Asian flavors · Dessert · Do-ahead · Grains · Nuts

Kheer (Spiced Indian rice pudding)

November 13, 2011September 9, 2022 Belinda

This recipe comes from fellow blogger “One Perfect Bite”. Well worth subscribing to!

4 -6 servings

1/2 cup basmati rice
1 tbsp clarified butter or ghee
6 cups whole milk
10 tbsp sugar
a few strands of saffron
1 tsp golden raisins (I put a 1 tbsp in)
1 tsp ground cardamon
1/2 cup thinly sliced cashews, slivered almonds or pistachios

Soak rice in water for 30 minutes before cooking. Drain.
Melt ghee in a large pan, add rice and saute until translucent.
Add milk to the rice, stir and simmer until liquid has been reduced by half.
Stir in sugar and saffron and cook until sugar is dissolved. Add the raisins, nuts and cardamon and simmer for a few more minutes.
Remove from heat and serve warm or cold.

Do-ahead · Fruit · Gluten Free · Grains · Nuts · Salad

Quinoa, beet, feta and caper salad

October 8, 2011July 30, 2023 Belinda1 Comment

I had a version of this at Hugos restaurant in Hollywood and absolutely adored the combination of flavors. I rushed home, via the supermarket and immediately made a version of it that is actually better!
I don’t want to dictate measurements too much as you can pretty much improvise.

1 cup quinoa
2 cups water or chicken broth. (I like to use chicken broth as it gives more flavor)
4 large beets, roasted, peeled and chopped small (1/2″ size cubes)
finely chopped red onion and scallions
small cubes of peeled raw carrots
1/2 cup golden raisins
finely chopped fresh Italian parsley and fresh mint
1 tbsp capers, drained, but keep the liquid to use in the dressing.
1/2 cup crumbled Gorgonzola or blue cheese
1/2 cup lightly toasted walnut pieces
cayenne pepper
Extra virgin olive oil
good balsamic vinegar
freshly squeezed lemon juice

Preheat the oven to 400 degrees
Roast the beets individually wrapped in aluminum foil and a few drops of water per beet so as not to dry out while they’re cooking. They will take about 1 hour or even more. Pierce each foil parcel with a fork or skewer to test they’re cooked, then remove and peel when a bit cooler.
Chop the beets into small cubes.
Cook the quinoa in boiling water or broth for 15 minutes until all the liquid has gone, then put into a large bowl and allow to cool.
Add the chopped beets, chopped onions, chopped herbs, raisins, capers, crumbled blue cheese, walnut pieces and mix well.
Pour in olive oil, balsamic vinegar, lemon juice and season well. Add some caper juice, a little cayenne pepper and mix well.
Leave the salad in the fridge for 1 hour for the flavors to mingle.

Asian flavors · Do-ahead · Gluten Free · Grains · Vegan · Vegetable-related

My brown rice salad with two sesame flavors

October 8, 2011September 9, 2022 Belinda

This has a wonderful nutty flavor and is very moreish.

1 cup (at least) uncooked long or short grain brown rice
2 tbsp vegetable oil
2 tbsp fresh lemon juice
2 tsp toasted sesame oil
1 cup peeled and coarsely shredded carrots
A good handful of chopped cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
2 tsp sesame seeds, toasted in a dry skillet

Cook the rice according to the instructions on the packet. Drain and let stand, uncovered until cooled.

Whisk the oil, lemon juice and sesame oil in a large bowl. Add the cooked, cooled rice, carrots and scallions and cilantro. Toss to blend and season if necessary.

Sprinkle with the chopped peanuts and sesame seeds, toss once and serve

Egg based · Gluten Free · Grains · Meat

Bacon and leek risotto with poached egg

August 25, 2011February 8, 2016 Belinda1 Comment

Serves 6

PREP TIME: 50 minutes

TOTAL TIME: 50 minutes

Recipe c/o Jill Duplex

So tasty and comforting!

Ingredients

6 large eggs

5 cups chicken broth

1 tablespoon olive oil

6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces

2 cups thinly sliced leeks (white and pale green parts only; about 2 large)

1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)

3/4 cup dry white wine

3 tablespoons finely chopped fresh Italian parsley

1 tablespoon butter

2 tablespoons finely grated Parmesan cheese

Fresh Italian parsley leaves (for garnish)

Additional finely grated Parmesan cheese (for garnish)

Preparation

Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt.

