I made this to go with my dinner this evening, and it was rather yummy.
Ingredients:
1/4 metric cup white rice
3/4 metric cup leukwarm water
1 fresh whole tomato, diced
1 teaspoon turmeric (ground)
Method:
Place all ingredients in a small saucepan. Bring to the boil on high, then turn right down and simmer on low for 15 minutes. The water should have completely evaporated.
I served this on top of a bed of lettuce with a couple of teaspoons of mayonnaise drizzled over it (you could use natural yoghurt instead), and with a 200g fillet of snapper on top. I coated the snapper in Masterfoods African Seasoning and dry-roasted inside foil in a 180 C oven for about 25 minutes.
Yum!
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Monday, September 1, 2008
Tuesday, July 8, 2008
Curried Rice and Vegetables
This is actually based on Ivayla's recipe, with a few alterations. It came about because X's family gave him a few pounds of chicken, so I found Ivayla's recipe. I made the curry half with veggies, half with chicken. We had left juice and left-over veggies, so I added two cups of rice to it. It turned into a fantastic side dish or light meal
Ingredients:
- Two cups cooked rice
- Vegetables (whatever you have on hand. We used leeks, potatoes, onions and carrots, I think.
2 cups plain yogurt
2 garlic cloves, minced
1 teaspoon ginger
1 teasoon turmeric
2 teaspoons cumin
1 teaspoon chili powder
1.5 tsp. curry
2 tablespoons oil
Instructions:
- Mix yogurt, spices and garlic in bowl.
- Add the oil to large skillet, letting it heat. Add in a few extra cloves of garlic and then the onion.
- Sautee until onion is soft and slightly golden. Add in the rest of the veggies and yogurt mixture.
- Simmer on low for 10-15 minutes, depending on the veggies.
- Add in cooked rice and continue to simmer for five minutes.
It's really good and fairly easy.
Saturday, June 21, 2008
Stuffed Bell Peppers
The idea is the same as in sarmas, but those are much faster to make.
Ingredients (for 6 servings, so adjust accordingly):
3 tablespoons olive oil
1 cup rice
1/2 medium onion, diced
1 pound (500 g) ground (minced) meat
diced raisins, optional
diced mushrooms, optional
salt, pepper, thyme to taste
~ 6 large bell peppers or 12 small bell peppers
For the sauce:
1 cup yogurt
2 tablespoons flour
1 egg, beaten
You can skip the meat and make them vegetarian.
Directions:
In a skillet heat olive oil.
Saute onion, raisins and mushrooms.
Add ground meat and cook until it divides into crumbs and is no longer pink.
Add rice.
Cook for 5 more min until rice gets translucent.
Remove from heat, add spices.
Wash and deseed bell peppers.
Spoon rice/meat mix into each pepper. Do not fill them more than 3/4, as rice expands when it cooks.
Arrange stuffed peppers lying on one side in a baking dish.
Poke each pepper with a fork (so that any steam may escape).
Pour enough water to cover the bottom half of the peppers.
Bake on 350 F/175 C for 60 min or until rice is fully cooked.
To ensure even cooking, rotate peppers to expose a different side on top on the 15th, 30th and 45th minute.
For the sauce:
When peppers are done cooking, spoon the leftover water into a saucepan.
Put over medium heat.
Stir flour into yogurt and carefully pour into hot pepper broth.
*Slowly* pour beaten egg into mixture, stirring continuously.
Bring to a gentle boil and cook, stirring continously, for 2 more minutes or until the sauce reaches desired density.
Pour over peppers before serving.
* Or, skip the sauce and use plain yogurt :).
Ingredients (for 6 servings, so adjust accordingly):
3 tablespoons olive oil
1 cup rice
1/2 medium onion, diced
1 pound (500 g) ground (minced) meat
diced raisins, optional
diced mushrooms, optional
salt, pepper, thyme to taste
~ 6 large bell peppers or 12 small bell peppers
For the sauce:
1 cup yogurt
2 tablespoons flour
1 egg, beaten
You can skip the meat and make them vegetarian.
Directions:
In a skillet heat olive oil.
Saute onion, raisins and mushrooms.
