Garlic Fried Rice

Fried rice with garlic rice is so fragrant and loaded with flavor…garlic rice will elevate your simple fried rice to a totally new level.

If you like garlic, like we do, you are in for a treat…this fried rice is loaded, packed, full of the fragrant garlic imbedded into each grain of rice…it is nothing magical or tricky…just plain garlic and rice…

– Why should you make fried rice using garlic rice?

Because it will bring a totally new deep flavor to the simple and traditional fried rice.

– What are the steps to make fried garlic rice?

First you make the garlic rice with lots and lots of garlic.  Let it cool and refrigerate for a day or so like your leftover rice…by the way, the best fried rice uses leftover rice…and this is not different.

Use the garlic rice like your plain rice as a base of your fried rice.  You can add whatever your palate calls for it…chopped vegetables, corn, ham, cubed chicken, shrimp, scrambled egg…the options are unlimited.

– Did I convince you to try it?

I hope so…

Ingredients:

  • 3 tablespoons butter
  • 12-15 cloves garlic, finely chopped, minced
  • 1 shallot, finely chopped
  • 1 ½ cup rice, washed and drained
  • Enough chicken broth or water to cook the rice
  • ¼ tsp salt (optional)

Method:

In a large wok or skillet, heat the butter over medium heat. Add the minced garlic and shallot. Stir fry the garlic and shallot for 2-3 minutes, until it turns a light golden color and fragrant.

Carefully remove the garlic from the pan and add to the rice. Add the salt if using and the chicken broth or water.  Cook the rice as you usually do, whichever method you use.

Once the rice is cooked remove from the heat and let it cool completely before storing it in the refrigerator.

Next day prepare your fried rice as you would normally do using the garlic rice.

In this post I used 3 scallion, 2 cups of frozen mix vegetables, 2 large eggs scrambled, ½ lb shrimp.

– Looking for more rice dish recipes? Check on the following…

Did you know that garlic has many health benefits? Garlic had been widely studies and many scientific publications support the health value of it, such as protecting the heart, lung, brain and lowering cholesterol and blood pressure.

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




Flourless Chocolate Cake

This cake is decadent…made mainly with almond meal and dark chocolate, super rich, moist almost like brownie.

I have made chocolate cake using almond flour with a little bit of flour, but this one is totally flourless, and the texture is just heaven…it melts away…The cake is super rich, moist, and kind of between fudge and brownie. Since it is super rich a small slice goes a long way…and so satisfying.

This recipe was adapted from Food 52 with minor adjustment.  As always, I like my dessert a bit less sweet than the original recipes, and as usual I try to make it practical. According to the site this cake is called Torta Caprese, from the Island of Capri.

– How the cake rises without flour?

Egg whites are whipped until soft peaks which are added to the cake batter to leaven it.

– What else can I add to the cake?

Oh…you can add all kind of flavors, orange zest, a shot of strong coffee, rum or Grand Marnier…many choices for you to pick.

– How can I serve this cake?

The cake really tastes better the next day…and you can serve with a dollop of whipped cream, chocolate ganache, fresh berries, crème anglaise…depends of your palate and what you have in the refrigerator.

– Can I freeze the cake?

Absolutely, once the cake is cooled, wrap in plastic unfrosted and freezer. Before serving let it defrost in the refrigerator overnight.I think it is time to look at the recipe…

– I think it is time to look at the recipe…

I used 2 small round pans for this recipe (4 ½ and 6 in), but feel free to use one 8 in round pan.

Ingredients:

  • 125 g almond flour
  • 125 g dark chocolate
  • 113.4 g (4 oz) butter, 1 stick
  • 100 g sugar
  • 3 large eggs separated
  • 1 tablespoon rum (optional)
  • Powdered sugar
  • Fresh raspberry for garnish

Method:

Preheat oven to 325ºF and set a rack on the middle level.

Line the bottom of the pans (4 ½ and 6 inch) or pan (8 inch) with a circle of parchment paper and around it.

