Sushi

 

• 6 sheets sushi seaweed aka nori
• 1 batch prepared sushi rice
• 3 cans of tuna or or crab meat or 1/2 lb sushi-grade raw salmon or desired raw fish of choice
• 4 oz cream cheese sliced into strips
• 1 avocado sliced
• Slivered  veggies- carrots, bell pepper, asparagus, sweet potato, cabbage, green beans, greens, sprouts, 1 cucumber
• soy sauce for serving
• Crispy friend onions
• Aoli- mayo and Sriracha, salt, pepper, lime or lemon

Instructions 

SUSHI RICE

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt
• 
  
• Rinse the rice. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear.  Drain well.
• Cook the rice. See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
• Make the sushi vinegar. While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer.  Remove from heat and whisk until the sugar has dissolved.  (Alternately, you can just heat the mixture in the microwave if you prefer.)
• Season the rice. Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
• Cool. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
• Serve. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice

Oyakodon

Serve Soup with Egg Rolls

All Recipes

DBL     Original

 4c     2 cups uncooked jasmine rice (I did sushi rice)
 8c     4 cups water

            4 garlic cloves

 8       4 skinless, boneless chicken thighs, cut into small pieces

 2       1 onion, cut in this slices

4c      2 cups dashi/chicken/beef/veggie stock, made with dashi powder (I did 1-2 T fish sauce)

1/2c  ¼ cup soy sauce

6T      3 tablespoons mirin (Japanese rice wine) or i did Rice Wine vinegar

6T      3 tablespoons brown sugar

8         4 large eggs 

Can add the last 3 min of cooking-  any vegetable- julienned carrots, zucchini

Could add on the top- avocado, lime, green onions

• This is a simple and quick dish to make- two pots- one for rice and one for chicken stock soup recipe.

•  Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

• Step 2   Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• Step 3  Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
• Step 4   To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Dayna one Skillet Curry

Chicken marinade-
1 lb boneless skinless chicken breasts or thighs (i cubed mine)
1/2 t cumin
1 t paprika
1 t turmeric
1t garlic powder or 3 garlic cloves
1t ginger (she said 1 T)
3/4t salt and and dash pepper
1/4-1t cayenne (I omitted)
3/4c nonfat plain greek yogurt (I didnt have yogurt so I used mayo and tahini)
1 small lemon


Rice
1 T oil
1 can coconut milk
1/2t red pepper
1/2t turmeric
1/2t cumin
1/8t coriander
1/2t salt
pepper
1c uncooked rice
3/4c green peas
carrots, peppers, potatoes, zucchini

In a bowl add the chicken and marinade seasonings let sit for 1-5 hours.
In large skillet add oil, wait till hot, add chicken cook till browned 4-5minutes, then flip and cook 2 min. Remove from pan and put on a plate.

In same skillet add coconut milk and all rice ingredients , bring to simmer, then pour in rice. Add browned chicken on top of rice. Reduce heat to low and cover skillet, cook for 20-25 minutes.

10/10/19 I really loved it, the mayo and tahini worked well for the yogurt.  next time do 2 c of rice and increase rice seasonings and coconut milk

Korean GROUND BEEF AND RICE BOWLS

Recipe Critic

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 c cooked lentils
• 3 garlic cloves, minced
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper
• 2 cups hot cooked white or brown rice
• sliced green onions and sesame seeds for garnish

Instructions

1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over hot rice and garnish with green onions and sesame seeds.

How To Make Congee Rice Porridge

on the stove top The Kitchn  or In a crockpot

Ingredients

1 cup rice — any kind
6 cups chicken stock, vegetable stock, or water
2 celery stems and onions (chopped and sauteed )
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
2T chicken boullion
(Optional, for richer congee: leftover cooked chicken wings or bones from a roasted chicken, skin removed)

• When serving add Optional garnishes:
• 
  
• -Soy sauce
• -Sesame oil
• -Thinly sliced green onions
• -Wilted greens
• -Soft- or hard-boiled egg
• -Leftover cooked chicken, pork, or beef
• -Fried garlic
• -Fried shallots
• -Pickled vegetables
• -Cubed avocado, lime wedges, cilantro, fish sauce

• Equipment
• Strainer
• 2- to 4-quart saucepan with lid

Instructions

1. Rinse the rice: Place the rice in a large strainer or colander and rinse it under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water.
2. Combine the rice and cooking liquid in the saucepan. If you're using any chicken bones, add them to the saucepan now. Or cook in a crockpot for 5-8 hours
3. Bring to a boil, then reduce to a simmer and partially cover.
4. Continue simmering for about 1 1/2 hours: Stir the congee occasionally during cooking — this will make it more creamy. If the porridge is getting a little stiff, or if you'd like a looser porridge, add more cooking liquid. The congee is ready when the rice is as soft and porridgy as you prefer.
5. Remove any bones and shred the meat: If you used any chicken bones, pull them out of the congee. Shred the meat and stir it back into the congee.
6. Serve the congee: Ladle the congee into individual bowls and garnish with whatever toppings you like.

Recipe Notes

Leftover congee can be kept in the refrigerator for up to 5 days. Warm in the microwave or on the stovetop, and stir in a little extra cooking liquid to loosen it up, if needed.

Sushi and Soup

Sea weed sheets
Rice
Cucumber- cut thin slices to fit in sushi
Avocado
Crunchy fried onions
Tuna or crab
Sriracha and mayo

Can also serve with 

Miso Soup or 

pad thai or 

Oyakodon or 

Pot stickers or dumplings

Orange Chicken

Joan Sessions came for 2hours after the baby was born to come hold him so I could sleep. She made this Delicious and easy recipe


3 chicken breasts cut up 
1 pkg onion soup mix
1 cup Russian or Catalina dressing 
1 cup orange marmalade 
rice

Mix soup, dressing & marmalade together in a measuring cup, set aside. 
Brown and Cook your chicken (I make sure that most of the chicken juices have all been evaporated other wise your sauce is a bit runny) 
Then add your sauce and heat thoroughly. 

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

cooking classy

Course: Main Course

Cuisine: American

Keyword: light summer meals, salmon recipes

Prep Time: 30 minutes

Cook Time: 26 minutes

Total Time: 56 minutes

Servings: 4 servings

Calories: 739 kcal

Author: Jaclyn

Ingredients

Lime Salmon

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil , plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic , crushed
• Salt and freshly ground black pepper , to taste

Coconut Rice

• 1 1/2 cups Zico Coconut Water
• 1 1/4 cups canned coconut milk
• 1 1/2 cups jasmine rice , rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa

• 1 large mango , peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion , rinsed under water and drained
• 1 large avocado , peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper , to taste

Instructions

For The Salmon

1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). 
2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
3. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For The Coconut Rice;

1. While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For The Avocado-Mango Salsa;

1. While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
2. Serve salmon warm with coconut rice top with avocado mango salsa.
3. Recipe source: Cooking Classy