some sort of grain. I also cut out quite a few ingredients that I couldn’t find at the local market but still thought it came out pretty good.

note: This makes a BIG salad. I wanted to use the whole cabbage in one go so I upped the dressing, the good news is it makes for great leftovers. On the other hand you can always use half a cabbage and dial down the dressing measurements.

  • 1 head red cabbage
  • 1 large yellow beet
  • 1/2 cup peanuts
  • 1/2 tbsp sesame seeds
  • 4 tbsp tahini (you’ll definitely want a runnier tahini for this, the Whole Foods 365 one is my best friend)
  • 2 tbsp tamari or soy sauce
  • 2 tsp rice vinegar
  • 1 clove garlic
  • 8 anchovy fillets (preferable ones packed in olive oil)
  • juice of one lemon
  • 2 sheets nori (like the big sushi ones)


  1. slice cabbage and beets (I did matchstick cuts-see photo) and mince garlic
  2. in a bowl or jar add tahini, lemon juice, minced garlic, tamari (or soy sauce) and rice vinegar and shake well
  3. slice the anchovy fillets as finely as possible then add them to the dressing and continue shaking until combined
  4. heat a non stick skillet over medium high heat then add the sesame seeds, make sure to keep an eye on them and continue tossing them
  5. once they start to smell nice and turn a little brown remove them from the pan
  6. in the same pan add the peanuts and do the same thing
  7. rip the nori into little pieces and add it to your big bowl of cabbage and beets, add the nuts and seeds as well then pour dressing over
  8. mix thoroughly with tongs or your hands

© 2015, domenicadreamsofcalamari. All rights reserved.

Veggy and Shrimp Stir Fry

summer bulgur-heirloom tomato salad

  • 1 small head broccoli
  • 3 cloves garlic
  • 3 small bok choys
  • 1 box crimini mushrooms
  • 10 green beans
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame seed oil
  • 1 tbsp apple cider vinegar
  • 10 shrimps
  • 2 tsp red chili flakes
  • generous squirts sriracha
  • 1 tbsp chicken broth
  1. in a frying pan or wok (ideally) add sesame seed oil, garlic and red chili flakes over medium high heat
  2. cut florets off of the broccoli and cut the tips of the green beans off then cut the beans into bite size pieces, clean the mushrooms and quarter them
  3. clean bok choy and slice off the bottom couple of centimeters, add to pan
  4. add chicken broth, apple cider vinegar and fish sauce and use tongs to turn constantly for a minute, remove bok choy from pan
  5. add broccoli and green beans to the pan and let cook on medium high heat for a couple of minutes, stirring occasionally
  6. remove and add mushrooms, sriracha, soy sauce and maybe a sprinkle more chili flakes, turn mushrooms with tongs until coated and cooked, about 2 minutes
  7. remove and add shrimp to pan. turn each shrimp once the underside turns pink and cook until white/pink throughout
  8. serve everything together with noodles or rice or on it’s own


© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Cabbage Salad

  • 1 large head purple cabbage
  • 1/2 large red onion
  • 1 large grapefruit (juice)
  • 2 large lemons (juice)
  • 3 tsp salt
  • 3 limes (juice)
  • 2 tbsp fish sauce
  1. slice the cabbage and the onion, cutting around bitter white middle of the cabbage and add to a large mixing bowl
  2. juice grapefruit, lemons and limes into the cabbage/onion mixture
  3. add salt and fish sauce and mix well
  4. let sit for 6 hours to overnight or a couple days, it’ll just get better

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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