 |
| Minestrone Soup with Rice |
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Tuesday, October 11, 2011
Monday, February 28, 2011
Rice Pasta
For someone who loves pasta and can't safely eat it any more, rice pasta is a great blessing. Welcome back, comfort food! Macaroni with Cheese is better than ever.
There are various brands and blends. As we are focusing on rice now, we have bought "DeBoles" brand which is made entirely from rice. In the small print we see that DeBoles is a division of the Hain Celestial Group. We have the product in two forms, spaghetti and penne. (Other shapes are available but not at Walmart.) Note that each box contains only 8 ounces. The typical package of durum wheat spaghetti contains twice that.
Rice pasta is an acquired taste, but only because it doesn't taste, as one is expecting, like wheat. I now like it as well as I do wheat pasta, because it is tender and has a delicate flavor.
Start with:
Large potful of boiling salted water
Pour in the pasta, stir, and allow the water to return to a full boil. Then turn it down so that it continues to boil but not violently. Do not cover the pot.
Rice pasta requires close watching as you boil it, because it is a bit too easy to go from underdone to overdone! Test often for doneness. You'll notice that rice pasta emits a lot of starch into the water. As soon as the pasta is done, but still firm, drain off the hot water and then add cold water to the pot in which to rinse some of the starch off of the pasta. (If you have drained by pouring it all through a colander, return the pasta to the pot to rinse.) Cold water will also stop the cooking so it doesn't become overdone. Swish it around a bit and drain again.
Your pasta is now ready to serve or to use in a recipe. I usually add a small amount of oil to the cooked pasta if it isn't used right away to stop it from sticking together.
If your intention is to make oven-baked macaroni and cheese, it's better to take the pasta off of the heat when it is still slightly underdone as it will of course cook more in the oven.
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
 |
| Rice Penne with Butter |
There are various brands and blends. As we are focusing on rice now, we have bought "DeBoles" brand which is made entirely from rice. In the small print we see that DeBoles is a division of the Hain Celestial Group. We have the product in two forms, spaghetti and penne. (Other shapes are available but not at Walmart.) Note that each box contains only 8 ounces. The typical package of durum wheat spaghetti contains twice that.
Rice pasta is an acquired taste, but only because it doesn't taste, as one is expecting, like wheat. I now like it as well as I do wheat pasta, because it is tender and has a delicate flavor.
Start with:
Large potful of boiling salted water
Pour in the pasta, stir, and allow the water to return to a full boil. Then turn it down so that it continues to boil but not violently. Do not cover the pot.
Rice pasta requires close watching as you boil it, because it is a bit too easy to go from underdone to overdone! Test often for doneness. You'll notice that rice pasta emits a lot of starch into the water. As soon as the pasta is done, but still firm, drain off the hot water and then add cold water to the pot in which to rinse some of the starch off of the pasta. (If you have drained by pouring it all through a colander, return the pasta to the pot to rinse.) Cold water will also stop the cooking so it doesn't become overdone. Swish it around a bit and drain again.
Your pasta is now ready to serve or to use in a recipe. I usually add a small amount of oil to the cooked pasta if it isn't used right away to stop it from sticking together.
If your intention is to make oven-baked macaroni and cheese, it's better to take the pasta off of the heat when it is still slightly underdone as it will of course cook more in the oven.
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
Friday, February 18, 2011
Fried Rice with Egg
 |
| Fried Rice with Egg |
Leftover rice. The longer it has sat in the cooker drying out, the better.
Other leftovers
Egg
Soy Sauce or Fish Sauce
Frying pan (or wok!)
Oil to coat the bottom of the pan
Heat the pan, and then spoon in the rice. The purpose here is to dry out the moisture and to brown the rice slightly. Let it go until the rice is no longer giving off steam and the grains are not clumping together.
Meanwhile, chop up onions and other ingredients (whatever you have on hand: bits of meat, tofu, shrimp, vegetables... )
Stir these into the rice and cook some more, until the onions are soft and everything is hot.
Beat up an egg with a bit of fish sauce or soy sauce; drizzle it around the rice, stirring constantly.
Some like this dish with egg still wet, others want it fully cooked. Suit yourself, and then serve.
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This recipe is #93 in Baker's Dozen Challenge Countdown!
Sunday, February 13, 2011
Carne Picada in Lemon-Tomato Sauce
This recipe is delicious, fragrant - and serendipitous. I found a package of "Carne Picada", whatever that might be, at Walmart. It was last day of sale and marked down so I took it home to experiment with. It seems to be very thinly sliced scraps of beef, with a bit of fat and gristle attached. If nothing else it could be a welcome change of texture from the usual hamburger. There are just under 3 pounds of meat (and "marinade") in the package.
