November 2, 2012


Sundried Tomato Risotto with Arugula
Serves 2
Ingredients:
1 medium onion, diced
1/2 cup white wine
3 1/2 cups chicken or vegetable stock
1 cup arborio rice (or use medium grain rice)
Handful freshly grated Parmesan cheese
1/2 lemon
Arugula
10 sundried tomatoes, chopped into small chunks
Olive oil
To Make:
Heat up the chicken stock in a small pot and add the sundried tomatoes to it. Bring to boil and turn to a simmer.
In a large pan, heat up some olive oil on medium-high and add in your diced onion. Saute until translucent. 
Add in the rice and cook for 2-3 minutes, to toast it.
Add in the wine and allow to fully absorb. When there is no more liquid, add the chicken stock to the rice one ladle at a time, stirring often. 
The rice will slowly absorb the liquid of the chicken stock and as it does, add more. Add the tomatoes with the stock. The total time should be around 20 minutes of adding liquid, absorbing, and stirring. The rice should be creamy but still have a slight bite to it. 
Turn off the heat and add the juice of 1/2 lemon and the Parmesan cheese, stirring to combine. 
Add a large handful of arugula and stir that it as well. 
Serve with some fresh arugula on top, drizzle a little olive oil, and enjoy!
Simple and delicious! 

Sundried Tomato Risotto with Arugula

Serves 2

Ingredients:

  • 1 medium onion, diced
  • 1/2 cup white wine
  • 3 1/2 cups chicken or vegetable stock
  • 1 cup arborio rice (or use medium grain rice)
  • Handful freshly grated Parmesan cheese
  • 1/2 lemon
  • Arugula
  • 10 sundried tomatoes, chopped into small chunks
  • Olive oil

To Make:

  1. Heat up the chicken stock in a small pot and add the sundried tomatoes to it. Bring to boil and turn to a simmer.
  2. In a large pan, heat up some olive oil on medium-high and add in your diced onion. Saute until translucent. 
  3. Add in the rice and cook for 2-3 minutes, to toast it.
  4. Add in the wine and allow to fully absorb. When there is no more liquid, add the chicken stock to the rice one ladle at a time, stirring often. 
  5. The rice will slowly absorb the liquid of the chicken stock and as it does, add more. Add the tomatoes with the stock. The total time should be around 20 minutes of adding liquid, absorbing, and stirring. The rice should be creamy but still have a slight bite to it. 
  6. Turn off the heat and add the juice of 1/2 lemon and the Parmesan cheese, stirring to combine. 
  7. Add a large handful of arugula and stir that it as well. 
  8. Serve with some fresh arugula on top, drizzle a little olive oil, and enjoy!

Simple and delicious! 

176 notes
Like It / Share It
food recipe risotto sundried tomatoes arugula rice italian vegetarian parmesan cheese lemon

April 20, 2012


Sauteed Rainbow Chard with Turmeric Rice and Steamed Artichoke
Ingredients: 
1 cup rice
2 artichokes
1 head rainbow chard
Pinch of turmeric
1/2 cup white wine
1 cup chicken stock
6 cloves garlic
1 small red onion
1 lemon
2 tablespoons butter
A good handful of grated Parmesan cheese
Olive oil
Salt and pepper
To Make:
Combine in a small pot, 1 cup chicken stock with 1 cup rice. Season with a pinch of salt and a pinch of turmeric. Bring to boil, reduce heat, and simmer with lid on for 15 minutes. 
In a large pot with a steamer insert (Or you can use a colander over a pot. Just remember to cover the colander with tin foil), heat up enough water on the bottom so it doesn’t reach the steamer’s bottom. You don’t want the artichokes to touch the water, the water is just to create steam. 
Cut off the steams of the artichoke bottoms and discard any tougher outer leaves. Using a pair of kitchen scissors, cut the leaves of the artichokes an inch from the tip, just to remove the spiky ends. Repeat on all leaves. 
Use your fingertips to gently pry open the artichoke a bit. 
Cut 1 tablespoon of butter into little chunks and stick them into the artichoke leaves throughout. Slice 4 cloves of garlic and disperse the slices into the artichoke leaves as well. Season the chokes with salt and pepper.
Place the artichokes into the steamer, bottoms facing down and cover. Steam for 10 minutes or until softened. 
Mince the remaining 2 cloves of garlic. Cut stems away from chard leaves and chop up the steams and roughly chop the leaves. Chop up the red onion. Cut the lemon in half.
In a large skillet, heat up 1 tablespoon olive oil and 1 tablespoon of butter. 
On medium heat, add the garlic, red onion, and chard stems. Saute for a few minutes until everything is softened. 
Add in the leaves and white wine. Saute another few minutes, until the liquid has evaporated. 
The rice should be done now, so add it all to the pan. Stir. 
Take it off the heat and add in the Parmesan cheese and the juice of half the lemon. 
Season with salt and pepper if needed. 
Serve with artichoke and the rest of your white wine! 
Enjoy!

