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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Rice

Thai Sticky Rice with Mangoes from Pok Pok Restaurant ~ Dessert

27 Thursday Mar 2014

Posted by snackingkitchen in Breakfast, Cookbook, Cooking, Dessert, Gluten Free, Mango, Recipe, Rice

≈ Leave a comment


Thai Sticky Rice with Mangoes Recipe08

The last time you dined at a Thai restaurant, do you remember what you ordered for dessert?  More likely than not, you enjoyed a bowl of sticky rice, topped with sweet mango.  If you were lucky enough to taste this at a Portland Pok Pok, consider yourself lucky.  This is probably one of the most talked about Thai restaurant in the United States.  Although I haven’t had a chance to eat at Pok Pok yet, I got a chance to try many of its dishes few weeks ago, during my cookbook club meeting.  Our cookbook selection was “Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand” by Any Ricker, JJ Goode, Austin Bush and David Thompson.

Among the dishes, there was pad thai, fried egg salad, pork ribs, and much more.  For my selection, I picked Andy’s recipe for Sweet Sticky Rice with Mangoes and Sesame Seeds, published in Food & Wine magazine.

You can find the full recipe on the site.  I found out, later, that it was different from one published in the book, perhaps an easier, more shortcut version.  In this version, the rice is prepared in the microwave instead of steaming, and there are several ingredients missing, that perhaps could be harder to find at a local grocery store.

As such, I adjusted the Food & Wine published recipe but cutting down on the salt and adding vanilla to the coconut sauce.  I also chose to use black sesame seeds to offer contrast to white rice and yellow mangoes.

You start by combining coconut milk with sugar and salt in a saucepan and simmering it until slightly thickened and the sugar melts.  Feel free to throw in a vanilla bean into the sauce.

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For the rice, you might need to head down to your closest Asian grocery store.  You’re looking for long grain Thai rice, also called sweet, sticky, or glutinous rice.

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Soak the rice for an hour, then rinse it, and cook in the microwave in three stages, until it’s tender.

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Meanwhile, you’ll make the second batch of coconut sauce (i added a vanilla bean to this one as well) with sugar and salt – you will add it to the cooked rice and stir it in until it’s fully absorbed.  Be sure both the rice and the sauce are still warm.

Toast black sesame seeds and peel and slice mangoes.  If at all possible, it’s best to use champagne mangoes.

Image

Serve the rice in individual bowls along with coconut sauce (the first batch you made), mangoes, and sesame seeds.  I arranged the mangoes over the bowl of rice and sprinkled with sesame seeds – looks like a happy bumble bee, doesn’t it?

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Jasmine Rice Pilaf with Dried Apricots, Prunes and Toasted Walnuts

22 Friday Jun 2012

Posted by snackingkitchen in Cooking, Fruit, Gluten Free, GlutenFree, Recipe, Rice, Vegetarian

≈ 1 Comment

Last Saturday night, as I was marinating the lamb for the Pomegranate Molasses Roasted Leg of Lamb, I decided to be a great daughter, and for once, do what my mom suggested – make rice!

You see, when bribing my mom with a home cooked lamb dinner, to get a few stems of her gorgeous peonies from the front yard, I asked her what she wanted as a side.  She asked for rice.
Since “plain” is not a word in my vocabulary, nor is it in hers, I decided to make a spectacular side rice dish that could shine along what proved to be a fantastic lamb recipe.  This one is it – Jasmine Rice Pilaf with Dried Apricots, Prunes, and Toasted Walnuts. 
Good thing for all your vegetarian and gluten-free family and friends – this recipe is delicious and filling on its own.  Just yesterday, I enjoyed the pilaf leftovers, jazzed up with soy sauce and sesame oil as a base for sauteed eggplant and vegetables. 
Enjoy!


Jasmine Rice Pilaf with Dried Apricots, Prunes, and Toasted Walnuts

Ingredients

2 teaspoons olive oil

1 large shallot, finely diced

3 garlic cloves, minced

2 cups Jasmine rice

salt and pepper to taste

4 cups water

1/2 cup dried apricots, chopped

1/2 cup dried prunes, chopped

1 cup toasted walnuts, chopped

Directions

1.  Heat olive oil in a saucepan over medium heat.  Add shallot and garlic and saute for 3 minutes, stirring often.

2.  Add the rice to the shallot and garlic and stir to coat each granule of rice with oil.  Saute for 3 more minutes.  Season with salt and pepper.

3.  Cover the rice with water and bring it up to a boil.  Lower the heat to low, cover the saucepan with a lid, and simmer the rice for 15 minutes, or until the water has absorbed completely and the rice is tender.

4.  Let the rice sit for 5 minutes.

5.  Stir in apricots, prunes, and walnuts right before serving.  Adjust the seasoning with salt and pepper.

Here it is!  The pilaf is served in a gorgeous bowl that was a gift from Priya – thanks sunshine, I love it!

