Hawaiian Fried Rice

hawaiianfriedrice

1 lb chorizo, casing removed (optional)
1 medium onion, chopped
1 bell pepper, diced (about 1 cup)
1 large clove garlic, minced or crushed
1 TBSP coconut oil (not necessary to add oil if you’re using a meat product)
2 TBSP tamari
2 cups uncooked rice (cooked and then cooled if possible)
2 cans (14 ounces each) pineapple chunks
1/4 cup (about 2 oz) raisins
4 eggs, scrambled in a separate pan (can omit if including meat)

  • Cook rice ahead of time (if possible) and let cool to room temp (or can refrigerate).
  • In large saute pan (5 qt works well) on medium heat, saute the chorizo until cooked through (simply crumble the chorizo with the edge of a wooden spoon to break apart as sauteing).
  • Remove meat from pan with a slotted spoon and set aside.
  • In the same pan, saute the onions and peppers until lightly browned (use coconut oil if you have not used a meat product).
  • Add the crushed garlic and cook a few minutes longer.
  • Add the tamari, cooked rice, pineapple (with all its juice), raisins, and cooked meat if using.
  • Mix thoroughly and cook for 6-8 mins or until all ingredients are heated throughout.
  • If including egg…In a separate pan, scramble the egg, roughly chop, and add to rice mixture.

Serves 6.

_____________________________________________________________________

SIDE NOTES:

~  Chorizo is a delicious, spicy sausage.  It’s most typically made of pork, but one of my local farms offers goat chorizo which is what I use.

~  We absolutely love this dish.  It’s been in regular rotation for quite a while now.  The chorizo adds a really nice kick which is a good contrast from the sweet pineapple & raisins.

~  You can easily substitute a high quality (nitrate-free) bacon for the chorizo.  The dish will lose it’s spiciness, but for many, the flavor of bacon makes up for it enough  =)

~  You can use freshly cooked (hot) rice if you need to.  Sometimes that’s the way it works out for me if I forget to start it ahead of time.  The reason cold or room temp rice works better is because it’s not as starchy/sticky after it’s cooled.  But you won’t ruin the meal if using hot rice.

~  I use either egg or meat (depending on what I have on hand), but you can include both if you’d like.  The dish will be more kid friendly using bacon and/or egg (unless your kids like spicy in which case the chorizo will hit the spot quite nicely!).

~  I’ve been on a chorizo kick the past year so will post more recipes on ways to use it moving forward…

~  If eating vegan (which as a nutritionist, I don’t recommend), omit both the meat and egg and substitute a suitable protein.

Enjoy!  =)


Print pagePDF pageEmail page

Cilantro Lime Rice

cilantrolimerice

1 cup dry rice
1 & 1/2 cups water
1 TBSP butter
1/2 tsp pure salt
1/4 – 1/2 cup (to taste) chopped cilantro
2 TBSPs fresh lime juice
1 tsp lime zest

  • Add rice, water, butter and salt to a small pot, bring to a boil, reduce to a simmer, and cook (according to package directions).
  • Mix cilantro, lime juice and lime zest into cooked rice until well combined.

_____________________________________________________________________

SIDE NOTES:

~  If eating dairy free, simply use coconut oil instead of butter.

~  Season with additional salt at the table if needed.

~  This rice is great as a side dish, particularly to anything mexican and/or spicy — and it’s very simple to prepare, especially if you do what I do and keep a few kitchen staples on hand in the freezer:  Every now and then, I’ll buy a big bag of organic limes and/or lemons, zest them all — storing the zest in an empty spice jar in the freezer.  After zesting, I’ll juice the limes (or lemons) and transfer to my covered ice-cube trays (which hold roughly 1 TBSP per cube).  When I need a tablespoon or 2 of lime or lemon juice, I just pop out a few cubes.  Likewise, if I need some zest, I just open up the freezer & grab my jar.  For more details on these tips and other suggestions for keeping things easier and more organized in the kitchen, see my older post on kitchen tips, tools & gadgets.

limejuice&zest


Print pagePDF pageEmail page

Italian Egg Drop Soup

ItalianEggdropSoup

1 cup (dry) rice, cooked
8 cups chicken-broth
2 TBSP butter
1 tsp pure salt
freshly ground pepper to taste
5 – 6 oz kale, stems removed, roughly chopped, and washed
4 eggs, lightly beaten w/ salt & pepper
parmesan reggiano to taste

  • Cook rice according to package directions.
  • Heat the broth.
  • Add butter, salt, pepper, kale, and simmer over medium-low heat, covered, until greens are wilted (about 10 mins).
  • Add cooked rice.
  • Bring soup back up to a boil.
  • Beat eggs and add gradually while stirring with a whisk.
  • Sprinkle freshly grated parmesan cheese over each individual bowl to taste.

