Category Archives: RICE DISHES

RED RICE WITH DRIED SHITAKE MUSHROOMS

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As I start into my golden years (right Patti, start!) I am beginning to appreciate ingredients like granulated garlic and onion powder more than I did in the past. Oh don’t get me wrong. They have always been staples in my spice cabinet. But for years I almost exclusively used fresh garlic and a real onion. And I still use them when I feel the necessity. But, where a couple of years ago I would have diced some fresh onion and minced a clove of garlic for a recipe like this, I am drifting not so slowly towards the dark side and going for ease of preparation rather than ingredient integrity. (And yes, I can still be as haughty and snobby about ingredients as the next cook. But for a simple recipe like this rice dish, I can with good conscience use ingredients that will ultimately save me some time.)

Regardless of my new found inclination, please feel free to cut an onion or mince a garlic clove if the spirit moves you. This recipe can handle the individuality. And I can handle the change to my recipe.

All I care about is that you give red rice a try. It is truly delicious when accompanied with a few amiable companions. By itself – well – not terribly exciting. As a party of 7 or more – a true delight!

1 c. Himalayan red rice H

2 tsp. extra virgin olive oil

2 c. vegetable stock*  

1/8 tsp. granulated garlic

1/8 tsp. onion powder

freshly ground black pepper

¼ c. broken dried shitake mushroom pieces

Rinse the rice under cool water until water runs clear. Drain well. Pour into your rice cooker. Add the olive oil, veggie stock, granulated garlic, onion powder, black pepper, and shitake mushroom pieces.  Give a stir, cover, and set your rice cooker on “go”. (Will take at least 40 minutes.)

Fluff the rice before serving.

*I use Better Than Bouillon Vegetable Stock which tends to be a bit salty. If you use homemade stock or stock from a can or paper container which doesn’t tend to contain as much salt, you may want to add a bit of salt before you start the rice cooker.



SHRIMP ÉTOUFFÉE

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So, how to enjoy étouffée without causing stomach distress, especially if you are over 60? Well the first thing to do is not add too much cayenne pepper to the Creole Seasoning mix. Seems like this should be fairly simple to understand, but I can’t tell you how many times I have been fooled by someone saying “really, it’s not that spicy”! I have even said the same thing to guests, without thinking that “too spicy” is really a relative thing. What is perfect for me, can well be far beyond what another person can tolerate. So the sauce for this étouffée can be as spicy or non-spicy as you want it to be. You get to dictate how much cayenne you want to use when you make Creole Seasoning yourself. For us, I use 2 teaspoons of cayenne. (The recipe makes about a cup of seasoning, so a teaspoon or two of cayenne is not that much. At least for us.) You may wish to use much less or even more if your stomach lining is cast iron. Regardless of how much cayenne you use, you are going to be delighted with how wonderfully flavorful the sauce is.

Now, not being from Louisiana, I get very confused by what to call some of the regions finest dishes. I love them all, but there are differences, subtle in some cases, but distinctive in other ways.

In order to understand that when eating this dish you are enjoying an étouffée, not a jambalaya or a gumbo, I have provided you with a very simple explanation of the differences.

Étouffée is a main course, made using one type of shellfish smothered in a thick sauce served over rice. It can be prepared with a lot of heat, or with little to none.

Jambalaya is more like a paella. It contains meat (often andouille sausage, chicken, smoked ham, and shrimp), often tomatoes, all simmered together with rice and stock.

Gumbo is served as a soup. It is a mix of vegetables and meat or shellfish with a semi-thickened stock and served alongside rice that has been cooked separately.

There is however, one thing consistent in all three dishes. That is the use of the “holy trinity”. In Creole and Cajun cooking, many recipes, including this one, contain the combination of onion, green bell pepper, and celery (revered threesome) that has been gently sautéed to form a flavor base for the rest of the ingredients.  Much the same way in which French cooking has its mirepoix (carrot, onion, and celery) and Italy its soffritto (onion, celery, carrots or fennel bulb) as a base for many of their traditional recipes.

Regardless of what this dish is called, it’s just plain delicious. And it’s reasonably easy to prepare. And it’s a one dish meal. Protein, veggies, and starch are all served together in a bowl, making any other dish superfluous. I like that! Less work for me and fewer dishes for Mr. C. to wash after dinner. I call that a win/win! (Of course, you could always serve garlic bread as a side, but it’s really not necessary. You know, not necessary the way air and water aren’t necessary to life itself!)

Creole Seasoning:

  • 1/3 c. paprika (I use sweet Hungarian paprika)
  • 3 T. dried oregano (I use Mexican oregano)
  • 2 T. kosher salt
  • 2 T. dried basil
  • 1 T. freshly ground black pepper
  • 1 T. onion powder
  • 4 tsp. dried thyme
  • 4 tsp. granulated garlic
  • 1-3 tsp. cayenne pepper

Mash all ingredients together with a mortar and pestle. (The back of a soup spoon works too.) Store in an airtight container. Makes more than you’ll need for this recipe. But it’s a great all-purpose creole seasoning recipe. Great in soups, stews, and yes, even other Creole and Cajun recipes.

Étouffée:

  • 1 lb. peeled and deveined large shrimp (save the shells)
  • ½ c. water
  • 2 T. vegetable oil
  • 6 T. unsalted butter, divided
  • 3-6 tsp. Creole Seasoning (recipe above), divided
  • 1 medium sized yellow onion, diced
  • 1 green bell pepper, diced
  • 4-5 celery stalks, thinly sliced
  • 4 garlic cloves, finely minced
  • ¼ c. all-purpose flour
  • 1 tsp. minced fresh thyme
  • 2 bay leaves
  • 1 c. diced tomatoes (either fresh or canned)
  • 3 c. chicken stock, or more if needed
  • 1 tsp. Worcestershire sauce, or more to taste
  • cooked rice (I use brown rice cooked in my rice cooker.) See recipe below.
  • 1 bunch green onions, sliced
  • hot sauce, opt.

Place peeled shrimp in a colander. Place shells in a small saucepan along with the ½ cup water. Bring water to a boil, remove from heat, cover, and let the shells steep until the shrimp stock is needed. (Before adding the stock to the sauce, strain the shells and discard.)

Heat the vegetable oil and 2 tablespoons of the butter in a medium large saucepan over medium heat. Pat the shrimp dry with paper towels and sprinkle with about 1 teaspoon of the seasoning mix. Fry until just cooked through. Do not over-cook. Remove shrimp to a small bowl. Set aside.

Melt the remaining 4 tablespoons butter in the same pan over medium heat until the butter just starts to brown. Sauté the onion, green pepper, and celery in the hot butter until softened, about 5 minutes. Don’t let the veggies get brown. Add the fresh garlic and cook for 1 minute. Stir in 4 teaspoons of the seasoning mix, the fresh thyme, and the bay leaves. (You may want to add more of the seasoning later, but for now, 4 teaspoons is perfect.)

Sprinkle the flour onto the vegetable mixture and stir until everything is well combined, 3 to 4 minutes. Stir in the diced tomatoes. Let cook for a minute or two. Whisk the chicken stock and shrimp stock into the vegetable mixture, stirring until smooth. Bring to a simmer and cook until the sauce is slightly thickened and reduced to a gravy consistency, 3 to 5 minutes, or for however long it takes to bring sauce to your desired consistency. Stir in the Worcestershire sauce and adjust seasoning.

Add the cooked shrimp and any accumulated juices. Cook only until the shrimp are hot. 

Serve the étouffée over rice in large, shallow bowls. Garnish with green onions. Pass the hot sauce.

BROWN RICE

  • 2 c. uncooked brown rice
  • 3½ c. water
  • 1 tsp. seasoned salt
  • freshly ground black pepper

Place all ingredients in rice cooker. Push the button. Walk away for an hour.

BROWN RICE PATTIES

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So, what do you do with leftover brown rice? Well often I just warm it up and serve it just like I did the first time. But when I want to mix things up a bit (both literally and figuratively), I make rice patties. They are simple to prepare, and absolutely fantastic with any kind of meat entrée. And the best part, aside from the rice cakes being delicious, is that they warm up wonderfully the next day or someday down the road. And yes I know. I have now given you a recipe for leftovers that could possibly become leftovers themselves. But – I have the perfect solution for you, so don’t think too unkindly of me. Simply freeze any leftover patties.

