Posts Tagged ‘rice’


November 12, 2011

Mongolian Beef
Posted by betsyjo

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I thought I posted this, but I can’t find it on here anywhere.  Matt loves this dish, and it is quite delicious, especially with rice.  I suggested it for dinner tonight and the response was, “OHHH, YEAH!”

Mongolian Beef
From Noshings

1/2 c. water
1/3 c. low sodium soy sauce
1/2 c. brown sugar
1/2 – 1 tsp. red pepper flakes
1 lb. flank steak or cube steak, thinly sliced crosswise
1/4 c. cornstarch
2 T canola oil
1/2 tsp. grated ginger
2 cloves garlic, minced
3 large green onions, sliced
2 c. broccoli, chopped and cooked until crisp tender
Rice, for serving

Whisk together the first four ingredients in a small bowl.  Set aside for sauce.  Blot meat dry with a paper towel.  Evenly coat meat with cornstarch.  In a large skillet, saute the meat in oil over medium-high heat until cooked through.  Remove from skillet and set aside.  (This may need to be done in batches so that meat sits in a single layer in the pan.)

In the same pan, add 1 tablespoon oil if needed, and add the garlic, green onions and ginger.  Saute for 1 minute.  Add the sauce to the pan and cook until the sauce begins to boil and sugar is dissolved.  Add meat and broccoli and cook until sauce thickens, 3-5 minutes.  Serve over rice.

Serves 3.

Main Dishes,Pork

November 3, 2011

Sausage and Rice Stuffed Peppers
Posted by betsyjo

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Nothing fancy about this recipe, just tastiness.  I took leftovers to work for lunch, and it was delicious.

Sausage and Rice Stuffed Peppers
Everyday Food, September 2011

The rice and sausage mixture can be made up to 3 days ahead and refrigerated in an airtight container until needed.

1/2 pound sweet Italian sausage, casings removed (I used hot)
1 zucchini, diced small
1 medium yellow onion, diced small
1 garlic clove, minced
coarse salt and ground pepper
1/2 ounce Parmesan, grated (1/4 cup)
4 cups cooked long-grain rice
1/2 cup fresh breadcrumbs
4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

1. Preheat oven to 400.  In  large skillet, cook sausage, breaking up meat with a wooden spoon, until browned, 5 minutes.  With a slotted spoon, transfer sausage to medium bowl, leaving fat in skillet.  (If sausage is especially lean, add 1 tsp oil.)  Add zucchini, onion and garlic to skillet, season with salt and pepper, and cook until vegetables are tender, 8 minutes.

2.  Add zucchini mixture to bowl with sausage, along with Parmesan and rice; stir to combine and season with salt and pepper.  Brush a rimmed baking dish with oil and arrange bell peppers, cut side up, on sheet.  Divide rice mixture among peppers and top with breadcrumbs.  Bake until breadcrumbs are browned and peppers are tender, about 30 minutes.  Serve warm.

Beef,Main Dishes

October 23, 2011

Chinese Beef with Broccoli
Posted by betsyjo

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Another good stir fry, another great recipe from Food Network Magazine.   Have you subscribed yet?

Chinese Beef with Broccoli

2 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons sugar
5 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise (I used halved cherry tomatoes)
2 cloves garlic, minced
Cooked white rice, for serving

1.  Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar, and 1 tablespoon peanut oil in a large bowl.  Add the steak and toss to coat.  Refrigerate until ready to cook.
2.  Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce, and chicken broth in a small bowl; set aside.
3.  Heat 1 tablespoon oil in a large skillet over high heat.  Add the ginger, broccoli and remaining 1 teaspoon sugar and stir-fry 3-4 minutes; transfer to a plate.  Heat 1 more tablespoon oil in the skillet, add the onion and stir-fry 2-3 minutes.  Add the tomatoes and cook, turning gently, 2 minutes.  Transfer the onion and tomatoes to the plate with the broccoli.
4.  Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet.  Add the garlic and steak and stir-fry 1 minute.  Whisk the sauce mixture, then add to the skillet and simmer 1 minute.  Return the vegetables to the skillet; cook until the meat is cooked through, 3-4 minutes.  Serve with rice.