In a glass bowl on the top of a double boiler or a pot of simmering water add the chocolate until melted. Remove from the heat and add the butter. Mix until all combined, if need place the bowl back to the double boiler to melt the remaining butter.

Add to the chocolate mixture the almond flour, sugar. Mix until all combined. Once the mixture cools down add the egg yolk and the rum or any other ingredients you might add. Stir well and set aside.

In a clean bowl, beat the egg whites they form soft peaks. In three additions, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared cake pan(s) and smooth the top. and bake for 20 minutes (4 ½ inch cake pan) and for 30 minutes (6 inch cake pan) or 40 minutes (8 inch cake pan), depending on the size of your cake pan or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Let cool completely on the rack before removing the cake from the pan.

Serve as you wish, with confectioner’s sugar, fresh berries, a dollop of whipped cream and so on…

– If you enjoy this simple and easy chocolate cake you might want to try the following…

Did you know that dark chocolate is rich in flavanols? Observational studies linked the benefits of the cocoa flavanols with reduced blood pressure, consequently reducing the risk of heart disease. One must be cautious to not over consume dark chocolate as it contain high calories and sugar.

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




Frozen Pão de Queijo, Brazilian Cheese Bread

This is a simplify version of the Brazilian “pão de queijo”, it is cheesy and gluten free.  It makes a great appetizer and can be made way ahead.

I already share so many versions of the famous Brazilian pão de queijo…recipes which each little ball is hand shaped, blended and pour in a waffle iron, Asian style and now blended and frozen for later enjoyment.

– What is “pão de queijo”?

Pão de queijo when translated from Portuguese should be cheese bread. In reality, it is not a bread as you know as bread…it is usually small baked roll with cheese and the base of the roll is mainly tapioca flour and not wheat flour. The texture is not like your regular bread, it is sort of chewy, cheesy and let’s say very different. In my opinion it is a sort of popover, choux pastry…there is no any raising agent such as yeast or baking powder, the air pockets in the little cheese bread are mainly due to the combination of egg, oil, liquid (milk) and tapioca flour.

– History of “pão de queijo”

Pão de queijo recipe is typical from Minas Gerais, which is a state located on the eastern side of Brazil, north of the state of São Paulo. The recipe is traditionally passed from grandmother to their daughters and from the daughter to the granddaughters…the difference in the ingredients may vary from water to milk, oil from lard, but the idea is the same. Apparently started with a piece of leftover cheese, since wheat flour was not common at the time being that tapioca flour from yuca (cassava) was available, somehow in between “pão de queijo” emerged.

– Why you need to make “pão de queijo”?

Because is it easy and a crowd pleaser.  I always have a “bag” of these in my freezer…and I bake whenever we feel like having a small snack, a something to go with a bowl of salad or soup, as an appetizer when entertaining.

– Why this is a great version?

This is the simplest version of all and can be made way ahead…all the ingredients are mixed in a blender and pour is a small silicone mold and place into the freezer. Once frozen they can be stored in a plastic frozen bag (to save freezer space) and store for months until time to bake.

– Have I convinced you? Okay…let’s look at the recipe…

Ingredients:

  • 1 cup milk
  • 3 eggs
  • ⅔ cup vegetable oil such a sunflower, canola or corn
  • ½ teaspoon salt (or to taste)
  • 125 g grated Parmesan cheese
  • 345 g tapioca flour
  • 120 g grated Cheddar cheese

Method:

Place milk, oil, eggs and salt in the blender. Blend until all the ingredients are mixed.

Add the parmesan cheese and blend in.

Add tapioca flour in thirds and pulse after each addition, making sure that the batter is smooth. Scrapping the side of the blender cup as needed.

Now, you can either add the cheddar cheese and pulse a couple of times or remove the blender cup from the motor and add the cheddar cheese and mix carefully with a spatula, until the cheese is incorporated into the batter.

Pour the batter into small silicone mold (approximately 0.6 oz or 18 ml each cavity). As the silicone bakeware are flexible, place them on a cookie sheet or any metal tray.

Place the trays in the freezer for a few hours until the batter is frozen.

