Rice

Homemade Bibimbap!! Korean Deliciousness!

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So lately I have been watching a lot of Youtube videos of Korean cooking as I have been craving it and I got inspired to make my own Bibimbap which is one of my favourite dishes of all time. I won’t give all the recipes for the various toppings and the side dishes as I got them all from a lady named Maangchi who is an amazing Korean cook and shares her recipes on Youtube, in her cookbook and on her website at www.maangchi.com.  You should check her out!

Bibimbap

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First you need a well-seasoned heavy stoneware or cast-iron pan.

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Then make some short grain rice in the usual method that I have shared several times on this blog.

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I already made some Kimchi yesterday and it is already fermenting, yeah science!!

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I made some seaweed salad as a side dish as well.

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And a daikon radish and Korean pear salad too.

For the toppings, I made the following:

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Julienne carrot

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Zucchini

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Steamed sweet potato

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Preserved turnip that I bought at a local Asian store.

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Steamed bean sprouts

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Sauteed Shiitake mushrooms

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Enoki mushrooms

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Thinly sliced pork with seasonings

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Thinly sliced beef with seasonings

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Lotus root sautéed with garlic and green onion

So once my rice is well cooked, I heated up my cast-iron pan over medium high heat add some vegetable and sesame oil and add about 4-5 cups of cooked rice.  Then I arranged my various toppings on top and place a raw egg yolk or three (since there are three of us for dinner tonight) in the centre.  Once the rice starts to cook on the bottom and crackle and sizzle and steam will rise up from the pan.  Then I removed it from the stove and stirred it all together at the table.  The point is to stir in the ingredients and the heat of the hot rice heats them up.  I decided to err on the side of caution and cook the meats up before adding them to the Bibimbap but traditionally the meat goes on top raw and cooks in the sizzling hot rice.

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Here is the hot pepper paste that I served with our dinner.

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Here is the finished product!!  Gorgeous, delicious and nutritious!!!  It was very well received by my daughter Kate and her fiancé Chris.  Definitely a repeatable dish.

I hope you try out making some of the recipes from Maangchi’s website and Youtube videos.  She is a wonderful cook and teacher and is quite enjoyable to watch.  Cheers, Michele

Aloo Gobi!! Cauliflower And Potato Curry!

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I have been craving Aloo Gobi which is a simple vegetable curry for a while now and so I finally bit the bullet and made some.  It is so yummy and comforting.  I got new potatoes and a cauliflower on the discount table at my local fruit and veg store so this is a very cheap meal.  You can add meat or chickpeas to the recipe to make it a whole meal, but we are having it with tandoori spice rubbed chicken breasts off the BBQ!  Yummy.  Serve it with rice and naan bread if you have it and you have a super simple supper.  Hope you try it.

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Aloo Gobi

1 small head of cauliflower cut into small flowerettes

2 pounds of potatoes cut into bite size pieces

1 large bunch of fresh cilantro, leaves and stems separated and finely chopped

1 tbsps of vegetable oil

2 onions cut into small pieces

3 large cloves of garlic finely minced

2 inch piece of ginger finely minced

3 small hot chilis finely minced

2 tsps of tumeric

2 tsps of cumin

2 tsps ground coriander seed

1 tsp curry powder

1 tsp salt

1 large 16 oz tin of crushed tomatoes

2-3 cups of water, vegetable or chicken stock

2 cups frozen peas

In a large pot heat oil over medium heat.  Add the onions and cook until translucent.  Then add chilis, garlic, ginger and the finely minced stems of the cilantro.  Stir til slightly cooked.  Add potatoes and cauliflower, spices and salt and stir well to coat the vegetables.  Add can of tomatoes.  Then cover the vegetables with as much stock or water as it takes to just cover.  Simmer over medium  to low heat for 30 minutes. Check the potatoes and cauliflower and add the frozen peas.  Cook for another 30 minutes until liquid reduces.  This may take longer depending on the size of your pot.  Once ready sprinkle with the chopped cilantro leaves and serve with steamed rice.  Perfect delicious and easy vegetarian meal or side dish. But like I said, you can add chicken or chickpeas to add some protein.  Hope you try it.  Cheers, Michele

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Gluten-free Dessert Crepes Multiple Ways!!

