Posts filed under ‘Rice Cooker’
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.
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.
One of the things many of us try to do is to plan, cook and eat both locally and seasonally. This soup, which is a spin-off of a French soup, has the addition of pistou. This adds flavor and distinction to an otherwise ordinary soup.
Much like its Italian cousin pesto, this sauce is made by crushing herbs in a mortar with garlic, salt and olive oil and most often that herb is basil. The word pistou means “pounded” but unlike pesto, there are no nuts in the mix. Either pistou or pesto are always made to taste based on the ingredients you have on hand.
You choose how to add it to the soup; mix it in soup after you’ve prepared it, put a dollop on top of the soup or serve it on the side to be added in whatever manner/amount is preferred by those enjoying the soup!
While this dish can be made with beans, potatoes or pasta, I chose to make it strictly with vegetables. If you choose not to make the fresh French pistou, then go Italian and enjoy it with some pre-made pesto. Either one will perk up an otherwise simple soup.
SOUPE AU PISTOU
1 tblsp olive oil
4 baby squash, sliced 1/4″ rounds
3 mini bell peppers, sliced 1/4″ rounds
1 yellow squash, sliced 1/4″
1/4 cup Vidalia onion, thinly sliced
1/2 cup carrots, sliced 1/4″
2 quarts vegetable broth
Prepared pistou or pesto.
Set your rice cooker to saute then simmer, add olive oil and saute all vegetables until crisp tender.
Add the vegetable broth and cook until heated through.
Ladle soup into bowls, adding a spoonful of pistou to each serving.
Some of my family and friends do not like curries as hot as I do, yet I wanted them to experience the great aromas and flavors of India. Fortunately, I had an opportunity to share a kitchen with an Indian woman from New Delhi for a few months and she introduced me to this very mild curry.
All curries do not taste the same nor are they made with the usual blend of curry powder found in your grocery spice aisle. This fact turned out to be a selling point that encouraged a number of people to give Indian curries a try. With this recipe, I’ve converted a good number to Indian cooking!
You will also find that whole coriander seeds and cloves are rendered quite mild and less pungent in flavor after they’ve cooked; you can actually bite into them without trepidation.
The Saute-Then-Simmer function on the Aroma Rice Cooker is perfect for making this dish. After the liquid ingredients are added, just close the lid and enjoy visiting with your guests until it’s ready to be served. You will be pleased with the results!
NEW DELHI CHICKEN CURRY
4 skinless chicken breasts, cut into 2” pieces
1 tsp ground cardamom
2 tsp salt
3 tblsp olive oil
2 garlic cloves, minced
2 inches of ginger, finely grated
2 tsp cumin
2 tsp turmeric
1 Bay leaf
1 medium onion, chopped
2 medium carrots, chopped in have then lengthwise
1 large russet potato, cut into 2” pieces with skin on
2 cups cilantro, chopped
2 tsp whole coriander seeds
2 whole cloves
1 13.5oz can coconut milk
4 oz can roasted mild chiles, chopped
1/3 c chicken broth
non-stick cooking spray
In a bowl, combine the cut chicken pieces, cardamom and salt. Add the oil, toss and set aside.
In second bowl, combine the garlic, ginger, cumin, turmeric and bay leaf with the chopped onions, carrots, potato and cilantro. Save the mild chilies, coconut milk and chicken broth to be added last.
Set your Rice Cooker to Sauté then Simmer. Dry toast the coriander seeds and whole cloves until aromatic; remove to a small bowl.
Spray a small amount of oil to the pan; add chicken mixture and lightly sauté all the pieces. Add in your second bowl of vegetable ingredients and stir to combine. Add chicken broth, milk and chilies. Place the lid on and simmer for about 30 minutes.
Serve with Naan bread.
Well, the time came again and I needed something to prepare for a large group function. As it often happens, my week was already full to bursting with other commitments.
Naturally, I gave thought to what I could do using the slow cooker function of my Rice Cooker. As I’ve mentioned before, I take great pleasure getting more than one thing done at a time. In this case, transportation was also an issue. But, no worries, this Savory Bread Pudding was the answer.
If you have not thought of a savory bread pudding as a great side or a luncheon main dish, it is time you do so. Once you have made it, you will likely have it as a regular go-to recipe. It also lends itself to your creative touch! I usually serve this with a roasted bell pepper and sun-dried tomato sauce but even there you have lots of options, so go for it!
SUNDRIED TOMATO, FETA, OLIVE AND ARTICHOKE BREAD PUDDING
8 cups stale bread cut into 1″ cubes, using any type or mixture of breads (wheat, sour dough, whole grain, etc.)
8 eggs, beaten well
2 ½ cups chicken broth
2 ½ cups heavy cream
½ cup artichoke bottoms, drained well, blotted and chopped
½ cup pimiento stuffed green olives, sliced
1/3 cup sun dried tomatoes
1 cup feta cheese
Toast the bread cubes in a 350 degree oven until dry, stirring often.
Place bread cubes in a large bowl and add the beaten eggs, chicken broth, cream, artichokes, olives and dried tomatoes. Stir well to incorporate, cover and place in refrigerator for at least an hour or up to 24 hours, the longer the better.
When ready to cook, add the feta cheese and place the mixture into the inner pot which has been lightly buttered. Set to slow cook for 4-5 hours. Let cool for an additional hour and remove.
There are many occasions that are great for making this beautiful and delicious cake, but with its red and white colors and the day soon upon us, this recipe is just perfect for Valentine’s Day. If you’ll take a moment to think about it, you should discover there are a lot of special people in your life. So show your appreciation… make a cake!
This recipe is not just time saving and easy but looks elegant when using a spring form pan in the Rice Cooker. It makes a moist cake that holds up well to many different types of fillings. For this occasion, I’m using a thick raspberry jam filling. Keep in mind the consistency of whatever you choose for your filling. The thinner the consistency the more it will soak into the cake; that’s not a bad thing, just be aware.
Lastly, you will find that when you make any recipe for someone else you also derive great joy for having done it; that’s the real bonus!
SPECIAL OCCASION CAKE
1 box white cake mix
¾ cups coconut milk
4 egg whites
¼ cups water
½ cups Greek style yogurt
¼ cups flour
6 inch spring form pan
In a bowl, beat the coconut milk, egg whites and water until thoroughly mixed. Add the yogurt and continue to mix. Gradually add the cake mix and flour and mix just until combined.
Place 3 cups of water into the inner pot of your Rice Cooker. Using a piece of foil, roll it into a snake like circular form and place it on the bottom of the inner pot. This will help elevate the pan above the water line. Use an additional piece of foil to cover the outside bottom of the spring form pan to prevent water from seeping into batter.
Pour batter into the lightly greased spring form pan. With an additional piece of foil, fold it to form a 2” collar around the top to allow for additional support when the cake rises. Place pan on top of the coiled foil, being sure the pan is above the water line. Close lid.
Set to Slow Cook for 2 hours or until set. Open lid and let cake cool. Trim top if needed, slice into layers and decorate.