Category: Rice

Jassn Ceramic Knives Giveaway and Vegetable Fried Rice

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Last spring I had the pleasure of meeting with representative of Jassn Ceramic Knives at the International Housewares Show. Over the months we started a dialogue. The whole use of Ceramic Knives is new to me. Admired form afar, but never had the opportunity to try them, let alone own them. As a food blogger, I admit I have a lot of knowledge about food related items, but still have so much more to discover and learn. Mikal was kind enough to send me a set and we talked about how I can spread the word about this great company. Whats sets Jassn apart for me from other ceramic knives is the sheer beauty. As a visual person I was blown away by the beauty of the knives. Particularly , this set called the Four Seasons.

Beautiful, strong and tough.  I was an added bonus to know that ceramic knives have a longer longevity than other knives, stay sharper, and are just below a diamond in hardness. They wont interact with your foods, absorb odors, and are non porous. All wins for when you work in the kitchen.Ceramic knives are to used only for fruit, vegetables, and fish without bones. I decided to give my knives a whirl while chopping vegetables for a delicious vegan fried rice.

Here is the recipe as promised for the Vegetable Fried Rice.

In addition I will be offering a giveaway to my readers for a 5 inch ceramic  Jassn Knive with a $45 MSRP. Please leave a comment and spread the word. I will chose one winner July 10, 2011.

 

All of my readers are eligible for a 15% discount for purchasing Jassn Ceramic Knives . Use the discount code coco-cooks.Click Here.

 

Vegetable Fried Rice
 
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A Vegetable based Fried rice. Fried rice varies within the Asian and other communities. Its a great way to use whats on hand or leftovers. No hard and fast rules here, except the rice must be at least a day old, and refrigerated.
Author:
Recipe type: Entree , Side
Serves: 2-4
Ingredients
  • 2-3 cups of cooked rice ( 1 day old or more, refrigerated)
  • ½ cup sliced cabbage
  • ½ cup died carrots
  • ½ cup zucchini
  • ½ cup onion
  • ½ cup mushrooms
  • 1-2 cloves minced garlic
  • 2 eggs beaten
  • ⅛ cup Soy Sauce
  • 2 tablespoons vegetable oil
  • 2 tsp Fish Sauce to finish
Instructions
  1. In a separate skillet fry your beaten egg and set aside. Slice into slivers.
  2. Heat wok or skillet with the 2 tablespoon vegetable oil. Add onions and cook until almost translucent.
  3. Add zucchini, carrots, mushrooms, garlic, cabbage. Cook until softened.
  4. Crumble cooked refrigerated rice until loose, and add to pan with vegetables.
  5. Stir until vegetables and rice are mixed.
  6. Add cooked egg.Stir in.
  7. Add Soy Sauce and cook a few more minutes.
  8. Finish with Fish Sauce . Cook 1 minute and remove from heat. Serve hot.
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Shrimp Risotto

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I made this recipe for shrimp risotto a few months ago when Fava Beans were full on in season. If you made it today I suggest perhaps substituting fresh shucked peas or maybe even fresh garbanzos . I see the fresh garbanzos in the local Latin markets all the time. If one were to tabulate the top all time carb loaded comfort foods, risotto would be right up there. The beauty of Risotto is that’s a vessel for all sorts of protein and ingredients. The possibilities are endless. With fall approaching imagine the butternut squash risottos coming along. One of my favorite risottos is one made with Barolo wine with shavings of cheese. I must make that for the blog one day. I’m getting into an Italian frame of mind as Certain Someone and I are leaving for Rome  next month. I’m literally counting the days and hours. Aside from a sleepy border town on my way driving to Lugano, I have never really been to to Italy.

A proper Risotto, which is actually Northern Italian in origin, requires a semi soft grained rice like Arborio, Carnaroli, or less common Vialone. These rice varieties are high in starch content and more glutenous. For this Risotto I used Carnaroli, which is pricier than Arborio, but preferred for risotto. The grains cooks soft , yet retain their shape and firmness throughout the process.The key to Risotto is to slowly simmer your rice and ingredients while slowly adding small batches of liquid stock, while constantly stirring.The effort yields a rich, creamy and satisfying dish. Yet its not complicated at all. I like to use leftover risotto to make a breaded fried rice ball called Arancini. Imagine a dinner al fresco with some cold crisp Prosecco to wash it all down with.