Add ground meat and cook until it divides into crumbs and is no longer pink.
Add rice.
Cook for 5 more min until rice gets translucent.
Remove from heat, add spices.
Wash and deseed bell peppers.
Spoon rice/meat mix into each pepper. Do not fill them more than 3/4, as rice expands when it cooks.
Arrange stuffed peppers lying on one side in a baking dish.
Poke each pepper with a fork (so that any steam may escape).
Pour enough water to cover the bottom half of the peppers.
Bake on 350 F/175 C for 60 min or until rice is fully cooked.
To ensure even cooking, rotate peppers to expose a different side on top on the 15th, 30th and 45th minute.
For the sauce:
When peppers are done cooking, spoon the leftover water into a saucepan.
Put over medium heat.
Stir flour into yogurt and carefully pour into hot pepper broth.
*Slowly* pour beaten egg into mixture, stirring continuously.
Bring to a gentle boil and cook, stirring continously, for 2 more minutes or until the sauce reaches desired density.
Pour over peppers before serving.
* Or, skip the sauce and use plain yogurt :).
Monday, May 19, 2008
Mexican Rice
Vegetarian times had an entire Mexican meal spread in their March magazine (which I just got) and I went ahead and made it. Everything was good but the Mexican Rice was especially good. I thought I'd share it, plus it looked so pretty when it was done.
The rest of the meal can be found in these links. I recommend the tacos but warn that if the slaw is made...beware. It's beyond spicy. :-D
Chickpea Tacos
Spicy Orange Slaw - If you don't like spicy foods I recommend skipping the cayenne pepper altogether. It's really good but incredibly spicy.
In-a-pinch Profiteroles - fantastically good. Ice-cream with a coating and chocolate sauce.
Ingredients:
1 tbs. olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped (1/2 cup)
3 cloves garlic, minced (1 tbs.)
1 tsp. ground cumin
1/2 tsp. dried oregano
2 tbs. tomato paste
12 ounces or a can of black beans (optional but recommended.)
Instructions:
1. Heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes or until beginning to brown. Add corn, peas, green onions, garlic, cumin and oregano, saute 1 minute.
2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups and stir to combine. Pour tomato paste mixture into rice and season with salt and pepper. Reduce heat to medium-low, cover and simmer 15 minutes or until all liquid is absorbed. Remove from heat, add black beans if desired and fluff with fork.
The rest of the meal can be found in these links. I recommend the tacos but warn that if the slaw is made...beware. It's beyond spicy. :-D
Chickpea Tacos
Spicy Orange Slaw - If you don't like spicy foods I recommend skipping the cayenne pepper altogether. It's really good but incredibly spicy.
In-a-pinch Profiteroles - fantastically good. Ice-cream with a coating and chocolate sauce.
Thursday, March 13, 2008
Skillet Sausage and Peppers
This is one of my ultimate comfort foods. My mom used to make this time-intensive version but I changed it up to be a one-dish wonder.
3 mild (or spicy if you prefer!) Italian sausage links - sweet gives it an off flavor to me, but I guess you could use it; casings removed and crumbled
2 or 3 green peppers, chopped
half an onion, chopped
minced garlic or powder if you don’t have any (or fresh. whatever. just give it some garlic.)
a little over a quarter of a large jar of traditional marinara-style tomato sauce
1 small can diced tomatoes
1 cup of rice or a pouch of instant
This is really easy.
1. Brown the sausage crumbles.
2. Add veggies and saute for about five-seven minutes. Cook the rice.
3. Add sauce and simmer for another five-ten.
4. Stir in the rice.
5. Sprinkle with parmesan cheese if desired (and you should).
This feeds two ridiculously starving people or three to four normal ones. Can you guys tell I adore onions and garlic? Yah... I promise to post something that doesn't require it. Like my favorite chocolate cake. ;)
3 mild (or spicy if you prefer!) Italian sausage links - sweet gives it an off flavor to me, but I guess you could use it; casings removed and crumbled
2 or 3 green peppers, chopped
half an onion, chopped
minced garlic or powder if you don’t have any (or fresh. whatever. just give it some garlic.)
a little over a quarter of a large jar of traditional marinara-style tomato sauce
1 small can diced tomatoes
1 cup of rice or a pouch of instant
This is really easy.
