Archive for the ‘grains’ Category

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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 and coarsely chopped
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

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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crunchy-top spicy quinoa bites

December 22, 2012

2 cups cooked quinoa
3/4 cup grated cheese (they recommend gruyere)
2 eggs, beaten
2 green onions, thinly sliced
1 clove minced garlic
1 tablespoon chopped cilantro
1 tablespoon honey
1 1/2 tablespoons sriracha or chili-garlic sauce
1/2 teaspoon salt
1/2 cup breadcrumbs (whole wheat or white)

Preheat oven to 350°F
Oil the cups of two mini 12 count muffin pans. Set aside.
Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon. (Add more breadcrumbs if it’s too loose.)
Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner. You should be able to fill 18 to 20 of the cups.
Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they brown, go ahead and remove the pans from the oven.
Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.

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from leaf and grain

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gluten-free all-purpose flour blend

December 6, 2012

25% brown rice flour
20% white rice flour

15% whole grain and pulse flour blend
like
buckwheat (my personal favorite!)
oat
corn (corn flour is finer than grits and sometimes called masa harina)
with a little (optional)
chickpea
crushed almond or other nut meal
teff
soybean
water chestnut flour
acorn flour
or whatever you have around
(the trick is a variety – a pinch of each keeps it from tasting too heavy.)

40% starch blend
potato
corn
tapioca

with a teaspoon or two of xanthan gum and powdered coconut

for light baked goods like fluffy cakes, decrease whole grains and increase the others.

for healthier baked goods, cut down on the starch and bump up the whole grain flour. replace the white rice flour with sorghum, millet, quinoa, or other grain flours.

of course, any flours or starches are fair game. experiment!

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namak paar (potato rice crackers)

November 8, 2012

gluten free, vegan, awesome diwali crackers

bake or fry ’em

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1 small potato – boiled, peeled and mashed. About 1/4 cup
1/4 cup Brown Rice flour
1/4 teaspoon salt
1/4 teaspoon Coarsely ground Black pepper
1/2 teaspoon Carom seeds(ajwain) or cumin seeds
a generous pinch of turmeric powder
a generous pinch of baking powder
1 teaspoon extra virgin olive oil (Optional)
2-3 teaspoons water

Method:
Mash the potato. Add oil if using and mix it in.
Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons.
Water needed will depend on the moisture content of the potato and flour used.
Let the dough rest for 5 minutes.
Place the dough on parchment and press a bit with your hand.
Dust brown rice flour on top and roll it out with “light” pressure into as thin as possible. (Keep dusting more flour to avoid dough sticking to the rolling pin and breaking apart).
Cut the rolled out dough using pizza cutter into squares or diamonds.
Use a fork to prick a few holes in the dough.
Bake in preheated 370 degrees F for 15 minutes
(or fry ’em)
Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Cool and store in airtight container.

from vegan richa

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10-minute gluten-free broccoli quinoa-and-cheese

November 5, 2012

it doesn’t get simpler than this.

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throw quinoa, a little butter or oil, and small pieces of broccoli into veggie broth

when done, mix with cheddar cheese, salt, and a dash of cayenne pepper

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THAT’S IT.

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here’s what i did:

3 cups water
1 cup quinoa
two broccoli crowns, cut into small pieces
1 veggie bouillon cube
about t 2 chili garlic sauce
about 5 cloves roasted garlic
about a teaspoonful of old bacon grease (just a dash of oil would be fine.)
a pinch of assorted herbs
a few shakes of peppery seasoned salt

cover it with a lid. no need to stir or pay any attention at all.

just walk away and come back fifteen minutes later to dinner

if you want to serve it comfort food style, top each bowl with butter and cheese.
cooking the quinoa with broth gives it enough flavor that it really doesn’t need it! it’s good whatever you do to it!

i love it!

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adapted from closet cooking

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baby eggplant with bulgur salad

September 5, 2012

•2 pounds of baby eggplants (900 g.)
•12 ounces of yogurt (340 g.)
•1/2 cup of fine bulgur (#1)(115 g.)
•1 1/2 tablespoon of pomegranate molasses
•1/2 cup of hot water (4 ounces or 115 g.
•3 cloves of garlic
•1 teaspoon of salt
•1/2 teaspoon ground cumin
•1/2 teaspoon of hot Aleppo pepper or smoked chili powder
•1/2 ounce (15 g.) of finely chopped scallions
•1/2 tablespoon of unsalted butter
•1 ounce of pine nuts (27 g.)
•10 g. of chopped flat-leaved parsley (.3 ounces)
•5 g. of chopped dill (.2 ounces)
•5 g. of chopped mint leaves (.2 ounces)
•5 g. of chopped basil (all the herbs should weigh 1 ounce)
•1 ounce (27 g.) of chopped sun-dried tomatoes (optional)
•olive oil, as needed
•pita bread, as needed

