Tag Archives: rice

Ground Beef … Soup, Rice Bowls and Burritos

For the last few months, I’ve backlogged a number of new recipes I’ve tried and old recipes I’ve repeated with slight changes which I’m posting below. The theme to anchor these dishes … lean ground beef was used for each recipe.

Cabbage Roll Soup – This is a new one. Shredded coleslaw mix was used as the base for this delicious soup. The recipe used elements from several recipes I found on line with substitutions designed to use things I had in my pantry and/or that I liked.

Cabbage Roll Soup – serves 8

1 tbsp vegetable oil
1/2 lb/227 gm lean ground beef (or pork or ground turkey)
1/2 medium yellow onion, finely diced *
1 large carrot, chopped (1 1/4 cups)
2 1/2 cups coleslaw mix
1 cloves garlic, grated or finely mince
4 cups beef broth
1 cup tomato/spaghetti sauce
1 cup diced tomatoes
1 cup pureed tomatoes
~1 tbsp packed light brown sugar (to taste to cut back on acidity of the tomatoes)
1/2 tbsp Worcestershire sauce
1/2 tsp dried paprika
1/2 tsp dried oregano or 1/2 tbsp chopped fresh
1/2 tsp dried thyme or 1/2 tbsp chopped fresh
1 bay leaf
4-6 tbsp raw long-grain white rice
salt and freshly ground black pepper, to taste
water, as needed

1 tbsp fresh lemon juice
1/3 cup chopped fresh parsley

* Used 3 tbsp sauteed diced onion from freezer

Heat vegetable oil in a large saute pan over medium-high heat.

Add ground beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 tbsp of the rendered fat in pan, set beef aside.

Add onion and carrots to pan and saute 1 minute, then add coleslaw and saute 2 minutes, then add garlic and saute 1 minute longer.

Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.

Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.

Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley.

Serve hot.

Mapo Tofu – Szechuan style ground beef, tofu and broccoli dish, served over long grain rice. I’ve made variations of this dish in the past.

Soboro Don – Japanese rice bowl topped with seasoned ground beef and peas. Recipe adapted from this one.

Beef and Bean Burritos – Seasoned ground beef with home made black bean refried beans. Top as desired.

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Senbei (Japanese Rice Crackers)

I recently visited two different Asian grocery stores and came home with a treasure trove of staples for future, mostly Japanese based, goodies.

Mochiko, is a sweet rice flour used for dango, mochi and, this post’s focus, “senbei” or savoury Japanese rice crackers. The same recipe was found on several web sites so I’ll post a link to only one.

Senbei

For additional umami, wrap your cracker in a strip of toasted nori.

Furikake (rice seasoning) was added to the dough before it was kneaded into a compact ball.  To ensure even sized crackers without weighing out each one individually, I cut the ball of cracker dough in half and then cut each half into eight wedges.

To make sure that the final cut was accurate, I formed each of the eight wedges into a ball (~16 gm) and then cut it in half before rolling it into a final hazelnut-sized ball (~8gm). The balls were placed between two sheets of sturdy plastic (a freezer bag cut along the two sides works well) and pressed flat with the lid of a large canning jar. I ended up with 32 thin disks (2 1/2-3″ in diameter) which were baked at 350 deg F for 8 minutes before being flipped over and baked for another 8 minutes until lightly golden.

For a final flourish, the oven was turned off, and the crackers were brushed with a mixture of soy sauce (aged, dark soy sauce or regular) and mirin and returned to the turned off oven for another 3 minutes. After cooling the tray on a rack for 15 minutes, the cool crackers may be stored in an air tight container to maintain crispiness, though you’ll nibble on these simple, but ‘morish’ crackers quickly enough that they won’t go soft.

REVIEW: Delicious and well worth making even if a bit time consuming. One batch of the dough gave me 32 crackers, which weighed about 170 grams.

