Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Tuesday, May 13, 2014
Radish Fried Rice
This was a pleasant dish but not too different from the last time I made fried rice. Im only posting it because it was such a good way to use up a lot of radishes, which we are now swamped with, having pulled all the root veggies out of the garden this past week. I used 3 different radishes - some spicy, some not - but the end result was extremely sweet and mild. I aimed to use the same flavours as in lo-bak go, and it was a little reminiscent of it, although the texture was of course completely different. Like lo-bak go, it went well with a good dollop of our Chile-Garlic Sauce, which Im also pleased to report is hot but not as insanely hot as I thought it would be when I canned it up.
You could use any kind of daikon or lo-bak radish for this. Mine were a large watermelon radish - this was the one that needed peeling - a Blauer Herbst radish, and a couple of China Rose. Yes, I went on a radish seed buying binge last spring. No, I didnt know what to do with all those radishes. But so far, so good. Ill be sure to plant lots next year too.
We ate it all, but it was all I made. And were pigs too, of course.
2 to 4 servings
30 minute prep time
5 to 6 cups grated radish
1 medium carrot, grated
2 stalks celery (OR 2 cups grated celeriac)
1 medium onion (OR 3 or 4 green onions)
12-16 shiitake mushrooms
1 teaspoon minced fresh ginger
250 grams (1/2 pound) bacon
3 cups cold cooked rice
1 or 2 tablespoons soy sauce
Wash the radishes, and trim off the tough stringy parts of the roots, along with any damaged spots. Peel off any skin that seems really tough. (Only likely to be a problem with home-grown radishes I suspect.) Grate the radishes.
Peel and grate the carrot and celeriac, or if using celery, wash and chop it. Peel and chop the onion or green onions. Trim the stems from the shiitakes and cut them in quarters. Mince the ginger. Chop the bacon into bite-sized pieces.
Heat a large skillet or wok and cook the bacon until it is soft and has let off enough fat to coat the pan. (Add a little oil if your bacon is too lean to do that - ha ha! But it has happened.) Add the mushrooms and sauté them for a minute or two. Add the onion (but not the green onions, if using) and the celery and carrot. Cook, stirring for a minute or two. Add the radishes and ginger and continue cooking and stirring, until soft; just a few minutes.
Using wet hands, break up the rice as much as you can and add it to the pan. Rinse those fingers quickly then start stirring in the rice, breaking it up so no significant lumps remain. Add the green onions, if you are using those. Sprinkle over a little soy sauce. When the rice and vegetables are well mixed and the rice is beginning to brown in spots, serve it up; youre done.
Last year at this time I made Stir-Fried Cabbage & Carrots.
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You could use any kind of daikon or lo-bak radish for this. Mine were a large watermelon radish - this was the one that needed peeling - a Blauer Herbst radish, and a couple of China Rose. Yes, I went on a radish seed buying binge last spring. No, I didnt know what to do with all those radishes. But so far, so good. Ill be sure to plant lots next year too.
We ate it all, but it was all I made. And were pigs too, of course.
2 to 4 servings
30 minute prep time
5 to 6 cups grated radish
1 medium carrot, grated
2 stalks celery (OR 2 cups grated celeriac)
1 medium onion (OR 3 or 4 green onions)
12-16 shiitake mushrooms
1 teaspoon minced fresh ginger
250 grams (1/2 pound) bacon
3 cups cold cooked rice
1 or 2 tablespoons soy sauce
Wash the radishes, and trim off the tough stringy parts of the roots, along with any damaged spots. Peel off any skin that seems really tough. (Only likely to be a problem with home-grown radishes I suspect.) Grate the radishes.
Peel and grate the carrot and celeriac, or if using celery, wash and chop it. Peel and chop the onion or green onions. Trim the stems from the shiitakes and cut them in quarters. Mince the ginger. Chop the bacon into bite-sized pieces.
Heat a large skillet or wok and cook the bacon until it is soft and has let off enough fat to coat the pan. (Add a little oil if your bacon is too lean to do that - ha ha! But it has happened.) Add the mushrooms and sauté them for a minute or two. Add the onion (but not the green onions, if using) and the celery and carrot. Cook, stirring for a minute or two. Add the radishes and ginger and continue cooking and stirring, until soft; just a few minutes.
