Curried Rice Crackers

Snacking on my mind again. Thinking about all the ways I feed my body, snacking happens fairly often for me. I try to go for the handful of almonds or a dried apricot or plum. However there are times that call for a bit more...crunch, shall we say. I made these crackers and felt that they were worthy of sharing. Let me know if you like them.

Curried Rice Crackers
2 cups cooked rice (for the photo above, I used 1 cup brown and 1 cup black)
1 1/2 teaspoon curry powder
1 teaspoon salt
1 teaspoon toasted sesame oil
1 tablespoon grape seed oil (or other vegetable oil)
2 tablespoons water
2 tablespoons sesame seeds
Heat oven to 375 degrees. In a food processor bowl, combine rice and curry. Process by pulsing until the rice is pulverized. Add the salt, sesame and grape seed oils. Process on a steady setting until the mixture begins to pull together. While machine is running, pour in 1 tablespoon water. Add another tablespoon slowly, using just enough to help the dough form a ball. Stop the machine and add the sesame seeds. Pulse a few times to combine. Place a sheet of parchment paper on a large baking sheet. Turn the dough onto the paper and spread it out very thin using a rubber scrapper. It should be thin enough to yield a crisp cracker that you can almost see through when baked. Cut with a pizza cutter into 1 1/2 inch squares. Bake for 30 to 35 minutes until beginning to brown. The crackers will pull apart as they bake. Serve with veggies or hummus if desired.

Hints: Great way to use left over rice. I keep some cooked rice in my freezer and use it for things like this. Getting the mixture thin is crucial to having crackers verses weird, leathery textured things. Bake longer if you need to get them crisp. It is hard to see the browned look in these photos because of the black rice, with brown or white rice, you will be able to tell easier. You can certainly change up the flavor by omitting the curry and replacing it with another spice or herb. The parchment paper helps with the spreading and the clean up but these could be made without using it or use a silicone sheet.

When you need a "crunch", nothing else will do. These are a good alternative to chips or popcorn, (although some days are chip worthy). The dark color you get with black rice is super fun to add to a snack or appetizer platter. Dairy and gluten free, too.

Shrimp Fried Rice

Busy days, building stress and too many party foods can wreck havoc with your eating habits, your exercise schedule and your equilibrium. What you need is an easy and quick dish that is full of good-for-your-body-and-soul-ingredients. This fried rice will fit that bill and cooks in one pot!

Shrimp Fried Rice
2 teaspoons peanut oil
2 teaspoons coconut oil
1/3 cup finely diced red bell pepper
1/3 cup finely diced celery
1 clove garlic, minced
1/3 cup shredded carrot
1 cup shredded cabbage
1/2 cup mukimame (shelled, cooked soy beans)
1 teaspoon grated fresh ginger root
4 ounces small cooked shrimp
2 cups cooked rice (I use 1 cup white and 1 cup black)
1 teaspoon toasted sesame oil
3 tablespoons light soy sauce
1 egg
Heat a wok over high heat. Add oils. Stir in red pepper, cook and stir for 1 minute. Add celery and garlic, cook and stir another minute. Add cabbage, cook and stir another minute. Add soy beans and ginger, cook and stir another minute. Add shrimp and rice, stir to mix then add sesame oil and soy sauce, cook and stir for another minute. Pull fried rice to upper edges of wok, opening up a space in the bottom of the pan and drop the egg into the center. Quickly scramble it and then allow it to cook. When the bottom has set up, scramble it again to get it all cooked. When it is all solid, break it up and stir to distribute throughout the rice. Serve immediately. Pass additional soy sauce.

Hints: The prep work is the most time consuming. I put pre-cooked frozen salad shrimp and mukimame in a colander and run cool water over them to thaw them out, then let them drain thoroughly. Dice and shred the veggies and grate the ginger. Use any type of rice, your favorite is probably what you will have on hand. It is like any stir fry in that you need to have the ingredients you will be using at hand when you start. From there, cooking is a cinch and you are minutes from serving dinner. I use two bamboo (or wooden) spoons with flat sides to stir fry. Keep the pan hot while you are cooking. I serve this meal right from the pan. 

This is the type of meal that most people love, tasty, filling and simple. There won't be any leftovers. You won't be hungry in an hour or two. It is quick and easy to create. And only one pot to clean. Such a good way to go on a hectic schedule day.

Soup w/ Black Rice and Chicken

The French Onion Soup from yesterday: a Classic. The Purple Lime Soup today: totally Nouveau.

