Posts filed under ‘Rice Cooker’
Every country has its own “Starbucks” and in Israel this chain is called…Can you guess?
Yes, it is called Aroma, and although they serve and prepare the standard coffee drinks and pastries, they also make the most amazing salads.
I ate this salad at the airport on my way home and have made a close rendition of it quite a few times since. Once to take for lunch to work, as well as twice for my girls’ pool party luncheons on Fridays, that have resumed after the winter. Last week I had my friend Patti over to show her pictures from my trip and I think she was equally impressed with the salad as she was with my photo sharing.
I added my own salad dressing creation based on complimentary flavors to enhance all the goodies in this salad, but in a pinch you could just drizzle lemon and olive oil on top and it would be fine. Or you could make a big batch of the dressing and use it for other things as well, like chicken or fish marinade.
QUINOA CHOPPED SALAD
For the salad:
3 cups lettuce
2 cups cooked quinoa, cooled
1 English cucumber, chopped
2 red bell peppers, chopped
1 cup carrots, chopped
1 cup Jicama, chopped
1 cup green zucchini, chopped
1 cup green onions, sliced thin
3 tomatoes, chopped
1/2 cup pepita seeds
1/2 cup soynuts
1/2 cup craisins
12 ounces Feta cheese, cubed
Layer all ingredients in a large shallow dish, starting with lettuce on the bottom and topping off with the cheese cubes.
For the dressing:
juice of 3 lemons
1/2 cup olive oil
1/2 cup walnut oil
1/2 cup of fresh cilantro
2 tsp salt
2 tsp black pepper
2 tsp red pepper flakes (optional)
Blend all ingredients together in a blender.
My family and I just returned from a trip of a lifetime to Israel and my inspiration tank has completely been recharged at all levels.
I am truly excited to share some new and delicious dishes with all of you, starting with this simple fresh fruit dessert topped with a creamy Zabaglione sauce, just in time for the berry season in our country. With the Aroma rice cooker, it is always such a pleasure to test double boiler recipes, because it is just so hassle free and easy.
Although Zabaglione is a true Italian sauce, it really is a basic custard elevated with either Marsala wine or some times even with Champagne, making it lighter and adding a crisp taste to the otherwise very sweet sauce.
I was lucky enough to enjoy it at my girlfriend’s house while on my trip, and it really did convince me that great simple food is universal.
SEASONAL BERRIES WITH ZABAGLIONE
4 egg yolks
4 tblsp sugar
4 tblsp sweet Marsala wine
Add 2 cups of water into your rice cooker and place a clear glass bowl on top to make a double boiler. Set to steam for 15 minutes.
Add all ingredients into the glass bowl and whisk until thickened, about 15 minutes. Let cool to room temperature before using.
1 cup each of blueberries, blackberries and raspberries.
1/4 cup of sugar
Mix berries with the sugar in a bowl and let macerate for 30 minutes or so, to draw the fruit juices from the berries. Divide the berries into 4 dessert bowls and top with the Zabaglione.
Although I used berries for my recipe you could just as well use other fruit as well.
Mother’s day is just around the corner and my family always gets together to have a great brunch with my own mom and my mother-in-law. In order to take a load off and enjoy a day also celebrating me, I opt for brunch items that are quick and easy and allow me to spend as much quality time with my moms as possible. This salmon frittata comes together in five minutes and packs an amazing amount of flavor in a priceless color palette just perfect for a Mother’s Day brunch.
SMOKED SALMON FRITTATA
4 oz smoked salmon
1 tsp butter
2 tblsp fresh dill or cilantro
dash of black pepper
Set your rice cooker to Sauté-Then-Simmer and add the butter to the inner pot.
Whisk the eggs and pepper together in a bowl. Pour egg mixture into the inner pot and place salmon slices and herbs on top.
Close the lid and let cook for about 5 minutes or until eggs are set. Serve sliced in wedges.
Note: If your rice cooker does not have Sauté-Then-Simmer use the White Rice function and cook for 6-7 minutes until eggs are set.
I love all things sour. Luckily, so do most of my family and friends, which makes dessert making simple… lemony anything thrills us all.
With spring in the air and heat on the rise, it seems only appropriate to move into lighter desserts that reflect the season and pair well with lighter fare. These little lemon puddings are sweet and sour and very airy and make a perfect treat for your favorite person in the world. Hence, why I serve these every year for my favorite mothers. Now I hope that you might share them too.
