Archive for the ‘grains’ Category

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lazy leftover fried rice with broccoli

September 8, 2013

Tempted to call for take-out because you don’t have any food in the house? Here’s some Americanized Chinese food for a lazy day!

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Steam broccoli.

In a (separate) frying pan, heat canola oil. fry raw unseasoned meat or meat substitute or mushrooms in it (optional, of course) and set aside.

In same frying pan (no need to rinse it,) fry onions on medium-high, stirring frequently. When translucent, add fresh minced ginger or garlic. When aromatic, add leftover rice. Cook a few minutes.

Re-add the meat or mushrooms, and, if you like, a handful of frozen peas. Remember to stir frequently.

In a bowl, whisk together a fair amount of either tamari, soy sauce, or hoisin if you like it super-sweet. Add peanut or sesame oil, sesame seeds, a little rice wine vinegar, little Sriracha (to taste,) cooking sherry, two drops of fish sauce, and a little miso.

When the broccoli is done steaming, cut it into pieces and throw it into the pan. Crack a few eggs over it and stir immediately. Cook a few minutes.

Pour the liquid evenly over the food while stirring. Cook a few minutes. Eat.

This tastes exactly like Americanized Chinese take-out fried rice. It’s easy to customize – eggplant fried rice, steak fried rice, fish fried rice, whatever you have in the house! A great dinner for those times there’s nothing in the house and you’re tempted to spend money on takeout. This costs almost nothing to make and has big flavor. You can’t go wrong with it – snap peas, carrots, leftover baked potatoes – you can stick any food into fried rice.

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FRIED RICE QUESTIONS

“How come my fried rice doesn’t taste like take-out?”
You won’t like my answer. Restaurants use WAY more oil and sugar than most home cooks would ever dream of.

“Why is it mushy or sticking together?”
Don’t use fresh rice! If you cooked the rice the same day you tried to fry it, that’s your problem. It needs to lose moisture. Make rice, stick it in your fridge, and fry it tomorrow or the next day.
If your rice is leftover, you’re not using enough heat! Kick it up to medium-high, or higher if you have someone to stir it constantly for you while you dump in ingredients. Don’t add anything to the pan until it’s super hot!

“What if I’m totally broke?”
Just go for soy sauce with ginger. Rice wine vinegar is cheap and a great investment, but if limes are cheaper in your area, go for those instead.

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louisiana red beans and rice (+ vegan version)

August 14, 2013

scroll down for a vegan version!

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meaty cajun red beans and rice

1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced, or 1 smoked ham hock
4 cups water
2 cups long grain white rice

Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Add hamhock, if using. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

modified from here

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vegan louisiana red beans and rice

1 medium onion
1/2 green pepper
2 ribs celery
3 cloves garlic
3 15-ounce cans light red beans (no sugar added), drained and well-rinsed
1 15-ounce can can fire-roasted tomatoes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon salt (optional or to taste)
1/2 teaspoon freshly ground black pepper
1/4 – 1 teaspoon red (cayenne) pepper (to taste)
2 teaspoons hot sauce, plus more to serve
Smoked salt or Liquid Smoke seasoning (optional)
cooked brown rice, to serve

Begin heating a large, non-stick pot over medium-high heat.
Cut the onion into quarters and pulse it in the food processor to mince; add it to the heated pan. Cut the pepper into quarters and chop it finely in the processor; add it to the pan. Cut the celery into 2-inch long pieces and chop it and the garlic in the processor; add it to the pan.
Stir the vegetables well and add 2 tablespoons of water. Cook until soft, about 6-10 minutes.
While the vegetables are cooking, rinse the beans well. Put half of them (1 1/2 cans) into the food processor with half of the can of tomatoes. Process until all the beans are coarsely chopped, just short of pureed.
When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings except smoked salt. Cover tightly, reduce heat to very low, and cook for at least 30 minutes. Stir every 5 or 10 minutes and add water as needed to keep beans moist but not soupy. Like regular red beans, these taste better the longer they cook, so consider 30 minutes the bare minimum and cook them longer if you can, adding water as necessary.
Just before serving, sprinkle with smoked salt or a little Liquid Smoke. Stir well, and serve atop rice with more hot sauce on the table.