Purple Lime Soup: Wasatch Mountain Chef

Purple Lime Soup
4 cups water
1 tablespoon chicken stock paste
1/2 teaspoon salt
1 1/2 cups cooked black rice (Cilantro Lime is a great choice)
1 1/2 cups chopped roasted chicken
1/2 cup diced purple onion
1/4 cup lime juice
2 tablespoons corn starch
1/4 cup chopped cilantro
Greek yogurt and avocado for garnish
Heat water and stock paste to a boil in a medium size sauce pan. Stir in salt, rice, chicken and onion. Cook for 7 to 10 minutes. In a small bowl, combine lime juice and corn starch until smooth. Pour into soup and stir well. Return to a simmer and cook another 3 or 4 minutes. Stir in cilantro, adjust seasonings and serve garnished with yogurt and avocado. Serves 4.

Hints: This soup pulls together quickly if you have some leftover rice and some roasted chicken in your freezer. Start the water heating as you chop the chicken and dice the onion. Coconut Black Rice is another great choice in this recipe but plain black rice works well. The lime flavor is very pronounced and if you want, you can certainly cut back on the amount used. Roasted chicken has a better flavor than boiled or steamed chicken, but as always, use what you have on hand. I'm going to try adding some diced sweet potato to this soup next time. Won't that be colorful?!

Variety is the stuff of great eating. Classic to trendy and everywhere in between. Learn some basic techniques with classics and then let your imagination take you places. (Everything won't always turn out great but most of it will.) Then you become the author of your own culinary destiny!

Taco Mania 2 - Beef Chili Rojo and Cilantro Lime Rice

As promised, here is the second taco recipe. This one a stunning beef rojo taco filling (would also work for tamales). Although it simmers for a long time, the actual prep time is minimal. And again, it is a terrific make ahead dish, re-heating and even freezing beautifully. Check out the bottom of this post for a cilantro lime rice accompaniment.

Utah Style Beef Chili Rojo
3 1/2 to 4 pounds lean beef roast
3/4 cup flour
2 teaspoons salt, divided
3 teaspoons chili powder, divided
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
4 tablespoons oil, divided
3 cups diced red pepper (about 2 large)
2 to 3 cups diced sweet white onion (about 2 large)
2 cloves garlic, smashed, peeled and chopped
1 teaspoon cumin
2 tablespoons tomato paste
1 tablespoon beef stock paste
2 cups water
Trim fat off roast and dice into 3/4 inch cubes, (cut slices and then strip slices then cube strips). Mix flour, 1 teaspoon salt, 1 teaspoon chili powder, mustard and pepper in a bowl. Heat a 12 inch skillet over medium high heat. Dredge 1/4 of the beef cubes in flour mixture. Add 1 tablespoon of the oil to the hot pan and as soon as it is shimmering, place dredged beef cubes into the pan in a single layer. Cook undisturbed for 1 1/2 to 2 minutes so that cubes brown nicely. Stir beef and allow to cook another minute. Stir once more and allow another 30 seconds or so, browning at least 3 sides of most of the cubes. Transfer cubes to a stove top and oven proof casserole (an enamel covered cast iron pot or dutch oven type). Repeat with the remaining beef in three more batches, adding 1 tablespoon oil prior to each. There will be a deep brown fond (cooked flour, oil and meat drippings) on the bottom of the skillet after the last beef is browned. Place veggies and garlic in the pan and sprinkle with remaining chili powder and cumin. Saute for 2 minutes then stir in tomato paste and cook for another 2 minutes. Mix the beef stock paste and remaining salt into the water and use to deglaze the skillet, scraping the fond off the bottom. Pour the contents of the skillet over the beef and and stir to mix. Cover the pot and simmer for two hours, stirring every 20 minutes or so. After two hours, remove lid and continue to simmer for another two hours or until chunks are fork tender and sauce has reduced and thickened to gravy consistency. Serve warm, or cool and refrigerate overnight, reheating in a 325 degree oven for 1 hour.
Serve with: tortillas, black beans, cilantro lime black rice*, jack cheese, lettuce, diced red peppers, lime wedges, sour cream and hot pepper sauce or salsa.

