I put the word Chicken in quotes because this recipe actually uses a product called Quorn which is frightening in its chicken-likeness, but good! Gary and I had heard about it years ago when we still lived in Fremont, but never came across it until last summer. It is made of mycoprotein (fungus). Their Quorn nuggets are very tasty. You can substitute tofu in this recipe.
“Chicken”, Mushrooms and Rice
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 very big servings
1 box of Quorn Naked Cutlets (12 oz.), diced
2 lbs. sliced white mushrooms
3 Tbps. olive oil
1 1/2 tsp. minced garlic (3 cloves)
1 cup diced onion
3/4 cup diced bell pepper
1 packet of Sazon with coriander and annatto (there are several brands, I use Goya)
1 cube of vegetable bouillon
3 cups water
1 1/2 cups of a long grain rice
Season the Quorn pieces to taste. In a large pot, heat 1/2 of the oil on medium and cook Quorn until browned. Take Quorn out and add remaining oil to pot. Stir in garlic, onion and green pepper and cook until tender. Add mushroom and cook until they are approximately 1/2 their original volume and most of the water is evaporated (10 minutes or so… it helps to place the lid on the pot to cook them down and them take the lid off for the last few minutes to allow the water to evaporate). Add Quorn back in and stir. Stir in water, Sazon and bouillon, raise heat and bring to a boil. Add the rice and stir. Cover, reduce heat to low and simmer for 25 minutes. I usually let it sit for about 10 minutes more after the 25 minutes are up (off the heat) to allow any remaining water to be absorbed. Serve.
OMG, so good. This is a VERY sticky batter because of the peanut butter and sticks to itself, the spoon, the bowl, anything and everything it touches. Still, so good.
Banana Peanut Butter Bread
Prep Time: 15 minutes
Cook Time: 70 minutes
Yield: 15 servings
1/2 cup butter, softened
1 cup white sugar
1/2 cup peanut butter
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped walnuts
Preheat oven to 325 degrees F. Lightly grease a 5×9 inch loaf pan. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan. Bake at 325 degrees F for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
I make this in a slow cooker and let it stew for about 6 hours because the flavors marry better that way. If you don’t have time, this can be done within 30 minutes, but it won’t be quite as savory. I usually double the recipe as well… it freezes well. Caveat, these are NOT the red beans I grew up with in New Orleans, these have a far more caribbean feel to them… you can find a very good recipe for creole Red Beans and Rice here.
I don’t care what the previous generations have said about rinsing canned beans… do it. You’ll be much happier, believe me. You won’t miss any flavor. If you want the beans to be creamy at the end of cooking, you can take some out and mash them with a fork and then stir them back in.
Red Beans and Rice (not New Orleans-Style)
Prep Time: 20 minutes
Cook Time: 30 minutes (or 6 hours for slow cooker)
Yield: 4 servings
1 can (15.5 oz.) Red Kidney Beans, drained and rinsed
1/2 cup water
2 tbsp. extra virgin olive oil
1 bell pepper diced
1 onion diced
1 small can tomato sauce (4 oz.)
1 packet Sazon Goya without Annatto (if unavailable substitute 1/8 tsp. garlic power, 1/8 tsp. cumin, 1/8 tsp. coriander and 1/8 tsp. salt)
1/8 tsp. oregano
Goya Adobo with Pepper to taste (if unavailable substitute a combination of dried oregano, black pepper, salt, turmeric and garlic power in fairly equal proportions; use to taste)
2 cups cooked long grain rice
Heat olive oil in a skillet and saute both the onion and bell pepper until the onion is carmelized.
Combine all ingredients in a slow cooker and set to the 6-hour (or equivalent) setting, or alternatively, combine all ingredients except rice in a 4-quart saucepan. Bring to boil over medium heat then simmer for 10 minutes or until it reaches desired consistency.
Serve over the cooked rice.