White Rice

            White rice is polished rice.  Polishing removes the hull and the bran.  It is more processed and has less fiber and nutritional value.  In most households white rice is most common.  It is very versatile in its uses and in combining flavors. 

 

Long grain rice (such as basmanti and jasmine) is all-purpose rice and makes fluffy rice.  Long grain rice is commonly used steamed as a side dish.  It is often mixed with seasonings and vegetables.  It can be cooked twice as in Spanish rice or fried rice.

 

Long grain on the left and short grain
on the right.  Generic long grain
and arborio on thee right

Short grain rice is shorter and wider.  Varieties of this rice are arborio, carnaroli, Valencia, and bella.  It is used for dishes like risotto, pudding, sushi and paella.  These are dishes that are creamy or dishes that the rice is shaped.

 

Left over rice can be added to soups, pancakes and waffles, main dishes, side dishes and desserts.  It can be used in appetizers, formed in balls and cups.

 

This Week’s Challenge – Try serving rice in a new way

 

            Rice is often served by itself in its fluffy state or mixed with other ingredients.  This week’s challenge is about presentation.  Think of a new way to present your rice.  It can be part of a dessert in a parfait glass, molded into shapes with molds, cookie cutters or my hand.  There are many appetizers that use rice as cups filled with something delicious or rolled into balls.

 I made a rice ring.

I cooked long grain rice in the rice cooker.

I took a ring mold.

I lined the mold with foil, making sure
that t tightly fit the mold and over
lapped the edges

I spoon the cooked, hot rice into the mold.

Tightly packed the rice.

 

Then inverted the mold on the serving dish/

 

Tip for this Week – Hand Shaping Rice

 

            Rice will stick together with little pressure.  Allow the rice to cool enough to handle it.  Wet your hands with water.  Place a small amount of rice in your hand and roll it into a ball.  It can be shaped in to rectangles and triangles, as well as balls and rolls.  Try rolling your shaped rice into sesame seeds, chopped nuts, freshly chopped herbs, or colorful spices like paprika or turmeric.  Ingredients can be hidden in the center for molded shapes, like a piece of meat, cheese, mashed beans or other vegetables or pickles.  Rice shapes can be dipped in batter and deep fried.  So get creative and invent something.

 

This Week in Punkin’s Kitchen

 

Green Rice

 

Green Rice in a casserole.

1 pack Broccoli, frozen chopped or one bunch fresh chopped

1 C      Rice, cooked with chicken bouillon cubes (3 C cooked)

3          Eggs, beaten

¼ C     Butter or margarine

¾ C     Onion chopped

1 can  Cream of mushroom soup

1 can  Cream of chicken soup

1 ½ C  Cheddar cheese, grated

2 cans  Chicken or  2 C boiled chicken

            Salt and pepper to taste

 

The ingredients

1.    In a skilled sauté the onions in the butter until the onions are nicely browned. 

 

In stead of using canned chicken, I dice two chicken
breasts and cooked them in chicken broth.

I reserved the broth using it to cook the rice.

 

2.    Mix the all the ingredients together.

 

Rice, chicken and onions.

The chopped leftover broccoli is added.

In a separate bowl I blended the eggs, soups
and melted butter.  Pour over the rice mixture
and stir to combine
 

 

3.    Place in a prepared casserole dish.

 

Spread it evenly in the baking dish.

Top with cheese and bake until hot and bubbly.

 

4.    Bake at 325 degrees for one hour.

 

 

Chocolate Rice Pudding

 

½ C     Rice, uncooked

¼ C     Cocoa

½ C     Sugar

1 t        Cinnamon, ground

½ t       Salt

3 C      Milk

1 t        Vanilla

 

The ingredients

5.    Mix the rice, cocoa, sugar, cinnamon and salt in a double boiler.

I used calrosa rice for this.  It s a short grain
rice used for Japanese cooking.

Mix the rice, sugar, cinnamon, salt and cocoa

Ad the milk and blend

Place the double boiler over a pan of boiling water,

 

6.    In a pot that fits the double boiler, bring water to a rolling boil. 

The double boiler should fit the pot so that the
bottom does not touch the water.

The pot lid fit the double boiler. 
I Allowed the milk to begin to boil,
reduce the heat to low and covered it

 

7.    Add the milk to the rice mixture and mix well.

8.    Place the double boiler over the water and cook one hour and 20 minutes, stirring occasionally. 

The pot covered.

I stirred it every 15 minutes.  The stirring is
important to prevent scorching and lumping.

It will thicken s the rice cooks.

 

9.    The milk should be absorbed and it should have a nice pudding texture.

Allow to cool slightly before adding the vanilla.

 

10. Remove the double boiler from the water and cool slightly.

11. Add the vanilla and mix well.

12. Refrigerate until serving.

13. Serve with thin cream or whipped cream.

 

Make 5 servings of ½ C.

 

I found the recipe in my grandmother’s recipes.  It is from Delicious, Quick, Easy Riceland Rice Recipes, copyrighted 1952

 

Fish of the Week

 

Tuna a la King

You will need to make a white sauce, or béchamel sauce.  See the posting on September 15, 2016.

Tuna a la King served over a rice ring

 

2 T                   Butter, unsalted

½ C                 Onions, finely chopped

3 T                   Flour

3 C                  Milk

Salt  and pepper to taste

1 t                    Thyme, dried leaves

1 lg. can         Tuna or albacore

½ c                  Peas, frozen

½ c                  Corn, frozen

 

The ingredients

I used albacore juice and all.

 

1.    In a large skillet melt the butter and sauté the onions until soft.

2.    Add the flour and make a roux, cooking to the blonde stage.

3.    Slowly add the milk, whisking to incorporate.

4.    Add the tuna, undrained and stir to blend.

Tuna, peas and corn added. Stir to  blend
and allow the peas and corn to cook.  This
 is a good time to taste and adjust the seasoning. 

 

5.    Add the peas and corn, cooking for a few minutes.

6.    Adjust the seasonings.

7.    Serve over toast or biscuits, rice, potatoes or pasta.

 

I made a rice ring to serve with this.

 

Slice and serve

I topped each serving will some grated Monterey jack cheese.

Note:  This is a great way to use leftover chicken or turkey, too.  Substitute 1-1½ C cooked leftover poultry for the tuna.  Also try adding different vegetables, herbs and spices.

 

Happy Cooking!

 

 

 

Happy New Year!

 

The holidays continue with social get-togethers.  We are invited to attend or we decide to host.  Many get-togethers require an appetizer or bring your own bottle (BYOB).  This is my rule of three.  Appetizers and cocktails do not need to be complicated.  Open your pantry or refrigerator and choose three ingredients.

 

It only takes some ingenuity and three ingredients to create and appetizer.  Appetizers consist of three parts, a vehicle, a filling and a garnish.  The vehicle is what the appetizers sit on and can be picked up to bring the appetizer to your mouth.  This can be as simple as a cracker or a leaf of Belgian endive.  The filling can be as simple as a piece of cheese or more complicated in a dip or spread.  The filling is placed on the vehicle. The garnish tops the appetizer.  It needs to b edible and add flavor to the overall appetizer.  It should add eye appeal.  An example could be 1) a sesame crack, topped with fresh mozzarella and topped with a touch of bacon jam or 2) a slice of cucumber topped with goat cheese and topped with toasted pine nuts 3) a triangle of toast topped with cream cheese and topped caviar.

 

Creating a holiday drink or cocktail can be as easy.  Choose a glass to serve the cocktail.  There are three parts of the cocktail, the prominent liquid, the flavoring element, and the garnish.  The prominent liquid is usually non-alcohol like a soft drink or fruit juice.  However in some cocktails it can be alcoholic, like wine, vodka or rum. The flavoring element is often the alcoholic part, Crème de Cocoa and peppermint schnapps create and chocolate peppermint flavor. Triple sec adds a citrus flavor.  Syrup can also be used to add flavor.  The garnish should add more flavor and to the eye appeal. Some examples could be 1) Cuba Libre is coke, rum and garnish with a wedge of lime or 2) Red Carpet is cranberry juice, vodka and a twist of lemon or 3) A Christmas Cookie is vodka, Crème de Cocoa and peppermint schnapps, garnish the rim of the glass with chocolate syrup and cookie crumbs.

 

New Year’s  Day Dinner

 

            My family roots are from the southern states, so we have a traditional southern feast.  This year we had a small dinner so I reduced the number of dishes.  This our menu

 

            Ham

            Collard greens

            Yellow hominy

            Black eyed peas

 Mashed sweet potatoes

            Homemade rolls

            Sweet potato Pie

           

            Normally I would add salad, another green vegetable like broccoli or asparagus, homemade pickles like watermelon rind and pumpkin pickles, candied apples or other fruit dish and shoofly pie, chess pie or other southern pie.  Sometimes I make cornbread or biscuits instead of dinner rolls.