Hints:The cooking process can be sped up using a pressure cooker. Cook the meat and sauce under pressure for about 15 minutes--reduce the liquid to 1 1/2 cups water; you will still need to simmer to reduce and thicken the sauce for an hour or so. The cut will make a difference in the amount of cooking time needed to tenderize the meat. A tougher cut will take longer. The following is a basic recipe for cilantro lime rice made with black rice instead of a white variety. I really like it but feel free to switch out the black for white. The coriander, which is cilantro seed, yields another layer of the cilantro flavor.

Cilantro Lime Black Rice
1 cup black rice
2 cups water
1 teaspoon salt
1/2 teaspoon coriander
1 lime, juice and zest
1/4 cup chopped cilantro
Combine rice, water, salt and coriander in a rice cooker. Wash the lime and zest it with a microplane right over the pot. Cut the lime in half and squeeze the juice into the opt as well. Cover and cook according to manufacturers directions. Stir cilantro into hot rice just before serving. (Can be made in a covered sauce pan on the stove top and will need to simmer about 40 minutes.)

I am a taco maniac and I admit it. I can pass on some foods but a taco always temps me to indulge and usually I succumb. Some foods are like that for all of us; we have our own Achilles Heel and if yours is tacos too, lets get together for lunch sometime soon!

Black Rice in Cream on Meringue Nests

Light and Dark. Here is another idea for using pomegranates and black rice together. This time I've created a new version of Rice en Creme served on a meringue shell. A fine dessert for any meal.

Meringue Nests w Black Rice in Cream
3 egg whites
1/4 cup plus 3 tablespoons sugar
1 teaspoon almond extract, divided
1 cup heavy cream
1 cup cooked black rice, or Coconut Black Rice
1 cup pomegranate arils, plus more for garnish
1/8 teaspoon salt
Pistachios, chopped for garnish
Heat oven to 250 degrees. In a large mixing bowl, whisk egg whites until they form soft peaks. Slowly sprinkle in 1/4 cup sugar while continuing to beat the whites. When stiff peaks are formed, add in 1/2 teaspoon almond extract and stir to combine. Line a baking sheet with parchment paper and spray paper lightly with oil. Spoon or pipe whipped egg whites onto paper forming 6 nests. Bake in oven for 30 minutes, then turn oven off but don't open the door. Leave meringue nests in oven 2 hours longer. Remove from oven and allow to cool completely before using.
Whip cream to stiff peaks. Stir in 3 tablespoons sugar, 1/2 teaspoon almond extract, black rice, pomegranate arils and salt. To serve, Place nests on serving plates, spoon cream and rice mixture onto nests, then garnish with extra pomegranate arils and chopped pistachios.

Hints: You can substitute white, brown or red rice for the black. Which ever you use, it needs to be chilled or at least room temperature when mixing with the cream. Also, raspberries, blackberries or chopped kiwi are good substitutes for the pomegranate. And of course, garnish as you wish. One large meringue shell can be made instead of the individual ones. It will need to bake another 15 to 20 minutes before turning off the oven. This recipe works just as well if you halve the cream. Once the cream is on the meringue nests, they will begin to soften, so serve immediately.

The flavors and textures of the pomegranates and black rice are fabulous mixed with the cream and the meringue. This dish is a delight and works well with all kinds of meals. Not too heavy and not too sweet. Also, very easy to modify according to what you have on hand. I love those kinds of dishes and I bet you do, too.

Black Beans, Black Rice and Pomegranate Salad

Deep and Dark. Love this salad for Halloween or Thanksgiving! Dramatic looking black and red...loaded up with antioxidants and chock full of flavor, it is a rift on the old rice and beans combo that you find in many food cultures around the world. I created this one especially for Halloween but I am sure I will be serving it all pomegranate season long. (Thanks to Craig for the BOX of pomegranates! I'm putting them to good use.)

Deep Dark Salad
1 1/2 cups cooked black rice or Coconut Black Rice, or Cilantro Lime Black Rice
1 1/2 cups cooked black beans (canned is fine, home cooked is better)
1 1/2 cups pomegranate arils
1/3 cup finely diced purple onion
1 ripe avocado for garnish
Dressing:
1/3 cup orange or clementine juice
2 teaspoons balsamic vinegar
2 teaspoons cocoa powder
1 1/2 teaspoons salt
2 teaspoons honey
1/4 cup almond oil (or vegetable oil)
Mix rice, beans, pomegranate and onion together in a serving bowl. Blend all the dressing ingredients except oil in a small bowl.Heat for 15 seconds or so in a microwave or warm in a hot water bath. Whisk in the oil and pour over the salad. Toss thoroughly and garnish with avocado when ready to serve. Good served at room temperature or chilled. The flavors will meld more if allowed to sit for at least an hour.