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I found this recipe on www.Food.com and have made it several times with amazing results.  I have included three recipes for fillings plus some other options. If you want to use these crepes for a savoury recipe, omit the sugar and cook as usual before filling.

Image courtesy of www.ashlandfoods.com
Image courtesy of www.ashlandfoods.com

Gluten-Free Dessert Crepes

1 cup rice flour

1/4 tsp salt

1 Tbsp sugar

1 cup milk

2 eggs

1 Tbsp melted butter

Mix all ingredients together well until smooth.  In a lightly greased crepe pan over medium high heat, pour 1/4 cup of batter and swirl to cover bottom of pan evenly.  Cook until lightly browned on bottom, flip and cook 30-45 seconds more. Remove from pan and stack on a plate.  Cook all batter in the same way.

Bananas Foster Filling

1/4 cup butter

1/4 cup brown sugar

1/2 tsp ground cinnamon

4 bananas sliced

pinch of salt

1 Tbsp dark rum

In a non stick fry pan melt butter, add sugar and cook until sugar dissolves.  Add all other ingredients and cook until bananas are slightly soft.  Fill crepes with batter and serve.

Caramel Apple Filling

1/4 cup butter

1/4 cup brown sugar

pinch of nutmeg

1/4 tsp cloves

1/2 tsp cinnamon

pinch of salt

4 apples peeled, cored and sliced thin

In a large non-stick fry pan over medium heat, melt butter, add brown sugar and cook until bubbling.  Add all other ingredients and cook until apples softened and sauce has thickened.  Fill crepes with filling and serve.

Chocolate Peanut Butter Filling

1/2 cup chocolate chips

2 Tbsp cream

pinch of salt

1/2 cup peanut butter

In a heat proof bowl over a pot of boiling water, melt chocolate chips with cream and salt.  Once melted, allow to cool slightly until just warm to the touch.  Equally divide peanut butter and chocolate spread over the crepes and serve.

I hope you enjoy these three options of fillings for these delicious crepes.  You can also fill them with yogurt or whipped cream and fresh fruit.  Cheers, Michele

Bahn Kep La Dua!! Vietnamese Coconut Pandan Waffles!!

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I don’t usually post recipes back to back, but a fantastic girl from work, Melanie who gave me those beautiful button earrings that I posted a while ago, gave me this recipe.  She also gave me the Pandan extract, coconut milk, tapioca starch and rice flour to make them.  She is awesome to give me such a great gift, goodness knows I love to try out a new recipe and to give me everything I needed to try them is amazing too. So this morning I tried out the recipe and I am in love with them…they are so freaking good!!  They are sweet and slightly nutty like pistachios with a slight floral note.  So amazingly good that I ate them hot fresh off the waffle iron with no syrup or fruit.

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Now be aware that the Pandan extract is a very deep green and will colour your waffles a lovely shade of green.  This is supposed to happen.  Pandan extract can be purchased at an Asian food store, just ask for it if you can’t find it.  I hope you try this recipe out.

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Bahn Kep La Dua. Vietnamese Coconut Pandan Waffles

1 egg beaten
1/2 can of coconut milk
1 tablespoon of melted butter
1/2 tsp Pandan extract
1/4 cup rice flour or tapioca flour
1/2 cup gluten-free flour
4 tablespoons of sugar
1 tsp of baking powder
Pinch of salt
Oil or spray for greasing waffle iron

Preheat your waffle iron. Mix all dry ingredients in one bowl.  Mix all wet ingredients in another.  Mix the two together but do not over mix, just til smooth.

Cook in your waffle iron until lightly browned.  Enjoy with fruit or yogurt, I think they are sweet enough that they can be eaten without syrup.  I absolutely love them.  Hope you try this recipe out.  Cheers, Michele

Plan Overs Perfect Steamed Rice!! Three Upcycled Recipes!

