Fried Rice

06 Sep 2012 Leave a comment

by twicecharmedgourmet in Dinner, Lunch, Rice, Vegetarian Tags:

Fried Rice

Ingredients:

2 Cups jasmine Rice – cooked

1 Large Carrot

5 Green Onions

1 Small Bell Pepper – red, yellow

10-12 Green beans

5 Garlic Cloves – minced

1/2 inch Ginger Grated or finely minced

2 Eggs

1 Tbsp Rice Wine Vinegar

2 Tbsp Soy Sauce

Salt

1/2 Tsp White Pepper ground

Peanut  or any oil you like

Method:

Cut the green beans and green onions at an angle. Finely dice the carrots and bell pepper. Whisk the eggs in a bowl. Heat a wok or saute pan. Add a tsp of oil. Add the eggs to the eggs to the pan and stir quickly to scramble. Remove and set aside. In the same pan add 1 1/2 Tbsp of oil. When hot add the vegetables and saute. When the start to soften add the ginger and garlic. Saute for a few minutes, add rice, vinegar, soy sauce, salt, and pepper. Stir well and cook for a few minutes.

Poha – Puffed Rice

19 Mar 2012 2 Comments

by twicecharmedgourmet in Breakfast, Indian Food, Snacks Tags:

Ingredients:

  • 1 cup thick pohe (Indian flattened rice)
  • 3 tablespoons vegetable oil
  • 1 tablespoon black mustard seed
  • 1-2 ripe Serrano chili, thinly sliced, depending on how spicy you like it
  • 3-4 curry leaves
  • 3/4 cup cup diced onion
  • 1 medium potato quartered and sliced
  • 1 inch piece of fresh ginger, grated
  • 3/4 teaspoon kosher salt
  • 1 teaspoon turmeric
  • Juice of 1/2 lime
  • Cilantro
  • Grated coconut (fresh or frozen)

Directions:

  1. Put the pohe in a colander, wash with water and drain. Let sit until fairly tender but not falling apart, about 15-30 minutes. Drain in a sieve, pressing lightly to remove excess water. Reserve.
  2. Put the oil in a large skillet or pan over medium-high heat. When the oil is shimmering, mustard seeds. When they start to  pop add the onion and ginger and fry until the onion begins to soften, about 3-5 minutes.
  3. Add the  potatoes and saute til they start to soften. Add salt and turmeric. Add a few tablespoon of water and cover to cook the potatoes through.
  4. Stir in the drained pohe. Cook, stir gently. Reduce heat and cover for about 10 minutes.
  5. Squeeze in the lime juice. Taste and adjust seasoning.

  6. Serve hot, garnished with cilantro and fresh coconut

Leek and Potato Soup

14 Mar 2012 2 Comments

by twicecharmedgourmet in Soups Tags: ,

Ingredients:

  • 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Heavy pinch kosher salt, plus additional for seasoning
  • 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
  • 1 teaspoon thyme, finely chopped
  • 1 quart vegetable/chicken stock broth
  • 1 cup heavy cream (optional)
  • 1/2 teaspoon white pepper
  • 1 tablespoon snipped chives

Directions:

Chop the leeks into small pieces. Heat the olive oil and butter in a 6-quart saucepan over medium heat. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes, thyme, and the  broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Chicken Stock Recipe

Ingredients:

  • 4 pounds Chicken bones or whole chicken
  • 3 large yellow onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 2 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Directions:

Place the chicken, onions, carrots, celery, parsnips, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.