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Singapore Style Stir-fried Thin Rice Noodle

These thin rice noodles are delicious, slightly chewy, springy, and loaded with flavor. Super versatile as you can add whatever you want.

– Why Taiwanese thin rice noodles?

Because they are super well known and they are thinner than the ones made in other countries.

– How the rice noodle is different from the regular wheat noodles?

Rice noodle if cooked correctly are slightly chewy, springy and take in all the flavors added to it. Together with all the ingredients it sure makes a great and easy meal.

– Why Singapore style?

It is Singapore style just because curry powder was added to it but you can omit and add all kind of flavors such as soy sauce, oyster sauce, chicken broth and so on. The noodle will absorb the flavor.

– Are you ready to try on these noodles?

Ingredients:

  • Taiwanese thin rice noodles (Made in Taiwan)
  • ½ lb. pork or chicken
  • 4 Chinese sausage
  • 1 medium size red onion, thinly sliced
  • 3 stalks of green onions
  • ½ cabbage, shredded (can substitute for any other vegetable)
  • 3 carrots, shredded
  • 1-2 tablespoons of curry powder
  • 2 eggs, lightly whipped
  • 1 teaspoon vegetable oil
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Fresh cilantro

Method:

Follow the instruction on the package of the rice noodle.

Slice the pork or chicken and marinade with soy sauce, oil, pepper, and corn starch. Set aside.

Drain the rice noodles and prepare a wok for cooking.

Fry the eggs and once cooled cut into strips, set aside.

Stir-fry the pork or chicken and set aside.

Stir- fry sausage, and then add red onion, green onion. Set aside.

Stir-fry the vegetables until slightly soften.

Add the rice noodle (well drained) and all the remaining ingredients that was set aside.

Mix gently, add salt, pepper, and curry to your taste

Serve with fresh cilantro.

– If you enjoy this recipe, you might want to check on these…

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




Truffle Mushroom Risotto

This mushroom risotto loaded with cremini and shitake mushrooms with a hint of truffle is just amazing…super creamy and packed with umami flavor.

In this recipe there is more mushroom than rice by weight…so when I say “loaded”, it is really “loaded with mushrooms…you can really imagine how flavorful this risotto is…a little white wine, cream, goat cheese with truffles and butter truffle.

The trick to make this mushroom risotto is to make sure the mushroom is sauté to perfection, golden brown…it is where all the umami flavor will flourish.

I served this truffle mushroom risotto as a main dish accompanied by a side of green salad…you can serve as a side dish as well.

– What is risotto?

Risotto is a creamy dish made with rice, the liquid is added gradually, and the rice grains absorb it as the pot is stirred. The starch from the rice is slowly released during the cooking process.

– What is the difference between risotto and porridge?

Usually risotto has a broth base which could be vegetable, seafood, poultry or meat, as porridge are cooked mainly in water based and served accompanied with side dishes. Porridge are served in many Asian countries as breakfast.

– Do I need special rice to make risotto?

To accomplish a creamy and nutty risotto, the best rice to use is the Arborio due to its high content of starch making the risotto thicken and super cream.

– Ready for the recipe?

Ingredients:

  • 300 g arborio rice
  • 4 cups chicken broth, low sodium
  • 8 oz cremini mushrooms, sliced
  • 1 bag frozen shitake mushroom
  • 3 tablespoons butter
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 small onion, finely chopped
  • ⅓ cup dry white wine
  • ⅓ cup cream
  • 2 tablespoons truffle butter
  • 125 g goat cheese with truffle, finely grated
  • Salt and pepper, to taste

Method:

Rinse the rice and set aside.

In a medium heavy pot add 1 tablespoon butter and 1 tablespoon olive oil, add the cremini mushroom and cook until golden brown under high heat. Add approximately ⅓ of the garlic, salt and pepper, stirring until the garlic is golden brown and fragrant. Remove from the heat and set aside.

Repeat with the frozen shitake mushroom and set aside together with the cremini mushroom.

On the same pot, turn heat down to medium add the remaining butter, garlic, and then add onion.

Sauté for 2-3 minutes until onion is translucent, add the wine and let it simmer stirring the post constantly until mostly of it is evaporated. Add the rice and stir until the rice start to turn translucent.

In the meantime, warm about 1-1.5 cup of the chicken broth in the microwave and add to the rice. Stir occasionally until most of the liquid is absorbed.

Repeat a couple of times until all the broth is used up. By then the rice will be thicken and creamy.

Add cream and truffle butter, stir vigorously to make creamy.

Stir in parmesan, and taste for salt and pepper.

Stir through half the mushrooms

Spoon risotto into bowls, and garnish with finely chopped green onion.

Serve immediately.

