Look at what's cookin

My adventure's in feeding my family

Peruvian Duck with Rice and Squash April 28, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Any surprise I cooked something else from my Rice and Risotto cook book? There is a huge variety of cooking styles and ingredients. I only bought two duck breasts for this one but I recommend going with the four. I am not a big fan of the texture of kabocha squash but the flavor was just what this dish needed. Overall quite enjoyable.

Ingredients:

  • 4 boneless duck breasts
  • 1 spanish onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp grated fresh ginger root
  • 4 tomatoes, chopped
  • 8 oz kabocha squash cut into 1/2 inch cubes
  • 3 cups chicken stock
  • 1 tbsp fresh chopped cilantro
  • 1 tbsp fresh chopped mint
  • salt and pepper

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Directions:

Head a heavy based frying pan. Using a sharp knife, score the fatty side of the duck breasts in a criss-cross patter.

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Rub the duck with a little salt, then dry-fry skin side down, for 6-8 minutes to render some of the fat.

Pour all but 1 tbsp of the fat out of the pan. Then fry the breasts, meat size down in the remaining fat for 3-4 minutes.

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Transfer to a board, slice thickly and sed aside ina  shallow dish. Deglaze the pan with a little water and pour the liquid over the duck.

Fry the onion and garlic in the same pan for 4-5 minutes until the onion is fairly soft, adding a little duck fat if necessary.

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Stir in the ginger, cook for 1-2 minutes more, then add the tomatoes and cook for another 2 minutes.

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Add the squash, stir-fry for a few minutes, then cover and allow to steam for about 4 minutes.

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Stir in the rice and cook, stirring, until the rice is coasted in the tomato and onion mixture.

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Pour in the stock, return the slices of duck to the pan and season with salt and pepper.

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Bring to the boil, then lower the heat, cover and simmer gently for 30-35 minutes until the rice is tender. Stir in the cilantro and mint and serve.

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Savory Rice with Madras Curry April 26, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Another from my beloved Rice and Risotto cook book. Something about making Indian curry in a dutch oven makes the house smell great.  I have tried many crock pot recipes but they just do not come out as good. This was tasty and tender and yummy.

Ingredients:

  • 1 cup basmati rice
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 garlic glove, chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 ¼ cups chicken stock
  • Salt and pepper

Curry:

  • 2 tbsp veg oil
  • 2 tbsp butter
  • 1 ½ lb stewing beef, cut into bite-sized cubes
  • 1 onion, chopped
  • 3 cardamom pods
  • 2 fresh green chillies, chopped
  • 1 in piece ginger, grated
  • 2 garlic cloves, crushed
  • 1 tbsp Madras curry paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2/3 cup beef stock

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Directions:

Start by making the curry. Heat half the butter and oil in a pan and fry the meat, in batches if necessary, until browned on all sides. Transfer to a plate and set aside.

Heat the remaining oil and butter and fry the onion for about 3-4 minutes until soft.

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Add the cardamom and fry for 1 minute, then add the chilies, ginger and garlic and fry for 2 minutes more.

Stir in the curry paste, cumin and coriander. Then add the meat and stock.

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Season with salt, bring to a boil, then lover the heat and simmer very gently for 1-1.5 hrs until the meat is tender.

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When the curry is almost ready, prepare the rice. Put it in a bowl and pour boiling water to cover. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittleness.

Heat the oil and butter in a casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.

Stir in the cumin and coriander, cardamom and cinnamon stick. Fry for 1 minute, then add the diced peppers.

Add the rice, stirring to coast the grains in the spice mixture and pour in the stock.

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Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes or until the rice is tender and the stock has been absorbed.

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Spoon into a bowl and serve with the curry.

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Seville Chicken April 24, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Another recipe from “Rice & Risotto: Cooking with the world’s best-loved grain.” I really enjoyed this one but the hubs was not a big fan. Too many peppers and onions for him. I found it to be a bit liquidy at the end even though the rice was cooked. I enjoyed the flavor a lot but the skin of the chicken got gross at the end!

Ingredients:

  • 1 orange
  • 6 chicken thighs
  • Plain flour, seasoned with salt and pepper
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 red pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 4 oz chorizo (I used linguica)
  • ½ cup flaked almonds
  • 1 generous cup brown basmati rice
  • 2 ½ cups chicken stock
  • 14 on can diced tomatoes
  • 1 cup white wine
  • Generous pinch of dried thyme
  • Salt and pepper
  • Thyme to garnish

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Directions:

Slice a thin piece of the peel from the orange and set aside. Peel the orange, then cut it into segments, working over a bowl to catch the juice.

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Heat the oil in a large frying pan. Dust the chicken thighs with seasoned flour. Fry the chicken pieces on both sides until nicely brown. Transfer to a plate.

Add the onion and garlic to the pan and fry for 4-5 minutes until the onion begins to brown.

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Add the red and yellow peppers and fry, stirring occasionally, until slightly softened.

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Add the sausage, stir-fry for a few minutes.

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Then sprinkle in the almonds and rice.

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Cook for 1-2 minutes. Pour in the chicken stock, tomatoes and wine and then add the orange strip and thyme. Season well.

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Bring to simmering point, stirring, then return the chicken pieces to the pan.

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Cover tightly and cook over a very low heat for 1-1.5 hours until the rice and chicken are tender.