 

 

This Week’s Challenge – Find a new cocktail 

 

            Social get-togethers continue the week between Christmas and New Year’s Day.  Find a new cocktail (alcoholic or non-alcoholic) to serve at a get-together of to take to one.  Mixology is a growing and there are all kinds of new drinks and ideas out there.  Research online and find something new to mix up.

 

Tip for this Week -  Making soup

 

            Soup can be made from what you have on hand.  I keep chicken, beef and vegetable stock in the pantry.  But you can always start soup with water.  I love soup and usually have soup in the fridge for light dinners thorough out the year.  Many times I make soup on Wednesday evening.  I clean out the crisper in the fridge on Wednesday the day before trash day.  Vegetable that are getting old or need to be used, go into soup.  I through in some leftovers and add a starch, like leftover rice or soup pasta.  Check out my recipe for Three Ingredient Soup posted on February 11, 2016.

 

This Week in Punkin’s Kitchen

 

Easy Chipotle Chili

 

1 lb.     Ground meat, I like to use ground turkey

1 T       Oil

¼ C     Onion, chopped

One    Garlic clove, crushed

1 T       Chili power

2 t        Cumin, ground

1 can  Tomatoes, diced or crushed

1 can  Ortega green chilies, diced

¼ C     Corn, this can be leftover

1 can  Beans, chili, pinto, kidney or black

            Grated cheddar cheese

2          Chipotle Chiles, left whole (optional)*

 

1.    In a larger skillet add the oil and heat while the onion is chopped.

 

I added some orange bell pepper and
some fresh chilies this time.

 

 

2.    Add the onion and cook until it begins to soften.

3.    Add the ground meat and cook until browned.

 

Add the ground meat.  I used turkey
this time.

 

 

4.    Add the crushed or minced garlic clove, the spices, tomatoes and green chilies.  Cook about 20 minutes.

 

Cook until the meat ins browned and cooked.

Add the tomatoes, seasonings and Chipotle
with sauce.  Cook to blend the flavors.

 

5.    If you choose to add the chipotle, add the whole chipotle chilies at this point.  Leave them whole and remove before serving.

6.    Add a little water if need for the consistency that you like.

7.    Add the corn and beans.  Heat thoroughly.

 

Add the beans and corn.  I used pinto beans
 this time, but usually use black bean
with turkey meat.  Cook until heated.

 

8.    Serve with grated cheese and cornbread.



 

Soup of the Week

 

Chicken Eggplant Soup

 

 

 

2 or 3  Chicken breasts, cubed

            Water to cover

1 lg.     Leek, cleaned and thinly sliced

8oz.     Mushrooms, thinly sliced

1 t        Oil, vegetable, canola or olive

1 sm.   Eggplant, diced

32 oz. Broth, chicken or vegetable

            Water if needed

1 can  Tomatoes, diced

1 can  Beans of choice

1 t        Thyme, dried leaves

1 t        Rosemary, dried leaves

1 t        Garlic powder

            Salt and pepper to taste

 

The ingredients

 

 

1.    Dice and cook the chicken in the first water

I wasn't paying attention and let this
boil to hard.  I had to skim off the foam.

 

 

 

2.    In a large skillet, heat the oil.

3.    Add the sliced leeks and sauté until soft.

 

Cook the leeks while you slice the
mushrooms.

 

 

4.    Add the mushroom and a splash of water.

These are baby portabella mushrooms,
but any kind will work.

 

 

5.    Continue cooking until both the leeks and mushrooms are soft and the liquid is almost gone.

Cook while you dice the eggplant.

 

 

6.    Add the cooked leeks mushrooms to the chicken.

Add to the chicken.

 

 

 

7.    Add the diced eggplant and broth.

 

Slice the eggplant in thick slices, then dice.

 

 

8.    Add enough broth to cover and bring to a boil.

The vegetable need to be cover by the broth

 

Add the seasoning and cook until the
eggplant is done.

 

 

9.    Add the thyme, rosemary, garlic powder, and salt and pepper. 

10. Turn the soup to low and simmer until the vegetables are very tender, about 20 minutes.

11. Add the tomatoes and beans and cook until heated.

 

Any beans will do.  I used
cannellini beans.

 

 

An original recipe.

 

Here is an apology that the printable recipe function is not working.  I am working on fixing it so in the meantime I went back to my original method.

 

Happy Cooking!