And just in case you were wondering how the rice pilaf looked along the Pomegranate Molasses Roasted Leg of Lamb – not too shabby!

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Project "You Buy, I Cook" ~ Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce

29 Wednesday Feb 2012

Posted by snackingkitchen in Beef, Cooking, Dairy Free, Gluten Free, Pasta, Recipe, Rice, Tomatoes, You Buy I Cook

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I love my friends, but let’s be honest – they are a bunch of picky eaters!  Alright, some of them are picky.  Others are perfectly happy to eat whatever, whenever, wherever.  Project “You Buy, I Cook” is my way to share cooking and dining experiences with friends – picky and otherwise.  For the most part, I think the project challenges my friends to eat something new, try an exotic ingredient or discover an unusual flavor combination.

For the latest “You Buy, I Cook” I was the one challenged!  The challenge, posed by my friend Nadiya, was to develop a recipe for Gluten Free and Dairy Free meatballs.  Extra challenge points: no onions, minimum use of spices, and obviously no cheese, milk or bread.

Nadiya showed up with a pound of beef, some instant oatmeal, a few eggs, diced tomatoes, and tomato sauce.  We rolled up our sleeves (and later meatballs) and went to work.


Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce


Ingredients



Meatballs

1 cup gluten free instant oats

1 1/2 teaspoon Italian seasoning, salt-free

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 garlic clove, minced

2 eggs

1/2 cup water

1 pound ground beef

Tomato Sauce


Olive oil

1 can diced tomatoes

1 can tomato sauce

1-2 tablespoons sugar

1/2 teaspoon Italian seasoning

Directions


1.  Combine oats, Italian seasoning, salt, pepper and garlic in a food processor.  Pulse until oats are coarsely chopped.  Set aside.  The oats are one of the binders in the recipe and keep your meat balls together.  They also add lots of nutritional value!

2.  In a small bowl, whisk together eggs and water.  If you don’t mind having some dairy in your diet, feel free to substitute water with milk.

3.  Gently stir the oatmeal mixture and eggs with the ground beef.  Mix enough to combine without overworking the beef.  Overworking the beef will result in tough meatballs and who would want those?

4.  Using a scoop, form meatballs (my medium size scoop allowed for 24 meatballs).  Place meatballs on a lightly greased cooling rack set inside an aluminum lined baking sheet.  Refrigerate the meatballs for 30-60 minutes to allow the oatmeal to absorb the liquid and the meatballs to set.

5.  Meanwhile, make tomato sauce by sauteing canned tomatoes in olive oil along with Italian seasoning.  Add a can of tomato sauce and sugar, and simmer on low until the meatballs are done.  If it were up to me, I would start the sauce by sauteing onion and garlic, adding red pepper flakes and finishing up with freshly grated cheese.


6.  Preheat oven to 375 degrees.  Remove meatballs from the refrigerator and bake for 30 minutes.

 7.  Serve meatballs, garnished with parsley or basil, along with tomato sauce and cooked rice noodles.

Remember, this is a very basic recipe.  Once in your kitchen, feel free to flavor these meatballs with a variety of spices and herbs.  Leave Italy and travel to Turkey or Morocco, using cumin, turmeric, and perhaps even cinnamon.



Thanks for reading! Let me know if you make these Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce.  Check out the rest of the “You Buy, I Cook” projects.

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One Pot Wonder: Chicken and Rice With Green Olives and Tomatoes

30 Monday Jan 2012

Posted by snackingkitchen in Chicken, Cooking, Dinner, Recipe, Rice, Spanish

≈ 8 Comments

When you are your own dishwasher, every dirty plate, skillet and kitchen utensil can set you off (at least that’s my experience).  There are times when I feel that I spend more energy and minutes rinsing, soaping, rinsing and drying than I do cooking.  For those times, there is a miracle solution – one pot meal wonders.  And this is exactly it!  One pot Chicken & Rice with Green Olives and Tomatoes.

Chicken and Rice With Green Olives and Tomatoes


Ingredients

2 teaspoons oil
1 medium sweet onion, peeled and diced
1 poblano pepper, seeded and diced
2 garlic cloves, chopped
1 chicken breast, skinless and boneless, diced
1 cup Jasmine rice
2 cups liquid (chicken stock, vegetable broth, or water), at hot temperature
2 tomatoes, diced
1/2 cup green olives, sliced
Salt and Pepper to taste

Directions

1.  Heat oil in a large fryer pan, or a wide pot over medium heat.  Add onion, pepper, and garlic.  Saute for 5-7 minutes.

2.  Add chicken and continue to cook until the chicken is evenly browned.

3.  Add rice and cook for a few more minutes to coat the rice in oil

4.  Add liquid to the chicken and rice, bring to a boil.  Lower the heat, cover the pot with a lid and simmer for 15-20 minutes, until the liquid has completely evaporated and the rice is tender.

