Category: Rice

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Poached Chicken and Mushroom Bowl

Poached Chicken and Mushroom Bowl | Bijouxs Little Jewels

A recipe of simple comfort for trying times. Poached Chicken and Mushroom Bowl is a fresh and healthy bowl, another Little Jewel from the Bijouxs Kitchen Recipe Collection.

POACHED CHICKEN SOUP

Soups feel both cleansing and comforting. A warm bowl that makes the meal, with perhaps a glass of wine?
This soup starts with a chicken in a pot, nothing fancy. Added to flavor the broth are fresh ginger, onion, garlic and carrot –all are left unpeeled and cooked along with the chicken. In about an hour you have delicately poached chicken and a clear and flavorful broth for the soup and more.

COMFORT BOWL

After removing and shredding the chicken, add it back briefly in the stock, in which you have cooked the mushrooms and scallions. The soup is now created. Prepare your serving bowl by placing a scoop of cooked brown rice, top with shredded chicken. Next add the hot stock along with the mushrooms and green onions.

oached Chicken and Mushrooms Bowl | Bijouxs Little Jewels

Add a tablespoon or so of Bragg Liquid Aminos if you want a bit more umami flavor to the soup. Voilà, Poached Chicken and Mushroom Bowl is served.

 

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Hart’s Famous Turkey Soup

Hart's Famous Turkey Soup Bijouxs Little Jewels

This simple soup started as a friend’s childhood memory of family summer road trips along the East coast. A search for the recipe ensued and the recipe was found – Hart’s Turkey Soup is a true Little Jewel.

USING LEFTOVER TURKEY

So what happens after the turkey is roasted and carved, what about the bones and all the meat bits still clinging? I had roasted a bone-in turkey breast and made pan gravy for an everyday meal then doubled my meals it by making the leftovers into this soup.

This simple recipe really is a kind of classic bone broth using the leftovers from a roasted turkey. The unique soup additions are finely grated celery and carrots along with some of the leftover gravy. A perfectly flavorful soup is created.

Hart's Famous Turkey Soup | Bijouxs Little Jewels

NEW ENGLAND STYLE

This recipe is  based on a friend’s family summer memories.  As a personal chef I was cooking the turkey dinner and my client mentioned this soup. Off I went on an internet search and found the restaurant. The soup comes  from Hart’s Turkey Farm Restaurant a roadside cafe along the New England turnpike. This is a place my friend’s family would stop on the road home from vacations. I was so happy to find this and recreate the soup.

Hart's Famous Turkey Soup Bijouxs Little Jewels

SIMPLE AND UNQIUE

Hart's Famous Turkey Soup | Bijouxs Little Jewels

This soup recipe is very simple and yet quite unique. The directions are but a few lines, with no real measuring required. Stay true to the ingredients and it will yield a wonderfully flavorful turkey and rice soup that is sure to become one of your family favorites too.

 

 

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Risi e bisi (Rice with Peas)

Risi e bisi (Rice with Peas)

“The peas are green! Spring has begun! Long live Venice!” The April 25th Venice tradition is for the Doge (the Chief Magistrate) to taste a spoonful of the city’s most famous dish, Risi e bisi, in public to annunciate the start the Feast of Saint Mark. Risi e bisi (Rice with Peas) marks the start of spring – join Bijouxs in celebrating this little jewel of dish. Continue reading Risi e bisi (Rice with Peas)

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Spiced Lentils & Brown Rice (Mejadra)

Spiced Lentils with Brown Rice

Spiced Lentil & Brown Rice first came onto my radar through Jerusalem the Cookbook, now a classic. Humble ingredients, lentils and rice, are spiced to create a wonderfully satisfying
vegan dish, for lunch dinner, or breakfast. A savory dish that truly is a little jewel.

MIDDLE EASTERN COOKING

The flavors and spices used in Middle East cuisine are among my favorites: cinnamon, cumin, ginger, and allspice. My friends from the Middle East have over the years given this California girl some lessons, and the dishes work wonderfully in our California cuisine template.

Kitchen standards like Chickpea & Fava Stew (Ful), Zahtar Chicken & Tangerine Couscous and Roasted Strawberries with Labneh and are among my go-to recipes, fresh, simple and healthy eating. Once I began cooking the cuisine, I sought out cookbooks to widen my knowledge. Yotam Ottolenghi and Sami Tamimi’s book, Jerusalem, not only shares recipes but stories from both of the chef’s childhoods and the food they grew up on.

Here at Bijouxs Little Jewels, I keep the recipes surprising, delicious and created for the home cook. I love to experiment with new recipes from cultures all over the world – good food is universal. Many times my friends introduce me to new recipes, food is all about sharing.

Spiced Lentils & Rice (Mejadra)SPICED LENTILS & BROWN RICE

I love simple dishes that combine a grain with a legume, such as Arroz Congri (Cuban Rice and Black Beans and Frijoles de la Olla (Beans in a Pot). This combination is satisfying and economical dining. The recipe can be made either in the Instant Pot or stovetop. I have made this both ways, and since I purchased the Instant Pot I have been giving it a try to simple and hasten long cooking dishes. In about 15 minutes Spiced Lentil & Brown Rice is ready to serve.

Spiced Lentils & Rice (Mejadra)

I have made a few minor adjustments, such as using less oil to sauté the shallots, and topping with fresh cilantro, a drizzle of olive oil and additional fragrant spices. A spoonful of yogurt sauce would lend a creamy texture. Finish with a green salad and some fresh fruit. Cuisines from around the world are little jewels.

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