Tag Archives: rice

Easy Korean Beef Bowl and Matzoh Ball Soup

I’m always up for trying another cuisine and one of the blogs I follow often has very interesting Korean recipes. Of course, the most famous Korean dish is probably kimchi … and one day, I may try to make my own. However, I’m not fond of fermented vegetables and cabbage is a new addition to my palate so it will be a while.

Beef however, as found in the famous grilled dish, bulgogi, is something that this meat lover can get all over. Getting sirloin or rib eye steak sliced paper thin for the dish isn’t in my budget, though, so this much more affordable ground beef dish is a tasty substitute. You can google for a recipe but I started with this one. I added two things … 1/4 tsp of gochujang for heat and 1 tbsp of fish sauce for a more complex flavour.

Easy Korean Beef Bowl

Plating was pretty simple though, if I LIKED kimchi, I would have served some on top of the beef bowl. Sauteed bok choy is something I want to add next time. A fried egg over easy or a poached egg adds a creamy texture when broken up and stirred into the meat and rice below.

Matzoh Ball Soup

I used the recipe on the Manischewitz matzoh meal box for the matzoh balls.

I haven’t made matzoh balls in ages but I ran across a canister of matzoh meal in the cupboard so I dug out a container of turkey stock from the freezer and made this. My dad would have enjoyed the matzoh balls almost as much as he liked my mom’s home made egg noodles.

You want a nice spongy texture inside your matzoh balls so have a light touch when shaping them.

Repeated … Asian Themed Dishes

I’ve been craving sushi again … and you know what THAT means.

I make a bunch of my favourite Chinese and Japanese dishes, take pictures of them and share them with you all.

Okonomiyaki (Japanese cabbage pancake) – I diced some fake crab legs (surimi) and added it to the pancake mixture. The cooked strips of bacon are added to the top of the pancake before it’s flipped over and the top is cooked. I’m wrapping the two I made and freezing them away for future meals.

Szechuan shrimp and broccoli over longevity lo mein noodles – 3/4 of a pound of white Pacific shrimp in a spicy sweet and sour type sauce. I bought a bundle of broccoli cheap (88 cents). It was most mostly stem and very little florette so I threw in all the florettes and froze some of the stem for vegetable stock.

Sticky Asian drumsticks

Sushi hand rolls (temaki sushi) – A shiso (perilla) leaf gives these hand rolls a great fresh flavour. And they’re so inexpensive. Cook up a cup of sushi rice and you have enough rice for 8-10 hand rolls.

All you need is a drizzle of soy sauce before devouring these beauties.

Stuffed Pepper Soup with Albondigas

I was planning on sleeping in on Sunday and then doing a quick run to the city market to buy some things I need for next week’s cooking. Well, I picked up a couple of goodies for lunch too, and something NOT on my shopping list.

At around 2 pm, I was bored so I decided to get started on the cooking early.

I was going to make a big pot of stuffed pepper soup since I had a couple of peppers in the crisper and I had bought extra ground beef … and then I had a BRILLIANT idea. Why bother using up a pound of ground beef that I just bought, when I had almost 2 dozen perfectly good cooked albondigas (Mexican meatballs with rice) in the freezer. So, I made the rest of the dish and added the albondigas and 1/2 cup of raw long grain rice for the last 20 minutes of cooking.

A hour later, I had 6-8 servings of an amazing soup hearty enough to be a meal. All it needs is some bread for dipping into it.

Risotto Duo … Lemon Shrimp Risotto and Fresh Corn Risotto/Arancini

My brother did a grocery drop off … ok, it was beer, a grapefruit cooler and corn on the cob, but it still counts as groceries in my book. I am attempting to think of creative things to do with my goodies.

First, the fresh corn.

Risotto is usually a side dish like pasta but, like pasta, you can make it an entree by adding a protein.