Main Dishes,Pork

October 16, 2011

Cajun Rice with Sausage
Posted by betsyjo

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This was a good, easy meal that was a little different from our every day cooking.  It was great left over for lunch the next day too.  I recommend a spicy sausage.

Cajun Rice with Sausage
Food Network Magazine, June 2011

2 slices bacon, chopped
12 ounces spicy chicken sausage (I used spicy pork sausage)
1 small onion, chopped
2 stalks celery, sliced
1 small green bell pepper, chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 cup long grain rice
1 cup low-sodium chicken broth
2 cups chopped frozen okra, thawed
2 tablespoons chopped fresh parsley

Heat a large cast iron skillet over high heat.  Add the bacon and cook until crisp.  Transfer with a slotted spoon to a paper towel-lined plate to drain.  Add the sausage, onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and the sausage begins to brown, about 5 minutes.  Add the garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, then stir in the rice.  Add the chicken broth and 1 cup water and bring to a boil.  Stir in the okra, then reduce the heat to low, cover and simmer 15 minutes.  Remove from the heat and let sit, covered, 5 minutes.  Add the bacon and parsley and fluff with a fork.

Main Dishes,Seafood

September 18, 2011

Fried Rice, Indonesian-Style
Posted by betsyjo

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Matt declared this a top-10 recipe.  I didn’t tell him until the next day that it had fish sauce in it.  I think he’ll still eat it!  I also liked this recipe because it provides a recipe for cooking rice if you don’t have leftover rice or forgot to make it the day before.

Fried Rice, Indonesian-Style
Cook’s Illustrated, May/June 2011

5 green or red Thai chilies, stemmed (I used one serrano pepper, seeds and all, and it was spicy.  Jalapenos will work too.)
7 large shallots, peeled (I didn’t use 7, maybe more like 4)
4 large garlic cloves, peeled
2 Tbsp dark brown sugar
2 Tbsp light or mild molasses (I just used Grandma’s – I didn’t realize there was such a thing as light molasses)
2 Tbsp soy sauce
2 Tbsp fish sauce
Table salt
4 large eggs
1/2 cup vegetable oil
1 recipe Faux Leftover Rice (recipe follows)
12 ounces shrimp, peeled, deveined, tails removed, cut into 1″ pieces
4 large scallions, sliced thin
2 limes, cut into wedges

1. Pulse chilies, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses, scraping down sides of bowl as necessary.  Transfer mixture to small bowl and set aside.  In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1 and 1/4 teaspoons of salt.  (I omitted this, and had to add salt later.  Guess I forgot I was working with a finely-tuned Cooks Illustrated recipe.)  Whisk eggs and 1/4 teaspoon salt together in medium bowl.

2. Thinly slice remaining 3 shallots and place in12-inch nonstick skillet with oil.  Fry over medium heat, stirring constantly, until shallots are golden and crisp, about 6-10 minutes.  Using slotted spoon, transfer shallots to paper towel-lined plate and season with salt to taste.  Pour off oil and reserve.  Wipe out skillet with paper towels.

3. Heat 1 teaspoon reserved oil in now-empty skillet, gently tilting pan to evenly coat bottom.  Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1 and 1/2 minutes.  Slide omelet onto cutting board and gently roll up into tight log.  Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled).  Repeat with another teaspoon reserved oil and remaining egg.

4.  Remove rice from refrigerator and break up any large clumps with fingers.  Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering.  Add chile mixture and cook until mixture turns golden, 3 to 5 minutes.  Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes.  Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine, and pour into center of skillet.  When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through and mixture is evenly coated, about 3 minutes.  Stir in scallions, remove from heat, and transfer to serving platter.  Garnish with egg segments, fried shallots, and lime wedges; serve immediately.


Faux Leftover Rice

2 Tbsp vegetable oil
2 cups jasmine or long-grain white rice, rinsed
2 2/3 cup water

Heat oil in large saucepan over medium heat until shimmering.  Add rice and stir to coat grains with oil, about 30 seconds.  Add water, increase heat to high, and bring to boil.  Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes.  Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid.  Let stand until rice is just tender, about 8 minutes.  Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes.  Transfer to refrigerator and chill for 20 minutes.