LEMON PUDDING CAKES
2/3 cups caster sugar, plus more for dusting
2 eggs, separated
2/3 cup buttermilk
2 tblsp fresh lemon juice
zest of one lemon
1/4 cup cake flour
pinch of salt
butter for greasing
raspberry jam and whipped cream for topping
Beat together egg yolks, buttermilk, lemon juice and lemon zest. Slowly add the flour, salt and sugar and continue to beat until well blended.
In a separate bowl, beat egg whites until soft peaks form. Fold whites carefully into the egg yolk mixture.
Divide into 6 buttered and sugar dusted ramekins and place into the steam tray of your rice cooker. Pour 2 cups of water into the inner pot and set to Steam for 15 minutes.
Invert each cake onto a plate, top with whipped cream and raspberry jam and enjoy!
I’m sure all of you know by now that I have a little obsession with kale… I just can’t seem to get enough of this odd, leafy vegetable. And now that I have a close second love affair brewing with spaghetti squash I decided to top both those veggies with some pancetta and Parmesan cheese and quickly approaching culinary heaven.
Before I unleash this little delight I have to quickly state that the dish below can is a great meal alone or makes an amazing companion to a nice piece of meat, fish or chicken, instead of the usual spud. You can also omit the pancetta for a vegetarian version. Now go, cook and eat!
SPAGHETTI SQUASH WITH KALE AND PANCETTA
1/2 spaghetti squash, seeds removed
2 garlic cloves, chopped
1/2 cup pancetta, chopped
1 onion, chopped fine
2 cups kale, chopped and ribs removed
1/4 cup Parmesan cheese, grated
Place the 1/2 squash in the inner pot of the rice cooker filled with 2 cups of water. Close the lid and steam for 20 minutes.
Remove squash and set aside.
Using Sauté-Then-Simmer, cook the onion, garlic and pancetta until translucent, about 10 minutes. Add the kale and cook another couple of minutes until it wilts.
Scrape the strings of “spaghetti” from the squash with a fork and toss with the kale, onion, garlic and pancetta mixture.
Top with Parmesan cheese and enjoy.
As my kitchen horizons broaden I’ve found one of my favorite things to do is re-create traditionally restaurant-exclusive or pre-made foods from scratch… as long as I can figure out an easy way to do it. Most recently added to my to-do list was gnocchi. Gnocchi are soft little Italian dumplings that hold up to a variety of sauces and flavors. I “cleaned” them up a bit by using ricotta cheese and whole wheat flour as opposed to the traditional potato and flour base. The biggest challenge with making gnocchi really lies in shaping the dumplings which actually becomes quite therapeutic once you get the hang of it. Try for yourself and let me know if this one’s a DIY or buy for your family.
WHOLE WHEAT RICOTTA GNOCCHI
15 ounces ricotta cheese
1/4 cup Parmesan cheese, grated
1 tsp Italian seasoning
½ tsp salt
1/2 cup whole wheat flour for rolling
Mix all ingredients, except flour, together until well incorporated. Refrigerate dough for 30 minutes.
Fill the inner pot of your rice cooker 2/3 full with water. Set to steam for 10 minutes and allow water to come to a boil as you roll your gnocchi.
Generously flour your work surface. Spoon 1 tablespoon of the dough onto the floured surface and roll until you have a small oval dumpling. Set aside and continue with remaining dough, adding as much flour as necessary to complete the process.
When the cook time begins counting down add gnocchi to the simmering water, close the lid and let cook for 3 minutes.
Carefully open the rice cooker and remove any gnocchi that have floated to the top. Continue cooking until all gnocchi are done.
Serve with melted butter, Parmesan and fresh herbs or your favorite pasta sauce.
Kimchi is known as one of the healthiest foods in the world and it took exactly one bite for me to become a huge fan. It is said to be a cure for nearly any ailment and has become a staple at every health food store due to its low calorie and vitamin rich nature. And its probiotic benefits are even known to aid intestinal problems.
Now that I’ve told you all about it, what the heck is it? Kimchi is a fermented spicy cabbage and radish dish originating from Korea that has made its way to many American’s plates in the last few years. You can find Kimchi as a hamburger topper, inside a taco or even on pancakes and eggs.
To see how it compared to the store bought version, I decided to try my hand at homemade Kimchi using my rice cooker as a fermenting bowl. The large bowl and tight fitting seal create the perfect conditions to ferment this super simple side dish that will keep in the refrigerator for 2-3 weeks. In just a few short days I had an amazing version of Kimchi that even my kids devoured inside a lettuce wrap with chicken.