Asparagus, Mushroom and Shrimp Fried Rice

I’ve been out of potatoes for about a week so when I thought about starch sides to pair with one of the several proteins in my freezer, pasta/noodles, quinoa and rice were among my options. I also wanted to use up the last few stalks of asparagus in my fridge. I finally decided on a Chinese classic … fried rice. Mainly because I had a pound of inexpensive white button mushrooms to pair with a scant half pound of large cooked, peeled and de-veined shrimp in my freezer.

I combined the elements of a couple of recipes I found on-line, mainly using one which featured mushrooms. The egg was added to extend the protein content.

RECIPE EDITED TO FIX GLARING TYPOS:

Asparagus, Mushroom and Shrimp Fried Rice Bowl

Asparagus, Mushroom and Shrimp Fried Rice – serves 3

~1/3 lb/177 gm peeled and de-veined cooked shrimp
1 1/2 cups cooked long-grain rice (or medium-grain)
2-3 tbsp vegetable oil
3/4-1 lb/340-454 gm white button mushrooms
1/4 teaspoon dried red-pepper flakes
1 tbsp grated fresh ginger
4-6 green onions including green tops, sliced thinly
1/4 tsp salt
2-3 tbsp soy sauce
1/2 cup mixed vegetable (diced carrot, frozen peas, sliced asparagus)**
1/4 cup water, or as needed
1 egg, optional
1 tsp Asian sesame oil, for garnish
1-2 green onion tops, sliced thinly, for garnish

** equal parts diced carrot and sliced asparagus (3 stalks) used

Cook the long or medium grain rice the day before you plan on making this dish and refrigerate overnight.

In a large nonstick frying pan or wok, heat 1 tbsp of the vegetable oil over medium-high heat.

Add the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate.

Turn down the heat to medium and in the same frying pan, heat another tbsp of vegetable oil. Add the red-pepper flakes, grated ginger, and green onions and cook, stirring, until fragrant, about 30 seconds.

Raise the heat back to medium-high and add the mixed vegetables, stirring to char the vegetables for a minute or so. Add the water, cover, and let cook/steam about 5 minutes, to par cook the vegetables.

Push the vegetables to one side, and, if needed add a bit more oil to the pan in the empty spot. Add the rice to the area where you cleared the pan. Break up any rice clumps a bit and then sprinkle the salt and soy sauce over the rice. Stir to coat the rice evenly.

Add the mushrooms and cooked shrimp to the pan, stirring through until everything’s warm, another few minutes.

If adding an egg to the fried rice, again push the rice etc to one side leaving an empty area on one side. Break the egg into the space and let cook for a minute to set the white, then break up the egg yolk gently. Lift and turn the fried rice on top of the partially cooked egg. The heat from the rice will continue cooking the egg. Mix the egg through the rice.

Divide the fried rice among the serving bowls, making sure everyone gets an equal amount of the shrimp, and drizzle a bit of the sesame soil over the top.

Sprinkle green onion over the top for a garnish.

Omurice in a Mug

The classic omurice (watch Tampopo for an intriguing Japanese food referencing movie) is basically an omelette wrapped around fried rice … a delicious repurposing of the leftover rice dish. Ketchup features prominently in seasoning the rice and garnishing the omelette.

TabiEats has a delicious, made from scratch version, which is made in a microwave, in a lot less time. The only tricky part is the wattage of your respective microwave but, after your first omurice, you can adjust quickly.

I’ve written out the list of ingredients and instructions from the video below, with some clarifying information, so you can make your own, but watch the video linked earlier. It’s informative and fun.

Omurice in a Mug – makes 1
from TabiEats

1 1/2 oz/42.5 gm chicken, cut into bite-sized pieces
1/8 onion, finely chopped (or 1 tsp fried onion)
2 tbsp mixed vegetables (frozen corn, carrots, peas)
3 tbsp ketchup, plus an additional 1 tbsp ketchup for garnish
salt and pepper, to taste (1/4 tsp salt and 1/8 tsp to start)
1 tbsp butter
1/2 cup Japanese shortgrain or sushi rice, washed well and drained
1/2 cup water
1 large egg

Put all ingredients, except the egg, into a large mug. (The mug should have a 1 1/4 – 1 1/2 cup capacity.) Give the contents a good stir so the ingredients are combined.

