Posts Tagged ‘Rice’

It feels for ever since my last posting and I notice that I have new recipes that I have made and yet did not post them. I guess time to catch up is here.

Let’s start with a new recipe that I prepared couple of nights ago.  As I was working out with a couple of friends I was offered a sample of Slavosalt to try. An Arizona based company specializing in all natural seasoning. I accepted the sample and started thinking in my head how to use it. As you all know, I do not wonder too far when it comes to seasoning, but this intrigued and I was excited to put it to good use.

Evening is upon us, and the infamous question of what for dinner is lingering in the kitchen. I have great pork chops from my favorite man, Pete, and something needed to be created to go along. Rice has not see my kitchen in a while… and dinner was formulating in my head.

Easy adaptation of one of my dad favorite rice with a twist: rice with dried cranberries and parsley.  Cooking along, time for seasoning was here.  The rice tasted sweet so why not add the new Slavosalt to it and see what happens.  I must say, loved the flavor. Not too powerful on the garlic yet giving the rice the sweet-sour flavor that needed. Great combination and well accepted by my little man.

Decided to season my pork chop as well with it and loved the flavor.  Steamed broccolis where requested and salad for the adults.

Bon Appetit!!


Tonight’s dinner:

Rice with Dried Cranberries
Oven Pork Chops
Steamed Broccolis


½ medium onion finely chopped
½ cup dried cranberries
1 tablespoon chopped parsley
Basmati rice
1 tablespoon Olive oil
Low sodium chicken broth
Place the olive oil in a medium saucepan over medium heat. Add the onion and gently sauté them until tender and translucent. Add the cranberries and mix well for a minute. Add the parsley and rice, mix well until all the rice is covered with the oil and blended with the onion mixture.
Add the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking.
Taste and season with Slavosalt .
Serve hot.


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As my passion for cook books continues, my friends are adding to it. At Christmas I received this beautiful book from a friend that she purchased for me during one of her trips in New Orleans. “ Crescent City Cooking” by Susan Spicer is just a wonderful book filled with mouth-watering recipes as well as pictures. Tonight recipe is adapted from her book. 
As I do not eat  too spicy of food, therefore feel free to add more sambal to it as you wish. The marinate is easy to prepare and I had a bit of free time to put it together in the morning while I was fixing breakfast.  However under time constraints, poking the meat with a fork before marinating, will help the flavors to penetrate in the meat.
The pork chops came out as tender as they could be. Nasi goreng rice was the perfect side dish.
Bon Appetit!


Tonight’s March 13, 2013 dinner:

Soy Glazed Pork Chops
Nasi Goreng

4 6 ounces center cut pork chops
3 tablespoons honey
2 tablespoons soy sauce
3 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon sambal (chili paste, optional)
Equal parts of: pepper, paprika, ground clove and cinnamon spices
1 tablespoon olive oil
1 tablespoon oil for cooking
Use paper towel to pat dry the pork. Mix all the other ingredients in a small bowl, except the oil for cooking. Place the pork chops in the bowl, cover them with the marinate and let it marinate at least 30 minutes, up to 12 hours’ time permitting in the refrigerator.
Preheat the oven to 375°.
Use paper towel to pat the pork of any excess marinade.
Heat the oil in a large ovenproof skillet over high heat, add the pork chops and reduce the heat to medium-high.
Seat the pork on both sides, 2 minutes each side, and then baste them with the marinade. Place the pan in the oven.
Cook for about 10 minutes, turning once and basting generously with marinade.
Remove from the oven and tent the pork in aluminum foil until ready to serve.





Olive oil
2 garlic cloves minced
3 ½ cup cooked rice, stir it to remove lumpiness
3 eggs, omelet scramble
Salt and pepper
Ketjap or soya sauce
½ teaspoon finely chopped chili (optional)
1 small carrot, cleaned and cut in small dice
½ cup peas
½ cup thinly sliced cabbage
½ cup water
Prepare the omelet with the scramble eggs and set aside until cool to the touch. Cut in thin slices and set aside
In a wok or large cooking pan over medium heat fry the carrots and the peas with the olive oil until lightly brown.
Add the garlic, the cabbage and water.
Add the cooked rice. Keep stirring until the rice brown lightly.
Add the ketjap or soya sauce and give it another minute.
Remove from heat and add the thin slices of the omelet.
Season with salt and pepper and fry for a few minutes.
Stir and serve.