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1. Pour the yogurt on a sieve lined with cheesecloth or a large paper coffee filter. Let it drain a minimum of 4 hours.
2. When the yogurt has drained, preparations for the salad can proceed. Peel the eggplants, keeping the cap on and sprinkle with salt. Place on a colander and let them sweat for 30 minutes or longer.
3. Place the bulgur in a bowl. Dilute the pomegranate molasses in the hot water and pour over the bulgur; set it aside.
4. Cut the garlic in small pieces, removing the green root inside, and place in a mortar with a teaspoon of salt; pound the garlic and the salt until the mixture is pasty, about one minute. Set aside.
5. Wipe the eggplants dry and heat some olive oil in a large skillet. Fry the eggplants on all sides until browned and soft. Remove from the skillet and place on a plate lined with paper towels to soak up the excess oil. Set on a serving plate.
6. Place the drained yogurt in a salad bowl. Add the mashed garlic, the chopped parsley, mint, dill and basil as well as the chopped scallions and dry spices.
7. Add the chopped sun-dried tomatoes and mix well. Add the bulgur and mix the salad. If necessary, add more undrained yogurt if the salad is too stiff and needs it. Taste and adjust seasonings.
8. With a small sharp knife, make a slit alongside the length of the eggplant. Open up the eggplant gently with a spoon and fill the cavity with the bulgur and yogurt salad.
9. Melt the butter in a small skillet and fry the pine nuts gently for 3 minutes until caramel-colored. Do not let them burn. Garnish the eggplants with some of the pine nuts. Serve the eggplants at room temperature with pita.

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recipe invented by lebanese blogger Joumana at taste of beirut

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gene’s beans and rice

August 4, 2012

i just made this up today.

“gene’s”?
named after my favorite sausage shop of all-time.

shrug.

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1 link smoked sausage, ~1 cup, cut into chunks and skinned (i used hungarian spicy sausage, but it’d be great with anything)
1 sweet pepper
several tomatoes from the “dollar bin” at the veg shop, with the moldy bits sliced off

a squirt of garlic-dijon mustard
a few yellow mustard seeds
a hearty scoop of horseradish
two cloves of garlic
three sundried tomatoes
a small pinch of bouillon
a dash each paprika, caraway seed, thyme, smoked salt / seasoned salt (NOT MUCH! i oversalted it, forgetting the sausage is salty), black pepper, nutmeg, Worcestershire sauce

a heavy splash of white cooking wine
a heavy splash of apple cider vinegar

three cups water
a cup and a half mixed rice and urad dal (black lentils; use any cooked bean or pea, or uncooked pulse or lentil)

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fry mustard seed and minced fresh garlic in a tiny pat of fat, then add everything else and a lid and boil.

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topped with thick yogurt and tomato sauce, and kraut if you have it

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i was going for polish, but it kind of tastes like hungarian cajun food. really. like sauerkraut-caraway-seed jambalaya.

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broccoli lemon poha (rice)

July 16, 2012

lemony broccoli flattened rice

1 1/4 cup poha (flattened rice), or other rice
1 cup chopped broccoli
1 chopped onion
2 dried red chillies
Mustard seeds 1/2 tsp
Cumin seeds 1/4 tsp
Chana dal 1 tbsp
Urad dal 1/2 tbsp
fistful of cashews
fistful of raisins
1 lemon, juiced
Turmeric powder 1/4 tsp
1 red orange or yellow sweet pepper
Salt to taste
Oil 1 tbsp
a few curry leaves

Wash and drain poha and keep aside. (If using regular rice, cook it normally with a bit of salt.)

Heat oil in a pan, add mustard & cumin seeds until they pop and add chana dal, urad dal, cashews, and raisins. fry them a few minutes.

Add curry leaves & dry red chillies. fry lightly. add chopped onions and saute till translucent.

Add finely chopped bell peppers and broccoli florets and turmeric powder. Stir fry the broccoli for 3-4 minutes or till done.

Add the poha and salt and stir well.

After a minute, turn off heat and add lemon juice. Top with chopped cilantro.

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from spicy treats

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edit late july.

WONDERFUL! i really enjoyed it, and everyone who tried it raved about it. definitely something i’ll be making variations on again and again.

it was my first time sauteeing raw lentils with onions and mustard seeds – by the time the broccoli was done, they had the kind of crunchy, half-raw, nutty, surprising presence of steel-cut oats in cookies! a great trick for texture nerds.

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i make this ALL THE TIME.