Monday I had a Dr’s appointment and I realized I had gotten out of the house without my shopping list so I could pick up the ingredients for my next Rachael recipe for you all. Even though the store I needed to go to was all the way on the other side of town, and my house is somewhat in the middle, I just didn’t feel like driving back home. So off to the store I go with an idea in the back of my little brain.
I have this free app on my iPhone that is for Food Network. I got my shopping cart, whipped out my phone, and started searching. The planets must have aligned or it was fate or whatever you want to call it, but I went to the recipe section and clicked on the “Main Dish” tab up pops a few recipes. I had been really wanting to cook fish so I thought wellllll maybe I will just grab a fish recipe now and then come back out tomorrow to get the things I need to make a Rachael recipe. The first fish recipe that came up was this one and it sounded really good. Although I had never cooked Mahi Mahi I was feeling adventurous and like I said I really wanted fish. I clicked on the recipe and SURPRISE it was a Rachael Ray recipe! YAY I did the happy dance. People looked at me strange but since I was close to the pharmacy the must have figured “Aww poor girl needs her meds”.
The next thing that happened that made me know this was meant to be was when I got to the fish counter and asked for Mahi Mahi. I couldn’t see any and was beginning to feel bummed that I would have to substitute another fish or look for another recipe. WALA the fish girl pulls out 5 fillets DING DING DING I needed exactly 5 fillets! OK so maybe I get excited about strange things but this had me very very happy. She wrapped up my little beauties and, since I had already picked up everything else, I made my mad dash for the checkout and scooted home with my treasures.
Once I got home and began getting things ready to go a bit of panic set in. Mahi Mahi is a firm white fish. I could tell by the feel of it that it would be very dry if I over cooked it. If you have ever had over cooked Swordfish you will know what my fear was. But I told myself that I have gotten very good at cooking fish by sight and knew I just needed to keep an eye on it.
Kevin helped me get all the veggies prepped and I got the fish in the marinade. I didn’t heat the pan as quickly as she said to because it said to preheat it before the fish was even in the marinade. So I waited and preheated it as the fish was ready to come out.
There is a lot of ginger in the recipe and I was worried that Kevin wouldn’t like it because he really dislikes ginger. When we go for sushi I like to torment him by eating the pickled ginger and then trying to get him to kiss me. I am bad, I know.
I have to say that this recipe rated, out of the 5 people that ate it, well lets see, Jessi gave me a two thumbs up and a toe up, she said it would have been 2 toes up but she was sitting on her other leg. Seth barely made a positive ID check on his, Kevin’s son Dylan was all smiles, and Kevin said he loved the orange with it even though he had thought he wouldn’t. Everyone agreed that this one was a keeper and we wanted to have it again.
So I think that pretty much sums it all up. I hope you enjoy it as much as we did!!
Rachael Ray Wednesday – Mostly Green Curry Over Coconut Jasmine Rice
Well dinner was supposed to be Italian Style Garlic Shrimp. Sounds yummy no? Well, we still don’t know since Miss Forgetful over here forgot one of the ingredients for the recipe. Well actually I didn’t forget it I eerrrrrr I drank it. It called for white wine and I, not realizing I needed it for this recipe, drank the last glass of it a few nights ago. I guess that will teach me to pay attention right?
So here I am, in a bit of a panic, it is time to start cooking and I have no idea what I am going to make. My son Seth was here and his answer of course was to order pizza, ummm no.
Now I grab my cookbook and see what recipe I have the ingredients for. OK, Mostly Green Curry Chicken over Coconut Jasmine Rice. Do I have everything I need for it? BINGO gang we have a winner!!
This was a wonderful finish to a crazy chaotic start. I wasn’t sure how I was going to feel about this one. I have only cooked with coconut milk once before, a parchment wrapped chicken with veggies in coconut milk, and it just didn’t do anything for me. But I jumped in feet first to get this one done, determined it was going to be good. WOW was I right! Not only was it good, it was fantastic! Kevin ate all of his bowl and finished mine, and Seth had quite a bit as well.
