rain, rain, go away....

i think i moved to seattle.
that would explain all this rain.

last night we watched an AWESOME movie after we put the chubbers to bed.
the hubbers was so scared of what was happening in the movie.
i looked over and saw this:

don't worry - i asked him if i could take his picture.
he said sure.
and then asked what i was going to use it for.
and i told him - i'm going to post in on my blog.


here is this week's recipe - better late than never sharing it with you all in the first place.

Spicy Hawaiian Teriyaki Chicken Rice Bowl with Rumbi Rice - from http://www.favfamilyrecipes.com/

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.I use one of the packages and cut up the chicken into little cubes. just sauté the chicken for a few minutes in a skillet before serving)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables. you can add more or less veggies depending on your taste). Sauté ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed (I WOULD USE 2 CANS OF RED BEANS)

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don't have a rice cooker: Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce – use a low sodium one if it’s available. If not – add like ¼ cup water to the sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store. we used the one in the clear plastic jar with the green lid. if you want to make it spicier, add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

MAKE THIS TONIGHT FOR DINNER - and then enjoy the leftovers all weekend long.
happy friday, all!