Crumple a sheet of parchment paper and lay it on the surface of the rice mixture. Loosely cover with a sheet of plastic wrap.

Microwave for 2 minutes 30 seconds at 600 watts (60%). Carefully open the plastic wrap and give the contents a quick mix. Cover and microwave at 300 watts (30%) for 10-12 minutes. (NOTE: Depending on your microwave, you can use defrost mode, which is 30% in my microwave.)

Carefully peel off the plastic wrap and take out the parchment paper. Discard the parchment paper.

Whisk the egg well and pour it over the top of the rice. Cover the mug loosely with the plastic wrap and microwave for 2-3 minutes, at 200 watts, until egg is cooked. Don’t overcook!

Serve the omurice with a tablespoon of ketchup and garnish with peas.

Here’s a picture of the traditional omurice from a previous post.

And the contents of the mug turned out into a soup bowl … you can kind of see the chicken, carrots, peas and corn.

Okinawan Taco Rice (Tako Raisu)

Sadly, I’ve never been to Japan, so my only exposure to Japanese cuisine has been through television programs, cookbooks and, more recently, YouTube videos.

I first ran across this Tex-Mex/Japanese fusion dish originating in Okinawa on the channel TabiEats and copied the recipe from there.

It’s a simple idea … a basic taco meat recipe, with the addition of some soy sauce to give it that Japanese touch. Instead of being served in a soft or crunchy taco shell, the meat is served over a cup of steamed rice. You can use short grain sushi rice or long grain, like the basmati rice that I accidentally pulled out of the fridge.

Okinawan Taco Rice (Tako Raisu)

Mise en place: Lean ground beef, onion, garlic, cumin, chili powder, soy sauce, tomato paste, cooked rice, salsa and salt (not pictured). Avocado and firm tofu are for the variations.

Rice and taco meat ready to be garnished

Variations

1. Taconari – Inari sushi tofu pockets filled with a combination of sushi rice and the taco meat (or the tofu option below)

 

2. Tofu taco rice – Crumbled firm tofu replaces the ground meat (beef, beef and pork, chicken or turkey) in the taco meat recipe and is combined with the sushi rice … may be eaten stuffed in inari pouches or in endive cups.

 

3. Avocado Taco – Avocado half, center scooped out and filled with the taco meat before being garnished with your favourite taco toppings

   

 

Thai Green Pork Curry

I recently ran across an ice cream tub with the label “odds and ends” on it and popped it open to find the carefully wrapped remainder of a can of Masri brand green curry paste. I was debating which protein to pair it with and settled on some sliced boneless pork chops. The finished dish … Thai green pork curry served over basmati rice. I would have preferred jasmine rice but, unfortunately, didn’t have any.

Thai Green Pork Curry – serves 3

1 tbsp oil
1 small onion, thinly sliced
350-400 gm boneless pork chops, thinly sliced
200 gm broccoli florettes (or diced eggplant, green beans, tops removed, asparagus, sliced into 2 inch pieces)
1 large or 2 medium carrots, peeled and thinly sliced
2-3 tbsp Thai green curry paste
200 ml coconut milk (or a combination of the coconut milk and plain Balkan yogurt)
1 tbsp brown sugar
1 1/2 tbsp soy sauce
1 1/2 tbsp fish sauce
1 tsp white sugar, if needed

extra yogurt, for serving

Heat oil in a saute-pan to medium-high and saute the sliced onion and pork for 2-3 minutes or until the onion is golden and the pork has started to brown.

Add the vegetables, coconut milk (and yogurt, if used), brown sugar, soy and fish sauces. Cook for  12-15 minutes or until vegetables are tender. If using broccoli, you might want to add the florettes for the last 7-10 minutes so they don’t overcook. (Like mine did.)