Serves 4 – 6 depending on portion size.

________________________________________________________________________________

SIDE NOTES:

~  I started making this soup in early September after a conversation I had with friend,Vinnie Amico.  We were talking about Italian wedding soup, and he mentioned he also likes making “Italian egg drop soup”.  At the time, I had never even heard of it.  I don’t know how he makes his, but this is how I have come to make mine.  It’s become one of our favorite dinners.  Thanks for the great idea Vin  =)

~  Be sure the soup is back up to a boil before you add the eggs, or they will simply melt into the soup instead of forming into the “drops” we would expect for “egg drop” soup (this happened to me once – still tasted good, but consistency was off & it didn’t look as good).

~  Some would likely choose a small pasta such as orzo for this type of soup, but we prefer rice.

Enjoy!  =)

 


Print pagePDF pageEmail page

Buttery Rice w/ Greens

butteryrice&greens

For the Rice:
1 cup dry basmati rice (or your favorite / whatever you have on hand)
1 & 1/2 cups water (or appropriate amount depending on type of rice used)
1 TBSP butter, ghee, or coconut oil
1/2 tsp pure salt

  • Combine rice, water, ghee and salt in a small pot and bring to a boil.
  • Stir once to dislodge any rice stuck to the bottom of the pot.
  • Reduce heat to low and cook for the appropriate amount of time depending on the type of rice used.

For the Greens:
1 TBSP butter, ghee, or coconut oil
2 – 4 garlic cloves, roughly chopped
6 oz greens washed and roughly chopped
pure salt and freshly ground black pepper to taste

  • While rice is cooking, prep greens (or grab a bag of your pre-washed & chopped greens).
  • Melt ghee in saute pan and cook garlic for 2 mins until just beginning to color.
  • Add greens, sprinkle in some salt and pepper, and cook until done to your liking.
  • When rice is cooked, add it to the pan with greens and toss to combine.

Serves 3 – 4 as a side dish.

_________________________________________________________________________

SIDE NOTES:

~  A side of rice on its own and a side of greens on its own is not nearly as exciting as mixing them together.

~  This time, I used beet greens (shown below).

butteryrice&-greens


Print pagePDF pageEmail page

Spicy Buckwheat Snack

1/2 cup buckwheat groats
2 TBSP tamari/soy sauce
2 TBSP lemon juice
1/4 tsp garlic powder
1/4 tsp ginger powder
1/8 tsp cayenne pepper

  • Soak buckwheat groats for about 6 hours.
  • Drain & rinse in a fine mesh strainer.
  • Combine soy sauce, lemon juice & spices in a small bowl.
  • Add buckwheat & let marinate 1 hour.
  • Drain again, discarding the liquid (don’t rinse).
  • Spread out buckwheat groats on large sheet, & dry either in a dehydrator (anywhere from 4 hours to overnight), or on low heat in the oven for an hour or two (the lowest bake temperature possible for your oven) until completely dry.

______________________________________________________________________________________

SIDE NOTES:

~ These crunchy, tasty, little things are excellent added to salads, trail mix, or simply munched on as is.  My daughter likes them rotated in as a school snack.  The time the container fell off her desk, a few boys that sit next to her helped to clean up. I’m not big on eating off the floor, but apparently, the boys had a nibble & were wowed.

[box]For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten free, be sure to use a gluten free tamari.  If eating 100% raw, use fresh lemon juice, raw soy sauce, and use a dehydrator.[/box]

~ What is a dehydrator?  You’ve probably heard of a “slow cooker”, which is a device that lets you cook foods at a low temperature over a long period of time. A dehydrator has a similar objective, but the temperature is even lower, and it’s for drying as opposed to cooking. It circulates warm air (I usually set mine to 95 degrees) that pulls moisture from the food, which makes it crisp/crunchy while preserving all the nutrients & enzymes. It basically does what the sun would do to produce a “sundried tomato” but in a more controlled environment.

~ I use a dehydrator & let them dry overnight. If using an oven, keep in mind, the idea is not so much to cook them, but to dry them. If your oven has a “warm” setting, that would be ideal. Just pop a few in your mouth after an hour & see if they’re crunchy.

~ Buckwheat is a good source of minerals (particularly manganese & magnesium), fiber, high quality protein (containing all essential amino acids, including lysine which is lacking in many vegetarian foods), and 2 particular antioxidants with significant health-promoting actions (rutin and quercitin). Can be served as an alternative to rice, as a breakfast porridge, ground into flour for pancakes, or added to soups & stews to give them a hardier flavor & texture. Great grain for those with gluten sensitivities as it’s gluten free.

 


Print pagePDF pageEmail page