Thursday, June 19, 2008

Nasi Goreng and Spinach Soup

This is a light version of something that my dad used to make for us all the time growing up. He served as a LDS missionary for 2 years as a young adult, in Holland and brought back with him, a love of the foods he ate there. When I saw this dish in Cooking Light, I sent it to him and we have both been making it ever since. Fry up some eggs on the side and make the spinach soup and you have a great dinner!

Nasi Goreng (Fried Rice) from Cooking Light
2 teaspoons canola oil
1/3 cup minced shallots (about 3)
1 to 2 tablespoons minced serrano chile
1 tablespoon sambal oelek (chile paste with garlic)
2 teaspoons fish sauce
2 teaspoons low-sodium soy sauce
1/4 teaspoon salt
4 garlic cloves, minced
2 cups diced cooked chicken breast
2 cups diced cooked shrimp (about 12 ounces)
3 cups cooked rice
1/2 cup diced cucumber
1/2 cup diced tomato

Heat canola oil in a large nonstick skillet over medium-high heat. Add shallots and chile to pan; sauté 2 minutes or until the shallots are lightly browned. Add chile paste, fish sauce, soy sauce, salt, and garlic to the pan; cook for 1 minute or until the sauce becomes fragrant. Add diced chicken, shrimp, and rice to the pan, stirring to coat with sauce. Cook for 2 minutes or until thoroughly heated, stirring occasionally. Place about 1 1/2 cups rice on each of 4 plates, and sprinkle each serving with 2 tablespoons cucumber and 2 tablespoons tomato.

Spinach Soup (also from Cooking Light)

Heat Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove to pan; saute 2 minutes. Add 4 cups chicken broth and 2 cups frozen whole kernel corn, thawed. Bring to a boil, cook 10 minutes. Add 1 6-oz pkg fresh baby spinach, cook until wilted.