Once the cheese bread (balls) are totally frozen, quickly remove the frozen cheese balls from the silicone bakeware and place them into a freezer bag and in the freezer until time to bake.

When baking the cheese bread, place the frozen cheese bread directly in a preheated oven of 350oF for approximately 15-20 minutes. Make sure to leave at least 1 in (2.5 cm) in between the cheese bread (balls).

Serve hot/warm.

Take a look…it is soft and chewy and loaded with cheese…

– Looking for other versions of the Brazilian pão de queijo?

Did you know that tapioca flour is a product of the cassava? Cassava, yuca or manioc is a root like yam, taro,  and potato, therfore totally grain and gluten free. Cassava is  very popular in South America, parts of  Asia and Africa.

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




Cold Soba with Peanut Sauce

Cold soba noodles are easy to prepare and cook faster than your regular pasta/noodle. This is a very simple and delicious recipe for the summer…just toss soba noodles with a spicy sauce made with peanut butter and lots of fresh vegetables.

 

Have you ever heard of soba noodles? Soba noodles were originated in Japan and it is made from buckwheat. They are thinner than the usual noodles and sold in the market like your dry pasta. In Japan soba noodles are served cold during summer and hot in winter, and traditionally dipped in a sauce (cold) or hot broth.

My mom used to cook soba instead of the regular pasta; one, because is faster to cook and second, because it is healthier as compared to the wheat pasta. So now I do the same…often I cook soba noodles and serve with meat sauce.

During summer I like to make it cold, almost like salad…I cut all kind of raw vegetables into Julienne or chiffonade add a protein like shrimp or chicken and top with a creamy peanut sauce which is a mix of lightly sweet, salty, spicy and citrusy. This peanut sauce really challenge all your palate senses…I know, sounds weird until you try it…and then you will be totally in love with the sauce.

Ingredients:

  • 3 tablespoons peanut butter
  • 3 tablespoons water
  • 1 ½ teaspoons sugar
  • 3 tablespoons Ponzu sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 to 2 teaspoons yuzu hot sauce, depending on how spicy you want
  • Soba noodle
  • Fresh basil leaves, cut into thins strips
  • Cucumber, cut into thinly Julienne
  • Carrot, cut into thinly Julienne
  • Shredded chicken

Method:

Cook the soba noddle according to the instructions of the package.  Rinse well under the cold water and make sure that the noddle is well drained. Set aside or in the refrigerator while you are preparing the dressing.

In a small bowl, add the peanut butter and water, whisk until smooth, add all the remaining ingredients.  Whisk until all the ingredients are incorporated into the dressing.

When ready to serve, add in a bowl the soba noodle, vegetables, chicken and the peanut sauce. Toss all together making sure the noddle is coated with the sauce.

Serve cold.

 

If you enjoy this Asian inspired noodles, you might want to take a look at Squash Noddles with Peanut Sauce recipe.

 

Did you know that buckwheat does not contain gluten? Buckwheat is a very nice substitute for wheat for the ones that have an issue with gluten. Buckwheat is a fruit seed and contain more mineral and antioxidants than other grains.

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




Glutinous Rice with Chinese Sausage

This is a recipe for a traditional glutinous rice known as sticky rice which is an staple in the Chinese cuisine which sausage, chicken or pork can be added.

Have you ever had glutinous rice? In spite of the name “glutinous” it does not contain gluten at all, like all the other varieties of rice. Glutinous rice is grinded to make mochi flour which is a very popular ingredient in many Asian desserts and even savory ones.

I grew up with glutinous rice and its derivatives…I love all the “chewy” food that you can make with it. Recently I shared the “pearl meatballs” recipe which the meatball (any of your choice) is coated with a layer of glutinous rice. Today, I am sharing with you another savory dish, somewhat like fried rice and risotto…not as dry as fried rice and not as creamy as risotto. Instead of the Chinese sausage, you can substitute for chicken or pork. The secret is the amount of water added while cooking the rice…if added too much you will end up with“glue” like mess…not pretty. So in order to prevent, I like to soak the glutinous rice overnight after rinse it thoroughly and cook under steam. When done right, each rice grain is intact, semi translucent, and chewy…oh…so good! Therefor if you like chewy texture you are for a great treat.