1. Brown the sausage crumbles.
2. Add veggies and saute for about five-seven minutes. Cook the rice.
3. Add sauce and simmer for another five-ten.
4. Stir in the rice.
5. Sprinkle with parmesan cheese if desired (and you should).
This feeds two ridiculously starving people or three to four normal ones. Can you guys tell I adore onions and garlic? Yah... I promise to post something that doesn't require it. Like my favorite chocolate cake. ;)
Sunday, February 3, 2008
Sarma
Aka dolma. I realize that most people won't ever make them by hand but I had leftover vine leaves and I figured that as long as I am making them, I am going to make pictures.
Ingredients:
3 tablespoons olive oil
1 cup rice
1/2 medium onion, diced
1 pound (500 g) ground (minced) meat
diced raisins, optional
diced mushrooms, optional
salt, pepper, thyme to taste
~ 50 pickled vine/grape leaves
You may skip the meat and make them vegetarian.
You can also substitute pickled cabbage leaves for the vine leaves, but the taste will be different.
Edited to add: in the US you can find cabbage or vine leaves in most Eastern European or Middle Eastern grocery stores, or in the ethnic food section of big chain grocery stores like Safeway. They come in a glass jar and are usually in the pickles section.
Directions:
In a skillet heat olive oil.
Saute onion, raisins and mushrooms.
Add ground meat and cook until it divides into crumbs and is no longer pink.
Add rice.
Cook for 5 more min until rice gets translucent.
Remove from heat, add spices.
Apologies for the poor quality pictures that follow - my kitchen is dark and I was trying not to smear any oil, rice or pickle juice on my camera.
Assembly:
Drain vine leaves.
Put leaf with the stem facing toward you. Cut stem if it's still there.
Put a teaspoon of rice and meat mix in the middle of the lower part of the leaf right above the stem.
Wrap it like a burrito:
1. Take the side of the leaf that's toward you and roll it forward once, so it flips over the filling.
2. Tug in the left and right sides of the leaf towards the middle.
3. Roll forward.
Here is the major caveat: you want the sarma to to be tightly rolled, so it doesn't unwrap when rice cooks and expands *but* you also want the rice to have the space to expand, so it shouldn't be too tight.
Sarma rolling is an art, which I don't claim to have mastered. I am happy when the majority of my leaves are not torn by the expanding rice :).
Repeat the whole rolling procedure about 50 more times :) until you run out of either filling or leaves.
Arrange sarmas, loose end down, in a slow-cooker pot.
Cover with a plate or prop them with something else that is moderately heavy and won't allow them to float and unwrap.
Pour enough water to cover them.
Drop half a teaspoon of filling in water.
Cover and cook on low until the filling you dropped in the water is cooked.
You may put them in a regular pot and simmer for about 2 hours but you run the risk of either the top layer being undercooked or the bottom layer being overcooked. The crockpot provides a more even temperature.
You can serve them warm or cold. They go well with yogurt and they freeze well.
Ingredients:
3 tablespoons olive oil
1 cup rice
1/2 medium onion, diced
1 pound (500 g) ground (minced) meat
diced raisins, optional
diced mushrooms, optional
salt, pepper, thyme to taste
~ 50 pickled vine/grape leaves
You may skip the meat and make them vegetarian.
You can also substitute pickled cabbage leaves for the vine leaves, but the taste will be different.
Edited to add: in the US you can find cabbage or vine leaves in most Eastern European or Middle Eastern grocery stores, or in the ethnic food section of big chain grocery stores like Safeway. They come in a glass jar and are usually in the pickles section.
Directions:
In a skillet heat olive oil.
Saute onion, raisins and mushrooms.
Add ground meat and cook until it divides into crumbs and is no longer pink.
Add rice.
Cook for 5 more min until rice gets translucent.
Remove from heat, add spices.
Apologies for the poor quality pictures that follow - my kitchen is dark and I was trying not to smear any oil, rice or pickle juice on my camera.
Assembly:
Drain vine leaves.
