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RICE VARIETIES
Rice is the third most produced agricultural crop globally, just behind sugarcane and corn. The top nine producers of rice are located in Asia, with China producing 28% of the world’s rice in 2019. That’s over 211 million tons.
As a food staple for more than 3.5 billion people around the world, few foods are enjoyed as extensively as is rice. Italians use if for risotto, the Japanese use it for sushi, Americans use it for Cajun jambalaya, and pretty much everyone enjoys it as a standalone dish that can be prepared and enhanced countless different ways.

There are numerous rice varieties cultivated around the globe. Different rice varieties have distinct characteristics, including taste, texture, aroma, and cooking methods. Here are some popular rice varieties from various regions:

Basmati Rice: Grown primarily in the Indian subcontinent, particularly in India and Pakistan, Basmati rice is known for its unique fragrance, long grains, and delicate, nutty flavor. It's a favorite choice for dishes like biryani and pilaf.

Jasmine Rice: Commonly grown in Thailand and other Southeast Asian countries, Jasmine rice has a fragrant aroma, soft texture, and a slightly sticky quality. It pairs well with many Asian dishes.

Arborio Rice: An Italian short-grain rice used primarily in risotto. Arborio rice is known for its high starch content, which gives risotto its creamy texture.

Short-Grain Rice: This category includes varieties like sushi rice and Calrose rice. Short-grain rice is sticky when cooked, making it ideal for sushi and dishes where a sticky texture is desired.

Long-Grain Rice: There are different long-grain rice varieties, such as American long-grain, Thai long-grain, and Carolina long-grain. These types are less sticky and have separate grains when cooked.

Brown Rice: This is whole-grain rice that retains its bran and germ layers, making it more nutritious than white rice. Brown rice has a nuttier flavor and chewier texture.

Wild Rice: Despite its name, wild rice is not actually a type of rice but a grass seed. It is native to North America and has a distinct nutty flavor and chewy texture. Wild rice is often mixed with other rice varieties for added texture and flavor.

Red Rice: This type of rice has a reddish-brown color and a nutty flavor. It's often used in salads and side dishes for its attractive appearance and additional nutrients.

Black Rice: Also known as "forbidden rice," black rice has a dark purplish-black color and a slightly sweet taste. It's rich in antioxidants and nutrients.

Glutinous Rice (Sticky Rice): Commonly used in Asian desserts and sticky rice dishes, this variety becomes sticky and chewy when cooked due to its high amylopectin content.

These are just a few examples of the many rice varieties available worldwide. Each variety brings its unique qualities to different culinary creations and cultural dishes.

What Is the Healthiest Rice to Eat?

There are many nutritious rice options. However, dietitians often suggest giving brown rice a try first. "It retains its bran and germ, offering more fiber, vitamins and minerals than white rice.
Other Healthy Types of Rice
While brown rice is a favorite, it isn't the only option. There are other healthy rice options to test out. Red rice for its fiber, protein and antioxidant content.
"Red rice contains the antioxidants flavonoids, which we know help fight cancer-causing free radicals within the body as well as play an important role in mediating inflammation, which is imperative to managing chronic diseases.
"Black/purple or wild rice will provide the most amount of fiber and protein and will have a lower glycemic index (GI) when compared to white rice. "Black/purple and wild rice get their color from anthocyanins, which are a phytochemical."
Is White Rice Bad for You?
It isn't the healthiest rice to eat, but dietitians don't like labeling food as "good" or "bad." Instead, they explain that you have more nutritious options if health is a top priority when choosing a rice. "White rice is not bad for you as it is a good source of carbohydrates, and carbohydrates are needed for energy in the body, but there is a more beneficial choice of whole grain over refined grain.
White rice is a refined grain that removes its bran, germ and hull," she explains. "[It] is low in fiber and strips most of its nutrients, also making it a high GI food. Therefore, it is not ideal from a blood sugar perspective or as a source of fiber or nutrients. If you have the option to choose a whole grain rice, that would be a better choice."

Sicilian arancini  Print Recipe

Serves: 6

Preparation time:40 minutes

Cooking time:5 minutes

For the Rice
10 1/2 ounces short-grain (Vialone Nano, Carnaroli, or Arborio)
1/4 teaspoon crushed saffron
1 1/2 cups water
2 tablespoons freshly grated Parmigiano-Reggiano cheese
3 oz unsalted butter
Fine sea salt (to taste)
Freshly ground black pepper (to taste)

For the Meat Sauce and Filling
1 tablespoon olive oil
1/3 cup yellow onion (about 1/2 small, finely chopped)
3 tablespoons carrot (finely chopped )
3 tablespoons celery (finely chopped)
3 ounces ground beef
3 ounces ground pork
2 tablespoons dry red wine
2 teaspoons tomato paste
1 cup tomato purée (passata di pomodoro)
1/3 cup green peas (fresh or frozen)

For the Rice Balls
Optional: 4.4 ounces fresh mozzarella cheese (diced)
1⁄4 cup all-purpose flour
2 large eggs
1/2 cup water
Pinch salt
2 cups breadcrumbs
2 inches vegetable oil (for frying)
Steps to Make It Make the Rice
In a large saucepan over medium-high heat, place the , saffron, and 1 1/2 cups water and bring to a boil.
Cover, reduce heat to low, and let simmer about 15 to 20 minutes or until all of the water has been absorbed.
Remove lid, stir in grated Parmigiano, butter, salt, and pepper, to taste.
Spread the out on a large plate or baking dish to cool completely to room temperature.


