Chicken Paella

One pot rice dishes make a filling meal and are easy to prepare. While there are different versions of paella, the Valencian style chicken and vegetables is what I usually end up making, not the seafood paella. Some boneless skinless chicken breasts and Andouille chicken sausages, peas, carrots, bell peppers and onions, to keep it simple. Of course any other vegetable or meat is fine.

Ingredients
2 boneless skinless chicken breasts, cut into large pieces
a few chunks of chicken sausage (optional)
vegetables - frozen peas, carrots, onions, red bell peppers, green beans, broccoli (optional)
fresh or sun-dried tomatoes, as much a preferred
a few prunes (optional)
3 Tbsp vegetable oil
salt

1½ cups rice (I prefer Basmati, but any long grain rice is good)
3 cups water (more or less) or stock

spices
a few strands of saffron
finely chopped fresh rosemary
2 tsp paprika powder
1 tsp cayenne pepper (optional)

Preparation

1. Heat oil in a large pan, brown the chicken pieces on both sides; add the onions sauté
2. Add the saffron and water, bring to a simmer, add the rice, rest of the spices, salt to taste, carrots, sun-dried tomatoes, prunes, cover and cook till water is absorbed and rice and chicken are done
3. Add the browned sausage, frozen peas, broccoli and red bell peppers, stir well, cover and let it rest for about 5 minutes or so
4. Adjust flavors to taste, garnish with parsley or spring onions, and serve warm

Brussel Sprouts in Spicy Coconut Cream Sauce

Ages ago, as a grad student, I remember how surprised my dear friend was when I offered her home-made Brussels Sprouts Sambar for the first time in her life. Being used to Sambars and Brussels sprouts on their own, it was the combination that threw her off I think. She loved it. And so did I.

However, one of my favorite ways of enjoying Brussels sprouts is the slit-and-stuff and pan-cook method. Almost anything tastes good this way, even bitter gourd.

Here, the Brussels sprouts are cooked in a creamy sauce with coconut milk and Indian spices. As always, adjust spices to taste.

Ingredients
about 10-12 Brussels Sprouts, trimmed and halved
8 oz light coconut milk (more if preferred)
salt to taste
1 tsp brown sugar
1 Tbsp canola oil

½ tsp turmeric

for the spice mix:
3-4 dry red chilies, toasted and crushed
1 tsp toasted black sesame seed powder*
1 Tbsp black peppercorn, crushed
1 Tbsp coriander powder
1 Tbsp cumin powder

(* Just toast some black sesame seeds, powder it and store it in an airtight container)

Preparation

1. Heat oil in a pan, a add the Brussels sprouts, turmeric, some salt, sauté a bit
2. Add the spices, a cup of water, cover and allow to cook for a few minutes till soft but not mushy
3. Stir in the coconut milk and brown sugar, adjust flavors to taste, simmer a little longer; off-heat garnish with cilantro and spring onions

Oats Encrusted Chicken with Wild Rice

Boneless skinless chicken breasts seem easy to cook and they make a lean yet protein-rich meal, plus it happens to be D's favorite. Along with a vegetable side and some sort of carb, this seems like a nice meal option.

Start the wild rice in the rice cooker. Marinate the chicken breast pieces for about 10-15 minutes, while assembling and cooking the side, which in this presentation happens to be cabbage. I like to cut the chicken breasts into 1 inch thick strips so they cook faster. Press into rolled oats, and bake in a 400°F oven for about 20 minutes. All three items are done within 30-40 minutes if cooked in parallel.

This cabbage side is one of the staples in my kitchen: coarsely chop a variety of cabbages (I used Napa, red and green cabbage), some carrots, celery, and maybe onion if preferred. Heat a teaspoon of vegetable oil in a pan, throw in the chopped veggies, cover and allow the cabbage to cook a bit in its own water just for a few minutes so it is crunchy yet not too raw. Off heat sprinkle some allspice or nutmeg, add some salt or low-sodium soy sauce to taste. Stir well before serving.

Drizzle the cooked chicken pieces with a quick vinaigrette for extra moisture and flavor. Here I used my favorite Agave Nectar and Ginger Vinaigrette.

Ingredients
1 cup rolled oats
2 boneless skinless chicken breasts, cut into 1-inch thick pieces
seasoning salt
1 Tbsp oil

Marinade:
red wine vinegar, aka miso (or salt), lemon juice, agave nectar

Preparation

1. Marinate the chicken pieces in the marinade for about 10-15 minutes, longer if preferred
2. Pre-heat the oven to 400°F; In a shallow bowl mix the oats and seasoning salt; Keep a greased cookie sheet or roasting pan handy
3. Press the chicken pieces into the oats to coat it, and place in the greased roasting pan
4. Bake in a 400°F oven for about 20 minutes; thicker/larger pieces will take longer, of course
5. Check the internal temperature of the largest piece; if it reads about 165°F to 170°F I consider it done
6. Remove from oven, allow to rest for a few minutes, drizzle with sauce or vinaigrette, serve warm with cooked seasoned wild rice and cabbage side

Sauerkraut or Choucroute

Vegetable fermentation is not a recent phenomenon. Age-old techniques have survived, with perhaps some help from modern equipment. And the benefits of (properly) fermented vegetables is well-documented.

Some of the store-bought sauerkraut I tried for the first time a decade ago did not appeal to me and I had written off sauerkraut from my diet. Until Sandor Ellix Katz's Wild Fermentation came into my hands. (Thanks Mom!)

After making crock after crock of sauerkraut at home over the last year or so, we've hit upon a recipe we like - especially my five-year-old daughter, who sometimes asks for this "pickled cabbage" for breakfast! We just add a sprinkling of dill weed for the low salt version.

I still remember the huge 'jaadi' (large ceramic crock/container/wide-mouthed jar) full of tiny tender baby mangoes swimming in brine and fermenting, developing the characteristic sourness before some were scooped out for making "Kadugu Maangaa Oorugai" by my mom.

About 4 weeks is all it takes to get a crock of sauerkraut ready, the longer the better. And as we eat just a couple of tablespoons at a time, it lasts a while.

We don't make it back-to-back and have it every day religiously, but, between regular dose of Kimchi and Sauerkraut, it feels like the body is getting something good for absolutely no effort - Nature does the real work.

The picture doesn't do justice to its many virtues. The green bits are dill.



Low salt version is what I like - the more the salt the slower the fermentation and sourer the result. But, too much salt doesn't allow the good microorganisms to grow.

A jar that fits into the crock, filled with water, helps weight the cabbage down so it doesn't float to the top and get moldy due to exposure to air.

No strict measurements needed - simply sprinkle salt on each layer of shredded cabbage as we chop and pack it into the crock. Press down hard and add some weight - a container or zipper lock bag filled with water. If not enough water comes out of the cabbage within a day or so, add some salt water to keep the chopped cabbage immersed. Keep the weight on and leave it to ferment. Check every couple of days.

By about 4 weeks it is ready to be enjoyed. The sauerkraut "juice" is incredibly delicious and is a wonderful digestive tonic.

In winters, I leave the crock out and let the cabbage continue to ferment after the 4 weeks while we take a bit each day. It can be refrigerated if preferred.

The crunch of the cabbage thanks to the salt, the sourness due to acidity, plus the dill and salt has made this a favorite in our home.