Guess what I did?! I joined the ranks of the Daring Kitchen (just in case you somehow missed the title)!
Wow, how cool do I feel? Really cool. Like a legitimate blogger! Now if I could get someone aside from my best friend (who actually made the blog and posts more often than me) to read it…
Anyway, I’m super stoked for this upcoming Daring Baker’s challenge. I think whole process is going to be very fun, pushing me to try out things outside of my comfort zone (you know, cookies, brownies and pasta). I can’t wait to make Ammar help me with this one, even though I KNOW he’s going to complain the entire time. Good thing I know he’s just kidding (or at least I hope so).
Now that I’ve announced that to the world, I am going to continue to waste some time. Yes, I know I should be working on some French homework. Or studying up for the next quiz in my Strategic Management class. Or, hell, even working on my thesis. That bullshit REALLY needs to get done. Instead, I shall write this lovely blog post, sharing some recipes and musics!
So as of right now, I’m in loooooooooooove with the Cold War Kids. I just downloaded two of their albums (Loyalty to Loyalty and Robbers & Cowards) both of which are mind blowing. Just lovely. I’ve also popped back into the Dirty Projectors and discovered they’ve created an album with Bjork, which is tooooootally perfect for their vibe. Some of my new favorites are:
On and Ever Onward – Dirty Projectors and Bjork
Saint John – Cold War Kids, Dr. Dog and Elvis Perkins
Another gal I’m digging the hell out of is Oh Land. Amazing! She’s from Copenhagen, Denmark (I have a total soft spot for anything Danish now) and is sweet and lovely, with catchy lyrics and tunes. White Nights and Son of a Gun are two of her’s floating around on the blogosphere.
As for recipes, I’ve got two very relaxed ones for you. One was an easy one skillet meal and the other was a Lemon Pound Cake with Glaze. Ammar and I made these last week, and both of them were delicious. Although I must say, we spiced up the Chicken, Rice and Bean dish for the better by adding a habenero pepper, both of them were easily made and took little to no time. The only thing on the pound cake is let it cool before you eat it, because warm it tastes too eggy for me. However, once cooled, I didn’t get that at all.
Red Chile Chicken with Rice and Black Beans
From My Kitchen Cafe
*I felt like mine could have used a little more broth (maybe 1/4-1/3 cup more) and as noted above, I added a habenero pepper to turn up the heat a little bit.
2 tablespoons canola oil, divided
2 boneless, skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces
1 ½ tablespoons chili powder, divided
1 medium onion, diced
1 habenero pepper, diced
1 ½ cups rice
4 cloves garlic, minced
2 ½ cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions (about 3-4 green onions), roots and wilted outer leaves removed before chopping
Sour cream and cheddar cheese for serving
Heat one tablespoon of the oil in a medium-large heavy pot over medium heat. Sprinkle the diced chicken breast with salt and ½ tablespoon of the chili powder. Place the chicken in the hot oil and brown on all sides. The chicken doesn’t need to be cooked all the way through. Once browned, remove from pan to a plate.
Add the second tablespoon of oil to the pot and add the onion, pepper and rice. Cook on medium-low, stirring for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1 tablespoon chili powder. Cook one minute, and then add the broth (here is where I might add a bit more broth to prevent from a gummy texture) and salt (between 1/2 to 1 teaspoon) to taste. Stir well. Bring the mixture to a boil, then reduce the heat to low. Cover, and cook for 10 minutes.
Add the chicken to the pot along with the beans, give it all a good stir. Recover the pot and cook on low for 10-12 minutes longer, taking care that the mixture isn’t cooking to hot or else it will burn on the bottom.
Sprinkle the green onions and test a kernel of rice. It should be tender, in which case you can sprinkle the cheddar cheese over the dish, place the cover back on, remove it from the heat and let it stand 5-10 minutes or until cheese is melted. If it’s not cooked, cook for another 5 minutes or so, stirring and checking often to make sure the mixture doesn’t burn.
Serve with salsa and sour cream.