Simple and Nutritious Black Rice Bowl

Have you ever tried black rice?  Black rice has a nutty and slightly chewy texture as compared to regular rice and it is packed with nutrients…

I had black rice once in a local restaurant, since the black rice was mixed with white rice and quinoa, I could not tell the “real” texture of it. Well, I got very curious and it is when the search for the black rice started…after checking into a few stores I finally found it at Sprouts, one of my favorite places to buy organic vegetables and fruits.  I was so happy to find organic black rice selling by the bulk and yes, it is a bit more expensive than your regular white rice, but so worth the extra cost.

Nothing especial needed to cook the black rice, the ratio that I used was 1:2, 2 cups of water or any liquid for 1 cup or rice.  I used the rice steamer and it was super easy.

It was weird…first because the rice is really black, second, when rinsing it, the water came out pretty dark and slowly changed to somewhat purplish.  Once cooked, the rice has a mix of black and dark purple color, super interesting. Now the texture it was what got me hooked to it…mild nutty and slightly chewy…a great combination of texture…not to mention that black rice because of the color is rich in antioxidant anthocyanin, the same antioxidant found in berries such as blueberries, raspberries and cranberries.

For this recipe you will just need a few ingredients…I went with Kielbasa sausage just because I was in a hurry and it was just there… please feel free to use whatever vegetable you have in your refrigerator such as broccoli, Brussels sprouts, cabbage, etc…

Ingredients:

2 Kielbasa sausages, sliced

1 red onion

1 head cauliflower, cut into small pieces of approximately 1 ½ in

Salt and pepper to taste

Method:

In a wok or frying pan under medium heat place and sausage and stir fry until both sides of the sausage as lightly browned. Set aside.

In the same pan stir fry the onion until soft, do not overcook, set aside together with the sausage.

Add vegetable oil to the pan and the cauliflower, stir until desire consistency. Once cooked, return the sausage and onion to the pan.  Mix well and serve over rice.

I hope you enjoy this simple and yet so tasty rice bowl using black rice.

 

Did you know that black rice is also known as forbidden rice or purple rice? The dark purple color is due to the high content of anthocyanins.  Black rice contains more protein when compared to other rice varieties and is a good source of iron.

Thank you for stopping at Color Your Recipes…have a colorful day!




Air Fried Chicken Wings

This is the easiest, healthiest and fastest way to enjoy chicken wings…air-frying it!

If you are like me and enjoy crispy, and grease free chicken wings you must, I emphasize you MUST try this method…it is magical, and you just need a few ingredients besides the air-fryer and chicken wings, super simple!

Honestly since I got the air fryer I have been using it a lot and I kick myself for not have found this gadget sooner…it is true that is kind of bulky, but it does wonder and does not heat the kitchen as the oven… Did I convince you that this is the way to go?

When ordering chicken wings in a restaurant I always request them dry and the sauce or sauces on the side so I can dip the wings into the sauce as I like…not to mention that I can pretty much enjoy eating hot wings without having sauce all over my fingers.

In this post, I dip the wings in Moore’s Creamy Ranch Buffalo Sauce…a nice balance of tangy and heat…not to mention the creamy texture which coat the wings nicely…so good…by the way, I received this sauce as a compliment and all the opinion are mine.

Ingredients:

Chicken wings

Salt and pepper to taste

Drizzle of cooking Chinese wine (vodka, rice wine)

Method:

In a medium bowl toss together all the ingredients.

Preheat the air fryer to 350-375F according to the manufacture’s instructions.

Place the wings into the basket and cook for 25 to 30 minutes until the skin is browned and crisp. Make sure to shake or turn the wings during cooking.

Remove from the basket and serve with your favorite sauce.

I hope you enjoy this simple and healthy way to “fry” chicken wings.

Did you know that Chinese five-spices is made with a mix of star-anise, close, cinnamon, Sichuan pepper and fennel?

Thank you for stopping by Color Your Recipes…have a colorful day!




Simple Air-Fried Curry Cauliflower

This simple and tasty cauliflower can be made by simply combining a bit of curry and after a few minutes in the air-fryer you will have a super healthy side dish.

Here I am again with another recipe using the air-fryer…I must confess that this is one of the most used gadget in my kitchen and I regret not getting it earlier…I have been experimenting with all kind of food, and so far I am pretty content with the results, especially that so little oil is needed if any in order to accomplish flavorful dishes.  Moreover, it is so easy to clean…which is a very important element when it comes to everyday cooking…with no more words, I will go ahead with this week recipe.

Ingredients:

1 head of cauliflower cut into small florets, about ¾ in.