Put leaf with the stem facing toward you. Cut stem if it's still there.
Put a teaspoon of rice and meat mix in the middle of the lower part of the leaf right above the stem.
Wrap it like a burrito:
1. Take the side of the leaf that's toward you and roll it forward once, so it flips over the filling.
2. Tug in the left and right sides of the leaf towards the middle.
3. Roll forward.
Here is the major caveat: you want the sarma to to be tightly rolled, so it doesn't unwrap when rice cooks and expands *but* you also want the rice to have the space to expand, so it shouldn't be too tight.
Sarma rolling is an art, which I don't claim to have mastered. I am happy when the majority of my leaves are not torn by the expanding rice :).
Repeat the whole rolling procedure about 50 more times :) until you run out of either filling or leaves.
Arrange sarmas, loose end down, in a slow-cooker pot.
Cover with a plate or prop them with something else that is moderately heavy and won't allow them to float and unwrap.
Pour enough water to cover them.
Drop half a teaspoon of filling in water.
Cover and cook on low until the filling you dropped in the water is cooked.
You may put them in a regular pot and simmer for about 2 hours but you run the risk of either the top layer being undercooked or the bottom layer being overcooked. The crockpot provides a more even temperature.
You can serve them warm or cold. They go well with yogurt and they freeze well.
Saturday, January 19, 2008
Hoppin' John
I made this because we had left-over brown rice and left-over black-eyed peas. It's amazingly good, with a few alterations. I also mixed in left-over tofu, because it was there and going bad. And I'm posting it because so far, ya'll like your meat. :-D
Ingredients:Instructions:
- 2 cups quick-cooking brown rice - whatever rice you have laying around. We had long grained brown rice already cooked.
- 16- to 20-oz. can black-eyed peas - I used dried beans that I had already cooked. Except for canned tomatoes I avoid canned foods.
- 1 1/2 Tbs. olive oil
- 2 large onions, chopped
- 1 medium clove garlic, minced
- 3 medium tomatoes, chopped - alas, they're not in seasons. We substituted fire-roasted with garlic. Much better.
- 1/4 cup finely chopped fresh basil or 1 Tbs. dried - we didn't have any and skipped it
- 1 tsp. chopped fresh thyme or 1/4 tsp. dried
*If you're using tofu, cube it and fry it in a bit of olive oil, then toss it in. Or crumble it if you want.
- Cook rice according to package directions. Meanwhile, drain black-eyed peas, reserving liquid. Rinse peas under cold running water and set aside.
- In large pot or Dutch oven, heat oil over medium heat. Add onions, and cook, stirring often, until softened, about 12 minutes. Add garlic, and cook, stirring often, until onions are golden, about 5 minutes.
- Stir in tomatoes, basil, thyme and 1/4 cup water, and bring to a boil. Reduce heat and simmer until tomatoes have softened, about 5 minutes.
- Stir in rice, tofu* and black-eyed peas until well combined. Season with salt and pepper to taste. Simmer until flavors have blended, 5 minutes. If necessary, add a little reserved liquid from peas as needed to keep mixture somewhat moist. Serve hot.
Notes: I used a wok frying pan, I did not bother waiting the entire 12 minutes, and instead of using the water I used the tomato juice. It was delicious, and the pictures are below. I served it with sweet potatoes (cubed and boiled with a bit of molasses) for a perfect southern dinner.
Sunday, January 6, 2008
Creole-style Jambalaya
Jambalaya allegedly started as Spanish settlers tried to recreate paella in the conditions of the New World. It was later adopted by the Creoles of Louisiana, and later yet - by the Cajuns. This is a yummy (spicy!) and quite filling dish from the ex-French colony, modern-day US state of Louisiana.
The difference between creole- and cajun-style jambalaya is in the presence of tomatoes - this one has them :). I got this recipe from the friend of a friend whose mother is from Louisiana. It gets pretty close to the ones I've had at restaurants, so I consider it authentic.
