This is easy-peasy and so delicious. This might be the start of a ‘in-home Chinese dinner’.
- 2 eggs
- 1 tsp. soy sauce
- 1 tsp. toasted sesame oil
- 1 tbsp. vegetable oil
- 1 clove garlic, minced
- 1 tsp. minced fresh ginger (not powder)
- 2 cups shredded green cabbage
- 3/4 cup shelled frozen edamame, thawed
- 1/2 cup frozen peas, thawed
- 2 cups cooked brown rice, chilled
- 2 tbsp. soy sauce
- 1/4 cup sliced green onion (optional)
In a small bowl, beat together the egg and the 1 tsp. soy sauce and set aside. In a wok or large skillet, heat the toasted sesame oil over a medium temperature. Add the egg mixture, stirring gently until set. Remove the egg and cool a little so you can handle.
Using your hands, roll the egg mixture into a log and using a sharp knife, cut into strips and set aside.
In the same wok, heat the vegetable oil over a medium heat and add the ginger and garlic, cooking for about 30 seconds. Add cabbage and cook for 2 minutes, stirring continuously. Add the rice and 2 tbsp. soy sauce; cook and stir for about 3 minutes (until heated throughout). Add the egg mixture and, if using, the onion. This will make 4 servings.
In a word – YUM.
Slow Cooker Chicken Mole
Okay, no one has said I was a bright light. Last night Don made this incredible meal. Now….did I think to take a picture? Heck no. This morning I decided I would post this dish and then exclaimed “we didn’t take any pictures”. Never mind, I am posting this now and tomorrow we will have a picture. I promise and that is because we have some leftovers. Yaaaaay.
- 1 can whole tomatoes
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 1 tsp. each of chili powder, coriander and salt
- 1/2 tsp. pepper
- 1/4 tsp. cinnamon
- pinch of ground cloves
- 1/2 cup chicken broth
- 2 tbsp. raisins
- 2 tbsp. peanut butter
- 1 oz. unsweetened chocolate, chopped
- 2 lbs. chicken thighs and breasts, cut into 1 inch cubes
- 1/2 cup fresh cilantro (1 1/2 tbsp. dried)
- 2 tbsp. sesame seeds
Mole
Drain the tomatoes, reserving 1/2 cup of juice. Crush the tomatoes and add to the slow cooker with the reserved juice.
Stir in the chopped onion, garlic, chili powder, coriander, salt, pepper, cinnamon and cloves. Stir in the broth, raisins, peanut butter and chocolate. Cover and cook on low for 8-10 hours.
Chicken
Using a hand immersion blender, blend mole until smooth and set aside.
Take 1 1/2 tsp. dried cilantro, sprinkle over the chicken, and sauté in a casserole with lid, cooking until lightly browned. Pour the mole over the chicken, cover and simmer on stove top for about 35-40 minutes.
Serve over Spanish rice or noodles. We topped ours with homemade Crème Fraiche and grated cheddar cheese.
So help me, this is magnificent. Try it! You will see.
Teriyaki Tofu Rice Bowl
This is THE ideal recovery meal, opting for foods with a three to one ratio of carbs to protein. This recipe is near perfect. It is a great meal to help healing if you have had or are contemplating surgery. Otherwise, it is a great ‘pick-me-up’ meal on any day.
- 1 lb. firm tofu, drained
- 3 tbsp. reduced sodium soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 2 tsp. sesame oil
- 1 1/2 cups brown Jasmine rice
- 1 inch piece fresh ginger, grated
- 1/2 tbsp. wasabi powder
- 2 tbsp. sesame seeds
- 1 avocado, diced
- 1/2 cucumber, chopped
- 1 carrot, cut into matchsticks
- 1 green onion, sliced
- 1/4 cup cilantro, chopped
- juice from 1 large lime
Cut tofu crosswise into 8 slices. Place in a shallow bowl. In a small bowl, whisk together the soy sauce, rice vinegar, honey and sesame oil. Pour soy sauce mixture over tofu and let soak, turning just once for a minimum of 2 hours, preferably longer.
When ready to serve, cut tofu into pieces in half crosswise and reserve the marinade.
Place rice, ginger and 2 cups of water in a saucepan (rice cooker preferred). When cooked, fluff with a fork.
Preheat oven to 250 degrees. In a dry, heavy bottom skillet, add the sesame seeds and toast, shaking pan occasionally, until the seeds pop and become fragrant.
In a bowl, toss together avocado, cucumber, carrot, onion and cilantro. Whisk lime juice into the wasabi paste and toss with the avocado mixture.
Divide rice among 4 serving bowl and top with tofu pieces and avocado mixture. Drizzle on any reserved marinade.
Indonesian-Style Fried Rice
This is so cool! Give it a go and I know you will love it as well. It looks involved but takes only 30 minutes to do.
- 1 tbsp. coconut oil
- 3 eggs, well beaten
- 1 small onion, peeled and chopped
- 1 leek (white and light green parts only) and sliced thin
- 1/2 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. chili paste
- 8 oz. boneless skinless chicken thighs, cubed
- 8 oz. medium shrimp, peeled and deveined
- 4 cups cooked rice
- 3 tbsp. soy sauce
- 3 tbsp. honey
- 2 tsp. vinegar
- pinch of salt
- 3 cups spinach leaves, chopped coarsely.
Whew! here we go…
In a wok or deep-sided skillet, heat 1 tsp. coconut oil over medium heat. When melted, add and cover the eggs, cooking until firm. This takes about 3 minutes. Fold in half and remove from pan. Cut into thin strips. Cover and set aside.
Heat remaining oil in the wok and cook the onion, leek, and red pepper until the onions begin to soften. Stir in the garlic, cumin, coriander and chili paste. Cook until it becomes fragrant (60 seconds). Remove to a large bowl and set aside.
Same old wok…add the chicken and cook until browned and the juices run clear when chicken is pierced. (make sure it is cooked), add the shrimp and cook only until pink in colour.
Now stir in the rice, remaining ingredients and toss to coat. Stir in the spinach and cook only until the rice is hot. Fold in the egg and serve.
OMG! This is a dish to remember.
Chicken Fried Rice
This is a super way to look like you really rock in the kitchen. This is a home version of your favourite Chinese dish and everyone will be so thankful that this treat was made at home, they will want it more often. You could change the ground chicken for ground pork or ground turkey.
- 2 tbsp. Crisco oil
- 2 large eggs, lightly beaten
- 2 1/4 tsp. soy sauce
- 8 oz. ground chicken
- 1 minced garlic clove
- 1 tbsp. minced ginger (fresh and peeled)
- 1/2 bunch scallions, green and white parts separated, washed and sliced thin
- 2 carrots, shredded
- 1/2 cup frozen peas
- 2 cups cooked white rice (leftover rice is perfect for this dish)
- 2 tbsp. rice vinegar
Using your wok, heat 1 tbsp. of oil over high heat. Beat the eggs with 1/4 tsp. of the soy sauce to mix well. Add to the wok and swirl to coat the bottom of the pan. Cook without stirring until set, then fold in thirds. Transfer to a cutting board and cut in 1/2 inch pieces.
Add 1 tbsp. oil to the wok and swirl to coat. Add the garlic, ginger and scallion whites, cooking for about 30 seconds. Add the meat and cook, constantly breaking up with a spoon until cooked through (about 3 minutes).
Add the carrots, peas and rice and stir to combine. Add the egg, 2 tbsp. soy sauce and vinegar, cooking until the rice is coated. Be sure to contantly stir this mixture so it won’t burn and all will be heated through, for about 1 minute.
Enjoy!
Easy Bell Pepper Rice With Andouille Sausage
This is an easy dinner to make and you can switch out the sausage to sweet Italian if you prefer.
- 2 tbsp. extra virgin olive oil
- 2 celery stalks, peeled and diced small
- 2 medium bell peppers (mix the colours if you wish)
- 1 small yellow onion, diced small
- pinch of salt and pepper
- 1 cup long grain rice
- 2 tbsp. fresh parsley, finely chopped
- 4 sausages (about 1 lb.)
- 5 oz. baby spinach
- 2 tsp. red-wine vinegar
In medium size frypan, heat 1 tbsp. oil and add the celery, bell peppers and onion. Season with a little salt and pepper. Stir often and cook for 5-6 minutes until they are softened. Stir in the rice and 1 1/2 cups water, bringing to a boil. Cover and reduce temperature to a simmer, cooking for roughly 15 minutes. Remove from the heat and let stand, still covered for 5 minutes. Fluff with a fork and stir in the parsley.
In a small skillet, heat with 1 tsp. oil and add the sausages, cooking for 10 minutes, making sure all sides are browned. Reduce the heat, cover and cook a further 9-10 minutes. Let rest for 2 minutes, slicing crosswise. Lay the slices over the rice.
In a medium bowl, toss the spinach with the vinegar and 2 tsp. oil. Season with salt and pepper. Serve alongside the rice and sausages.
All that is needed is warm rolls. Great dinner, great flavours.
Jambalaya – Canadian Way
This is a true Jambalaya, but in a Canadian “French Quarter” way. Read through and then give it a try. This recipe will serve 4.