Lemon Shrimp Risotto

I decided to make a basic risotto with a flavourful chicken stock (Better than Bouillon, in this case) with saffron threads and a half glass of Reisling Pinot Grigio. I removed one third of the risotto when it was almost done to a second saucepan and added diced sauteed shrimp to it and a bit more stock. I stirred in some lemon zest and juice just before serving.

Ingredients: 1 1/2 cup arborio rice, 1/2 cup white wine, 5 cups chicken stock with a pinch of saffron threads, 1 onion, finely diced, 1 large clove garlic, finely minced, 1 cup fresh kernel corn, 6 tbsp unsalted butter, 6 tbsp extra virgin olive oil, salt and pepper, 3/4 pound peeled and deveined shrimp, zest and juice of 1/2 lemon, salt and pepper as needed. If desired, fresh basil leaves, julienned, may be added to the risotto along with the lemon zest and juice.

To the rest of the risotto, I added fresh corn kernels, cut off the cob and sauteed in butter and olive oil, and after refrigerating the risotto overnight, I made cheese arancini. I was going to add fresh basil to the filling but I got too tired to bother going outside to pluck fresh basil off my plants.



Speaking of basil … here are a few pictures. Of course, the hot weather has got me down so I’m letting my plants go to seed rather than harvesting them and making pesto as I’d planned.

Stove-top Coconut-Raisin Rice Pudding

I haven’t made one of these simple recipe posts in ages. Perhaps I’ve been overwhelming everyone with all the pictures and information. I’ll try to do better in the future.

I’m eating out of the freezer these days so I’m not doing much cooking.

One of the goodies I found was a two serving container of leek and ground pork mapo tofu, so I made a pot of long grain rice to serve it over. I used half the rice for a comfort dish … rice pudding. The cold rice was combined with some odds and ends in the fridge … coconut milk and whipping cream. After the fact, I realized that I could have used some of the sweetened condensed milk in my fridge in place of the sugar in the recipe. Something to remember for the next time.

Coconut-Raisin Stove-top Rice Pudding

Coconut-Raisin Stove-top Rice Pudding – serves 4

2 cups cooked rice**
3/4 cup coconut milk
3/4 cup whipping (heavy) cream
3/4 cup 2% milk
1/3 cup sugar
1/3 cup raisins
1 inch cinnamon stick
1/2 tsp vanilla extract
1/2 tsp almond extract
ground cinnamon for garnish

** 1/2 cup raw long grain rice cooked in 1 cup water with a pinch of salt

In a medium saucepan, combine the cooked rice, coconut milk, cream, milk, sugar, raisins and cinnamon stick. Place the saucepan on the stove-top and bring to a boil, then reduce the heat to a simmer. Cook, stirring often, for 25 minutes or until the rice is still somewhat loose. (Remember that it will thicken as it cools.)

Remove from the stove and take out the cinnamon stick and discard.

Stir the vanilla and almond extracts into the rice pudding.

Serve warm (or cold) with a pinch of ground cinnamon over the top.

Re-imagining Basic Recipes

So much for my ‘break’. But I’ve been having a lot of fun and couldn’t resist sharing some pictures.

Taking a recipe and re-thinking some elements to come up with something new and exciting is important for the daily cook. And those of us on a budget who can’t run out and buy exotic or expensive ingredients.

So, adding beet puree (only 2 tbsp to a 2 egg pasta recipe) to a basic pasta recipe and coming up with a very pretty pink pasta doesn’t take a lot of money, just some imagination, or google-fu in case your imagination is as limited as mine.

Making the Beet Pasta

Dressing the resulting pasta is another fun pastime.

Shrimp Scampi … a very romantic shrimp supper for two

Browned Butter and Sage … a more modest meatless pasta dish with a generous grating of Grana Padano cheese

No changes in this dish from the basic recipe I posted before, but the pictures are MUCH nicer.

I haven’t made these onigiri (Japanese rice patties) in ages. You can leave them plain or fill them with anything from the classic umeboshi which are a type of pickled ‘plums’, dried bonito flakes moistened with soy sauce or a very Western tuna salad. The onigiri may also be eaten as is or grilled, basted with soy sauce and then grilled again briefly. Wrapping a strip of nori around the rice patty keeps your fingers clean, but you’ll want to wait til the last minute so the seaweed stays nice and crispy.

