Posts filed under ‘Rice Cooker’
Yep, you’re reading this right. I baked amazing (ah-may-zing!) bread in my rice cooker. And the kicker? The dough came together, rose and baked all in one pot. Focaccia is a yeasty Italian bread, usually baked in an oven, that has a moist, spongy texture due to the yeast and olive oil in the dough. I usually make a few loaves at a time because foccacia makes for delectable sandwich bread and goes fast in my house. When I was first taught to make foccacia I used garlic and rosemary and that’s how I have always made it but you can swap any of your favorite ingredients for mine. I suggest trying sun-dried tomatoes, olives, other herbs… the list is endless.
1 1/4 cups warm water
1 envelope yeast
1 cup olive oil
4-5 cups flour
2 tblsp garlic, chopped
2 tblsp rosemary, chopped
Add warm water and yeast to your inner pot and let sit until cloudy, about 5 min. Add 1/2 cup olive oil, 1 tsp salt and 1 cup of flour at a time and continue to mix with your hands until well incorporated. Place dough on counter and continue to knead until elastic and smooth, another 5 min or so.
Place dough back into the inner pot and rub a little bit of olive oil on top. Close the lid and let rise 2-3 hours until it has doubled in size.
Remove risen dough and add remaining olive oil, garlic, rosemary and a pinch of salt into the inner pot. Mix to combine. Push dough on top of the olive oil mixture and close the lid. Set to Cake or White Rice and let cook until your rice cooker beeps, approximately 45-60 minutes.
Invert focaccia onto a plate and serve with your favorite soup, pasta or sandwich.
I’ve always believed there’s something missing from the “traditional” Thanksgiving table. After all, what food does America love more than chocolate? Yet, we never see one Thanksgiving dessert showcasing everyone’s favorite confection obsession… a tragedy I tell you. While most families spend their Thanksgiving weekend holiday shopping and decorating I find it the perfect opportunity to begin holiday baking and cap off a weekend of decadence (the salad can wait until Monday :)). The beauty of this recipe (aside from it being incredibly easy, chocolatey and delicious) is that you don’t have to eat it all this weekend as it freezes beautifully and turns out just as warm and gooey as a fresh batch. So feel free to mix up a set or two of these luscious cakes and store them until your pants are able to button again, then dig in!
RICE COOKER CHOCOLATE MOLTEN LAVA CAKE
4 oz semi-sweet chocolate chips
5 tblsp butter
1 tblsp sugar or honey
1/4 cup cocoa powder
1 tblsp flour
Melt chocolate chips and butter and stir together until smooth. Stir in remaining ingredients until well combined.
Pour batter into 4 greased ramekins and place in your steam tray. Set your rice cooker to Steam for 15 minutes until cakes are set.
Let sit for 5 minutes before inverting onto a plate. Serve warm.
Note: Uneaten cakes can be frozen and reheated. Just steam for 10 minutes and enjoy!
The holidays are upon us and with the hustle and bustle of this busy modern world it’s exciting to look forward to a time to relax and enjoy peace and quiet with loved ones. My favorite spot to relax is in the kitchen amidst a mess of pots and pans and cookbooks while my family hangs around to soak up the amazing scent of holiday cooking.
Every year I try to come up with some new side dishes for our Thanksgiving meal to surprise my family and friends. But as you know, I also love the classics. To satisfy both sides of my culinary personality I attempt to marry dishes and flavors together into a new creation. Plain ‘ol glazed carrots just weren’t going to do it for me this year so I decided to purée them and add butternut squash (my daughter’s favorite) to the mix to create an entirely new concoction. The final dish evolved into a sweet, airy souffle with a hint of heat to pair perfectly with the savory stars of the day, the turkey and stuffing.
CARROT AND BUTTERNUT SQUASH SOUFFLE
1 lb baby carrots
1 lb butternut squash, cubed
6 tblsp flour
2 tsp baking powder
1/4 cup jalapeño jelly
1 cup butter, melted
1 tsp salt
Add 1 cup of water to the inner pot of your rice cooker, add carrots and butternut squash to the pot and steam for 20 minutes.