Hints: It took me a few tries to get the right balance of flavors in the dressing. The rice and beans are solid enough flavors to stand up to the cocoa powder.  However, if you are scared, you can leave the cocoa powder out and it will be a citrus dressing and that may make some of you more comfortable. This dressing would be good on different salads, like a spinach and pear with pecans or Romain with apples and feta. I have also used lime juice instead of orange and found it needed another teaspoon of honey that way. See my post Pomegranate Sauce for a good way to work over a pomegranate. One medium pomegranate will yield about 1 1/2 cups of arils.

This may take a leap of faith but I think you will really, really enjoy this salad. It works as a side dish with pork or turkey cutlets, or a main dish salad served over a bed of mixed greens, add some fresh mozzarella or chopped nuts if you want to up the protein level. My family was split on this recipe the first time I made it and so I did some tweaking for this blog version. I really appreciate their willingness to go along with all my culinary experimenting and their great feedback on what works and what needs work. Thanks team!

Twisted Vintage: Black Rice Pudding

Kinda like shopping at a vintage store...taking a great old dish and making it "hipster" with just a few twists. Only a dessert doesn't take as much commitment as a 60's Twiggy dress.

Black Rice Pudding
3 cups cooked black rice
2 eggs
1 cup milk
1 cup half and half
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon grated fresh ginger root
1/2 teaspoon salt
1 vanilla bean
Preheat oven to 350 degrees. Butter 4 ramekins, 16 ounce capacity, and split the rice equally into them. In a mixing bowl, beat eggs then add milk, half and half, molasses, brown sugar, ginger, salt and the scraping of the vanilla bean. Beat until well combined and pour evenly over rice. Place ramekins in a baking dish with sides. Fill baking dish with water half way up ramekins. Place 1/4 of the vanilla bean pod gently on top of each portion. Bake for 35 to 40 minutes. Serve warm or cold.

Hints: Use left over black rice or coconut black rice for this dessert. It is also great for breakfast or brunch. Use only brown sugar if you don't like the intensity of molasses. I don't bother to peel the ginger root before micro-planing it in this recipe. Scraping a vanilla bean is easy; slit the pod lengthwise and open it up. Lightly pull a knife down the inside and use what collects on the knife in your recipe. Including the pods will add more flavor to the finished dish and eating the pods won't hurt you, but the taste and the texture is not very good and I would encourage you to discard them.

Black rice is a relatively new food for me and I am so glad I found it. Asian markets sell it by the bag and it is worth going out of your way to find some. Cooking it just like you would brown or white rice makes it so easy to incorporate into your diet. My only other advice is to have a tooth pick handy after you eat it.

Black Rice

As promised in an earlier blog, my version of the coconut black rice served at Unicorn Pan Asian Cuisine in San Francisco. 

Coconut Black Rice

1 tablespoon coconut oil
1 cup black rice (available at Oriental markets)
1 2/3 cups water
2/3 cup coconut milk
1 tablespoon raw sugar
1/4 teaspoon salt

In a medium size hot skillet, melt coconut oil. Add black rice and saute stirring frequently for 3 or 4 minutes. Add water, coconut milk, sugar and salt. Bring to a boil then cover with a tight fitting lid and reduce heat to medium low. Cook, stirring occasionally for about 40 minutes or until liquid is absorbed and rice is tender. You may need to add additional water (about 1/3 cup) and continue cooking for another 10 minutes or so.

Hints: Coconut oil comes in a jar and has a spreadable consistency at room temperature. I keep mine refrigerated to prolong its shelf life. It is available in most grocery stores. I use light coconut milk just for the reduced calorie count. The coconut flavor is very subtle in this dish; I don't think people would know it was coconut unless you told them. Black rice is a beautiful whole grain with a slightly nutty flavor naturally. It is delicious and healthy. It also stains things a deep shade of purple so be careful when cooking it. The other thing to be aware of is the particulate matter in your teeth when you finish eating black rice. It is not too attractive.

I can't wait to get back to San Fran for a bowl of carrot chowder and side of black rice. I will also hit Zazill for the best chili relleno I've come across (and I have come across quite a few in my time). But first is a trip to Albuquerque in October. And then to Austria for a week--WOW the food there is fabulous too. Now that I am thinking of it, most places I go, I find outstanding food--either I am not very picky or I am very lucky.