Ginger Garlic Fried Rice

Ginger Garlic Fried Rice

              Ginger Garlic Fried Rice

Ahh…rice. The staple food for many cultures.  In fact, rice is so important to my good friend Gina’s parents that they will not even travel without bringing along their rice maker.  It’s the first thing her mom unpacks in the hotel room. My husband and my daughter are huge fans of rice.  Page is a particular fan of basmati, and I can’t say that I blame her.  A good basmati  is aromatic, light and airy, like eating a cloud.     I don’t cook rice that often, so even a small bag could last us months.  Whenever I do make rice, as much as my husband and daughter love it, we always have leftovers.  I hate to throw it away so I always try to find a way to use it.   Page loves fried rice–who doesn’t?  She is a particular fan of my Crab Fried Rice.  But we don’t always have crab in the house.  So I use what I have, usually a few vegetables, and an egg.  One of the fish restaurants we frequent makes a garlic rice that Page just devours. So I decided to do my own take on the garlic rice which she loves so much.

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Here’s what you need:

Ingredients

2-3 cups of room temperature left over rice

1/2 teaspoon of tumeric

1 tablespoon of minced garlic

1 tablespoon of minced ginger

1 tablespoon of oil

sea salt or soy sauce to taste

Directions: Add the oil,  garlic,  tumeric and ginger to a saute pan and heat on medium heat until garlic and ginger slightly brown,

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add in the rice, toss until rice is heated.

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Transfer to a serving bowl, season with soy or sea salt, and a drizzle of sesame oil, garnish with cilantro, serve and enjoy. This is AMAZING with my Korean barbecue chicken, stay tuned for that recipe tomorrow!

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Miso Buttered Salmon

Miso Buttered Salmon

Miso Buttered Salmon

 

So now that you know how to make miso butter,  what do you do with it?  The truth is, there are a myriad of things that you could use miso butter on, one of my favorites is on veggies.  Especially corn.  Page loves corn, and I buy organic non gmo corn at the farmers market whenever it’s in season.  I shave it and freeze it.  Then I throw it in a pot with no water and allow the water to cook off, once it has I add in miso butter, and let the butter  brown.  The kernels get the nutty flavor from the brown butter, with an unami flavor from the miso–talk about delicious!!  Besides corn, I love it on green beans, sauteed spinach, asparagus, brussel sprouts, cabbage–just about any veggie you can think of, miso butter makes it better.   Do you know what else miso butter makes better?  Meat! Almost every kind of meat.  Steak with miso butter is a revelation! Seafood with miso butter is ascension!   This recipe is so delicious, I find it hard to eat salmon any other way.  Every bite of this deserves it’s own moment of silence, it’s own moment of indulgence.

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Prep time: 5 minutes

Cook time: 10-12 minutes

Ingredients:

1 lb salmon steak, patted dry

2-3 Tablespoons of miso butter

1/2 teaspoon of garlic salt more if you desire

Directions: Pre-heat oven to 425F.  Season salmon steak with garlic salt.

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Using a butter knife apply a thin layer of miso butter on the top and sides of the salmon.

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Place the salmon on a foil lined baking sheet, then place in the oven for 10-12 minutes, or until salmon is cooked through.  In my experience 10 minutes is usually the perfect time, you only want to go longer if you salmon steak is thicker than 1 inch.  Longer than 15 minutes and your salmon is probably over cooked.

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Remove the salmon from the oven.  It should be nice and caramelized on top.  Serve and enjoy!

 

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Spice Rubbed Salmon with Lemon Cream Sauce

Spice rubbed Salmon with lemon cream sauce

Spice Rubbed Salmon with Lemon Cream Sauce

I love salmon, especially perfectly cooked salmon. When cooked correctly salmon is moist, tender, and oh so satisfying.  Most recipes for salmon include dill, lemon, garlic or some variation of those three ingredients. I’m a big fan of garlic and lemon, but dill is just not a flavor I’m in love with.  Besides, salmon is not a fragile fish, it can hold up to more bold flavor profiles.This particular salmon recipe is proof of that.

