All posts tagged: rice

Tropical rice

You would think the way I have been cooking lately I need a vacation. If you can not get there we can at least eat like we are there. We love rice, I made a fish dish ( in future post) and it needed a side. This turned out wonderful. It has a beautiful light flavor with natural sweetness.  1 cup white rice 1 large can hunk pineapple plus the juice 1 can coconut milk In tall sauce pan mix all ingrediants together. Turn heat up pretty high until it starts to bubble. Stir, cover and reduce heat to medium low, cook 35-45 minutes. About halfway through gently stir rice mixture. Rice will be creamy and light.  As always we hope you enjoy

Kale casserole 

All you need is kale….bomb bomb de bah….. So many types of kale. I am finding the flat leaf type is a bit milder than the curly leaf kind. In making this dish that is what I used but I bet the other would work just fine. This is a great potluck addition or side for a meat dish.  1 bunch kale 2 can chicken broth or vegetable if vegetarian 1/4 cup finely chopped onion 3/4 cup short grain white rice Thin cheddar or Colby cheese slices about 6 11×7 baking dish Heat oven to 350. After washing kale and chopping onion put several leaves on the bottom of baking dish. Now chop up the remaining kale into large pieces. Sprinkle 1/4 cup rice over kale leaves that are in the baking dish, then place handful of kale over the rice, sprinkle 1/4 cup rice over that and repeat again until kale is used up. Having to top layer kale. Pour the broth over the mixture and sprinkle the onions over the top. Place cheese …

Roasted garlic rice

We love rice; black, red, white, wild…….you name it. Plus we love garlic. Most everyone has heard of garlic mashed potatoes but what about garlic rice? Had to think about it for a day and this is what I came up with. It takes some time to roast the garlic. I did it the day before then added it to the rice the day I cooked it. The flavor is creamy, light and surprisingly nutty in flavor.  1 cup white rice ( I would say any kind should work)  2 cup chicken broth 1 head of pre roasted garlic Squeeze garlic out of pods. Smash garlic in a sauce pan add broth then mix well. Add rice, stir then heat to a boil. Reduce heat and cook for 40 minutes.  Fluff before serving. Yummy stuff Roasting garlic. You might have a garlic roasting terra cotta bowl, if not a baking dish with a lid should work. Heat oven to 350, cut top off garlic just so the cloves are exposed. Remove excess outside leaves if …

Stuffed peppers with ground turkey

Trying to eat healthy…… For the most part always. Ground turkey has fewer calories than beef and a good source of protein. I buy the ground turkey I can see, not in the sausage type packaging. That turkey is just weird. You can mix this with leftover rice, white or brown even quinoa for a more healthier meal. This meal takes about an hour to prep and bake but it is well worth it.  4 bell peppers tops cut off and seeds, membranes removed, (save one top, chopped into pieces) 1 pound ground turkey 1 cup leftover white or brown rice, quinoa or other cooked grain 1/2 onion chopped  1 teaspoon Italian seasoning 1 teaspoon salt 1 small can tomato sauce (I think 5 oz) Grated parimisian cheese to top  Water Cook turkey in large skillet, add chopped onion at some point and the chopped up part of one of the pepper tops. Add seasoning and salt. Place cored peppers in large cooking dish with high sides. Add enough water to come up half way …

 Baked pork chops  with Punky’s rice

What the heck is Punky’s rice? A tasty new way to cook some rice. John named this…..after me…..one of his nicknames he has called me from time to time. Punky’s sounded better than freckle’s or munchkin’s rice….and way better than some of the other nicknames I have received over the years. So there you have it, Punky’s rice. This dish is easy to prepare and seemed to be a big hit in the flavor department.       4 pork chops not too thick a cut seasoned with salt and pepper  1 can cream mushroom soup 1 can Rotel mild green chile and tomatoes 1 teaspoon onion powder 1 small can sliced mushrooms drained 1 cup rice, rinse  2 cups hot water 8 oz shredded jack cheese    You will need a 13×9 pan, pre heat oven to 350. I would spray or coat the pan for easier clean up. After rinsing rice pour into baking dish, spread evenly over the bottom. In a large bowl open mushroom soup and Rotel. Place in bowl,  mix in …

