Saturday, April 8, 2017

Beef Rendang

Inline_Rendang 2Rich in spices and slow-cooked in coconut milk, Indonesian Beef Rendang has a lot in common with beef curries from other countries. You get healthy fat from the coconut milk, plus spice and herb based antioxidants in every bite. Not to mention unbelievable flavor. These are not shy ingredients: rendang is all about making a big, bold statement.

Imagine hot chile peppers, shallots, garlic, ginger, galangal, kaffir lime leaves, lemongrass, cloves and cinnamon—tamed only slightly by sweet, creamy coconut milk. The beef is braised in this intense fusion of flavors long enough to soak up all of the sauce. Rendang isn’t going to win any beauty contests, but when food tastes this good, who cares what it looks like?

Servings: 4 to 6

Time in the Kitchen: 2 hours (45 minutes prep time)

Ingredients

ingredients

  • 3 Thai or other hot chile peppers, chopped
  • 4 shallots, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 2-inch piece ginger, peeled and thinly sliced (5 cm)
  • 1 2-inch piece fresh galangal, peeled and thinly sliced (5 cm)
  • ½ teaspoon ground turmeric (1.2)
  • 2 tablespoons coconut oil (30 ml)
  • 2 pounds boneless beef chuck, seasoned with salt, cut into 2-inch/5cm pieces, or 2 pounds short ribs (900g)
  • 1 13.5 fl oz unsweetened full-fat canned coconut milk (400ml)
  • 6 kaffir lime leaves
  • 2 stalks lemongrass (trimmed on the top and bottom), smashed or twisted to break open
  • 4 whole cloves
  • 1 stick cinnamon
  • 1 teaspoon kosher salt (5 ml)
  • ½ cup unsweetened coconut flakes (45 g)
  • Galangal and fresh kaffir lime leaves can be found in some Asian and Indian markets or well-stocked grocery stores. They can also be bought online. Extra kaffir lime leaves can be frozen and used for other recipes.

If fresh galangal can’t be found, dried (not powdered) can be used. For this recipe, soak 1 tablespoon dried galangal in hot water for 20 minutes until pliable. Chop as finely as possible with a knife before adding to the food processor with the other ingredients

Instructions

cooking meat

In a food processor, pulse the chiles, shallots, garlic, ginger, galangal and turmeric until a coarse paste forms. If needed, add 1 tablespoon water to help a paste form.

In a wide skillet or Dutch oven over medium heat, warm the coconut oil. Add the spice paste, stirring constantly until the spice mixture is warm and fragrant but doesn’t begin to brown, 3 to 5 minutes. Add the meat, stirring well to completely coat in the spice paste.

Add the coconut milk, lime leaves, lemongrass, cinnamon stick, cloves and salt. Bring to a boil. Reduce heat to medium low. Simmer the meat, uncovered, for 1 ½ hours. Stir frequently to make sure the coconut milk is not scorching to the bottom of the pot. (If using short ribs, pull the meat from the bone halfway through the cooking process and cut the short-ribs into 2-inch pieces so the meat is better covered by the coconut milk.)

While the meat is cooking, toast the coconut flakes in a dry skillet for a minute or two until lightly browned. Let cool. Grind the coconut flakes in a food processor or chop with a knife until fine. Set aside.

When the sauce is almost completely absorbed by the meat, and the meat is very tender, discard the cinnamon stick, lime leaves and lemongrass. Mix the coconut flakes in with the beef before serving.

Rendang 1

honey_640x80

The post Beef Rendang appeared first on Mark's Daily Apple.



from Mark's Daily Apple http://ift.tt/2oa4RjI

Trend Alert: Riced Vegetables

Remember when “rice” was a just a noun? Nowadays it’s become a verb and an adjective to describe one of the hottest veggie trends around. These tiny chopped pieces of vegetables have found their ways into all kinds of recipes, and can offer a hefty dose of nutrients.

 

Riced revolution

What started out as a new-fangled way to use cauliflower has evolved into so much more. Cauliflower “rice” came on the scene as a popular grain free alternative to rice. Riced cauliflower can be used as a standalone side dish or as the star ingredient in traditional recipes like fried rice and baked casseroles. Using a vegetable-based option in place of grains lowers the calories and carbohydrate counts but this swap isn’t completely a nutrition win. If you compare one cup of cooked rice to the same portion of cooked cauliflower, rice contains more fiber, protein and magnesium but less vitamins K and C.

