Coconut Orange Chicken and Rice Soup

It's the 21st of the month everyone.  You know what that means...

It's time for the Recipe ReDux!

Like November's, the theme for this month really got my creative juices flowing.  In honor of the new year, and the chilly weather some of us have been having, we were supposed to pick a 'new' food trend predicted to take root in 2013, and turn it into a soup, stew, or one pot meal.

The food trend part was easy... or so I thought.  As I browsed through different trend prediction websites, I saw tons of new trends that I'd like to take on.  The only problem?  I didn't want to put any of them in a pot.

Popcorn stew?  No thanks.

Finally, I found something I was really excited to work with: Tea.  As mentioned on this page, tea is predicted to get super popular in the next year, and not just for drinking.  Well, seeing as I've already done it, I didn't cooking with it would be too hard.

And it wasn't.

This soup is actually super (or 'soup'er) easy, and is great to use up leftovers.  In fact, it came together partly because I needed to use up some leftovers in the fridge.  Cooked chicken... into the pot.  A half can of coconut milk... pour it in.  Two mandarin orange tea bags... rip 'em up and throw in the leaves (those weren't leftovers, but I had them lying around).

The result was a deliciously flavorful and incredibly easy twist on the classic Chicken and Rice Soup.  If you need a quick way to warm up a weeknight dinner, this soup is just what you're looking for!

Coconut Orange Chicken and Rice Soup

• 2/3 cup brown rice
• 1 1/3 cup water
• 1 tbsp oil
• 1 small onion
• 1 cup cooked chicken, cut into bite size pieces
• 1 inch fresh ginger, minced
• leaves of 2 mandarin orange spice tea bags
• 2 carrots, chopped
• 4 cups vegetable broth
• 7 oz (half can) lite coconut milk
• juice of 1/2 lime
• 1/4 cup mint leaves, finely chopped
• salt, to taste

Place rice and water in rice cooker.  Turn on and let cook.  If you don't have a rice cooker, follow directions on rice package, using 2/3 cup rice and 1 1/3 cup water.  Saute onions with olive oil in a large saucepan over medium heat until translucent.  Add chicken and ginger and cook another 2 minutes.  Next add tea leaves, carrots, broth, and rice.  Cover and cook for 10-15 minutes, until carrots have softened.  Mix in coconut milk, lime juice, and mint leaves.  Season to taste with salt.  Ladle into serving bowls and serve hot.  Makes 4 servings.

Happy Recipe ReDux everyone!  Make sure to check out the link below for more delicious recipes!

Revisited Recipe of the Day:

Carrot Ginger Protein Soup

Avocado Tomato Salad

Lunch Time!

I've set a couple different goals for myself, things that I'd like to start, improve, or do more of in the new year.  One of those goals, this one involving the blog, is to make, photograph, and post more savory recipes.

It's no secret that desserts are something I love to create, but I also enjoy salads, sides, and a whole bunch of other things that just don't find their way onto this blog.

It's time for that to change.

Today I'm sharing a super simple salad that has become a common lunch, snack, or side dish in my house.  It's colorful, tasty, and take a whopping (that's sarcasm) 3 minutes to prepare.

Based on this recipe, this "more savory dishes" goal is going to be a good one.

Avocado Tomato Salad
(makes 2-4 servings)

• 2 ripe avocados, peeled and pitted
• about 16 cherry tomatoes, cut in half (feel free to adjust amount)
• 1 tbsp orange muscat vinegar (it's from Trader Joes)
• salt and pepper to taste

Cut avocados into 1/2" cubes.  Then toss all ingredients together in a medium bowl.  Serve salad at room temperature, and if possible, immediately after making.

I first discovered this dish when trying to throw together a quick and easy lunch out of the random leftovers, veggies, and other stuff that I had lying around the kitchen.  Huge success!

You may have noticed the pictures of what I came up with (right above and way at the top), but I'll also explain what it was to anyone interested, because it was good.

The first part was this avocado salad, throw together with the almost too ripe avocados and cherry tomatoes just begging to be used.  The seconds part, which there isnt (yet) a recipe for was a barley salad with chicken, snap peas, and orange slices.  It was super pretty and delicious, and I'm hoping to create something similar to share with you all soon.

So tell me... What wonderful creations have you created from leftovers in the fridge?

Revisited Recipe of the Day:

Greek Pasta Salad

Banana Orange Yogurt Pops

As I write this, the weather is above 90 degrees.

Not. Cool.

You can't even step outside without being smacked in the face my an absurdly warm gust of wind. Let me just tell you, it's no fun.

But, here in my badly air conditioned home, I have found some ways to cope.

The main way being popsicles.

I froze a couple a few days ago, with my newly bought mold, and today was the perfect day to try them out.

The Banana Orange Yogurt Pops I had thrown together were difinitely a big success.  Not only did they keep us cool (at least for a few minutes), they also tasted delicious.

Banana Orange Yogurt Pops

1 cup plain yogurt
1 ripe banana, sliced
1 tsp vanilla extract
1 cup orange juice
1 tablespoon sugar - if needed

Blend all ingredients together and then freeze in popsicle molds (or plastic cups). After roughly 1 hour insert popsicle sticks and then freeze again, until solid.

I suppose I'm not even getting hit by the heat the worst. After all, I have my creamy popsicles and the knowledge that soon I'll be on a plane to Iceland, to help me out. Some people have nothing but the super expensive (but rather yummy) ice cream from the town center.

Alright, I'm going to stop writing now, as the air conditioner needs to be turned up.

See ya! And the next time I post, it will be from Iceland!