Friday, September 2, 2011

Fruit Studded Rice Pilaf

Our side dish this week is a tasty dish overflowing with flavor from raisins and dried apricots.It's simple to make and goes great with the entree we cooked yesterday, Orange Chicken, but just as delicious all by itself.
 
2 tablespoons Butter
1 cup Long Grain White Rice
2 tablespoon finely Onions
2 cups Water
1 teaspoon Beef Base
1/3 cup chopped Apricots
1/3 cup Golden Raisins
1 tablespoon packed Brown Sugar

Let's cut our onion first.
Cut the onion in half, and then in half again.
Cut off 2 slices of onion.
Cut the slices from the bottom up, 
into slices creating chopped pieces.
Measure out 2 tablespoons.
Set the onions aside.
Let's make our rice.
Put 2 cups of water in a pot on the stove.
Make sure to measure the 2 cups.
It's important that there not be too much water when you
are cooking rice. It will end up soggy and unusable.
Bring the water to a boil.
Add 1 cup of rice.
Cover the pot and let it cook for 20 minutes.
Let the rice cool down , then scoop out the 
1 cup that we need.
Let's chop our apricots.
Take 3 pieces of apricots,
stack them up,
Cut them down the middle,
and chop in the opposite direction.
Now you have your small chopped pieces.
Melt butter in a large skillet.
Add the rice and onion.
Cook for 3-4 minutes until rice is slightly brown.
Add water, beef base, apricots, raisins, and sugar.
Bring to a boil.
Then reduce heat to low, and cover.
Cook, stirring a few times, until the rice is soft and the 
majority of the liquid has diminished. Keep the 
rice covered. This should take about
20-25 minutes, but if it takes longer, don't worry.
Keep an eye on the liquid.
(The cookie sheet you can barely see on the right side
of the pic is my cover. Anything works as long as it covers
the entire pan)
All done!

Enjoy!


Thank you for joining us tonight.

Tomorrow we will be making our dessert for the week:
Apple Bread Pudding
w/ Vanilla Sauce

See you then!!






Thursday, September 1, 2011

Orange Chicken

Our entree this week is Orange Chicken. We are using Orange Pineapple Banana juice instead of a solid fruit. But really, we are using the best part of the 3 fruits~the juice!
 
 Orange Chicken
3 Chicken Breasts
2 teaspoon Dijon Mustard
1 tablespoon Honey
1/2 cup chopped Onions
1 tablespoon Butter
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
3/4 cup Orange Pineapple Banana Juice
1 teaspoon Basil
1/4 cup packed Brown Sugar
Salt
Pepper

Cut the onion in half.
Cut in half again.
Cut the half in slices.
Cut the halves in strips.
Chop the slices the other way.
The chopped onions!
Spray a frying pan with pan spray.
Start the chicken frying in the pan. Cook for 3-4 minutes
on each side.
Spray a casserole pan with pan spray.
Place the semi cooked chicken breasts in the pan.
Add the butter and the onions to your skillet. 

Cook until the onions are soft.
Chop the basil.
Pull the leaves off the stem. Put all the pieces together,
and roll them.
Cut slices through the roll, chopping it.
Place the dijon mustard in a bowl.
Add the honey and mix together.
Add paprika and cinnamon and mix well.
Add the juice and whisk together.
Add chopped basil.
Add brown sugar and whisk well until all sugar is dissolved.
Add sauteed onion to the top of the chicken.
Pour the mix into a measuring cup.
Pour half of the mix onto the chicken.
Put the chicken in the oven for 20 minutes.
Half of the mix is left over.
Turn the chicken over after the 20 minutes, and pour the 
leftover mix onto the second side of the chicken.
Cook for 20 minutes more.
Enjoy!

Thanks for joining The Freshman Cook today.

Stop by tomorrow. We will be making
Fruit Studded Rice Pilaf!

See ya!