As is, the jambalaya is flavorful but not very spicy. For more kick adjust the amount of cayenne pepper or shake in some hot sauce (Tabasco or the like). Maximum flavor is achieved when the jambalaya sits overnight before baking, so it's perfect for a Monday night meal when you've done the majority of the work the night before. But I've also baked it right after making it and it's still delicious. It tastes best right after baking. Leftovers reheat well but tend to lose the spicy kick. Makes 6 servings (which is to say husband and I finish the whole thing in 3 evenings).
I've put 1 pound to be 450 g for easy translation into metric. If anyone wants to be super exact, take note that 1 pound = 454 grams :).
Ingredients:
1lb (450 g) sausage, sliced
1lb (450 g) cooked chicken, cubed
1lb (450 g) tail-off shrimp (cooked or not, doesn’t matter)
¾ cup chopped green pepper
2 cloves garlic, minced
1 cup chopped parsley
1 cup chopped celery
32 oz (900 g) canned diced tomatoes, undrained
1 ½ teaspoon thyme
2 bay leaves
2 teaspoons oregano
½ tablespoon creole seasoning
½ teaspoon salt
¼ teaspoon cayenne pepper (or more to taste)
¼ teaspoon black pepper
1 cup rice
Directions:
Cook chicken (I use chicken breast), cube, reserve broth.
In a separate pan sauté sausage.
In a big pot sauté green pepper, garlic, parsley, celery (~5 min).
Add tomatoes, all spices.
Add rice.
Add chicken and sausage.
Cover and cook for 30 min over low heat, stirring occasionally. If liquid dries up (never happened to me), add some of the chicken broth.
Add shrimp and cook until pink or defrosted.
*Can be refrigerated at this point and baked later.
Spread in a baking dish (should fill a 9" x 13"/22 cm x 32 cm). Add 1 cup of the chicken broth to keep moist as baking. Bake at 350˚F (175˚C) until heated through, about 30 minutes. Serve warm.
(Please ignore my ugly counter and even uglier stove - I rent!)
The difference between creole- and cajun-style jambalaya is in the presence of tomatoes - this one has them :). I got this recipe from the friend of a friend whose mother is from Louisiana. It gets pretty close to the ones I've had at restaurants, so I consider it authentic.
As is, the jambalaya is flavorful but not very spicy. For more kick adjust the amount of cayenne pepper or shake in some hot sauce (Tabasco or the like). Maximum flavor is achieved when the jambalaya sits overnight before baking, so it's perfect for a Monday night meal when you've done the majority of the work the night before. But I've also baked it right after making it and it's still delicious. It tastes best right after baking. Leftovers reheat well but tend to lose the spicy kick. Makes 6 servings (which is to say husband and I finish the whole thing in 3 evenings).
I've put 1 pound to be 450 g for easy translation into metric. If anyone wants to be super exact, take note that 1 pound = 454 grams :).
Ingredients:
1lb (450 g) sausage, sliced
1lb (450 g) cooked chicken, cubed
1lb (450 g) tail-off shrimp (cooked or not, doesn’t matter)
¾ cup chopped green pepper
2 cloves garlic, minced
1 cup chopped parsley
1 cup chopped celery
32 oz (900 g) canned diced tomatoes, undrained
1 ½ teaspoon thyme
2 bay leaves
2 teaspoons oregano
½ tablespoon creole seasoning
½ teaspoon salt
¼ teaspoon cayenne pepper (or more to taste)
¼ teaspoon black pepper
1 cup rice
Directions:
Cook chicken (I use chicken breast), cube, reserve broth.
In a separate pan sauté sausage.
In a big pot sauté green pepper, garlic, parsley, celery (~5 min).
Add tomatoes, all spices.
Add rice.
Add chicken and sausage.
Cover and cook for 30 min over low heat, stirring occasionally. If liquid dries up (never happened to me), add some of the chicken broth.
Add shrimp and cook until pink or defrosted.
*Can be refrigerated at this point and baked later.
Spread in a baking dish (should fill a 9" x 13"/22 cm x 32 cm). Add 1 cup of the chicken broth to keep moist as baking. Bake at 350˚F (175˚C) until heated through, about 30 minutes. Serve warm.
(Please ignore my ugly counter and even uglier stove - I rent!)
Subscribe to:
Posts (Atom)