Brown the meat in a large pan, in batches as it is a bit wet.
Lift the browned meat from the pan with a slotted spoon and put it into a 2-quart slow cooker
Skim the fat from remaining liquids and then add drippings to the crockpot.
Add:
1 onion, chopped and sauteed
1 large (28 oz) can crushed tomatoes
2 slices lemon
1 diced carrot
1 tsp. salt
1 Tb Demerara sugar
Simmer on "low" for several hours. When your whole house smells like lemon, it's ready!
Serve over rice with a garnish of cilantro leaves
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This recipe is #96 in the Baker's Dozen Challenge Countdown.
 |
| Browned Carne Picada in a 2-quart slow cooker |
Lift the browned meat from the pan with a slotted spoon and put it into a 2-quart slow cooker
Skim the fat from remaining liquids and then add drippings to the crockpot.
Add:
1 onion, chopped and sauteed
1 large (28 oz) can crushed tomatoes
2 slices lemon
1 diced carrot
1 tsp. salt
1 Tb Demerara sugar
Simmer on "low" for several hours. When your whole house smells like lemon, it's ready!
Serve over rice with a garnish of cilantro leaves
 |
| Carne Picada in lemon-tomato sauce over rice |
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This recipe is #96 in the Baker's Dozen Challenge Countdown.
Pasta Primavera
Start with "soffritto" which is celery, carrot, and onion in about equal amounts diced and sauteed in olive oil. Garlic and other flavorings may be added if wanted.
1/4 cup olive oil
3 cloves garlic
Heat thin-sliced garlic slowly in oil until it begins to darken. Then add:
1/2 c. diced carrot
1/2 c. diced celery
1/2 c. diced onion
note: experiment, but in the end you may decide to go heavy on the onion and light on the celery. Celery can be very dominant.
When the soffritto is well softened, lift it out of the pan to a holding dish, allowing the oil to drip back into the pan.
Prepare Vegetables
Any vegetable can be used in pasta primavera though colorful Spring vegetables are more usual. ("Primavera" means springtime.)
Cut vegetables in a shape to reflect the shape of the pasta you plan to use. Because on this occasion my pasta is spaghetti, I cut the vegetables in longish strips. For vegetables I used what I had on hand: yellow summer squash, zucchini, carrot, and red onion.
Turn up the heat to medium-high, wait for the pan to get hot, and add the vegetable strips. Allow it to cook unstirred for 3-4 minutes, then turn with a spatula and give it a couple of minutes more. Fast hot cooking gets the veggies done while leaving them colorful and crisp. If you have starchy pasta water nearby, toss in a quarter cup of it to stop the cooking (it will all boil off quickly) and to give a sheen to the vegetables.
Toss soffritto with your pasta, in the frying pan if pasta has become cold.
Slide the spaghetti into a plate or bowl and top with a generous amount of vegetables and some Parmesan cheese.
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This dish is #97 on the Baker's Dozen Challenge Countdown.
1/4 cup olive oil
3 cloves garlic
Heat thin-sliced garlic slowly in oil until it begins to darken. Then add:
1/2 c. diced carrot
1/2 c. diced celery
1/2 c. diced onion
note: experiment, but in the end you may decide to go heavy on the onion and light on the celery. Celery can be very dominant.
When the soffritto is well softened, lift it out of the pan to a holding dish, allowing the oil to drip back into the pan.
Prepare Vegetables
Any vegetable can be used in pasta primavera though colorful Spring vegetables are more usual. ("Primavera" means springtime.)
 |
| Carrots, zucchini, yellow squash, and red onion slices |
Cut vegetables in a shape to reflect the shape of the pasta you plan to use. Because on this occasion my pasta is spaghetti, I cut the vegetables in longish strips. For vegetables I used what I had on hand: yellow summer squash, zucchini, carrot, and red onion.
Turn up the heat to medium-high, wait for the pan to get hot, and add the vegetable strips. Allow it to cook unstirred for 3-4 minutes, then turn with a spatula and give it a couple of minutes more. Fast hot cooking gets the veggies done while leaving them colorful and crisp. If you have starchy pasta water nearby, toss in a quarter cup of it to stop the cooking (it will all boil off quickly) and to give a sheen to the vegetables.
Toss soffritto with your pasta, in the frying pan if pasta has become cold.
Slide the spaghetti into a plate or bowl and top with a generous amount of vegetables and some Parmesan cheese.
 |
| Pasta Primavera with gluten-free rice spaghetti |
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This dish is #97 on the Baker's Dozen Challenge Countdown.