Taste and if the curry is too ‘hot’, add a tsp of white sugar to reduce that a bit. Serve over steamed jasmine or basmati rice.

Top with an extra dollop of yogurt, if desired.

Black Pepper Shrimp

I’m cooking more dishes for one or two these days, rather than pots of ‘stuff’. This black pepper shrimp makes a fast work day supper served over plain rice or noodles.

Black Pepper Shrimp with Udon Noodles

Black Pepper Shrimp – serves 1

4-6 oz/113-170 gm peeled, headless raw shrimp, tail on
1 rounded tsp whole black peppercorns
2 tbsp butter or margarine
1 clove garlic, finely minced or 1/8 tsp garlic powder
1/2 tbsp oyster sauce
1 tbsp Chinese rice wine, or dry sherry or dry white wine
1 tsp sugar
pinch (1/8 tsp) of salt
1 tbsp green onion tops, thinly sliced on the diagonal

Lightly pound the black peppercorns using a mortal and pestle until they are coarsely cracked. (If you don’t have a mortar and pestle, put the peppercorns in a sturdy freezer bag and crack with the smooth side of a meat tenderizer. Don’t leave any whole peppercorns but you don’t have to pound the peppercorn to a powder.)

Heat up a skillet or wok over medium/medium-high heat and add the butter. Add the garlic and black pepper and saute until you smell the aroma of the pepper, then add the shrimp and stir to combine. Add the oyster sauce, stir a few times before adding the wine and sugar.

Stir fry until the shrimp are cooked.

Plate, sprinkle the green onion over the top and serve immediately.

NOTE: This is a fairly dry preparation (no sauce) so you can stir cooked noodles (ie udon noodles or spaghetti) into the skillet as soon as the shrimp are cooked to coat them with the butter and any juices released by the shrimp. If serving over plain rice, season the rice with some soy sauce.

Black Pepper Shrimp with Plain Rice

Pork Tenderloin Four Ways

If you have a chance to buy pork tenderloin fresh, it’s quite a versatile protein for a singleton, and you can take your time making various dishes.

Unfortunately, I bought mine frozen, so when I thawed it, I had to prepare (trim off fat and remove the silver skin) and use it in as soon as possible.

Pork tenderloin souvlaki – marinated (Kraft Zesty Italian dressing), threaded onto skewers with chunks of onion and sweet pepper (red, yellow and orange), and then broiled on the bbq or in the oven under the grill. Serve with starch of your choice. In this case, I had leftover Mexican rice in the freezer so that’s what I used.

 

Korean pork tenderloin roast – marinated in a Korean paste and served over plain rice. I boiled and served the marinade over the slightly charred pork.

 

Korean (Gochujang) Pork Tenderloin Marinade – serves 3-4

1 large piece of pork tenderloin (1 1/4 – 1 1/2 lbs)

1/2 cup gochujang
1/2 cup white wine vinegar
1/4 cup soy sauce
1/4 cup honey or brown sugar*
1-6 cloves of garlic, minced*
2 tbsp fish sauce (optional)
pinch of salt

* I used honey and only 1 clove of garlic

Pesto pork tenderloin roast – marinated in home made pesto and served with pesto fettuccine

 

Honey mustard pork tenderloin – Pan fried pork cutlet served with honey mustard dressing … it turned out I hadn’t taken a picture of the honey mustard over the pork itself, just over the raw broccoli so you’ll have to imagine. The protein was served with skin on, smashed potatoes.

Gyudon (Japanese Beef Rice Bowl)

A donburi is a delicious and easy-to-make bowl of sushi rice. There are a number of variations depending on the toppings.

I haven’t had the the beef version or ‘gyudon’ before but I had some leftover steak from my ‘shooter’s sandwich’ so I threw this together.