5.  Fluff the rice and chicken with a fork, and stir in tomatoes and olives.

6.  Season with salt and pepper to taste.

Now you eat!  When finished, all you have to do is wash one pan, a cutting board, a knife and a mixing spoon.  How easy is that?

If you have your own favorite version of one pot meal wonder, please share.

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Gift Giving 101 – Mother’s Birthday Mexican Fiesta

06 Monday Jun 2011

Posted by snackingkitchen in Avocado, Beans, Beef, Chicken, Cooking, Guacamole, Mexican, Recipe, Rice

≈ 3 Comments

Do you love gifts? Would you rather give or receive?  Gift giving and receiving has changed for me over the years.  I remember being so excited about opening a box, unwrapping the gift paper, shaking a package to find out what is inside.  But lately, the gifts that I appreciate the most have been the moments spent with those that I love, usually over food.  (But I still do love the boxes, bows, gift paper, and what’s inside the package).

Similar with gift giving.  I cook.  I feed.  I gift the food.  And so, as my mom’s birthday rolled around this year, I cooked a family dinner – Mexican Fiesta.  I will skip the deliberation, discussion, compromising, contemplation and back-and-forth that went into making this dinner.  At the end, we came together, enjoyed the meal and the company.  And now I finish up washing the dishes and putting back my kitchen together, while thinking about what I will be cooking for Father’s Day this weekend.

Mother’s Birthday Mexican Fiesta Menu (I thank my brother and his girlfriend Anja for helping me with putting together this meal)

Guacamole – avocados, tomatoes, garlic, white onion, lime juice, jalapeno, salt & pepper.
Salsa #1 – tomatoes, jalapeno, onion, lime juice, salt & pepper, seasoning blend.
Salsa #2 – Salsa #1 plus mango and cilantro.
Spanish Rice – poblano peppers, onion, garlic, tomato paste, rice, lime juice, salt & pepper.

Chipotle braised chicken – chicken, onions, garlic, chicken broth, seasoning blend, lime juice.
Ground beef  – onions, garlic, beef, seasoning blend, lime juice.
Chopped cilantro (apparently my Dad still doesn’t appreciate cilantro, so it needs to be on its own, not to contaminate anything else).
Sauteed bell peppers.
Black beans – beans, onion, lime juice, seasoning blend.
Crema – sour cream, lime juice, seasoning blend, salt & pepper.
Flour tortillas warmed on cast iron skillet.
Juanita’s tortilla chips.



Chilled Moscato D’asti (ok, there might have been a bit of Diet Coke with Lime as well)
Watermelon
Cake

It’s quite possible that I’ve used every single bowl, plate, glass, pot and pan I have in my kitchen.  But it was definitely, all well worth it!

When’s the last time you cooked for someone?  What was the occasion?  What did you prepare?

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Mushroom & Dill Risotto Recipe

14 Saturday May 2011

Posted by snackingkitchen in Cheese, Cooking, Mother's Day, Mushrooms, Recipe, Rice, Risotto

≈ 3 Comments

“I’m going to make risotto for mom!” I told my sister.  It was Mother’s Day, and I wanted to make dinner.  “Risotto?  Mom thinks it’s like a rice porridge.” she said.  “Really?  Well, I bet she just didn’t have a good risotto yet.  Perhaps I can change her mind.”  I was ready for a challenge!

I’m not sure if I changed her mind, but she did enjoy the risotto, and my dad went for seconds.
I’m not sure if I changed her mind, but she did enjoy the risotto, and my dad went for seconds.

Ingredients
 1 tablespoon olive oil + extra if needed
1 small onion or 2 shallots, diced
1 cup shiitake mushrooms, stemmed and sliced
1 cup button mushrooms, quartered
4 cups chicken broth
1 cup arborio rice
1/2 cup dry white wine (I used Lone Birch – the name reminded me of Russia where birches grow free and wild)
1 cup freshly grated Parmesan cheese
2 tablespoons chopped dill

Directions



1. Heat olive oil in a medium size heavy-bottom pot, over medium high heat. Add onion, mushrooms and saute for 7-10 minutes until the onions are soft and mushrooms have browned. Remove from the pan, and set aside.

2. Bring chicken broth to a boil, lower to the heat, and keep the broth at a low simmer.

3. Add rice to the medium size pot (where you cooked onions and mushrooms). If needed, add more olive oil. Toast rice in oil for 3-5 minutes, stirring occasionally. Add the wine and cook until the wine evaporates.

4. Time to add the hot broth! (You really do want it hot – that will help the risotto to cook more evenly and quicker). Add only about 1 cup of broth at a time, waiting until the liquid almost evaporates before the next addition.

5. Test the rice – taste it. You want it to remain its bite, but not be crunchy. Don’t feel like you have to use all of the broth.

6. Once you are happy with the risotto consistency, add the mushrooms, cheese and dill. Taste and adjust the seasoning with salt and pepper. Serve immediately!

What are your favorite risotto stir-ins?
 
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