I learned a fun way to shape/pack sushi rice into a round ball. Simply take 2 small round bottomed bowls, rinse them with water so the rice doesn’t stick, add your rice to the bottom bowl, put the other bowl on top and SHAKE back and forth for a minute or so.

Crack open the ball of rice on a moistened sheet of food wrap over which you’ve sprinkled some salt, and add your filling. Tighten the plastic wrap around the ball and filling and squeeze it tightly, then form into a triangle shape.

Plain Onigiri – wrap a strip of nori around the patty before eating

Yaki Onigiri – I like to add a bit of wasabi to the onigiri before wrapping the nori around it and eating.

Chocolate Crinkle Cookies become cookie cups … I used 3-4 tbsp to make balls which were placed into muffin tins sprayed with cooking spray. The cookies and cups were baked together for 15-16 min at 350 deg F and then I used the bottom of a shot glass to press down the cookie in the muffin tins to make a ‘cup’. The cups were allowed to cool for 5 minutes before being removed from the muffin tins and transferred to the cooling rack to cool completely.

I’ll fill the cups and share pictures soon.

Albondigas (Mexican Meatball) Soup and Cafe Bombon

I had planned on a Greek themed cooking weekend inspired by a package of phyllo dough in my freezer … galactoboureko and spanakotheropita and dolmathes. (I keep seeing those jars of brined grape leaves in the grocery store). I even wrote them down on a piece of paper.

And then I picked up a two pound package of fresh lean ground beef on sale at Freshco and decided to make albondigas (Mexican meatball) soup since my friend Spikesgirl58 had shared her recipe with me earlier in the week. Well, I started with her recipe.

And then I made a few changes.

Are you surprised?

I figure that about 90% of the recipe is hers.

I thawed the rest of the 1 pound package of home made Mexican chorizo to add to the meatball mixture, and picked up some other items on Saturday morning, including baby spinach, fresh cilantro and limes.

Spikesgirl’s Albondigas (Meatball) Soup – makes 6 – 8 main-dish servings

Meatballs – makes 40-44 meatballs, use half of the meatballs in soup below

1 1/2 – 2 pounds lean ground beef (or half beef and half raw chorizo sausage**)
1/4 cup bread crumbs
1 tsp salt
1 egg, well beaten
1/2 tsp red pepper flakes
1** – 3 cloves garlic, finely minced
1/2 cup fresh herbs (parsley, cilantro**, mint** and oregano), coarsely chopped
2 tbsp – 1/4 cup** rice

Soup

6 cups chicken stock
4 cups beef stock or consommé
1/2 tsp dried oregano (Mexican or Greek)
1 medium sized onion coarsely chopped
4 medium /6 small carrots, peeled and coarsely chopped
1 cup chopped tomatoes or canned with liquid (optional)
1/2** – 1 cup frozen corn (optional)
1/2** – 1 cup frozen peas (optional)
1/2** – 3/4 pound baby spinach
2 to 3 limes, cut into wedges

** Amounts I used

Combine ground beef/chorizo, bread crumbs, rice, garlic, red pepper flakes, chopped herbs, salt and egg. Form into meatballs about 1 inch in diameter (~2 tbsp).

In an 8 quart kettle, combine the chicken stock with the beef stock, onions and oregano.

Bring to a boil; reduce heat to a simmer. Drop the meatballs into the stock.

Simmer meatballs for about 5 minutes, then spoon off any fat. (THIS IS IMPORTANT … I didn’t do it and ended up with a layer of fat on top of my soup.)

Add the carrots and potatoes. Continue simmering, uncovered, for about 20 minutes or until carrots and potatoes are tender to bite.

Meanwhile, clean spinach discarding the tough stems. Wash leaves and chop the large ones in half. Add to stock along with corn/peas and tomatoes and cook, uncovered, for an additional 5 minutes.

