Kimchi Fried Rice

I wanted to try kimchi so badly (I blame it on watching too many Korean dramas) and this seemed like the most user-friendly vehicle for it. And I love it! I think my apartment will be smelling spicy for the next six years, at least.

Kimchi Fried Rice:

1 cup kimchi, drained and chopped (reserve the liquid!)
3 cups cooked rice
¼ cup green onion, chopped
or
½ cup yellow onion, diced
1 clove garlic, minced
2 tbsp soy sauce
1 tbsp butter (I used Earth Balance vegan “butter”)
½ cup bacon, spam, pork, ham, whatever, diced (OPTIONAL)
3 tbsp kimchi…liquid (broth? Brine? Spicy bath?)
Eggs per person


In a large frying pan sprayed with cooking spray, cook onion, garlic and kimchi for a few minutes. (If using meat, add meat at this point and cook until done). Add butter, soy sauce, and rice. Mix well. Cook until rice is heated through. Add reserved kimchi liquid and salt to taste. Cover and set aside.

Fry one egg over easy per person.

Serve rice with one fried egg overtop.

Serves 2-3

You can always leave out the egg to make it vegan because the rice is good enough on its own. But I do admit, the egg adds a whole other delightful dimension. Yummmm~

And I demand you serve it in a bowl as cute as mine. (If you can find one, HA

Cilantro Lime Rice

I love Chipotle. My favorite part about Chipotle, whether I get a burrito or a bowl, is the cilantro rice and black beans. I'm convinced it's just rice, lime juice, cilantro, and salt. The exact combination still eludes me. This rice doesn't really taste like Chipotle rice. But it still tastes delicious.

That's good enough for me. For now.

Cilantro Lime Rice:

2 cups long-grain rice
4 cups water
1 tsp kosher salt
Juice of 2 limes
Handful of cilantro, roughly chopped

Rinse rice at least twice to get some of the starch off. Bring rice and water to a boil; let the water boil off just until little holes start appearing in the surface of the rice (let it go too long, it will burn. It’s a delicate process). Immediately turn burner to low and cover. Let rice cook for 20 minutes on the heat, then remove from heat and allow to sit covered for an additional 10 minutes.

Empty rice into a large bowl and toss with remaining ingredients.

Serves 3-4

--Jirafa

Spicy Dirty Rice

This is one of my favorite recipes to pull out of my hat every once and awhile. It makes a LOT of food that can easily be stored and converted into lunches. I first saw this on the Neeley’s Food Network show and made my own changes.

I find it superb.



Look at all those savory ingredients in a happy row. Mmmmmm.

Spicy Dirty Rice:

4-5 cups cooked rice (REPLACE THE WATER WITH CHICKEN STOCK DURING COOKING TIME)
½ medium yellow onion, diced
½ red bell pepper, diced
3 stalks celery, finely diced
2 cloves garlic, minced
2 cajun sausage links, sliced (I use Aidell’s)
2 cups chicken stock

Brown sausage in a large pan over medium-high heat, about 3 minutes. Add 1 tbsp oil and throw in all the diced vegetables plus garlic. Cook for 5-6 minute, stirring occasionally. When vegetables are bright and onions translucent, add cooked rice and 2 cups of chicken stock.

For drier rice, allow the chicken stock to cook off a bit, stirring frequently. For wetter rice, cook for 1-2 minutes after adding stock and then take off the heat.

Season with salt and pepper!

Serves 4-6

--Jirafa

Savory Throw-Together

I am ashamed. This being my favorite comfort food, I have no real name for it. I called it “Persian Goulash” before I found out that goulash is more of a stew/soup. It has a Persian name but I can’t remember it and even if I could, I probably couldn’t pronounce it or spell it.

So for now it’s a “throw-together” and it’s the best throw-together in the world.

It’s delightfully Americanized and can be made with four basic ingredients, two of which come from CANS. And no, I’m not ashamed to say I prefer canned green beans in this dish. I do not prefer canned green beans as a rule, but they work well here.


What makes this meal so great is that is has all those delicious savory components mingling together over plain rice. The rice soaks up all of the flavors and makes everyone happy. Mostly me.

Just be liberal with the seasonings because you’ve got very plain potatoes that need love and also rice that will cut the flavor if it seems too strong.

