Rumbi Bowls

Jill Dorrough

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)

2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:

3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)

***Vegetables

• 1 Tbsp. Olive oil
• 1 bag shredded carrots
• 3 celery stalks washed and sliced
• 1 zucchini chopped into small cubes
• 1 1/2 c. chopped broccoli florets 
• 2 c. chicken grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)

Instructions

• Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
• Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste.

 For vegetarian version, omit chicken and add garbanzo beans.
You can verify the vegetables or meat according to your preferences.

Oatmeal Chocolate Chip Cookies

Jill Dorrough

3 cups old fashioned rolled oats
1 cup all purpose flour
2 Tbsp all purpose flour
1/2 cup toasted wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter (softened)
1 cup sugar
1 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in chocolate chips.

    

   Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

    

   Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. 

Pumpkin Cocolate Chip Cookies

Recipe from Tara of @lovliecakes

1 cup pumpkin puree
1 cup sugar
1/2 cup oil
1 egg
1 tsp vanilla
Mix all together

Add:
2 cup four
2 t. baking powder
1 t. cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt
1/2 tsp baking soda  dissolved in 1/2 tsp milk

Mix and add:
1 cup chocolate chips

Bake at 350 degrees for 10-12 minutes
Let cool for 10 minutes

Best Ever Pumpkin Muffins

  Modified From: https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 1x

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Ingredients

• 1 3/4 cups all purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract.
• 1 cup white chocolate chips

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Instructions

1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.  Add chocolate chips.
5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Honey Pineapple Chicken Teriyaki Skillet

yield: 4-6 SERVINGS

total time:30 MINUTES

prep time:15 MINUTES

cook time:15 MINUTES

Honey Pineapple Chicken Teriyaki Skillet is a 30 minute skillet meal that’s family friendly!  It’s quicker to throw together than it is to pick up take-out, and it’s even more delicious!

INGREDIENTS:

FOR THE SAUCE:

1/4 cup reduced sodium soy sauce (if gluten intolerant, use one that’s gluten free)
1/4 cup water
6 tablespoons honey*
2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons mirin*
1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
1 tablespoon cornstarch mixed with 1 tablespoon water

FOR THE CHICKEN:

2-4 tablespoons canola oil
1 lb. boneless, skinless chicken breasts, cut into 1″ cubes
2 tablespoons cornstarch
salt and pepper, to taste
1 red bell pepper, cored, and cut into 1″ pieces
1 1/2 cups fresh pineapple chunks
Scallions and chopped cashews, for serving

DIRECTIONS:

PREPARE THE SAUCE:

Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.

PREPARE THE CHICKEN:

Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat.
Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!

RECIPE NOTES:

To make this a 30 minute meal, get your rice, quinoa, or quick cooking brown rice on first, then prep your ingredients.
*6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, taste the sauce and add 1-2 more tablespoons of honey.
I used pre-cut pineapple wedges here, and simply used the pineapple juice in the bottom of the container to add to my sauce. You can substitute with 1-2 tablespoons more honey instead.
*Mirin is a Japanese rice wine which adds a nice depth of flavor here, but it may not always be gluten free. If you’re gluten intolerant, it may be substituted with sake or dry sherry.

Recipe source:  Flavor the Moments

 // All images and text ©Flavor the Moments.

Recipe Permalink: https://flavorthemoments.com/honey-pineapple-chicken-teriyaki-skillet/

Chicken in Lemon Cream with Penne

From Everyday Pasta

1 pound penne pasta
3 T extra virgin olive oil
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 t herbes de Provenance
Pinch of salt. plus 1/2 teaspooon
Pinch of freshly ground pepper, plus 1/4 teaspoon
1 cup chicken broth
2 cups heavy cream
Zest of 1 lemon
Pinch of cayenne pepper
1/4 cup chopped fresh flat leaf parsley
1 T freshly squeezed lemon juice

Bring large pot of water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skilley over medium-high heat. Seson the cubed chicken breasts with the herbes the Provence and a pich of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the botton of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, 1/2 t salt, 1/4 t pepper, chopped parsley, and lemon juice. Toss and coat the pasta and chicken with the sauce and serve.

Key Lime Ice Cream

Cathy Bradley's recipe

This is divine!

4 eggs, beaten

Add:

2 1/4 C. sugar
3/4 - 1 C. key lime juice to taste (you can just use limes or lime juice)(4 limes = 3/4 C. juice)
1/2 tsp. salt
2 Key Lime yogurts
4 C. milk
2 C. heavy whip cream
2 C. half and half

(we added milk to the fill line)