Gyudon (Japanese Beef Rice Bowl) – serves 1

Ingredients of the Dish

1 cup hot cooked sushi rice (unseasoned) or regular cooked rice
1 recipe for ‘simmering sauce’
2 oz/ 57 gm thinly sliced leftover steak
2 tbsp leftover onion/mushroom mixture, from the ‘Shooter’s Sandwich’**
poached egg (optional)
garnishes – thinly sliced green onion, toasted black or white sesame seeds

** In the absence of the onion/mushroom mixture, half and thinly slice 1/3-1/2 medium onion and poach in the simmering sauce until soft before adding the sliced steak to warm through.

Simmering Sauce

1/2 cup dashi stock (or 1/2 cup water and 1 tsp dashi powder, or 1/2 cup chicken stock)
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar (brown sugar may be used)
1 tbsp sake (dry white wine may be used)
1/2 tsp wasabi paste (optional)

Simmer together in a small pan or wok.

Assembly/Serving the Rice Bowl

Add the hot cooked rice to a deep bowl.

To the pan of simmering sauce, add the steak and onion/mushroom mixture and stir through just long enough to warm the steak through. With a slotted spoon, transfer the steak and onion/mushroom mixture to the top of the hot rice, leaving behind the majority of the simmering sauce. You may poach the egg in the sauce, place it on top of the steak in the bowl and then spoon the sauce around the periphery of the bowl. Scatter the green onion and/or sesame seed garnish on top. Serve.

An alternative to poaching the egg is to lightly scramble it in a small bowl, and then add it to the simmering sauce in the wok. Stir the egg through the sauce just long enough to cook/poach the egg and then spoon the egg and the sauce around the periphery of the bowl. Garnish and serve.

Some more pretty pics of the Shooter’s Sandwich … next time, I’d put the mushroom underneath the steak to make cutting neater


Chirashi Sushi (Scattered Sushi) and More

Eating out at one of the local sushi restaurants is a great treat, but, when I’m strapped for cash, I make my own.

There are many rolled and shaped types of sushi but this version is one of the easiest to make and requires no special equipment or rolling skills. And nori (seaweed) is not needed.

You can serve/assemble this dish in whatever container you’ve got … a special sushi bowl, a bento box or just a pretty bowl that’s large enough to hold your rice and toppings.

Chirashi or “scattered” sushi starts with a bowl of sushi (seasoned) rice and is topped with an assortment of ingredients. Of course, you may use raw fish (dip in soy sauce before eating) or other items traditionally found in sushi rolls.

Chirashi Sushi – serves 2,  1 1/2 cups of cooked rice per person

1 cup raw sushi rice**, Calrose, Nishiki and Kokuho Rose are what I’ve tried

Cook according to package directions and then season with two to three tablespoons of seasoned rice vinegar. Each cup of raw sushi rice will give you three cups of cooked sushi rice.

** Note: This amount of rice is enough to make 4-6 sushi rolls

I decided to cut back on the rice serving size, to one cup (instead of 1 1/2), so that I could make three different sushi dishes.

Toppings

raw ahi tuna
blanched shrimp
hard boiled egg, sliced into wedges or rings
sliced avocado
sliced green onion

Condiments

wasabi
soy sauce, for the raw tuna
pickled ginger

If you can find wasabi powder, make it fresh ( 1 1/2 heaping teaspoon of wasabi powder with 1 tsp of cold water stirred in) for each sushi meal as the heat lessens as it stands. Store the powder in the freezer to keep it fresh.

Garnishes

shredded nori
masago (capelin or flying fish roe)

Ochazuke or “rice with green tea” is a great way of using up leftover cooked sushi rice, odds and ends from making sushi rolls, grilled fish and blanched fresh or pickled vegetables.

Ochazuke – serves 1

1 cup leftover cooked sushi rice (unseasoned), reheated in the microwave
1 cup of hot green tea
toppings ie furikake (rice seasoning)

If you stir your raw fish into the hot tea, it will poach quickly.

And with my third cup of sushi rice and the last of the raw ahi tuna I had thawed, I made these two traditional sushi rolls. The spicy tuna roll was topped with masago (capelin roe) while the other roll just had strips of the tuna and avocado so that the flavour of the tuna could be appreciated ‘naked’.