2 1/2 TBLS canola oil, divided 1 cup brown rice, prepared according to package directions 1 package (14 oz) frozen Asian mixed vegetables 1 clove garlic, minced 4 eggs 1/2 tsp salt 1/8 tsp black pepper 1/4 cup minced green onions 2 to 3 tsp soy sauce
1. Heat 1 TBLS oil in large nonstick skillet over medium-high heat. Add rice; cook and stir 3-5 minutes. Transfer to large bowl. Add 1/2 TBLS oil to skillet. Add vegetables and garlic. Cook and stir over high heat 3-5 minutes or until vegetables are hot and any liquid evaporates. Transfer to same bowl; set aside.
2. Add remaining 1 TBLS oil to skillet. Beat eggs, salt and pepper in small bowl. Poor into skillet. Gently scramble over medium heat. When eggs are just set, add rice mixture and green onions to skillet; mix well. Sprinkle with soy sauce. Makes 6 servings.
1 medium white onion, chopped 1 Anaheim pepper, de-seeded and chopped 1 Jalepeno, de-seeded and chopped 1 Serano pepper, de-seeded and chopped 2-4 T. fresh chopped cilantro 2 cloves garlic, minced 36oz of canned,petite diced tomatoes, drained. Or 3 lbs fresh, chopped Salt & Pepper to taste Juice of one lime
Combine all ingredients and stir well. It's good right away, but better the next day after the flavors get to marinate! This recipe is fairly mild. To make it spicier, don't completely de-seed the pepper or add more!
PUMPKIN SEED-CILANTRO BUTTER - makes about 1/2 cup (From Disney's Yacht Club Resort at Disney World to serve on top of baked or boiled potatoes, or even with warm dinner rolls)
Toast the pumpkin seeds in an 8-inch dry skillet over medium-high heat, turning frequently (about 3-4 min). Transfer to a small bowl and let cool. With a food processor or a sharp knife, finely chop the pumpkin seeds. In the same small bowl, stir together the pumpkin seeds, butter, lime juice, cilantro, and garlic; blend well. Use immediately or store, covered and chilled, for up to 3 days.
OSCAR'S POTATOES - serves 4 to 6 (From the Carnation Cafe at Disneyland)
1 large white onion, cut in half and thinly sliced 4 Tbls butter, divided 2 lbs red potatoes, thinly sliced Coarse salt and freshly ground black pepper, to taste
COCONUT GINGER RICE - serves 6 to 8 (From the Crystal Palace at Magic Kingdom in Disney World)
2 Tbls vegetable oil 2 Tbls grated fresh ginger 1 1/2 cups long-grain white rice, rinsed and drained 1 1/2 cups water 1 cup canned coconut milk 4 chopped scallions, plus more for garnish 1 tsp coarse salt 1/4 tsp freshly ground black pepper
Heat the oil over medium heat in a 10-inch skillet or 2-quart saucepan with a lid. Add the ginger and cook, stirring, for 2 min. Add the rice, and cook, stirring, for 1 min, or until it crackles. Add the water, coconut milk, chopped scallions, salt, and cracked pepper, stirring well. Reduce heat to low, cover, and cook for 20-25 min, or until the rice is cooked through. Serve hot, garnished with remaining scallions.
CILANTRO LIME RICE - HEATHER'S RECIPE
ReplyDelete1 cup long grain rice
2 cups water
1 tsp lime zest
2 TBLS fresh squeezed lime juice
½ c chopped fresh cilantro
In a rice cooker (or stove top) add your rice and water and cook till done. Right before serving stir in remaining ingredients.
FRIED BROWN RICE WITH ASIAN VEGETABLES
ReplyDelete2 1/2 TBLS canola oil, divided
1 cup brown rice, prepared according to package directions
1 package (14 oz) frozen Asian mixed vegetables
1 clove garlic, minced
4 eggs
1/2 tsp salt
1/8 tsp black pepper
1/4 cup minced green onions
2 to 3 tsp soy sauce
1. Heat 1 TBLS oil in large nonstick skillet over medium-high heat. Add rice; cook and stir 3-5 minutes. Transfer to large bowl. Add 1/2 TBLS oil to skillet. Add vegetables and garlic. Cook and stir over high heat 3-5 minutes or until vegetables are hot and any liquid evaporates. Transfer to same bowl; set aside.