Make the Meat Sauce and Filling
Heat the olive oil in a small saucepan over medium-high heat. Add the onions, carrots, and celery and sauté, stirring often, until softened and the onions are translucent - about 8 to 10 minutes.
Add the ground beef and pork and fry, stirring often, until browned - about 5 to 8 minutes.
Add the wine and let cook until the alcohol aroma has reduced - about 1 minute.
Stir in the tomato paste and tomato purée, reduce the heat to medium-low, and cook, stirring occasionally - about 10 minutes.
Stir in meat sauce.
Add the peas and continue to simmer the sauce for another 8 to 10 minutes, or until the peas are tender and the sauce is thickened. It should not be too liquidy.
Transfer the filling to a bowl and set aside to let it cool.

Once the and filling are completely cooled, start shaping your balls.
Place 1 heaping tablespoon of in the palm of one hand, then use your fingers and thumb to shape it into a hollow bowl shape.
Place about 1 teaspoon of the filling in the center and 1 to 2 small cubes of diced fresh mozzarella (if using).
Then gently close the around the filling to form either a round ball shape or a cone/pear shape.

When all of your arancini have been formed, whisk together the flour, eggs, 1/2 cup of water, and a pinch of salt in a shallow bowl until smooth.
Spread the bread crumbs in a plate or baking dish.
Gently roll each ball first in the egg-flour-water-salt mixture, letting any excess drip off.
Then roll them in the breadcrumbs until evenly coated.
At this point, you can refrigerate your arancini for 20 to 30 minutes to let them firm up if they seem a bit too loose or liquidy. If not, you can go directly to frying.
Heat about 2 inches of vegetable frying oil to 360F.
Fry your arancini in batches of just 2 to 3 at a time, being careful not to overcrowd the pot until they are evenly golden-brown - about 3 minutes.
Transfer them to a paper-towel-lined plate to drain.
Serve hot.

Achiote chicken and rice  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:25 minutes

1/2 cup Mayonnaise
2 Tbsp. annatto paste
1 broiler-fryer chicken (3 lb.), cut up, skin removed
1 cup long-grain white , uncooked
1 cup chopped onions
1 red pepper, cut into strips
2 cloves garlic, minced
2 cups water
1 chicken bouillon cube
1/3 cup manzanilla olives, halved
1 Tbsp. chopped fresh cilantro Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.

Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.

Add , onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.

Top with olives and cilantro.

Andorran escudella  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:3 hours

1 Ham bone
4 Veal bones
4 oz Salted pork
½ Chicken (cut into bite sized pieces)
½ lb Veal (cut into bite sized pieces)
½ lb Potatoes (peeled and diced)
2 ¼ Quarts of water
4 oz Finely chopped onions
3 Tbsp Olive oil
1 Medium leek (chopped)
½ lb Carrot (finely diced)
½ lb Green cabbage (finely chopped)
4 oz Rice
3 oz Elbow/Ciocchetti pasta
4 oz Great Northern beans (cooked)
Pinch of saffron threads
Blanch the salted pork in hot water to remove excess salt. Dice the pork into small pieces.
In a large skillet, heat the olive oil and sauté the chopped onions.
As soon as the onion begins to brown, add the salted pork pieces, chopped chicken, and veal.
Add the chopped potatoes, carrots, and leek to the skillet.
and the chopped green cabbage.
In a large saucepan, create a broth by adding the ham and veal bones to water.
Simmer on low heat for about 40 minutes. Add the saffron and salt.
Remove the bones from the broth and discard them.
Add the vegetable and meat mixture from the skillet into the broth.
Add the beans, , and pasta.
Cook for about fifteen minutes until the pasta and become tender.
Serve the hot stew into bowls with crusty bread.

Brochettes of salmon  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 1/2 pounds salmon fillet
to taste salt and pepper
1 tablespoon lemon juice
4 ounces butter
24 mushroom caps
1 tablespoon lemon juice
2 ounces fresh bread crumbs
2 tablespoons vegetable oil
5 cups cooked PREPARATION
Bone and skin salmon. Cut into 1-inch cubes. Season with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle with lemon juice. Saute the mushroom caps in half of the butter, for two minutes on each side. Alternate salmon pieces and mushroom caps on metal or bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs.
Heat the oil in a large saute pan over medium-high heat. Saute the salmon brochettes until evenly golden brown.
PRESENTATION
Spoon the hot in the middle of warm plates. Arrange a brochette on each plate. Serve the hot sauce over the brochettes.

Brown rice and chicken stir fry with edamame and walnuts  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

1/2 cup coarsely chopped walnuts
4 tablespoons low sodium soy sauce
2 skinless, boneless chicken breasts halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown , cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green onions Stir walnuts in nonstick skillet over medium heat until lightly toasted. Drizzle 2 tablespoons soy sauce over walnuts; stir until soy sauce coats walnuts. Cool.
Combine chicken, 2 tablespoons soy sauce and honey; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes. Add ginger and garlic and stir fry 30 seconds. Add cooked and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper. Divide mixture among plates.
Sprinkle with green onions and walnuts

Caribbean salmon fillets en papillotte  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups , cooked Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.
Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.
Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne.
Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
Peel the mango. Cut into slices, and julienne strips.
In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
Pack the hot steaming in 6-oz individual round molds.
PRESENTATION
Arrange each salmon papillotte on warm plates.
Unmold molds on plates.