Savory Throw-Together:
½ lb ground beef
2 medium-sized potatoes, peeled and cut into small cubes
1 14.5 oz can cut green beans
1 14.5 oz can diced tomatoes
3 tbsp saffron-infused water
3-4 tbsp lemon juice (just squeeze/pour away *coughcough*)
1 tsp black pepper
Lots of salt

Brown ground beef over medium-high heat, set aside. Heat 1-2 tbsp oil in a large pan over medium-high heat and cook potatoes until tender, mixing occasionally. You want a nice brown crust over them without burning them before they have time to soften. This can take 6-10 minutes depending on how large the cubes are.

Once the potatoes are tender, return ground beef to pan along with green beans, tomatoes, saffron, lemon juice, pepper, and salt. Cook for 4-5 minutes more until all items are heated through and flavorful.

Serve over Basmati or similar long-grain rice!

Serves 4-5. (Really good leftovers, and I hate leftovers so trust me)

--Jirafa

Curry Fried Rice

I warned you. Rice recipes in abundance.

These days I’m trying to find what can possibly be mixed with what. I’m strange like that. I blame it on being an only child. My imagination is over-developed.

Curry Fried Rice:

3 cups cooked rice (whatever kind you prefer)
1 veggie burger patty
1 cup green beans, chopped to about 2’’ long
2 tsp sweet Bombay curry powder
3 tbsp butter
1 tsp garlic powder
1 tsp lemon juice
Salt

Fry veggie burger patty until dark on both sides, about 3 minutes per side. Chop roughly.

Pour 1 tbsp of oil into a frying pan and add green beans, sautéing about 3 minutes. Add in the rest of the ingredients, stirring well. Cook for another 2-3 minutes (until the rice is heated through if you’re using cold leftover rice).

Serves 2

--Jirafa

Broccoli Beef

I consider broccoli beef heavenly delicious and I think a higher power agrees, judging by the glorious light gracing the above photo. It can only mean acceptance.




And really, what’s not to accept? Crunchy broccoli, savory beef, all over rice.



Nom. Nom. Nom.

Broccoli Beef:

2 round steaks, sliced into strips
1 head broccoli, chopped
¼ onion, diced
1 cup water

Sauce:

6 tbsp soy sauce
3 tbsp mirin
2 cloves garlic, minced
2 tbsp white sugar
2 tsp cornstarch
¼ tsp black pepper

Mix all sauce ingredients together, set aside.

Heat 1 tbsp oil in a wok over medium-heat. Fry meat until browned, about 2-3 minutes. Remove meat to a plate.

Add another tbsp of oil to the wok and toss in broccoli and onion. Cook for 5-6 minutes, stirring occasionally. Add in meat and sauce plus 1 cup water. Cook for another 2 minutes, stirring as sauce thickens.

Serve over sticky rice.

Serves 3.

--Jirafa

Rice Cooker Love

This is my new rice cooker. I consider it the NASA version of cooking rice because of its cool clicking lid.

I know, I'm too easily impressed.

This comes as a warning. Many rice recipes shall be appearing.

--Jirafa

Honey Pepper Beef

This was…WOW. Good. Tastes just like Panda Express’s black pepper chicken, only BETTER because I made it myself.

I know, I’m modest like that.



You can substitute the celery for pretty much any other tough vegetable: snow peas, broccoli, even *makes a face* carrots. But I think it tastes just fabulous with celery.

And you’ll really want those large slivers of onion. Trust me, you do. Unless you’re allergic to onion, because then you won’t want them.

Not responsible for death by onion.



(I really need to work on getting background noise out of my pictures)

Honey Pepper Beef:

2 small round steaks, sliced into strips
2 garlic cloves, minced
¼ onion, sliced into large peels
2 celery stalks, sliced diagonally
2 tbsp honey
2 tbsp oyster sauce
½ tsp black pepper (you can use peppercorns as well)
2 ½ tsp soy sauce

Heat a wok or regular frying pan over medium heat. Add 1 tablespoon of oil and fry beef until lightly browned on all sides. Remove and set on a paper towel-lined plate to drain.

Heat another tablespoon of oil in the wok and add onion, garlic, and celery. Fry for about 4 minutes, stirring constantly. Remove and add to plate with beef.

Add honey, oyster sauce, black pepper, and soy sauce. Bring to a boil and then lower heat. Allow to thicken for 2 minutes; return beef and vegetables to wok. Coat with sauce and heat thoroughly, about 4 minutes.

Serve over sticky rice. Serves two.

--Jirafa

Easy Teriyaki Chicken Donburi

Donburi is a type of Japanese dish referring to simmered ingredients served overtop in a large bowl. I debuted my “donburi bowl” in the previous post and I hadn’t planned on posting this recipe because it’s just so darned simple but I got a request so here it is.