Using wet hands, break up the rice as much as you can and add it to the pan. Rinse those fingers quickly then start stirring in the rice, breaking it up so no significant lumps remain. Add the green onions, if you are using those. Sprinkle over a little soy sauce. When the rice and vegetables are well mixed and the rice is beginning to brown in spots, serve it up; youre done.
Last year at this time I made Stir-Fried Cabbage & Carrots.
Saturday, March 29, 2014
Aunt Maryanns Chicken and Rice
Aunt Maryann’s Chicken and Rice
Serves 4
Ingredients:
2 tbsp. olive oil
1 – 16 oz. can Delmonte tomato sauce
1 can water
1 whole chicken cut up and cleaned
½ medium size onion
2 cloves of garlic chopped
2 cups white rice
4 cups warm water
2 tbsp. parmesan cheese
salt and pepper to taste
In a Dutch Oven heat oil and brown chicken. Remove chicken and set aside.
Lower flame and Saute onion and garlic until translucent.
Add s, and one can of water (from the delmonte sauce) and stir. Add cheese salt and pepper, stir well. When sauce reaches a simmer return chicken to the pan and make sure it is covered with the sauce, cover with lid. Let the sauce cook for ½ hour.
Add 4 cups of water to sauce and let it come to a boil. Add ½ tsp of salt or to taste. Add white rice, stir frequently. Let cook until all liquid is absorbed and rice is cooked approximately 30 minutes.
Click here for a printable version of this recipe.
Saturday, March 22, 2014
Italian Rice Croquettes aka Rice Balls aka Arancini – Back by Popular Demand… Aunt Angela and Uncle Bill D’Arduini!
There isn’t much to add anyway; what you see is what you get. This great appetizer was filmed at a recent family dinner at my Aunt Angela and Uncle Billy D’Arduini’s, and if they sound familiar, they should! They’ve been featured on the blog numerous times; in such smash hit recipes as, Cabbage Rolls, Chicken D’Arduini, and Homemade Pasta.
You can definitely do this recipe completely vegetarian, by skipping the giblets, or switch those out for almost any other cooked meat. Sausage, prosciutto, or ham are just a few of the many options.
When it comes to the rice, we used a standard long rain, and went with a 2 parts water to 1 part rice ratio. You want fully hydrated and completely cooked grain. Al dente rice is not going to work here. Slightly overcooked is not a problem.
Anyway, Id like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu. Enjoy!
Ingredients:
*Sorry, I never found out how many this makes, but I’m guessing about 70-80
2 pounds cooked chicken giblets (gizzards and hearts)
2 cups rice cooked in 4 cups salted water
2 cups grated Parmesan cheese
2 tbsp parsley, optional
1/4 cup breadcrumbs
2 large eggs
1/2 cup marinara sauce
salt and pepper to taste
plain breadcrumbs, as needed
vegetable oil for frying
lemon wedges
Sunday, March 16, 2014
Roast Pork with Cuban Black Beans and Rice
Cuban black beans and rice with sliced pork is one of my very favorite meals and a great way to utilize leftover pork roast, which I had, from Monday night. Please see my dinner entry from Monday night to see exactly how I made this delicious and succulent pork roast. Since Cuban black beans are one of my favorites, I have made them before, as well. For that recipe, please look all the way back at January 10, 2010. On your way, take a little time to browse some of the other dinners I have made over the last 3 1/2 months. Maybe you will find something else you like. If you do, please enjoy and I would certainly appreciate it if you would take the time to share it with others! I am here to answer any questions you have, so feel free to comment or email!
Saturday, March 15, 2014
BROWN RICE AND LENTIL SOUP – DIET SERIES 1
This week I will be posting the dishes, which I have been making for the past few weeks for my husband (a part of his weight loss plan and he has lost more 20 pounds so far…so I guess my dishes seem to work :). My next 2 recipes are also in the same combination of lentils and whole grains. Meals or soup like these, especially the combination of whole grains with lentils and vegetables are filling and healthy too and doesn’t make us miss out on our favorite foods. The soup recipe I have posted here is more or less sambar rice we make, but a little bit on the healthier side with lots of veggies and brown rice. This makes a complete meal by itself with a salad on side. I used a pressure cooker to cook the soup for fast cooking. This can be done on stove top too, it takes a little longer to cook the lentils this way but the taste is the same.
