Posts tagged ‘rice’

2018, April 27

Recipe of the Month: Sautéed Vegetables with Shrimp

I recall first eating shrimp back in 2011 when I went to an Indian cuisine restaurant with a friend of mine. The menu offered a variety of dishes I’ve never heard of before, and I chose Risala Curry with Shrimp and Chili & Garlic Naan. It was delicious.

I also recall growing up and never seeing shrimp – it took a while for it to start appearing in the supermarkets. Then, it took me even longer to actually buy some and try to cook it myself. Finally I gave in, and for my boyfriend’s birthday dinner in 2016, I tried a Honey Ginger Shrimp with Basmati Rice recipe. It was really good.

This Winter, I tried two new recipes. One, a variation on the Honey Ginger recipe above, and the other, I’ll detail below. This is my favorite, so far!

Sautéed Vegetables with Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on
300 grams mixed vegetables, or vegetable of your choice
1 cube butter (a quarter stick)
salt, white pepper, parsley
1 tablespoon oyster sauce or fish sauce

Add the cube of butter to a pan and start cooking the vegetables. I got a mixed vegetable pack which contained peas, carrots, corn and cauliflower. Season with salt, white pepper and parsley. Especially if you’re using fresh vegetables they will take longer to cook, but in either case let them be almost completely done before adding in the shrimp.

After adding it, cook the mixture some more with the shrimp; about 2-3 minutes per side should be enough. I like to place a lid on my pan so the shrimp cooks in the steam the vegetables let out.

Serve with rice or a side dish of your choice.
I might try making Naan next time, I think they’d go nicely together.

Bon appétit! ;)

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2018, March 30

Recipe of the Month: Wild Mushrooms tossed with Turmeric Rice

The boyfriend had to go on a ten-day trip at the end of February, so that left me all alone with the cat. I got bored. Well, that’s an understatement – I even toyed with the idea of rearranging the furniture!
But, I made it a point to get out of the house every day. I went for walks, ice skating, to pay bills, groceries and home decor shopping and met up with friends.

On one of my groceries shopping trips (I deliberately didn’t buy enough of everything, so I’d have a need for more bread or milk), I noticed something new in the frozen isle section of the supermarket. A bag of wild mushrooms. The picture on the package looked so appetizing, that even though I don’t cook mushrooms often I bought one, already imagining cooking them with rice on the side.

Below is the recipe I came up with. It is very simple, yet absolutely delicious. I made it three times already!

 

Wild Mushrooms tossed with Turmeric Rice

600 grams mixed wild mushrooms
1 cup Basmati rice
olive oil
salt, white pepper, garlic powder, onion powder
1 teaspoon turmeric
soy sauce
splash of white wine
finely chopped 3-4 green onions or half a leek

Cook the Basmati rice as per the packaging instructions, seasoning with only salt and a teaspoon of turmeric powder. Set aside once cooked.

If you’re using frozen mushrooms, let them defrost and drain off the excess water. Mine were already cut in half or so and I only had to cut a couple of bigger pieces myself, but you cut them to your liking.
Of course, you can use which ever mushrooms you prefer. I liked that this mix of wild mushrooms added extra flavour in one go.

Add a little olive oil to a pan and dump in the mushrooms. Season with some salt, white pepper, garlic powder and onion powder. When they’re about half cooked, add a splash of white wine and a tablespoon of soy sauce. Continue cooking until done, stirring so it won’t stick to your pan.

Once the mushrooms are done but before removing from the stove, stir in the finely chopped green onions (or leek, or a combo of the two) and then also stir in the cooked rice. Of course, you can leave them separately if you want.

I served this as a main dish, but I imagine it would be delicious served as a side dish to a steak, grilled chicken or even shellfish probably. If you choose the latter, I’d replace the soy sauce with fish sauce or oyster sauce.

Bon appétit! ;)

2016, May 20

Recipe of the Month: Leek & Green Beans Chicken Stir-Fry

While thinking of recipes for my birthday lunch, I realized that I’ve only recently started adding leek into recipes when cooking.
I recall my grandma making some recipes with leeks when I was little, and me hating the taste of every single one of them. But now that I have control over what goes into certain dishes, as is with many other things actually, I especially like cooking chicken with leeks.

When in the mood for something super simple, yet delicious and filling, I turn to this chicken stir-fry recipe.

chicken leek green beans

Leek & Green Beans Chicken Stir-Fry

500 grams chicken breast
1 large leek, or 2 small leeks
300 grams green beans
pinch of salt, pepper, ginger, and curry
olive oil
splash of wine or chicken stock
1 tbsp soy sauce

Cut the green beans up (if you want to) and cook them in a pan with a bit of olive oil, seasoned with salt, white pepper, ginger and maybe some curry, tossing frequently for about 5-10 minutes. Add a little water if you’re not using frozen green beans straight out of the freezer.
After the beans turn color, cut the chicken up in small cubes and add it to the pan.

When the chicken is nearly cooked, add in the leeks, thinly sliced. The leeks get sauteed quickly while the chicken finishes cooking. You can add a splash of wine, too, for an extra flavor; or just add a bit of chicken stock so the leeks have some “juice” to saute in. Add one tbsp of soy sauce.

Cook for another 5 minutes, then serve as is or with a side of rice.

When in the mood for something fancier, I go with my homemade Szechuan Chicken recipe. Come to think of it, it’s not even that it’s fancier, just has more ingredients, hence more prep work to it.
And to tell the truth, when in lack of time or if I’m just plain lazy, I leave out the green beans and make the chicken stir-fry with leeks only. It still tastes wonderful!

Let me know if you try making either of these! I’m curious to see if you liked them.

Bon appétit! ;)

2016, March 11

Recipe of the Month: Honey Ginger Shrimp with Basmati Rice

I’ve been tempted with buying sea food a few times before, but I’ve never cooked anything from the sea other than fish, so I kept putting it off. However, for my boyfriend’s birthday lunch a couple of weeks ago, I really wanted to make shrimp. So I bought some, and went on searching for recipe ideas. I got my inspiration from this recipe, but adapted it with what ever I thought would also work, as I didn’t want the dish to be too sweet.

page honey ginger shrimp

p honey ginger shrimp

Honey Ginger Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on

2 teaspoons garlic, minced
2 teaspoons ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sweet & sour chili sauce
1/2 lemon’s freshly squeezed juice
pinch of salt
pinch of white pepper

Combine the sauce ingredients and leave it sit for about 10 minutes.

Add some sesame oil into a skillet or wok. Add in the sauce, then the shrimp and cook for about 2-3 minutes per side. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan.

Serve hot out of the pan. Drizzle the remaining sauce over the rice.

Basmati Rice

1 cup Basmati Rice of your choice
2 cups water
splash of rice oil
pinch of salt
pinch of white pepper

Add a splash of oil into a high pot, heat it up then add the cup of Basmati rice, the pinch of salt and pepper. Stir together for a few minutes so the oil is evenly distributed.

Add two cups of water (same cup as you measured the rice in), stir well, and bring to a simmer. Cover with a lid and resist the urge to stir again!
Let it boil for about 15-20 minutes on the lowest heat setting possible until the water is all gone and you’re left with some fluffy separate-grained rice.

Bon appétit! ;)

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