Chicken breasts st-pierre  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

4 boneless chicken breasts
1/2 cup flour
to taste salt and white pepper
1 teaspoon paprika
1/4 cup oil
1 cup sliced green pepper
1 cup sliced onion
1 cup sliced mushrooms
1 cup white wine
2 teaspoons lemon juice
1 teaspoon minced garlic
1 teaspoon chopped basil
2 cups cooked Cut chicken breasts across in halves.
Remove skin and trim all fat. Roll chicken breasts in the flour seasoned with salt, pepper, and paprika.
Heat oil in a skillet or a saute pan.
Place chicken in skillet or pan. Brown over low heat on both sides until golden brown.
Transfer chicken to a warm dish. Add peppers, onions, and mushrooms to the skillet or pan. Saute over medium heat for about 5 minutes.
Place chicken breasts over vegetables. Pour wine and lemon juice over chicken. Sprinkle with garlic and basil. Cover chicken, and simmer over low heat for about 30 minutes or until chicken is fully cooked. Serve with steamed .

Chifrijo -Costa Rican crispy pork rice and beans  Print Recipe

Serves: 6

Preparation time:40 minutes

Cooking time:2 hours

for the homemade chicharron
2 pounds pork belly
1 teaspoon sea salt
½ teaspoon pepper
2 tablespoons soy sauce optional
for the pico de gallo
6 Roma tomatoes deseeded and diced
½ cup white onion finely diced
1 clove garlic minced
1 large jalapeño or 2 serrano peppers, diced
1 red fresno pepper diced (removing seeds is optional)
¼ cup cilantro chopped, or to taste
juice of 1 lime
1 tablespoon olive oil optional
salt and pepper to taste
for the red beans
2 tablespoons olive oil
salt and pepper to taste
4 cups red beans or black beans, cooked with the broth
1/3cup white onion or yellow onion, diced
2 cloves garlic minced
1 stalk celery finely diced
1 teaspoon cumin
1 teaspoon chile ancho powder optional
2 tablespoons hot sauce
you will also need:
4 cups of your favorite cooked
homemade corn tortilla chips or a good thick, store-bought chip
1 to 2 avocados sliced
extra hot sauce for garnish

1. Combine the sea salt and pepper. Season the pork belly on both sides, add the soy sauce and rub in to season all over. Place the pork belly on a plate and refrigerate overnight uncovered.
2. Remove pork belly from refrigerator 30 minutes before cooking. Preheat oven to 500ºF. Place the pork skin side up on a wire rack, lined with a baking sheet. Bake for 10 minutes at 500 degrees, lower temperature to 325ºF and roast for another 90 minutes. Remove from oven and let cool before slicing.
3. When ready to prepare chicharron, slice the pork belly into bite-size pieces. Transfer to a heavy pot and heat to medium/low. This takes a little while because you want the pork to release the fat slowly and cook in its own fat. Stir now and then and cook until pork becomes crispy in most spots. Remove from pan and drain onto paper towels.
4. In a bowl, combine all of the ingredients for the pico de gallo. Season to taste, cover and set aside.
5. In a medium sauce pan, preheat 2 tablespoons of olive oil to medium heat. Add the onions, garlic and celery. Season lightly with salt and pepper and continue cooking for 5 to 7 minutes. Add all of the remaining ingredients for the beans. Bring to a boil, reduce to simmer. Cover and cook for 20 minutes, taste for salt.
6. Warm the chicharrones for a few seconds in the microwave. In a shallow bowl, ladle in some bean broth, , beans (without broth), chicharrones, pico de gallo and hot sauce. Garnish with tortilla chips and avocado slices.
Adapted from https://hispanickitchen.com/

Coulibiac of salmon  Print Recipe

Serves: 6

Preparation time:40 minutes

Cooking time:30 minutes

1 1/2 pounds salmon fillet
1 tablespoon lemon juice
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon oil
1 cup mushrooms, chopped
1 tablespoon parsley, chopped
2 cups cooked
1/2 cup velouté sauce
3 hard boiled eggs

1 tablespoon melted butter
1 recipe brioche dough (see recipe below)
1 egg, beaten
2 cups velouté sauce Preheat oven to 375 degrees. Wash salmon; pat dry. Remove any bones and skin and cut in equal halves. Season with salt, pepper and lemon juice.
Sauté onion in oil. Add the mushrooms and parsley. Cook over medium heat for 5 minutes. Mix in the cooked and 1/2 cup velouté sauce.
Roll out brioche dough into a rectangle 1/4 inch thick. Place on a baking sheet. Arrange a layer of onion mix , over the whole length of dough to within one inch from edges. Top with one piece of salmon.Place hard boiled eggs over salmon and top with second piece salmon so that eggs are sandwiched between salmon .
Brush edges of dough with egg. Fold over mix. Seal all edges and roll pastry so that seam is underneath. Brush dough with egg. Decorate with pieces of dough. Let rise at room temperature for 30 minutes. Bake at 375 F for 30 minutes.
To serve:
Place the whole coulibiac on a platter for display. Slice into portions. Serve on warm plates. Serve velouté sauce separately.

BRIOCHE DOUGH FOR COULIBIAC

1/2 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1/2 cup flour

3 eggs
1 cup flour
1 tablespoon sugar
1 teaspoon salt
6 ounces soft butter
1 1/2 cups flour

PREPARATION
In a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a soft dough. Set the dough in warm place until it doubles in volume.
Beat in the eggs, flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface. Knead for about 10 minutes. Form into a ball. Place into a clean large bowl. Cover with film wrap. Let rise at room temperature until dough doubles in volume. Punch dough down. Cover and refrigerate overnight.

Creamed salmon casserole  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

1 1/2 pounds cooked salmon
2 ounces butter
1/2 cup chopped onion
1 tablespoon chopped shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups cooked Preheat the oven to 350 degrees.
Break up the salmon. Discard any skin and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated .

Creamy rice pudding  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:2 hours

½ cup plain white
1 cup water
½ cup sugar
1 tablespoon cornstarch
1 pinch salt
2 eggs, separated
2 ½ cups milk
1 tablespoon lemon juice
1/2 cup raisins
1/4 cup sugar
1/2 teaspoon ground cinnamon In a heavy bottom pot, combine and water. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer for 14 minutes, or until all water has been absorbed.
Heat oven to 350 degrees. Blend ½ cup sugar, cornstarch and salt. Beat egg yolks slightly. Add egg yolks and milk to sugar-cornstarch mixture. Whisk to blend. Stir in , lemon Juice and raisins. Pour into a 1 ½ quart casserole or baking dish. Place dish in a pan containing boiling water about 1-inch deep.
Bake about 1 ½ hours, stirring occasionally, or until pudding is creamy and most of the liquid is absorbed. Remove pudding from oven, leaving it in the pan of hot water. Sprinkle with cinnamon. Remove from pan when cool. Serve at room temperature.
To make Meringue pudding:
Beat egg whites with ½ teaspoon cream of tartar until stiff and glossy. Add 1/4 cup icing sugar. Continue beating for a minute. Spoon Meringue over surface of pudding. Bake 8 to 10 minutes or until meringue is golden brown.

Gallo pinto  Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:15 minutes

2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 red pepper, chopped
1 tablespoon garlic, finely chopped
2 cups cooked black beans, drained
½ cup Salsa Lizano
3 cups cooked (white, short grain)
½ cup fresh cilantro, chopped
1. Pour oil into large pan and place on medium heat. Sauté onion, red pepper and garlic until onions begin to soften.
2. Add beans and Lizano sauce, a classic Costa Rican condiment. (If Salsa Lizano is not available, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and 3 tablespoons Worcestershire sauce. Add to onion mix before beans.) Let simmer for 5 minutes, stirring from time to time.
3. Fold in the cooked , reduce to very low heat and continue to cook, stirring occasionally, until all liquid is gone and mixture is well heated.
4. Sprinkle in cilantro and serve warm.

General tso chicken  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

for the chicken:
1 pound chicken breasts cut into bite size pieces
1/2 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 egg white
3 tablespoons cornstarch

sauce:
1 teaspoon canola oil
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger
few tablespoons of chopped green onion
dried red chilies (optional)
3/4 cup chicken stock or water
1 tablespoon tomato paste
3 tablespoons soy sauce
2 tablespoons vinegar
1/2 tablespoon chili/garlic paste
1/2 teaspoon toasted sesame oil
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch (for a thinner sauce, start with a tablespoon)

:
1 cup jasmine or basmati
1 3/4 cups water
generous pinch of salt
Bring the water and salt to a boil, add the , stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.


Cook the :
Bring the water and salt to a boil, add the , stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

Marinate the chicken
Combine the soy sauce, sesame oil, egg white and cornstarch in a medium bowl. Whisk together to a creamy consistency.
Toss the chicken in batter to coat. Allow to sit while preparing the sauce.

Make the sauce
Heat canola oil in a medium saucepan over medium heat. Add the garlic, ginger, green onions and red chiles (if using) and stir around until very fragrant - 30 seconds to a minute.
Add in the chicken stock or water.Then add the sesame oil, soy sauce, tomato paste, wine vinegar, chili/garlic paste, and the brown sugar. Mix this together very well and bring it up to a boil.
Adjust the taste to make the sauce spicier or sweeter adding a little more vinegar for extra tang.
Combine a few tablespoons of the the warm sauce in a measuring cup with 1 1/2 tablespoons of cornstarch and whisk until there are no clumps.
Pour that mixture back into the sauce pan and let boil for a few minutes until thick.
Set the heat to low.

Cook the chicken
Heat a pan over medium high heat with a small amount of oil covering the entire bottom. Make sure the oil is very hot before you add the chicken.
Cook the chicken in multiple batches for a couple of minutes on each side to get it crisp and golden brown on all sides. Use a wire screen to cover the pan as oil may splatter.
Once a batch of chicken is cooked, set it aside on a plate.