1 ½ tablespoon olive oil

1 to 2 teaspoons curry powder

Salt and pepper to taste

Method:

Preheat the air fryer to 350°F

In a bowl, toss together the cauliflower, olive oil, curry powder, salt and pepper.

Place the cauliflower in the fry basket and insert into the air fryer. Cook until the cauliflower is lightly browned, about 6 to 7 minutes, gently shake the basket halfway through roasting.
Transfer the cauliflower to a bowl and serve hot/warm.

I hope you enjoy this simple, healthy and easy recipe for cauliflower using air-fryer.

 

Did you know that cauliflower is from the Brassicaceae family? The same family from broccoli, cabbage, brussels sprouts, kale and collard green.

Thank you for stopping by Color Your Recipes…have a colorful day!




Growing Green Onion In Water

By placing the green onion leftover with roots on water, you will be able to regrow new ones in just a few days…

Before I share this week post which has no recipe I just want to let you know that I will be of off for a couple of weeks, and will not be able to make my weekly visit to your blog, but will definitely catch up once I am back…in the meantime I will leave you with this simple way to regrow green onion or scallion.

Don’t you like the idea of having fresh cut of green onion every time you need it? Well, it is very simple…just cut about an inch from the bulbs leaving the roots. Trim the roots to about ½ inch or so and place the bulbs with the roots down in a small jar. Add enough water to cover the roots and place the jar on a windowsill. Make sure that the roots are always covered with water. After a few days you will start to see the green getting longer and longer.  When needed in you cooking, cut the green around the same place you started with and keep the remaining in the water. Once in a while through it growth, I like to remove all the water rinse and replace it with fresh water. If the roots get too long and kind of out of control, trim again by leaving approximately ½ in.

I have done this many times, and noticed that the green onion can just regrow a few times, which then the leaves start to get thinner and thinner, making all the effort almost worthless.  That is when I buy new ones and start the process again.  In spite of having to buy new ones after a while I must confess that I much prefer to grow in them in water then in soil.

I hope you enjoy this simple way to keep fresh green onion always available for your use.

 

Did you know that green onion or scallion contain large amounts of vitamin K? In spite of being from the allium family they do not have large bulbs like the onion and garlic but carry green leaves and considerably small bulbs.

Thank you for stopping by Color Your Recipes…have a colorful day!

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Multigrain Sourdough Bread

Who does not like a hearty, nutty and crusty bread?  This bread is loaded with lots of grains…great for sandwich or just as a toast.

Since I started cultivating my sourdough starter I wanted to make a multigrain loaf of bread…the combination of the slightly sour and hearty grains  in each bite is just amazing…so why to make the best out of it?  Healthy and tasty…we use the bread for sandwich, toast or simply with a smear of a big chunk of butter.

Many of the recipes call for cereal, since we do not eat box cereal I had to search for recipes that use grains, pure and simple…the template used in this recipe is from “Seeded Multigrain Sourdough, Wild Yeast”.

If you have handy a sourdough starter you should definitely try this recipe.

Ingredients:

35g sesame seed

35g flaxseed

35g hemp

35g rolled oats

90g hot water

340g sourdough starter, 100% hydration

195g bread flour

95g whole wheat flour

7g salt

140g water

Method:

Place the sesame seed, flaxseed, help and rolled oats in a small bowl and add hot water on the grain mix.  Let it sit for approximately 30 minutes until all the grains and seeds are hydrated.

In the mixing bowl with a dough hook combine all the remaining ingredients. Mix under low speed until all well combined.  Increase the speed to medium and mix for approximately 20 minutes until gluten develops.

Add the grain mix to the dough and mix until it is totally incorporated into the dough.

Remove the dough from the bowl and place it in a bowl. Cover and let it rise until the dough has double in bulk.

Once the dough has risen, transfer the dough into a lightly floured counter and divide into two pieces.

Shape the bread as you like, let it proof until it doubles in size.

Before baking the loaves, preheat the oven to 500F with a pan with water on the lower rack of the oven.

Slash the loaves and spray it with water before placing it in the oven.

Bake for 20 minutes, spraying with water on the 5 minutes mark. Turn the temperature to 450F on the last 10 minutes.

Remove from the oven and let it cool on the wire rack.

I hope you get to try this hearty multigrain bread using sourdough starter.

Did you know that sourdough dough is fermented by a combination of wild yeast and lactobacillus? Lactobacillus is the bacillus used to produce yogurt, sauerkraut, cheese and other fermented food products.

Thank you for stopping by Color Your Recipes…have a colorful day!




