Posts filed under ‘Rice Cooker’
I tend to fall into a routine of making the same dinners over and over, due to efficiency and the initial 3 weeks of Oohs and Aahs. But then all of a sudden, dinner entrees that were a hit become Blahs and “Oh no, we just had last that week!”
So to combat the routine while still basically making the same meal, I tend to vary the presentation or add a few small changes here and there.
This Chicken Tikka Masala wrap is a perfect example of how to preserve the place for this delicious meal at the dinner table while fooling everyone around you into thinking you have created something completely new.
In previous posts you can find the recipe for Chicken Tikka Masala and pair it with basic long grain jasmine rice.
For this dish all you need to do is to assemble everything inside a Middle Eastern flat bread called Lavash, topped with some fresh cilantro and a dollop of Greek yogurt and roll it up.
I do quite a bit of research for the recipes on the Aroma Test Kitchen and once I find something interesting I feel our readers and followers can’t wait to try out, I start the process of converting the original recipe to work in a rice cooker while making sure the finished product is as delicious as intended, or better. I strive to improve on the original recipes I find while rummaging through cookbooks and magazines, be it flavor or technique, and only post recipes that have my approval. Many times the idea I have needs lots of tweaking and sometimes it doesn’t work at all, but through trial and error I always guarantee all posted recipes on our blog.
This chocoflan took a few tries to get the timing correct for a moist but not raw cake dough and to make sure the custard was just perfect. With pride, I present yet another Aroma Test Kitchen winner made better and always easier.
Chocoflan is a traditional Latin American dessert that combines chocolate cake with a vanilla custard, aka flan. This dessert is magical as it does an interesting “flip” while it bakes. The cake portion and the custard portion switch places in the cooking process and when you invert it before serving you have a perfect cake with a creamy custard on top dripping with caramel, yum!
you will need a Bundt pan that fits into the inner pot of your rice cooker. I found a 6 cup one at my local cooking store, that fits just perfect.
For the cake:
1/4 caramel sauce
5 tblsp butter, softened
1/2 cup brown sugar
1 cup flour
1/3 tsp baking soda
1/3 tsp baking powder
1/4 cup cocoa
3/4 cup buttermilk
Beat the butter and the sugar until creamy, add the egg. Sift all dry ingredients well. Add to the wet part alternating with the buttermilk, until all combined and well incorporated.
For the flan:
6 oz evaporated milk
7 oz sweetened condensed milk
2 oz cream cheese, softened
1/2 tsp vanilla
Combine all ingredients in a blender for 1 minute on high speed.
Grease the Bundt pan and pour the caramel sauce into it. Spoon the batter into the pan and spread around. Slowly pour the flan mixture on top. Cover with foil.
Add 2 cups of water into the inner pot of your rice cooker. Insert the Bundt pan and set on Steam for 30 minutes.
When the time is up, keep the lid closed for another 15 minutes. Lift the lid and insert a toothpick through the foil to test for doneness. Wiggle the Bundt pan and invert onto a serving platter.
Tip: Place a long piece of foil that reaches under the Bundt pan and up the sides to help you lower it into the rice cooker and also to lift it up when the cake is done cooking.
It’s corn season in my neck of the woods and since I believe in cooking healthy, fresh and budget friendly whenever possible, I try to blend seasonal vegetables and fruit with everyday staples for a twist on the basics.
When corn invades my local grocer’s bins I am a happy cook. It is pretty much perfect for any dish from soups to salads, and of course corn bread.
If you have never made corn bread from scratch I strongly suggest you check back with thetest kitchen in a few days because it is corn month and I have some amazing dishes from basic steamed corn with a topping to die for to corn dip and of course corn bread in the works.
I love eating corn fresh off the cob either steamed or grilled and since I found this topping to go along with it I am even more of a fan. It is a perfect blend of spicy and sour with the natural sweetness of the corn.
STEAMED CORN WITH PARMESAN CHEESE AND RED PEPPER FLAKES
4 ears of corn, cleaned and husks removed
1/2 cup of sour cream
1/2 cup of mayonnaise
1/2 cup of shredded parmesan cheese
2 tblsp red pepper flakes
juice of one lime
2 tblsp fresh cilantro chopped.
Mix all ingredients except the corn together in a bowl and set aside.
Add 2 cups of water into your Aroma rice cooker and set to steam for 15 minutes. Add the corn and let steam.