“Ladle into bowls and pass limes,” according to Spikesgirl.

* * *

I used the second pound of ground beef for some spaghetti sauce and threw in some other leftover items from my freezer including sauteed mushrooms and pureed tomatoes.

Cafe Bombon

I thought this coffee drink would pair well with a Mexican soup as it has Spanish/Mexican roots … being equal parts sweetened condensed milk topped with piping hot espresso. Serve in a tall clear glass with a spoon so your guests can admire the layers and then stir and sip this VERY sweet drink. It cools quickly by the way.

April Clear-out

I haven’t done much cooking in April, certainly nothing post-worthy, but I thought I’d share some of the tasty things I made.

Barbecue meal of giant hamburgers and sausages, with mac and cheese and corn side dishes, and a Mexican beer to wash it down.

Burgers (ground beef and pork) and sirloin tip steak, chicken breast basted with Jamaican barbecue sauce and Grill ’em sausages

Baked chicken drumsticks with the jerk bbq sauce, mac and cheese, onion rings and raw broccoli with ranch dressing

Oven baked pork chop and baked potato

Hot Italian sausage and broccoli over pasta

Thin crust pepperoni and mozzarella pizza

I picked up some frozen chicken cutlets and used them in several dishes including a Chicken Alfredo salad and a Mexican chicken and rice wrap with Taco Bell hot sauce.

Breakfast burrito with a pepperoni omelette, home fried potatoes, Mexican rice and avocado

Sushi – fake crab legs and avocado or cream cheese filling. I also made an attempt at a Caterpillar/Dragon roll with a garnish of spicy Mayo with flying fish caviar.

Orange curd and …

an orange loaf cake

Cheddar cheese straws and bars

Japanese Trio

I’ve had a sushi craving for a while now, but the budget doesn’t allow for an outing as I’m saving up for b’day dim sum next weekend. So, I dug into my freezer (duh!) for a couple of ingredients.

No recipes cause they’re all things I’ve posted YEARS ago, so you’ll have to go looking. (I’ll try to add links back to the recipes.)

I started with a savoury pancake, okonomiyaki, which features shredded cabbage (I used a bagged coleslaw mix as a time-saver) and sliced surimi aka fake crab ‘legs’. Instead of the sauce from the recipe, you can use bbq, tonkatsu or eel sauce, as I did.

Following up with inari sushi, which are seasoned fried tofu pockets filled, traditionally with sushi rice. I topped them with spicy fake crab legs and egg salad. I was tempted to make a third topping of tuna salad but I’d made too much of the other two toppings for the leftover inari from the can which I’d frozen away. For an interesting and tasty variation, you can fill your tofu pockets with somen noodle salad.

The spicy crab was garnished with masago (capelin roe) and the egg salad with shichimi togarashi (chili pepper condiment).The inari was served with the last of my sake. The bottle is pretty too. 🙂

And since I had a couple of cups of leftover cooked sushi rice, I decided to make a donburi or rice bowl. For a topping, I used one of the larger chicken cutlets/katsu made previously and an egg poached in the simmering sauce. I only used 1 cup of the rice so I think I’ll freeze away the rest. The only recipe you need is for the simmering sauce as the topping choices for the rice bowl are very flexible.

The egg stuck to the bottom of the pan while poaching so I lost a lot of the yolk to the simmering sauce. Oh well. What was there was still somewhat runny, the way I like it.

December Round-Up: Bread, soup and a bunch of other stuff

I’m sorry but I’ve been a bit distracted and haven’t kept up with my posts this month. Here are a couple of recipes for buns, 3 for soups and a lot of pictures of meals I’ve made to make you salivate. I hope to do better in 2016.