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from the fat-free vegan kitchen

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rice with chickpeas, currants, and herbs

May 14, 2013

2/3 cup wild rice (optional)
2 cups basmati rice
4 cups water
3 tsp curry powder
2 tsp ground cumin
2 tsp fennel seed
two pinches of ground fennel
2 cans chickpeas
2/3 cup currants (or whatever dried fruit you have)
1/4 cup chopped Italian parsley
1/4 cup chopped cilantro
4 tbsp olive oil
kosher salt
freshly ground black pepper

Place wild rice in small saucepan covered with plenty of water. Bring to boil and reduce heat to low simmering for 35-40 minutes until al dente. Drain and set aside.
Bring water to boil for basmati rice
In medium saucepan and 1 tbsp of olive oil and heat over high. Add the basmati rice and 1/4 teaspoon salt and toast. Slowly add water on very high heat, bring to boil, cover, and turn heat down to low.
After basmati rice has cooked for 15-20 minutes, remove from heat, fluff with fork, and let sit for ten minutes.
In the meantime while rice is cooking ready chickpeas. (You can do this in two batches if you have a small pan.)
Place 1 1/2 tbsp olive oil in 12 inch skillet and heat over high heat. Add 1 can drained and rinsed chickpeas and stir to coat with olive oil.
Add 1 1/2 tsp each of curry powder and cumin, 1/2 tsp salt, and 1 tsp fennel seed. Stir quickly to coat. Cook for about 10 minutes stirring occasionally.
Assemble salad, add both types of rice, chickpeas, currants, and herbs. Stir to combine, taste and adjust salt and pepper to taste.
Serve warm or at room temperature.

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from here

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I left out the wild rice (it’s so expensive!) and substituted a mix of dried cranberries, cherries, and raisins for the currants. This was delicious and elegant in its simplicity. Some who like being smacked with flavor may not love it, since the flavor is on the subtle side. Dinner guest said, “Well, at least there’s dried fruit in it.” I’ll definitely be making this again, but not for picky eaters. I served it with peanut mint chutney, and it added a great kick. Cheap, easy, healthy, fresh-tasting rice dish. Try this one!

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ginger orange broccoli quinoa salad

February 17, 2013

1 and 1/2 cups of low-sodium vegetable broth (or water)
1 cup of uncooked quinoa
2 tablespoons of freshly grated ginger (divided)
1 teaspoon of freshly grated orange peel
juice of one small orange
1 tablespoon of rice wine vinegar
1 tablespoon of canola oil
1 teaspoon of sesame oil
1 tablespoon of honey or agave
pinch of salt
1 cup of trimmed sugar snap peas, halved
2 cups of broccoli slaw (shredded broccoli florets and stems, red cabbage and carrots)
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
3 tablespoons of fresh cilantro or parsley
2 tablespoons of thinly sliced scallions
1 cup of dry roasted peanuts (or raw)
1 tablespoon of black or white sesame seeds

1. Place the vegetable stock, 1 tablespoon of grated ginger, grated orange rind, orange juice and quinoa in a medium sauce pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook the quinoa for 10 minutes.

2. Meanwhile, mix the rice wine vinegar, other tablespoon of grated ginger, canola oil, sesame oil, honey and salt in a small glass jar or container. Shake to combine.

3. After the quinoa has cooked for 10 minutes, turn off the heat. Toss in the sugar snap peas, broccoli slaw and red pepper. Return lid to pot and allow the veggies to steam with the quinoa for 5 minutes. Remove lid and allow mixture to cool to room temperature.