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Peoples have “writer’s block”, last night I had  “kitchen block”. I had absolutely no idea what I was going to make, even less had any suggestions shared with me.  I was on my own with my refrigerator. Luckily for me, Pete at Personal Gourmet Foods keeps my freezer well stacked with all sorts of wonderful meats and fishes, something that I recommend to every one, therefore my quest did not last too long. Prawns were it. A basic shallots, wine, butter sauce with chives, and please do not get scared by the amount of butter, trust me it is worth it, our dinner was prepared rather quickly. Rosemary or tarragon can be a good replacements for the chives. Make sure you taste and decide the amount of flavor you like, tarragon may be too pungent if too much is used.
Start cooking the rice before preparing the prawns as it takes the longest.
I decided to put the sauce on the side for dipping and slightly drizzle over the prawns. Something fun and different and I hope you will enjoy it.

Bon Appetit!!


Tonight’s March 5, 2013 dinner:
Prawns with Lemon, Chives Butter Sauce
Butter Rice

1 pound prawns, shelled and cleaned
Olive oil
¾ cup white wine
3 tablespoons diced shallots
2 tablespoons chopped chives
6 tablespoons unsalted butter
1 teaspoon lemon juice
1 teaspoon chopped fresh ginger
Creole seasoning
Salt and pepper
Rinse the prawns well and season them with Creole seasoning, salt and pepper. In a large skillet heat a tab of olive oil. Sauté the prawns for a couple of minutes to slightly pink, 2 to 3 minutes.
Remove the prawns from the heat and place them in a bowl, cover tight with aluminum foil and set aside.
Return the skillet to the heat and add the wine, shallots and chives.
Cook stirring until the wine is almost evaporated.
Remove the skillet from the heat and add the butter. Swirl to melt and whisk to thoroughly incorporate and the sauce thickens and looks creamy.
Stir in the lemon juice, season with salt and pepper to taste. Serve immediately over prawns.

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Something new from my kitchen last nigh: Gorgonzola Risotto. We love risotto, we love gorgonzola, the combination of the two was wonderful.  The recipe was an adaptation from the cookbook “ Gourmet Today”. 

The recipe requires sweet gorgonzola. I had a bit of both in the house last night, I am French and we always have cheese in the house, so I did a test taste.  I split the heavy cream in two and prepared one with sweet gorgonzola and the other with the more pungent gorgonzola. Split the rice at cooking end and added the cheese cream to it. Result: two wonderful flavorful tasting risottos.  I loved the pungent gorgonzola, my personal preference, the rest of the family liked the sweet gorgonzola.

TIP: If using the more pungent gorgonzola make sure that you taste it before seasoning it with salt, as the cheese is already salted.

Perfect side dish to a pork chop from Personal Gourmet Foods, and of course our tireless steamed broccolis.

Bon Appetit!!


Tonight’s February 5, 2013 dinner:

Caprese salad

Gorgonzola Risotto with Pork Chop

Steamed Broccolis


5 cups chicken stock, low sodium

6 tablespoons unsalted butter

2 tablespoons olive oil

2 ½ cup Arborio rice

1 1/3 cup heavy cream

6 ounces Gorgonzola, dolce (sweet and creamy)

½ teaspoon salt

½ teaspoon black pepper

½ cup finely grated Pamigiano-Reggiano

Bring stock to a simmer until warm. Meanwhile in a 4-5 quart heavy pot, heat 2 tablespoons of butter and oil over high heat until foam subsides.

Add the rice and cook, stirring, for 4 minutes.

Add all the stock to the rice and cook, stirring frequently to prevent rive to stick, 15 minutes.

In the stock pan just used, add the heavy cream and the Gorgonzola and over low heat stir until all the cheese is melted. Season to taste with salt and pepper and remove from heat.

When rice has cooked add the cream sauce and simmer, stirring until the sauce is absorbed and the rice is tender, and the risotto is thickened.

Remove from heat, fluff with a fork and add the Parmigiano, the remaining 4 tablespoons butter. Mix well and serve immediately.

