Cooking with Blueberry: Veg

Showing posts with label Veg. Show all posts

Yellow Rice with Peas and Carrots Side Dish

Winter is almost here, and this time of year makes me lazy...

We can still make a decent meal at home, though!

This will take less than twenty minutes, it's a great time saver, too.

Ingredients-

1. 1 Cup of White Rice
2. 350g of Frozen Carrot and Pea Mix
3. 3 tbsp. of Oil
4. 1 tsp. of Butter (optional)
5. 1/2 tsp. of Cumin Powder
6. Salt
7. Pepper
8. 2 Cups of Boiled Water

Instructions-

1. Preheat pot with 2 tablespoons of vegetable oil.
2. When warm, add 1 cup of white rice and mix continuously.
3. Cook rice until it turns slightly gold.
4. Add 2 cups of boiled water and mix. Add 1/2 teaspoon of dried cumin powder.
5. Cook rice on medium-low heat until all the water is absorbed. (max. 15 minutes)
6. In the meantime, preheat non-stick pan. Add 1 tablespoon of vegetable oil.
7. Add frozen peas and carrots. Add about two tablespoons of water to prevent burning. Cover.
8. Cook for about ten minutes. Add salt and fresh ground black pepper to taste.
9. Mix cooked rice with a fork, "fluff." Add to bowl.
10. Add cooked and seasoned carrots and peas to rice and mix.
11. Serve as a side to your favorite dish with chicken or as a single meal.

ENJOY!

Hoso-maki / Uramaki / Maki / Sashimi / Philadelphia Roll / California Roll / Alaska Roll

Homemade Sushi

Thank you everyone for continuing to view my blog during my monthly absence.

I am back in school now, and I am on my own and have more time for myself.

I will be posting more frequently during this period of time :)

Sushi, it is number one on my favorite foods list. I am extremely thankful

for my boyfriend's sister's husband for teaching me the art of sushi.

They received a beautiful sushi plate set for their first anniversary,

and everything turned out absolutely beautiful.

This was my first attempt at making this delicious treat, and I now know

there is nothing difficult or too expensive to make this at home!

Take a few minutes to view the delicious sushi.

Grab a friend or family member, it will take some time to

prepare all the ingredients. Making sushi with friends and family

truly brings everyone together, enjoy it and have fun!

Ingredients-

1. Sushi Rice
2. Rice Vinegar
3. Pinch of Salt
4. Sesame Seeds
5. Surimi Crab
6. Avocado
7. Cucumber
8. Cooked Shrimp (~10)
9. Fresh Salmon Slices
10. Nori
11. Chives
12. Philadelphia Cream Cheese
13. Soy Sauce
14. Wasabi
15. Pink Marinated Ginger
16. White Wine

Instructions-

*You will need a bamboo mat and a small bowl of lukewarm water to dip your hands in.

1. Prepare all ingredients. Wash cooked shrimps and dry.
2. If using fresh salmon, cut into slices. You may also buy thinly sliced salmon.
3. Slice cucumber and avocado into thin slices. Slice chives into halves.See photos above.
4. Cook sushi rice according to instructions on package. This is the key to PERFECT sushi.
5. Stir rice consistently or it will burn. When cooked, add a splash of rice vinegar. (3tbsp.)
6. Place one nori on a bamboo mat.
7. Wet your hands and grab a small portion of rice. