Starchy Staple: Cooking Challenge #10

[Trilt]

---

Members do not see this ad.

Rice!
Week number ten

To reiterate the challenge:
Each week will have a different food posted, and the challenge is to prepare a dish highlighting (or at least utilizing) that food. You then take a picture, chow down, and then post it on the thread, with comments and (hopefully!) a recipe. Easy peasy!

Additionally, the food for the next week will be posted along with the current week, so anybody who doesn't have the ingredient on hand can put it on their shopping list.

Current Week's Food: Rice
Current Week Dates: Monday, 7/23 through Sunday, 7/29

Next Week's Food: Beef (substitutes like veggie crumbles is A-OK for veg*ns!)
Next Week's Dates: Monday, 7/30 through Sunday, 8/06

Need Inspiration? Tastespotting, Foodgawker, Nibbledish, or Photograzing may help you out

 

[wildcatj]

Oh! Maybe I'll actually post this week, I have an AWESOME fried rice recipe. And a brand new rice cooker!
EDIT: And here it is!
Indonesian style fried rice
Serves 4-6
1 recipe Faux leftover rice (See below)
1/2 tsp Thai Chili Paste
3 Large Shallots OR 1 Med - Lg Onion
2 T Brown Sugar
2 T Molasses
2 T Fish Oil
2 T Soy Sauce
4 Lg Eggs
1/2 c Veg Oil
12 oz Shrimp (peeled, deveined, and cut into thirds)
Scallions, spring onion, chives (however much you want)

***********
Faux Leftover Rice
Basically all you need to do is have rice that isn't sticky so now I just make it in a rice cooker, or if you have leftover rice you can use that instead.
2 c jasmine, basmati, or long grain white rice
2 2/3 c water

1. Rinse rice until water runs clear.
2. Add rice and water to medium sauce pan.
3. Bring water to a rolling boil, then turn to low and cover for 18 minutes.
4. Pull off heat, place a clean dry hand towel between the lid and the pot and let sit for 8 minutes.
*******************

1. Mix the fish oil, soy sauce, molasses, and brown sugar together in a small bowl.
Cook the eggs in several omelets, cool, cut into whatever shapes you want.
2. Heat the 1/2 cup oil in a wok/large fry pan and add the onions/shallots, cook until really crispy and dark and delicious. Take them out with a slotted spoon and put on a plate with paper towels to wick the extra oil.
3. Poor off all but 2 tablespoons of the oil and add the chili paste. Mix the paste with the oil and let it cook for about a minute to develop flavor.
4. Add the cut up shrimp and cook until cooked.
5. Push the shrimp to the side and pour the saucey mixture in the center. Allow to cook until it boils in the center then add the rice and stir it around.
6. Add the fried onion/shallots, eggs, and scallion/chive to the top.
7. EAT!

 

[orcagirl]

Tonight's dinner: chicken and spinach risotto stuffed portobellos. Will post pictures and results when done.

 

[orcagirl]

Need to get a smaller rotated pic.

Here we go;

Recipe: It's kind of difficult because I didn't measure or follow one. I'll try though.

Chicken:
1 can chicken broth
1 can's worth water
4 chicken breast tenderloins (probably 2 breasts)

Directions: boil chicken in the broth/water mix. Take the chicken out and cut into small pieces when done. Keep the broth/water for the risotto.

Risotto
1 cup rice (short grains work best but I used jasmine just fine)
1 and 1/2 tablespoons butter
~1 tablespoon olive oil
1/2 package of frozen spinach
Seasoning: salt, garlic powder, onion powder, pepper, tomato & basil seasonings

Directions: melt half the butter in a pan and mix with olive oil. Rinse and drain rice. Place rice into hot butter/oil. Stir/saute until rice turns slightly golden. Begin to add the broth/water one ladleful at a time. Stir until liquid is absorbed and add more. Continue this process until the rice begins to form a creamy sauce and is al dente. It takes about 20 minutes. Add the frozen spinach (might work better if it's thawed. Lack of planning here.) Stir in the chopped chicken.

Stuffed mushrooms

Directions: clean portobellos (dusting works fine. Do not rinse. I've made that mistake before.) Remove stems. Scoop the risotto mixture into the mushroom caps. Bake for 15 minutes at 375 and enjoy.

(If you try it, I hope it works like it did for me)

 

[tigerkissedqt]

Turkey sausage & rice stuffed bell peppers with breadcrumb crust

 

[Trilt]

Apparently people cook with rice a lot! We got down to business with this challenge. 🙂

I made this a couple days ago, but didn't take a picture so I'll come up with something else, too.