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For years I struggled to make perfect rice, but it was hit or miss…and mostly miss.  It would be all stuck together, or stuck to the pot, or undercooked.  But, luckily for me, a friend of mine, Dulcie, taught me how she and her family make perfect rice in the oven and I have used this recipe ever since.  She said in her culture a woman isn’t ready to be married until she can cook perfect rice.  I don’t know about that, but I do know this recipe works perfectly every time, doesn’t boil over and doesn’t stick to the pan.  It seems like a simple thing to make such a basic thing as rice well, but I thought I would share this great tip.  The oil coats each grain of rice, keeping them separate and fluffy.

Perfect Steamed Rice

1 Tbsp vegetable oil

1 cup basmati or jasmine rice

1 tsp salt

1 1/2 cups water or stock

2 tsps butter

Preheat oven to 350 degrees F.  On the top of the stove in a heavy saucepan, heat the oil on high heat til hot.  Add rice and stir well to coat with oil.  When about a third of the rice has turned bright white instead of the normal translucent, add salt and water or stock and butter.  Bring just to a boil, stirring occasionally and then put the lid on and pop it in the oven.  Bake for 20 minutes and then remove from oven.  Allow to sit for 5 minutes on the stove off the heat with the lid on.  Enjoy.  Such a simple recipe but after years of ruining, burning and boiling over rice, this was a wonderful change.  Perfect rice every time.   Now on to the “Plan Over” recipes.

Photo courtesy of jocooks.com
Photo courtesy of jocooks.com

Mexican Chicken Rice Salad

2 cups cooked rice

2 cups chopped cooked chicken

3 tomatoes chopped small

1 cucumber chopped small

1 red pepper chopped small

3 green onions with tops chopped fine

1 can of corn drained

1 can of black beans rinsed and drained

juice of 2 limes

1/2 cup sour cream

4 Tbsps olive oil

1 tsp black pepper

1 tsp salt

large pinch cayenne pepper

In a large bowl mix all ingredients well until well combined.  Let sit for 10 minutes to allow ingredients to absorb dressing.  Top with shredded cheddar cheese and salsa to serve.

Photo courtesy of www.kalynskitchen.com
Photo courtesy of www.kalynskitchen.com

Stuffed Peppers

4 largest any colour peppers, tops removed and reserved, seeds and ribs removed discarded

1 cup cooked rice

1 pound ground beef or turkey

2 Tbsps olive oil

1 large onion chopped fine

3 cloves garlic minced fine

1 jar tomato sauce

1 tsp paprika

1 tsp oregano

1/2 cup of grated cheese of your choice; mozzarella or cheddar or Gouda

Preheat oven to 350 degrees F.  Oil a large baking pan with 1 tsp of the olive oil In a large fry pan, heat the rest of the oil.  Sauté onion until soft, add garlic and ground meat and cook til meat is soft.  Add 1/2 cup of tomato sauce and the cooked rice to ground meat.  Cook 5 minutes more.  Place stuffing into the peppers and place in baking pan. Place tomato sauce mixed with paprika and oregano over peppers and top with cheese.  Bake for 20-25 minutes til peppers are soft and cooked.  Serve.

Image courtesy of www.recipe.com
Image courtesy of www.recipe.com

Creamy Rice Pudding

1 1/2 cups of cooked rice

1/2 cup half and half cream

1 cup 2% milk

2/3 cup golden raisins (the only ones my daughter Katie will eat…fussy girl)

1/3 cup of sugar

1/2 tsp cinnamon

1/2 tsp grated orange peel

1 egg beaten

1/4 cup half and half cream

1 tsp vanilla

1 Tbsp butter

Preheat oven to 350 degrees F. In the saucepan in which you cooked the rice, add cream and milk, sugar, cinnamon, orange peel and raisins. Heat to a simmer. Put lid on rice and place in the oven and cook for 25 minutes. Once the rice has absorbed the cream and milk, stir in the egg, cream and butter. Stir very well until creamy and smooth. Place in oven for a further 3 minutes with cover on. Once done, take lid off and allow to cool. This is good warm or put in the fridge and allowed to chill where it will thicken even more.

Hope you like this use of left-over cooked rice. It is a wonderful basic comfort food that can be used in hundreds of ways.  These are just a few.  Cheers, Michele

Plan Overs For Cooked Turkey or Chicken!! Upcycled Recipes Three Ways!