1 small napa cabbage, about 1 lb, cut in half and sliced into 1/2 inch slices
1 daikon radish, julienned
6 thai chiles, minced
2 cloves garlic, minced
1/2 cup green onions, cut into 1/2 inch pieces
2 tblsp ginger, grated
1/2 cup coarse sea salt
2 tblsp unseasoned rice vinegar
1 tsp sugar
Fill the inner pot of the rice cooker with 2 cups of water and mix in the salt. Add cabbage and stir to coat well. Close the lid and let sit for 24 hours, stirring occasionally.
Drain the cabbage and mix in the rest of the ingredients. Transfer to an airtight canning jar and seal well. Let stand for 3 days at room temperature, turning upside down to assure all cabbage is covered with pickling liquid. Break the seal and enjoy!
I had a pretty busy weekend and when Monday rolled around I was nearly unable to make it through the day, meaning I hadn’t even considered what we should have for dinner. All of a sudden it was 6 pm and I had a car full of hungry gremlins… I mean children, ready to eat each other. I hurried home without stopping at the store and prayed something would be in my fridge that could be transformed into a dinner without too much fuss. I opened it up and found the holy grail, barbecue sauce and shredded chicken. Then I remembered I had a cornbread mix in the pantry to sweeten the pot. I loaded everything into my rice cooker, hoped for the best and that’s just what I got. It was a perfect dinner that pretty much took care of itself, giving us time set the table and finish homework before devouring every last bit.
CORN BREAD AND BBQ SHREDDED CHICKEN CASSEROLE
2 cups cooked chicken, shredded
1- 2 cups BBQ sauce
1 cup frozen corn
1 package corn bread mix
Prepare the corn bread batter according to package instructions and pour into the greased inner pot of your rice cooker.
Mix together the shredded chicken, barbecue sauce, and corn and spoon mixture on top of the batter.
Set to Cake and bake until the rice cooker beeps. Scoop out with a spatula or spoon and enjoy!
Note: If your rice cooker does not have a Cake function you can set to White Rice.
My culinary obsession with all things buffalo wing flavored is no secret… traditional wings, dips, meatballs… you name it, I’ll take it! But with that obsession can come some pretty unhealthy habits. Fried wings, buttery sauces and cheesy dressings aren’t exactly foods you should be consuming on a daily basis. To combat this tragedy I set out to create a dish full of guiltless buffalo flavor that’s suitable for any (or every) night of the week. As you know, quinoa is another one of my favorite food-related things and the perfect blank canvas to let flavors like hot sauce and blue cheese shine through.
BUFFALO CHICKEN QUINOA
2 cups quinoa
3 1/2 cups water
1 1/2 – 2 lbs boneless, skinless chicken breasts
1 1/3 cup hot sauce (such as Frank’s Red Hot)
2 cloves garlic, chopped
3 tablespoon butter
1 tsp seasoned salt
3/4 cup blue cheese crumbles
1/2 cup green onion, diced
Add quinoa, water, 1/2 cup hot sauce, garlic and 1 tblsp butter to the inner pot and stir. Set your rice cooker to White Rice.
Line steam tray with foil. Add chicken and cover with 1/2 cup hot sauce. When 12 minutes of cook time remain carefully add steam tray to the inner pot and continue cooking.
Melt remaining butter and whisk together with the remaining 1/3 cup hot sauce and seasoned salt. Set aside.
When your rice cooker beeps, check chicken for doneness. Shred or cut into cubes and toss with the quinoa, blue cheese, green onion and dressing, adjusting each to taste.
I know there are previous mac and cheese posts on this blog, but can you really have too many recipes for this yummy pasta?
…I didn’t think so :)
As we hurried through grocery store aisles last night, my kiddos asked me for mac and cheese. But even with a throbbing headache and little desire to cook dinner, I just couldn’t resort to the box (the homemade stuff is just too good!) so I offered them a homemade version with any shape of pasta they desired. They settled on a small wheel shaped pasta and 3 different cheeses… one for each child. Thirty minutes after we got home my rice cooker was once again cemented on the top of my best friend list, offering us a warm, gooey pasta ready to devour.
EASY PEASY MAC ‘N’ CHEESY
4 cups rotelle or other small pasta, cooked
1 cup heavy cream
1 cup milk
1 cup grated Parmesan cheese
1 cup white cheddar, shredded
1 cup smoked Gouda, shredded
Add milk and cream to your rice cooker and set to Steam. Once liquid is hot, add all three cheeses and stir until completely melted and sauce is smooth. Combine pasta with cheese sauce and stir well to coat. Finish with black pepper and dig in!