Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai)

This is a wonderful Thai rice soup!  So yummy and filling; it could easily be your next comfort food.  It is not spicy like other Thai foods. People from Thailand eat this for breakfast with steamed buns or as a late night snack. 

Ingredients:

1/4 lb of raw shrimp (peeled and deveined)
1/4 lb of ground chicken
4 garlic cloves (chopped)
1 coriander root (chopped)
Pepper and salt to taste
1 spring onion (minced)
3 3/4 cups chicken stock
2 tblsp light soy sauce
2 tsp preserved radish (minced) - optional
1 3/4 cup cooked jasmine or basmati rice
1/2 inch ginger root (sliced)
1 Small Chinese cabbage (roughly chopped)

Garnish:
2 Spring onions (finely chopped)
Coriander leaves

Using a blender of food processor, blend coriander root, chopped garlic, salt and pepper.  Blend until it makes a paste.  In a bowl, mix the paste with the ground chicken and minced green onion until well incorporated.  Using wet hands, pinch a small piece of the ground chicken mixture and shaped into a ball.  Do this until all the ground chicken mixture is shaped into small balls.

In a stock pot, heat the chicken broth to boiling.  Add the soy sauce and ginger. Reduce heat to medium and bring to a low boil or simmer.  Add the chicken balls.   Cook for approximately 3 minutes or until chicken is cooked through.  Add the cooked rice, Chinese cabbage and shrimp.  Cook for another 2 minutes until shrimp is pink and opaque.  Season with salt to taste if necessary.

Serve hot in bowls. Garnish with the spring onions and coriander leaves. These go great with pot stickers.

Pineapple Spam Fried Rice

We were in Hawaii when we had the great fortune to try this at Sam Choy's restaurant.  Spam is super popular in Hawaii.  McDonalds has a breakfast meal that includes Spam, eggs and rice.  It was absolutely great. So, through trial and error and lots of experimenting, I came up with this recipe that my husband believes is just as good if not better than the one we had in Hawaii.

Ingredients:
3 cups cooked jasmine or basmati rice (preferably from previous day)
1 tin of Spam (cut into small bite size cubes)
2 green onions (chopped)
1 cup of peas and carrots (thaw first if frozen)
3.5 oz can of pineapple chunks or fresh pineapple
2 tblsp light soy sauce
2 tblsp canola or olive oil
1 tblsp butter
Salt and pepper to taste
4 cloves garlic (minced)
2 eggs (beaten)

Heat oil and butter in a deep fry pan.  Add the Spam and stir fry until slightly brown.  Add garlic and onion and saute for approximately 2 minutes.  Add peas and carrots until heated through.  Push all ingredients to the side and pour eggs.  Scramble eggs until no longer runny.  Add rice and pineapple chunks.  Continue stirring until all ingredients are well incorporated.  Add soy sauce and mix well to ensure rice mixture is well coated. Season with salt and pepper.

Pork and Chicken Adobo

This is probably the most world known Philippine dish.  Even the Neiman Marcus cookbook has a recipe.  I have never met an American who did not swoon over this dish or when they find out my heritage, wanted to let me know that they have had adobo and how wonderful this is.  Though Mexico has adobo, this is very different from their version.  If you have never tried any of the dishes of the Philippines, start with this first, you will absolutely fall in love with the country when you do.

Ingredients:

1lb boneless pork shoulder (cut into large chunks)

1lb chicken thighs and/or drumsticks

10 cloves of garlic (crushed whole)

1 1/2 cups chicken or pork broth

1/3 cup soy sauce

2/3 cup white wine vinegar or coconut vinegar

2 tblsp sugar

2 tsp of black pepper

2 tblsp oyster sauce

1 Bay leaf

2-3 tblsp canola or olive oil

In a large dutch oven or pot, add all the ingredients except for the oyster sauce.  Turn the heat up and allow to boil.  Reduce to a simmer and cover; add the oyster sauce.  Allow to cook for 1 hour (check occassionally and stir) until meat is tender and liquid has reduced. Do not allow the liquid to go completely dry.  

In a separate pan, add the oil and heat.  Remove the chicken and pork pieces from the pot. Reserve the cooking liquid. Fry the meat pieces in the pan until it browns turning the meat continuously to create a nice crisp skin.  Since the meat is already done, do not over fry.  You just want to add a nice crisp outer layer.  Remove the meat from the pan and into a plate.  Spoon rice into a bowl, add the pork and chicken piece, pour some of the cooking liquid over the meat and rice.  Enjoy!