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Happy Halloween Everyone!!

Rice is so much fun to prepare.  I had half of a bottle of Champagne in the refrigerator and, as we all know, no matter how we do, the bubbles have tendency to subside after a couple of days. When preparing rice I always put a bit of white wine or champagne with the onions and bacon, why not prepare the whole rice dish with it? The result was a very pleasant combination.  Taste before seasoning would be my only advise while preparing this dish. I did not add any salt to it.

Bon Appetit!!


Tonight’s October 31, 2012 Dinner:

Champagne Rice with New York Steak
 Steamed Broccolis
Ice Cream


Long grain rice

1 tablespoon unsalted butter

½ onion, thinly sliced and chopped

4 slabs of bacon cut in small slices

2 cups champagne

Chicken broth, sodium free or water

Salt and pepper

In a heavy bottom pan melt the butter and add the onions. Cook for about 3 minutes and add the bacon.

Cook until the onions are translucent and the bacon is starting to crisp up.

Add a 1/3 cup of champagne to the pan and let it cook for a minute.

Add the rice, stir well until all the liquid is absorbed by the rice.

Add the remaining champagne, stirring and insuring it will not overspill as it may do to the effervescence of the champagne.

Lower the heat, semi-cover with a lid and simmer for 15 minutes. Stir occasionally and add chicken stock if becomes too dry.

Season with salt and pepper.

Cook another 10 to 15 minutes or until the rice is cooked to desired doneness.

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Cornish game hen is the perfect last-minute get together dinner meal. Easy to prepare and  half of a hen is perfect balance between both white and dark meat.  I have two in my freezer.

The whisky sauce is an adaptation from a recipe in Fine Cooking magazine. Very easy yet delicious.  The whisky evaporated as it cooks, leaving a wonderful bold flavor into the cream and butter. Cognac can be used instead of the whisky.

Rice was the perfect pairing. I added some wild rice just because I wanted something different. 

We enjoyed a nice glass of Nebbiolo red wine alongside.

Bon Appetit!



Tonight’s October 9, 2012 dinner:

Cornish Game Hen with Whisky and Cream Pan Sauce

Mixed Rice and butter

French String Beans with butter





2 large Cornish game hens, 1 ½ to 2 pounds each

2 tablespoons butter

Olive oil

Salt and pepper

Herbs de Province

2 tablespoons unsalted butter

2 medium shallots, finely sliced

¼ to ½ cup of whisky (I used Jack Daniel’s)

1 teaspoon Worcestershire sauce

1 tablespoon Dijon mustard

½ cup heavy cream

2 teaspoons fresh lemon juice


For the Cornish hen:

Preheat the oven at 450º and position the rack in the middle of the oven.

Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or large sharp knife.  Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.

Place on a heavy baking dish and spread on each half, ¼ of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil.  Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.

When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.


To make the sauce:

Place the unwashed cooking pan over the stove and add the remaining 2 tablespoon of butter and let it melt. Lower the heat and add the whisky, very slowly. With a wooden spoon scrape up any bit on the pan.  Add the shallots and cook until tender, 1 minutes.  Add the Worcestershire sauce, mustard and raise the heat to medium high. Bring to a boil stirring constantly.  Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.

Serve hot over the Cornish hen.



1 ½ cups Jasmine rice

3 tablespoon wild rice

3 -4 tablespoons Unsalted Butter

Bring a pan of salted water to a boil. Add the rice and cook until firm to the bite. Drain; add the butter (less if you wish).

Serve hot.

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Last month I decided to join Foodie Pen Pal. A great program that allows food lovers to share recipes with other food lovers. You do not have to have a cooking blog to join. 

I was very happy to put my package out in the mail for my pen pal that I did not realized that me too, I was going to receive a package from someone.

I have to tell you the experience was wonderful.  Not only I received a package by the mail that was not a bill, but I got to prepare food that I would have never cooked before. 

My food pen pal is Marla.  She lives in Texas but is originally from Louisiana and from her package sent to me,  Louisiana is still  in her heart. 

Marla sent Zatarains rice, the one and only to use with beans and gumbo, Cajun seasoning, Red Peppers sauce, Camellia Red Beans from Louisiana. She also was very kind to add a note with it and give me all the instructions on how to prepare Red Beans with Rice and Sausage. Both of Marla grandmothers were French and every times Marla thinks of comfort food she thinks of a big pot of Red bead and sausage. The recipe asks for venison sausage that I did not find here in Phoenix. 

Her instructions were easy and easy to follow.  The meal excellent. Now I am intrigues to know how it will taste with venison… but I guess I will have to wait until a trip to Louisiana.

To Marla:

Thank you for introducing us to your favorite food and place. I am looking forward to make it again soon.




1 pound Red Kidney beans from Camellia

2 onions diced

2 celery stalks, diced

6 cloves of garlic, chopped roughly

Venison sausage or Italian sausage

Bay leaf

2 tablespoons of Creole Seasoning by Zatarain’s

1 ½ cup Zatarain’s Extra Long grain rice

Soak the beans overnight. Rinse and put them to boil in a large pot. When the beans come to a boil, lower the heat and add the onions, celery, garlic, bay leaf and sausage. Add some of the seasoning to taste.

As the beans start to cook, stir them occasionally and start to smash them against the side of the pot so they become creamy, but not too much.

Cook the rice according to package directions.

Serve the beans over the rice and add more red pepper seasoning from Paul Prudhomme if want to be brave.

If you are interested in becoming a Foodie Pen Pal, click on the picture below. You will be linked to The Lean Green Bean where you can sign up.

The Lean Green Bean

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Something new and different at Giangi’s Kitchen today.  I have ten (10)  coupons for one free  Deli Fresh Savory Roasted Chicken from Fry’s  Food Store.  Just drop me a note and the coupon will be on your way to you.

I always enjoyed Fry’s Roasted Chicken, actually it has saved me so many times as time was closing in on me, and dinner was way too close to bed time. 

So when I was contacted by Fry’s to experience their fresh oven-roasted new “Savory Fresh Roasted Chicken” seasoned with a signature blend of spices, I immediately said “YES”.  

I was treated to new flavors by two of Fry’s chefs, Cynthia and Bryan.  They showed us how they incorporated the roasted chicken with Quinoa in a wonderful warm salad as well as a very easy Pot Pie. Never had quinoa and I like it and loved the pot pie. They were very kind to share the recipe with me and I am going to be making it soon to share with all of you.

So today I have prepared my version of how I am going to use the chicken: “Salad of rice, chicken and Giardiniera”.  My mom and Nonna had served this dish all my life during the summer months.  Easy to prepare, can be done early in the morning, or late at night. It can be eaten immediately or refrigerated. I prefer a bit cold as all the flavors will be enhanced. Perfect for a light lunch or a nice summer  dinner al fresco, for any party or pot luck.

Enjoy it and do not forget to contact me so I can send you your free Deli Fresh Savory Roasted Chicken by Fry’s…. I only have 10…

Bon Appetit!

Tonight’s July 17, 2012 dinner:

Salad of Rice, Roasted Chicken and Giardiniera

Fresh Strawberries with sugar


1 whole Deli Fresh Savory Roasted Chicken, cut into bite size pieces

2 cup of Uncle Ben’s Rice

6 to 7 tablespoon Olive oil, plus more to taste


3 to 4 tablespoon Red Wine vinegar, plus more to taste

1 16 ounces jar of Giardiniera by Mezzetta, cut into small pieces

In a large pot with salted water cook the rice until still has a light bite when tasted.

Drain under cold water and place in a bowl.

At this point you can either let the rice cool off at room temperature or place in the refrigerator for 1 hour or until ready to assemble the dish.

Place in a small bowl the Giardiniera vegetables cut in small pieces.

Add 1 tablespoon olive oil and mix. Let it set for 10 minutes.

When the rice has cool down add the pieces of chicken, the Giardiniera and the olive oil. Blend well and add the vinegar ½ teaspoons at the time and taste in between. It should not be overpowered by the vinegar.

Chill before serving if time permitting.

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Yesterday it would have been Julia Child 100th birthday therefore I could not pass up the occasion to make one of her recipe. 