So then, when you need a quick side dish some evening when the kitchen is the last place you want to spend any time, you won’t have to! Ta Da!

Just let them come to room temperature, then fry them quickly in a lightly greased pan. Side dish ready. And just as good as they were the first time they were leftovers. And I know, only someone with only one oar in the water like me would think to speak so enthusiastically about leftover leftovers. And I’m not especially fond of any kind of leftovers to begin with! Must be my dotage catching up with me.

Any way, if you still have faith that I might know of what I speak, make these some evening when you have leftover (there’s that darn word again!) brown rice. I promise you won’t be disappointed. Did I mention that these patties are really crusty and crunchy on the outside? Well if not, now you know. Enjoy

  • ½ c. bread crumbs (I use Italian flavored)
  • ½ c. finely diced onion
  • 2 sm. garlic clove, finely minced
  • ¼ c. minced fresh Italian parsley 
  • ¼ tsp. kosher salt
  • couple grinds black pepper  
  • pinch crushed red pepper flakes, opt.
  • 1 tsp. Monterey Steak Seasoning, or more to taste
  • 3 lg. eggs 
  • ½ c. grated Parmesan cheese
  • 2 c. cooked brown rice (Leftover brown rice works the best!)
  • 1-2 T. vegetable oil
  • 1-2 T. unsalted butter, or more as needed
  • sour cream, opt.
  • cut fresh chives, opt.

Mix the bread crumbs, onion, garlic, parsley, salt, black pepper, crushed red pepper flakes, Monterey Steak Seasoning, eggs, and Parmesan cheese together in a medium-sized bowl. Stir in the rice.  Form into desired size patties and place in the fridge for at least 1 hour. (Helps the patties set.) (And yes, this is a messy process.)

Pour the oil and add the butter to a large frying pan. Over medium high heat, fry the patties for 4-5 minutes on each side. (They are best when they are brown and crispy.)  Serve immediately. Pass the sour cream and chives at table.

MEXICAN BLACK BEAN AND RICE CASSEROLE

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Basically, I don’t like Mexican rice. Of course, as with almost everything, there are exceptions. One exception is my recipe for Mexican Rice (on this site) because it contains no tomatoes. (I don’t particularly like the taste of rice and tomatoes together.) So mainly when I place my order in a Mexican restaurant, I request no rice. But I do dearly love the combination of rice and beans. So recently I decided to work up a rice and black bean dish (sans tomato) with a decidedly Mexican flavor. And this recipe is the result.

Of course I have known for decades that rice and beans form a complete protein, so obviously this dish is perfect for vegetarians. But for those of us who are omnivores but appreciate a break from meat periodically, this dish is so filling and delicious, the lack of meat is not even noticed. And as a replacement for the mandatory Mexican rice and blob of refried beans served on every gigantic “be careful the plate is hot” entrée platter in America, there are very few rivals. (Well maybe in the Southwest, but sure as shootin’ not here in the Pacific NW!)

So next time you get a hankerin’ for Mexican food, give this dish a try. It is creamy and full of flavor. Absolutely perfect for children and adults alike. And please feel free to add your own spin to this dish. Just don’t add tomatoes. That would defeat all the hard work I put into researching and refining this dish, and that would make me sad.

  • 2 tsp. butter
  • 1 c. uncooked long grain white rice, washed thoroughly and drained  
  • 1½ c. vegetable broth
  • 3 garlic cloves, minced
  • 1/3 c. finely chopped onion
  • ¼ tsp. kosher salt
  • freshly ground black pepper (small amount)
  • juice of 1 lime
  • 1 can black beans – rinsed and drained
  • ½ c. sour cream
  • 1 (4-oz.) can diced green chiles  
  • 1 c. shredded cheese, divided (I use a combination of mozzarella and sharp cheddar)
  • ½ tsp. dried oregano (Mexican oregano is the best)
  • 2 tsp. chili powder

Heat butter in a medium sized covered saucepan. Add rice and sauté until all the rice is covered with butter and starting to brown. Add broth, garlic, onion, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer over low heat for 20 minutes or until liquid is almost absorbed. Add lime juice to rice, re-cover pan and continue to simmer for 2 additional minutes. Lightly fluff rice with fork and stir in black beans. Cover and heat additional 3 minutes or until beans are heated through. Remove from heat.