Ingredients:

  • 1½ cup glutinous rice
  • 3 to 4 dry shiitake mushroom
  • 4 Chinese sausages cut into small slices (or marinated chicken or pork with soy sauce and garlic)
  • 1 small shallot, diced
  • 2 stalks scallion or green onion, chopped
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon cooking wine
  • ¼ teaspoon sugar
  • 2 teaspoons sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper (preferably white pepper)
  • Cilantro for garnish

Method:

One day before cooking the rice, wash the glutinous rice until the water runs clear. Soak in water overnight at room temperature.

On the day, drain all the water from the rice in the colander.

Soak the mushrooms in warm-hot water for approximately ½ hour until softened. Squeeze the water from the mushrooms and cut into small cubes. Save the soaking water from the mushroom.

In a small bowl add the soy sauce, sugar, cooking wine, salt, pepper and sesame oil. Mix well until all the sugar is incorporated into the sauce.

In a wok, under medium heat fry the sausage. Once the sausage are golden both sides, remove from the pan and set aside.

On the same pan, with the remaining fat from the sausage, sauté the scallion and the green onion until fragrant. Next, add the mushroom and continue to stir-fry for a minute, make sure to stir continuously to not burn.

Add the rice and the sausage. Stir well until all the ingredients are very well incorporated. Add the mixture of sauce and continue to stir. Sprinkle with the mushroom water and continue to stir under medium heat.

After a couple of minutes, transfer into a steam bowl. Cook under steam until the rice is semi translucent. If necessary sprinkle with more of the mushroom water or plain water.

Garnish with cilantro and/or scallion and serve hot/warm.

Leftover rice can be warmed under steam, water-bath or microwave.

If you enjoy this very traditional Chinese recipe, you might want to take a look on a recipe which uses glutinous rice to make dessert…Pandan Infudes Coconut Milk with Sticky Rice.

 

Did you know that glutinous rice is also known as sticky rice? The reason that glutinous rice is sticky is because this kind of rice contains very little amount of amylose and high levels of amylopectin, which is responsible for its stickiness.

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




Celery Salad with San-J Sauce

This is simple salad recipe using mainly blanched celery and tossed with San-J organic soy sauce.

This is a very simple and easy recipe using mainly blanched celery, yes blanched celery…this way the celery still crunchy and yet somehow delicate.

I accepted the invitation to try more San-J sauces, they were sent to me without charge, and I did not receive any compensation for this post and all the content and opinion in this post are solely mine. I decided to use the gluten free organic tamari soy sauce in this recipe, and I love it, especially because this is a reduced sodium version of soy sauce. You can look for more San-J sauces here and pick your favorite one.

In Asian cuisine, salad is not very common, most of the so called vegetable “cold dishes” are either blanched or somehow pickled. Therefore I used similar method to make this celery salad. I hope you get to try, because the texture of this blanched celery is very different from the fresh cut ones. The addition of soy sauce and sesame oil gives this salad an Asian twist.

Ingredients:

  • 6-8 celery stalks, cut into strips
  • San-J Tamari organic soy sauce to taste
  • ½ teaspoon sesame oil
  • Chili oil, to taste
  • Cilantro, chopped

Method:

Boil water in a medium pot. Add the celery and blanch for approximately 1 minute.

In the meantime prepare a bowl with cold water and ice cube.

Drain the water from the celery and immediately place the celery into the ice bowl of water.

Once the celery strips are ice cold drain well and place them in a bowl.

Add on the celery strips San-J soy sauce, sesame oil, chili oil. Toss gently until all the celery strips are coated with the sauce.

Finally toss in the chopped cilantro. Serve cold.

If you enjoy this simple recipe of celery salad you might want to check on Spinach Salad with Ponzu Sauce.

Did you know that celery is an excellent source of vitamin K in spite of its low-calorie content?
Moreover, celery contains sodium, therefore the slightly savory flavor.

 

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




Strawberries and Cream

What can be easier than fresh strawberry with cream? The touch of vanilla in the fresh cream makes this dessert super especial.

This is another no recipe needed…but I could not ignore it…it is literally strawberry and cream and almost nothing else…okay, some sugar and vanilla extract. No need to bake, cook, just mix and serve…what could be easier? Especially now that all the stores are loaded with beautiful and fresh strawberries.

Back in Brazil strawberry was often served with either condensed milk or cream…and I totally forgot about it until a friend took us to a local Mexican food court where fresas con crema (strawberry and cream) were served…apparently in Mexico, strawberries with cream are sold everywhere…I felt in love again with the combination of it…so here I am, posting a very simple and delicious recipe for strawberry and cream.

Ingredients:

  • 1 lb fresh strawberries, rinsed and halved
  • 1 cup Mexican cream, or heavy cream, or crème fraiche
  • ½ teaspoon vanilla extract
  • 2 to 4 tablespoons sugar (more or less according to your taste)
  • Fresh mint for garnish

Method:

Place the sliced strawberries in a bowl, add sugar and gently press with a fork until slightly mushed. The amount of sugar is determined by the tartness of the strawberries or how sweet you prefer.

Cover and place in the refrigerator for about 1 hour.

In the meantime mix the cream, vanilla extract and more sugar, according to your taste.

When ready to assemble the glasses, layer alternatively strawberries and then the cream. Finish with a layer of cream and garnish with mint leaves.

Serve cold

If you enjoy this simple recipe using fresh strawberries, you might want to check on Strawberry Icebox Cake or Strawberry Frozen Yogurt recipes.

 

Did you know that strawberries are packed with vitamin C? Apparently one serving of strawberries (about 8) provides more vitamin C than an orange.

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




Zucchini Noodles

This is an Asian inspired recipe for zucchini noddles by simply tossing the noddles with the already made ginger onion sauce. Great as a side dish.

This is a simple and healthy way to serve zucchini…and really taste delicious! Just add the Ginger Green Onion Sauce that I posted a while, which you can find the recipe here and it is ready…Again, this is so easy and simple that I am embarrassed to post it, but hey…I am doing it anyway!

Ingredients:

  • Zucchini (as many as you want)
  • Ginger green onion sauce to taste

Method:

In a medium pot place water and a pinch of salt and bring to boil.

Wash and trim both end of the zucchini. Using a mandolin slice zucchini lengthwise into long, and thin strands.

Separate the zucchini noodles. Add to the boiling water and cook the zucchini for about 1 minute.

Quickly transfer the zucchini strands to a colander. Place the zucchini noodles into a dish and add the ginger green onion sauce. Mix gently and serve hot or warm.

Enjoy using zucchini as noodle? Please check on this recipe, low carb Zucchini Pasta.

 

What is the difference between pasta and noodle? It seems that the term pasta is widely used for Italian-style noodles, while “noodle” includes a more general meaning for Asian products. The word “pasta” come from Italian pasta, which means paste or dough, and the word “noodle” comes from German “nudel”, which means pasta.

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




Simple Chili

This is a very simple version for chili recipe made with ground beef.  It is such a comforting dish, and great for a cold evening meal.

I have been so busy lately that I had no time to make my usual “weekly” visit to you…I am sorry…I will try to stop by and see what is new with you…

This week, I am sharing a simple recipe for chili…I learned this recipe at one cooking class that I attended a while ago. The recipe called for turkey, but I made it with regular ground beef. Of course I had to make some changes to adapt our palate…I did cook the beans from scratch instead of using bean in can. Now that the weather is cooling down, nothing like a hot and spicy bowl of chili to warm up the evening…

Trust me, this is very simple to put together and it is very tasty!