Working with 1 egg at a time, crack into small bowl and slide egg into simmering water.

Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes.

Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water.

DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally.

Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish.

Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes.

Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total.

Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg.

Sprinkle egg with salt and pepper.

Sprinkle with parsley leaves, additional cheese, and reserved leeks.

Do-ahead · Egg based · Gluten Free · Grains

Provencal gratin of spinach and zucchini

August 23, 2011September 9, 2022 Belinda

Provence (my most favorite part of the world) is known for it’s terracotta (baked earth) flower pots, urns, tiles and even cooking dishes. A “Tian”is a type of earthenware gratin dish which also gives it’s name to the food cooked in it.
They are generally vegetable oriented; and often rice grown in the Camargue (the marsh land of Provence) is added to the dish to make it more substantial.
This is an easy dish to double.

Serves 6 – 8

Ingredients
1 1/2lbs fresh spinach, washed
3 good sized zucchini, grated
4 oz short or medium grained rice
2 large onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
4 extra large whole eggs
1 cup whole milk
3/4 cup grated Parmigiano Reggiano cheese
2 tsps salt
freshly ground black pepper
good pinch grated nutmeg

Assembly and Presentation
Preheat the oven to 375 degrees.

Oil a fairly large earthenware oven dish with a bit of olive oil.
In a saute pan cook the chopped onions and garlic until soft. Season with salt and pepper and add the grated zucchini and cook for an additional 10 minutes until the zucchini is wilted.

Blanch the spinach in boiling salted water for 2 minutes. Drain and refresh under cold water. Squeeze out the excess liquid and chop the spinach.
Put the rice in a pan of boiling salted water and simmer for 12 minutes. Drain.
Beat the eggs and gradually stir in the milk. Season with salt, pepper and nutmeg. Add the zucchini, spinach. rice and parmesan.

Pour into the gratin dish and bake for 30 minutes. Serve hot .

Gluten Free · Grains

Leek, spinach and dill weed pilaf

August 21, 2011February 8, 2016 Belinda

I serve this with the “Mediterranean Fish Dish” and countless other dishes, as the leeks give such a wonderful flavor through the rice. A lot of people don’t like leeks, but you won’t even know what they are by the time you’ve finished the dish!

Serves 4

4 good sized leeks, rinsed and chopped lengthways, then across in 1/2 inch slices.
Butter
8 oz washed baby spinach
1 good tbsp dried dill weed.
salt and pepper
2 cups chicken broth
1 cup long grain rice

Saute the leeks in a good knob of butter and add the dill weed. When they are soft, add the rice and stir, coating well with the leeks and butter, season with salt and pepper. Add the chicken broth and spinach, bring to the boil, stir well and turn down to low. Cover and cook with the lid on following the cooking time on your rice packet. (Usually 20 minutes)
When ready, give a stir and serve.

Do-ahead · Fish · Grains

Prawn and Grits casserole

July 16, 2011September 9, 2022 Belinda

Thank you to the food blog “Sauce and Sensibility” for this. Sometimes you just have to have this sort of comfort food!

Serves 6 – 8

4 cups chicken broth
1 cup regular grits or quick cooking grits
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack pepper cheese
1 bunch scallions (about 6 -8) thinly sliced
2 tbsp unsalted butter
1 large garlic clove, minced
1lb small cooked, peeled prawns, but not over cooked. Boil raw prawns briefly, it works much better.
1x 10 oz can diced tomatoes with green chilli, drained
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp Louisiana hot sauce

Bring the chicken broth and salt to a boil in a large saucepan. Stir in the grits.

If you’re using regular grits, cover, reduce the heat and simmer for about 20 mins or until done.
If using quick cooking grits, stir constantly until done, about 4-5 mins.

Stir together the cooked grits and both cheeses.

Melt the butter in a skillet over medium heat. Add the scallions and garlic and saute for 5 minutes or until tender.

Stir the onion/garlic mixture and the prawns into the grits mixture.

Stir in the tomatoes with green chilli, the black pepper and additional salt if needed.

Pour into a lightly greased 2 quart baking dish.

Bake at 350 degrees for about 30 minutes.