Julia Child  was a wonderful chef that brought French food out of the stigma that it was “complicated and unreachable” to our table.  She also thought us that cooking was fun and to relax and enjoy the time spent in our kitchen as well as the time we spent around the dinner table.

In the late 80 early 90’s I used to love to watch her cook on her TV series.  I have to admit I have so many, if not most, of her cook books, as well as the DVD . 

I used to love to watch her with Jacques Pepin.  The duo was perfect.  Two great friends having fun. Julia Child most known book “ Mastering the Art of French Cooking” is a most in every kitchen shelf.

The recipe that I made tonight is adapted from one of her books “ Julia and Jacques Cooking at Home”. 

The recipe asked for Halibut to be pan grilled. I replace it with salmon and choose to oven roasted with no butter or oil, just salt and pepper . The Beurre Maitre D’Hotel is all Julia.  Basmati rice with peas was just perfect side dish.

Tonight’s July 15, 2012 dinner:

Salmon with Beurre Maitre D’Hotel

Basmati rice with butter and peas


4 fillets of salmon, skinless

Salt and pepper

1 stick (4 ounces) unsalted butter at room temperature

3 tablespoons fresh parsley

1 tablespoon lemon juice, or more to taste

½ teaspoon salt, or to taste

½ teaspoon black pepper or to taste

Preheat the oven at 450°. Place aluminum foil over a cookie sheet and place the salmon in it. Sprinkle generously the salmon with salt and pepper. Place the cookie sheet in the hot oven, rack positioned in the center, and cook for 15 minutes.

Meanwhile puree with the help of a food processor the butter, parsley, lemon juice salt and pepper until smooth. Add the seasoning as needed.

When the salmon is ready serve with a teaspoon of the butter over it.

To store the butter, mound the butter on a sheet of plastic wrap. Fold the wrap over the mound then roll the butter back and forth under your palms to form a log shape. Roll up the log in the plastic and twist the ends to seal. Refrigerate the butter for up to a week, or freeze for a month or more.



2 cups Basmati rice

3 -4 tablespoons Unsalted Butter

1 cup frozen peas

Bring a pan of salted water to a boil.

Add the peas and bring the water back to a boil. Add rice and cook until firm to the bite.


In the same pan that it was cooked, add the butter (less if you wish).

Serve hot.

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We try as much as possible not to have left overs. I do not know why but all left overs on our house seem to disappear into the refrigerator abyss and then resurface from outer space. I have made a very conscious effort and last night part of our dinner was made with left over chicken. I made an Indonesian specialty: Nasi Goreng.

I have been making this recipe for so many years now, that I really had to pay close attention to the amounts used so I could share the recipe with all of you. We did happen to have chicken left over therefore used it. Any type of meat is fine, or even just vegetables to be more on a vegetarian side.

We served along side pork chops just sautéed with a shadow of oil in a large skillet. Watermelon for dessert.

TIP: Ketjap is an Indonesian soya sauce.  If you live near an Asian specialty store I am sure you will found it.  It comes in three different thicknesses.  Ask for medium.  I have had all three and the too thick is too thick.  It will have the consistency of honey, but very dark brown.  Use sparingly and adjust as you go.

Tonight’s June 14, 2012 dinner:

Nasi Goreng

Pork Chops






Butter or olive oil

3 tablespoons finely chopped onions

2 garlic cloves minced

Slice of ginger, minced

1 cup any leftover meat, chicken, ham, cut in small pieces

1 cup small fresh or frozen shrimps, cut up

3 ½ cup cooked rice, stir it to remove lumpiness

3 eggs, omelet scramble

Salt and pepper

Ketjap or soya sauce

½ teaspoon finely chopped chili (optional)

½ teaspoon coriander (optional)

½ teaspoon caraway seed (optional)

Prepare the omelet with the scramble eggs and set aside until cool to the touch. Cut in thin slices and set aside

In a wok or large cooking pan over medium heat fry the onions with the butter or olive oil until translucent and lightly brown.

Add the garlic, the meat, spices.

Season with salt and pepper and fry for a few minutes.

Add the cooked rice. Keep stirring until the rice brown lightly.

Add the shrimps.

Add the ketjap or soya sauce and give it another minute.

Remove from heat and add the thin slices of the omelet. Stir and serve.



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