Air Fried Taiwanese Black Pepper Chicken

These little chunks of chicken are so tasty and totally addictive…they all come with lots of flavors and are a favorite in Taiwanese cafes…

I love this chicken, and with the help of the air-fryer I am not worry about of the fat that come with it…the original recipe calls for deep fry, since I have been avoiding deep frying at home I would only get this chicken when eating out.  Well, no more of ordering this chicken now that I can use the air-fryer and get the same crispy chicken.  I like to use chicken thighs for this recipe since it has a bit more of fat therefore more flavor.

This chicken is very often found in Taiwanese cafes and are sort of appetizer/snack…finger food.  I usually serve as appetizer or accompanied by a big bowl of salad if I want to use as a main dish. So here is how I make…

Ingredients:

1lb chicken thighs, no skin and bone

¼ to ½ teaspoon Chinese 5 spice powder

Pinch sugar

½ tablespoon sesame oil

1 tablespoon cooking wine

½ tablespoon soy sauce

Salt

Black pepper (freshly ground) as much as you like

All-purpose flour for coating

Method:

Cut the chicken into small pieces of approximately 1 ½in.

In a medium bowl, place the chicken and add the salt, sugar, sesame oil, Chinese 5 spice, cooking wine, soy sauce and the black pepper.  Marinate for at least 30 minutes.

In a deep plate place the all-purpose flour and coat each piece of chicken.  Make sure that each piece of chicken is well coated with the flour.

In the meantime set the air-fryer to 350F. Once the temperature is reached, add the chicken to the basket and set it to cook for approximately 10 minutes.  Shake the basket in between the cooking time.

Remove the chicken from the air-fryer and serve hot.

I hope you enjoy this simple recipe for the very popular Taiwanese black pepper chicken adapted for air fryer.

Did you know that ½ cup of dry black-eyed peas are low in fat and provide more than 20% of the daily recommended amount of fiber?

Thank you for stopping by Color Your Recipes…have a colorful day!




Zucchini Noodles with Sausage Sauce

Have you ever tried making meat sauce with sausage meat? If the answer is no…you must give this a try…

This is a simple version of meat sauce…I just peeled the “skin” from the fresh Italian sausage and use as a “ground” meat.  The advantage is that the fresh Italian sausage is packed with flavors, therefore you will end up with a very tasty meat sauce.  Make sure to caramelized the garlic, onion and the meat…you will be amazed of the deep enhanced flavors.

Ingredients:

1lb fresh Italian sausage

3 cloves garlic, minced

1 small red onion, finely chopped

8oz cremini mushroom, sliced

1 jar marinara sauce, 25oz

Salt and ground pepper to taste

Olive oil, if needed

3 large zucchini spiralized

Method:

Remove the casing from the sausage and crumble the meat into a pan over medium heat.  Sauté, and break all the large chunks, until all the meat opaque. Add the garlic and onion and a little olive oil if the meat looks dry.

Stir until the onion and garlic are caramelized and the meat is brown. Add the sliced mushrooms and the tomato sauce.  Bring to simmer until the sauce is thick.

In the meantime blanch the spiralized zucchini. Drain well and divide into serving bowls.

Scoop the sausage sauce on the zucchini noodles and top with grated Parmesan cheese. Serve immediately.

I hope you enjoy this low carb recipe using zucchini as your “pasta”.

Did you know that zucchini are low in calories and it skin is a great source of dietary fiber?

Thank you for visiting Color Your Recipes…have a colorful day!




Jalapeno Artichoke and Crab Dip

Just by mixing two ready available products and you will have this creamy, rich, hearty crab dip… 

I learned this recipe while visiting a friend in Palm Desert and no need to mention that I liked so much that I made when we had a small family get together.  When my friend told me that she was planning to serve Jalapeno Artichoke and Crab dip I didn’t think much about it until I tried it.  I was a bit puzzle, as I had tried “Jalapeno Artichoke Dip”, from Costco, but never saw it with crab…and when she told me that she just added crab, I was like…”no wonder I have never seen it…this is really good!”.  I dressed it up a little by adding some greens…parsley…and a hint of black pepper.

It is pretty good as it is…cold, but better when slightly warm. So it is up to you to pop the dip into the oven for a few minutes or not. Just imagine loading your crackers with this creamy, spicy and packed with chunk of crabmeat…so, so, good!

 

Ingredients:

1 container of ready jalapeno and artichoke dip

1 lb crabmeat

Fresh parsley to taste

Fresh ground black pepper

Method:

Place the jalapeno/artichoke dip and crabmeat in a mixing bowl.  Mix gently as you do not want to keep some of the chunks of crabmeat intact.

Add parsley and black pepper to your taste and mix lightly.

