Life Happens… And so do quick meals…

I have a rolling list on my phone (and fridge) of every meal that The Kid and I eat in the week (I used to pack lunches for The Hubs but it got confusing so he handles his breakfast & lunch himself). I have this week’s menu complete and I am starting to figure out next week. Yes, it’s true, I have meal planning OCD. I used to think I was crazy, but thankfully, my Bestie assures me that she has a list too. It’s the only way we know exactly what we need to have available in the fridge (either buy it on the way home or defrost it ahead of time) and how we manage to keep food on the table and lunch in the lunch boxes. No one seems to care how food gets to the table, but they surely want to know what happened when it doesn’t get there. And this is how I ended up standing over the stove at 6am Monday morning cooking coconut rice so it would be ready for me in the evening so I could give I could make something for The Kid’s lunch for Tuesday (how’s that for a breadcrumb trail…lol)

The coconut rice is of course simple. I make my rice using my Foolproof Method but substitute the oil with coconut oil, and substitute the water with a mixture of 1 can of coconut milk and enough chicken stock to make 4 cups. This is of course for 2 cups of uncooked rice. When it’s cooked transfer the rice to a storage container & put it in the fridge. (Feel free to race off to daycare drop-off & work like I did when you’re done.)

I’ve found that my “fried rice” recipes work best with rice that isn’t freshly made. You can use freshly made rice, but I’ve found that the cold rice doesn’t absorb the oil like fresh rice would and you maintain a much better texture with individual grains of rice.

So, fast forward to the evening and I leave work an hour and a half late. I have half an hour before I have to pick up The Kid and nothing else ready in the house for his or my lunch tomorrow. Ooops!!!

Now as luck would have it I had just roasted some red peppers over the weekend, we had steamed snow peas for dinner last Friday, I had a butterflied chicken with two breasts and a thigh left (save the thigh for something else) and two containers of fresh cremini mushrooms. There was no time to cut onions (it was a miracle i sliced through the mushrooms as fast as I did without causing myself harm) and I also had to set up my coffee and The Kid’s breakfast and sippy cups on top of everything else so… trusty roasted garlic purée to the rescue. If I had more time to make it I would have added 1 cup of minced onions.

This is a cut as you go recipe so if you prefer to get everything sliced up before you start expect to stand around in some parts. It was all done and under a lid in less than half an hour, but I apologize since I was trying to beat the clock I can’t give you individual times for everything, just the visual cues.

Chicken & Mushroom Turmeric Fried Rice
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2-3 Tbsp olive oil
2 (8 oz.) containers cremini mushrooms, stems removed, sliced thin
1 cup minced onions, optional
2 tbsp turmeric
2 tbsp smoked paprika
3 tbsp roasted garlic purée
1 roasted red pepper (skins & seeds removed), minced
2 cooked chicken breasts, cut into 1/4″ cubes
1 cup frozen corn kernels
1-1/2 cups snow peas, cooked or defrosted from frozen, minced
1/2 cup chicken stock/drippings
Coconut Rice
1 tbsp salt

You’ll need a very large skillet. If you don’t have one (or aren’t feeding a child with an appetite far beyond his years….) Halve the recipe and use a normal skillet.

Get the skillet on the stove over medium heat before you start doing anything else. You want the pot really hot to caramelize (not steam) the mushrooms. Clean and slice the mushrooms while the pan is heating up. You know the pan is ready if you drop a few small droplets of water in the dry pan (no oil yet until the pan passes the test) and the water droplet dances around the pan. Then add the oil followed quickly by the mushrooms. Spread the mushrooms around and go start cutting up everything else. Leave the mushrooms alone until you start seeing them turn a caramel color and start to curl. Then, move them around the pan so the get coated in oil. (If you are adding onions this is the place to do it. Let the onions get just a little browned, but not burnt.) When the mushrooms look wilted and caramelized, add minced roasted red peppers, garlic purée, turmeric, and smoked paprika. Move everything around the pan. The spices should begin to stick. Add the chicken and coat with the spiced mushroom mixture. Next add the chicken stock/drippings and scrape up the all the flavor stuck to the bottom of the pan. Add the corn and peas. Finally, add the coconut rice. You will likely need to use your hands to break up the rice to get everything mixed together. When everything is mixed, turn the heat to low, cover and leave for at least half an hour for the rice to warm through and the favors to meld.

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