Combine chicken and sauce in a clean pan. Mix to combine and let simmer together for a few minutes.
Serve over white with chopped green onion and some steamed veggies

Herbed seafood casserole  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour

1 cup white
2 cups boiling water
2 tablespoons chopped parsley
1 tablespoon butter
1 medium chopped onion
3 minced garlic cloves
1 large chopped carrot
1 cup chopped fennel or celery
1 tablespoon chopped dill
salt and pepper to taste
1 tablespoon butter
1 pound clean scallops
1 pound cleaned and deveined shrimp
1 pound cooked crabmeat or cooked mussels
2 ounces butter
1/4 cup flour
2 cups milk
1/2 pound cream cheese
1 tablespoon chopped dill
2 tablespoons chopped parsley

Topping:
2 tablespoons bread crumbs
1 tablespoon melted butter.
chopped parsley In a saucepan, combine white with salted boiled water.
Cover and simmer 20 minutes. Water should be absorbed. Stir in chopped parsley.
In a skillet, melt butter. Add and Saute chopped onion, minced garlic cloves, large chopped carrot, and chopped fennel or celery until tender. Stir in chopped dill, salt and pepper.
In a skillet, melt butter. Saute clean scallops until opaque. Transfer to a bowl. Saute clean and deveined shrimp until pink.
Add to bowl. Add clean cooked crabmeat to seafood.
In the same skillet, melt butter. Whisk in flour. Stir well. Add milk. Stir till thickened. Whisk in cream cheese, chopped dill, chopped parsley. Add seafood.
Line bottom of greased 13 by 9-inch baking dish with . Spoon seafood over. Spoon seafood mix over top.
Topping:
Mix bread crumbs with melted butter. Sprinkle over casserole.
Bake at 350 degrees about 40 minutes until golden brown and heated through. Garnish with chopped parsley.

Hoppin john  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

2 tablespoons butter
1 small chopped onion
1 small chopped red bell pepper
to taste garlic powder
2 cup cooked
2 cups cooked black eyed peas
fresh parsley
Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Season with salt and pepper to taste. Garnish each serving with sprig of parsley.

Kedgeree of salmon with sea asparagus  Print Recipe

Serves: 10 to 12

Preparation time: 30 minutes

Cooking time:1 hour

3 tablespoons butter
5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley

1 cup lemon butter




Preheat oven to 400 degrees.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the and the salmon mixture. Mix in half of the egg whites. Butter a deep casserole dish large enough for the mixture. Spoon the salmon- mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.

PRESENTATION

Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.

Majadra lentils and rice  Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:40 minutes

For the lentils:
• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the :
• 1 ½ cup
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
1. Rinse the lentils. Simmer them in 2 cups of water, with the bay leaf, until they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the :
1. Rinse the and allow it to drain almost dry.
2. Heat the oil gently and add the , stirring to coat the grains with oil.
3. When the has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the until all the water has evaporated and the grains are tender and separate.
5. While the is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the with a fork. Combine the cooked lentils and the , mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.

Nasi goreng  Print Recipe

Serves: 3

Preparation time: 30 minutes

Cooking time:20 minutes

8 ounces boneless chicken breast, cut into thin strips
1 tablespoon vegetable oil
2 leeks, chopped (white and green part)
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons sambal oelek or asian chili paste
1/2 cup chopped sweet red pepper
3 cups cooked
1 cup cooked salad shrimp
1/2 cup frozen tiny peas

garnish:
1 teaspoon vegetable oil
2 eggs, beaten
1/2 cup chopped cucumber
1/4 cup roasted peanuts Heat oil in a wok or skillet. Cook leeks, onion, garlic and sambal oelek, stirring until softened. Add chicken and red pepper. Cook for about 4 minutes, or chicken is done.
Stir in , shrimp and peas. Cook to heat through. (can be made a day before serving).
Garnish:
Heat oil in a nonstick skillet. Cook eggs without stirring until set and golden brown in the bottom.
Transfer to a cutting board. Cut into thin strips. Serve cucumber and peanuts in individual bowls to sprinkle over each serving.

Oriental salmon rice muffins  Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:15 minutes

3 sheets nori paper
4 1½ cups cooked sushi or basmati , cooled

Salmon:
1 lb salmon, skin removed + cubed small
2 tbs sesame oil (or olive oil)
1 tbs low sodium soy sauce
1 tbs honey
2 scallions, diced
1/2 tsp each garlic powder, onion powder, chili powder, paprika
salt to taste

Spicy Mayo:
1/4 cup kewpie mayo or home-made matonnaise
2 tsp Sriracha sauce
1 tsp honey
Toppings:
1/2 avocado, diced small
2 tsp black sesame seeds
Other options: Sciced scallions, shredded carrots Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
To each nori square, add about 1 heaping tablespoon of and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Remove from heat and allow to cool slightly and top with avocado, sesame seeds and drizzle of spicy mayo.