Serve cold or warm with crackers, toasts, vegetables or with whatever your palate craves.

I hope you enjoy this simple and easy way to make a very flavorful seafood dip.

Did you know that crab meat is a good source of protein? Crabs are rich in mineral like all marine species.

Thanks for visiting Color Your Recipes…have a colorful day!

 




Air-Fried Brussels Sprouts

If you do not care for Brussels sprout, this recipe will change your mind…by simply placing the sprouts in the air fryer and you will totally change your mind about not liking Brussels sprouts.

Lately I try to add Brussels sprouts on our table, and I have tried so many recipes, from stir-fry to roasting, and I have to admit that I am very impressed when I air fried it.  I already air fried Brussels sprouts many times, and now I got it really working well. On my first attempt, I treated the Brussels sprouts as I usually do when roasting in the oven…and realized that the loose leaves would be too well done for our taste (burned) and that we enjoy more the loose leaves as they carry more flavor and its crispy texture. Well, this was an easy solution…just peel off the layers of leaves and separate the leaves from the buds and treat them separately in the air fryer.

It is well worth the “double” stage cooking, as each part of the Brussels sprouts are cooked to precision, to serve just mix them together and you will not be able to stop easting until all the Brussels sprouts are gone, and with not additional dressing or sauce…just as it is!

Oh yes, I wanted to share with you about the knife sharpener, Any Sharp that I received to try…nothing is more annoying than having a dull knife.  I was pretty happy with this knife sharpener, it is small and come in a variety of colors…and yes, it even sharps serrated knife which I used on my bread knife. I like that the fact that it is small (easy to store) and secure to the counter when in use.  For more detail please check AnySharp site….and yes, I did use the sharpener before cutting my Brussels sprouts…

Ingredients:

Brussels sprouts

Olive oil

Salt

Pepper, fresh ground

Method:

Wash and dry the Brussels sprouts buds. Cut the tip and peel the leaves as much as you desire and place them in a separate bowl.

Cut the remaining buds in half or quarters according to its size and place is another bowl.

Add olive oil, salt and pepper in both bowls and toss until the leaves and buds are lightly coated.

Preheat the air fryer to 375F.

Air fry the buds for approximately 10 minutes. Shake the basket once in between. Once fried, remove and place them on the serving bowl.

Add the loose leaves to the air fryer basket and cook for about 5 minutes, make sure to check and shake the basket 2 to 3 times in between y as it can burn easily.

Add the air fried Brussels sprouts buds back to the basket, shake to even and air fry to another minute or two.

Serve immediately.

I hope this simple recipe for Brussels sprouts will change your mind and you will incorporate sprouts in your diet.

 

Did you know that Brussels sprouts are cruciferous vegetables? Some basic research suggest that cruciferous vegetables contain chemicals that might help prevent cancer.

Thank you for stopping by Color Your Recipes…have a colorful day!

 




Simple Apple Crisp with Vanilla Ice Cream

The sensation of sweet and tangy warm apple with bits of crispy oats together with chilly creamy ice cream is just delightful…

This is a very simple recipe that can be literally place together in a blink…there is nothing exclusive in terms of ingredients…but the combination is just splendid. This dessert sure emphasizes that simple is good.

Ingredients:

Apple Filling

2 apples, peeled and cut in small pieces

1 to 2 tablespoons raisins

½ tablespoon lemon juice

1 tablespoon brown sugar

½ to ¾ teaspoon ground cinnamon

1 pinch salt

1 tablespoon corn starch

1 tablespoon butter, cold cut in small pieces

 

Topping

2 tablespoons all-purpose flour

2 ½ tablespoons quick oat

2 tablespoons butter, cold cut in pieces

½ teaspoon ground cinnamon

Method:

Preheat the oven to 350F.

In a medium bowl, toss together the apples, raisin, lemon juice, brown sugar, cinnamon, salt butter.  Add the corn starch and fold gently.  Divide the apple filling in 4 small baking dish and set aside.

For the topping:

In a medium bowl, mix all the ingredients together.  Use fork to mask the cold butter into the mix until large crumbs form.

Sprinkle the topping evenly over the 4 baking dish with the apples. Bake until is golden brown and bubbling on top, about 30 to 35 minutes.

Serve the apple crisps warm with vanilla ice cream.

I  hope you enjoy the simplicity of this dessert by just combining a few ingredients.

 

Did you know that apples are extremely rich in antioxidants and phytonutrients? Therefore apples may help reduce risks of developing heart disease, hypertension, diabetes and cancer.

Thank you for stopping by Color Your Recipes…have a colorful day!