The Art of Food

Pork belly with bok choy and crispy fried rice.

1 note
Like It / Share It
porkbelly rice stirfry leftovers bokchoy food

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! 

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

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!

1 note
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

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

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

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