Meanwhile, whisk together the sour cream, green chiles, ¾ cup of the cheese, oregano, and chile powder. Gently stir into the rice mixture. Adjust seasoning. Scoop into a buttered casserole dish and sprinkle with the remaining ¼ cup cheese. Bake in a pre-heated 350 oven for 30 minutes or until the cheese on top is melted.

(And yes I know brown rice is better for us than white rice. But under the circumstances, I believe you should cut me some slack because of all the nutritional value contained in the black beans. Thank you.)

 

FRIED RICE

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Yesterday while trying to decide what to fix for dinner, I remembered that I had some cooked white rice in the fridge. When I serve rice, it’s usually brown rice or some kind of pilaf. But the night before I had served a chicken curry, and I like curry best over white rice. (FYI – For my curry recipe, go to Curry Sauce for Chicken, Shrimp, Beef, or Lamb.) So with about 2 cups of cooked rice literally staring me in the face, I decided to make fried rice.

I have been making this recipe for decades. It is so tasty and the best part is that you can use as many or as few veggies as you happen to have on hand. I didn’t have any fresh mushrooms for example, so I used dry mushrooms. (Actually I prefer dried mushrooms in fried rice anyway. So no problem there.) Then I simply used the combination of veggies listed below, because they were what was in my veggie drawer. But you could add celery, bean sprouts, Fried Tofu (see recipe below), edamame, broccoli, or any other vegetable your little heart desires or you simply need to use up. (Soup and fried rice have a lot in common when it comes to using up fresh vegetables that scream at you every time you open the veggie crisper drawer!)

And the amounts listed below are merely a guideline. If you are crazy nuts about peas for example, add as many as you like. Hate mushrooms, leave them out. This recipe should be used as a simple road map to preparing a delicious side dish that is simple to make, inexpensive, and pretty to boot. And it goes well with just about any type of meat.

So do yourself and your family a favor. Get your wok out of storage, or your largest fry pan from its resting place, and build a treat for your family. Fried rice is simply an amazing dish. Kids don’t even realize they are eating veggies when they are gulping down this rice with its subtle Asian flavor. And what parent doesn’t like a little harmless subterfuge when it comes to providing their offspring with nutritious food? Or wife for that matter trying to get cruciferous veggies down her husband’s throat. (Not mentioning any names here, but I’m pretty sure you can figure out to which husband and wife team I am alluding!)

  • 2 eggs
  • ½ tsp. kosher salt, divided
  • 3 T. vegetable oil, divided
  • 3 tsp. sesame oil, divided
  • ½ c. chopped yellow onion
  • ¾ c. chopped button mushrooms or ½ c. chopped dry mushrooms, rehydrated and squeezed semi-dry
  • 2 c. cold cooked rice
  • 1/3 c. shredded carrot
  • ½ c. diced zucchini
  • ¾ c. finely sliced green cabbage
  • 2 T. vegetable, chicken, or beef broth
  • freshly ground black pepper
  • 3 T. Tamari, or more to taste (use GF Tamari to make this a GF dish)
  • ¼ c. frozen petite peas or fresh peapods, sliced
  • ½ c. sliced green onions

Beat eggs with ¼ teaspoon of the salt. Heat 1 tablespoons of the vegetable oil over medium heat in a wok or large fry pan. Pour in beaten eggs. Stir eggs continuously until cooked dry and separated into small pieces. Remove from pan and set aside.

Add the remaining 2 tablespoons vegetable oil and 1 teaspoon of the sesame oil to the pan. Turn burner to medium heat. Add the yellow onion, mushrooms, and rice to the pan. Stir fry for 5 minutes. Add the carrot, zucchini, and cabbage; stir fry for an additional 4 minutes. Add the broth, remaining ¼ teaspoon salt, pepper, and Tamari. Stir to mix well. Add the peas, green onion, cooked eggs, and remaining 2 teaspoons sesame oil. Bring up to heat. Adjust seasoning and serve immediately.