Purée veggies and mix well with remaining ingredients. Spray the inner pot of the rice cooker with cooking spray and pour in the mixture.
Set to Cake and close the lid. Your rice cooker will beep when cooking is done, about 40 minutes. Invert soufflé onto a serving dish and enjoy!
Note: If your rice cooker does not have a Cake function you can make this recipe using White Rice. The cycle may need to be reset once to complete cooking.
It has been a soup-filled week for me and my family and we owe all the warm, comforting flavor to a few amazing friends and a rainy day craving.
I am truly blessed to have an amazing group of neighbors and we get together a few times a month to cook themed dishes. This past Sunday we had soup night and all of us prepared soup to taste and share along with some homemade breads to soak it all up. The winners were my husband’s chili and my neighbor Patti’s chicken florentine soup.
Then today while out and about in the rainy morning I stepped into my favorite neighborhood deli that just celebrated their 30 year anniversary and ordered one of their daily soup specials, white bean and ham soup. It hit the spot so much I decided to recreate the delicious and simple concoction in my pressure cooker for dinner.
Here are all three divinely delicious soup recipes that will convince you a soup week is calling at your house too!
PATTI’S CHICKEN FLORENTINE SOUP
1/2 cup orzo, cooked
1 cup carrots, chopped
1 cup celery, chopped
1 cup onions, chopped
1 lb chicken breast, cut into cubes
2 quarts chicken broth
1 tblsp thyme
1 tblsp parsley
4 cups kale, chopped
1 tblsp lemon juice
salt and pepper
Set your rice cooker to Sauté-Then-Simmer, heat olive oil and brown chicken, onions, celery and carrots for 15 minutes.
Add broth, parsley and thyme, cover and let cook for another 10 minutes.
Add orzo, kale, lemon juice and salt and pepper to taste. Simmer at least 2 more minutes and serve.
1 lb ground beef
16-oz can black beans
16-oz can red beans
16-oz can white beans
1 red onion chopped
1 white onion chopped
8-oz can of diced jalapeños
16 oz canned tomatoes
16 oz canned tomato sauce
1 package taco seasoning
2 cups cilantro, chopped
optional: cheese, sour cream and chips for topping
Set your rice cooker Sauté-Then-Simmer and brown the ground beef with half of both the white and yellow onions. Add taco seasoning, canned tomatoes and tomato sauce. Let simmer for 30 minutes.
Add the other half of both the white and yellow onions, jalapeños and beans. Continue to simmer for another 30 minutes.
Add cilantro and serve. Top with shredded cheese, sour cream, tortilla chips and more chopped chiles and fresh cilantro.
2 potatoes, peeled and cubed
1 lb cooked ham, sliced and cubed
1 onion, chopped
1 cup celery, chopped
2 sprigs of thyme
1 cup white beans
salt and pepper
Soak the beans over night in the inner pot of the pressure cooker.
Rinse beans and add 2 cups water. Cook for 20 minutes on Medium Pressure and check for doneness. Remove beans and set aside.
Brown the onions and ham for 10 minutes. Add beans, 2 cups water, potatoes, celery and thyme. Set to Medium Pressure for 10 minutes.
Fall is in full swing here in Southern California and, although the temperature doesn’t drop too drastically, evenings do carry a small chill comforted by soup to warm the body. I am lucky to have a family that enjoys soup and a nice loaf of bread as a full on meal, especially since my rice cooker does such excellent (and easy) work of any soup I’ve tried to make in it. And when it comes to soup, Clam chowder is one of my favorites which is why it screamed to be simplified into an easy weeknight dinner that cooks while homework gets done and will stay warm for as long as my family takes to grab their bowl.
WEEKNIGHT CLAM CHOWDER
2 tblsp butter
1 cup onions, chopped
1 cup celery with leaves, chopped
2 garlic cloves, chopped
2 cups fingerling potatoes, cubed
1 tblsp flour
2 cups vegetable stock
1 cup heavy cream
16 oz can of clams, chopped
1 bay leaf
1 sprig of fresh thyme
Set your rice cooker to Sauté-Then-Simmer. Melt the butter and brown the onion, celery and garlic for 5 minutes.