Pad thai with shrimp  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:15 minutes

225 grams (1/2 lb) Thai noodles
12 medium size shrimp, shelled and cleaned
1 medium onion, diced
100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
1 tsp garlic, minced
1 tbsp sugar
1 tbsp nam pla (fish sauce)
2 tbsp ketchup
100 grams (1/2 cup) peanuts, coarsely ground
100 grams (1/2 cup) vegetable oil
200 grams (1 cup) bean sprouts
1 tbsp tamarind soaked in 3 tbsp hot water (See note)
juice of 1 lemon
2 eggs, slightly beaten Soak the noodles in cold water to cover for about
15 minutes. Drain. Put noodles in a bowl and pour hot water over them. Let stand
for about 10 minutes.
Drain and rinse with cold water; set aside.
Put oil in a wok or large skillet over medium heat. Add garlic and onion. Stir fry until
onion turns translucent. Add shrimp and stir fry for about 2 to 3 minutes, or until
shrimp turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly
set for 3 minutes before mixing with remaining ingredients. Add noodles, bean
sprouts, and peanuts. Mix well.
Spoon noodles onto serving platter and garnish
with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.

(tamarind usually comes in a package without seeds.
Add water and squeeze the pulp of the fruit several times to obtain the sour
liquid. Substitute the juice of 1 lime if tamarind is not available.
You should find tamarind in a Thai, Indian, Spanish, or Asian market)

Paella of mussels  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

3 pounds fresh mussels
1 medium chopped onion
2 cloves minced garlic
1/4 cup olive oil
1 1/2 cups
1/2 teaspoon saffron
1 medium sliced red pepper


Clean and scrub mussels.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the and saffron.
Pour the strained cooking liquid and water over , to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the . Continue baking for 10 more minutes or until is done.
Serve the paella in a preheated casserole dish.

Paella valenciana  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:2 hours

1/2 pound cooked lobster
1/2 pound cooked shrimp
6 fresh mussels
1/2 pound chorizo or garlic sausage
3 chicken breasts, cut in half across
1 teaspoon salt
1/4 cup olive oil
2 ounces chopped onion
1 teaspoon minced garlic
1 medium sliced sweet red or green peppers
2 peeled tomatoes
1 cup
1 teaspoon saffron
1 quart chicken stock
1/2 cup frozen peas Cut lobster meat into chunks.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in , saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.

Risotto with mushrooms asparagus and spring peas  Print Recipe

Serves: 6

Preparation time:25 minutes

Cooking time:1 hour

3 tablespoon olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
5 cups vegetable broth
1 1/2 cup arborio

8 oz pound sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
1 small bunch of fresh asparagus spears (about 1 pound)
1 cup fresh English peas
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
2 tablespoons unsalted butter, diced
1/2 cup light cream
1 tablespoon tamari
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
3 tablespoons fresh flat leaf parsley, chopped Preheat oven to 375 degrees.
Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned. Deglaze with the wine and continue cooking for 2 more minutes.
Add 4 cups broth and stir in the . Cover the pot and bake until is tender and cooked through, about 35 to 40 minutes.
Prepare the mushrooms. Heat 2 tablespoons olive oil in a large skillet. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 10 minutes.
Prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears into 1-inch long pieces. Cook the asparagus in boiling water for 5 minutes. Add the peas and cook 2 to 3 more minutes. Drain the asparagus and peas in a colander.

Remove the pot from the oven. Pour in the remaining hot broth, cream, asparagus, peas, Parmesan, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the is thick and creamy. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling ofparsley.

Salmon salad with asparagus and orzo  Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:20 minutes

1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo or brown
1 (1 1/4-pound) skinless salmon fillet
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray
¼ cup thinly sliced red onion
Lemon-Dill Vinaigrette Preheat broiler.
Step 2

Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
Step 3

Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
Step 4

While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

Skillet chicken and rice  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

454 g (1Lb) skinless boneless chicken breasts, cut into cubes;
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white
1/2 cup steamed green peas
In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in . Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and are done. Garnish with peas and serve.

Spicy seared lemongrass tofu  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:45 minutes

Tofu marinade:

5 tablespoons, about 3 lemon grass stalks, finely chopped
1 tablespoon minced ginger
2 teaspoons Sambal oelek (chili paste)
1 1/2 tablespoons soy sauce
1 teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon salt

1 pound tofu, firm, pressed and drained, cut into 3/4 inch cubes
3 tablespoons soybean oil or olive oil
1 yellow onion, thinly sliced lengthwise
2 teaspoons minced garlic
2 tablespoons chopped roasted peanuts,
2/3 cup Asian basil leaves (halve large leaves)
5 cups cooked farro wheat and brown basmati
2 tablespoons vegetable oil
1 cup sliced Wood ear mushrooms
1 cup sliced brown mushrooms
3 tablespoon shallots, minced
1 tablespoon minced garlic
1 1/2 cups cooked Chinese long beans, cut into 2 inches
salt and pepper to taste


1 cup micro greens (cilantro, baby spinach and arugala)
1/4 cup lemon grass vinaigrette (recipe below)
1/4 cup fried shallots (recipe below)


To serve:
Place a portion of the tofu on top of the . Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

Yield: 1 cup
8 Lemon grass stalks, fleshy bottom third only, minced
1 cup seasoned wine vinegar
2 tablespoons sugar
1/4 cup fresh lime juice
2 tablespoons Thai bird chile, minced
2 tablespoons Fish sauce

