Cajun Shrimp Skillet

Cajun Shrimp Skillet

I make this dish with Andouille sausage.  It tastes great!

Ingredients:

3 tablespoons unsalted butter
1 cup sliced red bell pepper
1/2 cup sliced red onion
3 cloves garlic, minced
1 pound large fresh shrimp, peeled and deveined
1 pint yellow cherry tomatoes, halved
1 cup beef broth
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 teaspoon ground black pepper

Andouille sausage, sliced (optional)
Hot cooked rice
Garnish: sliced green onions

Directions:

In a large skillet, melt butter over medium-high heat.  Add bell pepper and onion; cook, stirring occasionally for 4 to 5 minutes or until tender.  Add garlic; cook for 1 minute.

Stir in shrimp and next 5 ingredients; cook, stirring occasiionally for 5 minutes or until shrimp are pink and firm.

Serve over rice and garnish with sliced green onion.

4 to 6 servings

Thai Sticky Rice with Mango

Thai Sticky Rice with Mango

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains.  Definition by Wikipedia.

You can find premium white sweet rice (glutinous rice) in most Asian supermarkets.

Ingredients:

2 cups premium white sweet rice
1 1/4 cups coconut milk
Pinch of salt
2 tablespoons sugar
1 1/4 cups water

2 large ripe mangoes, sliced
1/4 cup coconut milk to serve
Mint leaves to decorate

Directions:

Soak premium white sweet rice in cold water for one hour, then drain.

Combine the rice, coconut milk, salt, and sugar in an uncovered saucepan with 1 1/4 cups of water.  Stir and bring to a boil over moderate heat.

Simmer the rice, stirring, for about 8 to 10 minutes or until all the liquid has been absorbed.

Lower the heat to low, and cover saucepan.  Steam for 15 to 20 minutes.

Spoon the hot, sticky rice into 4 to 6 individual ramekins lined with plastic wrap and set aside to cool.

Remove rice from mold, and place one portion in the center of each dessert plate. Arrange the sliced mango around it.  Drizzle rice with reserved coconut milk.

Garnish with mint leaves.

4 to 6 servings

Black Bean and Rice Burrito

Black Bean and Rice Burrito

Ingredients:

2 cups cooked rice
2 limes, juiced
3 to 4 tablespoons fresh cilantro, chopped

1 medium onion, chopped
2 tablespoons minced garlic
2 tablespoons olive oil
1 (15 ounce) can black beans, drained
1 tablespoon chili powder
1/2 teaspoon cumin
1 tablespoon hot sauce, or to taste

Salsa
Sliced olives
Avocado slices
Sour cream

4 large flour tortillas

Directions:

In a large bowl, combine the chopped cilantro and the cooked rice.  Drizzle the lime juice over the rice mixture, and mix well.

In a separate large skillet, heat the olive oil, and saute the chopped onion and minced garlic for 5 minutes.

Reduce the heat to medium-low and add the black beans and the remaining ingredients. Stir the mixture and cook until heated through, about 5 to 6 minutes.

Spoon the rice mixture and the black bean mixture onto the flour tortillas.  Add additional toppings, such as, salsa, sliced olives, avocado slices and sour cream.

Wrap the burrito, and microwave before serving.

Serves 4

Spanish Rice

Spanish Rice

Ingredients:

1 cup water
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt

1 (14 1/2 oz) can tomatoes, cut up
3/4 cup long grain rice
1 teaspoon chili powder
1/8 teaspoon black pepper
Dash ground red pepper or hot pepper sauce
Fresh cilantro

Directions:

In a medium saucepan combine the water, green bell pepper, onion, celery and salt.  Bring to boiling; reduce heat.  Simmer, covered for 5 minutes.

Stir in undrained tomatoes, rice, chili powder, black pepper and ground red pepper or hot pepper sauce.  Return to boiling; reduce heat.  Simmer, covered about 20 minutes or until rice is tender and liquid is absorbed.  Garnish with cilantro.

6 servings

Lemon Risotto

Lemon Risotto
Recipe submitted by Cindy Chandler

Cindy Chandler writes, . . . I found this recipe on the Internet.  I was planning on making Chicken Piccata (recipe post 5/16/12) and I thought this would go great with the dish.  The Lemon Risotto can be eaten hot, warm, or cold.  I also served asparagus, which I blanched for one minute and then cooled down in an ice bath.  I salted, squeezed lemon juice, and poured olive oil over the asparagus.  The asparagus can be reheated for a minute before serving, or eaten cold.  It is good either way.

Cindy Chandler, 9/14/12

Is Risotto rice or pasta?

Risotto is a form of rice, although not the familiar grain rices found in Asian cooking. True risotto is created from one of three forms of rice found in Europe: arborio, carnaroli or vialone nano. Of the three, arborio rice is the most commonly used variety for risotto.

To confuse matters a little, there is also a form of pasta called orzo which looks like grains of rice. Orzo is also used as a flavorful side dish in Mediterranean cuisine and prepared with many of the same spices and vegetables as risotto. The difference is that properly cooked risotto becomes a creamy blend, while orzo tends to maintain individual grains similar to cooked Asian rice.

Ingredients:

6 cups (less sodium) chicken broth, divided 
sprig of mint, chopped
sprig of rosemary, chopped
sprig of sage, chopped (about 4 or 5 leaves)
zest of one lemon
4 tablespoons unsalted butter
1 tablespoon virgin olive oil
2 shallots, minced
1 1/2 cup Arbario or Canoroli rice
3 tablespoons lemon juice, freshly squeezed
1/2 cup grated Parmesan cheese

Directions:

In a large sauce pan, warm the chicken stock over low heat.

Warm 1 tablespoon of olive oil in a large saucepan over medium-high heat.  Stir in the chopped shallots.  Cook until shallots are soft and translucent, about 3 minutes. 

Add the rice, stirring to coat with oil, about 2 to 3 minutes.

Add 1 cup of chicken broth to the rice, and stir until the broth is absorbed.  Continue adding broth 1 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in the chopped herbs, lemon zest, lemon juice, Parmesan cheese, and the remaining 4 tablespoons of butter.  Cover and let stand for 2 to 5 minutes. 

Serves 4 to 6

Recipe submitted by Cindy Chandler