– Check these rice dishes recipes…

Did you know that mushroom contains high levels of antioxidants? Mushrooms are a variation of fungi and they can vary in color, shape and texture. Studies has been shown that mushroom can boost immune system and are rich in vitamin, minerals and amino acid (when combine form proteins).

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




Plant-Based Pasta Sauce

This pasta sauce uses a plant-based protein which mimics ground beef “looks” and texture, and yes, it can easily pass as the “real” ground beef.

I am not a vegetarian but got very curious about the cooking with plant-based protein that mimics ground beef, so here I am, when I saw the product, I could not pass the opportunity to try it.

I understand that there are many companies making plant-based ground beef and of course they all claim theirs to be the best in the market…I plan to try others just out of curiosity…

I believe that plant-based ground meats are not target to vegetarians…as vegetarians would not have the crave for meat or poultry…is that right?

– Have you ever tried plant-based ground meat?

I did once in the restaurant where I was served Beyond Burger, and I must admit…I was very impressed with the texture and flavor…and could be easily fooled as the real burger made with ground beef.

– What is the plant-based ground meat made of?

The plant-based ground beef “want to be” can be made from all sort of plant proteins such as soy, mung bean, pea, lentil, brown rice, coconut flour, flaxseed meal and so on and mixed with fat like coconut oil, canola oi, sunflower oil and cocoa butter.

– How should I cook plant-based ground meat?

Practically the same say you would cook “real” ground beef, by substituting the “real” ground meat for the plant-based ”fake” ground meat.  Okay, I think we better go to the recipe…

Ingredient:

  • 1 lb plant-based ground beef
  • 1 medium onion, cut into small pieces
  • 2 garlic cloves, finely minced
  • 1 jar of your favorite pasta sauce
  • 8 oz mushrooms (any kind)
  • ½ tablespoon olive oil
  • Salt and fresh ground pepper, to taste
  • Fresh basil and cheese for garnish

Method:

In a pan, add the olive oil and sauté the onion and garlic until slightly brown and aromatic.

Add the plant-based ground meat and sauté until brown breaking the pieces, first into large pieces and then into smaller pieces.

Add the tomato sauce and mushrooms, let it boil and turn the heat to low and simmer for approximately 10 minutes.

Add salt and pepper to taste.

Serve over your favorite pasta and garnish with chopped basil and cheese if you like.

– Want to try other vegetable dishes? Check these out…

– Interested in more dishes with vegetables? Check these out…

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




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!




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!




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!




Trader Joe’s Gnocchi with Sous Vide Chicken

Have you ever tried Trader Joe’s gnocchi? Well, if you like gnocchi you should give it a try…I must confess it was better than I expected. As a matter of fact, this is my second time cooking it and this time I dressed it with peas, roasted sugar tomatoes and sous vide chicken.

This is particular great especially if you are pressed for time (like now getting ready for the holidays…), in a short time you are ready for an almost “gourmet” dinner, considering that you have in your refrigerator roasted sugar tomatoes and in the freezer green peas, sous vide chicken and a bag of Trader Joe’s gnocchi. Don’t panic if you do not have the ingredients listed…you can add fresh spinach, mushroom, roasted garlic, bacon, sausage, you can literally add whatever you like…just search your refrigerator…and you will be able to mix and match…

Did I tell you about sous vide chicken? I always have it in my freezer, it is so convenient, you can use the individually frozen chicken breast in hot dishes like this one or cold ones like salad and sandwiches…they are always moist and tender and loaded with flavors. You can marinate the chicken with any kind of spice you want. Please check here for the sous vide chicken recipe.

How to freeze sous vide chicken:
Before placing the sous vide cooked chicken breast, simply drop the bags of chicken breasts into an ice water bath after the cooking time and let them chill completely.

Ingredients:

  • 1 Trader Joe’s Gnocchi
  • ½ to ¾ cup frozen green peas
  • ½ cup roasted sugar tomatoes (recipe here or here)
  • 1 sous vide chicken breast

Method:

Defrost the sous vide chicken breast in the refrigerator overnight or in the counter for an hour. Quickly sear both sides in a cast iron pan, just enough to produce a golden color. Slice and set aside.

In a cast iron pan add the gnocchi from Trader Joe’s and follow its instructions. When it is almost ready add the frozen green peas and roasted tomatoes, mix gently. Add the sliced chicken breast, mix and serve hot.

If you enjoy sous vide method, you might want to take a look on Flank Steak or Butter Lemon Swai recipes.

Did you know that gnocchi is a variation of pasta? It is usually made with the same ingredients as for pasta and it is eaten as a main dish.

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!




Farro Salad with Roasted Tomatoes

This is a recipe for a very healthy salad…it can be served as a side dish or as a main dish.  The combination of the nutty farro and roasted tomatoes is just amazing.

