Posts filed under ‘Rice Cooker’

New Delhi Chicken Curry

New Delhi Chicken Curry
By Nancy

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.

March 25, 2015 at 10:28 am Leave a comment

Sundried Tomato, Feta, Olive and Artichoke Bread Pudding

Sundried Tomato, Feta, Olive and Artichoke Bread PuddingBy Nancy

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.

March 12, 2015 at 1:36 pm 2 comments

Special Occasion Cake

Special Occasion Cake
By Nancy

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
raspberry jam
whipped topping
6 inch spring form pan
aluminum foil

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.

February 4, 2015 at 9:23 am 1 comment

Steamed Mussels in Black Bean Sauce

Mussels With Black Bean Sauce
By Nancy

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.

STEAMED 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.

Mussels With Black Bean Sauce-ingredients

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.

January 14, 2015 at 8:55 am Leave a comment

Vegetable Clam Chowder

Vegetable Clam ChowderBy Nancy

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!

Veggies on hand

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!

January 7, 2015 at 8:21 am Leave a comment

Tom Yum Soup

Tom Yum SoupBy Tia

With holidays around and all the decadent treats staring at me from every nook and cranny in my house, I sometimes feel I need a little break from all that sugar and baked goods with some exotic spice to satisfy my palate.

My family and I always make a point to get together between Thanksgiving and Christmas and enjoy dinner at our favorite Thai restaurant in town. We all seem to welcome the different flavors of Thai food and everyone always has their favorite dish they have been craving since the gluttonous Thanksgiving offerings. By a landslide, mine is the sweet, sour and spicy Thai soup that comes in a metal dish with its own fire underneath. Yep it’s on fire!

This soup has all the components I think a perfect cold weather soup needs, it is pure perfection on a plate. Below is my rendition of this simple but delicious treat. Although some ingredients sound foreign, you will most likely find them in your fresh produce section at your local grocers. You can choose to add or minus the amount of chili peppers you use, but it does need some heat to balance the flavors.

While you are at it, why not make some extra and freeze it to use later. This soup is known to have healing properties for when you are feeling under the weather.

TOM YUM SOUP
6 cups vegetable broth
3 cups button mushrooms, sliced
6 lemongrass stalks, about inch long each
6 stalks galangal, about 1 inch long each
10 lime leaves
6 tsp fish sauce
10 Thai chile peppers, crushed
3 tomatoes, diced
1 onion, sliced and cut in half
juice of 1 lime
2 cups cubed firm tofu, chicken or whole shrimp
chopped cilantro and green onions

Add vegetable broth into the inner pot and set your rice cooker on steam. Once the broth boils add the lime leaves, galangal and lemongrass and let steep with lid closed for 10 minutes.

Add mushrooms, fish sauce, Thai Chile’s, lime juice, tomatoes, onions and tofu, chicken or shrimp and cook for another 5 minutes. Garnish with cilantro and green onions.

December 31, 2014 at 7:53 am Leave a comment

Peppermint Bark

Peppermint Bark
By Tia

Homemade treats are on top of my list as gifts, both on the giving and receiving end. I enjoy giving friends and family mouth watering goodies almost as much as I love eating the ones that appear on my kitchen counters in creative displays of love.

As far as these treats go, peppermint bark is by far my favorite thing, probably because I love peppermint anything. I especially like my homemade version compared to store bought ones mainly because I try to keep mine a bit less sweet by using bittersweet chocolate as a base.

PEPPERMINT BARK
32 oz of bittersweet chocolate chips
32 oz of white chocolate chips
2 cups crushed peppermint candy canes

Place 1 cup of water in your Rice Cooker and set on steam for 10 min.

Place white chocolate chips in a bowl that fits snugly on top of the inner pot to form a double boiler. Stir chocolate until melted. Pour onto a cookie sheet and let cool in the refrigerator for about 30 minutes.

Repeat melting process with bittersweet chocolate chips and spread melted mixture on top of the cooled white layer. Immediately sprinkle crushed candy canes on top and pat down slightly to assure they stick.

Let cool in refrigerator for another 30 minutes or so and break into bite size pieces. Wrap in gift boxes or bags and spread the sweetness.

Happy Holidays!

December 24, 2014 at 8:03 am 1 comment

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