 

[orcagirl]

I've been meaning to do the rest of them. My summer just was busier than I expected.

 

[PetPony]

I've been meaning to do the rest of them. My summer just was busier than I expected.

Same here. I wanted these challenges to be the reason to start cooking but just didn't get the time for it.

 

[wildcatj]

Same here. I wanted these challenges to be the reason to start cooking but just didn't get the time for it.

Me too except then I did it for this one. But now I actually have to cook for myself. I'm experimenting because many of my family members have problems with gluten and I feel terrible like 90% of the time. And now no gluten (wheat is in EVERYTHING btw) is making me feel pretty great. Which is great in that I feel better, but is sad because gluten is delicious!

 

[katryn]

Me too except then I did it for this one. But now I actually have to cook for myself. I'm experimenting because many of my family members have problems with gluten and I feel terrible like 90% of the time. And now no gluten (wheat is in EVERYTHING btw) is making me feel pretty great. Which is great in that I feel better, but is sad because gluten is delicious!

Join the club! I've been grain free mostly for almost two years now. If you want some awesome recipes, check out everyday paleo, Robb Wolfe's site, and Mark's daily apple. Those are my three go to's. Everyday paleo has a lot of good "substitute" recipes, too.

 

[wildcatj]

Join the club! I've been grain free mostly for almost two years now. If you want some awesome recipes, check out everyday paleo, Robb Wolfe's site, and Mark's daily apple. Those are my three go to's. Everyday paleo has a lot of good "substitute" recipes, too.

Thank you! I'll check those out. I need some more good recipes. I thought I was going to really be suffering because I was eating a lot of wheat, but I haven't been craving it (yet) which is fantastic. But it's only been a couple weeks.

 

[Lactobacillus]

Thank you! I'll check those out. I need some more good recipes. I thought I was going to really be suffering because I was eating a lot of wheat, but I haven't been craving it (yet) which is fantastic. But it's only been a couple weeks.

Do you ever do any grain replacements like quinoa or rice? I know a couple people with either gluten-intolerance or celiac dz (one person in particular that is incredibly sensitive).

Are you affected by any gluten-containing hygiene products (lotions, toothpaste, etc.)?

 

[katryn]

Do you ever do any grain replacements like quinoa or rice? I know a couple people with either gluten-intolerance or celiac dz (one person in particular that is incredibly sensitive).

Are you affected by any gluten-containing hygiene products (lotions, toothpaste, etc.)?

We don't do replacements often. For the most part we just find ways to do without. The few baked goods that we make tend to use almond meal or coconut flour. And no, I don't have issues with anything but food.

 

[wildcatj]

Do you ever do any grain replacements like quinoa or rice? I know a couple people with either gluten-intolerance or celiac dz (one person in particular that is incredibly sensitive).

Are you affected by any gluten-containing hygiene products (lotions, toothpaste, etc.)?

Yeah, I'm not totally avoiding grains, just anything including gluten. Hence my delicious fried rice recipe above 😀.
And as far as I know no problems with hygiene products.

 

[abbercadaver]

I present to you: Shiner Bock Risotto with bacon (with cream cheese stuffed chicken breasts).

View attachment bockrisotto.jpeg

😀

 

[kakurubird]

I present to you: Shiner Bock Risotto with bacon (with cream cheese stuffed chicken breasts).

View attachment 20736

😀

droooool. that risotto!! looks so good and yummy and love the idea!

recipe?

 

[abbercadaver]

droooool. that risotto!! looks so good and yummy and love the idea!

recipe?

I just kindof eyeballed it....but I used.....
1/2 onion
1 clove of garlic
(could have used more of each, it was very mild tasting)
about 3/4 can coconut milk
probably 1/2 to 3/4 to 1 cup chicken stock (I kept adding to make it extra creamy...may have been more)
1 shiner bock 🙂
200g of arborio rice

Have you ever made risotto before? Basically you
-Saute your onions/garlic in a little butter/EVOO (butter has a more delicate flavor that works better with risotto, but EVOO will do in a pinch).
-Then add the rice.
-Toast for a few minutes and enjoy the crackling sound it makes.
-Then add in about 1/2 cup of the chicken stock, stir until all the liquid is mostly absorbed.
-Then add maybe 1/4 can of the coconut milk. Follow same procedure. Then add in the beer 1/2 cup at a time, stirring constantly and adding when the liquid is absorbed.
-After that, just keep adding liquid from the various sources and stirring until you get this thick creamy goodness. It takes about 30-40 minutes to make risotto properly. Anything less than that, and you have undercooked rice and not as much 'creamy' in the risotto.
-On the side...make some bacon (chopped into little squares)
-When the risotto is almost done, throw in the bacon, but save a little to top it with. 🙂

Just look up any recipe for risotto if any of this is unclear. Insert beer and chicken stock and/or coconut milk where it has other liquids.