2. Add remaining 1 TBLS oil to skillet. Beat eggs, salt and pepper in small bowl. Poor into skillet. Gently scramble over medium heat. When eggs are just set, add rice mixture and green onions to skillet; mix well. Sprinkle with soy sauce.
Makes 6 servings.
de HOYOS MEXICAN RICE
ReplyDelete1 Tbls organic virgin coconut oil
1 clove garlic (optional)
1 c uncooked rice
1/3 c shallots, chopped fine
1 c tomato sauce
3 c chicken stock, boil
1 tsp salt
1 tsp cumin
1 tsp ancho chili powder
Sauté onions and garlic (if using) in oil. Add uncooked rice and roast until golden. Add remaining ingredients and bring to a boil. Stir to mix. Immediately cover and simmer for 40 min (brown rice), or 20 minutes (basmati or white).
Amy's Fresh Salsa
ReplyDelete1 medium white onion, chopped
1 Anaheim pepper, de-seeded and chopped
1 Jalepeno, de-seeded and chopped
1 Serano pepper, de-seeded and chopped
2-4 T. fresh chopped cilantro
2 cloves garlic, minced
36oz of canned,petite diced tomatoes, drained. Or 3 lbs fresh, chopped
Salt & Pepper to taste
Juice of one lime
Combine all ingredients and stir well. It's good right away, but better the next day after the flavors get to marinate! This recipe is fairly mild. To make it spicier, don't completely de-seed the pepper or add more!
PUMPKIN SEED-CILANTRO BUTTER - makes about 1/2 cup
ReplyDelete(From Disney's Yacht Club Resort at Disney World to serve on top of baked or boiled potatoes, or even with warm dinner rolls)
1/4 cup pumpkin seeds
6 Tbls (3/4 stick) butter, softened
2 tsp fresh lime juice
1 tsp fresh chopped cilantro
1 garlic clove, minced
Toast the pumpkin seeds in an 8-inch dry skillet over medium-high heat, turning frequently (about 3-4 min). Transfer to a small bowl and let cool. With a food processor or a sharp knife, finely chop the pumpkin seeds. In the same small bowl, stir together the pumpkin seeds, butter, lime juice, cilantro, and garlic; blend well. Use immediately or store, covered and chilled, for up to 3 days.
OSCAR'S POTATOES - serves 4 to 6
ReplyDelete(From the Carnation Cafe at Disneyland)
1 large white onion, cut in half and thinly sliced
4 Tbls butter, divided
2 lbs red potatoes, thinly sliced
Coarse salt and freshly ground black pepper, to taste
Preheat oven to 400 F. Saute onions in 2 Tbls of butter in a large skillet over medium heat until translucent; remove from pan and set aside. In the same pan, add remaining butter and potatoes and sauté until lightly browned, about 15 min. Season with salt and pepper. Combine the onions and potatoes in an ovenproof casserole dish; cover with foil and make small slits for ventilation. Bake 45 min. or until potatoes are tender. Serve hot.
COCONUT GINGER RICE - serves 6 to 8
ReplyDelete(From the Crystal Palace at Magic Kingdom in Disney World)
2 Tbls vegetable oil
2 Tbls grated fresh ginger
1 1/2 cups long-grain white rice, rinsed and drained
1 1/2 cups water
1 cup canned coconut milk
4 chopped scallions, plus more for garnish
1 tsp coarse salt
1/4 tsp freshly ground black pepper
Heat the oil over medium heat in a 10-inch skillet or 2-quart saucepan with a lid. Add the ginger and cook, stirring, for 2 min. Add the rice, and cook, stirring, for 1 min, or until it crackles. Add the water, coconut milk, chopped scallions, salt, and cracked pepper, stirring well. Reduce heat to low, cover, and cook for 20-25 min, or until the rice is cooked through. Serve hot, garnished with remaining scallions.
Chef's note: For bolder flavor, add more ginger.