Thursday, February 10, 2011
Stir-Fry Beef
Marinade
2 lb lean beef, sliced thin
1/4 c. oil
Juice of 1 lemon
3 or 4 cloves of garlic roughly chopped
Mix, pack into a ziplock bag or other sealed container, and refrigerate for a few days. Turn or shake every day to stir the juices around.
Stir Fry
Gather vegetables for stir fry. Almost any vegetable is good, just use what you have. Some examples could be:
onion
bell pepper
carrot
mushrooms
sweet potato
broccoli
squash
cabbage
water chestnuts
celery
fresh ginger
small hot peppers
(don't eat these last two! They're there to flavor the juices.)
A variety of colors is more pleasing.
Prepare vegetables for stir-frying and set aside in separate bowls. Slice or, where that isn't suitable, as for example broccoli florets, break into bite-size pieces.
Heat a large pan.
Add 2 Tb. oil. Peanut oil is best for stir-fry.
Stir-fry the meat in small batches, 1 or 2 minutes on each side. Replenish oil as needed. Don't crowd the pan; meat should fry, not boil in marinating juices! As the pieces get done move them from the pan to a large bowl. Drizzle in soy sauce, if you are using it, after the food is taken from the pan because the sauce will scorch and burn.
Next stir-fry the vegetables one by one, hot and fast and not too long, as you want them to be still colorful and not too soft. Layer the vegetables over the meat in a bowl. Allow pan to heat back up between batches, adding more oil as needed.
Sauce
No sauce is needed for stir-fry but if you want it, mix a spoonful of cornstarch or white rice flour into a cupful of cold water until it is well blended, no lumps, then pour it into the emptied pan. Scrub the bottom of the pan vigorously with a spatula while the water is heating to get up all the stuck good bits. (If anything has scorched, obviously you won't be able to do this. Clean the pan first!) Have more liquid handy because your sauce will thicken rapidly once it's hot.
In stir-fry, some sort of sweet and sour blend works best. Believe it or not, that familiar red sauce is made from water, vinegar, sugar and ketchup. I like lemon or lime, orange or pineapple juice, just enough sugar to overcome the tartness, and soy sauce.
Toss stir fry layers together (with sauce if you have any) and serve over rice.
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This is #98 in the Baker's Dozen Challenge Coundown.
2 lb lean beef, sliced thin
1/4 c. oil
Juice of 1 lemon
3 or 4 cloves of garlic roughly chopped
Mix, pack into a ziplock bag or other sealed container, and refrigerate for a few days. Turn or shake every day to stir the juices around.
Stir Fry
Gather vegetables for stir fry. Almost any vegetable is good, just use what you have. Some examples could be:
 |
| ginger, red and green peppers, onion, yellow squash |
onion
bell pepper
carrot
mushrooms
sweet potato
broccoli
squash
cabbage
water chestnuts
celery
fresh ginger
small hot peppers
(don't eat these last two! They're there to flavor the juices.)
A variety of colors is more pleasing.
Prepare vegetables for stir-frying and set aside in separate bowls. Slice or, where that isn't suitable, as for example broccoli florets, break into bite-size pieces.
Heat a large pan.
Add 2 Tb. oil. Peanut oil is best for stir-fry.
Stir-fry the meat in small batches, 1 or 2 minutes on each side. Replenish oil as needed. Don't crowd the pan; meat should fry, not boil in marinating juices! As the pieces get done move them from the pan to a large bowl. Drizzle in soy sauce, if you are using it, after the food is taken from the pan because the sauce will scorch and burn.
 |
| beef stir-fried in peanut oil |
Sauce
No sauce is needed for stir-fry but if you want it, mix a spoonful of cornstarch or white rice flour into a cupful of cold water until it is well blended, no lumps, then pour it into the emptied pan. Scrub the bottom of the pan vigorously with a spatula while the water is heating to get up all the stuck good bits. (If anything has scorched, obviously you won't be able to do this. Clean the pan first!) Have more liquid handy because your sauce will thicken rapidly once it's hot.
In stir-fry, some sort of sweet and sour blend works best. Believe it or not, that familiar red sauce is made from water, vinegar, sugar and ketchup. I like lemon or lime, orange or pineapple juice, just enough sugar to overcome the tartness, and soy sauce.
Toss stir fry layers together (with sauce if you have any) and serve over rice.
 |
| Stir fried beef with vegetables over rice |
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This is #98 in the Baker's Dozen Challenge Coundown.
Subscribe to:
Posts (Atom)