When corn is done, remove from rice cooker and spread with the topping mixture.
Summers in our family are all about outdoor eating, whether it is getting together at the beach, poolside or park, we just live for any picnic opportunity. Last Sunday my mother-in-law had purchased lawn tickets to an outdoor amphitheater performing Mary Poppins, and yippee once again a new picnic opportunity had arrived.
Sitting out there on a blanket surrounded by loved ones, watching an amazing Broadway cast perform and eating picnic fair was just an another incredible way to spend an evening. For the occasion I made a French style potato salad which differs from a traditional potato salad by substituting mayonnaise for olive oil, making it a safer option for outdoor events.
Also, if you happen to have family members that are not mayo fans, like I do, this is a perfect way for them to still enjoy a creamy potato salad.
FRENCH POTATO SALAD WITH FRESH ENGLISH PEAS AND HERBS
2 lbs small potatoes, like fingerling or red.
2 cups fresh English peas
1/4 cup chopped parsley, chives and dill each
1/4 cup white wine
1/4 cup chicken stock
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tblsp Dijon mustard
Salt and pepper to taste
Rinse potatoes and place in your Aroma rice cooker with a dash of salt and water covering all potatoes. Set to steam for 25 minutes.
Blend together the herbs, mustard, olive oil and rice wine vinegar and set aside.
In a large bowl add the white wine and stock. When potatoes are cooked, cut them in half and place in bowl. Toss to cover.
Add dressing and continue to toss carefully. Just before serving toss in green peas. Serve either at room temperature or cold.
For a vegetarian option, simply substitute chicken stock with vegetable stock.
If you are a regular follower of this blog, you already know how life tends to get hectic and there are nights when I rummage through my pantry, fridge or freezer for inspiration, as much as ingredients for dinner.
Generally, summer is somewhat of a more relaxed time in our household and dinners are better planned and executed. Days are less chaotic and consist of more free time instead of the usual pickups at three different schools and the stress over three different homework assignments needing to be finished, but there is always that one exception to summer bliss…
This stir fried rice is simple and easy as well as satisfying as a complete meal on a busy night anytime of the year.
STIR FRIED RICE
4 cups of steamed rice of your choice
1 lbs chicken tenders, cut into bite size pieces
1 bell pepper, cut to strips
1 onion, cut into strips
1 cup carrots, cut into diagonal slices
2 stalks of green onions, cut into diagonal slices
2 cups of broccoli florets
sesame oil for cooking
On Sauté-Then-Simmer, add 1 tblsp sesame oil and sauté chicken until cooked. Remove and set aside. Sauté the rest of the vegetables for 3-4 minutes or until cooked to your liking and add to cooked chicken. Add a few dashes of soy sauce to the vegetable chicken mix and toss.
Place 1 tblsp sesame oil into the rice cooker and scramble both eggs, stir in the rice and the vegetable chicken mix. Sprinkle sesame seeds on top and add soy sauce to your liking.
I am a lucky mom to have kids that actually enjoy Brussels sprouts. Yes you read it right, no typos, Brussels sprouts. My middle son actually calls it his favorite vegetable and would munch on roasted Brussels sprouts all day if he could.
I have noticed more and more people starting to enjoy this feared vegetable lately, due to some advanced cooking techniques instead of the old boiling method. Adding flavors like onions, garlic or bacon just enhance the earthy flavors of this humble green, making it the perfect side to any meat, chicken or fish dish. In my household it has even found its way into pasta and salads. With BBQ season upon us, I would definitely add this to any summer cookout menu, as well as a picnic dish, since it is just as delicious at room temperature.
I only have one cautionary tip… do not overcook these babies because then they will resemble the old fare nobody enjoyed. They are best served “al dente” like pasta, with a slight crunch inside.
BRUSSELS SPROUTS IN WALNUT OIL
1 lb of Brussels sprouts, halved
1/2 cup almonds, chopped
2 shallots, sliced thin
1 garlic clove, minced
1/2 cup dried cranberries, chopped
1 tblsp agave syrup
1 tblsp walnut oil
1 tblsp olive oil
salt and pepper
Set your Aroma rice cooker to Sauté-Then-Simmer and sauté the Brussels sprouts for 5 minutes.
Add the shallots and garlic and cook a few extra minutes.
Stir in the cranberries, agave and 1/2 cup water. Close the lid and let cook for 5 minutes more. Toss in almonds, walnut oil and salt and pepper to taste.
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.