Albondigas (Turkey Rice Meatballs)

These are delicious... that smokey flavor combined with the creamy tomato sauce. It sounds way fancier than it really is, promise! But you're sure to wow guests if you make this. Serve it with some Parmesan Garlic Orzo, yum! (Recipe as written will make 24-30 meatballs, depending on how big you want them. It is easily halved for smaller portion.)

2 lbs ground turkey

2 cups packed, cooked white long-grain rice

3 cloves minced garlic

1/2 cup chopped Italian parsley

2 eggs

4 tsp kosher salt

2 tsp smoked paprika

2 tsp ground cumin

1 tsp dried oregano

1/8 tsp cayenne pepper (feel free to omit!)

2 tbsp olive oil

Sauce: 

2-1/2 cups tomato sauce

1 cup chicken broth

1/3 cup heavy cream

1/2 tbsp sherry

1/2 tbsp white wine vinegar

1 tsp paprika

2 tbsp chopped Italian parsley

salt and pepper to taste

(*Optional: I make this creamier with a bit of mascarpone cheese!)

Preheat oven to 450. Mix all the meatball ingredients together in a bowl (it will be sticky!). Portion mixture into small-medium size meatballs (I usually make 30 small-ish ones) and place on baking sheet lined with foil or parchment. Bake until browned, about 15 minutes.

Pour chicken broth and tomato sauce in large rimmed skillet over medium heat. After it starts to warm, whisk in heavy cream, sherry, vinegar, and paprika. Add parsley and season with salt and pepper. When meatballs are done, transfer to the tomato sauce. Simmer on low heat for 30-35 minutes.

Spicy Braised Cabbage

This is a delicious Tanzanian dish and goes well served alongside the coconut rice and kuku ya paka. I usually mix them all together as I'm eating. If it's too spicy, cut down on the amount of cayenne pepper.

Ingredients:
1 onion, chopped
2-3 garlic cloves, minced
2 T. butter
1 T. vegetable oil
1 head of cabbage, chopped
1 t. salt
1/2-1 t. curry powder
1/2 t. garlic powder
1/4 t. powdered ginger
1/4 t. cayenne pepper
1 t. paprika

Directions:
Heat oil and butter over med. high heat until butter is melted. Saute onion, garlic, and cabbage until soft. Season with salt, curry powder, garlic powder, ginger, cayenne pepper, and paprika. Serve with kuku ya paka and coconut rice.

Coconut Rice

This is a simple recipe and goes great with the Kuku Ya Paka, or any curry dish. It adds a sweet and hearty flavor to plain white rice.

Ingredients:
2 c. uncooked rice
1 can lite coconut milk
Salt

Directions:
Cook rice according to package directions, using coconut milk and water instead of just the water. Add a couple dashes of salt.

Kuku Ya Paka (Coconut Curry Chicken)

This is a Tanzanian dish and is very yummy! It's got a lot of spice, but it's actually pretty mild. This dish is best served with the Spicy Braised Cabbage and Coconut Rice. Delicious!

Ingredients:
1 onion, diced
2-3 cloves garlic, minced
1 lb. chicken, chopped
1 T. vegetable oil
1 can coconut milk
1/2 c. chicken broth
2 fresh tomatoes, chopped
1 green pepper, chopped
1 T. curry
1 t. paprika
1/2 t. ground ginger (optional)
Salt to taste

Directions:
1. Heat oil in large skillet over med. high heat. Saute onion, garlic, and chicken (seasoned with salt and pepper) until chicken is cooked through.

2. Add broth, tomatoes, and green pepper. Season with curry, paprika, and ginger. Bring to a boil, then let simmer until veggies are soft (about 10 minutes). Add coconut milk and let simmer two more minutes. Salt to taste.

3. Serve over coconut rice with spicy braised cabbage.

Kimchi Bokumbop (Korean Stir-fry)

Looking for something spicy and delicious? This is the dish for you! My friend Tanya gave me the basic outline for this dish, and I figured out some measurements that worked well for us. Feel free to adjust the sauce or change the vegetables. If you don't like kimchi, you might like it hot in this stir-fry, or you can leave it out. The kimchi and gojujang sauce will probably need to be purchased at an Asian market. I go to Saraga by the Kroger's on College Mall in Bloomington. This dish is SO delicious!

Ingredients:
3 c. uncooked short-grain rice (I used sushi rice, but you can use any)
1-2 c. Kimchi
1 lb. diced chicken (breasts or thighs)
2 zucchini
1 medium onion
2 cloves mince garlic
1-2 T. gojujang sauce (I added 1 T.)
2 T. sesame oil
1 T. vegetable oil
2 T. soy sauce
1 T. honey

Directions:
1. Start rice in rice cooker or on the stove according to package directions.

2. Season chicken with salt and pepper and saute in large skillet (I used an electric skillet because this makes a big batch) until cooked through.

3. Add garlic, onions, and zucchini. Cook for about 3 minutes then add kimchi and cook all vegetables until medium soft.

4. Add 2 T. soy sauce, gojujang sauce, 2 T. sesame oil, and 1 T. honey.

4. Add the rice, mix, and serve.

Lemon Rice

Here's another great one for the rice cooker! Again, you can make it on the stove but it might be a bit more work. This is the perfect accompaniment to a chicken or fish dish!


Ingredients

* 1 cup long grain rice
* 1 1/2 cups chicken stock
* 1 pinch salt
* 1 tsp. minced garlic
* 2 teaspoons lemon zest, freshly grated
* 2 tablespoons unsalted butter
* 2 tablespoons fresh Italian parsley (I used dried)

Directions

1. Place rinsed rice in the rice cooker bowl of your rice cooker.
2. Add the chicken stock, garlic, and salt; stir to combine.
3. Close the cover and set for the regular cycle.
4. When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.
5. Close the cover and let the rice steam for 10 minutes.
6. Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
7. This rice will hold on Keep Warm for 1-2 hours.
8. Serve hot.

Easy Rice Cooker Chicken Curry

This recipe was so easy and so delicious! If you don't have a rice cooker, you could also do it on the stove. The rice cooker just took all the work out of it!

SERVES 4

Ingredients

* 2 tablespoons oil
* 1 cup chopped onion
* 1 tablespoon minced garlic
* 2 tablespoons curry powder
* 2 cups water
* 1 (8 ounce) can tomato sauce
* 1 (8 ounce) package zatarain's jambalaya mix
* 1 lb boneless skinless chicken breast, cut into 1-inch cubes
* 1/2 cup golden raisin
* 3/4 cup plain yogurt
* 1/3 cup chopped cashews

Directions

1. Hit Cook and place oil in pan then add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
2. Add water, tomato sauce, Jambalaya Mix, chicken and raisins then mix well.
3. Close lid and hit COOK. After cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.