4. Toss the quinoa mixture with the salad dressing. Add in the dry roasted peanuts. Garnish the salad with fresh cilantro (or parsley), scallions and sesame seeds.

Serve at room temperature.

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from the fig tree

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good! i’ll make this again.

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kimchi bokkeumbap (bulgogi and kim chi fried rice)

February 4, 2013

cooking a lot of korean food lately. can’t wait to try this!

BULGOGI

1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
(or 1 lb mushrooms for a vegetarian version)

Marinade (for 1 pound of beef):

½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
1 chopped green onion
2 tbs soy sauce
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup) (optional; the pear is so sweet!)
a pinch of ground black pepper
1 tbs toasted sesame oil
several thin slices of carrot

Add the beef to the marinade and keep in the fridge at least 30 minutes. If your cut of beef is tough, you can marinate longer to soften it.
Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
Sprinkle chopped green onion and toasted sesame seeds over top.

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kim chi fried rice

3 bowls overnight cold rice
1 cup ripe kimchi (including juice)
200g pork belly (3 layer pork)
1/2 medium onion, sliced
1/4 medium green capsicum, diced
1/4 medium red capsicum, diced
2 cloves garlic, finely chopped
1 teaspoon gochujang (Korean chili paste; add more if you prefer spicy)
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons cooking oil
dash of black pepper
1 spring onions, chopped
eggs

1. Fry eggs sunny side up in oil. Set aside.

2. Add oil in a wok and saute onions until translucent.

3. Add garlic and pork belly and cook thoroughly.

4. Once pork is cooked, add red and green capsicum.

5. Add gochujang and kimchi. Stir-fry for a minute.

6. Add rice, soy sauce and kimchi juice. Stir to combine well.

7. Lastly add sesame oil and dash of black pepper. Serve topped with fried egg, spring onions, and shredded seaweed or seaweed rice seasoning.

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adapted from maangchi and messywitchen

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totally delicious! the pear adds such a great sweetness to the meat. recommended!

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kimchi bibimbap

January 18, 2013

“stirred rice” – rice stirred up with leftovers!

+ last night’s rice
+ any leftovers you have in your fridge – meat, veggies, whatever
+ bolgogi (sweet korean rib-eye cooked with pear,) if you have it lying around. (you can leave it out.)
+ cut-up pieces of raw fresh veggies, like cucumbers, bean sprouts, carrots, or spinach
+ a handful of kim-chi, cut up
+ a fried egg
+ a gojuchang sauce made of 3 tablespoons Gochujang paste, 1/2 tablespoon apple cider vinegar, 3ish minced cloves of garlic, 3 teaspoons soy sauce, 1/2 tablespoon Korean fine red pepper flakes, 1 tablespoon dark sesame oil, and 1/2 tablespoon sesame seeds
+ a topping of dried and salted seaweed

mix together and eat

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based on a recipe from heart mind and seoul

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greek rice-spinach

January 17, 2013

i really liked the greek soup i made a few days ago, which is good because i have leftover dill and lemons for more greek food.

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rice-spinach

1/2 lb spinach, torn
extra virgin olive oil
t or so of dried roasted onion powder
a bunch of spring onions, finely cut
1 leek, finely sliced
1 tomato, minced
3/4 cup of rice
1 bunch dill, finely chopped
juice of 1 lemon
salt
freshly ground pepper

Chop the spinach coarsely. In a shallow, wide casserole-type pan, warm the olive oil. Add the spring onions, and leek and stir fry them gently for 3-4 minutes, until they get translucent. Add the finely chopped tomato, onion powder, and rice. Then pour over 1 1/2c of water, season with salt and pepper and simmer for 20 minutes or until water is absorbed. Add spinach and toss until spinach is wilted. Remove from heat and sprinkle with dill and a good squeeze of lemon juice. Give everything another good toss and serve.

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adapted from this recipe

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FANTASTIC! Loved by everyone who tried it. Simple and delicious. Highly recommended!

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