Bread/Buns

  1. Pretzel Buns

Crumb

Pretzel Buns – makes 6-8 buns

200 ml warm water
1 pkg (2 1/4 tsp) active dry yeast
1 tbsp sugar
1 tsp salt
2 tbsp vegetable oil (ie sunflower oil)
2 1/2 cups (about 300g) all-purpose flour, plus more if needed
4 tbsp baking soda
1 egg, beaten
sea salt for sprinkling

Add the sugar to the warm water and stir until dissolved. Sprinkle the yeast over the top and let it rest for 5-10 minutes (it should be foamy).

Put the flour and salt in a medium bowl then pour in the yeast and oil and mix well with a spoon. When it’s well combined, knead the dough with your hands for several minutes. If needed, add more flour. The dough shouldn’t be sticky.

Once ready, shape into a ball and brush lightly with oil. Place the dough in a bowl and cover with plastic wrap and then with a towel. Leave it to rest somewhere warm. This would take about 1 hour. The dough will double in size.

When it’s ready, take it out of the bowl and knead it again a little bit on a lightly floured surface. Cut the dough into 6 (or 8) pieces and shape them into balls. Cover the balls with a light towel and leave them to rest. This time for about 30 minutes.

Now it’s time for the part that will give these buns their appetizing crust.

First, prepare a baking sheet covered with parchment paper.

In a large saucepan, bring 1 1/2 liters (6 cups) of water to a boil. Remove from the heat and add the baking soda little by little (it’s going to foam, so don’t just dump all of the soda at once, because it will overflow and turn your stove into a mess). Place back on heat.

Place 2 or 3 of the buns in the water and poach them for 30-40 seconds on each side. Take them out with a slotted spoon and put them on the baking sheet.

Preheat the oven to 200 deg C (395-400 deg F).

Brush the buns with the beaten egg, sprinkle some sea salt (or pretzel salt, if you have). Make several cuts on top of them with a sharp knife.

Bake the buns for about 15-20 minutes or until they’re a nice brown colour.

Let cool for 5 minutes on the baking pan and then transfer to a cooling rack.

      2. Easy White Buns for Xmas

Debra C’s Easy White Bread – makes 1 loaf of bread (in 8″ x 4″, 9″ x 5″ or 13″ Pullman), 2 free form loaves, 15 dinner rolls  baked in a 9″ x 13″ pan.

1 1/4 cup warm water
3 tbsp sugar
5 tsp active dry yeast
1- 1 1/2 tsp salt
1/4 cup oil or melted butter
3 – 3 1/2 cup all purpose unbleached flour

Put warm water, yeast and sugar in medium sized bowl and stir until dissolved. Let sit for about 5-10 minutes or until foamy.

When yeast blooms/bubbles, add salt and oil/butter, stir until salt is dissolved.

Start adding flour slowly (1/2 cup at a time) and stir with spoon until you can’t stir any more.

Flour your hands and turn out dough on a lightly floured surface and keep adding flour as you knead. This is going to take several minutes, adding just a bit of flour at a time. After adding flour just form a ball and cover with your bowl.

Let rise 5 minutes in the bowl, covered.

Roll out or gently press with your knuckles, until it becomes a rectangle (10″ x 14″).

Roll up and place the dough, pinched seam down, into a greased loaf pan. Cover with a towel and let rise 20 minutes or until double in size in a warm place.

Preheat the oven to 375 degrees Fahrenheit and cut a slit in the top of the bread. Brush with a little egg glaze or milk.

Bake approx. 20-30 minutes until done.

Cool before cutting.

For rolls – Divide into 15 equally sized portions and shape into balls. Place into an oiled 9×13 inch glass or ceramic baking dish and let rise.

Brush with egg wash (1 large egg beaten with 1 tsp of cold water) and bake in the preheated oven for about 25 minutes or until golden brown on top.

Let rest in dish for about 10 minutes and then remove to cooling rack or the bottoms may get a bit soggy.