Sauteed Rainbow Chard with Turmeric Rice and Steamed Artichoke

Ingredients: 

  • 1 cup rice
  • 2 artichokes
  • 1 head rainbow chard
  • Pinch of turmeric
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 6 cloves garlic
  • 1 small red onion
  • 1 lemon
  • 2 tablespoons butter
  • A good handful of grated Parmesan cheese
  • Olive oil
  • Salt and pepper

To Make:

  1. Combine in a small pot, 1 cup chicken stock with 1 cup rice. Season with a pinch of salt and a pinch of turmeric. Bring to boil, reduce heat, and simmer with lid on for 15 minutes. 
  2. In a large pot with a steamer insert (Or you can use a colander over a pot. Just remember to cover the colander with tin foil), heat up enough water on the bottom so it doesn’t reach the steamer’s bottom. You don’t want the artichokes to touch the water, the water is just to create steam. 
  3. Cut off the steams of the artichoke bottoms and discard any tougher outer leaves. Using a pair of kitchen scissors, cut the leaves of the artichokes an inch from the tip, just to remove the spiky ends. Repeat on all leaves. 
  4. Use your fingertips to gently pry open the artichoke a bit. 
  5. Cut 1 tablespoon of butter into little chunks and stick them into the artichoke leaves throughout. Slice 4 cloves of garlic and disperse the slices into the artichoke leaves as well. Season the chokes with salt and pepper.
  6. Place the artichokes into the steamer, bottoms facing down and cover. Steam for 10 minutes or until softened. 
  7. Mince the remaining 2 cloves of garlic. Cut stems away from chard leaves and chop up the steams and roughly chop the leaves. Chop up the red onion. Cut the lemon in half.
  8. In a large skillet, heat up 1 tablespoon olive oil and 1 tablespoon of butter. 
  9. On medium heat, add the garlic, red onion, and chard stems. Saute for a few minutes until everything is softened. 
  10. Add in the leaves and white wine. Saute another few minutes, until the liquid has evaporated. 
  11. The rice should be done now, so add it all to the pan. Stir. 
  12. Take it off the heat and add in the Parmesan cheese and the juice of half the lemon. 
  13. Season with salt and pepper if needed. 
  14. Serve with artichoke and the rest of your white wine! 
  15. Enjoy!

2 notes
Like It / Share It
sauteed rainbow chard with steamed artichoke and turmeric rice rainbow chard sauteed chard turmeric rice steamed artichoke artichokes rice white wine cooking cooking with wine food recipe parmesan cheese red onion garlic butter

April 6, 2012


Pan-fried Curried Chilean Sea Bass Over White Rice and Broccoli
Ingredients:
2 Chilean sea bass fillets, descaled and de-boned
1 cup cooked white rice
1 head broccoli, florets only, stem thrown out
1 thumb size piece fresh ginger, minced
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
3 tablespoons curry powder
Chili flakes
Salt and pepper
To Make:
Season both sides of each sea bass fillet with salt, pepper, and curry powder. Use all of the curry powder. Rub the seasoning gently into the fish.
On high heat, heat up some olive oil in a small pan. Once hot, place one fillet in the center of the pan. Tilt the pan on an angle toward yourself and spoon the oil collecting at the bottom repeatedly back over the fish. The result you’re looking for is a crispy coat so keep spooning the hot oil over the fish until it is cooked through and crispy, should take 2-3 minutes depending on the thickness of the fillet. 
Repeat on second fillet.
In a large pan, heat up the sesame oil along with a sprinkling of chili flakes. Reduce heat to medium and add in the garlic and ginger. Saute for 30 seconds and add in the broccoli. 
Add in the soy sauce and give it all a toss. 
Saute while stirring for 2 minutes, until broccoli is tender. Remove from heat.
In individual bowls, divide up the rice, followed by the broccoli (including the juices), and finish with a nice fillet on top. 
Enjoy!