Please note: If you want to include meat in your fried rice, add as much cooked meat or cooked shrimp as you would like along with the peas, green onions, etc.

FRIED TOFU

  • ½ block extra firm tofu
  • 2 T. cornstarch, or more as needed
  • 2 tsp. vegetable oil
  • 1 tsp. sesame oil

Wrap tofu in a clean, absorbent towel and set something heavy on top, such as a cast iron skillet, to press out the liquid. Let sit for a few minutes. Cut tofu into ¼-inch slices and coat with cornstarch.  Combine the vegetable oil and sesame oil in a medium frying pan. Bring oil to medium heat and fry the tofu until both sides are a nice golden brown. Remove from pan and drain on a paper towel. When cool cut into bite size pieces. Set aside. Add to the fried rice along with the peas, green onions, etc. Stir gentle so the tofu doesn’t break up.

 

RICE AND PASTA PILAF

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OK, it’s time to fess up. When I am trailer camping, I almost always buy packaged rice mixes as a side dish for dinners. They are easy to store, simple to prepare, and usually make enough for 2 dinners. And one of my favorites is Rice-a-Roni. (Remember, I never said I was a gourmet!) And truly, there are some pretty good rice/risotto mixes on the market today. But even though they are perfect for camping, they are expensive (for what you get), and have that subtle background taste that I really don’t enjoy. I call that flavor – “packaged”. You find it in lots of products, from pancake mix to cake mix and beyond. (And yes, I still use cake mixes occasionally. In fact, some of my favorite dessert recipes start with a cake mix. But I digress…..)

So I have determined, after performing my own very unscientific analysis on the subject, that the unpleasant background flavor I don’t appreciate comes from the ingredients that I can’t pronounce and were never a part of my grandmother’s era. (My usual guideline for what I want to put in my mouth!)

So while looking for a fairly tame side dish to go with a simple ground beef pattie and steamed green beans dinner I was planning for last evening, I went on line for inspiration. And what I found was a recipe on Allrecipes by Sarah Billings for a homemade Rice-a-Roni. Oh the joy of finding one of my favorite guilty pleasures that I could duplicate at home. Of course I added/changed a couple of ingredients from the source recipe, and what I prepared was not quite like what comes in the little red boxes. It was much better! No “packaged” flavor. No ingredients that only a mad scientist could pronounce, and the right price since I had all the ingredients on hand. (Always a bonus!)

So if you too love a simple rice side dish, this is the recipe for you. And to change it up a bit, or even make it into a main dish, just add some cooked meat or seafood, additional veggies (mushrooms come to mind), a bit of whatever kind of cheese you happen to have, and you have a wonderful dish that is easy, fast, and economical to prepare. And bottom line, your kids are going to love it. It has that creamy mouth feel that makes macaroni and cheese such a favorite with children.

And just for the record, I am still going to buy packaged rice mixes when on trailer trips. But when I am at home, you can bet your last Golden Grain $1.00 off coupon that I am going to continue making all of my rice side dishes from scratch. And this recipe is now on the top of my list!   

  • 2 T. unsalted butter
  • ½ c. orzo pasta
  • ½ c. uncooked white rice  
  • ½ c. diced onion
  • 2 cloves garlic, minced
  • 2 c. chicken, beef, or vegetable broth
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • 2 sliced green onions
  • ¼ c. toasted slivered almonds

Melt the butter in a lidded pan over medium-low heat. Add the orzo pasta and rice and fry until just starting to turn golden brown. Stir in onion and cook for a couple of minutes. Add the garlic and cook for 1 minute. Stir in the broth, seasoned salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and stir in the green onions and slivered almonds. Adjust seasoning. Let stand for 5 minutes, then fluff with a fork.