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Prep time: 5 minutes

Cook time: 8 minutes

Total time: 15 minutes

Ingredients:

1 lb salmon fillet

1/4 teaspoon of paprika

1/4 teaspoon of granulated garlic

1/4 teaspoon of onion powder

1/4 teaspoon of ground cumin

1/2-1 teaspoon of avocado oil or coconut oil

sea salt & black pepper to taste

Lemon cream sauce (optional)

2 Tablespoons of sour cream –can sub with yogurt

1/4 teaspoon of tabasco

1 tablespoon of lemon juice

sea salt to taste

Directions: Pre-heat oven to 425F. Mix the ingredients for the lemon sauce in a small bowl and set aside. Dry salmon fillet with paper towels, drizzle with oil on both sides, then salt, place on a foil lined bake sheet and set aside. In a small bowl mix together the paprika, garlic, onion, and cumin.

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Sprinkle the spice mixture over the salmon,

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Place the salmon in the oven for 8-10 minutes depending on how thick your fillet is.  My fillet was about 1/2 inch thick and it was done in 8 minutes.  Remove from oven, drizzle with lemon sauce and enjoy!

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Rosemary, Garlic, & Lemon Pototoes

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Rosemary, Garlic, and Lemon Potatoes

 

One of my husbands favorite side dishes.  He is a lover of all things potato, so I’m constantly trying to switch up the way that I cook them. The easiest way for me to do that is to switch up the herbs.  In this case fresh is best! The fresh rosemary really makes these potatoes sing! The pungent and earthy flavor of fresh rosemary paired with the lemon and garlic, make for a delicious potato dish!

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Prep time: 5 minutes

Cook time: 10-15 minutes

Ingredients:

4 medium organic potatoes (cubed skin on)

1 Tablespoon of fresh organic rosemary finely chopped

1 teaspoon of garlic finely chopped

1/2 teaspoon of lemon powder (can sub the zest of one small lemon)

4-5 Tablespoons of grape seed oil

Sea salt to taste

Directions: Heat olive oil in a frying pan. Place cubed potatoes in,

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Cook potatoes until they start to brown, tip, cook for 5 minutes on one side, brown and then flip to the other side to brown.  Once potatoes are brown and fork tender, add the rosemary, lemon powder, and garlic, toss for ten to twenty seconds, just until you can smell the garlic, turn the fire off.

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Transfer to a plate season with sea salt toss and enjoy!

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If you like these potatoes then you’ll love my recipe for Lemon and Garlic Potatoes! You might also like these Ranch Potatoes!

How to make Bone Broth- with Chicken Feet

How to Make Bone Broth

How to Make Bone Broth

 

Now that the Holiday’s are over, I’m getting back to my normal routine.  We had such a busy holiday season that I’m not sure what my normal routine was. The last week I’ve spent both nursing a cold and searching for a new refrigerator.  Our current refrigerator is on it’s final leg, and before it gives out completely we need to replace it.  I was in Whole Foods the other day in search of some chicken backs in order to make stock to nurse my cold and my daughters and of course they were clean out.  The butcher was ready with an alternative–chicken feet! He said that they had just gotten a big shipment in, because people had been requesting them in order to make bone broth to fight off the flu and cold that is going around.  With no other options to available to make my broth, I left the store with 2 pounds of chicken feet.   I’ve actually only ever seen chicken feet on live chicken’s and occasionally in a silver tin when I go out with my girl friends to have dim sum.  I can’t say that in either instance that they’ve been an appetizing sight! This instance provided no exception!  It took me a while to even convince myself that I could handle cooking them.  However, I pushed through the ick factor and managed, to make a delicious bone broth for us to consume.  Not surprisingly making stock with chicken feet provides a nutrient rich broth.  Chicken feet have a lot of bones, and when cooked slowly or under pressure you’re able to extract most of the nutrients from those bones.  Also at $2.00/pound this is the most economical way to make broth that I’ve come across.

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Prep time: 10 minutes

Cook time: 1.5-2 hours

 

Ingredients:

1 lb of organic chicken feet

1 cup of carrots diced

1 cup of celery diced

1 large onion diced

2 tablespoons of grape seed oil

7 cups of water

sea salt and black pepper to taste

Directions: Heat the oil over medium heat. Add in chicken feet and allow to brown (7-10 minutes).  Add in carrots, celery, and onion and allow to cook an additional 4 minutes.  Add in water and seal in pressure cooker for 1.5-2 hours.

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If you’re doing this stove stop, cook for a minimum of 2 hours on medium low heat, and add additional water as stock boils down.  After stock has cooked for 2 hours remove from heat, let cool for 10-15 minutes, then strain, removing all solids before transferring to an airtight container. This makes about 4-5 cups of stock.

How to make Bone Broth

How to make Bone Broth

So tell me, have you ever cooked or eaten chicken feet?  Although I’ve seen them while having Dim Sum with my friends, I have never tried them.  I just can’t bring myself to do it–at least not so far!

