Tag Archives: rice

Fried rice!

I think there are very few people out there who haven’t had fried rice. It’s an amazing, tasty thing…but you know, for a long time, I didn’t like it. My dad makes it with Spam and oyster sauce, which is really popular in Hawaii, but the two tastes together always made me quick to put my fork down. The flavors in it just didn’t jive with me.

And so, for a long time, I wasn’t a big fan of fried rice…until I finally made my own. And boy, was it good! M likes hers with egg, which I don’t, but I love adding tofu, bean sprouts, sauteed cabbage… The flavor and texture combinations are endless. In this one, I used both egg and boiled peanuts, along with the usual veggies. Pheasants! Fried rice is the perfect vehicle for vegetables! Don’t forget this. You can put essentially any tasty vegetable in it…the more, the merrier, although I usually stick to a 1.5:1 rice to veggie ratio to keep it rice-y.

As for rice types, I prefer to use whatever I have in the fridge at the time…long grain or short, I’ve never noticed much of a difference, as long as the rice is chilled and not too mushy.

Pheasant’s fried rice

2 1/2 c rice, chilled

1 c mixed veggies (frozen is perfect!)

1 egg

4 tbsp minced onion (the real stuff, not dehydrated)

1/4 c “party style” peanuts

3 cloves garlic, minced finely

1 1/2 tbsp soy sauce (Aloha brand highly recommended)

3 tsp fish sauce

3 tsp garlic or vegetable oil

First, heat some water to boiling and place your peanuts and veggies into a bowl large enough to fit them as well as some hot water. Pour the boiling water over them, and let it all soak for about ten minutes. If you like your peanuts softer, drain and repeat the process.

Heat your pan or wok to medium-high. Add 1 teaspoon of oil and allow it to heat. Scramble your egg, add a little water (a tablespoon or so) and add it to the pan. You want to cook it to a soft scramble…it should be creamy and not too dry. Take them from the pan, place them on a plate, and cut into little curdles, like so: 

Now, place your onion mince in the pan and allow it to sauté until softened and browned. Add in your garlic; allow this to sauté as well, and then add in your rice. You’ll want to add in the remaining oil now…make sure to spread it around so that it evenly coats everything. Now toss it like your life depends on it!

Once the rice and onion/garlic are mixed, drizzle in the fish sauce and soy sauce, making sure to also spread it around. Live action shot time: 

Stir the rice again, and let it cook for about three more minutes. Once this is all done, add in your drained peanuts and vegetables, making sure to mix it all up so that it’s nicely divided and scattered. Then, add in your egg bits, stir, cook for another five minutes, and…oh, ma belle, oh, ma chérie….you are beautiful. 

 

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Filed under Ethnic, Pastas, grains and oatmeal

Arroz con carne: an adventure in Meatland

There is a very, very slim line between juicy meat and tough, chewy mess. We all probably know that from one experience or another. I must say, though, that I feel like I’ve had my fair share of “tough times.”

Today, I’d been planning a crock pot recipe for you. Rejoice, you crock pot-less readers of mine! This recipe is delicious, simple, and really, really tasty. A small caveat for you though: those of you who don’t like it spicy should skip or massively cut down on the chipotle puree you put into the sauce.

This dish, though, is quite nice…it comes out soft, moist, tender, and just spicy enough to kick your mouth into action. The rice beneath it  soaks up all that lovely, delicious gravy, and…it’s just delicious. I served it with some roasted broccoli, and it made for a very tasty meal.

If you decide you don’t want to go through all the work of cutting up an eye of round roast, just buy as much chuck roast, puree up the sauce and stick it in the crock pot. Easy as pie!

Pheasant’s arroz con carne

10 oz eye of round roast (or similar non-marbled cut), heavily chilled

4 whole tomatoes, cored and seeded

3 tbsp beef or chicken broth, or tomato juice

1/2 c thinly-sliced onion

3 cloves garlic

3 tbsp canned enchilada sauce (or bottled salsa)

1/2 tsp cayenne pepper

1/4 tsp cumin

1/4 tsp garlic powder

1 tbsp chipotle puree (or adobo sauce)

Puree together all the ingredients but the meat. Taste and adjust for salt.

Thinly slice your meat. You want it somewhere between average deli roast beef slices and about 1/3 centimeter. The thinner the better.

In a 10-12″ skillet with a lid, pour in the sauce and put the meat pieces in, making sure to cover each piece in the sauce. Add a little beef broth to thin it out if need be, but it’s unlikely.

Set the pan to medium-low. Bring it to a simmer and let the meat go for 3-4 hours, checking occasionally for tenderness. The liquid should never quite come to a boil, but it should have the occasional bubble.

Once your meat is done, dish it up over some rice, and enjoy! 

 

 

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Filed under Ethnic, Red meat

Creamy, easy rice casserole

Sometimes, there are just recipes that immediately make you think of home, fond childhood memories, and that warm, fuzzy feeling you got from warm food on a cold night. For me, one of those recipes is chicken divan, and I can’t even begin to tell you why.

I am not, unfortunately, making chicken divan for this recipe. Collective sigh… Tonight, I’m just hungry. Chicken divan takes about an hour to prepare, counting the cooking and shredding of chicken, and another forty-five minutes to bake. I didn’t have that kind of patience tonight, mostly because I worked all day and didn’t take a lunch. It does end up cramping my cooking style… This morning, however, I did have the foresight to take out some chicken thighs. But, when I got home, I knew above all else, I wanted something creamy, hot, and chicken divan-esque…so, I threw this recipe together. And good gracious, it was fantastic. Not chicken divan, but everything short of it.

This is cooked rice combined with condensed mushroom soup and some chopped veggies that creates a most luscious taste in your mouth…rice that melts in your mouth like a dream, surrounded by the creamy soup base that cooks up almost like a pudding. The vegetables studded throughout make it easy to eat and wonderful to look at. This is a great meal for kids, too, because the mild flavors work wonders with them. I only used carrots and onion in mine, but I can definitely see how chopped broccoli, cauliflower, peas, lima beans or even finely-chopped kale would be wolfed down in an instant by even a picky eater.

Pheasant’s Creamy Rice and Mushroom Casserole

1/2 c uncooked white rice

1 c water

1 10-oz can condensed cream of mushroom soup

chopped vegetables

garlic powder and cayenne to taste

Set your oven to 350°F (171°C.)

In a small sauce pot, combine the rice and water. Bring it to a boil, then lower to the barest simmer and allow it to cook. Once it’s finished, do not remove the lid. Simply remove the rice from the burner and set it aside; the steaming part is essential to separate grains and to avoid nasty, gluey rice.

While the rice is cooking, line a loaf pan (or double the recipe and use an 8×8 brownie pan) with tin foil. Spray the foil with Pam. Chop the vegetables into approximately uniform pieces and spread them in the pan. You don’t have to be pretty with it…they’ll get all mixed up anyway. Empty the entire can of soup mix into the baking pan and mix it with the vegetables. Empty the entire pan of rice into the baking pan and mix everything all together well, adding spices, tasting and correcting as you go.

Once it’s all mixed, pop that puppy in the oven for 30 minutes. Once finished, take it out and do your best not to eat it until somewhat more cooled. Serve up with your favorite protein, and enjoy!

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Filed under Pastas, grains and oatmeal