WILD AND BROWN RICE PILAF WITH DRIED CRANBERRIES AND TOASTED PECANS

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I love to cook and bake with both fresh and dried cranberries, especially during the holidays. There is just something about the sweet/tart flavor of the cranberry that beautifully offsets the richness of about everything else being served. (And yes I know I am not the first person to realize that cranberries go extremely well with such dishes as roast turkey! As a child, did I not hate that red jelly like stuff that came in a can and was on our dinner table every Thanksgiving and Christmas?) Well of course I did. I was a smart child! Even at the ripe old age of 5, I knew that anything that jiggled was sure to be awful. Even at that early an age I had already developed a loathing for Jell-O that, BTW, has never wavered. To the point where my own sweet darlings never experienced Jell-O as children. So as a child myself, that red stuff that wiggled when you plopped it out of the can never really had a chance.

As a young adult however, being entertained by people with more sophisticated palates than my parents, and learning how to prepare cranberry sauce myself from fresh berries, I never looked back on that canned jellied stuff I hated as a kid. But back to this recipe. (I have no idea how or why I get off on some of my tangents, but eventually I get back on track, so please bear with me. Perhaps I have this problem because I didn’t eat enough Jell-O as a child? I can’t for the life of me think of any other possible reason!)

Anyway – this recipe for pilaf is especially wonderful when served with a rich main dish. Be it roast chicken, pork, or beef, the sweet and savory flavor and subtle tartness are just a wonderful accompaniment to the rich flavor of the meat. Served with a simple green salad or green veggie, this side dish is bound to become one of your favorites. And the fact that it bakes in the oven leaving you free to finish the other dishes you are serving or sit down and enjoy a glass of wine, is just an added bonus. So give it a try. You will not be disappointed.

  • 2 T. unsalted butter
  • ½ c. minced shallots
  • 1 c. wild rice
  • 1 c. short-grain brown rice
  • 4 c. chicken or vegetable stock
  • ½ c. dried cranberries
  • 1 bay leaf
  • ¾ tsp. chopped fresh thyme leaves or ¼ tsp. dried thyme
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. pecans, toasted and coarsely chopped
  • ¼ c. minced fresh flat-leaf parsley

In a heavy 2-qt. saucepan over medium heat, melt the butter. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the wild rice and the brown rice and stir until the grains are well coated, about 3 minutes. Stir in the stock, dried cranberries, bay leaf, thyme, salt, and pepper. Bring to a simmer, stir and cover. Transfer the pan to a pre-heated 375 degree oven and bake until all the liquid has been absorbed and the rice is tender, 50-60 minutes. Remove from the oven. Discard the bay leaf. Adjust seasonings. Stir in the pecans and parsley. Serve hot or warm.

Recipe Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).

 

OVEN-BAKED BROWN RICE

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This is one of those rather non-descript side dish recipes that is good for you, but doesn’t necessarily taste like its’ good for you. You know, the kind that has nutritional value, not too much fat or salt, but is flavorful non-the-less. And I know. This is not the kind or recipe that you fall madly in love with and immediately after dinner call your best friend to tell him or her all about it. Not going to happen. But seriously, there is a need for this kind of dish in every good cooks’ repertoire. Allow me to elucidate.

Most of the time, when meat is the star of the show, and it is gussied up with the like of sauce or gravy, it requires a side that tastes and looks good, but doesn’t get in the way of the ooh/ahh that the meat wants so desperately to receive. (Kind of like the VP of the United States. He/she needs to be there to help the President, but God help him or her if they outshine the true leader/star of the show!)

But in the defense of this lowly dish, it really is tasty on its own. And the best part – it bakes in the oven which frees you up to pander to the needs of the star/meat. How terrific is that?

What I also love about this dish – the grains of rice don’t stick together. They just fluff up beautifully after the dish is out of the oven.

So when you have occasions which require a side dish/starch that can stand up for itself, but not be so presumptuous as to want to be the star, this is the dish for you. Easy, uncomplicated, tasty, nutritious, and unassuming. In other words – perfect in every respect! 