 

 

 

 

Roasted Garlic-How to Roast Garlic

How to Roast Garlic

How to Roast Garlic

Can you image cooking without garlic? I can’t! I love it! Garlic lends so much flavor to a savory dish, it’s hard to imagine not having it to use. I love garlic in every state, raw, blanched, powdered, and roasted.  Each has it’s own unique flavor. Roasted garlic is so delicious, and there are so many uses for it. I add roasted garlic to a plain tomato sauce to instantly take it from bland to fantastic! I add roasted garlic to one of my favorite roasted eggplant dishes. I spread roasted garlic on a good piece of crusty bread and dip it into a balsamic, red pepper, and olive oil vinaigrette, and of course, I add roasted garlic to mashed potatoes, or my cauliflower potato mash! There are a plethora of uses for roasted garlic, (like using it for my Roasted Garlic and Lemon Chicken recipe), once you learn how to roast garlic, you will wonder why you’ve been cooking without it!

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Prep time: 2 minutes

Cook time:30-45 minutes

Ingredients:

1 large bulb of garlic

1 teaspoon of olive oil

sea salt and black pepper to taste (optional)

1 sheet of foil–must be big enough to fully enclose the garlic

Directions: Pre heat the oven to 400F. With a knife slice the top off of the garlic. Place the garlic inside of the foil, pour the oil over the top of the garlic, making sure to cover all exposed garlic. add sea salt and black pepper if using:

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Fold all sides of the foil, making sure that the garlic is fully enclosed. Place the garlic bulb in your oven:

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Cook  for 45 minutes, or until garlic is beautifully golden brown:

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Allow to cool for 10-15 minutes, then remove by squeezing, or by removing each individual clove of garlic with a pairing knife, and enjoy!

Orange Creamsicles

How to make Homemade Orange Creamsicles–How to make Half and Half bars

Watch my How to Video above, there is a cameo appearance by my daughter Page

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Another favorite frozen treat of mine when I was a little girl was orange creamsicles. We used to call them half and half bars, because that’s exactly what they were, half juice pop and half cream center.  Whatever you call them, I think we can all agree that they are super delicious. Unfortunately creamsicles are not made the way they used to be made, they have a ton of ingredients in the boxed versions in the store, none of which contain real juice or cream. This recipe takes care of that.  I used freshly squeezed orange juice for these, but if you can find some fresh juice in the store that does not have added sugar and preservatives, then go for it.  If you decide to squeeze the juice yourself, just make sure that the oranges that you’re using are very sweet, that way you don’t have to add sugar to sweeten the juice.  If heavy cream isn’t your thing (my vegan friends) don’t fret, I’ve done these with coconut cream, and they are just as yummy if not more.  Lastly, I purchased the Zoku Quick Pop Maker to make these, it’s the only way to get a true half and half bar, with that creamy center filling, but if you don’t want to spend the $25 (for a single), $38( for the duo), or $50 (for the triple) pop maker, you can still make these, but you’ll have to blend the mixture, or just pour half juice and half cream into regular molds, ( I used Zoku Classic pop molds), you’ll get a verticle half and half bar–still delicious.

Prep time: 10 minutes
Ingredients:
1 cup of freshly squeezed organic orange juice
1 cup of heavy cream or coconut cream
1/2 teaspoon of vanilla extract
2 tablespoons of maple syrup
Directions: Add the cream, vanilla extract and maple syrup to a cup, mix well and set aside.  If using classic pop molds, place all ingredients in a blender and blend until well combined.  Divide mixture evenly among molds and freeze for 6-8 hours or until frozen solid.
If you are using the Quick pop maker, Pour the orange juice into the molds and allow to set for 2-3 minutes.  At the 3 minute mark siphon out the remaining unfrozen juice with a straw or a unused infant aspirator–I purchased one just for this.  Zoku sells a tool kit for $20 which includes a siphon tool, but the aspirator is $3 and does the job equally as well.  After you have removed all of the juice, pour cream into the molds, and allow to set for another 4-5 minutes, then follow the directions for removing the pops.
Orange Creamsicle

Orange Creamsicle

image If you aren’t going to eat the pops right away, you can store them in sandwich size zip lock bags and place them in the freezer until you’re ready to eat them.  These never last longer than a few hours in our house, so I can’t say how long you could store them that way. These are the Orange and Coconut Creamsicles that I made using the classic Zoku popsicle molds: