"Improved" Cup Bop Copycat

We've created our own and tastier, healthier version of Cup Bop that has more vegetables.  It is super simple and a great meal for large gatherings.  

INGREDIENT OPTIONS:

Cooked Rice
Cooked Sweet Potato Noodles
Cooked breaded chicken popcorn bites (favorite brand "Just Bare")
diced cucumbers, radishes, bell peppers, chives
edamame

microgreens 
-Build your bowl and then top with desired sauces.Most people prefer to mix two sauces one of which is either Yum Yum or the sriracha mayo.

Mild Sauces:

Terriyaki Sauce (Trader Joes Soyaki sauce works great)

Coconut Aminos (I prefer this to soy sauce)

Yum Yum sauce

Slightly Spicy Sauces: 

Korean Style Yangyeom Sauce (Trader Joes)
Poke Sauce

Sriracha Mayo 

Fiesta Mexican Rice (Instant Pot instructions)

This is a great dish to use as a base for Taco Salad or a burrito bowl, 

as a side dish, or a dish all on it's own.  It makes great leftovers and a great take-along lunch meal.  Note that it also freezes well.  This does make a big batch, 

which I need for my larger teenage boy family!  Plus I'm a big fan of freezing extras for later to save time on a busy week night.  

Image from Here

In large instant pot on SAUTE mode, saute 2 minutes:

6 TBS oil

3 C. basmati* rice

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

2 yellow onions, diced

2 Tablespoons garlic, minced

ADD:

4 3/4 cup chicken broth

1 6oz can tomato paste 

-Pressure cook for 4 minutes.  Release steam when finished cooking.  

Then ADD and stir to combine:

2-3 15 oz. cans black beans, drained

2 bell peppers, diced

1 15 oz. can corn, drained

1 c. chopped cilantro

*NOTE:  if using another type of rice just use the right liquid ratio and cooking time as defined in instant pot direction booklet based on the type of rice you use.  Sometimes I like to use short grain brown rice so I have to adjust accordingly.

NOTE 2:  If you don't have an instant pot, just use your largest soup pan.  You will need to increase the broth and follow cooking times to match the rice package directions for cooking using a stovetop.

Options:

1.  Eat as a stand alone dish

2.  Use as base of burrito bowl (top with meat, salsa, tomatillo ranch, jalapeños, etc.

3.  Use as a filling or side dish for your favorite enchilada recipe

4.  Use as a topping or side dish for nachos

5.  Use a side dish to favorite Mexican meals

**Tip:  I freeze cilantro and then I have it on demand for soups and other dishes.  It isn't as bright green, but the flavor is just as good.

Mango with Sweet Sticky Rice

My children love this easy and simple mango sticky rice recipe. I don't have any fancy rice cooking tools, and I know that this may be not quite as authentic, but it is my easy go to version.  I usually use Jasmine rice which I always have on hand. And if I'm being honest, I kind of wing the ratio of ingredients quite a bit...!!!

 (Picture from aducksoven.com)

INGREDIENTS

1. • 3 cups cooked warm glutinous (sweet) rice
   • 1 13.5 oz can cups well-stirred canned unsweetened coconut milk
   • 3 tablespoons sugar (add more if you like it sweeter)
   • 1/4 teaspoon salt
   • Diced fresh, bottled, or frozen (defrosted) mangos (preferred frozen brand is Trader Joes frozen mango chunks). 
   • You can sprinkle a little cinnamon or nutmeg on top if you'd like as well.  You can also add extra milk (any kind) if you want it a saucier.

Korean Rice Bowls

 I love eating at family members homes.  Their food always tastes so good!  Here is a tasty recipe from one of my amazing sister-in-laws!  This makes a great "Pot-luck" meal where you can divide out topping assignments.

1 ½ lbs ground turkey or ground beef or ground chicken

3 cloves garlic, finely minced

Salt and pepper

½ c brown sugar

1 c low­ sodium soy sauce

½ c low ­sodium chicken or beef broth

2 TBS sesame oil

½ tsp red pepper flakes 

2 tsp finely chopped fresh ginger

Garnishes/Toppings:

green onions, chopped

Hot, cooked sticky rice

Romaine lettuce, chopped
shredded carrots
red peppers, chopped
mung bean sprouts
spinach
sesame seeds
roasted zucchini

• Start the rice cooking according to package directions.  Meanwhile, in a large skillet over medium heat, add the meat, garlic and ¼ tsp salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7­10 minutes. Drain any excess grease.
• In a liquid measuring cup, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes, and ginger.  Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. 
• In serving bowls layer lettuce, rice, and meat with sauce.  Serve topped with green onion, shredded carrots, sesame seeds. 

Cilantro Lime Rice

1 c. uncooked jasmine rice
1 tsp lime zest
juice from 1 lime
1/3 c. chopped fresh cilantro
1/2 tsp salt

-Cook Rice according to package directions.  Remove from heat and add zest, lime juice, cilantro, and salt.  Stir to combine.

Vegetable Fried Rice

This is a great one dish vegetarian meal.  It also makes great lunch leftovers.

Serves 5-6

5 cups brown or white rice (leftover rice works great!)

6 cups mixed vegetables (peas, carrots, celery, broccoli, peppers, green onions, etc).

2 large cloves garlic, minced

5 eggs, scrambled with a little salt/pepper

-Cook rice according to package directions.  While rice is cooking, cut and stir fry vegetables in 1 TBS olive oil and 2 cloves minced garlic for 5 minutes on high.  Add to cooked rice.  Then stir in scrambled eggs.

Stir in:

3 TBS toasted sesame oil

1/3 c. soy sauce (add more to taste)

-For KETOGENIC version, use Riced, cauliflower instead of regular rice.

-Note you can also add ham (I love to add about 1/4 cup honey baked ham--it is really yummy!)

Garlic Rice

I have a friend that told me she puts garlic in her rice as it simmers.  Why have I never done that???  So I'm completely converted, thanks to Robin!  If you love garlic, then this simple rice twist will spruce up any meal with rice :)

Directions:
Add 2-3 large cloves of garlic (minced) per 1 cup of uncooked rice.  Cook rice according to package directions (I prefer using Jasmine or Basmati white or brown rice).  Serve rice as a side dish to steamed veggies, your favorite fish, as a base for your cooked beans, etc.

Easy Indian Chicken Masala

This is a recipe from my sister-in-law. It's delicious and tastes somewhat similar to Tikka Masala, but it much easier. I like to add a small head of cauliflower. This meal makes even better leftovers, so feel free to make it ahead.  For a vegetarian version you can omit the chicken then add cauliflower and potatoes!

1 1/2 c. cooked chicken
1 small head cauliflower, cut in chunks
Optional: 1-2 cups diced potatoes (skin off)
5 cloves Garlic, Minced
1 tsp Salt
½ tsp Black Pepper
1/4 tsp Cayenne Pepper
¼ tsp Ground Coriander
1/4 tsp cinnamon
¼ tsp Cumin
¼ tsp Cardamom (I was out of this, but it still tasted great)
1 whole Lime, Juiced
1 whole Onion, Diced
2 TBS butter or oil
1 can (14.5 Oz. Can) Tomato Sauce
1 can (28 Oz. Can) Petite Diced Tomatoes or crushed tomatoes
1 pint Whipping Cream or 1 can cocoanut milk
1 bunch Chopped Cilantro, to taste

-Saute the onion and garlic in the butter or oil for 10 minutes.

-Add spices (and potatoes/cauliflower if desired) tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving. Serve over Basmati rice (for this recipe about 2 c. uncooked rice).
**To make "Yellow" rice as pictured, add 1/4 tsp tumeric to cooking rice.
*This is a little spicy, but you can cut back on the cayenne (or add more!) if you want.