INGREDIENTS:
1. Lentils like green lentils, or masoor or moong dhal ½ cup.
2. Brown rice, ½ cup.
3. Onion, medium size, 1.
4. Diced tomatoes (fresh or canned), ½ cup.
5. Mixed vegetables, chopped into small pieces, 1 cup.
6. Cumin seeds, 1 tablespoon.
7. Coriander seeds, 1 tablespoon.
8. Salt and pepper as per taste.
9. Mixture of dry herbs, 1 tablespoon.
10. Garlic, 2 cloves.
11. Any seasoning mixture, 1 teaspoon.
12. Vegetable broth or tomato juice, 1 cup ( I sometimes use V8 tomato and vegetable soups, this gives a nice color to the soup and increases the veggie servings too).
PREPARATION:
Grind the cumin seeds and coriander seeds and keep aside. Dice the onion finely and crush the garlic coarsely. Heat a pressure pan or cooker with some oil. Add the diced onions when the oil turns hot and sauté for a few minutes until they turn brown. Add the canned tomatoes along with the veggies, crushed garlic, lentils, 3 cups of water, broth or tomato juice, salt and pepper and mix everything well. Cook for up to 3 whistles and let the pressure down. Add the ground powders and dry herbs now and mix everything well. Ladle hot soups into bowls and enjoy with a dollop of sour cream or nonfat yogurt on top.
A lighter version of the same soup made next week and served with salad.
Wednesday, February 12, 2014
Carrot Rice
I and my husband always enjoy the healthy food. So I usally prepare our’s lunch box at night and just take them to work the next day!! They are two reasons for it, I am not much comfortable with outside food and also not many food places around my office.
I plan ahead what to cook some simple food which can be done quickly and easily. And also my husband helps in chopping vegetables, I really need to appreciate him for this, which makes my cooking much easy and can be done in no time. For lunchboxes I usally carry chapati’s with simple curry or some rice items.
Carrot Rice is one of the simple dish which can be prepared in very less time and it tastes awesome !! Love it !! Carrots are highly nutritive, rich in protein, minerals and vitamins. I learnt this recipe from my mom !!
Ingredients:
Carrot – 4 no large
Rice – 2 glasses
Jeera – 1 tsp
Onion small chopped – 1 no
Green chillies chopped – 4 no
Red chillies – 2 -3 no
Tuurmeric powder – ¼ tsp
Garam masala powder – 1 tsp
Chole/ Chickpeas – ½ cup (optional)
Curry leaves – 4-5 no
Ginger garlic paste – 1 ½ tsp
Salt As Required
Oil – 5 tsp
Preparation
- Wash and cook rice with 4 cups of water and keep it aside.
- Wash and Grate carrots and keep aside.
- Meanwhile in a microwave safe bowl take this grated carrot mixture, put little water in it and microwave it for 12-15 mins and keep it aside.
- In a cooking pan heat oil and add jeera, red chillies and curry leaves.
- After jeera gets splutter add chopped onions and green chillies
- Cook till onions get soft.
- And ginger garlic paste and mix well.
- Now add microwaved grated carrot and little water mix well
- Add turmeric powder, salt, red chilli powder and mix well.
- Cook for 10 mins and add garam masala powder and mix well.
- Cook for another 5-8 mins
- Add cooked rice and mix well till the carrot mixture mixes well with rice.
- Serve with raita.
Sending this to Light Lunches hosted by Redchillies, Quick and Easy Recipe Mela hosted by Nithu and Cook it healthy hosted by Sobha and MMK - One Pot meal hosted by kalyani
Thursday, February 6, 2014
Curd Rice Thayir Sadam
 |
| Curd Rice |
Ingredients
Curd / Yoghurt – 1 cup
Cooked rice – 1 cup
Warm Milk – 1 cup
Curry leaves ( chopped) – 10 nos
Green chilli ( chopped) – 1 no
Ginger ( minced) – 1 tsp
Mustard seeds – ¼ tsp
Asafetida / hing – pinch
Salt to taste
 |
| Thayir Sadam |
Method
1. Sprinkle salt to the rice and mash rice with potato masher or dal masher.
2. Add curd to the mashed rice and mix well, add warm milk little by little to the rice and mix well until required creamy consistency is reached.
3. Heat 1 tsp oil in a tadka pan or small pan, when oil is hot add mustard seeds, curry leaves, green chilli, ginger and hing. Fry for few minutes and add this tempering to the curd rice. Mix well everything and serve.
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