Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Wednesday, July 9, 2014

Spicy Pineapple Pepper Slaw


I'LL MAKE THIS QUICK....
cuz WHAT YOU SEE IS WHAT YOU GET...
this is a great salad on it's own, but perfect for tacos and the like.

SPICY PINEAPPLE SLAW
there are no specific measurements.
i make small batches of this all the time.  just use your taste buds.
a little of this and a little of that...
warning...this is pretty spicy

1st you need the Pickle Jalapenos i recently posted....
you will dress the salad with the juice and add some of the pickled jalapenos in...
1 small head of cabbage. 
 i usually use 1/2 heasd.  just depends on how much you are making.
diced pineapple
celery sliced thin might be nice...
cilantro
smoked black pepper
red pepper flakes
cumin
lime zest and or juice if you want

NOTE... SALT ONLY IF NEEDED and just before serving.  this will keep in the fridge, but if you salt it...it will weep and lose it's crunch factor.


i have also use nectarines, pineapple and shredded carrots...YUM !




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Saturday, November 17, 2012

Forbidden Rice Risotto


comfort food.  that's what cold weather is all about...
but with a HEALTHY TWIST

let's just say that this is NOT your typical "risotto".
i would call it "risotto-like"...but it definitely fits the comfort-food category

all the deep rich flavors from the slow cooking and reducing are there, but the black rice has a different texture...almost "al dente-like" to regular rice.  it maintains it's shape no matter how long you cook it.  i cooked this for a good 1 hour and 20 minutes!  the black rice does not act like the Arborio used in classic risotto, but it does make an interesting twist on a popular comfort food dish.  
the end result was delicious and worth the effort, but i think i'll leave the risotto up to the professionals.
on the other hand....
for a fabulous easy recipe using this super-food rice...one on the sweet comfort food list, check out my post on "Black Rice Pudding".  i'm not sure i will make the risotto again (due to the time and effort), but i will surely be making the rice pudding for a healthy dessert alternative or breakfast treat..



Forbidden Rice...once revered for Emperor's only...is now considered one of the new "super-foods".
not only is it full of antioxidants, it is packed with a load of health benefits and more are being discovered.  for more information you might want to click HERE  and  HERE.


FORBIDDEN RICE RISOTTO

1 cup dried forbidden rice
2 1/2 - 3 cup vegetable or chicken broth
NOTE...i ended up using 4 cups homemade broth AND almost 1 can of low sodium broth (see more notes)
1 tbsp butter
1/2 medium shallot chopped fine
1/2 tsp dried thyme
1 big Tbsp shiitake mushroom powder
1/3 cup white wine
1/8 cup grated parmesan cheese
fresh thyme, basil or Italian parsley for topping
8-10 crimini mushrooms, sauteed and browned for additional topping

in a saute pan, melt the butter over medium heat and saute shallots until translucent.  do not brown.  add the forbidden rice and cook for a minute, stirring well so that the rice is well coated with butter and shallots.  deglaze the pan with the white wine and stir to incorporate.  when the wine reduces turn the heat to medium-low and add warm chicken stock...1/2 cup at a time.  add the dried thyme and shiitake mushroom powder.  when 1/2 cup has absorbed, add another...then do this again and again until all stock has been used and risotto looks creamy, done and delicious.  i guess this is "risotto 101".  i have never made risotto, but this is what i was told to do.  i'm sure it takes practice for a perfect risotto.
when you feel it is done, check for seasoning, stir in some grated parmesan and top with fresh thyme, basil OR Italian parsley...and sauteed crimini mushrooms.

A FEW NOTES...if i were to cook this again...i would probably pre-cook the black rice.  then go on with the risotto-like instructions.  i bet it would shorten the overall cooking time, make for a softer bite and it would take less stock.  the recipe called for 2.5 cups of stock and i went through about 5-6 cups of liquid AND it was on the stove for about 1 1/2 hours before it was done..
also when reheating (i had left-overs) just add a little more stock.




Wednesday, August 8, 2012

Mushroom Soup with Middle Eastern Flavors


creamy, non dairy, warm, comforting, light, yet filling.
serve as a starter, side or main.  
pureed soups are great for parties or quick family meals because they come together in no time and can always be made ahead.  there's no meat that will get over cooked or veggies that will get mushy.  it reheats well with no separation when non dairy and can be dressed for any occasion.  serve on it's own or dolled up with a little greek yogurt and fresh herbs for the nice presentation.



 a soup like this is so easy to make when you have an immersion blender or a Vitamix.  i lean towards the stick blender when making hot soups.  i don't like to transfer hot liquids from one vessel to another. 

 as you'll see this recipe is fairly elementary...saute the vegetables, add the stock, season well, cook for a little while to combine flavors and puree.

quick note on the dried mushrooms...i always have a big container of dried shitake mushrooms in the pantry.  i find they are always reliable, a bit stronger and they add a nice woodsy flavor to many dishes.  i find them at Costco for a great price.  if you want to use fresh, go ahead...i don't know the quantity...maybe 1/2 - 3/4 lb.?

and GARAM MASALA ?...a wonderful blend of spices mostly associated with Indian food.  it usually includes coriander, chili, cumin,  cinnamon, cloves, mustard, black pepper, nutmeg, cardamom.  here is just one of many  recipes for Garam Masala.  you can make your own, but i buy it for 1.99$...much easier.  garam masala can very greatly from vendor to vendor.  the brand i like best is by SADAF called Garam Masala Seasoning.   i find mine at a great market called Wholesome Choice in Irvine, CA.


MUSHROOM SOUP WITH MIDDLE EASTERN FLAVORS
makes almost 6 cups

1 lb. crimini and white mushrooms, sliced
1 heaping cup (20 Grams) of dried shitake mushrooms
(rehydrate in 1 cup of boiling water)
1/2 onion diced
1 small shallot, diced
3 - 5 cloves ROASTED garlic
2 Tbsp olive oil, separated
1/2 Tbsp butter
3 cups chicken broth.  homemade is best but i only had 2 cups so i had to use 1 cup of canned low sodium
1/2 cup white wine
2 Tbsp Garam Masala
1 tsp salt...more or less to taste
fresh ground pepper

roast a garlic head in 380 F oven for 40 min.
rehydrate dried shitake mushrooms in 1 cup boiling water and let sit.
saute onion and shallot with 1 Tbsp olive oil and 1 tsp salt in stock pot that you will be cooking the soup in until translucent.  you might need to add a splash of stock to this...i was trying to keep the oil at a minimum.
add garam maslala and saute for a couple minutes to wake up the spices   then add 1/2 cup white wine and bring to a boil.  turn off heat and set aside.
saute crimini and white mushrooms in a skillet with 1Tbsp olive oil and a pat of butter until golden brown.  when done set aside some of the best looking slices for garnish.

dice the shitake mushrooms and add with mushroom liquid to the stock pot.
add sauteed mushrooms, roasted garlic, diced shitake and chicken stock to the stock pot.

bring to a boil and simmer for a few minutes.
get your immersion-stick blender out and puree to desired thickness.  i like to puree until smooth creamy texture.  if it's too thick for you, add some more stock and bring back to a quick boil so flavors will meld as one.
check for seasoning.  salt?...pepper?...
ready to serve as is or garnish as you please.

try a little dollop of plain yogurt and your reserved mushroom slices with a sprinkle of parsley or chives.
you could add a touch of heavy cream, but i find it isn't necessary...i try to keep the fat to a minimum and cream seems to make the soup heavy.



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