Note: In many Philippine households, the meat is not fried but enjoyed directly from the pot and over rice.  You decide.

Vegetable Jambalaya

I am always trying to find vegetarian recipes.  I have friends who are vegetarian and it is always nice to surprise them with a special vegetarian dish.  I also like to bring a vegetarian dish to the office pot luck so that the vegetarians can enjoy as well.  This is a really beautiful and impressive looking dish.  The flavors are wonderful.  The original jambalaya calls for spicy sausage, but with this recipe, you don't miss it.

Ingredients:
3/4 cup brown rice
3 tblsp oilive oil
4 garlic cloves (minced)
1 red onion (large chopped)
1 eggplant (diced)
1 green bell pepper (diced)
1/2 can of baby corn on the cob (sliced in half)
1/2 cup frozen peas
1 small broccoli head (broken into florets)
2/3 cup vegetable broth
8oz can chopped tomatoes
1 tblsp tomato paste
1 1/2 tsp creole seasoning
1/2 tsp chili flakes
Salt and pepper

Cook brown rice following package instructions or your normal cooking process.  When done, fluff with a fork to loosen and set aside.

In a large skillet or pan, heat oil and add onions and garlic.  Cook stirring constantly for 3 minutes until onions are translucent.  Add creole seasoning and chili flakes.  Stirring constantly, cook for approximately 1 minute to heat the spices.  Add eggplant, bell peppers and broccoli.  Continue stirring for another 2-3 minutes.  Stir in peas, corn and tomatoes and mix well with the other vegetables in the pan.  Add the vegetable stock and tomato paste stirring until tomato past is incorporated.  Season with salt and pepper to taste and let cook  covered in low heat for approxmately 15 minutes stirring occasionally.  Stir in the brown rice and mix well.  Cook for another 4 minutes. This is best served warm, so serve immediately.

Filipino Pork Risotto with Fried Liver (Aroz Valenciana)

Aroz Valenciana is usually made during the holidays in the Philippines.  There are several versions depending on the area or province.  Those in the Manila area (closer to the ocean) use chicken and seafood. Whereas, more inland area use their favorite meat - pork.  Try this out. It is really delicious and very simple to fix.  I served this  version while making props with friends from my dance troupe, Balikatan Performing Arts.

Ingredients:

6oz sticky or glutinous rice

6oz long grain rice

4 cups chicken broth

4 tblsp olive or canola oil

4 shallots (minced)

1oz ginger (minced)

5 garlic cloves (minced)

1 tsp ground tumeric

3/4 cup raisins

1 lb pork butt or shoulder (cut into bite sizes pieces)

1 lb calf liver (cut into bite size strips)

3-4 tblsp flour

Salt and pepper

Garnish:

3 hard boiled eggs (sliced)

1 spring onion (chopped)

2 red chillies or red bellpepper (seeded and sliced in slivers)

4 tblsp crushed unsalted peanuts

Rinse rice in cold water 3-4 times until water runs almost clear.  Strain through a sieve and set aside. Heat stock in a pot until hot.  Keep stock hot during until ready to use. 

Heat 2 tblsp of oil in a large deep skillet.  Stir in shallots, garlic and ginger. Stir continuously until heated through.  Add tumeric and continue stirring for another 30 seconds until fragrant.  Add the pork. Stir-fry until pork is browned and cooked through.  Add the rice and continue stirring until rice is well incorporated.  Add raisins and continue stirring.  Gradually add the stock, continue stirring.  Keep adding the stock until the entire pot is in the pan.  Allow it to reach a gentle boil and then lower heat to medium low.  Cover and continue to cook gently until stock is complete absorbed and rice is tender. 

In a separate pan, add the remaining oil and heat.  Coat liver pieces with the flour, dust off any extras.  When oil is heated through, add liver pieces  and fry for 2-3 minutes until brown on both sides.  To not crowd.  Season fried liver pieces with salt and pepper. 

To assemble, spoon the rice mixture into a bowl, layer a few pieces of fried liver.  Arrange egg slices on top and sprinkle with chopped green onions, crushed peanuts and slivers of red chillies or red bellpepper.  Serve immediately and enjoy.

Paella Valenciana

There are so many paella recipes out there it just boggles the mind.  I tried several that I found in cookbooks and have watched several chefs on the FoodNetwork take a stab at it. I find the short cut versions just does not have the flavors that you get when you fix the true version.  Even in Spain, depending on the regions, the paella can vary as well.  Paella Valenciana is from the Valencia region.  The ingredients are extensive and it can get expensive, but worth it for those special occassions.  Even if you do not have the paella pan, you can make this fabulous dish. Don't skimp on the ingredients, it's what make this dish fabulous. Eaten al fresco with chilled Sangria, what more can you ask for?

Ingredients:
1 lb of chicken (cut into pieces)
1 Spanish chorizo (sliced) - Chorizo de Balbao
1 medium onion (minced)
3 cloves garlic (minced)
3 tomatoes (chopped) or 1 14oz can of chopped tomatoes
1 large red bell pepper (chopped)
1 lb shrimp in shell or use 1/2 peeled/ 1/2 in shell
1 lb mussels or clams (bearded and clean or frozen in shell)
1 tblsp paprika
2 cups of long grain rice (soaked in cold water for 1 hour)
Juice of 1 lemon
1/4 tsp saffron threads soaked in 1/4 cup warm water
1 1/3 cup shelled peas (fresh or frozen)
Salt and pepper
2 tblsp olive oil

3 cups of chicken broth
1 tblsp parsley (chopped) for garnish

Optional:
1 lb cooked lobster meat (reduce shrimp to 1/2; reduce shellfish in 1/2)
1/2 lb of pork shoulder (cut in pieces) can replace 1/2 of the chicken

In a large pan, heat oil.  Lightly fry chorizo until edges are a light brown. Remove from pan and set aside.  Fry chicken pieces in batches until evenly browned. Do not crowd. (If using pork, fry pork pieces until evenly browned and transfer with chicken).  Remove chicken pieces and transfer to the same plate as the chorizo. Add onions and stir constantly until translucent (2-3 minutes), then add the garlic.  Continue to fry for another minute, stirring constantly.  Add paprika and stir for 30 seconds, then add the tomatoes and bell peppers.  Cook for 6-8 minutes.  Mixture should start to thicken.  Drain rice and add to the pan. Stir until rice is coated with the spices and tomato mixture for approximately 3 minutes.  Season with salt and pepper.  Add the chicken broth, lemon juice and the saffron thread soaked in warm water.   Bring to a boil.  Cover and reduce the heat to low/simmer.  Add the chicken, chorizo and peas to the pan. Cover and cook for 20 minutes, stirring occassionally.  Add the shell fish and shrimp (I usually arrange it to make it look like the picture), continue to cook for another 10 minutes or until liquid is completely absorbed.  If using lobster, add them to the last 5 minutes of the cooking process. Remove cover, sprinkle with the chopped parsley and serve in the pan. 

Note: If rice is not tender, add a 1/4 cup of chicken broth or water, stir and continue to cook covered in low heat for another 10 minutes. If using fresh mussels or clams, discard any unopen shells.

Danish Rice Pudding

The raspberry-currant sauce is the crowning glory in this very rich and tasty dessert from Denmark. It is usually served on festive occassions, but it is incredibly easy to make.  What's great about it is you can use leftover rice to prepare and no one would know!

Ingredients:

1/2 cup sugar
1/2 cup water
2 envelopes unflavored gelatin
1/4 tsp salt
2 cups milk
1 1/2 cups cooked rice
2 tsp vanilla extract
1 cup chilled whipping cream
Large bowl of ice and water (ice bath)

In a large sauce pan, heat sugar, water, gelativ and salt. Stir constantly until gelatin and sugar disolves.  Stir in milk, rice and vanilla.  Stir for approximately 1 minute until all the ingredients are well incorporated.  place sauce pan in the bowl of ice water.  Continue stirring until pudding cools and mixture drops from the spoon is small mounds. This should take about 15 to 18 minutes.

Beat the whipping cream in a chilled bowl until it forms into stiff peaks. Gently fold whipped cream into the rice mixture.  It is important that pudding is cool before adding the whipped cream.  Transfer pudding to a ungreased 1 1/2 quart mold. Cover with saran wrap. Make sure saran wrap touches the pudding so as not to develop a skin.  Place filled mold in the refrigerator and allow to chill for approximately 3 hours.

Unmold rice pudding and serve with the raspberry-currant sauce.


Raspberry-Currant sauce:
1 10oz pkg frozen raspberries (thawed)
1/2 cup currant jelly
1 1/2 tsp cornstarch
1 tblsp cold water

In a sauce pan, heat raspberry (include any syrup in the bag) and jelly until it boils.  In a separate bowl, mix water with the cornstarch.  Gently mix into the raspberry sauce in the pan, stirring constantly.  Allow to boil for another 1 minute stirring continuously.  Remove from heat and allow to cool.  Press sauce through a sieve to remove any seeds or serve with seeds.

Steamed Rice

There are two ways to make the perfect steamed rice.  On the stove or in a rice cooker.  I personally prefer using the rice cooker since it cooks the rice perfectly everytime. No guess work. 

Ingredients:

1 cup long grain rice or jasmine rice
2 cups water
Salt (optional)

Place rice in a mesh sieve and rinse well with cold water to remove the extra starch. 

To cook rice in a rice cooker, place the rice and 2 cups of water into the rice cooker, cover and turn on. When rice cooker clicks to "warm". Leave on warm for approximately 5 minutes. Turn rice cooker off and let sit for another 3-5 minutes, fluff rice with fork and serve with your favorite toppings.

On stove top, combine rice and water into a 3 quart sauce pan. Cook using medium-high heat until water starts to boil.  Allow rice to continue to boil until almost all the liquid has been absorbed.  Reduce heat to low, cover and let simmer for for 15-20 minutes.  Remove from heat and fluff with fork. Serve with your favorite toppings.

Note: if using salt, add to the sauce pan or rice cooker at the beginning of the cooking process.

Shrimp Fried Rice

Everyone has a version of fried rice. I found several during my reseach and taste testing. It is absolutely amazing, but you will find everyone uses the same basic ingredients, the  seasoning may change which creates the uniqueness. This one is super easy and is great when using yesterday's leftover rice.   I prefer spring onions to regular onions and I like garlic in mine.

Ingredients:

3 cups cooked long grain rice (jasmine or basmati)
2 eggs
2 tblsp oil (canola, peanut or olive)
1 tsp ginger (grated)
1 1/2 cup shelled and deveined shrimp (roughly chopped)
2 stalks of green onions (finely chopped)
2-3 tblsp soy sauce
3 tblsp butter
3 cloves garlic (minced)
1/2 cup carrots (finely chopped)
1/2 cup bean sprouts
Salt and pepper

Beat eggs separately and season with salt and pepper.  Heat 1 tblsp of oil in a pan.  pour one of the beaten egg into a large frying pan and fry on one side until firm and and sides begin to brown (approximately 2 minutes). Flip egg and continue to cook on the other side for another 1-2 minutes until edges begin to brown and egg is cooked through.  Remove from pan and set aside.  Heat 1 tblsp oil with 1 tblsp butter in the large frying pan.  Add green onions and carrots. Stir for approximately 1 minute and add garlic, ginger and shrimp.

Continue to stir for another minute until garlic and ginger is well incorporated with the green onions and carrots and shrimp is slightly pink.  Add another tablespoon of the butter into the pan.  When butter is melted and heated, add rice. Continue stirring. Do not allow rice to stick to the bottom of the pan. Continue stirring, add the beans sprouts, until everything is mixed thoroughly.  Lower heat to medium-low.  Create a well in the middle of the rice mixture where the bottom of the pan appears.  Add the last table spoon of butter.  Pour  the last beaten egg into the center.  Allow egg to cook gently constantly stirring.  When egg is still soft but not runny, stir the rice mixture into the egg and continue stirring until egg is incorporated into the rice mixture. Slowly add soy sauce and continue stirring until soy sauce is evently distributed.  Season with salt and pepper to taste.

Spoon into small bowls. Turn bowls over onto separate plates creating a small mound.  Slice the previously cooked egg into thin strips. Garnish rice with strips of the cooked egg.  Serve with your favorite Chinese dish and/or egg rolls.  Or enjoy alone as a light meal for lunch or dinner.

Asparagus and Tomato Rice Salad

This is a very pretty salad. So easy to make and so refreshing and wonderful during warm days when you don't want anything heavy or need something to go with grilled meats. A great way to use leftover rice. Try it out. 

Ingredients:

4 cups cooked long grain rice

1 cup cherry tomatoes (halved)

1 cup blanched asparagus spears (cooled)

3/4 cup Miracle Whip salad dressing

1 tblsp Dijon mustard

Juice of 1 lemon

1 tblsp fresh parsley (chopped)

Salt and pepper to taste

In a small bowl, add salad dressing, mustard, lemon juice and parley; mix well.  In a large bowl, gently mix tomatoes, rice and asparagus. Add the dressing mixture and stir gently until evenly coated.  Season with salt and pepper to taste. Cover with platic wrap and store in your refrigerator for 30 minutes or until ready to serve.

Note: if you are watching your glycemic index, use basmati rice.  Basmati rice works great with this salad.

Kedgeree

This is a classic English dish served during brunch that originated from India when it was under the British rule.  I've always been curious about this dish and even more so when I met Chef Darren McGrady. When Darren published his cookbook "Eating Royally", I figured I had to try it.  Once I had his, I had to make it my own. So, here is "my" version of the Kedgeree. Thanks Darren for inspiring me.

Ingredients:
1 cup basmati rice
4 cups water
2-3 strands of saffron thread
2 cups heavy cream or half-and-half
1 1/2 tblsp curry powder
4 had boiled eggs (peeled and quartered)
2 stalks green onions (finely chopped)
1 1/2 lbs of  salmon or smoked haddock or, mackrel (flaked)
2 handfuls of cilantro or parsley (roughly chopped)
Cayenne pepper to taste (optional)
Salt and pepper to taste

Poaching Liquid for salmon:
1 bay leaf
1/2 lemon (sliced thinly)
5-6 whole pepper corns
enough water to cover salmon

If cooking rice in a rice cooker, place rice, water and saffron threads into rice cooker  and follow recommended cooking method. If not, place rice, 4 cups of water and saffron threads in a large pot and allow to boil. Cook until all liquid has been absorbed and rice is tender.  Reduce to low and cover and allow to steam for 15 minutes.  In a large separate sauce pan, combine heavy cream, curry and cayenne pepper, whisk until blended.  Allow the cream mixture to simmer until slightly thickened.  Add the rice and green onions, stirring constantly until well blended. Season with salt and pepper to taste.  Add flaked fish and continue to stir gently so as not to break up the fish.  Top with the hard boiled eggs and cilantro or parsley.  Serve while warm.

Poaching Salmon:

In a deep pan, add enough water to barely cover salmon, lemon and bayleaf.  When water starts to simmer, add the salmon. swirl water and pour over salmon.  Continue until salmon is cooked through and is a very light pink.  Remove from the poaching liquid.  Allow to cool slightly before flaking the meat.

P.S. Darren's website is - www.theroyalchef.com.  Check it out.

Fried Rice with Chorizo and Eggs

This is a classic breakfast from the Philippines.  It is a filling and hearty meal to start out the day.  The chorizo used is the Spanish version (very different from the Mexican Chorizo; they don't come close) or longaniza (Philippine sweet sausage).  This is great for using up leftover rice.  We occasionally do this for breakfast on the weekends. It is a great comfort food.  Many serve it with coconut vinegar and patis (fish sauce) to dip the chorizo in.  Note: Fish sauce can be purchased at your local Asian grocery store.

Ingredients:

2-3 cups leftover cooked rice

3-5 tblsp canola or olive oil

3-4 cloves of garlic (minced)

1 small onion (finely chopped)

2 small chorizo or longaniza (cut diagonally)

4 eggs

Salt and pepper to taste

coconut vinegar and patis (fish sauce) for dipping.

Heat the 2-3 tblsp of oil in a deep non-stick skillet.  Add onion and garlic; cook stirring occasionally until onion and garlic are brown (do not burn).  Add the rice, breaking up the lumps.  Stir-fry until the garlic and onions are incorporated and the rice is heated through.  Add salt and pepper to taste.

In a separate frying pan or wok, add 1 tblsp of oil and fry the chorizo/sausages until lightly crisp on both sides.  Remove from pan and allow to drain on paper towel.

In another pan, heat the remaining oil and fry the eggs.  Fry either sunny side up or over easy (turning the eggs over carefully without breaking the yolk). Cook eggs to preferred doneness.  Season eggs with salt and pepper.

Spoon rice into a small bowl and pack lightly, turn bowl over on a plate to create a small mound of rice.  Arrange chorizo/sausage around the rice.  Top the rice with an egg.  Serve with coconut vinegar and patis for dipping the chorizo/sausage.

Eggplant, Bitter Melon and Okra Stew (Pinakbet)

This is a classic Philippine dish that uses shrimp paste.  You can find shrimp paste at your local Asian grocery store.  Indonesian and Thai also have shrimp paste. If you cannot find the Philippine version (bagoong), then feel free to use one of the others. The fried pork belly adds a nice texture to the vegetable and rice dish.