Ingredients:

  • 1 cup dry pinto bean, soaked overnight in water, cooked until soft with a couple of bay leaves.
  • 2 ½ lbs ground beef
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 jalapenos, minced
  • 2 tablespoons garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1½ teaspoons cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon paprika
  • 2 10oz cans diced tomatoes
  • 1 can corn
  • 3 cup beef broth
  • 2 4oz cans green chiles, chopped with liquid
  • ¼ heavy cream or sour cream, optional
  • 1 small bunch fresh cilantro, finely chopped
  • 3 to 4 tablespoons cornmeal or masa

Method:

Over medium heat high heat in a big saucepan, heat the oil. When hot, add the onions, garlic and jalapenos and cook about 2 minutes until tender.

Add in the ground meat, chili powder, salt, cumin, oregano and paprika mixing thoroughly making sure to break up the clumps of meat. Cook for another 5 to 7 minutes until the meat is cooked completely.

Add the beef broth, canned tomatoes and green chiles. Mix in then reduce the temperature to a simmer and cook uncovered to about 45 minutes.

Add in the beans and corn and bring to boil. Add the cornmeal or masa until the desired thickness.

Serve hot by topping with heavy cream or sour cream and cilantro.

If you enjoy this simple chili, you might want to try the Turkey version of this Chili recipe.

 

Did you know that chili pepper contain capsaicin, a substance that stimulates secretions that help clear mucus from stuffed up nose or congested lungs? Due to its intense red color, chili peppers are rich in vitamin A.

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




Waffle Iron Pão de Queijo

This is a simplified Brazilian inspired recipe for pão de queijo, instead of fussing around with the dough you can enjoy these treats just by adding a pancake like batter into the waffle iron.

At the first sight you might be thinking…”What is new about these waffles? Who has never seen waffles?” Well, I must tell you that many times look are deceiving…and here is a perfect example…these are waffles made with tapioca flour, loaded with cheese…yes, you read it right…CHEESE!

Okay, now this is something that you should give a try if you own a waffle maker…why? It is amazingly delicious, gluten free and so simple to make.

I was very skeptical in getting a waffle maker, not that all the recipes out there were not tempting…far from that…it was because of my limited kitchen space…initially I wanted a bigger waffle maker, the one that can be turned, but space really did not permit me to get one. As a matter of fact when I brought the idea of getting a waffle maker, my husband even joked my saying if I was planning to put the waffle maker on top of my head…well…and I found a small one online which can be store up therefor it would not take much of space.

What do I make first? These crispy, slightly chewy inside waffle…these are a twist on the pão de queijo. Remember the Brazilian chewy cheese balls? Okay, so this is a simple version of it. The nice thing about this recipe…not much cleaning is required, with very little labor…

So get your tools together and start preheating your waffle maker…these are simply awesome!

Ingredients:

  • 100 g tapioca flour
  • 1 large egg
  • ⅓ cup of milk (I used fat free, but feel free to use whatever milk you like)
  • 2 tablespoons of vegetable oil
  • ½ teaspoon salt (less if you like)
  • 40-60 g grated Parmesan cheese (or any kind of cheese, preferably dry ones), more the cheesier.

Method:

In a deep cup, place the milk, egg, salt and cheese. Using an immersion blender or regular blender, mix well all the ingredients. Once well mixed, slowly add the tapioca flour, by continuously mixing. Make sure that all the tapioca flour is incorporated into the egg and milk mixture. The batter will look like a thinner version of pancake batter.

Place approximately ⅛ cup of the batter into the preheated waffle maker and follow the instruction of your machine. The amount of batter will vary according to your like. I you are like me, I like crispier and crunchier waffles then you should add less batter.

The thickness of the waffles can be controlled by the amount of batter you place on the waffle maker. Many times with the leftover batter, I like to add very little batter to the machine and let it crisp all the way. Let them cool and store this waffles/crackers in an air tight container for later enjoyment…these sure make great snacks.

Serve hot or warm….simply delicious!

I hope you enjoy this simple recipe using a waffle maker…for more similar recipes please check on the Mochi Bacon Cheese Ball or the Brazilian Pao de Queijo recipes.

 

Did you know that pão de queijo is a very popular breakfast item in Brazil? Since pão de queijo uses tapioca flour, they are great for people that are sensitive to gluten.

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