Posts tagged ‘rice’

June 28, 2012

[Crock Pot] Mexican Stuffed Peppers

The Summer Heat drives many of us out of the kitchen and onto the deck to grill.

Although I love grilled food (especially because that means Rich is doing a lot of the work), sometimes I just don’t want to eat Grilled Goodies everyday! So, this summer, when Mother Natures turns on the heat & you don’t want to turn your oven-heat on… turn instead to your Crock Pot!


Now, we often think of the Crock Pot for making thick and hearty Winter Dishes – but it can easily adapt to make delicious fresh flavored lighter summer dishes! The gorgeous Peppers that will soon be overflowing from your bountiful Summer Garden can easily be cooked up for your next great dinner in your Crock Pot.

Take your classic Stuffed Peppers and switch it up with the Mexican Flavors.

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June 26, 2012

Pineapple Salsa with Grilled Tuna

Grilling & Summer go Hand-in-Hand. Recently I went on a little bit of a Non-Tomato Salsa kick, making this pineapple salsa as well as some Peach Salsa and a Savory/Sweet Strawberry Salsa. Savory Summer Fruit Salsas go amazingly well with Fresh Grilled Summer Proteins.

This Pineapple Salsa is beyond adaptable! You can serve this over a fish (we did Tuna, but Salmon or other fish would be great) or over some tasty chicken, over pork and even over some fresh steak. In addition to serving over proteins, this salsa is of course perfect with some tortilla chips or on top of your classic tacos!

Happy Summer, Happy Salsa, & get your Eat On!

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January 13, 2012

Black Beans over Cilantro Rice

I’m not sure if you have a Shop Rite near you – but I love their Can-Can Sale. One of the things I just stocked up on was Black Beans, since they were on sale for 48 cents a can!

In my effort to eat healthy and finish up older cans before adding new ones (and use the cilantro and jalepeno that was in the fridge before it went bad) – I came up with this easy & tasty Black Bean dish…. Think Vegetarian Burrito in a Bowl – this is also easily adaptable for your flavor preference so make this fast/easy/tasty dish to suit your taste buds tonight (or soon)!

Black Beans

  • 1 Onion, large diced
  • 3 cloves Garlic, chopped small
  • 2 cans Black Beans (drained)
  • >1 Jalapeno, minced
  • 1  – 2 Pepper(s), chopped
  • 1 Tablespoon Cumin
  • other spices to taste: red pepper flakes, salt, pepper

Heat a medium pan on medium-high heat and coat pan with Olive Oil. Cook onions until they start to soften (3 – 5 minutes). Then add the garlic and both peppers. Cook an additional 5 minutes and then add the rest of your ingredients. You can add some stock if you want this slightly more liquidy. This is not overly spicy – add more spice if that is the flavor you enjoy.

Serve over Cilantro Lime Rice with a dollop of Sour Cream, some salsa, avocados and some cheese!

Cilantro Lime Rice

  • 1 Cup Rice
  • 2 Cups Water (or chicken/veggie stock for more flavor)
  • 1/2 cup chopped Cilantro
  • 1/4 cup Lime Juice
  • 1 Tablespoon Sugar

Cook rice according to package directions (replacing the stock for water in my opinion). Once your rice is cooked – mix in the chopped Cilantro, lime Juice and sugar – adjust as needed. SUCH an easy Mexican side dish that kicks up the flavor or plain white rice.

And I leave you with this, Today’s Question of the Day… what is your favorite food to stock up on when it goes on sale (without trying to be an extreme couponer or hoarder?)

July 12, 2011

Sesame Crab Cakes & Sesame Snap Peas

We recently got a bumper crop of Snap Peas from our Co-Op (at least it was a lot for me who does not did not like Peas). I needed to do something with them to “mask” the flavor (but ended up snacking on lots of these raw and then also could not get enough of them in their final product – so I guess I like them now (just not cooked to death like the frozen kind I grew up having I guess), sorry mom – I love your cooking but just not the frozen veggies!?

I found Kelsey’s Sesame Sugar Snap Peas and knew that I would enjoy it. I ran with the Asian theme and found that Better Homes & Garden had an Asian flavored Crab Cakes. I love Asian, I love Crab Cakes – so I figured that I could not go wrong!!

These two tasty dishes make a super-awesome Asian Flavored Dinner that varies from your typical Asian dishes that you are used to having. So take a chance and take your favorite flavors and mix them with some favorite dishes and enjoy this dinner soon!

 

Sesame Sugar Snap Peas

  • 1 lb. sugar snap peas
  • dark sesame oil
  • black sesame seeds (or toasted regular sesame seeds until brown)
  • kosher salt

Pick through the sugar snap peas to remove any “not good” ones. Remove and discard the stem end and the string from each pod.  If the peas are too tough to eat raw, blanch them in boiling salted water for about 3 minutes, drain immediately, and then immerse them in ice water before starting the recipe.

Toss the snap peas in a bowl with desired amount of sesame oil (about 2T), seeds (1-2T), and kosher salt (1T). Serve at room temperature.