Soup

  1. Kale and Hot Italian Sausage Tri-Colour Gnocchi Soup

Kale and Hot Italian Sausage Tri-Colour Gnocchi Soup – serves 4-6

1-2 tsp vegetable oil
4 links hot Italian sausage, casing removed
1 small white onion, peeled and diced
4 cups good-quality chicken stock
1 (12-ounce) jar roasted red peppers, drained and diced (optional)
1 bunch kale, roughly chopped (and stems removed, if desired)
1 pound potato gnocchi, tri-colour … for colour
1/2 cup heavy cream
salt (1/2 tsp) and pepper (1/4 tsp), to taste starting with amounts noted

optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

In a large saute pan over medium-high heat, cook the sausage and onion until the sausage is browned, breaking up as much as possible. Drain out as much of the excess grease as possible.

Add in the chicken stock, salt, pepper and diced roasted red peppers (if using), and bring the mixture to a simmer (still over medium-high heat). Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine. Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender. Stir in the heavy cream.

Season to taste with additional salt and pepper if needed.

Serve warm with desired toppings.

NOTE: If you can’t find hot Italian sausage, use mild and add a sprinkling of crushed, dried red chili pepper flakes.

    2. Turkey Wild Rice Soup

Cream of Turkey and Wild Rice Soup – serves 6-8

4 cups chicken broth (or 4 cups water and 2 tbsp chicken soup mix)
2 cups chicken breast (cooked, and cubed)
4 oz long grain and wild rice blend
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
1/4 cup plus 2 tbsp butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced or 2 tbsp dried onion soup**
1 cup corn, canned or frozen (optional)
1/2 cup whipping cream
~1/2 cup water

** What I used

In a large sauce pot, saute the carrots, celery and onion in the butter over medium heat.

After a few minutes, add the flour, stir into the butter and cook for 3-4 minutes to cook out the rawness in the flour.

Stir in the chicken broth a cup at a time until it’s all been added to the pot. Add the corn (if using), onion soup mix (if you didn’t use onion), black pepper, cubed chicken and rice blend. Bring to a boil then cover the pot and reduce the heat until the soup is simmering and cook for 25 min, or until the rice is tender.

Whisk in the whipping cream and check the thickness. If too thick, add the additional water. Taste for seasoning. If too salty due to using the dried soup mix, you may wish to add a bit more water.

    3. Chicken Chile Verde Soup

Chicken Chile Verde Soup – serves 6

1 tbsp olive oil
1/2 cup chopped onion
1 clove garlic, minced
4 cups chicken broth
3 cups water, divided
1 cup masa harina
1/2** – 1 cup cup green enchilada sauce
1/2 jalapeno pepper**, diced or 1 4 oz can diced green chiles
1 tsp chile powder
1 tsp cumin
1/2 – 1 tsp salt
1/8 – 1/4 tsp ground black pepper
1 cup shredded Monterey Jack or old Cheddar** cheese
4 oz cream cheese
2 cups cooked, shredded chicken

Garnish: additional Monterey Jack cheese and crushed tortilla chips for topping, if desired

** What I used

Heat the olive oil in a large saute pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add in the garlic and cook for another minute.

Add in the chicken broth.

Combine 2 cups of the water with the masa harina, whisking until smooth. Pour into the pot along with the remaining cup of water, enchilada sauce, and jalapeno or green chiles. Season with the salt, chile powder, cumin and pepper to taste. Cook for 30-40 minutes, until thickened.

Stir in the Monterey Jack and cream cheese. Cook until the cheese has melted, whisking if needed, 5-10 minutes. Stir in the chicken and cook until heated through.

Serve topped with additional Monterey Jack cheese and crumbled tortilla chips, if desired.

NOTE: This soup will get thicker upon standing. If you like a thinner soup, use more water or chicken broth to thin it out.

Miscellaneous Meals

Mushroom Alfredo and chicken cutlet

Chicken cutlet, mashed potatoes

Pizza – Italian sausage and mushrooms

Meatloaf, baked beans, onion rings and coleslaw

Roasted chicken breast, baked beans and coleslaw

Meatloaf, mashed potatoes, coleslaw

Pan fried pork chop, mushroom gravy over mashed potatoes, corn and salad