Pan-fried Curried Chilean Sea Bass Over White Rice and Broccoli

Ingredients:

  • 2 Chilean sea bass fillets, descaled and de-boned
  • 1 cup cooked white rice
  • 1 head broccoli, florets only, stem thrown out
  • 1 thumb size piece fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons curry powder
  • Chili flakes
  • Salt and pepper

To Make:

  1. Season both sides of each sea bass fillet with salt, pepper, and curry powder. Use all of the curry powder. Rub the seasoning gently into the fish.
  2. On high heat, heat up some olive oil in a small pan. Once hot, place one fillet in the center of the pan. Tilt the pan on an angle toward yourself and spoon the oil collecting at the bottom repeatedly back over the fish. The result you’re looking for is a crispy coat so keep spooning the hot oil over the fish until it is cooked through and crispy, should take 2-3 minutes depending on the thickness of the fillet. 
  3. Repeat on second fillet.
  4. In a large pan, heat up the sesame oil along with a sprinkling of chili flakes. Reduce heat to medium and add in the garlic and ginger. Saute for 30 seconds and add in the broccoli. 
  5. Add in the soy sauce and give it all a toss. 
  6. Saute while stirring for 2 minutes, until broccoli is tender. Remove from heat.
  7. In individual bowls, divide up the rice, followed by the broccoli (including the juices), and finish with a nice fillet on top. 
  8. Enjoy!

117 notes
Like It / Share It
pan-fried sea bass curried sea bass curried fish fish recipe rice broccoli asian curry powder

March 10, 2012


Zucchini Risotto with Sun-dried Tomatoes and Basil
Ingredients:
4 cups chicken or vegetable stock
1 1/2 cups aborico rice
10 sundried tomato pieces, chopped
1/2 large zucchini
A few fresh basil leaves, chopped
1 teaspoon dried thyme
1 lemon
1 medium onion or 1/2 large onion, chopped
2 tablespoons olive oil
1 cup Parmesan cheese
Salt and pepper
To Make:
Boil the 4 cups of stock in a large pot. Add in chopped sun-dried tomatoes, bring to boil, turn down heat to medium low and simmer.
Meanwhile, in a large skillet, add olive oil on medium high heat to pan. Add in chopped onion and stir until onions are golden and soft. 
Add in the rice and saute until rice has a nice toasted look to it.
Add in 1/2 cup of simmering stock and stir in. Stir it all together until it gets creamy. When it’s dried out a bit, add another 1/2 cup of stock. 
Continue in this fashion until all the stock is added to the rice and the risotto has gotten creamy. It should still have a bite to it but be cooked all the way through. 
Add in the zucchini by cutting it in strips with a vegetable peeler. 
Add in 1/2 cup of Parmesan cheese.
Add in chopped basil.
Add in dried thyme.
Stir everything together until everything is incorporated.
Add in more cheese if necessary only. The rest of the cheese will be used for garnish.
Season with salt and pepper. 
Drizzle the juice of a lemon quarter over the dish. 
Arrange in deep dishes and garnish with Parmesan cheese and left over basil. 
Serve with a wedge of lemon. 
Enjoy!