I stayed close to the recipe on this one. I switched a yellow bell pepper for the green one, but hey the recipe said “mostly” green right? I used a large jalapeño pepper and finely chopped it. I am not sure if it was a typo or the step was just omitted for some reason, but it only says to cut it in half and seed it. Possibly I was supposed to use it in the cooking and then remove it before serving, but it didn’t say that either so I made a judgement call. You know most of us here like things spicy so I was more than happy to have that jalapeño in there.
I also added 1/2 cup cilantro instead of the 1/4 cup it called for. That was just because, well, I love, love, love cilantro so I couldn’t help myself. With the scallions, I sliced about 5 or 6 because I used the green tops in place of the chives for the Aussie Meat Pie recipe. I like onions, so it worked well.
Last but certainly not least, the hot sauce. To me curry needs to have a bit of a bite. I don’t mean it needs to bite your head of, but a little nibble at least is needed. The recipe says to use Tabasco to taste but, like I said in Aussie Meat Pie posting, I use Franks Red Hot or Sriracha. I used the Franks this time and a good amount. Probably about 10 to 12 shakes of the bottle. I made sure and salted well too.
End result……total YUMMINESS!!! Kevin said this is definitely a keeper and I 100% agree. The picture isn’t the prettiest but trust me the taste is GREAT!
- 1 1/2 cups chicken stock
- 1 13 1/2 ounce can coconut milk
- 1 cup jasmine rice
- 3 tablespoons vegetable or canola oil
- 4 6 to 8 ounce boneless skinless chicken breasts chopped into bite sized pieces.
- black pepper
- 1 green bell pepper, cored, seeded, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 small jalapeño, cut in half and seeded
- 3 inch piece of fresh ginger, peeled and finely grated
- 2 cups broccoli florets
- zest and juice of one lime
- 1/4 cup cilantro leaves (a handful), chopped
- 3 scallions, thinly sliced
- 1/2 cup flat-leaf parsley leaves (a couple of handfuls), chopped
- 1 cup frozen peas
- hot sauce, such as (I say Franks Red Hot) Tobasco, to taste
In a sauce pot combine 1 cup of chicken stock, 1/4 cup of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.
While coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the the pan, and brown chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of the vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeño, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat, and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add some hot sauce if you like heat. Serve over coconut jasmine rice.
Okay, I know it sounds weird. But that is really kind of what grabbed me and made me want to make this recipe! I am sure my family wasn’t sharing my curiosity though. Their faces said it all….”ummmm you are making what?”….”What is in that?”……”Oh, OK” I am sure I heard some rumblings about sneaking out to McDonalds too. But hey, they know me and what I do. They might not have signed up for this but they were definantly drafted!
I love chicken chow mien and this kind of reminds me of that. The whole wheat noodles give it a nutty taste and the meatballs….well all I can say (as I channel my inner Rachael) is YUMMMMMO!! Once the meatballs started cooking and you could smell that wonderful smell coming from the oven, people started thinking twice about the whole McDonalds thing.
When they were actually able to taste it they all had a new appreciation for my curiosity and the good things it can bring. I am thinking now I should have made a double batch of the meatballs, they are THAT good. They went so fast and then we just had a pot of naked noodles leftover, so sad. Not to say the noodles weren’t good because they were awesome too. The soy and sesame oil together made a terrific combo and the veggies were perfect, not to crisp but not too soft. Seth took some over to his girlfriend’s house to share with her for dinner and I got a comment from her on my Facebook page saying that she loved them. She also complimented my Turkey Sausage and Orzo Stuffed Peppers recipe.
I think this would actually make a good meal for a night when you are trying to find something to do with the leftover veggies in the fridge. You could use just about anything, asparagus, broccoli, peppers, onions, even thinly sliced carrots and celery could be used. So let your tummy be guided by my curiosity and give this one a try!