Serve with the orange segments and thyme.

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Italian Drunken Noodles April 22, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Ya know, I didn’t find this recipe to be all that special.  Yes it was super tasty but in the end it was just a basic sausage and pepper pasta sauce. I didn’t really get the drunken part. In fact I think I would like it more with red wine than white. Due to the amount of onions and peppers, it wasn’t a winner with the hubs but I also didn’t expect it to be.

Ingredients:

  • Olive oil
  • 1 lb spicy Italian sausage
  • 1 large onion, quartered and sliced thinly
  • 1 ½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cracked black pepper
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 green bell pepper, cored and thinly sliced
  • 4 cloves garlic, pressed through garlic press
  • 1 cup white wine
  • 28 ounce can crushed tomatoes
  • ¼ cup fresh basil leaves, julienned, divided use
  • Pasta, uncooked

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Directions:

Place a large, heavy-bottom pan or braising pot over medium-high heat. Crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown for a few moments on each side. Once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold.

Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary).

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Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden.

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Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.

 

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Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine.

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Allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off. Add in the julienned basil, stir, and keep warm while you prepare the noodles.

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Prepare the noodles according to instructions on package. Drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it. Check the seasoning to see if you need to add any additional salt or pepper.

Serve and enjoy!

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Slow-Cooker Spicy Country Ribs April 20, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Country ribs are the only ribs I can make well. It’s rather frustrating. I love all ribs. I am always looking for new country rib recipes due to this weakness so I knew I had to make this one. I was weary of pulling them out of the crock pot and into the oven but it worked well and they didn’t completely fall apart! Overall good. Not spicy (but that can easily be changed)

Ingredients

  • 1  small onion, finely chopped (1/2 cup)
  • 1/2  cup  ketchup
  • 1/2  cup  cider vinegar
  • 1/4  cup  brown sugar
  • 1  tablespoon  kosher salt
  • 1  tablespoon  Worcestershire sauce
  • 1  teaspoon  ground chipotle chili powder
  • 1  teaspoon  dried oregano
  • 4  pounds  pork country ribs

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Directions

Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker.

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Stir in the ribs.

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Cook on low heat for 6 hours, or on high for 3 1/2 hours.

Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.

Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat.

Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.

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Broil the ribs about 6 inches from the heat until browned.

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Serve with the sauce.

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Beef Biryani April 18, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I love Indian food and my favorite “Rice & Risotto: Cooking with the world’s best-loved grain” has many great recipes. One that I have made before and enjoyed in the Beef Biryani so I decided to make it again. I love it. The smell in the house when you are making this dish is amazing. It’s not a week night meal unless you want to eat late. It’s labor intensive but so worth it.

Ingredients:

  • Large onion
  • 2 garlic cloves, chopped
  • 1 in piece of ginger, peeled and roughly chopped
  • 1 fresh green chili
  • Small bunch cilantro
  • 4 tbsp flaked almonds
  • 2-3 tbsp water
  • 3 tbsp butter
  • 1 tbsp oil
  • 2 tbsp raisins
  • 1 1/4 stewing beef
  • 1 tsp ground coriander
  • 1 tbsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp fenugreek
  • pinch of ground cinnamon
  • 6 oz natural yogurt
  • 1 1/2 cups basmati rice
  • 5 cups hot water
  • salt and pepper

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Directions:

Roughly chop the onion and place it in a blender. Add the garlic, ginger, chilli, cilantro and the almonds. Pour in the water and process to a smooth paste.

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Heat 1 tbsp of butter in a pan and 1 tbsp of oil. Fry the meat, in batches, until evenly brown. Transfer to a plate and set aside.

In the same pan, pour in the mixture from the blender. Cook over medium heat for 2-3 minutes, stirring the entire time, until the mixture begins to brown. Stir in all the spices, season with salt and pepper and cook for 1 minute more.

Lower the heat, then stir in the yogurt a little at a time.

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Return the meat to the pan and stir to coat. Cover tightly and simmer over gentle heat for 40-45 minutes, until the meat is tender. Top with raisins.

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Meanwhile, soak the rice in cold water for 15-20 minutes.

Preheat the oven to 325. Drain the rice and place in a hot saucepan with the hot water. Boil for 5-6 minutes.

Drain the rice and pile it in a mound of top of the meat. Make a hole through the rice and meat to the bottom of the pan. Dot with butter.

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Cover tightly with a double layer of foil and secure with a lid.

Bake for 30-40 minutes. Mix together and enjoy!

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Biscuit Breakfast Casserole April 16, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good weekend breakfast. Everyone at our house loves a good weekend breakfast. So last weekend, I made a big breakfast. Within a week of coming across this recipe I made it. It did not disappoint. In fact the husband declared it his favorite breakfast. I did have to switch to a bigger pan since I realized that with rising my original pan was going to be a big mess.

Ingredients:

  • 1 can of buttermilk biscuits (8 count)
  • 1 pound of any breakfast sausage roll (browned, drained, and cooled)
  • 1 cup shredded mozzarella cheese
  • 1 cup of shredded cheddar cheese
  • 6 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
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Directions:
Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.
Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.
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Sprinkle with sausage and cheese.
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Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
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Bake 30 minutes or until set (A knife should come out clean when inserted in the center).
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Let stand for 5 minutes before cutting into squares; serve warm. Enjoy!
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**To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)**