Leftovers #49 ~ Brown Rice Breakfast

Leftover rice can be transformed into many delicious creations however this one is my ultimate comfort food leftover. It is very simple... as in oatmeal simple and can provide a delicious breakfast, snack and sometimes lunch, for myself. You can dress up the leftover rice with a variety of fresh fruit, dried fruit, syrups/sugar and milk as you wish. 

I warmed up the leftover brown rice, in the microwave, to take the chill off. Brown rice is  great because it is more substantial and offers a light nutty flavour. Then I added a handful of dried chopped dates, flaked coconut, a light sprinkling of dark brown sugar, a drizzle of milk and topped with a raspberry. As you can see this is very reminiscent of rice pudding and a bowl of oatmeal. Working both as a cereal and a dessert. 

Hope everyone had a relaxing weekend. We did! - JD 

Peanut Chicken and Vegetable Curry

This recipe is absolutely delicious! Chicken and vegetables are smothered in a creamy coconut peanutty sauce and serving it with a combination of red and brown rice reinforces the nutty flavour.   

Peanut Chicken and Vegetable Curry

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2 tablespoons vegetable oil

1 lbs. (500g) skinless, boneless chicken breasts or thighs

3 tablespoons mild or medium curry paste

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup peanut butter, smooth or crunchy

1 can (14oz/400ml) coconut milk

1 bag (500g) mixed frozen vegetables

1 can (14oz/400ml) diced tomatoes

Plus:

cooked brown rice

fresh chopped cilantro

chopped unsalted peanuts

Heat oil the vegetable oil in a frying pan or wok over medium heat. Add the chicken, curry paste, salt, and pepper and sauté for about 8 to 10 minutes or until nicely brown.

In a large bowl whisk together the peanut butter and coconut milk. Add to the curry chicken mixture and stir to coat. Stir in the frozen vegetables and diced tomatoes. Bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until chicken is cooked all the way through and the sauce has thickened. Serve over cooked brown rice and top with the fresh cilantro and chopped peanuts. 

Notes: To make this nut free, try soy nut butter or pea butter to replace the peanut butter. Frozen vegetables are great if you are pressed for time however fresh vegetables may be used. 

Hope everyone had a wonderful weekend! - JD 

Mini Meatloaves

What I really wanted to do was make meatballs however I got side tracked and decided to make mini meatloaves instead with the help of a muffin tin. I am sure this isn't such a revolutionary idea however it seems to have put an amusing appeal to a mid week meal.

 Mini Meatloves

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Makes 12 

about 2 Ibs of extra lean minced (ground) chicken

1/4 cup parmesan cheese

1 teaspoon ground cumin

2 teaspoons bacon seasoning mix

1 teaspoon thyme

1/4 cup fine bread crumbs

1 to 2 carrots, grated

1 small onion, diced

1 clove of garlic, peeled and crushed

2 eggs

2 teaspoons Worcestershire sauce

salt and pepper, to taste

1 standard non-stick 12 cup muffin tin

Preheat the oven to 375ºF.

Place all the ingredients into a large bowl and stir to combine. Once everything is holding together nicely fill the muffin tin cups with the meat mixture. Once all the cups are generously filled, sprinkle more parmesan cheese on top of each meatloaf and place in the preheated oven for about 25 to 30 minutes or until an internal temperature of 160ºF is reached. Serve with brown rice or mashed potatoes and veggies. 

Hope everyone's week has been good so far. The rain has brought some much needed moisture. I am feeling better however my throat is still healing. The long weekend is here something to which we are all looking forward to. Have a great weekend everyone! - JD