It was a cool, wintery long weekend in Texas. We relaxed out at Kitchenette Farm and caught up with my sister-in-law, who was visiting from southern California, and my niece. We showed them some of our favorite local sites, like Ellis Motel, Townsend, Stash and Shop Courtney Barton, and cooked an easy dinner at home. A big cheese board, turkey burgers, braised mushrooms and a simple green salad for the win.
I’m doing a mini reset before our spring break in the Bahamas arrives. Lots of vegetables, lean meat and fish. Think good thoughts. I have my fish class starting tomorrow, and it’s not too late to sign up if you want to join us. Tonight, we’re having a meatless Monday dinner of coconut red curry stir fry. You could also make this with a green curry paste if you prefer. I have butternut squash, Swiss chard, kale and broccoli to use up, so I might make some tweaks to the ingredients in the linked recipe.
Lunch is either ginger and soy-braised cod or tuna poke, which we’re making in my fish class. For dinner, we’re having turkey lettuce tacos. I’m making this recipe for taco meat, but using ground turkey breast. For toppings: shaved radish, cilantro, pickled jalapeno and guacamole. We may add a ranch salad for the kids and a side of Instant Pot black beans.
Pizza night for kids. I won’t have time to make a batch of dough on Tuesday, so I’ll grab some pre-made dough at Trader Joe’s and let my kids roll out the dough. We’re headed to a gala fundraiser for Culinary Institute Le Notre. I’m so excited to raise funds for scholarships the school awards to deserving students. If you’re in Houston and not familar with this first rate culinary school, check out one of their Saturday workshops.
I have my last fish class today and an evening Zoom class for my cooking school membership. Tonight we’re cooking heart-healthy grains, and I’m excited to teach them one of my favorite rice salads, along with a quinoa side dish and oat flour chocolate chip cookies.
Brown Rice Salad with Rotisserie Chicken and Dried Cranberries
You can substitute an equal amount of cooked turkey breast for the rotisserie chicken, or leave the meat out entirely. I like tossing in about two cups arugula or spinach leaves Serves 6-8
- ¾ cup wild rice
- 1 cup brown long grain rice, such as basmati
- 1/4 cup fresh orange juice
- 1/4 cup apricot preserves
- 3 tablespoons shallot, minced
- 3 tablespoons apple cider vinegar
- 2 teaspoons prepared Dijon mustard
- 2 teaspoons garlic, minced
- 1/2 cup olive oil
- 1 cup pecan pieces
- 1 1/2 cups dried cranberries
- 1/2 cup sliced green onions, white and green part
- 2 cups shredded chicken
- 1 cup flat leaf parsley, chopped
- Rinse the wild rice. In a medium pot with a light fitting lid, add the wild rice and 3 cups water and bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes. Uncover the pot and stir.
- In a medium pot over high heat, cook the brown long grain rice according to package directions. [Note: Or you can cook your brown rice in a rice cooker or Instant Pot.]
- In a medium bowl, make the vinaigrette by whisking together the orange juice, apricot preserves, apple cider vinegar, shallot, Dijon mustard and garlic. Slowly whisk in the oil to combine. Set aside.
- In a large bowl, combine the pecans, cranberries, green onions and chicken. Carefully stir in the wild rice and brown rice and drizzle the vinaigrette on top. Sprinkle on the parsley and stir to combine. Taste for salt and pepper; serve chilled or at room temperature.