Posts filed under ‘Rice Cooker’
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.
I was raised not far from the Pacific Ocean where fish and seafood is not only abundant, but available year round. Yet it wasn’t until I was in college with a limited food budget that I discovered mussels. These little morsels are often less expensive than any other shellfish. Taste wise, they are delicious. Nutritionally, they provide the same amount of protein- ounce for ounce- as red meat. And steaming them in the Aroma rice cooker takes just minutes.
Mussels are sold loose or in mesh bags and can be found in most markets. Commercially raised mussels are already cleaned and debearded and just need to be washed in cold water before using. Allow about 1-2 pounds per person if serving as the main course, or ¼ pound as an appetizer.
Have all ingredients prepped and ready before steaming mussels.
1 pound mussels, cleaned
2 cups water
BLACK BEAN SAUCE
2 tblsp water
1 tsp brown sugar
3 cloves of garlic, minced
1 tblsp ginger, minced
2 green onions, chopped fine
2 tblsp each red and green bell pepper, diced
½ tsp fish sauce*
1 tblsp black bean sauce*
¼ cup cilantro, chopped for garnish
*found in Asian or International food section of major grocery stores.
Place the 2 cups of water in the inner pot of the Aroma Rice Cooker and set to Steam. As soon as it begins to steam, place the steam tray with the mussels into the rice cooker and close the lid. In about 6-8 minutes check to see if the mussels have opened. If none have opened, close the lid and check again at one minute intervals. Once they are open, they are done! (Discard any mussels that didn’t open.)
Remove the Steam Tray and place mussels on a serving platter or in a bowl and cover to keep warm. Discard the steaming water and clean inner pot before preparing black bean sauce.
To make the black bean sauce, set the Rice Cooker to Sauté-Then-Simmer. Add the 2 tablespoons of water with the remaining ingredients and cook while stirring, about 1- 2 minutes. Add the mussels to the pot and gently stir.
Place on a serving dish and garnish with fresh cilantro. Serve immediately.
One of the things I enjoy most is creating meals. Over the years I’ve discovered some tricks that have served me well. This recipe was the result of a day that got away from me, and my evening plans changed drastically. I found there was hardly time to think, let alone prepare a meal. A quick look in the refrigerator told me there wasn’t much going on there – a couple of carrots and squash, some broccoli and part of an eggplant.
As it turned out, what I fixed up took less time than if we had gone to a fast food place, plus it was a far healthier meal. Best of all, what started out as an un-planned, hardly tried and true recipe, has now become a requested favorite! It is definitely a “go-to” meal when there is a time crunch around mealtime.
This recipe is great for a simple, healthy and satisfying meal. And the cook won’t mind what little time it takes to make!
VEGETABLE CLAM CHOWDER
6 cups (1 ½ c for each person) of assorted vegetables, chopped
2 cans clam chowder, ready to serve, not concentrated
1 tsp curry powder (optional)
Set your Rice Cooker to Saute-Then-Simmer.
Lightly spray with olive oil and saute all the vegetables beginning with those that take longer to cook, then adding the others accordingly.
When the vegetables are ready, pour in the clam chowder and add curry if desired. It is tasty either way. Close the lid and cook until heated through, about 8-10 minutes. Complete the meal with a quick tossed salad and toasted bread. Dinner!