--Side note: Where most risotto recipes call for white wine is just after the toasting phase....do not add the beer at this point! It'll just foam up and burn off too quickly. Add it after the stock/coconut milk.
--ANOTHER side note: Coconut milk is also not necessary...you could just use the chicken stock and beer. The coconut milk just makes it extra decadent!

 

[equineconstant]

I wasn't actually going to do this challenge, but I made my fried rice tonight, and it fits the theme, so...

This is one of my favorite things to make because I figured out how to do it all by myself, without a recipe, and I'm very proud of that. Also because it's delicious.

Here's how I made it:

Finely mince some onion and garlic. I have no idea exactly how much because I never measure...just a nice little pile that looks right for how much rice you've got. Saute in hot oil in a pan until it starts getting a little brown and obviously cooked. Then add cooked rice and, if you want too, some pieces of cooked chicken/pork/whatever kind of meat you want. I usually use chicken, and that's what's pictured here, but it works really well with pork, too. Pour some soy sauce over the rice and stir it in. It's okay if some of the rice is still white, but get the color distributed all around. Then push the rice mixture off to the side of the pan, leaving a nice clear space.

In that clear space, melt a small amount of butter and use it to country-fry one egg. Break the egg onto the melted butter, poke the yolk with the shell to break it, and let it cook for a little while like that while you go throw the shells away and stuff. Then scramble the egg, and once it's cooked dice it with the end of the spatula.Then you can mix in the cooked egg with the surrounding rice mixture. Finish up with a little black pepper--even if you don't like pepper, it's necessary. Makes the flavor more complex--and another dash of soy sauce mixed in.

...It occurs to me how very inaccurate this recipe is. That's what happens when I'm making up recipes as I go along, I guess.

 

[T_Rose]

I wasn't actually going to do this challenge, but I made my fried rice tonight, and it fits the theme, so...

This is one of my favorite things to make because I figured out how to do it all by myself, without a recipe, and I'm very proud of that. Also because it's delicious.

Here's how I made it:

Finely mince some onion and garlic. I have no idea exactly how much because I never measure...just a nice little pile that looks right for how much rice you've got. Saute in hot oil in a pan until it starts getting a little brown and obviously cooked. Then add cooked rice and, if you want too, some pieces of cooked chicken/pork/whatever kind of meat you want. I usually use chicken, and that's what's pictured here, but it works really well with pork, too. Pour some soy sauce over the rice and stir it in. It's okay if some of the rice is still white, but get the color distributed all around. Then push the rice mixture off to the side of the pan, leaving a nice clear space.

In that clear space, melt a small amount of butter and use it to country-fry one egg. Break the egg onto the melted butter, poke the yolk with the shell to break it, and let it cook for a little while like that while you go throw the shells away and stuff. Then scramble the egg, and once it's cooked dice it with the end of the spatula.Then you can mix in the cooked egg with the surrounding rice mixture. Finish up with a little black pepper--even if you don't like pepper, it's necessary. Makes the flavor more complex--and another dash of soy sauce mixed in.

...It occurs to me how very inaccurate this recipe is. That's what happens when I'm making up recipes as I go along, I guess.

That's similar to something I made a few weeks ago (maybe it was the egg week?), so I know it's delicious! 😉

All the posts so far look really really good! 😀

 

[T_Rose]

Onigiri! (AKA Rice Balls)

This is a Japanese food. I actually entered a picture from when I first made this years ago into a cooking contest and won a small prize for it. 🙂

Recipe:
Hot Cooked Rice (The sticky kind!)
Filling (Anything you want. I used a sausage mixture (sausage, cream cheese, tomato) for half and tilapia with lemon pepper seasoning for half.)
Salt
Nori (AKA seaweed)

When the rice is still hot but bearable to touch, place some onto a piece of plastic wrap (so that your fingers don't touch the sticky rice). Add salt. Mix it together with your hands, flatten, and make an indent for the filling. Add filling, and then roll the rice in your hands (with the plastic wrap still around it) until the filling is covered. Make into a triangle shape. Wrap a strip of nori around the rice ball. Enjoy! 😀

No cute animals this time, but I did make a few of the rice balls into animals. I also put a sabre on one to celebrate the Olympics since the fencer, Mariel Zagunis, carried the US flag in the opening ceremony.

 

[equineconstant]

Onigiri! The Japanese language club at my school had an onigiri-making event last year. So good!