Bacon Mango Rice

The perfect side dish for almost anything is RICE in my opinion!! My 14 month old son would also strongly agree… It’s simply one of our favourite things to eat!

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Ingredients: (serves 4)

  • 1 1/4c dry jasmine rice
  • 2 1/2c water
  • 6 strips of bacon, diced
  • 1 mango, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 4 TBSP butter
  • small handful of chives, chopped

Directions:

  1. Cook your rice according to package directions.
  2. In a large skillet over medium heat, add in your 6 slices of bacon. Cook until almost crisp (or however you like to eat your bacon.) Drain ALL of the bacon fat that you can out of the pan. Add in your onion, and cook until soft (a couple minutes.) Add in your garlic and your mangoes, cook while stirring for a minute or two.
  3. Once all your veg and fruit are done cooking, add 4 tbsp butter to your pan and then add in your cooked rice. Toss everything together and then let the rice sit for a couple minutes to crisp up a bit. Stir, and continue crisping up your rice.
  4. Add in your chives and toss everything together again. Serve along side some nice juicy tender Chipotle Mango BBQ’D Pork Tenderloin and carrots!

Thai Green Curry with Chicken and spring veggies

This Thai Curry uses a home made green curry paste that you can find here

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Ingredients: (Serves 2)

  • 3 medium carrots, sliced on the bias (about 1/2C)
  • 7 stalks of asparagus, hard ends snapped off, cut into 1/2″ pieces
  • 4 large green onions both whites and greens sliced on the bias, keep whites separated from the green.
  • 1 398ML can of coconut milk or cream
  • 2 6-8oz chicken breasts, cubed
  • 3 tbsp Green Thai Curry Paste
  • 2 TBSP china lily soy sauce
  • 2 TSP coconut sugar
  • 2 kaffir lime leaves, thinly sliced
  • 1 cup loosely packed basil leaves, torn into pieces
  • 2.5C cooked basmati rice (for serving.)

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Directions:

  1. Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
  2. Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
  3. Add in the rest of your coconut milk, soy sauce, coconut sugar, carrots, asparagus, white parts of the onions, and kaffir lime leaves. Let the curry come to a boil. Once the curry is boiling and foaming, turn the heat back down to low to let the curry simmer for about 7 to 10 minutes, or until your vegetables are tender-crisp. (To your liking.)
  4. Once the curry is done cooking and your vegetables are done, stir in your green onions and torn basil leaves. Serve immediately over steaming hot basmati rice
  5. Enjoy!!

Take-Out Mongolian Beef

This Mongolian beef stir fry is a delicious weeknight dinner and it’s decently quick to whip up. (minus marinating your steak. but you can really just omit that step if you wanted to.) You’ve got to give this a try!!

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Ingredients: (Serves 4)

Marinade/Sauce:

  • 1 large flank steak, thinly sliced against the grain. As THIN as you can get.
  • 1C China Lily soy sauce
  • 1/3C water or chicken stock
  • 1 tbsp sriracha hot sauce (more if you want it spicier.)
  • 2 tbsp Rice wine vinegar (Or a sherry vinegar.)
  • 1/4c Hoisin sauce
  • 2 tbsp Brown sugar (You can omit this and use honey instead.)
  • 1″ ginger, finely grated (or minced. I freeze peeled ginger and grate it as I need. WAY easier.)
  • 3 large garlic cloves, minced. I would use 5 if they’re smaller.
  • Salt and pepper, to taste. (I suggest tasting the sauce before adding salt. depends on your soy sauce and how salty it already is. This is why I use china lily, it is DELISH and not crazy salty like most soy sauces.)

For the rest:

  • 1.5C dry rice + 3 cups water (Or you can use noodles. whatever makes you happy!)
  • 1 medium red bell pepper, thinly sliced into strips
  • 1 medium yellow bell pepper, thinly sliced into strips
  • 1 small Spanish onion, halved and thinly sliced into strips
  • 1/2 + 1.5 Tbsp corn starch, separated
  • small handful of Cilantro (or flat leaf parsley if you hate cilantro.)

Directions:

  1. In a freezer zip lock bag or bowl, add ALL marinade/sauce ingredients, including your thinly sliced steak. Marinate for at least 1 hour and up to 24 hours.
  2. Start cooking your rice according to package directions.
  3. Remove sliced steak from the marinade to a piece of paper towel. (KEEP THE MARINADE. we are USING this and not wasting it.) Dry it as much as you can. In a bowl, add 1/2 c cornstarch and add your beef to it. Toss the beef to coat.
  4. Heat a large skillet over medium-high heat with about 1.4c EVOO, vegetable or cooking oil. Once the oil is hot, add your beef. Let it sit and cook and get crispy, then stir it up to crisp up the rest. When you’ve stirred the beef to crisp the other side, add your peppers and onions. Let them cook together for a couple minutes.
  5. Add 1.5 tbsp corn starch to your marinade. Mix it together, and then add it to the skillet with the beef and veggies. Let the sauce come to a boil for a minute or two. Turn the heat down to low-medium and let it thicken up and cook your peppers and onions a little bit more.
  6. Once the peppers and onions are cooked to your liking and your sauce has thickened up a bit, remove the skillet from the heat. Spoon on top of your steaming hot rice or noodles and throw some parsley or cilantro on it. AND EAT UP!!

Cardamon rice + Chili Beef

The beef cooked with this rice dish is a straight copy from Chef Ramsays “Great escape” cook book. It’s a great one, I suggest you get that book!! the rice is just something I thought to make with it. And it is sure delicious. Packed with flavour.

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Ingredients:

-chef ramsays chili beef from “the great escape”

-1.5c long grain rice (basmatie or jasmine)

-3c chicken broth

-4 cardamon pods, crush them so the seeds can fall out. keep the pods.

-1 heaping tsp coriander

-1 tsp red pepper flakes

-1/2 a lime, juiced – keep the juiced lime half for cooking

-salt and pepper to taste

-In a medium to large sauce pan over med-high, add your chicken broth. Once the chicken broth is warmed, add your cardamon seeds and pods, coriander, red pepper flakes, lime juice and lime half, salt and pepper. Whisk, and bring to a boil. once it has been brought to a boil, reduce heat to low, and simmer for 15 minutes to let the flavours meld together. once that is complete, cook your rice in the broth according to package directions. I cheat by using a rice cooker 😉