I’m almost ashamed of how simple it is. I feel like I should be posting more complicated recipes. Or at least making my own teriyaki sauce like the talented
Soy and Pepper

Easy Teriyaki Chicken Donburi:

1 cup cooked short-grain rice
2 thin chicken breasts
1/3 cup Soy Vay Veri Veri Teriyaki sauce
2 stalks green onions, chopped (optional)

Marinate chicken breasts in teriyaki sauce for at least 2 hours.

Heat a medium frying pan. Remove chicken from marinade (reserve) and fry over medium heat until browned, about 2 minutes on either side. Mix leftover marinade with ½ cup of water and add over the chicken, cooking an additional 2 minutes.

Serve over rice. Drizzle with extra teriyaki sauce and garnish with green onions.

Serves two.

--Jirafa

Bacon Fried Rice

There’s something awesomely satisfying about fried rice. Not to mention it’s incredibly versatile. The only thing that seems constant is the rice.

This fried rice is awesome. Ask me why. Go on, ask me. Well, since you asked so nicely I’ll tell you. It is awesome because it has BACON.


Gratuitous bacon shot for all you bacon freaks. You know who you are.


It’s so easy to make. Rice, vegetables, bacon, and of course, a couple of eggs for additional goodness. Don’t they look so cute nestled between all the color?


Mingle my friends. Become part of the bacon-y rice-y goodness. Do not question my diction.

Bacon Fried Rice:

1½ cups cooked rice
½ cup frozen mixed vegetables
2 eggs
1/3 cup crumbled cooked bacon
¼ to 1/3 cup soy sauce
1 tsp garlic powder
Salt and pepper to taste

Fry roughly 9 or 10 strips of bacon. Set on a towel to cool and drain. In the meantime, add cooked rice to bacon grease. Cook over medium heat until warmed through. Crumble the cooked bacon and add to rice along with mixed vegetables and garlic powder. Allow to heat through, stirring occasionally. Clear a small circle in the center of the rice and crack two eggs into the space. Let them cook for 30 or so seconds before mixing thoroughly into the rice. Add soy sauce, salt (if you find it necessary), and pepper. Mix thoroughly and allow to heat for another 2 minutes to be sure the egg has cooked.

Serve and enjoy!

--Jirafa

Parmesan Basil Risotto (con Saffron)

How do people name their recipes? Honestly, this was going to be Basil Saffron Risotto but then I thought that the Parmesan was important so it became Basil Parmesan Saffron Risotto which sounded ridiculous. What next? Basil Parmesan Saffron Olive Oil Chicken Stock Salt Pepper Nonstick Soup Pot Risotto? *cough*

But saffron is special, so shouldn’t it be in the title?

Saffron optional.

Enough of me.



I love risotto. You love risotto. You will love my risotto.

No promises.

But seriously.



Look at that. I mean…


Look at it. (Not too much please. Clearly I can't photograph risotto. Try not to hold it against me.)



People get whiny when they hear “risotto.” “So much stirring!” “Too much work!” “Arrogant rice!”

The last comment isn’t common.

It’s really easy. I promise you.

Italians, don’t judge me. I only wish to one day meet your level of mastery.

Excuse me.


Parmesan Basil Risotto

*1 cup Arborio rice
1 cup chopped onions (optional. They aren’t in this recipe although they would have been if I had an onion. I weep.)
2 tbsp olive oil (safflower oil works fine if you’re like me)
3 cups chicken or vegetable stock
¾ cup milk (you can use 1% but please no less. It compromises the glory. Light cream is spectacular.)
½ cup parmesan cheese
2 tbsp saffron-infused water
1 tsp basil
Salt and pepper to taste

In a medium pot, heat oil over medium-high heat. Add the rice and cook for about three minutes, stirring frequently to prevent burning. Add broth, saffron, and onions (if desired) and bring slowly to a boil. Once boiling, reduce heat to low and cover. Cook for 20 minutes, stirring two or three times. Once the rice has thickened and the broth mostly evaporated, add milk, cheese, basil, salt and pepper.

If your risotto looks too thick, add either a splash of broth or milk to loosen it up some. The risotto is done when you pull a spoon across the bottom of the pan and it takes a second or two to slide back into place.

Serve by itself or with steamed asparagus. Also makes a decadent side dish to pan-fried chicken!

*For those of you unfamiliar with Arborio, it really is a different type of rice. You might have to look hard to find it at your grocery store. Here’s an example!