Fried Shallots

Yield: 2/3 cup
Ingrediends
1/2 cup shallots, cut crosswise into 1/8 inch thick slices
1 cup vegetable oil
Pound the lemon grass and ginger with a mortar and pestle to pulverize. Add the sambal oelek, soy sauce, turmeric, sugar, and salt, and mix well to form a paste. Add the tofu and turn gently to coat evenly. Marinate for 30 minutes or longer.
Heat 1 tablespoon oil in a small sauce pot over low heat. Add the onions and garlic. Season with salt. Let cook covered 1 minute, add 1 tablespoon water, and continue to cook, covered, until the onions are translucent and soft—approximately 5 to 8 minutes. Set aside.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the marinated tofu (there should be enough room in the pan for all the tofu pieces to be in a single layer). Shake pan slightly and let the tofu brown all over, using chopsticks or a wooden spoon to turn the pieces periodically so they cook evenly. Cook, uncovered, until tofu is lightly browned. Remove from heat and transfer to a heated platter. Set aside.
Add 1 tablespoon oil to frying pan and toss in the onion mixture. Cook over medium heat until onion is tender. Add tofu to warm. Adjust seasoning with a pinch of salt and sugar. Add half of the peanuts and Thai basil leaves. Remove from heat.

For the farro or :
Heat a sauté pan over high heat and add oil. When the oil is hot, add the mushrooms and sauté until just tender. Add the garlic, shallots, and long beans, and cook until hot and aromatic. Add the cooked farro or to the mushrooms and beans and divide between 6 individual serving plates.

To serve:
Place a portion of the tofu on top of the . Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

In a small saucepan, bring the lemon grass, vinegar, and sugar to a boil over high heat. Reduce the heat to medium and boil until the liquid is reduced by about half, about 20 to 25 minutes.
Remove from the heat and strain, discarding the lemon grass. Add the remaining vinaigrette ingredients, mix well, and refrigerate until ready to serve. Note: For a vegetarian version of this sauce, replace the fish sauce with soy sauce.

Fried Shallots

Spread the shallots out on paper towels and allow to air dry for 30 minutes.
Combine the shallots and oil in a skillet and bring to a slow boil. Reduce the heat to low and cook until the shallots are golden, about 15 minutes. Stir so the shallots brown evenly.
Remove with a slotted spoon or strain the oil through a wire-mesh sieve. Transfer the shallots to a plate or tray lined with paper towels. Discard the oil or save it for later use in stir-fries. Once cool, the shallots are ready to use. If stored in a jar with a tight lid at room temperature, the shallots will keep up to 1 week.

Spinach and feta-stuffed portobellos with lemony rice  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

4 portobello mushrooms, trimmed
Pinch each salt and pepper
2 tsp (10 mL) olive oil
2 shallots, diced
2 cloves garlic, minced
1/2 tsp (2 mL) fresh thyme
10 cups (2.4 L) packed baby spinach, chopped
2 tbsp (30 mL) golden raisins
1/4 cup (60 mL) crumbled Light feta cheese
3 tbsp (45 mL) shreddded part-skim mozzarella cheese
2 tbsp (30 mL) sliced natural almonds

Mixed Lemony Rice:
1 cup (250 mL) 15-minute , blend
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped fresh chives
4 tsp (18 mL) lemon juice

Lemon Yogurt Sauce:
1 tbsp (15 mL) chopped fresh mint
1/2 tsp (2 mL) grated lemon zest
Mixed Lemony Rice: In large saucepan, cook with salt according to package directions. Stir in chives and lemon juice.

Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.

Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.

Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and .

Spring green risotto  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

1- 1/2 tablespoons good olive oil
1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving


Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Sticky tofu stir-fry  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:15 minutes

FOR SERVING: optional
3-4 cups (474-632 g) cooked brown
Steamed broccoli
TOFU
1 lb (450 g) extra-firm tofu
4 Tbsp (60 ml) tamari or soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp (15 ml) coconut sugar or maple syrup
4-5 Tbsp (28-35 g) cornstarch
2 Tbsp (30 ml) canola oil

SAUCE
1 tablespoon sesame oil
1 tablespoon cornstarch
3 large cloves garlic, minced (1 tablespoon)
1 Tbsp (6 g) ginger, minced
1 Tbsp (15 ml) vinegar (or sub white vinegar)
1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste
3 Tbsp tamari or soy sauce,
1/3 cup water

STIR-FRY
1 Tbsp (15 ml) sesame oil
4 green onions, chopped
1 large red or yellow pepper, thinly sliced.
1 Tbsp red pepper sauce (sriracha sauce) or 1 Tbsp chili garlic sauce
optional: Sesame seeds, for garnish 1. Prepare the and broccoli.
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with and steamed broccoli (optional).

Stir-fried chicken thighs  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1 pound boneless chicken thighs
1/2 cup beef broth
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon grated ginger
1 teaspoon cornstarch
2 teaspoons vegetable oil
2 sliced green onions
1 chopped garlic clove
1 sliced green pepper
1/2 cup chopped walnuts
2 cups cooked Rinse chicken thighs. Pat dry and cut into 3/4 inch pieces. Remove any visible fat. Place thigh meat in medium sized bowl. In another bowl, combine beef broth, dry sherry, soy sauce, vinegar, sugar and ginger. Pour enough of the mixture to moisten the thigh meat. Stir well. Marinate 10 minutes. Add cornstarch to remaining broth mixture. Set aside.
In wok or large skillet over high heat, heat oil. Add thigh meat, green onions, and garlic. Stir fry for 3 minutes or until browned. Add green pepper; stir fry one minute longer.
Stir remaining sauce and add to wok. Boil one minute, stirring constantly. Stir in walnuts. Serve immediately over hot .

