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Browsing Tag: rice
Tonight’s recipe is a combination of several Thai Basil Chicken Fried Rice recipes I found during my research and of course, my own little tweaks. The primary tweak is adding more vegetables (a the great recipe extender!) providing different textures and flavors to the standard fried rice. Naturally, the key to this dish is the Thai basil. I have read that Italian or regular basil can be substituted, but I cannot imagine that being possible. Thai basil has a very unique flavor and fragrance – which is what this dish is all about! So do yourself a favor and find Thai basil for this dish. I find it at my local supermarket, but also at just about every Asian market in the area. (Psst, while you…
Today I made something new. Something I found online that piqued my curiosity. Something based on a friend’s request for dishes with lentils. This recipe is all about happy coincidences. Recently, I received an update from Suzy’s The Mediterranean Dish blog which included her Koshari recipe. I was very intrigued by her description of this Egyptian street food dish and wanted to try it. I had the added incentive of helping my friend out with his request for dishes with lentils. So I dove in. Well, I will not lie, this dish is involved. There is nothing very complicated, just many elements cooked simultaneously. That is always a fun challenge and I understand why since we are building layers of flavors and textures. Of…
Do you ever get a hankering for a certain flavor or dish? Tonight, I really wanted a robust yellow curry but did not feel like going out. So… I made it for myself. I increased the variety of vegetables and flavors with two types of peppers, pickled galangal and ginger, and sambal. I paired it with jasmine rice, but I bet it would work just as well with thin rice noodles. The results were delicious, if I say so myself. This dish really satisfied my ‘hankering’ for yellow curry. I can’t wait until I get that hankering again! Save Print Yellow Curry Chicken Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 1 Ingredients…
Fried rice… one of my favorite dishes. There are so many ways to make this easy and delicious dish. Tonight, I am going simple with a quick chicken kimchi fried rice. I added some stir fried vegetables to the recipe because we should all be eating our vegetables, right? This recipe makes a very healthy portion so you may end up with some leftovers. But don’t worry because if you do, this fried rice is delicious the next day. One tip for those of you buying kimchi for the first time… open the jar slowly over the sink. The kimchi is fermented and can bubble over so you don’t want to make a mess in the kitchen (well, more of a mess…
Do you have a favorite meal you regularly order at your favorite Mexican restaurant? Well, I can’t claim that I do because I have several I typically choose. Arroz Con Pollo is one of them.. and another is tonight’s tasty dish – chili colorado. Beef chunks braised in a deep, rich chili sauce is something magical. But it doesn’t take a magician to make it. It takes a little planning, effort, and time. Shall we get started? Save Print Chili Colorado Prep time: 20 mins Cook time: 90 mins Total time: 1 hour 50 mins Serves: 1 Ingredients 2 new mexico chilis 1 guajillo chili 1 california chili 2 – 3 chili japonese 8 – 10 oz beef chuck…
Tonight we are going Cajun with some Jambalaya! You may be thinking”What? How do you do that for one person? And doesn’t it take a lot of work?” Well, the answer is… jambalaya is a simple dish to prepare and of course you can make it for one person. Let me show you how I do it! Save Print Prawn and Sausage Jambalaya Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 1 Ingredients 1 andouille sausage, sliced 6 – 8 large prawns, peeled and deveined ½ green pepper, diced (approximately ½ cup) 1 stalk celery, diced (approximately ½ cup) ½ onion, diced (approximately ½ cup) 1 tomato, diced (approximately ½ cup) 2 cloves…
I know, I can hear it now… “What is this ‘More habits’ dish?” Basically, it is red beans and rice. A Caribbean style red beans and rice – in the style from the Dominican Republic (or so I read). This dish was an experiment in trying to scale the dish down to cooking for one, while still keeping the flavor and texture that makes this dish the staple it is. Overall, my effort tasted fine (maybe it needed a bit more salt for the amount I made) and the texture was close (the rice was slightly overcooked). Since it was an experiment and we all know I eat my experiments, I added 8 oz of linguiça – a sausage popular in Portuguese…
Here is a picture post of last night’s impromptu ‘pop-up’ dinner I made for a few friends. Sometimes, on the spur of the moment, I will make dinner for a few friends just to change things up a bit. Last night, I made paella for the lucky few and I wanted to share the pictures with you. I also want to thank the group for being gracious to my impromptu culinary efforts. They are always supportive and provide valuable feedback. Thanks gang! Here are the ingredients I started with: And here are the end results! The group really enjoyed it and best of all… there was no leftovers! When will the next ‘pop-up’ dinner be and what will…
Want to kick things up a little bit? Then this dish is for you. Last night’s dinner was based on Thai crab fried rice, but I wanted more than the delicious dish I can get at any number of Thai restaurants in the area. So I mashed up a simple beef stir fry with crab fried rice to create Surf and Turf fried rice. This way I incorporated vegetables into the meal, paired the richness of the crab with some beef, and created something new (I think). This dish is a great shareable since it definitely makes enough for two… or you could just enjoy leftovers next day! So now that I have your attention, let’s get it done! Save Print Surf and…
This dish is something I have made for parties or impromptu ‘pop-up’ dinners with friends, always getting rave reviews and recipe requests. But the challenge was how to make this for myself? Well, after a little testing, I came up with this recipe. It is a great meal for cold fall or winter nights here in the Northwest. I think this recipe makes the right amount of gumbo; rich, flavorful and containing substantial ‘goodies’ (andouille and prawns). It takes a little effort and time, but is well worth it. Once prepared, the gumbo simmers for an hour to meld the flavors before adding the prawns and serving when they are done. I like to pair this dish simply with white or yellow rice…