Ginger Herbed Rice Cake with Smoked Chicken

Gingered Herb Rice Cake with Smoked Chicken - A Stack of Dishes

My life will be taking me back to NYC on a more regular basis, one week out of every 5 if all goes well.  My reasons are many and good, but that’s not important here. How that affects my writing here is it gives me some juice, some much needed verve.

I hate to whine on about the have nots that I face in my small Southern city (to be fair things are improving rapidly and well), but I will admit to a lack of inspiration for me at times. I will not place all the blame on place- I’m more of a grown up than that. Art, beauty- it’s all a creation out of nothingness so I should be glad for the grist. But still…

But still, so what.

So freakin’ what.

I cook for others often, but my real mistake is not cooking more often for myself. I LOVE food. I mean I just think it’s the bomb! Do you share my feeling of potential when you enter a well stocked market? There are things that can me done here people! But I now share my life with a fairly picky eater and often dieter, and well… I’m not as able to spread my wings as much as I would like. But I will.

So now- enough of all that- here we have it. Something from more of my wheel house. My gorgeous supermarket stocks these lovely small smoked chickens (and dare I say they are not pricey either). I just adore them. Chicken chicken chicken- I how I can eat thee everyday- but man, is it exciting to have it ready to eat and so tasty! I’ll add it to pasta or top my cheese and cracker snack with a slice. It’s faboo.

After making a batch of chili for a crowd a few days ago I ended up with a rather large bowl of white rice (don’t you know the brown rice went in a flash, bravo!) I hate to waste food and so what to make of it? I thought about rice pudding, and I thought about a casserole, but this is what I came up with. A lovely pan fried cake laced with ginger, parsley and bits of diced chopped dried cherries- the perfect pairing to my smoked chicken. Tadaaaa!

This would be also stupendous in the morning with a poached egg on top, or serve these cakes alongside roasted fish etc. They take no time flat to throw together- use those bits of herbs in your bin, add a jot of cheese if you wish!

And so we have lift off. Cooking from my soul for the freakin’ heck of it. I”m jazzed.

Herbed Rice Cake with Smoked Chicken and Cherries- A Stack of Dishes

Ginger Herb Rice Cakes with Smoked Chicken
make as an appetizer or side dish.
Print
201 calories
21 g
77 g
5 g
18 g
1 g
198 g
937 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
198g
Servings
4
Amount Per Serving
Calories 201
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 77mg
26%
Sodium 937mg
39%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
10%
Sugars 2g
Protein 18g
Vitamin A
21%
Vitamin C
26%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup cooked rice (any kind will do)
  2. 1 tablespoon minced ginger
  3. 1/2 cup finely chopped parsley
  4. 1/2 cup chopped dried cherries
  5. 1 large egg, beaten
  6. salt and pepper to taste
  7. 8 slices smoked chicken (smoked salmon, trout, etc would also work well here)
  8. 1/2 avocado sliced into 8 pieces
  9. extra parsley to garnish
Instructions
  1. In a medium bowl combine the rice, ginger, parsley, cherries, egg, salt and pepper and stir well to combine. Let it sit for a minute while you prepare the pan.
  2. Warm a large skillet over medium heat with a teaspoon of oil and swirl to cover. Add large spoonfuls of the rice mixture to create a 4"patty when tamped down to a 1/2" thickness.
  3. Cook gently for 3-4 minutes, then flip and cook the other side until toasted, about 2 minutes.
  4. Serve with two slices of avocado and chicken on top and flourish with some parsley.
Notes
  1. If you would like to serve these at a gathering you may make the patties in advance, not over cooking them. Before serving, gently warm them up in a pan and you're golden.
beta
calories
201
fat
5g
protein
18g
carbs
21g
more
A Stack of Dishes http://www.astackofdishes.com/

Red Curry Chicken with Gingered Black Rice

Red Curry Chicken with Gingered Black Rice ~A Stack of Dishes

For those of you keeping track you might have thought I fell off the face of the earth. In many ways I have, but for good reasons.

Much of my time lately has been devoted to developing A Healthy Hunger. The work on the new business has been engrossing with little financial compensation, but the soul satisfaction is beyond measure. It means so much to me to help people to learn to love food, love to cook, and eat for a better, healthier life.