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Shrimp Risotto

  • 2 1/4 cups Carnaroli  rice
  • 3-4 cloves garlic minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups fish or vegetable stock *I made my own from leftover fish bones and heads after filleting.
  • 1 lb fresh , deveined, shelled shrimp  coarsely chopped
  • 3/4 cups broccoli florets
  • 1/4 cup shelled Fava beans or peas
  • Sea Salt to taste
  • White Pepper to taste
  • 1 teaspoon dried thyme
  1. In a skillet, heat butter and olive oil over medium high heat until melted.
  2. Add minced garlic and soften.
  3. Add Carnaroli rice and heat for a few minutes to allow the flavors of the garlic and oils to coat to the grains. Stir while cooking.
  4. Add salt, pepper,thyme.
  5. Add about 3/4 cup of the stock as it slowly simmers while stirring. The rice will absorb the liquid.
  6. Add the raw shrimp that has been chopped coarsely, broccoli, and shelled fava beans or peas. Stir into rice mixture and add another cup of fish stock.
  7. Continue to add the remaining liquid slowly , as the rice absorbs the liquid as you stir constantly.
  8. The shrimp will lose its opaqueness and turn pink as the rice cooks slowly and takes in the liquid.
  9. Serve hot with grated Parmesan cheese

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Sexy Horchata With A Twist

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Horchata….I love to say say that word. For some reason its conjures up sexiness to me. Maybe because when I first heard of this, I was  young and it just seemed so exotic. Sexy people sipping a Horchata  in the beaming sun. Horchata is known as The Drink of The Gods.With images of sexiness and sunshine with some glamor,  I sought out to taste it. Unfortunately I tasted a bad version of it in D.C, and never really thought much of it again  for years after that. Funny how one bad experience can set you off.

Here’s a little back story. I love milk and milk doesn’t like me at all. Now Certain Someone can drink some milk. Sometimes I look at him and just crave a tall cold creamy glass, but we both know there will be dire consequences if that happens. So when budgets permit I like to buy myself some delicious Almond or Rice milks, but that can get really pricey. Then I became reacquainted with this drink, Horchata, and I’m onto a new thing! Nothing is more filling and thirst quenching then a tall ice cold glass of this drink ,originating form Spain, and arriving in various forms throughout the Latin America.The Mexican version of Horchata is made from pulverized long grain rice, water, cinnamon,sugar and lime zest. In Spain, where it originates, its called Horchata Chufa , and is made from Tiger Nuts or Chufas. Chufas can be traced all the way back to ancient Egypt and have many healthy properties.Similar in taste to an almond, its not surprising the Spaniards used almonds, and rice  when they brought the drink to the new world. Maybe I wasn’t to far off in equating sexiness and Horchatas. Both Chufa /Tiger Nuts and Almonds are all aphrodisiacs. Drink Up.

I came across a recipe from a well known cookbook author, who I won’t mention, and he seemed to miss an important and vital step, straining it. I was running low on Cinnamon sticks, so I decided to use the lone stick I had with  some Cardamon, not authentic, but why not? I also used whole almond that hadn’t been blanched. Since I was straining the mixture, I felt it wouldn’t matter in appearance.This drink is so good I would like to keep it always prepared in my refrigerator. It can also served as a base for alcoholic drinks mixed with rum. So before you go buy commercial Almond Milks or Rice Milks. Try this at home for a fraction of the cost, and far more tastier. I submit this  for a long overdue Meatless Mondays Post.

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Horchata With A Twist

  • 1  1/2 cups uncooked rice, preferably long grain
  • Zest of 1 lime ( keep zest in larger pieces to strain out)
  • 4 cups of cold water ( 2 for soaking  and 2 for blending)
  • 1 cinnamon stick
  • 5-7  Green Cardamon Pods, shelled
  • 1/2 cup cane sugar
  • 1 cup almonds ( blanched or un blanched)
  1. In a large bowl soak rice, Cinnamon sticks, cardamon seeds and lime zest. Cover and let rest for 24 hours in the refrigerator . Some methods pulverize rice first in blender ,as well, then soak. Either way a good straining will be needed after blending.
  2. Remove Cinnamon sticks and lime zest.
  3. Take a blender and in small batches , blend the  rice ,water , with the almonds ,as best you can until a white liquid forms.
  4. Once all blended and sugar and mix.
  5. Strain twice through a fine meshed sieve or through cheesecloth to extract the liquid from the remaining gritty residue.
  6. Using a funnel bottle liquid and store in the refrigerator. Horcahta will last a few weeks in the fridge.
  7. Serve in chilled glasses or with ice.

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Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.

Coconut Curried Goat With Rice and Red Lentils

One of my favorite treats as a child growing up in diverse Washington D.C was when my father brought home takeout of curried goat and Roti from some hole in the wall. That was good eating. He was a man that didn’t stray from his staples of Nigerian food, but he did like good Caribbean food. Lately I have been hankering for goat meat. In the Bahamas I was disappointed with their Americanized fare and didn’t see any. I must have been asleep at the the foodie radar to realize goat meat has gone mainstream and is now served in many a restaurant and featured in magazines. Last time I had some goat was at a dumpy Indian restaurant and it was good but had more bone than meat for my tastes. But the sauce was spicy and thick. I purchased my goat at Pete’s Fresh Market a great chain that has a large Mexican and Asian clientele. Any sort of exotic produce or meat is available and they have it at pretty fair prices. I eyed a goat leg in the butcher case. To big for just me, but I need to get one one day for a BBQ. The goat on display looked like rib cages and me not knowing cuts was perplexed. But the butcher told me he could cut it down into pieces for me, I was hoping for a boneless type of cut to cook down, but started off with 6 pounds of pieces. expertly cut up for me. The pieces he gave thankfully had a lot of meat.
6 pounds is a lot and my aim was to cook it down in the pressure cooker and eat of it all this over the weekend. It gets even better the next day.Here is my ‘recipe’. Its not formal, just what I did.

