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Browsing Tag: rice
Last night I tried my hand at making Omurice – the popular Japanese dish that is a mash-up of fried rice and an omelette. Typically flavored with ketchup (which I am not a fan of as many of you know), I decided to twist the fried rice using a recipe I saw on TV recently. I cooked the rice in a dashi broth – dashi, mirin, sake, and soy sauce – and used that as my primary flavoring. The rest of the fried rice was made with diced onion, minced garlic, diced red pepper, asparagus, and diced smoked ham. The egg mixture for the omelette is easy enough – one egg, some milk or cream, and sesame oil. The “dashi rice” (as I call it…
Tonight’s dish is a Japanese favorite that I had never heard of until today. The name Oyakodon roughly translates into Parent and Child Bowl. That is pretty twisted way to reference the two primary ingredients chicken and eggs. But even if that name a bit out there, this dish is delicious. It is simple to prepare (when you use a dashi powder!) and easy to tweak and augment if desired. This dish is referenced as Japanese soul food, which really causes me a bit if discomfort. How could I never have heard or experienced of this beauty before? It truly is satisfying – the simple melding of a salty, sweet, umami filled broth soaking into the rice topped with tender, flavorful chicken thigh bits, softened and…
Today’s dish is one that many people enjoy when ordering take-out or delivery Chinese food. This simple fried rice, usually with diced Chinese BBQ pork, scrambled egg, and peas and carrots, just satisfies a hunger like many other comfort foods. And that is a good way to look at this dish – a satisfying comfort food that you can make at home faster than your nearest joint can deliver! Using leftover rice insures it fries nicely without turning into a ‘stuck to the bottom of the pan’ mess. With just a few ingredients alongside the leftover rice, this dish comes together almost on its own. Are you ready to give your belly something you both will enjoy? If so, read on! Save Print…
Lebanese loaded rice? Well, thanks to Suzy at The Mediterranean Dish, I am made this Middle Eastern cousin to Dirty Rice directly from her recipe. I wanted to experience the flavors for myself before I engaged in paring the recipe down for one person. This dish is downright delicious. Suzy is so right when she mentions it is typically a side dish but can be used as a main dish just as easy. The rich and warm spices used are typical of Middle Eastern cuisine and wonderfully augment the ground beef/lamb mixture I used. The hearty ratio of meat to rice means it is filling and coupled with toasted almonds, pine nuts, and dried fruit, you can just imagine the spectrum of flavors going on. The only…
Recently, I received an blog update from The Daring Gourmet where she had a recipe for Valencian Paella that looked absolutely heavenly. I just knew I had to try it and somehow my mind just latched onto some weird ‘Valencia/Valentine’ word association and here we are, me proposing you enjoy this dish with your someone special this Valentine’s Day. You could start your romantic dinner with a sous vide lobster cocktail while sipping champagne, enjoy this flavorful paella with a crisp viognier or a beautiful dry rosé, then finish with dessert… Heck at that point you are on your own, I got you this far! And with that, I bid everyone a Happy Valentine’s Day – whether you are single…
I think it is time I post the down and dirty rice recipe that I teased everyone with last November in a picture post. When doing this dish for one, I skip using chicken livers because I will never use the remainder. I know, I hear the catcalls and boos from the readers informing me quite forcefully that this is not dirty rice. Maybe so… but I just cannot bring myself to waste the leftover chicken livers, so it is an impasse. Regardless of the name, this dish is quick to prepare and super delicious with the Creole/Cajun flavors shining through from the ‘Trinity’ to the Creole Seasoning from Tony Chachere. In this dish, I am using precooked rice like I recently saw Chef…
I just had to try this dish! It is based on a recipe from Suzy’s The Mediterranean Dish blog, which always contains amazing recipes and information. In doing some research, this dish is popular in Middle Eastern cuisine and was first noted in a cookbook from 1226! It comes in various forms from a version with meat served at celebrations to this simple dish commonly associated with the poor (attributed to Wikipedia). Regardless of variation or connotation, I loved the simple ingredient list and figured this meal would be a hit like the Koshari I made last year. For my take on this dish, I decided to prepare it sous vide since I recently cooked rice and lentils successfully this way. The results? Well, this simple…
Lately I have been cooking several different side dish staples using sous vide and I thought it was time to start sharing them with you. I know it may seem boring and a bit redundant to write about cooking rice, but trust me this is great information for cooking small amounts of rice perfectly while helping you minimize waste or to help you from over indulging! The first of these posts (except for the Mashed Potato for One post I wrote at this time last year) is cooking white rice for one. I’ll admit, rice is common ingredient in many of my recipes, but it is difficult to cook the optimal serving size for just one person. I’ve tried stove top in my smallest…
Tonight I re-visited a dish I made back in January. I had a hankering for jambalaya and decided to tweak my previous recipe. The result was this revised recipe which turned out extremely tasty. The use of canned diced tomatoes and tomato paste added a sweetness to balance out the heat from the cayenne pepper while the trinity of onion, celery, and bell pepper provide a solid flavor canvas to support the smoky andouille and gentle prawns. The thyme, oregano and creole seasoning add enhanced flavors for a robust, yet well rounded dish. Of course, omit the cayenne pepper if you prefer your jambalaya not very spicy, but I love that little extra kick. Having satisfied my hankering for jambalaya while enhancing a previous recipe, I call…
Previously I posted a recipe for a Mexican restaurant style Arroz con Pollo, but today I want to share a different type of Arroz con Pollo. This recipe is for a rice and chicken dish with Caribbean flair. Simply seasoned yet bountiful with flavorful ingredients, this hearty meal satisfies a healthy hunger. With a little preparation and initial cooking effort, the remainder of this dish cooks without fuss, making it a good recipe for busy lives. I find this dish a great way to enjoy the taste of the Caribbean any time… without the hassle of an airport! Save Print Arroz con Pollo, Caribbean Style Prep time: 25 mins Cook time: 35 mins Total time: 1 hour Serves: 2 Ingredients 10 – 12…