Add flour and mix well. Pour in the vegetable stock and add the bay leaf, spring of thyme and potatoes. Close the lid and let simmer for 20 minutes.
Add cream and chopped clams with juice. Continue cooking for another 10 minutes. Serve with crackers or your favorite crusty bread.
Note: If your rice cooker does not have Sauté-Then-Simmer you can brown aromatics and simmer the soup using the Steam function.
I’m not really one full of patience or who’s strength is in my attention to detail, especially in the kitchen. That’s why before my rice cooker I’d never made risotto at home. Now I’m what you could label as a risotto-making fiend. Traditional risotto is always made with wine. However, I never seem to keep a wine in my cabinet that’s not sweet enough to warrant my friends making fun of me so I’ve learned to adapt when making risotto on the fly. This latest creation uses lemon juice to mimic the acidity usually added with the wine. It creates a tart, fresh flavor that heightens the traditional risotto flavors achieved in this dish.
2 cups Arborio rice
1 quart chicken stock
1 medium onion, finely diced
2 cloves garlic, finely diced
3 tblsp butter
juice of one large lemon
1/2 cup Parmesan cheese
optional: chives and lemon zest for garnish
Preheat your rice cooker on Sauté-Then-Simmer for 5 minutes. Add 2 tablespoons butter and the diced onion and sauté until translucent. Add garlic and cook until fragrant. Stir in rice and let toast until grains begin to turn translucent.
Add lemon juice and let simmer until most of the liquid is absorbed, about 3-4 minutes. Add chicken stock and close the lid. When the rice cooker beeps, stir in remaining1 tablespoon of butter and the Parmesan cheese. Top with lemon zest and chives if desired.
Growing up my father made some amazing weekday meals and most of it was very simple and easy to prepare. I remember the aroma of this gratin dish all the way down the hallway. I would come home from school and couldn’t wait to taste that crispy topping covering melt-in-your mouth baked salmon and sliced potato heaven. My 3 year-old daughter loves this dish as much I did growing up and it’s a great way to introduce fish to your younger eaters since the flavor is very mild. Plus, as always with my Aroma rice cooker, the dish is comes together in no time.
SALMON AND POTATO GRATIN
4 large potatoes, sliced thin
16 oz canned pink wild salmon
1 cup milk
2 tblsp butter
salt and pepper
Add butter to the inner pot of your rice cooker. Place a single layer of potato slices on top. Spoon 1/4 of the salmon onto the potatoes and sprinkle with salt and pepper. Repeat 3 more times, finishing the last layer with potato slices.
Mix the milk and egg until well blended and pour evenly over the layers. Close the lid and set to Sauté-Then-Simmer.
The gratin will cook for about 60 minutes and when the rice cooker switches to Keep-Warm you are ready to dig in!
I’m always stretching my rice cooker‘s abilities by treating it as an oven and seeing how well it performs. Most recently, I decided to embark on a true Test Kitchen voyage and try a lasagna. Lasagna is a dish that traditionally gets its gooey goodness and crispy top layer of melted cheese from an oven. In order to accomplish the two aforementioned characteristics I had to do some creative try outs.
The end result is an amazing melt-in-your-mouth lasagna with a crispy layer of cheese on the bottom, yes the bottom. To achieve a baked crust I had to do a topsy-turvy version and turn the dish upside down. To serve it I simply inverted each piece onto a plate, a pretty clever cover up if I do say so myself :). The best thing about cooking the lasagna in the rice cooker is the fact that I can leave it ready on Keep-Warm without worrying about coming back to a dried out lasagna. The inner pot seals in moisture and heat and the dish was still perfect for my husband who came home two hours after we had eaten.
