A week of Cooking Light

One of the best things I have ever done for myself was to get a subscription to Cooking Light magazine.  Several years ago as I was perusing the magazine isles at Borders I came across this periodical and from then on I was hooked. 

I remember then first one I ever bought.  Matt and I went home and I read it cover to cover that night.  I had earmarked items that looked good or interesting.  The problem was I really had no idea how to cook.  I decided to start small.  I went to the library in Bloomington, where we lived, and checked out 3 CL best of cookbooks.  The first recipe I made was for fried rice.  I had hoped to reproduce a dish we loved but in a more waist friendly version.

I would like to say that it was a success.  I forgot the key to good fried rice: use cold day old rice.  I made the mistake of making a huge batch of white rice then thinking that I could just turn around and turn it into a specimen of fine chinese dining.  Not so.... What a soggy, mushy mess.

I was excited to see this particular recipe in the January/February issue.  I am a real fan of leeks and blend that with fried rice....well that is a winner in my book.  I got home at 4:10 today and had this on the table by 5:00.  It was good, filling and a nice change from boring old chicken.  Don't forget...you have to make the rice a day ahead or at least give the rice 4 or 5 hours to chill out in the refridgerator. 

I doubled this recipe to feed my hungry crew with leftovers for lunch.  Here is the recipe that serves 4.
You can also see this at http://www.cookinglight.com/


Chicken Fried Rice with Leeks and Dried Cranberries

olive oil
Kosher salt/fresh pepper
1/2 lb boneless skinless chicken thighs cut into small slices. Pop this into the freezer for a minute to make it easier to slice.
3C very thinly sliced leeks (about 1 1/2 lbs)
3 1/2 C cooked long grain brown rice, chilled
1 C dried cranberries
1 tb chopped fresh sage
1/4 C dry white wine

***I also added a handful of toasted slivered almonds after I got Noah's protion out of the way and a few sprinkles of sesame oil over the top

Heat oil in a large skillet on medium heat and add chicken.  Sprinkle with salt and pepper.

Saute for 5 minutes or until cooked through. Remove chicken and put in a bowl to the side.

Add the leeks, a little salt and pepper and a sprinkling of oil if you need it, into the pan.  Saute leeks until golden and tender.

Add the leeks to the chicken that was put aside.
Now add a TB of oil to the hot pan and add the rice.  Allow the rice to cook on medium heat for 2 minutes.  Then gently stir and allow the rest to brown a little.

Now it's time to add the chicken/leeks back into the skillet.  Next add the cranberries, sage and wine.

Cook for 2 minutes or until the wine is absorbed.

This is really so easy and pretty tasty.  I threw in my almonds at this finishing point.  It adds a little crunch to the meal.