Posts Tagged ‘rice’
The whole finishing one’s PhD is quite anticlimactic. Especially when you still have to go through the month-long formatting review process, complete a couple more experiments per reviewers requests for a paper, fill out scads of paperwork which includes acquiring several signatures from departments around campus (some of which cannot be completed until I am ready to turn in my badge and keys), and don’t have a job lined up yet. So guess what have I been doing post-defense? Don’t get me wrong, there have definitely been celebrations but I don’t feel relieved just yet.
That being said, enjoy this easy, single-serving recipe for orange chicken with a lot of asparagus! Don’t like asparagus? Swap out with snow peas, green beans or broccoli. And as usual, you could also use your multiplication tables to prepare this for multiple people.
One year ago: Buckeye Monkey Bread Muffins
The other day I spotted a 2.5 quart crock pot in a sale bin at Kroger. For $9.99. With purple polka dots! With my need for a smaller crock pot, minimal funds, and love for purple it’s like it was meant to be mine and therefore I swiped it up and purchased it (and heck yea for extra gas points). Hopefully cooking smaller volume recipes in this smaller crock pot will solve my issue with things cooking too fast in my larger 5 quart one, although it still lacks a timer setting on it so I will still have to depend on my plug timer.
Unfortunately, I bought the 2.5 quart crock pot after making this recipe I am sharing with you today, so I cannot yet report on it’s functionality just yet. So as usual for my 5 quart crock pot this recipe cooked twice as fast and therefore be sure to adjust the cooking time based on your crock pot’s mannerisms. But cooking time adjustments aside, this was an awesome meal. The beef was tender and the sauce was so good I ended up using every last drop on top of some leftover rice. Yes, I ate just the sauce over some rice because I enjoyed it that much.
Tomorrow I meet with my graduate committee to determine my fate for the remainder of the school year and hopefully the last of my graduate career. Which means I will be preparing bribe-worthy treats tonight and ordering up lots of coffee in the morning to keep them happy. But for now, enjoy this other equally bribe-worthy treat.
Every year for a labmate’s birthday I come up with a different red velvet creation. The lab as a whole loves my red velvet cake, but I don’t want to make the same thing every time so I find new variations. With my excess of stress in preparation for my presentation to the committee and writing a research paper to be published, I decided to go for something a little easier to make without sacrificing taste. And these red velvet rice krispie treats taste just like red velvet. But what is red velvet without cream cheese frosting? It is the most important part!
Today I get to watch the Ohio State vs Penn State game live and in person at Beaver Stadium in State College, PA! I’ve been told that they will attempt to white-out Ohio State by having everyone in the stadium wear white and you better believe I will be wearing my scarlet, loud and proud. Normally I’d wear my away game jersey (white) since we are in fact the visiting team, but not this time! I will not contribute any white to this white-out. I will act as a pimple, ruining a white face. Ok, I am not sure I want to call myself a pimple, but you know what I mean. Did I mention I am tailgating and attending this game with a whole group of friends, who happen to all be PSU alums? I’ve braved the same situation in Ann Arbor, MI so I think I’ll be just fine.
But just in case, I brought along some yummy treats to make sure they see the benefits of keeping me around. These are peanut butter rice krispie treats, rolled up and dipped in chocolate just like buckeye candies. I think they look even more like buckeye nuts than the original due to their more irregular shape. Of course none of my friends will call them that, claiming they are merely peanut butter balls, but we all know the truth. They just don’t want to admit that they could possibly like anything called a buckeye. But anywho… let’s eat, drink and watch some good football.
Regrettably, I will be missing two friends get married due to not being able to foresee these two events falling on the same day. But thought I should at least give them a shout out. Hope you have a wonderfully special day surrounded by family and friends!
Fried rice is one of my favorites although I’ve only made it myself a handful of times. It is likely due to Qing bringing in fresh homemade fried rice for us at work sometimes, and I am convinced I cannot make it any better. One of these days I need to watch her make it. She uses Asian BBQ pork which you can only buy at the Asian grocery store – another place I need to check out evidently.
Meanwhile while planning to invade her kitchen, I took a stab at fried rice again with this pineapple and pork chop version. Granted there is no competition when it comes to Qing’s fried rice, but it was still quite good. Next time I would use less onion, but that may just be my preference. But I really thought the grilled pineapple was a must for the flavor of this dish. Start up your grill!
Be sure to check out the original post by The Pioneer Woman for great step-by-step photos.
I’ve been told my poster presentation went well yesterday. I was dying all day to know how it went, and I am still craving more details but it will have to wait until they return Wednesday night. Ahhhh! But until then…
Chewy granola bars are my absolute favorite. I’ve tried making granola bars in the past, but they never turn out quite as chewy as I would like. Then I cam upon the no-bake granola bar and it changed everything. Especially since this particular recipe includes peanut butter. I even added some mini Reese’s pieces to them instead of mini chocolate chips. Happiness really can come in bar form.
Despite waking up at 5:30am every day this past weekend to play with yeast (not the baking kind), I had a pretty nice weekend. It’s amazing how much I accomplished in the little amount of free time that I had, and how relaxed I felt by Sunday night. Even got in a lovely phone chat with my friend Amber back in Columbus. It’s the little things that keep me going :-). Especially since as I write this, it is 10pm and I am doing that graduate student research thing at lab.