  • 1 tsp. unsalted butter
  • 1 T. extra virgin olive oil
  • ½ medium onion, diced
  • 1 lg. clove garlic, finely minced
  • 1 tsp. salt
  • freshly ground black pepper
  • ¾ tsp. dried thyme
  • 1 bay leaf
  • 2 c. long grain brown rice
  • 2 c. chicken stock or water
  • 1½ c. water

In the bottom of a heavy, covered, oven proof pan, melt the butter and oil together over medium heat. Add the onion and garlic and cook for 1 minute. Add the salt, pepper, thyme, and bay leaf and cook for an additional minute. Add rice, stir well to combine, and fry for 2 minutes. Add the chicken stock and water; bring to a boil. Stir the rice, cover, and place in the middle of the oven. Bake for 40 minutes in a pre-heated 375 degree oven. Remove from oven, let sit covered for 10 minutes. Remove bay leaf and discard. Fluff with a fork and serve.

LAMB BOBOTIE WITH YELLOW RICE (SOUTH AFRICAN)

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Well I guess the first thing to do is apologize for not posting any new recipes for the last few weeks. But I have a very good excuse. (Don’t I always!) I was in SOUTH AFRICA! Yep – you read it right – South Africa. And I have to say, my time there was one of the best travel experiences of my life. We only visited the Eastern side of the country as far up as Richards Bay and environs – Hluhluwe-Umfolozi Game Reserve for wild animals and St. Lucia for an afternoon boat ride spent cruising the river estuary amid the local hippo and crocodile population. (BTW – if you are interested in how you pronounce Hluhluwe, I will give you the same advice I was given by a nice older couple from Johannesburg. “Pretend you have had too much to drink, and then slur your words. If it sounds like schlu-shlouwee, you’ve got it right!”) Let’s see, where was I? Oh yes.

We only drove from Cape Town as far up as Richards Bay, touring mostly along the coast. On the way back to Cape Town, we stuck close to the Indian Ocean again for about half the distance, then turned inland to drive through glorious mountain passes and wine country. During the 24 days that we had our rental car, we drove a total of 7,016 kilometers or 4,360 miles. And even if the amount of kilometers we travelled seems like a lot, we actually only visited a very small part of this glorious country.

And of course along the way, we had many opportunities to enjoy South African cuisine. Along our route one day, we stopped for lunch at a quiet little café. Basically it was a place to buy gourmet condiments, fresh bread, and take-away food. But we were tired, so we asked the kind server if she would heat something up for us. She said, “pleasure” and we settled ourselves in their small outside dining area to await our meal.

I truly don’t recollect what Mr. C. ordered, but I decided to try a South African comfort food  called Bobotie. Bobotie is basically a savory meat loaf flavored with curry and other aromatic spices and topped with a simple egg custard. Well from bite one I was hooked. So I decided there and then that Bobotie had to be the first South African recipe to get posted when I returned.

So for the next few weeks, my cooking time is going to be mainly spent trying to duplicate some of the amazing dishes we experienced on our trip. And because I know you all love new and different recipes to fix for your family and friends, I have faith that as you try some of these amazing dishes, you will forgive me for being away from my blog for so long.

So give this recipe a try. It’s easy to prepare and just delicious. Comfort food, Cape Town style.

  • 1 T. vegetable oil
  • 1 onion, chopped
  • 1 lb. ground lamb or beef
  • 2 garlic cloves, minced
  • 1 tsp. ground coriander
  • 1 tsp. ground ginger
  • 1 tsp. curry powder
  • 1 tsp. cinnamon
  • 1 tsp. turmeric
  • 1 tsp. sugar
  • 1 tsp. salt
  • freshly ground black pepper
  • 1 lg. carrot, peeled and grated
  • 1 T. fresh lemon juice
  • 1 thick slice or 2 thin slices of white bread soaked in ¼ cup milk
  • 1/3 c. slivered or sliced almonds
  • 1/3 c. golden raisins
  • 1 c. buttermilk or plain milk (or combination)
  • 2 eggs
  • 5 bay leaves
  • chutney, opt.

Heat the oil in a large fry pan. Add the onion and sauté until translucent. Add the ground lamb and cook until just cooked through, breaking up the meat as it cooks. (You don’t want any large lumps of meat.) Add the garlic and cook for 1 minute. Add the coriander, ginger, curry powder, cinnamon, turmeric, sugar, salt, pepper, grated carrot, and lemon juice. Remove from heat and add the soaked white bread, making sure you have mixed the milk and bread thoroughly. (You shouldn’t be able to see big chunks of bread). Add the almonds and golden raisins and mix through. Spoon the mixture into a lightly buttered casserole dish, press down and level the top.