Red Curry Chicken with Gingered Black Rice ~A Stack of Dishes

Since launching the business about 6 months ago, the tribe of members is steadily expanding. Recently I started getting my first feedback from those following my menus. Dr’s reports and blood tests have come back greatly improved! Cholesterol down! Blood Sugars more stable!

Yes. It works. Eating well will impact you positively.

The other feedback is that cooking is not so terrible, and though some of the recipes are made with unfamiliar ingredients (tempeh? quinoa?), it’s all easy to prepare and delicious. Eating well is enjoyable. Doable. And beneficial.

Needless to say I cannot begin to tell you how tickled I am. Seriously- over the moon and beyond! This was the plan. To demystify good food and good food preparation.

In a few weeks I will be launching on A Healthy Hunger a 3 day challenge for Clean Eating. I know it’s hard during the summer, with so much socializing, to eat healthily- so what about focusing on excellent eating for 3 days of the week? Sounds doable right?

I’ll provide you with recipes for breakfast, lunch and dinner that your tastebuds will love and your body will appreciate. Think about it. Get your brain around it. You can do this, we’ll do it together. No charge, my whole hearted gift to you.

You’re going to love it, and love the way you feel.

Red Curry Chicken~A Stack of Dishes

In order not to miss this free challenge, head on over to A Healthy Hunger and sign up for the mailing list. You’ll get the news in your mailbox the moment it hits the airwaves.

I’m excited about this- I’m looking forward to you joining me.

Today I made you a delicious (AND healthy) grilled chicken that is marinated in yogurt and red curry paste. This lends a zing and a tang to the grilled chicken like no other. It’s not spicy, just zingy. The rice is chewy black rice that is scented with ginger, cilantro and scallions. It’s the kind of fragrant pilaf you would be happy doing a face plant into. It completely rocks the house.

Thanks for your patience all. I’ll try and be around more often. My heart is always there.

You can find red curry paste in the Asian, or Thai, section of your market, or you may purchase Red Curry Paste here. I use the Mae Ploy brand prefer it. You may also purchase the Black Rice here. Black rice is high in antioxidants and has a chew texture that is really wonderful. If you cannot get your hands on any, please substitute with brown rice or another grain of your choice.

 

**And don’t forget to join the mailing list at A Healthy Hunger for your FREE Clean Eating 3 day challenge**

Red Curry Chicken with Gingered Black Rice
Print
650 calories
84 g
52 g
21 g
30 g
3 g
279 g
1088 g
7 g
0 g
16 g
Nutrition Facts
Serving Size
279g
Servings
4
Amount Per Serving
Calories 650
Calories from Fat 186
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 8g
Cholesterol 52mg
17%
Sodium 1088mg
45%
Total Carbohydrates 84g
28%
Dietary Fiber 2g
6%
Sugars 7g
Protein 30g
Vitamin A
6%
Vitamin C
8%
Calcium
17%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons red curry paste, + 1 teaspoon
  2. 1 cup non fat plain yogurt
  3. 1 lb chicken tenders, tendon removed and pounded evenly
  4. 1.5 cup black rice (also known as forbidden rice)
  5. 1 tablespoons minced ginger
  6. 1/4 cup chopped cilantro
  7. 2 scallions, sliced
  8. 3 tablespoons fresh lime juice
  9. 1/2 teaspoon sugar
  10. 1 teaspoon toasted sesame oil
Instructions
  1. In a medium non reactive bowl, stir the curry paste and yogurt together. Add the chicken and toss to evenly coat with the marinade. Set aside for 15 minutes.
  2. In a medium saucepan combine the rice with 3 cups of water and a generous pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook until the water is absorbed and the rice is tender. About 20 minutes.
  3. Make the side sauce. In a small bowl combine the lime juice, teaspoon of curry paste, sugar and sesame oil and stir to thoroughly combine. Set aside.
  4. After the rice has been cooking for 15 minutes, warm a stove top grill over medium high heat and prepare with cooking spray. When the pan is hot, remove the chicken from the marinade, roughly scraping off the marinade, and grill for 3 minutes each side, or until cooked through.
  5. While the rice is still warm, add the ginger and cilantro and stir. Season with salt to taste.
  6. Right before serving add the scallions to the rice and top with the chicken.
  7. Drizzle the sauce over the chicken and serve.
Adapted from Inspired by Donna Hay
beta
calories
650
fat
21g
protein
30g
carbs
84g
more
Adapted from Inspired by Donna Hay
A Stack of Dishes http://www.astackofdishes.com/