Posts filed under ‘Rice Cooker’
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.
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!