Chicken Tikka Masala

This recipe is slightly altered from the original in "Best International Recipe Cooks Illustrated." This is my favorite Indian recipe so far (and in my top 10 favorite recipes of ALL time!). Thanks to my sister who made it for me over a year ago. I LOVE THIS! It does have some unusual steps, but it is not difficult. Don't take short cuts and use only FRESH ingredients or it won't taste as good. I often double this recipe. It freezes GREAT and is even better as leftovers!

Serves 8-10

Chicken:1 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
4 boneless chicken breasts (5-6 oz each)
1 cup plain whole milk yogurt
2 TBS vegetable oil
1 TBS minced fresh ginger
2 medium garlic cloves, minced
Masala Sauce:3 TBS oil
1 medium onion, minced
salt
2 medium garlic cloves, minced
2 tsp minced ginger
1 serrano chile, ribs and seeeds removed, chile minced
1 TBS garam masala
1 TBS tomato paste
1 28oz can crushed tomatoes
1 large head cauliflower, washed and cut into small pieces
1/2 c. water
2 tsp sugar
2/3-1 cup heavy cream (I like 1 cup :-) )
1/4 cup fresh cilantro

For the chicken: Combine salt, cumin, coriander, and cayenne in a small bowl. Pat the chicken dry with paper towels and sprinkle with spice mixture, pressing gently so the mixture adheres. Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 min. In large bowl, whisk together yogurt, oil, ginger, and garlic; set aside

For the Sauce: heat oil over medium heat. Add onion and 1/4 tsp salt and cook until softened and light golden 5-7 min. Stir in garlic, ginger, diced serrano, garma masala, and tomato paste and cook until fragrant about 30 seconds. Add crushed tomatoes, cut cauliflower, and sugar and bring to boil. Reduce heat to medium low, cover and simmer 15-20 minutes until cauliflower tender. (You can also steam cauliflower separately, and blend it, then add it to sauce for a smoother texture). Remove pan from heat and cover to keep warm (sauce can be made up to 4 days in advance)

While sauce simmers adjust oven rack to upper middle and heat the broiler. Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet. Using tongs, dip the chicken into the yogurt mixture (chicken should be coated heavily) and arrange on wire rack. Discard excess yogurt mixture. Broil the chicken until exterior is lightly charred in spots 15-20 min, flipping chicken 1/2way through cooking (I always just cut a little into the chicken to make sure it is done).

Let chicken rest 5 minutes, then cut into chunks (eat one chunk--it's delicious!) and stir into sauce. Stir in cream and cilantro, season with salt to taste, and serve over white basmati rice with naan bread and vegetables of choice.

-The chicken is AMAZING by itself and you could just eat it with potatoes, rice pilaf, vegetables etc or even use it as a BBQ recipe.

Chicken (or Vegetable) Coconut Kurma

Broil chicken:
3-4 chicken breasts sprinkled with the following spices:
1/2 tsp salt
1 tsp. cumin
1/2 tsp ground coriander
1/4 tsp turmeric
freshly ground pepper
1/4 tsp cayenne
-cool, then diced into small pieces

In Large Saucepan Carmelize (cook about 5 minutes until onions golden):
1 medium onion, diced
3 TBS olive oil
Add:
6 medium fresh cloves garlic, minced
2 TBS fresh ginger, finely diced
1 tsp salt
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1/4 tsp tumeric
2 medium tomatoes, finely diced
1 head cauliflower, chopped into small florets
1 1/2 cups frozen peas
1/2 cup plain yogurt
1 1/2 cups water
cooked chicken pieces
1/2 cup golden raisins

-Simmer everything (but the coconut cream) for 20 minutes. then add 1/4 cup Coconut cream (not coconut milk) and serve over Basmati Rice.

-For vegetarian version, just take out chicken and roast cauliflower on cookie sheet with same ratio of chicken spices for about 10 minutes then add it to the rest of the ingredients.