Mom’s fried rice

Our mother has been gone for many years, however certain things she cooked and how she did it live on forever. Fried rice was a family favorite….I would say we had it several times a month. Mostly after a roast or some type of leftover meat.  She would take the left over meat and make an entire new meal out of the remaining meat….which was never enough to feed a family of five. This is a great healthy meal that the entire family should wolf down. Meat…..about 1-2 cups any kind of left over cooked meat. I have not used fish though. Cut into bit size pieces 4 pieces of bacon (more if you want) cut into pieces 1/2 cup chopped onion 1 cup chopped celery   About 4 stalks sliced diagonally  1 cup sliced on the diagonal carrots or 3-4 carrots 2 cups cooked rice (leftover rice works perfect for a fast meal)  Soy sauce. Aka bug juice You can add frozen peas, hard boiled eggs, sesame seeds, bamboo shoots, watercress, or cabbage. This …

Shrimp Diablo 

I LOVE SHRIMP!  Every way you can think of……this takes a bit more prep time, but this dish is well worth it. A great meal for guest too. The herbs are all dried.  1 pound med shrimp/ with shells *shell shrimp save shells, place in sauce pan, cover with water to make shrimp stock. Boil 20 minutes-1 hour 6 tablespoons *shrimp stock 1 1/2 sticks butter 1/4 cup finely chopped green onions 3/4 teaspoon salt 1/2 tsp garlic fresh chopped 1/2 tsp cayenne pepper 1/4 tsp white pepper 1/4 tsp black pepper 1/4 tsp basil. If fresh finely chopped and 1/2 teaspoon  1/4 tsp thyme  1/8 tsp oregano 1/2 pound mushrooms (sliced) 3 tbs chopped parsley Cooked rice Make stock after cleaning shrimp. Prepare onions, garlic. In a bowl add salt and all the dry ingredients. Mix well. Slice mushrooms, have shrimp ready, chop parsley and cook the rice. Cut the butter into chunks. Keep amounts separate.  Melt 1 stick of butter on fairly high heat, add onions and garlic SHAKE pan do not stir. …

Turkey a-la-King 

It’s that time of year again that the big bird comes out, everyone eats yummie food, gets full and has left overs. But you say to yourself…..”self…..what can I make that is different” and you self replies…..”turkey a-la-King.” This is easy and tasty.  Chopped up turkey meat….about 1 1/2 -2  cups….this should serve three to four easily.  1 quart 1/2 and 1/2 Cooked rice Sliced green olives (1 8 oz jar) 4 hard boiled eggs sliced 4 tablespoon butter 2 tablespoons flour Have everything prepped, heat skillet up on low to medium heat.  Add butter and flour together and stir until butter is melted. This makes a roux.  Slowly add 1/2 and 1/2 stirring until butter has blended well with the liquid. Should be lump free. Add turkey and heat up, once the mixture starts to get warm, not thick yet add sliced green olives. Stir lightly. Turn heat up to medium so the mixture starts to thicken. Add sliced hard boil eggs during this time. When the mixture is bubbly and a little thick …

Egg foo yung

  To me it’s all about using what you have to make an easy meal. This turned out more than good plus I think it was not over loaded with calories. We had left over fish…is there such a thing?……I cooked extra this time just for leftovers. 🙂  Plus we had leftover white rice. So…. Here we go……. Cooked fish around 1-2 cups broken into pieces 1 cup cooked rice 1 cup frozen peas 1 teaspoon sesame seed oil 2 tablespoon oyster sauce 6 eggs Oil to fry in or cooking spray for less calories My measurements for fish and rice are not exact, but you get the idea. Everything else I measured.  Break up the fish in a medium size bowl, add rice and mix so it is about fifty fifty with a bit more fish than rice. Put in everything else except eggs. Mix well……in a separate bowl crack eggs and beat them, pour over the fish and rice mixture. Stir well. Heat a skillet add oil to coat the bottom or spray with …

Geisha special

Sometimes we get into habits and forget things we have made, done or tried before. I am the leftover queen….my pet peeve is throwing food out. With that being said I dug in the frig this morning to see what I could throw together for breakfast. Lately I have been on a juice kick, however Saturday mornings when nothing is going on it is fun to create something. This is what I found…..some spinach, carrots, a piece of an onion, left over can salmon (from a salad the other day), one piece of flat bread, eggs.  Then smack….it hit me…..Geisha special…..the story behind this dish….well…..many years ago we long range ocean fished at least every year or two. One year on a ten day trip we were on the Cherokee Geisha out of  H &M landing in San Diego. We had a top notch chef…..needless to say the meals were nothing but amazing everyday. One morning this was served for breakfast, of course he used fresh tuna that had been caught that morning not canned…..and …