Asian Sesame Crab Cakes

  • 2 eggs, lightly beaten
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons bottled hot pepper sauce
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1 cup panko (Japanese-style) bread crumbs
  • 1/4 cup (2 stalks) chopped green onions
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons snipped fresh cilantro
  • 1 pound cooked lump crabmeat, flaked, or three 6-ounce cans crabmeat, drained, flaked, and cartilage removed OR just 2 packages imitation crab (about 3 cups)
  • 3 cups cooked brown rice, cooled
  • 1 tablespoon peanut oil or cooking oil
In a large bowl, combine eggs, soy sauce, rice vinegar, hot pepper sauce, honey, rice wine, sesame oil, and salt. Stir in bread crumbs, green onions, 2 tablespoons sesame seeds, and the cilantro. Add crabmeat and cooked rice; mix well.
Using moistened hands, shape crab mixture into about 10 patties (I usually just shape them as I go in whatever size works for me). In a large nonstick skillet, heat peanut oil over medium heat. Add however many crab cakes fit; cook about 10 minutes or until golden brown and heated through, turning once. If crab cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes
Serve crab cakes with Asian Crab Cake Sauce (an original I invented and didn’t really measure as I went – so just go with the flow and follow this OR invent whatever you and your family will like).
  • 1/4 cup Mayonnaise
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon honey
  • 2 Tablespoon rice wine vinegar
  • 1 teaspoon wasabi powder
  • 1 teaspoon ginger

 

And I leave you with this Question… What foods do you like changing the ethnic profile of (Mexican Sushi or Italian Tacos or something like that)!?
May 31, 2011

Pork Fried Rice

Growing up I was always a Lo-Mein kinda girl. So much so that when my parents would order Chinese, I would never even look at the menu (and pretty soon they just stopped asking me and just knew what to get me – Lo-Mein and Hot & Sour Soup!!). They would always make me try other things and here & there I would find things I liked (General Tso’s chicken, Sweet & Sour Chicken, Boneless Spare Ribs), but overall I was just a Lo-Mein Girl! Then, I went to college and for some reason I started ordering different things – or asked to try friend’s stuff! And it was then (even though I had always had it growing up) that I really decided that Pork Fried Rice is awesome!

So when my mom called me recently because she was going to Shop-Rite’s Customer Appreciation Day and did I want pork loin, because the price was too good to pass up but they already had some in the freezer – I obviously said yes. Little to my surprise (a ‘thank goodness I got a new fridge already’ kinda surprise) she had purchased me a 10 pound pork loin!

Yeah – 10 lbs and 2 people… wow! So I got to slicing and dividing (ended up with 4 meals of sliced pork loin, two 2 pound-ish hunks for slow cooker or something, and some small chunks to use in what else but pork friend rice!).

So I started to do some searching for good Fried Rice recipes because I always seem to just not make it right. This time I made sure to cook my rice as SOON as I got home from school so it was cooled by the time I went to cook the rest of the dish. The secret that I have been missing has got to be hoisin sauce – this taste was right on!! I like more kick to my fried rice, so next time I will get some of that red chili sauce or maybe just chinese mustard – but I want more of a kick.

This was super tasty, not too time-consuming – perfect for the next time you have a ton (literally!?) of pork sitting around OR have leftover pork OR just have the craving for fried rice (you can even add in whatever other veggies you like, or make this vegetarian very easily – play around & let me know how it goes!

Pork Fried Rice

as adapted from Sweet Pea Chef

  • 1 tbsp. sesame oil, divided
  • 1 tbsp. olive oil, divided
  • 2 boneless pork chops
  • 6-7 cremini (or a container of baby-bella) mushrooms, sliced
  • 1 shallot, chopped
  • 2 green onions, sliced plus more for garnish
  • 2 cloves garlic, minced
  • 1 tsp. freshly grated ginger
  • 1/2 tsp. crushed red pepper flakes
  • 3 cups cooked long grain rice
  • 3 tbsp. (low sodium) soy sauce
  • 1 tbsp. hoisin sauce
  • [1/2 cup frozen peas, thawed]
  • 1 small container sliced water chestnuts
  • 3 eggs, beaten
  • kosher salt, to taste
  • ground black pepper, to taste

Heat 1/2 tbsp. sesame oil and 1/2 tbsp. olive oil in a large skillet over medium-high heat. Generously season pork chops with kosher salt and ground black pepper. Brown each side. When cooked through, remove from heat and allow to cool, reserving the drippings in the pan. When cool enough to handle, chop the pork into bite-size pieces and set aside.

In the same pan, add the remaining 1/2 tbsp. sesame oil and 1/2 tbsp. olive oil and heat to medium-high. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the shallot, green onions, garlic and ginger and cook for 5 minutes. Add the chopped pork, rice, soy sauce, hoisin sauce and thawed peas and stir to combine.

Push the rice mixture to one side of the skillet. Pour the eggs into the cleared side of the skillet and scramble. Once mostly scrambled, break up with spatula or spoon and combine eggs and rice mixture. Season with kosher salt and ground black pepper, if necessary. Garnish with sliced green onions, if desired.

And I leave you with this quote… “Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul – chicken, pork half a cow. They must think we’re the greatest hunters on Earth!” (Anne Tyler)

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