Tag Archives: rice

Mushroom and Rice Soup

7 Jul
Mushroom and rice soup garnished with parmesan cheese.

Mushroom and rice soup garnished with parmesan cheese.

This recipe provides approximately four servings.

  • 1lb cremini mushrooms, finely chopped
  • about 5 dried shitake mushrooms, soaked with 2 cups of water for several hours until soft. Once ready, squeeze out any liquids (but save all the liquids) and then finely chop the mushrooms.
  • 1/3 cup rice (I used brown rice, but red or wild rice would also be ideal).
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 2 tbsps honey or maple syrup
  • 2 cups broth (I used chicken broth but vegetable or beef is fine, too; or even water)
  • 1 cup skim milk
  • sea salt and freshly ground pepper to taste
  • 2 sprigs green onion, chopped
  • a few tsps freshly grated parmesan cheese

1. Heat a large deep pot on high. Once hot, add butter, oil, onions and garlic. Turn down to a medium heat. Cook until onions are soft (approximately 5 minutes).

Mushrooms, onion and garlic sauting.

Mushrooms, onion and garlic sauteing.

2. Add the cremini and shitake mushrooms. Sprinkle a little salt as this will help the mushrooms soften faster.

Soup (with no milk, yet) coming to a boil.

Soup (with no milk, yet) coming to a boil.

3. Once the mushrooms are soft add in bay leaves, honey/maple syrup, broth, liquid from the shitake mushrooms, rice and approximately 1 cup of water.

4. Allow soup to come to a boil, then turn down to a simmering heat.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

5. Cover and simmer until rice is super soft (approximately 1 hour). After 1 hour, the soup will have turned a warm taupe colour.

6. Add in milk and green onions. Once the soup begins to boil, it’s ready.

After the milk is added and the soup has come to a boil, it's ready to be eaten. Enjoy.

After the milk is added and the soup has come to a boil, it’s ready to be eaten. Enjoy.

7. Dish into separate bowls. Garnish with grated parmesan cheese and serve.

Teppanyaki

27 May
Griddle and chef.

Griddle and chef.

Teppanyaki is a Japanese style of cooking. In restaurants that have teppanyaki, guests are seated in front of a griddle where a chef prepares your meal, which usually consists of a vegetable medley and your choice of seafood, tofu, beef or chicken. The chef also performs various  feats with food and kitchen gadgets including juggling knifes and flambé. Depending on the restaurant, the meal includes tea, soup, salad, rice and dessert. Teppanyaki costs more than a typical restaurant meal but it is a fun treat especially on a special occasion.

Griddle.

Griddle.

Flames and chef.

Flames and chef.

Salad and soup (in the background).

Salad and in the background, a bowl of soup.

Coconut Thai Curry Spinach

8 Jan
Coconut Thai curry spinach.

Coconut Thai curry spinach.

  • about 454 g baby spinach, roughly chopped
  • 1 can (400mL)  coconut milk
  • 1 to 2 tbsps of thai curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 small onion, finely sliced
  • 1 tbsp sugar
  • soy sauce and/or sea salt (for seasoning)

1. Heat a large saute pan on high.

2. Once hot, scoop the coconut cream from the top of the can and add to the pan.

3. Add in garlic, ginger, curry paste and onions.  Turn down to medium heat.

Coconut Thai curry sauce with onions.

Coconut Thai curry sauce with onions.

4. Cook until onions are soft (about 5 minutes).

5. Add the remaining contents of the coconut can.

6. When the liquid begins to bubble, add in spinach gradually.  Stir often.

7. Add in sugar and 1 tbsp of soy sauce (or a sprinkle of salt). Mix well.

8. Allow spinach to simmer for about 15 to 20 minutes or until majority of the liquid has evaporated.  The spinach will turn a deeper green and its volume will reduce significantly.

9. Finished. This dish goes well with a bowl of steamed rice.  Enjoy.

Spinach and coconut Thai sauce simmering. As the dish simmers, the spinach will turn a deeper green and reduce in volume.

Spinach and coconut Thai sauce simmering. As the dish simmers, the spinach will turn a deeper green and reduce in volume.

 

Chicken Corn Fried Rice

7 Sep

Fried rice with chicken, corn, onion, peas and tomatoes.

  • 1 chicken breast, minced and then coated with a light dusting of cornstarch and a sprinkle of sea salt and pepper
  • 3/4 cup of brown rice (Cook the rice as instructed on the package except replace half the amount of water with a low sodium chicken broth. When the rice is cooked, add in a sprinkle of sea salt and pepper, a drizzle of extra virgin olive oil and the juice of one lemon.  Mix well, let cool and store in the fridge overnight.  Using day old rice ensures non-soggy fried rice.)
  • one small onion, peeled and chopped
  • 1/3 cup of green peas (frozen or fresh)
  • 1/3 cup of corn (canned or fresh)
  • 1 tomato, roughly chopped (or substitute with one grated carrot)
  • 3 tbsps of honey or agave
  • 3 tbsps of canola oil
  • 4 to 5 tbsps of soy sauce
  • sea salt and pepper to taste
  • sesame oil (optional)

In a hot pan or wok and on high heat, add in the canola oil and then chicken and onions.  Once the chicken is cooked, add in the honey, corn and green peas. Cook until the corn and peas are warmed all the way through. Sprinkle a little sea salt and pepper into the chicken, onions, corn and peas.  Stir well and add in the rice and soy sauce.  Combine well the rice, chicken and vegetables. Ensure the rice is heated through and then add in the tomatoes and a light drizzle of sesame oil. Stir well and remove immediately from the heat. Serve while hot.