Ihsaan Magazine May 2020 Issue - Living your best Life | Seite 57

Spiced rice pilaf
with sautéed chicken and peppers
WRITTEN by. Kerina’s Kitchen
• 2 cups rice
• 1 tin corn
• 1 carrot julienne (sliced)
• Spices
• 1lb chicken breast sliced
• 1 sweet pepper julienne (sliced)
• 1 onion julienne (sliced)
• 2 cloves garlic crushed
• 2 leaves chadon beni
• Salt and Pepper to taste
1. Wash and boil your rice with ¼ tsp saffron powder, drain
and set aside. Add a tbsp. of butter to a pan long with ¼ tsp
cinnamon, ¼ tsp cardamom, 1 tin corn and ¼ tsp salt. Add
the rice and fry for a few minutes until dry like fried rice. Set
aside.
2. Wash and season your chicken breast and place into a
preheated pan with oil. Cook without turning to get a
beautilful caramelized colour on both sides of the chicken
pieces. Remove from pan and add onions, garlic and half
the chadon beni. Sautee until aromatics are softened, add
the julienned vegetables and cook for a few minutes leaving
a little crunch. (this is a rice dish and the crunch of the
vegetables help the dish to give a pleasant mouth feel) Add
the chicken back to the pan and season to taste adding the
last bit of chadon beni. (Feel free to add any other powdered
seasonings like fajita seasoning, chowmein seasoning or
fried rice seasoning for an additional depth of flavour)
3. Serve your chicken over your rice and voila!
Garlic
Butter
Beef Pasta
WRITTEN by. Kerina’s Kitchen
• 1 lb beef cheese steak
• 1 lb spaghetti
• 4-6 cloves of garlic crushed
• 4-6 tbsps butter
• 2 tsps chili flakes
• Salt and Pepper to taste
1. Boil pasta according to package
instructions (al dente – and save ¾
cup pasta water). Drain and set aside.
2. Cook beef slices in an extremely
hot pan (for caramelization – colour
equals flavour) for a minute on each
side. Drain and set aside. Add a pat
of butter to the pan and sautee the
garlic for a few minutes until soft
and golden (this helps create nutty
flavour). Add the chilli flakes and
pasta water, stirring until the water
begins to boil. Slowly add the butter,
1 tbsp at a time and incorporate
into the sauce. (This slow adding of
fat, thickens the sauce) Season with
salt and pepper to taste (a dash of
nutmeg takes this dish to another
level – so add it if you’ve got it) Add
your beef and pasta back to the pot
and stir until everything is coated
with that buttery garlic sauce. Serve
Hot!
3. *** You can use beef or chicken
stock instead of pasta water if you
have it, as well as a helping of grated
parmesan.