David and Nicole's Recipes

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Dec 8, 2007 1

Spicy Rice

  • 1 jalapeno, minced
  • 2 tbsp butter
  • 1/4 onion, minced
  • 4 garlic cloves, minced
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 3/4 tsp salt
  • 1 cup long grain white rice
  • 1 3/4 cups chicken stock
  1. Melt the butter in a saucepan and saute the jalapeno, onion, and garlic until tender.
  2. Stir in the rice and continue stirring for 3 minutes.
  3. Add the spices and the salt and stir well.
  4. Add the chicken stock and bring to a simmer.
  5. Cover and cook on very low heat for 15 minutes.  Turn off the heat and let stand 5 minutes.

Nov 14, 2007 1

Serrano Rice

  • 3 tbsp butter
  • 1 serrano chili, minced
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1 carrot, peeled, minced
  • sea salt
  • 1 cup rice
  • 1 3/4 cups chicken stock
  1. Melt the butter in a saucepan and saute the chili, garlic, shallot and carrot until tender.
  2. Add the rice and stir 1 or 2 minutes.
  3. Season with sea salt.
  4. Add the chicken stock and bring to a simmer.  Cover and cook on low heat for 15 minutes.
  5. Turn off the heat and let stand 5 minutes.

Nov 10, 2007 1

Mushroom Beef on Rice

  • 1 portobello mushroom, sliced
  • 3 tbsp oyster sauce
  • 1 tsp cornstarch
  • 1 lb beef, sliced thin
  • 1 tbsp olive oil
  • 1/2 lb mushrooms, sliced
  • 1/4 cup chicken stock
  • 1 tbsp tamari
  • 1 tbsp sambal oelek
  • sea salt
  • white rice
  1. Combine the meat with the cornstarch and the oyster sauce and let stand 10 minutes.
  2. Heat the olive oil in a dutch oven or wok.
  3. Saute the meat for 2 minutes, and then set aside.
  4. Add the mushrooms and the portobello mushroom, the chicken stock, and the tamari and saute until tender.
  5. Season with a light sprinkle of sea salt. Stir in the sambal oelek.
  6. Return the beef to the pot and saute 1 minute.
  7. Serve over steamed white rice.

Oct 26, 2007 1

Garlic Chili Beef with Rice

  • 2 tsp soy sauce
  • 2 tsp cornstarch
  • 1 lb beef, sliced thing
  • 1/4 tsp chinese 5 spice
  • 1 tbsp olive oil
  • sea salt and cracked pepper
  • 5 cloves garlic, sliced
  • 1 jalapeno, sliced
  • 1 tbsp sambal oelek
  • 2 tbsp hoisin sauce
  • 2 tbsp minced basil
  • white rice, steamed
  1. Combine the soy sauce, cornstarch, beef, and chinese 5 spice.  Let stand 10 minutes, after mixing well.
  2. Heat the olive oil in a dutch oven or wok.
  3. Add the garlic and jalapeno and saute until fragrant.
  4. Add the beef and saute 2 minutes.  Season with salt and pepper.
  5. Stir in the hoisin sauce and the sambal oelek and cook 1 minute longer.
  6. Stir in the basil and serve with the rice.

Jun 21, 2007 1

Coconut Rice

  • 1 cup water
  • 3/4 cup canned coconut milk
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 cup long grain white rice
  • 1/2 cup flaked coconut
  1. Combine the water, coconut milk, sugar, and salt in a saucepan and bring to a boil.
  2. Stir in the rice, cover and reduce the heat to very low.  Simmer 15 minutes.
  3. Meanwhile, lightly toast the coconut.  Set aside.
  4. Turn off the heat and let the rice stand 5 minutes.  Stir in the coconut.  Serve.

Mar 16, 2007 1

Cardamom Pilaf

  • butter
  • 1/4 onion, minced
  • 1 cup long white rice
  • 1 1/2 cups water
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1/4 tsp saffron
  • 1/4 tsp ground cardamom
  1. Melt 2 tbsp of butter in a skillet and saute the onion until tender.
  2. Add the rice and stir 2 minutes.
  3. Pour in the water and then stir in the remaining ingredients.
  4. Bring to a boil.  Cover.  Reduce the heat to a low simmer and cook 15 minutes.  Turn off the heat and let stand 5 minutes.  Serve.