Whisk together the buttermilk and eggs and pour over the meat mixture. Gently lay the bay leaves over the egg mixture for decoration.

Bake in a pre-heated 375 degree oven for about 40 minutes. (The egg custard should be firm and set and the top a nice golden brown in color.)

Serve hot with Yellow Rice (see recipe below), Greek salad, and chutney.

YELLOW RICE

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  • 1½ c. long grain white rice
  • ½ tsp. salt
  • freshly ground black pepper (just a bit)
  • 1 tsp. ground turmeric
  • ¼ tsp. ground cinnamon
  • 1 tsp. sugar
  • ¼ c. golden raisins
  • 1 T. butter
  • 2½ c. chicken broth

Place all the ingredients in a rice cooker and set it on “go”. Serve with Bobotie or any other South African dish.

 

SPICY RISOTTO WITH SCALLOPS AND SHRIMP

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Sometimes I get so caught up in trying new recipes, I forget about preparing some of our old favorites. And this dish is no exception. So the other day when I was planning what to fix for our good friends Tim and Susie, I decided to go through my first cookbook for inspiration. And there on page 109 was this recipe which I had all but forgotten.

I can’t remember where I got this recipe (it was over 20 years ago after all), but I sure as heck know I didn’t invent this amazing concoction. I think it may have been a cooking class I took at an Italian restaurant back before the dawn of cell phones (not really, because the first mobile cell phone call was made in 1973). But you catch my drift; it was a long time ago!

In short, this is absolute perfection in risotto. The gist of the sauce (garlic, anchovies, kalamata olives, capers, tomato sauce, and parsley) is almost pure Puttanesca (on this site BTW). I strongly believe that whoever the brainchild was who dreamt up this fabulous dish simply borrowed a basic puttanesca recipe, used Arborio rice instead of pasta, and added seafood. Brilliant!

So to whoever it was that came up with this fabulous combination of ingredients, I salute you. And to those of you who give this recipe a try, I salute you too. I promise you will not be sorry, unless of course you are allergic to shellfish. Then of course, all bets are off. But if you do try this dish, and like it, send me a reply. I love hearing from you all. (If you don’t like the risotto, keep it to yourselves. I’m getting kind of a fragile ego in my old age. Right!!!!)

  • 1 T. butter
  • 1 c. arborio rice
  • 2 c. simmering chicken stock
  • 2 T. extra virgin olive oil
  • 2 garlic cloves, minced
  • generous 2 tsp. anchovy paste
  • generous 2 T. chopped fresh basil
  • generous 2 T. minced fresh parsley
  • ¼ c. chopped kalamata olives
  • 25 capers, drained
  • generous 1 T. finely chopped sun dried tomatoes in oil
  • juice of 1 lemon
  • ½ lb. raw scallops
  • ½ lb. raw large shrimp or prawns, peeled and de-veined (I use shrimp that are 16-20 per pound)
  • ¾ c. dry white wine (I use Pinot Grigio)
  • ¼ c. tomato sauce

Melt the butter in a medium sized heavy pan. Add the rice and sauté for about 5 minutes over medium heat, stirring constantly. Add one large soup ladle of hot stock. Stir and when all of the liquid has been absorbed by the rice, add another ladle of hot stock. Stir continuously. Continue adding stock until the rice is creamy but just al dente. Remove from heat and set aside. (You may have a little bit of the chicken stock left.)

After the rice is finished cooking, heat the olive oil in a large sauté pan. Add the garlic, anchovy paste, basil, and parsley. Stir fry for about 2 minutes. Add the olives, capers, sun dried tomatoes, and lemon juice. Cook for 1 minute. Add the seafood and cook until just done, about 2 minutes. Stir in the wine, tomato sauce, and cooked risotto. Adjust seasonings and cook until just warmed through. Serve immediately.

Hint: This is a recipe where it is almost mandatory to have all your sauce ingredients ready to go before you start cooking. The cooking process goes very quickly and there simply is not time between steps to be chopping and fetching.