Here is a quick and fun recipe for the tofu lovers among us. Just get out your Wok and in minutes this is ready to go! Consider it for lunch or as a side dish with dinner.
By combining the beets at the end of preparation, the crispy tofu takes on a delightful pink tone.
Here’s to healthy eating!
1 lb extra firm tofu
2 egg whites, lightly beaten
1/2 c tapioca starch, or more as needed
1/4 tsp white pepper
2 tblsp coconut oil or more as needed, for frying
2-3 small beets, cooked, sliced and cut into 1/4″ wedges
1 tsp garlic, minced
1 tsp ginger, minced
1 green onion, chopped
Slice tofu into 1/2″ cubes and drain well on a dish towel or paper towels. Remove as much surface moisture as possible. Set aside while preparing the remaining ingredients.
Combine tapioca starch with the white pepper. Gently roll the tofu cubes in the tapioca starch mixture, coating all sides well and then dip into the egg whites and back again into the starch. Set aside for a few minutes to dry.
Heat the oil in your wok over medium-high heat and in small batches brown the tofu on all sides, carefully turning with a slotted spatula. Do not overcrowd the pan. When they are evenly browned and lightly crispy, remove and drain on paper towels.
Add the beets to the wok and stir fry until heated through. Add garlic and ginger and cook for an additional 10 seconds.
Place the beets in a large serving bowl or platter and carefully combine with the tofu. Sprinkle with the chopped green onion.
Going back before the Tang Dynasty (618-907 CE), the idea of cooking in this manner was already common. Basically it is a lovely hot broth of soup in the center of you table with many dishes of sliced meats, fish and vegetables; these are cut in small morsels ready to be chosen and cooked in the hot broth; dipping sauces can also be available.
During the reign of Emperor Kangxi, the Hot Pot was featured in their royal cuisine. Today, you too can eat like royalty. With your Wok turned Hot Pot everything is cooked to your desire! Just remember the key to this type of cooking depends on having a full flavored broth and the freshest meats, seafood and vegetables possible.
1 qt chicken broth or other flavorful stock
1 qt hot water
1 green onion, sliced into thirds
1 clove garlic, sliced
2 slices of fresh ginger
Vegetables: bok choy, daikon, nappa cabbage, carrots, bean sprouts, snow peas, mushrooms, tomatoes or any vegetables to your liking. Cut all into bite-sized pieces.
Other add-ins: dumplings, wontons, pot stickers, thinly sliced ginger, fresh herbs such as spicy basil and cilantro.
Meats: shrimp, chicken and beef, sliced thin. (By partially freezing the meat will make it easier to cut into thin slices.)
Place the broth, water, green onion, garlic and ginger in the wok. Bring to a low boil and let simmer for 15 minutes. While using chopsticks, wire strainers or slotted spoons, add the firmer vegetables first, followed by those ingredients that take less cooking time. Enjoy with or without a dipping sauce.
As far as condiments go, chutney is a good choice. Chutneys are made from either fruits or vegetables combined with herbs or spices. Originally from regions of South Asia, chutneys became quite popular by way of Colonial India to England; they are also very prominent in Australia, the Caribbean, and South American countries.
When fruits are in season, mango chutney is high on my family’s request list. Lucky for me, I have the Aroma Pressure Cooker. It makes the one time labor intensive task a real breeze.
This chutney goes well with lamb, chicken, pork, game and of course, curries.
2 tblsp coconut oil
2 cup red onion. diced
1 cup red bell pepper, diced
1/4 cup fresh ginger, finely diced
1 jalapeno pepper, seeded and diced
1 ½ tblsp curry
1/2 tsp cardamom
1/4 tsp cinnamon
1/2 cup brown sugar
1 cup cider vinegar
5 mangoes, peeled and chopped
1 apple, skin on and chopped
1/2 c golden raisins
1/2 tsp salt and white pepper
Place oil in the inner cooking pot. Using the brown function, sauté the diced onion, bell pepper, ginger, and jalapeño pepper for two minutes or until they just begin to soften. Add the curry, cardamom and cinnamon and cook for an additional minute. Add remaining ingredients to the inner pot and stir until the sugar has dissolved.
Close the lid and cook the chutney on high pressure for six minutes. Allow the pressure cooker to cool and release all pressure, about 12 minutes.
Open lid and using the simmer function, stir the chutney until it thickens to a jam-like consistency.
When cool, spoon into jars and refrigerate. May also be frozen in freezer safe containers.
The word actually means “upside-down” for this main dish.
The beauty of this dish is that it can be made with or without meat. Mediterranean in origin, it most always includes eggplant and rice. But from there you can begin your own combination of vegetables, such as tomatoes, potatoes or cauliflower. Then your meat, chicken or lamb. It is a very easy recipe and presents well at your table. My family enjoys it, but it is also a go-to recipe for company because of its exotic presentation. It couldn’t be easier, as it is made right in the inner pot of your rice cooker and then, when inverted, it makes a great entrance to your dinner table. In keeping with the Mediterranean theme I serve it with plain yogurt and a simple dessert of nuts, dates, and dried apricots.
