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.

Icelandic Lamb Loin Chop Roast


IMG_3395I love lamb. And you should too even if you don’t eat meat. According to the butcher at WFs , Icelandic lamb is “where it’s at” and is only offered for one month a year, so get to it.

serves 4

  • 3 heads garlic
  • 1 big shallot
  • 1 carrot (peeled)
  • 1 yellow onion
  • 2 cups red wine
  • 2 tbsp olive oil
  • 1 quart chicken stock
  • 4 lamb loin chops
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 portobello mushroom
  • 2 delicata squash
  1. slice shallot, onion and carrot and mince garlic
  2. in a large pot heat olive oil then add shallot, onion, garlic and carrot
  3. heat oven to 350° F and slice squash in half
  4. scoop seeds out and brush with olive oil, then line a baking sheet with parchment paper and put squash face up
  5. when oven is pre-heated cook for 20 minutes or until soft
  6. when onions and shallots are starting to turn opaque, add the red wine
  7. add chicken stock, rosemary and sage and slowly simmer for as long as possible
  8. in a medium sized saute pan, brown lamb in butter then add to the saucy mixture and cook over low heat until fully cooked through
  9. cut squash in half and serve the lamb mixture over the top

© 2015 – 2016, domenicadreamsofcalamari. All rights reserved.

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