Mar 1, 2007 1

Dessert Risotto

  • 6 cups milk, heated
  • butter
  • sugar
  • 1/2 cup arborio rice
  • 1 tsp vanilla
  • 6 tbsp heavy cream
  1. Melt 2 tbsp of butter in a dutch oven and stir in 2 heaping tablespoons of sugar.
  2. When bubbly stir in the rice until it is well coated.
  3. Gradually stir in the milk, 1/2 cup at a time, stirring until it is absorbed between each addition.  This will take about 35 minutes.
  4. Remove from the heat and stir in 3 more tablespoons of sugar, or to taste, the vanilla, and the cream.  Stir well.
  5. Makes 4 servings.

Feb 13, 2007 1

Turkish Pilaf

  • 1 cup raw rice
  • butter
  • 1 tsp salt
  • cracked pepper
  • 2 cups water
  • 1 tbsp chicken bouillon
  1. Melt 2 tbsp of butter in a saucepan.
  2. Add the rice and saute until it starts to look dry and sticks to the bottom.
  3. Stir in the salt, pepper, water, and chicken bouillon.
  4. Bring to a boil, then cover, reduce the heat and let simmer 20 minutes.
  5. Stir in 2 more tablespoons of butter.

Jan 29, 2007 0

Holuptsi

  • 1 cabbage, leaves pulled off the head, ribs sliced so they do not protrude but not cut out completely, core removed (use soured head if available)
  • 1/2 cup vinegar
  • 2 cups rice
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 onion, minced
  • pinch of cumin
  • pinch of dry thyme
  • 1/8 tsp crushed red peppers
  • 1 can Heinz tomato soup
  1. In a big pot, boil about 2 inches of salted water.  Add the vinegar and then put the cabbage head in, upside down in the pot.  Pour boiling water into the cored end of the cabbage until the pot is about half full to 2/3 full.  Cover.  Reduce heat to very low and cook 30 minutes.
  2. Turn cabbage and then cook another 30 minutes.
  3. Bring the rice, water, salt, and pepper to boil on high heat, uncovered.
  4. Shut off the heat and cover.  Let the rice stand until the water is absorbed.
  5. Saute the onion until just transparent with the cumin, thyme, and red pepper.
  6. Stir the onion into the rice.
  7. Line the bottom of a large pot with the ribs and unusable cabbage leaves. 
  8. Preheat the oven to 350 F.
  9. Roll the rice filling into the leaves and then lay them lengthwise in one row on top of the bottom layer.  Cover with another row laying them cross wise on top of the first row.  Add water to the pot so it comes to one inch from the top of the cabbage rolls.
  10. Bake in the oven for 1 hour.
  11. Add the tomato soup (if the cabbage was not a soured head, also add 1/4 cup vinegar).
  12. If most of the liquid is gone add 1 cup of water (if its bubbling then there's enough liquid).
  13. Add about 1/3 cup bacon fat.
  14. Cook 30 minutes.
  15. Add another cup of water if its needed.  Cook another half an hour.
  16. Check the rolls are done, if necessary cook another 30 minutes to 1 hour.

Jan 13, 2007 1

Salmon Rice Bowl

  • 1/2 cup white rice
  • 1 tablespoon minced, peeled fresh ginger
  • 1 tablespoons sugar
  • 1 Thai red chile, seeded,chopped
  • 4 garlic cloves, minced 
  • 4 garlic cloves, whole
  • juice of half a lime
  • 1 tablespoons Asian fish sauce
  • 2 cups bean sprouts
  • 1 tablespoon vegetable oil
  • 2 4 oz. salmon fillets
  • Salt and freshly ground pepper

  1. In a medium saucepan, bring 1 cup of water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 15 minutes. Remove the pan from the heat and let stand for 5 minutes.
  2. Meanwhile, combine the ginger with the sugar, chile and chopped garlic.
  3. Stir in 1/4 cup of water, the lime juice and the fish sauce.
  4. Heat the oil in a large nonstick skillet. Season the salmon generouslywith salt and pepper.
  5.  Add the salmon to the skillet and cook over moderately high heat , skin side down until it is crispy and is cooked most of the way through.
  6. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout but not dry.
  7. Mound the rice in bowls. Top with the beansprouts.  Place the salmon, garlic cloves and ginger-lime sauce and serve.

 

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