paella style rice

spanish rice

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1/2 red pepper, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 cup peas
  • 1 packet yellow rice (see photo below)
  • 1 potato, cubed and roasted (optional)
  • 1/2 cup tomato sauce
  • 1 1/2 cups chicken stock
  • Chicken, cooked and diced (I used leftover roasted chicken + 3 Trader Joe’s andouille chicken sausages)

Directions:

  1. Add olive oil to a large pan, and turn heat to medium-high.  Add onion and sautee until slightly translucent.  Add red pepper and peas to pan and cook another few minutes, stirring often.  Add garlic and cumin, and cook another minute. Stir in rice, and add tomato sauce/ chicken stock after about a minute. Throw in cooked chicken/ sausage along with potato, if using.
  2. Bring everything to a boil, and then reduce to a simmer.  Simmer on medium for about 20 minutes, or until rice is cooked. Adjust seasoning with salt and pepper, to taste

spanish rice bag

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sushi!

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ingredients: rice (sushi rice, rice vinegar, sugar, sea salt), seaweed wrappers, & whatever else you feel like using! we bought salmon and tuna (about 1/10 pound of each), avocado, cucumber, carrots, and sesame seeds. we also had soy sauce, wasabi powder, and teriyaki sauce on hand. and you will of course need a rolley thing to form the sushi– we found a plastic-y one that looked easier to clean than the bamboo ones, but i’m sure anything you find in a store would work just fine.

rice: adapted from alton brown:

cook 3/4 cup rice with 1 cup water in rice cooker. while rice is cooking, get small bowl and add to it: 1 1/2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 tablespoon kosher salt– microwave this all together for about a minute. put cooked rice into large bowl, and pour vinegar mixture over. gently fold rice as it cools, following directions from this guy

while rice cools, cut veggies and fish– again, just follow directions from this guy! 

roll sushi, following directions from this lady — except, i found that it was better to use way less rice than she recommended, and only half a seaweed piece at a time.

get creative! we had a lot of fun making one roll of sushi at a time and then sitting down to eat it before trying something new, but next time we will probably make it all at once so we can sit down and eat it more like a normal meal. next time paul wants to try different kinds of raw fish, and i want to experiment more with random veggies! (i’m thinking goat cheese and roasted broccoli for one, woooo)

(1. first one pictured at the top was salmon and avocado)

2. tuna, avocado, and cucumber

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3. salmon marinated briefly in teriyaki sauce with cucumber

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4. inside out! cucumber, avocado, and carrots. to make the sushi inside-out, put rice on seaweed normally, but then flip it over onto a piece of plastic wrap before placing on roller. definitely use sesame seeds to make rice a bit less sticky.

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5. tuna (you can tell we were making sushi for a while, it got dark so sorry for the bad lighting!)

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6. avocado

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mexican pulled chicken + rice

note: these proportions were huuuuuge– paul and i had 5 friends over for dinner for dinner, and even with the 7 of us there were a ton of leftovers. they made awesome tacos with shredded cheese and avocado.

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adapted from http://iowagirleats.com/2012/09/27/crock-pot-chicken-tacos-with-mexican-rice/

PULLED CHICKEN:

ingredients:

-6 boneless/skinless chicken breast halves

-1 28 oz can diced tomatoes

-1 14 oz can corn, drained

-1 14 oz can black beans, drained

-1 packet taco seasoning

-about 2-3 cups of chicken broth (enough to submerge everything else)

directions: throw everything in a slow-cooker and set for 8 hours on low. remove chicken to pull it apart, then return to crock pot to keep warm.

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RICE:

ingredients:

-1 medium diced onion

-1 cup diced tomatoes from cooked pot of crock pot goodness

-2 cups liquid from cooked pot of crock pot goodness

-1 cup chicken broth

-1.5 cups rice, rinsed

directions:

sautee onion in a bit of olive oil until translucent. add to a pot with all of the other ingredients, bring to boil, and then lower temperature/ cover to cook until done- about 20 minutes.

spanish lentils and rice

adapted from elisabeth luard’s book classic spanish cooking: recipes for mastering the spanish kitchen

i soaked the lentils while at work during the day, probably about 8-9 hours, then rinsed them and put them in a pot with chopped onion and one clove of minced garlic. i added some water (probably about 2 cups– a bit too much), brought everything to a boil, and then simmered covered for about 15 minutes. afterwards, i added salt and pepper to the lentils and served them over a bed of spanish white rice. for extra yummies, i added a fried egg on top.