Stuffed chicken legs  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

4 8-ounce boned chicken legs
2 teaspoons butter
2 ounces chopped onions
2 ounces chopped shallots
1 cup cubed mushrooms
3/4 cup cooked wild
to taste salt and black pepper
2 tablespoons Cognac Bone chicken legs leaving the thighs attached.
Heat the butter in a skillet and add the onions and shallots. Cook and stir until wilted. Add mushrooms. Cook for a minute.
Sprinkle the cognac then mix in the . Season. Stuff chicken legs with equal portion of filling.
Carefully fold over the boned thighs to enclose filling.
Wrap each chicken leg in a square of plastic wrap.
Steam the chicken legs over a steamer for about 20 minutes.
Remove the plastic wrap and place the stuffed chicken legs on plates. Serve with a cream sauce or other chicken sauce.
Side Dishes Spring green risotto

Sweet onion risotto cakes

Tah-dig persian saffron rice

Wild rice with apricot and almond salad

Spring green risotto  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

1- 1/2 tablespoons good olive oil
1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving


Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Sweet onion risotto cakes  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:50 minutes

3 cups chicken stock
3 medium white onions
2 tablespoons olive oil
1 1/4 cups arborio
2 tablespoon chopped fresh parsley
2 tablespoon butter
coarse salt and pepper to taste
1/2 cup cornmeal
1/2 cup flour Bring stock to a boil. Lower heat to just keep hot. Line a baking sheet with sides, with wax paper.
Peel onions and cut into fine dice. Heat olive oil, add onions and saute for 5 minutes, until slightly browned. Add the and stir to coat with oil. Add 2 cups of stock and bring to a simmer.
Simmer for 20 minutes, adding stock, 1/2 cup at a time, every 3 minutes, until you have used all the stock. Stir in parsley and butter. Taste and adjust seasoning with salt and pepper.
Pour out into lined pan and smooth top. Set aside to cool. Place cornmeal on a plate, set aside. When is cool, divide it into either six or twelve equal portions.
Press each portion into a 3-inch ring mold or pastry cutter to form a firm cake. Place cakes in cornmeal to coat each side generously.
Heat vegetable oil in a large saute pan over medium heat. Add the cakes and cook for about 2 minutes per side. until crisp and golden.

Tah-dig persian saffron rice  Print Recipe

Serves: 4 to 6

Preparation time: 20 minutes

Cooking time:30 minutes

2 1/2 cups long grain basmati , rinsed and soaked in water with 1 tablespoon of salt for a couple of hours. Drain.
1 1/2 cups plain yogurt
3 egg yolks
1/2 teaspoon ground saffron, dissolved in 3-4 tablespoons of hot water
A pinch of turmeric
Salt to taste
2-3 tablespoons strained vegetable stock
Butter or vegetable oil
Water

Garnish: barberries, slivered almonds or pistachios


Bring 6 cups of water to a boil in a large pot on medium-high heat, add the and boil for about 8-10 minutes or until grains are soft on the ends and firm in the center. Drain and pour some cool water over it to wash away the starch and to separate the grains. Set aside.
Preheat oven to 350F.
In a large mixing bowl combine yogurt, yolks, salt, saffron, water and turmeric. Mix well.
Add the to the yogurt mixture, blend well.

In a nonstick pan, add 3 tablespoons oil and a tablespoon of liquid saffron. Move the pan in a circular motion to cover the bottom uniformly. Ladle the into the pan, flatten with a wooden spoon while pressing down. Pour 2-3 tablespoons strained vegetable stock, 2 tablespoons oil or melted butter and the remaining liquid saffron over the .

Place the pot on medium-high heat. When you notice a steam coming up, lower the heat, cover and bake for 30 minutes.
To serve this dish let it cool for a few minutes, this way the crust comes off easier. Place a round serving platter that is larger than the diameter of the pan. Hold firmly while wearing mittens, then gently turn the pan over. Garnish as you like.

Wild rice with apricot and almond salad  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour

6-14 ounce cans vegetable broth
2 cups wild
1 cup dried apricots coarsely chopped
1/2 cup dried currants
1 cup blanched slivered almonds, toasted
2/3 cup chopped red onion
1/2 cup chopped fresh parsley
6 tablespoons tarragon vinegar
4 teaspoons Dijon vinegar
2 garlic cloves Bring broth to boil in heavy saucepan. Mix in wild . Reduce heat to medium-low. Simmer uncovered until is tender, stirring occasionally, about 50 minutes. Drain well. Transfer to bowl.
Mix dried apricots and currants into mixture. Cool completely.
Mix toasted almonds, chopped red onion and parsley into . Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive oil.
Mix enough dressing into salad to season to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).
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Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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rice
{Page-Turner} E-Cookbooks Library
on a world cooking journey.

1 Appetizers

30 Main dishes

4 Side dishes

   rice recipes