As with many food trends, the “riced” craze has continued to advance. Instead of just cauliflower, ricing other veggies like sweet potatoes, broccoli and carrots has begun to gain momentum. There is also more variety of flavored rice vegetables. Check ingredient lists as some are seasoned with flavorings that can up the sodium content.

 

Hot products

You can find fresh and frozen riced veggies of some sort at every grocery store. Trader Joe’s offers bags of fresh riced broccoli as well as both fresh and frozen riced cauliflower. Green Giant has a series of frozen riced products including blends of cauliflower and sweet potato and a medley of cauliflower, carrots, onions and peas. Boulder Canyon brand features a variety of plain and flavored items like Thai Curry Riced Carrot and Caramelized Onion Riced Sweet Potato.

 

DIY and ways to enjoy

Making your own riced veggies is surprisingly simple. Trim, chop and pulse in a food processor then cook with a quick steam or sauté. Flavor with fresh herbs, spiced, nuts, other chopped veggies, or a sprinkle of cheese.

 

Recipes to try:

Healthy Cauliflower Rice (pictured above)

Healthy Sicilian Cauliflower Rice

Cauliflower Fried Rice

Chicken Cauliflower Fried Rice

 

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.



from Healthy Eats – Food Network Healthy... http://ift.tt/2oPWooM

Clean Eating Chicken And Sweet Potatoes Sheet Pan Dinner Recipe

Clean Eating Chicken And Sweet Potatoes Sheet Pan Dinner Recipe

For the next two weeks, I’m focusing mainly on clean eating sheet pan dinners. These dinners are so simple and quick to prep for the freezer, it’s almost silly.

I love the flavor of this one especially. Cumin and sweet potatoes just go together. Don’t you think?

Clean Eating Chicken And Sweet Potatoes Sheet Pan Dinner Recipe

All you have to do is purchase the ingredients from the freezer section at your local store. Come home, dump them all into a zipper top freezer bag along with some spices, and voila! Just 5 minutes to prep a meal that can sit in your freezer for up to 4 months!

Then, when you’re ready for an easy dinner, just toss a little oil into the bag and empty the whole thing out onto a sheet pan. Bake for approximately 1 hour and you’ve got a delicious dinner with very easy clean up and minimal dishes! Now that’s my kind of dinner!

Clean Eating Chicken And Sweet Potatoes Sheet Pan Dinner RecipeRECIPE NOTE: If you can’t find packages of vegetables in the same size that I used, just get the closest you can find. A little more or less won’t make a difference in cooking. You can also add more chicken for more people, or easily cut the recipe in half for one person if you so choose. That’s the nice thing about sheet pan dinners. They are totally adjustable to your needs.

NEED A GOOD SHEET PAN?

This Nordic Ware Half Sheet is very similar to what I have and use. (I got mine at a local restaurant supply store.) It’s perfect for this type of recipe!

Clean Eating Chicken And Sweet Potatoes Sheet Pan Dinner Recipe

WANT TO SEE THIS RECIPE IN ACTION? PRESS PLAY!

YOU MIGHT ALSO ENJOY:

Copyright Information For The Gracious Pantry

Clean Eating Sweet Potatoes & Chicken Sheet Pan Dinner Recipe

 

Please note that roasting times can vary based on the thickness of the chicken breasts as well as oven by oven. Please use a meat thermometer to ensure your food is properly cooked.

Author:

Yield: 2-4 servings

Ingredients

  • 1 (12 oz.) package frozen pearl onions
  • 1 (10 oz.) package frozen, cut sweet potatoes
  • 2 large, frozen chicken breasts
  • 2 tsp. dried cilantro
  • 1 tbsp. garlic powder
  • 1 tsp. ground cumin
  • Oil for cooking

Instructions

  1. Put all the frozen ingredients and spices into a 1 gallon zipper top freezer bag.
  2. Toss to combine and freeze for up to 4 months.
  3. When ready to make, preheat oven to 350 F.
  4. Add oil to the bag, reseal bag and toss to coat well.
  5. Pour contents out onto a sheet pan with edges and bake for approximately 40-50 minutes or until chicken reaches at least 165 F. on a meat thermometer.
  6. Cool slightly and serve.

3.5.3226

Clean Eating Chicken And Sweet Potatoes Sheet Pan Dinner Recipe


from The Gracious Pantry http://ift.tt/2pd8QeZ