-Jirafa

First Post! Red Ashe.

Today is a celebration of both my first post AND my birthday! Yay!

Red Ashe (pronounced “osh”) is my favorite soup ever. Mama Pita learned to cook it by watching Papa Pita’s cousins and I learned to cook it from watching her. (Let it be known that the best way to learn to cook is through observation. And demanding taste tests.) There are many variations of Ashe (“soup” in Farsi) and I’ve only tried a few, but loved them all. I hope to one day visit Iran and taste authentic Ashe for myself; until then, this will have to do.

There is much to be said about the herbs in this soup. I like to fill the sink with cold water and soak them; the smell of cilantro, parsley, and green onion mingling is heavenly. It’s enough to pique even my scent-challenged roommate.



Have you ever seen a more beautiful sight?



The real challenge is separating the cilantro and parsley from the stems. If you’re lazy like my father, you can cut the leaves off before you untie the bunches and soak them. I prefer to do it the hard way and separate them by hand because then I can be sure that no stems will sneak into my soup. It’s really a matter of how much stem you can handle.



After you’ve separated the leaves off the cilantro and parsley, throw them into a large soup pot. Chop the green onions and toss those in too, followed by ½ stick of butter, 6 oz tomato paste, 1 cup of rice, and enough water to just cover the vegetables. It will look like quite a lot in the pot, but it will wilt down as it cooks.



While this is going on, it’s time to prep the saffron. You’ll want a pinch of saffron to about one cup of HOT water. Put the saffron into a mug or a measuring cup and pour one cup of boiling water over it. Cover and let it steep for a few minutes. It will turn from a lovely golden color to a deep and beautiful orange color. Be sure to admire it for a few minutes.

Let the soup boil for about 20 minutes., then turn the temperature down to medium and add the black eyed peas. At this time, salt and pepper it. There’s no good measurement for the amount of salt needed since I’m a salt-a-holic and tend to hold a container of Morton’s over the pot while I yawn. So be sure to taste the soup frequently and adjust to your tastes. At this time you can also add in the saffron and lemon juice. Again, lemon juice somewhat to taste. I am also a lemon-a-holic in addition to being a salt-a-holic and Mama Pita would be cross when she found her soup suddenly saltier and sourer than it had been before she’d left the kitchen.

Sweet Potato Lesson #1: Never leave food unattended if I’m around. I firmly believe there is nothing that can’t be improved with copious amounts of lemon juice.

Let the soup cook for another 5-10 minutes, so the beans can heat through and the saffron and lemon juice have time to share their glorious flavorfulness. Yes. Flavorfulness. Learn it, love it, share it.

At this point, feel free to steal one of your roommate’s photogenic Mikasa bowls and plate the simple, delicious soup. Then promptly trip over your fat cat that snuck under your feet when he saw you had hot food that could burn him.

Devour. Well, let it cool a bit. Then devour!




Red Ashe

½ stick butter
1 cup of basmati rice (long-grain)
6oz of tomato paste
2 bunches each of cilantro, parsley, and green onion
3-4 tablespoons lemon juice
*3 tablespoons saffron-infused water
2 cans black-eyed peas, rinsed
Salt and pepper to taste

Rinse the vegetables and separate the leaves from the stems. Chop the green onion and add all herbs to a large soup pot. To this add 1 cup of long-grain rice, a 6oz can of tomato paste, and ½ stick of butter. Fill with water until the vegetables are just covered. Turn onto high and let soup boil for about 20 minutes, stirring occasionally to mix in the tomato paste. After 20 minutes, turn the heat down to medium and add two cans of rinsed black-eyed peas, salt, pepper, lemon juice, and saffron. Heat through for another 5-10 minutes.

*To make saffron-infused water, add 1 cup of boiling water to 1 pinch of saffron threads. (1 pinch being whatever fits between your thumb and forefinger. If you’re using your knuckles to pick up a gumball-sized amount you’ve gone way too far.)

You can find saffron at most grocery stores now, for the low-low price of $1000 per thread. Trader Joe’s sells Spanish saffron for a reasonable price—Spanish saffron will work just as well, although I prefer Iranian-imported saffron. Your best bet is to find a Middle Eastern or International market. Very few markets will keep saffron out because of how much it’s worth so if you don’t see it, ask the cashier.

This soup is good to make when you’re expecting a few people. If you’re making it for one or two, expect to be eating it for at least three days.

-Pita

Next recipe: Apricot Almond Cake (Scheduled post: Tuesday, November 11)