Zucchini Risotto with Sun-dried Tomatoes and Basil

Ingredients:

  • 4 cups chicken or vegetable stock
  • 1 1/2 cups aborico rice
  • 10 sundried tomato pieces, chopped
  • 1/2 large zucchini
  • A few fresh basil leaves, chopped
  • 1 teaspoon dried thyme
  • 1 lemon
  • 1 medium onion or 1/2 large onion, chopped
  • 2 tablespoons olive oil
  • 1 cup Parmesan cheese
  • Salt and pepper
To Make:
  1. Boil the 4 cups of stock in a large pot. Add in chopped sun-dried tomatoes, bring to boil, turn down heat to medium low and simmer.
  2. Meanwhile, in a large skillet, add olive oil on medium high heat to pan. Add in chopped onion and stir until onions are golden and soft. 
  3. Add in the rice and saute until rice has a nice toasted look to it.
  4. Add in 1/2 cup of simmering stock and stir in. Stir it all together until it gets creamy. When it’s dried out a bit, add another 1/2 cup of stock. 
  5. Continue in this fashion until all the stock is added to the rice and the risotto has gotten creamy. It should still have a bite to it but be cooked all the way through. 
  6. Add in the zucchini by cutting it in strips with a vegetable peeler. 
  7. Add in 1/2 cup of Parmesan cheese.
  8. Add in chopped basil.
  9. Add in dried thyme.
  10. Stir everything together until everything is incorporated.
  11. Add in more cheese if necessary only. The rest of the cheese will be used for garnish.
  12. Season with salt and pepper. 
  13. Drizzle the juice of a lemon quarter over the dish. 
  14. Arrange in deep dishes and garnish with Parmesan cheese and left over basil. 
  15. Serve with a wedge of lemon. 
  16. Enjoy!

12 notes
Like It / Share It
risotto rice zucchini basil sundried tomatoes zucchini risotto with sundried tomatoes and basil thyme

December 12, 2011


Kheema Recipe

Kheema (Recipe by Aarti Sequeira)

I’ve always loved Aarti and her simple Indian-inspired recipes but I had never made one. This is a simple dish that only takes 25 minutes and tastes amazing! The best part is what you do with the leftovers. (More to come on that ;))

Ingredients:

  • 3 tablespoons canola oil (Mod: or vegetable oil)
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 (1-inch thumb) fresh ginger, peeled and minced
  • 2 teaspoons ground coriander (Mod: I like the coriander seeds better because they add a punch of flavor with the bite of the seed)
  • 1 teaspoon paprika
  • 1/2 teaspoon store-bought or homemade garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne, optional
  • 1 pound ground beef
  • 2 medium tomatoes, chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
  • 2 teaspoons malt vinegar or apple cider vinegar
  • 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
  • 4 chapatis or pitas, warmed (Mod: I use tortillas)

To make:

  1. Saute onions in oil on medium heat for 1 minute
  2. Add the garlic and ginger, and saute for another minute
  3. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute
  4. Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink
  5. Add the tomatoes, 1 cup of water and season with salt and pepper
  6. Sprinkle in the fresh English peas
  7. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered
  8. Stir in the vinegar and chopped cilantro
  9. Garnish with torn cilantro leaves and serve with warm chapatis/pita bread or tortillas
  10. Optional: I serve this dish with white rice and fresh avocados

Enjoy!

22 notes
Leave Note / Reblog
aarti beef food indian kheema rice spices recipe

October 24, 2011


Creamy Cheesy Spice Rice (Recipe by Marina)

This is so delicious when you have nothing in your fridge but still want something yummy. I actually make rice specifically for this dish. Try it even if it seems strange, it’s amazing!

Ingredients:

  • Cooked rice
  • Cilantro
  • Thousand Island dressing
  • Sirarcha
  • Sliced cheese (I prefer Muenster)

To make:

  1. Place enough rice in a microwave safe bowl for one portion
  2. Pick a few cilantro leaves and sprinkle them over the rice
  3. Dot the rice with Sirarcha sauce, to your desired spice level
  4. Spread about 1 1/2 tablespoons of Thousand Island dressing over rice
  5. Cover with 1 slice of cheese
  6. Place bowl in microwave for 1-2 mins
  7. Stir, eat

Try it! :D

27 notes
Leave Note / Reblog
recipe thousand island sirarcha cheese rice creamy creamy spice rice food yummy cheesy rice creamy cheesy rice creamy cheesy spice rice