Monday, June 8, 2015

Weekly Recipes 3

In my constant search for new and different foods to lay at our table I made this delicious (say the kids) chicken recipe this week:

Grilled Lemongrass Chicken with Ginger Rice
{weeknight gluten free by Kristine Kidd}
*we are not gluten-free; I only used regular ingredients where it specifies gluten-free

Shallot, 2 T, minced
gluten-free tamari, 2 T.
Sugar, 1 1/2 T.
Asian fish sauce, 1 1/2 T.
Lemongrass stalks, 1 fat or 2 thin, peeled and minced, or 2 tsp lemon zest
vegetable oil, 1 T.
Asian chile sauce, 1/2 tsp
kosher salt, 1/2 tsp
skinless, boneless chicken thighs, 1 1/2 pounds

Ginger Rice
Fresh ginger, 1 1/2 T., minced
kosher salt, 1/8 tsp
uncooked brown basmati or jasmine rice, 1 cup
Gluten-free tamari, 2 tsp
chopped green onions for garnish

1. In a bowl, mix the shallot, 2 T. tamari, sugar, fish sauce, lemongrass, oil, chili sauce, and salt.  Cut any excess fat from the chidken.  Add the chicken to the bowl and toss to coat.  Let the chicken marinate while preparing the rice.
2. To make the ginger rice, in a small saucepan, bring 1 1/2 cups water, the ginger, and salt to a boil.  Reduce the heat to low, cover, and cook for 30 minutes.  Turn off the heat and let stand for at least 5 minutes. Fluff with a fork, then mix in the tamari.
3. Meanwhile, prepare the grill for direct-heat cooking over high heat. Remove the chicken from the marinade and add to the grill rack, cover and cook until springy to the touch and cooked through, about 6 minutes per side.
4. Divide the rice among 4 warmed plates. Top with the chicken, sprinkle green onions, and serve right away.

My normal habit of not reading the recipe all the way through was a problem here-I did not know about the GRILL-I cooked the chicken in my huge cast iron skillet, added marinade in, put the lid on and let it cook/steam to done.  Also my kids would balk if I cut green onions over the top so avoided that step altogether.  My son said the chicken was wonderful, flavorful, and tender.  I made this meal just so he would eat something while the rest of us were out of town for 2 days.  Over-mothering, yes, but he weighs next to nothing so I do what I have to to get food into him.

Plus I made this amazing rhubarb recipe.  They are tart and just the perfect size!

How was your week of cooking?

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