It’s not quite the recipe that Don and Gena invented a couple of years ago and THAT was fabulous. Just one thing wrong…..no one can remember all what went into it. It was absolutely fabulous so I guess we have to wait until Gena comes back and those two go at it again!
- 2 whole bay leaves
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1 1/2 tsp. oregano
- pinch of black pepper
- pinch white pepper
- 1/2 tsp. thyme
- 2 1/2 tbsp. lard
- 2/3 cup smoked ham, chopped
- 1/2 cup chopped smoked sausage
- 1 1/2 cups chopped onion
- 1 cup chopped celery, peeled
- 3/4 cup chopped green pepper
- 1/2 cup chicken in bite size pieces
- 1 1/2 tsp. grated garlic
- 1 lb. fresh roma tomatoes, chopped
- 3/4 cup tomato sauce (homemade if you have it) canned
- 2 cups seafood stock
- 1/2 cup chopped green onion (yuk)
- 2 cups uncooked converted rice
- 3/4 cup shrimp, peeled, medium
- 10 oz. oysters in their own liquid
Combine all the seasonings in a small bowl and set aside.
In a large suacepan, melt the lard over medium heat and add the ham and sausage and saute until crisp, stirring constantly.
Add the onions, celery and green peppers and saute for about 5 minutes. Add the chicken. Raise the heat to high and cook for 1 minute, constantly stirring, so as not to burn.
Reduce to medium heat, add the seasonings and garlic and cook for about 3 minutes. Yes, constantly stirring. Add the tomatoes and cook until the chicken is tender (about 8 minutes). Now add the tomato sauce and cook for 7 minutes more. Stir in the stock and bring to a boil. Stir in the green onions and cook for about 2 minutes.
Now….add the rice, shrimp and oysters. Stir this well and remove from the heat.
Transfer this to a large baking pan , cover with foil and bake in a 350 oven for about 30 minutes. Remove the bay leaves and serve immediately with the Creole Sauce (recipe follows).
Creole Sauce
Be really careful with this sauce…you pour it over the Jambalaya but it is seriously HOT.
- 2 whole bay leaves
- 3/4 tsp. oregano
- 4 tsp. salt
- 3 1/2 tsp. white pepper
- 1/2 tsp. cayenne pepper
- 4 tsp sweet paprika
- pinch of black pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 4 tbsp. butter
- 1 cup peeled and chopped roma tomatoes
- 3/4 cup chopped white onion
- 3/4 cup chopped and peeled celery
- 3/4 cup chopped green pepper
- 1 1/2 tsp. grated garlic
- 1 1/4 cup chicken stock
- 1 cup tomato sauce (homemade if you have any left)
- 1 tsp. sugar
- 1/2 – 3/4 tsp. Tabasco sauce
Combine the seasoning ingredients in a small bowl and set aside
Melt the butter in a large skillet and stir in the tomatoes, onion, celery and peppers. Add the garlic and seasoning mix and blend really well. Saute for about 5 minutes and the onion is transparent.
Stir in the stock, tomato sauce, sugar and Tabasco and bring this to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Before serving, remove the bay leaves.
Serve with a lovely Ciabatta bread, toasted and buttered. Add a glass of your favourite red, light the candles and enjoy!
Eggnog Rice Pudding
Spectacular when served any time of year, but especially at Christmas
Serves 4
- 2 cups commercial eggnog
- 1 1/2 tbsp cornstarch
- 2 tbsp light cream
- 1/3 cup golden raisins
- Pinch of salt
- 3 tbsp rum
- 2 cups cooked rice
- 1 cup sweetened whipped cream
- Fresh grated nutmeg
Heat eggnog over low heat. Combine cornstarch and cream, mixing until smooth. Pour into eggnog and cook, stirring constantly, until thickened. Add raisins before removing from heat.
Couldn’t be simpler.
Cold Shrimp Salad With Fragrant Rice
It is always nice to have another recipe for shrimp salad and this may be just the ticket.
- 1/2 cup coconut milk
- 1/4 cup rice vinegar
- 1 1/4 tbsp. vegetable oil
- 2 tbsp. basil (fresh and chopped)
- pinch of salt
- 3 cups of basmati rice
- 1 1/2 lb. peeled, cleaned cooked shrimp
- 3/4 cup chopped cashews
- 1/4 cup finely chopped fresh parsley
In a small bowl, whisk the milk, vinegar and oil together to combine. Add the chopped basil leaves and set aside.
In a bowl gently combine the rice, shrimp and milk mixture. Spoon into larger bowls (presentation here, do not fill), sprinkle with the cashews and finely chopped parsley.
If you have fresh flowers, cut one off and place in the corner of the bowl. WOW! You did it and it looks very professional!