Chicken,Main Dishes,Soup

Chicken Fajita Chowder
Posted by betsyjo

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This is a good soup that tasted different than I expected.  The peppers give it a sweet flavor.  Overall, a very easy meal.

Fajita Chicken Chowder
Taste of Home Feb/March ’11

1 lb. boneless skinless chicken breasts, chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 Tbsp olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
15 oz can green enchilada sauce
4 oz can chopped green chilies
1/4 tsp salt
1 cup shredded Mexican cheese blend
8 oz sour cream
Tortilla chips and chives for garnish

In a dutch oven over medium-high heat, cook and stir the chicken, peppers, and onion in oil until vegetables are crisp-tender.  Stir in the water, corn, rice, enchilada sauce, chilies and salt.  Bring to a boil.  Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.  Remove from heat.  Stir in cheese and sour cream until cheese is melted.  Serve with chips and chives if desired. (more…)

Chicken,Main Dishes,Side Dishes

February 6, 2010

Teriyaki Chicken and Fried Rice
Posted by betsyjo

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Make Your Man Happy, Meal 3

I’ve made three meals that have gone into the Matthew Parker “Chicken Parmesan Hall of Fame.” Chicken Parmesan is the first, obviously. Tortellini Soup was the second, and last night’s was the third.

Matt had suggested teriyaki chicken, so I got to work. I found this recipe from my ex-boyfriend Tyler Florence. (We had a long relationship in the early days of Food Network, but we had to part ways when he started shilling for Applebee’s.) Anyway, this teriyaki sauce served as a great marinade, and I saved half, added a little more orange juice, and cooked it down to more of a glaze. My only change might be to use less soy sauce because it was bit salty for the Wilhelm palate. I think the chicken was in a 375 oven for about 45 minutes, covered for half the time, with the marinade in the dish to keep in moist.

Fried rice was the side dish, modified from the blog Steamy Kitchen. I didn’t use the crab or the sausage, and just started by cooking the eggs, then adding ginger, oil, frying the onions, then rice, then veggies. It has fish sauce in it, but don’t tell Matt! Using day-old rice was the key here! It was great, and super easy.

Here are the recipes! Enjoy!

Teriyaki Sauce


* 1/2 cup soy sauce
* 2 teaspoons dark sesame oil
* 2 oranges, juiced
* 2 tablespoons honey
* 2 tablespoons ginger, peeled and minced
* 1/2 cup scallion, chopped
* 2 teaspoons garlic, minced
* 2 teaspoons sesame seeds, toasted


Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef.

Fried Rice
1 can crab (6-8oz)
1/2 teaspoon grated fresh ginger (grate on rasp grater)
1 teaspoon cooking wine
1/4 teaspoon sesame oil
Salt & Pepper
2 Eggs, beaten
3 cups cooked rice, break up the chunks
2 stalks green onions minced
1/2 cup frozen vegetable mixture (peas/corn/carrot) – defrosted for 15 min
2 teaspoons fish sauce
2 teaspoons soy sauce
1/2 cup diced Chinese sausage
1 teasp cooking wine

1. Marinate the Crab: Drain all the water from the can of crab meat. Marinate the grated fresh ginger, cooking wine, sesame oil.

2. Fry Sausage, Crab & Eggs: Heat up your wok to medium-high. Add the Chinese sausage to the wok, turn the heat down to med-low. Cook until the sausage releases its fat – about 5 minutes. Remove sausage, leaving as much oil in wok as possible. Turn heat to med-high. Add eggs to wok. Add crab to wok. Fry the mixture gently until eggs cooked through but still very soft. Remove, leaving as much oil in wok as possible.

3. Fry Rice: You should have about 1T of oil in the wok. If not, add cooking oil to the wok. Turn heat to high. Once the wok is very, very hot, add green onions, stir fry for 15 seconds. Add the rice – breaking up as many chunks at possible. Let the rice heat up in the wok. Add vegetables. Stir-fry until all is hot. Add fish sauce, soy, salt & pepper Add the Chinese sausage, egg/crab mixture. Stir fry until all ingredients are combined and steaming hot.