This is such a simple and yet tasty salad, farro is used as a base grain. It is loaded with delicious oven roasted grape tomatoes marinated with olive oil, garlic and thyme. This can be served as a meal by itself or as a side dish.

I love the idea of adding roasted grapes tomatoes; they are naturally sweet which gives this farro salad a touch of sweetness. I think this salad will be very suitable during summer months along with any BBQ.

Now back to farro…farro is a kind of wheat, it was a staple food in ancient Rome and it’s believed that this was a grain of choice for the Roman soldiers thousands of years ago. In spite of having low gluten content, farro is chewy and has a nutty flavor.

Oh! Before I share with you the recipe, I just want you to know that I will be off for a couple of weeks…

Ingredients:

  • 1 cup farro
  • 2½ cup water
  • ¼ teaspoon salt
  • 16 oz grape tomatoes, washed and cut into half
  • 3-4 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • Fresh thyme to taste, finely chopped
  • Salt and pepper to taste
  • 8-12 oz of mixed frozen vegetables, I used Trader Joe’s soycutash (mixture of edamame, corn and red pepper)

Method:

Place the water in a medium pan and bring to boil with salt. Add farro and lower the heat to low and let it cook for approximately 15 minutes. You can cook it more or less depending on how soft or chewy you like.

Drain all the water once the farro is cooked. You can cook it more or less depending on how soft or chewy you like.

In the meantime, preheat oven to 375F. In a medium bowl toss together the tomatoes, garlic, thyme, salt, pepper and olive oil. Mix gently until all the tomatoes are cover with oil.

In an oven safe tray, lay the tomatoes cut side down in a single layer. Roast for 40 minutes, and then increase the temperature to 425F if you want to caramelize them.

Turn off the oven and leave the tomatoes inside the oven until completely cool.

Follow the instruction on the package of the frozen vegetables.

When all the ingredients are ready and cool, toss them together. Drizzle more olive oil and taste for salt and pepper and add as necessary.

Serve slightly warm or cold.

If you enjoy this simple recipe using farro, you might want to check on Asian Stir-Fry Wheatberries with Eggs and Chinese Sausage or Red Quinoa with Chicken.

Did you know that farro is high in fiber and a very good source of protein and iron? Half cup of farro has more fiber and less calories than brown rice.

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




Low Caloric Content Rice

If you love rice and worry about calories you should try this method of cooking rice. It is simple and easy…

Yes, you can lower the calories in rice by changing how you cook it!

For the longest time I wanted to share with you about a method used to lower rice calories…not long ago a team of scientists from Sri Lanka have developed a simple way to cook rice that could reduce the calories absorbed by the body by up to 60%.

A little background…rice contains two types of starch: digestible and resistant. The digestible starches can be quickly broken down by our bodies, turn into glucose and store as fat if we do not burn it (increase weight or obesity). The resistant starch cannot be digested, they just pass through the large intestine therefore not absorbed by our body. Resistant starch shares some of the benefits of soluble fibers. The scientist developed a method of cooking rice which changes the digestible starch to resistant starch.

Why lowering the caloric content in rice is so important? Rice is the staple food for more than half of the world’s population, contains a lot of starch and it is used to make all kind of dishes savory as well as sweet, but worldwide obesity is increasing dramatically, therefore to be able to enjoy rice dishes without guilt, a simple addition of coconut oil can change its caloric content.

The original paper recipe is the following…

Ingredients:

  • ½ cup white rice
  • 1 teaspoon coconut oil
  • 1 ¾ cups water or enough to cook the rice

Method:

In a pot, bring water to a boil.

Add coconut oil to pot, followed by the rice.

Cover, lower heat, and cook for 20 to 25 minutes.

Let rice cool, then chill in the fridge for at least 12 hours.

Reheat as necessary before serving using.

As for me, I love using my rice cooker, therefore I added into the cooking bowl, well rinsed rice, coconut oil and the appropriate amount of water according to the instructions of the rice cooker.

If you enjoy this simple method of cooking rice to lower its calorie, you might want to check on some of rice dishes such as Egg Fried Rice with Chinese Sausage.

Want to know more about it? The reason that rice cooked with coconut oil contain less calories are explained by the scientists…coconut oil enter the starch granule during cooking and changes the structure of the starch so they are no longer affected by the digestive enzyme from our body. Refrigerating the rice is important because it expels the digestible part of the starch, and once the digestible part is outside of the rice granule, these molecules form strong bonds turning them into resistant starch.

Interestingly, the amount of resistant starch did not change when the rice was reheated later. The cooling turns some of the digestible starches into resistant starches via a process called retrogradation. In order to cook lower calorie rice refrigerating it before reheating is crucial.

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