1 eggplant, unpeeled, cut into ¼ inch slices
1 tblsp olive oil
1 cup diced onions
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp all spice
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp cardamom
1/4 cup pine nuts
1 lb ground lamb
1 cup rice, uncooked
2 cup beef broth, heated
Set the Rice Cooker to Sauté-Then-Simmer and lightly brown the eggplant slices. Remove to a plate.
Add the oil to the pot and sauté the diced onions until tender, then add the garlic, spices, nuts and lamb and cook until the meat is browned.
Spread the meat mixture out evenly and layer the eggplant slices on top followed by the uncooked rice.
Press down with a spatula to make it level.
Gently poor the hot beef broth over the rice.
Set to white rice.
When the rice cooker switches to Keep-Warm, turn it off and let cool for ten minutes.
Remove the inner pot when it is cool enough to handle.
Place a large plate or serving platter on top and carefully invert, holding both sides tightly.
Garnish with mint and yogurt.
There is always time for chocolate and what goes spectacularly well with chocolate, peanuts. This is such a simple recipe that yields scrumptious results. All you need for this is your rice cooker with the Slow Cook function.
1 bag of semi-sweet chocolate chips
16 oz of dry roasted peanuts
3 tblsp butter
Set your rice cooker to the slow cook function.
Pour the bag of semi-sweet chocolate chips and the butter into the inner bowl.
Allow the chocolate chips to melt in the rice cooker for 1 ½ hours, stirring occasionally.
At the end of the 1 ½ hours, pour the dry roasted peanuts into the chocolate and mix.
Separate the mix into small clusters on parchment paper and allow the clusters to sit until the chocolate has set, usually takes 45 minutes. You may set the clusters in the refrigerator to speed up the cooling process.
My salad days! You may recall the line from Shakespeare, “My salad days/When I was green in judgment.” Today, many think of a salad day as a way to compensate for poor eating or exercising habits. But this salad day refers to something desirable and good for you! I consider this one of my go-to salads because I can fix this dressing to serve over greens, quinoa, rice, vegetables or as I’ve done here, over greens with grilled vegetables.
It all comes together using the Grillet; how handy is that? You can have a grilled meal anytime regardless of the weather.
I have also made this by cutting a head of Romaine lettuce lengthwise, leaving on the stem to hold the leaves together, and grilling the Romaine before preparing this dressing. As they say, you make the call, but either way you’re sure to enjoy it!
To prepare salad:
3 chopped Romaine lettuce, divided onto two plates
1 tblsp olive oil
1 cup cauliflower florets
1 zucchini, sliced into 1/4” rounds
1 cup sugar snap peas
Turn on grillet to 325 degrees.
Add olive oil and saute the cauliflower florets for a minute before adding the zucchini and snap peas for an additional 3 minutes or until crisp tender.
Place on top of chopped lettuce.
1/2 cup grapefruit juice
2 tblsp vinegar
1 tsp agave nectar or honey
1 grapefruit, peeled with segments cut in half
Salt and pepper to taste
1 cup toasted walnuts for garnish
To prepare salad dressing:
Combine all ingredients and cook on low heat until warmed and slightly reduced, about 3 to 4 minutes.
Taste for seasonings, adding salt and pepper as needed.
Drizzle warm dressing on top of salads and garnish with walnuts.
Want to live a healthier life? Eat less processed food and more vegetables and fish!
We all know we should eat more foods that are prepared in healthy ways and steaming is one of the best cooking methods to do so. When steaming, foods retain up to 50% more nutrients and maximizes taste and color. Best of all, the Steam feature of your Rice Cooker will cook your food at a higher temperature allowing the meal to come together more quickly than alternative cooking processes.
Keep in mind that using a healthy cooking technique, like steaming, does not mean your fish will taste bland. The simple addition of seasonings will give your fish the extra flavor you crave.
Another handy hint: steam the vegetables at the same time as the fish to create a filling and nutritious meal even when there is little time to spare!
SALMON ASIAN STYLE
12 oz salmon, skinless
1 small lime, thinly sliced
1/4 tsp black pepper
2 tblsp hoisin sauce
1 tblsp rice vinegar
1/2 tsp sesame oil
1 garlic clove, minced
1/4 tsp ginger, finely shredded or minced
Chopped green onion and cilantro for garnish.
Add two cups of water to the inner pot of the Aroma Rice Cooker.
Place a single layer of lime slices on foil lined steam tray.
Rinse fish in cold water and pat dry with paper towels.
Cut fish into pieces to fit inside the steam tray and place on top of the lime.
Combine the black pepper, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger and brush onto fish.
Close lid and steam for 8-10 minutes or until fish flakes easily with a fork.
Place fish on serving plate and garnish with green onions and cilantro.