Clean goat meat and pat dry. In an uncovered pressure cooker brown 2 large onions, some tablespoons of curry powder to your taste, cumin, salt, pepper,turmeric ,chili powder, and the meat with a bit of oil. Note the goat has fat, and I didn’t want it to greasy. Cut up and seed about 3 jalapenos or a lesser amount of Scotch bonnet peppers if you can get them( depends on your heat tolerance). Add some cilantro and a cleaned sliced leek , and some leftover chopped tomato to the mix. Mix up . Add about 2 cups of water ( next time I would add less as it creates more liquid). Cover , seal, and cook at a pressure of 15 lbs for 45-50 minutes. Cool down with cold water method or naturally until lid releases. Drain off any excessive liquids and fat( I had about 4 cups I drained off , so next time add less liquid. But I left enough in). Stir in one can of coconut milk to finish. Serve with rice boiled with red lentils and garnish with more fresh cilantro and maybe a some jalapeno if you desire it more spicy.

You can cook this a normal stove top method but the cooking time will be between 2-3 hours. Pressure cooking cuts the time down and yields really tender and succulent meat.

Grand Bahama and Some Pigeon Peas and Rice

Well I’m back. I don’t want make this a wordy post so I’m going to let Certain Someones pictures speak for most of the trip to Grand Bahama. We stayed at the the Westin Our Grand Lucaya. This is a wonderful resort that allowed us to just chill and do nothing. Unfortunately Certain Someone could not escape work and spent the first half of the trip working. But he did manage some beach time and a round of golf on one of their several golf courses. I was amazed at how easily Certain Someone could become a beach bum. I like to see him relax.

Isn’t this beautiful? These are debris from a earlier hurricane . The photo was taken at a beach in the Grand Lucayan National Park. We took these pictures after a visit to underwater caves across to road. If you were a diver you could dive between the cavernous caves which housed Arawak Indian remains.The path to the beach was a lesson in flora and fauna. Who knew walking mangrove could be so beautiful. Reminded me of a tropical vineyard with all the gnarled branches. I was startled by the depth and life down there.But it was nice to come up and take in this beauty. A Victoria Secrets Photo shoot was going on a few miles down the sand bar.
I like this shot Certain Someone took. It doesn’t make me look fat.

After our excursion we went to this lovely sea side restaurant and beach, Banana Bay. I had my first real Bahamian lunch of cracked conch( like fried calamari) and pigeon peas and rice in which I will give you the recipe at the end.Certain Someone regretted his fries and took to my rice. Unfortunately the Bahamas let me down with the food. Cynthia explained its not really the Caribbean because of its close proximity to the United States. And at the resorts its a lot of tourist fare.The Port Lucaya marketplace across the street was the got to place if you didn’t want to pay an arm and a leg for hotel food. Thinks bars, pizza, Greek , Italian , etc.Stuff I can get at home. Conch is huge in the Bahamas. You will find this shell fish in Chowders,fritters,pasta, pizza, fries, steamed, etc. Its on every menu and pretty cheap. I liked it, Certain Someone not so much.Fish Fry’s are big too. Grouper rules, but Barracuda can be found. A local told me not to fear it. A test to see if Barracuda is poisonous is to see if the flies come to it. If so, its good!But the drinks were plentiful and excellent wherever you went.Rum Runners was our favorite hangout. Drinks averaging $5 and great fun staff. I was sure to bring back my allowed liquor allocation. One of our favorite drinks was this retro Bahamian cocktail called a Gully Wash. Its Gin, Coconut Water, Condensed milk, with cinnamon and coconut meat shavings. Its great for the hoildays and even better served up in a coconut and allowed to brew. Its packs a punch for sure.
My final thoughts are of the locals. The dependence on tourism is huge in the Bahamas and the economic hardships we are all facing will really trickle down to to places like this where tourism employs a lot of the island. Even though it was still coming off season, there were a lot of empty tables and shops.I loved that they really thankful for each and every guests business. You don’t get that lot and it makes you feel appreciated. In same token we were conscious of where we spent to be sure to visit everyone. The high season is about to begin and hope it goes better than expected. But as one retailer told me, we are all in this together.
I leave you with this Pigeon Peas and Rice I recreated at home today. Its full of island soul.

1 can Pigeon Peas( 1 lb)

2 cups rice
2 slices salt pork( soaked in water for a few hours and chopped up)
1 small can tomato sauce
1 red bell pepper
1 small onion
3-4 cloves garlic
3 cups water
black pepper to taste
In a large skillet fry up salt pork, onion, pepper for a few minutes. Add chopped garlic. Cook a few more minutes. Add sauce and pigeon peas. Add rice and water. Cover and cook until rice is done. Approx 30 minutes.
*Due to the salt in the salt pork, no extra salt is needed. Bacon is used more commonly.