Ingredients:
8oz of fresh okra
1 Bitter melon (an acquired taste; can be omitted) - cut in half, remove seeds and cut into bite size pieces.
8oz of fresh string beans
1 eggplant cut into bite size pieces
1 cup of calabasa (hard squash) - remove seeds, cut into bite size pieces
3 cloves garlic (minced)
1 medium onion (minced)
1 14oz can of plum tomatoes (chopped), save the juice
1-2 tblsp shrimp paste
Salt and pepper to taste
1/2 cup chicken broth or vegetable broth
2 tblsp of canola or olive oil

In a large deep pan, heat the oil.  Add onions and garlic, fry until aromatic and the onions are translucent (do not allow garlic to burn).  Add the chopped tomatoes and the juice. Continue stirring until tomatoes are heated through (approximately 3-4 minutes). Add the okra and hard squash. Continue to stir for 1 minute, add the string beans, bitter melon and eggplant.  Continue stirring for 3 minutes.  Add the chicken broth and the shrimp paste stir until mixture is well combined; allow it to come to a boil. Lower heat and cover.  Allow to simmer for 10-15 minutes or until vegetables are tender but not soft.  Season with salt and pepper to taste.  Spoon rice into a plate or bowl, add the stew and a slice or two of fried pork belly. 

Note: To make the fried pork belly, slice the pork belly into a thin strip. Season with salt and pepper.  Fry in hot oil until it is crisp outside and inside is a pale pink. To make this vegetarian, use vegetable broth instead of chicken. Omit the fried pork belly.

Spicy Creole Chicken Braised in Tangelo-Olive Sauce

Another really good chicken and citrus pairing! The Creole seasoning gives it a nice heat but does not overwhelm you.  Try it, I think you will be pleasantly surprised.  Tangelo is a hybrid of Mandarin oranges and grapefruit.  If you are not able to find it, use tangerines or clementines.

1 cup fresh tangelo juice (approx. 2-3 tangelos)

1/4 cup lime juice

4 tsp of Creole or Canjun seasoning (divided exactly into 2)

3/4 tsp ground cumin

1/2 cup all purpose flour

3 lbs of cut up chicken (remove skin)

3 tblsp olive oil

1 red bellpepper (cut into strips)

1/2 cup pimiento stuffed olives (roughly chopped)

2 tsp honey

Salt and pepper to taste

In a medium bowl, combine tangelo juice, lime juice, 2 tsp of Creole/Cajun seasoning and cumin.  Whisk until blended.  In another bowl, combine flour and 2 tsp of Creole/Cajun seasoning; mix well. Dip chicken pieces in the citrus blend then into the four mixture, shaking off excess.  Save the marinade for the sauce. In a large nonstick pan/skillet add the olive oil and heat.  Cook chicken in batch approximately 8-10 minutes or until brown. Turn once and brown the other side.  Add oil if necessary.  When all chicken pieces are done, remove excess oil and add the red bell peppers; cook until crisp tender.  Stir in the remainder of the marinade, olives and honey. Bring to a boil, reduce  the heat to low and return the cooked chicken pieces back to the pan. Cover and allow the chicken to simmer in the sauce for 15 to 20 minutes. Remove cover and allow the chicken to cook for another 5 minutes or until sauce has thicken and chicken  is no longer pink in the center. Since the olives provide some of the salt, taste first, add salt and pepper if needed.  Serve over rice.

Cauliflower and Carrot Curry

Ingredients:

4 carrots (cut into 1/2 rounds)

1 medium onion (minced)
3 garlic cloves (minced)
1 tblsp madras curry
1 tsp cumin
1 head cauliflower (cut into florets)
1 cup thawed green peas
1 cup unsweetened coconut milk
1 cup vegetable stock
1 tblsp vegetable or olive oil
Salt and pepper to taste

In a dutch oven or deep pan, heat the oil on medium. Add carrots and onion, stirring constantly until onions are a light golden color (approximately 5-6 minutes).  Add the garlic and continue stirring for approximately 1 minute.  Add curry and cumin, stirring continuously for another 30 seconds to bring out the flavors of the spices.  Do not allow the spices to burn (add a little more oil if needed.)  Add the cauliflower and vegetable stock.  Simmer until broth starts to bubble; add coconut milk.  Bring to a boil; reduce heat to low.  Cover and simmer for approximately 12-15 minutes.  Add the green peas and cook for another 2 minutes.  Season with salt and pepper to taste.  Spoon rice into a bowl and top it with the curry vegetables.

Poached Chicken Breast in Lemon Herb Sauce

This takes about 30 minutes to prepare.  Using boneless chicken breasts makes it possible to create an elegant dish in a short time.

Ingredients:                        

1 tbsp olive oil

3 carrots (cut in very thin rounds)
1 medium zucchini, (cut in half moons)
4 scallion (chopped)
2 garlic cloves (minced)
2 cups chicken broth
6 boneless skinless chicken breasts (about 5oz each)
1 large egg (room temperature)
3 tblsp fresh lemon juice
1 tsp cornstarch
2 tsp chopped fresh herb (like dill, tarragon or parsley)
Salt and pepper

Heat oil over medium heat in a large sauce pan.  Add carrots, zucchini and scallion.  Stir often and cover between.  Cook till vegetables have soften (approximately 3 minutes). Add garlic, stir and cook for 1 minute.  Add chicken broth to the pot and bring to a boil.  Season chicken breasts with salt and pepper.  Add the chicken breasts to the pot. Return the broth to a boil. Reduce the heat and allow to simmer in low and cover. Continue to cook until chicken breasts are firm and cooked through (approximately 12 min).
Remove chicken breasts from pot and place on a cutting board. Cover chicken breasts to keep warm with aluminum foil.

In a small sauce pan, whisk egg, lemon juice, cornstarch and herbs. Place sauce pan on stove using low heat.  Slowly stir in 1/2 cup of the broth into the egg mixture. Continue to whisk until the sauce has thickened but not simmering.  Season with salt and pepper.

Slice chicken breast diagonally into thin pieces. Spoon rice onto a place, add the vegetables cooked in the broth and place the sliced chicken breast over the rice.  Spoon sauce over chicken and rice.  Enjoy!

Korean Beef with Spicy Chinese Cabbage

For ten years, a group of us prepared dinners for the terminally ill with AIDS.  They loved spicy foods and one Sunday, we were asked if we could prepare Korean food.  Doing some research, I found this recipe and made some adjustment to "Americanize" it and it turned out better than we had hoped.

Beef w/Marinade:

1 1/2lbs sirloin (cut in 3/4in thick)

1 tblsp sesame seed

1/3 cup soy sauce

2 scallions (finely chopped)

1 tblsp sugar

1 tblsp dark sesame oil

1 tblsp fresh ginger (minced)

1/4 tsp crushed red pepper

Chinese Cabbage:
1 medium (1 1/2lb) Chinese/napa cabbage
1 tblsp vegetable oil
3 scallions (chopped)
1 tblsp ginger (minced)
4 garlic cloves (minced)
1/2 cup chicken broth
1/4 tsp ground hot pepper
2 medium carrots (shredded)
2 tblsp rice vinegar
Salt and pepper to taste

To make the marinade, heat a small skillet.  Add the sesame seeds and stir constantly until toasted and brown.  Do not allow it to burn. Remove and place on a plate to allow to cool.  Crush the sesame seed and place in a bowl.   Add the remaining marinate ingredients into the bowl. Add the steak and rub the marinade into the steak. Cover and allow to marinade as long as possible at least 1 hour or up to overnight.

For the spicy cabbage, cut the cabbage in half and cut into strips. Do not include the core. Heat the oil until very hot. Add the scallions, ginger and garlic. Stir-fry for about 30 seconds. Do not let garlic burn. Add the cabbage, continue to stir fry.  Add chicken broth, salt and hot pepper. Cook stirring constantly.  Add carrots and continue to stir until cabbage is translucent, about 5 minutes. Stir in vinegar, stir and cover; remove from heat and keep warm.

Preheat broiler. Remove the meat form the marinade. Reserve the marinade.  Place meat on a broiler rack and broil turning once until cooked to desired doneness (7 minutes for medium rare).

Pour marinade into a small sauce pan and bring to a boil. Reduce heat and let simmer for approximately 2 minutes. Set aside.

Remove meat from broiler allow to sit and rest.  Spoon rice into a shallow bowl, top with the spicey cabbage and the sliced meat.  Drizzle some of the heated marinade on top.  Serve immediately and enjoy!

Curried Rice Salad

There are days you don't want hot rice to go with your meal. A cold salad is what you are looking for. The first time I made this I thought "what a wonderful find". I made it for a holiday lunch that included my two best friends Nita and Vera and their husbands. Since Nita and her husband were vegetarians, I wanted to fix something really nice. This was it! They absolutely loved it.  I tried it with ham at another time, but I really like the vegetarian version best. But,  feel free to add 2-3 oz of chopped ham and make it into your one dish meal for a light lunch or dinner with a lovely glass of white wine. This is great served at room temperature.

Ingredients:
1 cup long grain or basmati rice
2 1/2 cups water
4 cloves garlic (minced)
1 tsp of grated lemon zest
1/2 lb sugar snap peas
1 red bellpepper (diced)
1/2 cup green peas (fresh or frozen)
2/3 cup plain yogurt
3 tbsp lemon juice
2 tbsp mayonnaise
3tsp curry powder
1/2 tsp of ground ginger
1 1/2 cups cherry tomatoes (cut in half optional)
1/2 cup dark raisins
2 tbsp sliced almonds
salt to taste

In a large sauce pan or rice cooker, combine rice, water, garlic, lemon and salt. Rice cooker: cook rice according to cooker instruction. Sauce Pan: bring to a boil in high heat, reduce to a simmer, cover and cook until rice is done (15-17 minutes). Remove from heat and stir to allow rice to cool.

In a large pot, boil water and blanch snap peas, bell pepper, and peas for approximately 30 seconds. Drain and submerge in cold water or ice bath to stop cooking process.  This allows the vegetables hold its bright color.

In a large bowl, whisk yogurt, lemon juice, mayonnaise, curry powder, ginger and season with salt. When blended. When rice is cool, add to the yogurt mixture with snap peas, bell pepper and peas. Stir and combine well.  Before serving stir in raisins, almonds and cherry tomatoes.

Wild Rice and Mushroom Pilaf

If you are looking for something that is healthy and watching your glycemic index, this dish is for you.  Oh....and even better, it is delicious!  I combined it with the Kashmiri pork chops and yummmm! I've made it with and without the wild rice and it is still delicious.  I did a mix of wild mushrooms, but if that is not available, any mushroom mix (cremini, white button, etc.) works great as well.
Again, save time and use your trusty rice cooker, if you don't have one, I recommend investing in one if you fix rice at least twice a week. Check out the ones that are on my google ads.

Ingredients:

2/3 cups wild rice
11/2 cups vegetable stock
2 tblsp olive oil
2 tbsp butter
1 onion (minced)
3 garlic cloves (minced)
1 1/4 cups basmati rice
10 1/2 oz mixed mushrooms (sliced)
1 1/2 tbs chopped thyme
1 bay leaf
toasted pine nuts for garnish
minced parsley for garnish
salt and pepper to taste

In a sauce pan cook wild rice in plenty of boiling water for 25 minutes. Drain. Add wild rice and vegetable stock to rice cooker.

Heat butter and olive oil in a frying pan, add onion, bay leaf and garlic. Cook until onions have softened, but not brown (approximately 3-4 minutes).  Add the basmati rice and stir until rice is well coated; add the mushroom and continue to stir for approximately 1 minute. Transfer contents of pan to the rice cooker. Stir to mix well and turn rice cooker on to finish the cooking process.

When rice is done, salt and pepper to taste, then toss with pine nuts and parsley.

NOTE: If you do not have a rice cooker, combine everything in a pot on top of the stove and bring to a boil. Stir the contents and cover tightly. Reduce the heat to simmer and continue to cook for another 15 minutes or until stock has been completely absorbed and rice is tender.

Cuban Style Pork Chops

This is absolutely incredible! The flavors feel like you are in the Carribean or at least Florida.  I served it with the Cilantro Lime Rice and what a combination.  Again, quick and easy.  You can grill it outside or in the broiler of your oven.

Ingredients:
3/4 cup orange juice (fresh squeeze if possible)
1/2 cup fresh lime juice
2 tbsp dried oregano
6 cloves garlic (minced)
1 tsp ground cumin
1/2 cup olive oil
4 boneless pork chops or pork loin (aprox 6-8 oz each)
8 slices of swiss cheese
4 thick slices of cooked ham
salt and pepper to taste
2 tbs of chopped cilantro

Set broiler to low in oven.  If grilling outside, heat grill on high then reduce to medium when hot.

Combine 1/2 cup orange juice, 1/4 cup lime juice, 1tbs oregano, garlic, cumin and 1/4 cup olive oil; mix until marinade is well combined. Slice each pork chop or pork loin in half through the sides to create 4 additional chops; these need to be thin (if not, pound with a meat mallet).  In a large dish, add the pork and marinade; allow to marinate for 1 to 2 hours.

Remove pork from the marinade and place on a flat surface. Place a slice of cheese, then ham, then another slice of cheese; cover with another pork slice. Do the same with the others until you have created all four bundles. Season with salt and pepper. 

Place pork chops on the grill and cook until golden brown (approx. 3 to 4 minutes). Flip the pork chops and continue to cook until the flip side turns a golden brown and the cheese melts (approx. 2 to 3 minutes). Remove from the grill or oven.

Combine the remaining orange juice, lime juice, oregano, cilantro and olive oil; whisk until well combined. Spoon over pork chops and serve with cilantro lime rice, jasmine or basmati rice.