Aug 122013
 

Kimchi Stir Fry Rice (1) ~ Simple Recipes Dot Me

This recipe was inspired from the one that I saw on Sissi’s blog, With a Glass, Kimchi Fried Rice, since then I wanted to make this kimchi fried rice. Well, I got a big jar of kimchi from Costco and here I am, for the very first time cooking with kimchi.

What is kimchi? Kimchi is a fermented dish which uses cabbage or radish, made with a mix of garlic, salt, vinegar, chili pepper and other spices. Yes, it is true, you might need to acquire the taste of it…especially the smell. Can you believe the kimchi is used in almost everything from soups to pizza topping and hamburger…yes, you read it right!

Anyway, once you get acquainted with the smell and taste you might even crave for it.

I pretty much adapt my “regular” fried rice recipe and just added kimchi to it.

Kimchi Stir Fry Rice (2) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (3) ~ Simple Recipes Dot Me

Ingredients:

2 eggs, scrambled
2 chicken breasts cut into small cubes
2 cloves garlic, finely chopped
½ tablespoon soy sauce
2 ½ tablespoon olive oil
Salt and pepper to taste
½ tablespoon corn starch
1 small onion chopped
2 cups of cooked left over rice
2 ½ cups of frozen Soycutash from Trader Joe’s (or any frozen mixed vegetables)
½ to ¾ cup kimchi cut into bite size

Method:

Marinate the chicken breast with the garlic, soy sauce, ½ tablespoon olive oil, salt, pepper and corn starch. Let it sit for 5~10 minutes.

Quickly bring water to boil and cook the frozen vegetable as directed in the package, do not overcook. Drain and set aside.

In a wok sauté the chicken in 1 tablespoon of olive oil, browning slightly. Once the chicken is cooked set aside. In the same pan add one more tablespoon of olive oil and add the onion until slightly golden. Add the kimchi and mix gently, then add the rice, stir until well mixed.

Once the rice and kimchi are well blended, add the scrambled egg, veggies and the chicken. Stir gently until uniform. Add salt and pepper to taste.

Serve hot.

Kimchi Stir Fry Rice (4) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (5) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (6) ~ Simple Recipes Dot Me

Curiosity Corner Jan 2013
Did you know that kimchi in Korea is considered in “super food”? Kimchi is loaded of fiber, vitamins A, B and C and the main claim is due to the “healthy bacteria”, lactobacilli the ones that are found in yogurt, therefore helps digestion.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Nov 092012
 

Today I have a very especial post…and yes, it is unusual for me to post on Friday but I had to make an exception since my friend Faith Gorsky from An Edible Mosaic just had her first cookbook released: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. I could not wait until Monday to share with you such exciting news and I am so happy to be able to participate in her virtual book launch party.

Faith’s book has over 100 Middle Eastern recipes, with a focus mainly on dishes from the Levant, but also a few recipes from other areas of the Middle East. She has a pretty unique story…after getting married Faith spent six months living in the Middle East, where she fell in love with the culture and cuisine. Subsequently, she returned four more times for visits, each time delving deeper into the cuisine and deepening her passion for and appreciation of the region. Recipes in her book are authentic Middle Eastern (taught to Faith mostly by her mother-in-law, Sahar), but streamlined just a bit for the way we cook today, with unique ingredients demystified and cooking techniques anyone can follow. If you didn’t grow up eating Middle Eastern food, it can be a difficult art to master; Faith understands that, and explains complicated dishes in an approachable, easy-to-follow way. The book is available to order on Amazon and Barnes & Noble!

The recipe from the book that I’m sharing with you today is for Saffron Rice with Golden Raisins and Pine Nuts. The recipe is vegan therefore easily incorporated into a vegan or vegetarian meal, but it is just as delicious served with chicken, beef, lamb, or seafood, and it would be really fantastic with just about any curry dish. (In the cookbook, Faith recommends pairing Shrimp in Aromatic Tomato Sauce with this rice dish.)

Saffron Rice with Golden Raisins and Pine Nuts.
(ROZ MLOW’WAN)
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking

Ingredients:

1½ cups (325 g) basmati rice, rinsed
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion, finely diced
4 tablespoons sultanas (golden raisins)
1¾ cups (425 ml) boiling water
¾ teaspoon salt
½ teaspoon saffron threads (or ½ teaspoon turmeric)

Method:

1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
3. Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
5. Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.

OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.

On Faith’s book you will find a variation of this rice recipe, Mixed White and Yellow Rice.

Please head over to Faith’s blog to check out her virtual book launch party to see the other bloggers who are participating. Also, as part of her virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes. Be sure to head over and enter!

Thank you for stopping by Simple Recipes and have a great weekend!

May 242010
 

Well, you must be asking where did the leftover ham come from? I must admit that ham was leftover from Easter dinner, after having so much ham, we just could not see ham anymore, I still had one more chunk left, so I froze it. Now after a while I just thought of reviving the piece of ham that was stored in the freezer…to make the story short, I decided to use the ham to make this simple and easy fried rice, and of course the rice was leftover as well. If you do not have ham, you can always substitute for chicken, sausage or if you prefer, no meat at all :-).

Ingredients:

2 eggs, lightly scrambled
½ bunch of green onion finely chopped
½ large onion chopped
2 cups of frozen vegetables
3/4 to 1 cup ham, chopped
3 cups cooked rice
2 tablespoon olive oil
Salt and pepper to taste

Method:

Sautee the green onion and onion in 1 tablespoon olive oil, once lightly browned add the ham. Stir fry for a couple of minutes and reserve.

Add the remaining olive oil in the pan and stir in the rice, make sure that is well mixed and loose, add the cooked frozen vegetables, egg and ham.

Stir gently until well mixed.

Serve hot.

Curiosity Corner Jan 2013
Did you know that Asia is the main producer of rice? Did you know that when oil is added to rice when cooking make the rice less sticky?

Thank you for stopping by Simple Recipes and have a great week!

May 032010
 

This is a very easy and simple recipe to prepare pork chop. I usually grill the chops, but this time I decided to bake first and then pan fry. I served the pork chops with cranberry rice. It is a great combination of flavor…very fruity and colorful.

Pork Chop

Ingredients:

2~3 lb pork chop
6 garlic cloves, minced
½ tablespoon sesame oil
¼ cup light soy sauce
2 teaspoon sugar
2 tablespoon cooking wine
¼ cup lemon juice
Salt and pepper to taste

Method:

Marinate the pork chops with all the above ingredients.

Let it set in the refrigerator for at least 6 hours (preferably overnight).

Arrange the pork chops in an oven safe tray and bake for 40~45 minute at 350 F.

Remove the pork chops from the oven and place them in a fry pan over high heat just to brown, both side.

Cranberry Rice

Ingredients:

1 cup basmati rice
2 cup boiling water
1/3 cup cranberries
½ teaspoon ground cinnamon
1 small onion finely chopped
1 tablespoon olive oil

Method:

In medium heat sauté the onion in the olive oil, add the cranberries until the cranberries are slightly soft. Add the rice pre-rinsed and drained, the salt and the ground cinnamon, mixing gently. Add the boiling water and reduce the heat until all the water is absorbed.

Curiosity Corner Jan 2013
Did you know that cranberries like grapes contain large amount of polyphenols? Polyphenols have the ability to scavenge free radical, therefore are considered antioxidants. Cranberries have been recommended to prevent urinary tract infection due its tannins content.

Thank you for stopping by Simple Recipes and have a great week!