This recipe serves one person and it’s quick and easy to prepare. Perfect match for my mission to not produce any leftovers before I head out of town, in combination with my sparse time. It was also my first time ever using fresh ginger, and smells amazing! I never want to use dried ground ginger again. Which brings me to a question, how do you store ginger root? Is it supposed to be refrigerated or left out on the counter?
The Holiday Recipe club is a fun way to play with holiday-themed ingredients or recipes, but until now they have all been associated with American holidays. A little while ago, there was discussion within the group whether people would be interested in exploring other holidays outside of the US and as you can see from today’s post, the motion was passed! For today’s first international HRC post we are celebrating Buddha’s Birthday by using either gram masala, tofu, or sesame.
Sesame grabbed my attention and I first thought of making Sesame Chicken, but I was convinced I had already posted a recipe for that – wrong. Even if I had, it would’ve still totally been worth trying out this recipe because it’s done in a slow cooker, making it so easy to prepare. And healthier too because it’s not fried! Granted that means you lose the crispy action, but I didn’t miss it that much knowing it was better for me.
Want to join us in celebrating more National and International holidays? Check out the HRS’s contact page. Also be sure to check out the end of this post for the rest of the HRC line up.
One year ago: Fried Mac and Cheese
SLOW COOKER HONEY SESAME CHICKEN
4 boneless skinless chicken breasts (1.25 lbs)
1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion, diced
2-1/2 Tbsp ketchup
1 Tbsp sesame seed oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes
2 Tbsp cornstarch
1 Tbsp sesame seeds
1 cup dry brown rice
1 tsp extra-virgin olive oil
1 lb broccoli florets
- Put chicken into crock pot.
- In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
- Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
- Cook rice according to package directions.
- Heat 1 teaspoon olive oil in a skillet until hot. Add broccoli and saute 5-6 minutes or until cooked but tender.
- Remove chicken from crock pot, leave sauce. Whisk cornstarch into liquid in the crock pot. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
- Shred chicken or cut into bite size pieces, then return to pot and toss with sauce. Serve chicken over rice with broccoli, garnish with sesame seeds.
Source: Adapted from Prevention RD.
Do you ever crave takeout food, but don’t feel like going out to get it? Yet somehow you will stop at the grocery store in order to make it yourself? It happens to me more than I can count. At first I feel lazy, but somehow head in the opposite direction. Whatever the explanation, I made this chicken and it was worth all the effort.
And can you believe it? This was my first time cooking with chicken thighs! Unless you are cooking the entire thing, I somehow had it in my head that people only used the breast meat. I am glad I have been set straight.
But as usual I forgot to sprinkle the scallions on top. And then I ate it before I could realize it in order to take more pictures – I’m a hungry girl! Sorry already chopped up scallions, I promise to give you another purpose!
GENERAL TSO’S CHICKEN
1-1/2 tsp toasted sesame oil
1 Tbsp soy sauce
1 egg white
1/4 cup plus 2 Tbsp cornstarch
1 lb boneless, skinless chicken thighs
Canola, Peanut, or Vegetable oil for frying
1 Tbsp peanut, canola or vegetable oil
2 cloves garlic, minced
2 Tbsp finely chopped fresh ginger root
1 cup chicken broth
1/4 cup soy sauce
1 Tbsp cornstarch
1 tsp Chinese chile-garlic sauce
3 Tbsp sugar
1/2 cup cashews, roughly chopped
4 whole scallions, thinly sliced
Steamed brown rice
- Prep the chicken: In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth.
- Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it does!
Set chicken aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally.
- Begin the sauce: Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat. Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.
- In a separate bowl, whisk together the remaining sauce ingredients until smooth. Pour into the garlic and ginger, stirring, until the sauce becomes thick and shiny. Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm.
- To fry the chicken: Heat 1/2-inches of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.
- When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan. Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides.
- Transfer the fried chicken to a paper towel lined plate and repeat the process until you’ve cooked all the chicken.
- Then slide all of the fried chicken into the prepared sauce and toss to coat. (If desired, add some steamed broccoli and cashews to coat with the sauce also.) Increase the heat to medium, stir and cook just until hot all the way through.
- Sprinkle with sliced scallions and serve immediately over rice.
Source: Tasty Kitchen
For some reason I always feel like I don’t eat enough red meat, so when I saw this recipe I immediately wanted to make it. Especially since it sounded really good and easy. I couldn’t for the life of me find broccolini so I was forced to just use broccoli. Where on earth is that stuff in a grocery store anyway?? Not in the produce section or frozen even. Maybe it’s a specialty store item, boo. I can’t imagine it really changed anything other than the appearance. After all, the flavors of this dish were perfect (hoisin sauce FTW) and cleanup was a snap!
Vegetable oil cooking spray
1/4 cup hoisin sauce
1 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 lb top round, thinly sliced and cut into 12 strips
8 scallions, cut into 3-inch-long pieces
1-1/2 cups shredded carrots
1 cup instant brown rice
1 lb broccolini
Salt and freshly ground black pepper
1 cup low-sodium chicken broth
- Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
- Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots.
- Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of broccolini; season all with salt and pepper.
- Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.
Source: SELF Magazine