Golden Bouillon Basmati

• Prep and Soak time: 1 hour Cooking time: 20 minutes Resting time: 15 minutes Total Time: 1 hours 35 minutes
• One hour before cooking: Place rice in a medium sized pot. Add about 2 cups of water and agitate the rice to release the excess starch.  Drain off the cloudy starchy water. Repeat until the water is clear. Drain the off the water.
• Add the boullion and tumeric to the warm water.  Stir until dissolved.  
• Add the bouillon mix water to the rice.  Set the pot aside for 30-60 minutes.   The longer the rice sits, the more water is absorbed and a fluffier result when cooked.
• 35 minutes before serving:

  Tip: Have a 1/4 cup of very hot water handy to add toward the end of cooking if necessary.

  Stovetop Method: Use the smallest burner with the lowest capability of a setting.  Bring the water and rice to a boil on a higher setting and then reduce the heat to a simmer over the lowest setting. About 5 minutes. Cover the pot for 15 minutes.  DO NOT OPEN the lid.  After cooking for 20 minutes, check the rice. Be careful not to release too much steam as you take a peak. At this stage, there should be enough moisture to create a strong steam that will continue to cook and fluff the rice while it rests.  The rice on top should look fluffy and separated.  If not, replace the lid and allow the rice to cook another 5 minutes.  Add a little hot water if the rice has dried out on the bottom and there is not enough steam. Turn off the heat and REST the rice for 15 minutes. Keep the lid in place until ready to serve.

  Rice Cooker Method: Cook soaked rice according to manufacturer's instructions. Note: Review instructions above for perfect fluffy rice! Here's a tip - when the rice cooker switch "pops" from cooking to the keep warm setting, do not open the lid! Let the rice REST for 15 minutes.
• 15 minutes before serving: Reminder - REST the cooked rice for at least 15 minutes.  DO NOT OPEN the lid until you are ready to serve.

Coconut Cream Chicken

Meal Preparation and cook time:

• Total prep time: 15-20 minutes Total cook time: 10-12 minutes
• Note: I like to serve this dish with the chicken deboned as it makes for a nicer presentation and maximizes the amount of meat to eat. You can cut out this step if you like, but do rinse and pat dry the chicken so that the bouillon mix will stick to the skin and meat.
• Note: Coconut milk can be substituted. However, it will not yield as thick of a sauce.
• Debone the thighs and trim excess skin and fat.  Rinse and pat dry.
  
• Lightly sprinkle both sides with the bouillon mix.  A little goes a long way.  Don’t over season as the mix contains enough salt. Set aside.
• Slice the mushrooms and set aside.
• Pour the coconut cream into a small sauce pan.
• Add the cayenne, ginger, lime juice and lime zest to the coconut cream.  Bring to a simmer and turn off or keep warm on a very low heat. You want to allow the flavors time to meld. Reheat the sauce to a simmer before adding to the pan.
  
• Add the oil to the pan.   Keep the heat low to medium.  Do not let the oil smoke. 
• Add the chicken to the pan, skin side down and sear for 4-6 minutes until the skin is a deep golden brown.  Adjust the heat as you go and check often.  You don’t want to burn the skin.
  
• Flip the each thigh and sear the meat side for one minute.  Remove from the heat and set aside. Do not overcook the meat as it will finish cooking when it is added to the coconut cream sauce. This will assure that your meat is tender and juicy!
• Remove excess oil from the pan, leaving about 2 tbsp.  Adjust the heat to a lower setting. Add the butter.  It should sizzle as it melts. Be careful not to let it burn.
• Add the mushrooms and sauté for 1-2 minutes.  Stir the mushrooms so that both sides are cooked and just beginning to brown.  
  
• Add the garlic and continue to sauté for 30 seconds.   Adjust the heat if the pan is too hot.  You don't want the garlic to burn.
• Add the coconut cream sauce.  
• Add the chicken skin side up.
• Raise the heat to bring the cream to a boil.  Cook the chicken for 1 minute.  
• Remove chicken to a serving platter.
• Pour the mushroom coconut cream sauce over the chicken and serve! Suggested serving size: 1-2 thighs per person.
  

Ginger Orange Glazed Carrot Coins

• Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
• 20 Minutes before serving: Put the carrots into the pot. Add enough water to cover.   Bring to a boil.  Cook until the carrots are al dente. 
• Strain all but ⅛ cup of the water.  You want to have enough to keep the heat in the pot and let the carrots continue to steam.
• Add the orange juice and zest, honey, ginger, shallots, salt and butter.  Stir the ingredients to coat the carrots.  Cover and set aside.
• If necessary, reheat before serving. Add a little hot water if needed so the bottom carrots don’t burn.
• Note: The sauce is a thin glaze that will coat the carrots. It is not necessary to boil down the liquid to a thick sauce.