RICE COOKER LASAGNA
For the white sauce:
2 tblsp butter
2 tblsp flour
4 cups whole milk
1/2 Parmesan cheese, grated
1/4 tsp nutmeg
For the lasagna:
2 cups meat sauce
10 lasagna sheets, uncooked
10 oz ricotta cheese
3/4 cup Parmesan cheese, grated
3/4 cup mozzarella cheese, grated
1 tsp olive oil
For the white sauce: Using Sauté-Then-Simmer, melt the butter and add flour to form a thick paste. Let cook for 2 minutes or until bubbles form. Slowly add the milk and whisk as you go. Let the sauce cook until it thickens. Add cheese and nutmeg, transfer to a bowl and set aside.
To assemble the lasagna: Coat your inner pot with olive oil. Sprinkle 1/4 cup mozzarella and Parmesan cheese on top. Add 1/2 cup of white sauce on top of cheese. Layer with 1/2 cup of meat sauce and a third of the ricotta cheese and top with two lasagna sheets, broken in half to make sure all sauce and cheese are covered. Repeat each layer 3 or 4 more times. Top the last layer with remaining mozzarella and Parmesan cheese.
Close the lid and set to Sauté-Then-Simmer. Let cook until the rice cooker beeps, 45 min or so. Let lasagna sit and rest for an additional 15 minutes before serving.
To serve cut into wedges and invert on a plate.
By Tia Goodwin
Spaghetti carbonara is my middle son’s favorite dinner and I clearly remember the first time he ever tasted it. We were out to dinner and at the time my son was somewhat picky of an eater, mostly because he had just become a vegetarian.
So he’s mulling over ordering spaghetti carbonara because the dish featured ingredients he liked… spaghetti, cheese, eggs and cream, plus something he’d never heard of, pancetta. He asked my mother what pancetta was and when she replied “Italian ham,” what my son heard was “Italian jam“. He ordered it, ate it, loved it and for weeks he remained an Italian jam-eating vegetarian refusing to be convinced he’d misinterpreted his grandmother’s explanation. For any true vegetarians, this dish can easily be prepared without bacon and it will be just as creamy and delicious.
6 slices of thick cut bacon, cut in half lengthwise and sliced into thin strips
1/2 cup onions, diced
1 garlic clove, chopped
2 cups heavy cream
1 cup Parmesan cheese, shredded
4 cups of pasta
2 tsp salt
1 tsp black pepper
Optional: extra cheese for serving
Set your rice cooker to Sauté-Then Simmer. Brown the onions, garlic and bacon and set aside.
Add 8 cups of water to the inner pot of your rice cooker and and set to Steam for 7 minutes. When water boils add pasta and let cook. When cook time is up, carefully drain the noodles and place pasta back into the rice cooker.
In a medium sized bowl, mix eggs with the cheese and cream and beat well to avoid lumps. Pour mixture into hot pasta and toss to coat. Add black pepper and the bacon-onion mix and stir to combine. Close the lid for 5 minutes and let the sauce and pasta marry before serving.
Written by Desiree Roughton
San Diego doesn’t exactly have seasons so I often find myself marking the year’s quarters with food. That being said, this is my official announcement that soup season is upon us! This soup is very “San Diego,” especially if you top it with avocado, which you should. It’s warm and fresh and sure to delight your seasonally transitioning taste buds. Plus, it’s really as simple as throwing everything into your rice cooker and letting it do its thing… what better way to kick off your fall cooking?
CILANTRO-LIME CHICKEN SOUP
2 cups cooked shredded chicken
2 quarts chicken stock
1/2 cup canned diced tomatoes
3 cloves garlic, minced
1 cup scallions, diced
3/4 cup cilantro, chopped
1/4 tsp cumin
salt and pepper
Optional: lime wedges, avocado, extra cilantro, onions for topping
Add all ingredients except chicken into the inner pot of your rice cooker. Stir and set to Soup.
When 10 minutes of cook time remain add chicken to soup to warm through. Serve with extra cilantro, lime wedges, avocado, etc., as desired.
Note: If your rice cooker does not have a Soup function you can set the cooker to Cook or White Rice and let simmer for 20-30 minutes.