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This is not the season where we are usually inundated with cooked turkey or chicken, but I always seem to have left overs when ever I roast a bird. These recipes can be used with either.

Image courtesy of www.allrecipes.com
Image courtesy of www.allrecipes.com

Turkey Enchiladas

10 corn tortillas

2 cups cooked turkey chopped

1/4 red onion chopped fine

1 red pepper chopped fine

1 can black beans drained and rinsed

1/2 cup shredded cheddar cheese

1/2 can black sliced olives

1/4 cup cream cheese

pinch of cayenne pepper

1 can red enchilada sauce

1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees F.  Mix all ingredients from turkey to cayenne pepper in a bowl.  Place 1/4 the enchilada sauce in the bottom of a baking dish.  Place the rest of the enchilada sauce in a flat bowl and dip tortillas in to moisten before stuffing with 1/10th of the mixture.  Roll up enchilada and place in the pan.  Continue until all tortillas and filling are used.  Cover enchiladas with remaining sauce and the remaining cheese.  Bake for 20 – 25 minutes until sauce and cheese is bubbling and cooked through.

Image courtesy of www.finecooking.com
Image courtesy of www.finecooking.com

Turkey Tortilla Soup

1 Tbsp olive oil

1 onion

1 1/2 Tbsp Chili Powder

1 small can of tomato paste

6 cups of chicken broth

2 cups shredded cooked turkey

1 can of black beans drained and rinsed

1 can corn drained and rinsed

1 cup chopped fresh tomatoes

salt to taste

Toppings:

3 corn tortillas cut into thin strips

2 avocados so chopped small pieces covered with juice of 1 lime

1/2 cup salsa

1/2 cup queso fresco or feta cheese

1/4 cup sour cream or plain yogurt

In a large Dutch oven, heat oil over medium heat and sauté onions until soft.  Add Chili powder and tomato paste and cook, allowing the paste to brown slightly, stirring constantly (this adds a certain smokiness to the soup).  Add broth, chicken or turkey, beans, corn and tomatoes.  Cook for 15 minutes over low heat.  Serve with toppings.

Image from www.tasteofhome.com
Image from www.tasteofhome.com

Turkey A La King

2 Tbsp butter

1 onion minced small

2 cups sliced mushrooms

2 celery stalks minced small

1 green pepper cut small

2 Tbsp corn starch

1 cup chicken stock

1 cup milk

1 cup frozen peas

salt and pepper to taste

2 cups chopped cooked turkey meat

2 cups cooked white or brown rice

In a large heavy sauce pan cook onion, mushrooms, green pepper and celery until soft.  Mix cornstarch with milk and add the milk mixture, stock, peas, salt, pepper and turkey meat to vegetables.  Cook until sauce thickens.  Serve with rice.

I hope you enjoy these turkey plan over recipes.  Give them a try and let me know what you think.  Cheers, Michele

Salmon Kedgeree!! Delicious Simple Recipe!

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Tonight I made this delicious dish for supper, my mom used to make this for us when I was a kid.  I haven’t had it for a long time, and was craving it.  It is normally made with smoked fish, but as I didn’t have any, I used tinned salmon.  Hope you enjoy.

Salmon Kedgeree

3-4 cups cooked rice

2 tins of salmon undrained

6 hard-boiled eggs peeled and quartered

2 Tbsps of vegetable oil

1 Tbsp butter

1 onion minced fine

3 green onions chopped fine

1 inch of ginger minced fine

1 Tbsp of curry powder

1 tsp tumeric

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper ground

2 large tomatoes chopped

1/4 cup of lemon juice

1/4 cup chopped fresh cilantro

In a large fry pan, heat oil and butter.  Sauté onion until soft and lightly browned, add green onion and ginger.  Sauté til soft and fragrant.  Add spices and sauté for 2 minutes.  Add tomatoes and lemon juice and sauté for 2 more minutes.  Add rice and salmon and mix until rice is well coated.  Add chopped eggs and cilantro and heat through.  Serve with yogurt mixed with fresh cilantro and green onion.

I hope you enjoy this delicious and quick recipe.   Another quick plan-over for cooked rice.  Cheers, Michele