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Recipes

Recipe Remix: Quick Spanish Paella

BT Calgary | posted Monday, Mar 7th, 2016

paella

Paella is one of those dishes which is so versatile and came be made with almost any type of meat. For this mixed variety I have included chicken, chorizo sausage and prawns which seams to satisfy all tastes. The chorizo gives it just enough heat without being overpowering. The ultimate short cut in this dish is to use Spanish style rice which is already seasoned, but if you are using plain white rice, I would recommend adding a can of diced tomatoes to the mix.

Courtesy Theresa Toth, easypeasyeats.com

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 cups chorizo sausage, sliced
  • 1 pound chicken breast, sliced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • Salt & pepper to taste
  • 1 1/2 cups Spanish style rice (or short grain rice)
  • 3 cups chicken stock
  • 1 cup raw prawns,
  • 1 cup frozen peas
  • 1 lemon, cut into wedges
  • 1 cup parsley, chopped

Directions:

  1. In a large skillet, heat the olive oil over medium heat and add the onion, bell pepper, chicken and sausage.
  2. Cook for 5 minutes until the meat is browned and the veggies are soft.
  3. Add the paprika, thyme, chili powder and salt and pepper and stir.
  4. Next add the rice and chicken stock and bring to a boil.
  5. Lower to simmer and cook for 10 minutes, stirring,until the rice is almost done.
  6. There should be some liquid remaining in the pan.
  7. Add the prawns and frozen peas and stir to combine.
  8. Cover with a lid and simmer for 5 minutes until the prawns are cooked.
  9. Serve with a squeeze of lemon and fresh parsley.

 

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Spam Musubi

BT Calgary | posted Monday, Jan 12th, 2015

spam

Courtesy Chef Jay Del Corro, Eats of Asia

Ingredients:

  • 1 can, Spam (you can get it in low sodium and low fat)
  • 2 Tbsp, soy sauce
  • 2 Tbsp, mirin
  • 2 Tbsp, sugar
  • some cooked Japanese short grain rice
  • sheets of nori (for sushi making)

Method:

  1. If you have a musubi mold for making pressed sushi, great. If you don’t, worry not. Keep the Spam can handy and we’ll get to that later.
  2. Slice the Spam into 1/2 inch slices and brown them gently in a skillet. While they are browning, mix up the wet ingredients and sugar to make your sauce. Turn the Spam over and brown the other side. Once the Spam is done browning, turn the heat down to medium and pour in the sauce mix. What you want to do is cook that sauce down gently til it gets like teriyaki sauce. It won’t take long. Once that’s done, take the pan off the heat and set aside. Let the Spam soak in that sweet goodness while you get ready to assemble the musubi.
  3. *If you don’t have a mold, all you have to do is cut the bottom off the Spam can. Now you have the perfect sized mold to assemble your musubi. Be mindful of the cut edges though!
  4. Ok, assembly time. Set up your assembly station so that all your ingredients are close at hand. So have your rice, nori, Spam and mold right to the surface you will be working on. Also, keep a bowl of water handy for keeping your hands and tools wet. Anything that will touching the rice should be kept wet so that the rice doesn’t stick to it.
  5. Cut the nori sheet in half lengthwise. It should be the same width as the Spam is long. You can cut it to any width you want, depending on how you want the finished product to look. I like the nori to cover the entire musubi, so I don’t get rice on my fingers when I eat it. Keeps thing neat, especially if you like to eat and run.
  6. Lay down the nori first (shiny side down), then put the mold on top. Take a little rice and put a layer about the thickness of the Spam in first. Follow with a slice of Spam, making sure you have some of that delicious sauce to get absorbed by the rice. Then, lay down another layer of rice on top of the Spam. Again, I do this to make it easier to eat on the run. Now that you have all the layers laid down, gently pack it down with the top of your mold. If you’re using the can, you can pack it down with a spoon.
  7. Now, carefully take off the mold, leaving your beautiful creation on the nori sheet. Wrap the nori around the rice and Spam and seal it by dipping your finger in a little water and dabbing a little on the end of the nori.

Courtesy eatsofasia

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Brown Rice Mushroom Risotto with Golden Beets & Edamame

BT Calgary | posted Wednesday, Nov 12th, 2014

food of some kindBrown Rice Mushroom Risotto with Golden Beets & Edamame

Ingredients:

  • 5 cups of brown rice or semi-brown rice (Genji-Mai)
  • 2 cups of mixed mushrooms. Any of the following will do: Crimini, Shiitake, Shimeji, Oyster, King Oyster, Portobello
  • 2 cups of cooked, diced golden beets
  • 2 cups of shelled edamame (fresh soybeans)
  • 2 shallots, diced (if shallot not available, 1/2 onion will do)
  • 1cup of toasted or roasted white sesame seed
  • 1 teaspoon minced garlic
  • 2-3 cups of coconut milk
  • 1/2 cup of dry white wine
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh sage, minced
  • 1 cup of grated Asiago (for non-vegan version)
  • Salt & pepper

Method:

  1. Rinse and cook rice in rice cooker or medium to large size pot. If using stove top method, you will need 2 1/2 cup of water per cup of rice. Bring rice to a boil, lower heat to low, cover with a lid and let simmer for 45 minutes. Turn off heat and let sit for another 10 minutes. Fluff with a rice paddle or fork. You will need approximately 4-5 cups of cooked rice for the recipe. Save the rest for other use.
  2. Dice beets and boil in lightly salted water until just tender but not too soft. Rinse immediately in cold water, drain and toss with olive oil in a bowl. Transfer to a parchment paper-lined baking tin and roast in oven at 400c for about 15 minutes.
  3. In a medium to large size pot, heat up olive oil and stir-fry shallot, garlic & mushrooms until mushrooms are golden brown.
  4. Add a pinch of salt, white wine, stir and let cook for another minute.
  5. Add all remaining ingredients and stir to mix thoroughly.
  6. Bring everything to a simmer and add more coconut milk if needed to make it creamier.
  7. Season to taste with salt & pepper.

For non-vegan version, omit salting at the end and stir in Asiago cheese.
Adjust seasoning to taste.

Garnish with shredded Asiago (for non-vegan), a sprig of fresh sage or micro greens of your choice.

 

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Barley, Lemon and Tomato ‘Risotto’

BT Calgary | posted Monday, Mar 10th, 2014

  • 4 cups chicken stock
  • 2 cups diced tomatoes
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 yellow onion (diced)
  • 1 cup uncooked barley
  • 2 cups green kale (loosely torn)
  • 1 tsp cayenne pepper
  • 1 tsp dried basil
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 2 cups cooked chicken meat (roughly chopped)
  • salt and pepper (to season)

 

  1. Place stock and diced tomatoes in a medium pot and bring to a simmer on medium-high heat. Reduce to low heat to keep hot.
  2. Next, heat olive oil on medium-high heat in a large pan and cook garlic and diced onion for 5 minutes, stirring occasionally.
  3. Add barley to the pan and stir until well incorporated and the grains have absorbed excess oil in the pan.
  4. Reduce to medium heat, ladle a cup of the hot broth/tomato mixture into the pan and, while stirring regularly, let cook until barley has absorbed the majority of the liquid.
  5. Continue this process, adding the liquid cup-by-cup and stirring while the barley cooks. After about 15 minutes, add kale, spices, cream and butter to the pan as well.
  6. Once the rest of the liquid has been used up, approximately another 15-18 minutes, the ‘risotto’ should have a el dente bite to it. Stir in remaining ingredients and season to taste with salt and pepper before serving.

Serves 3-4

Total cook time…40 minutes

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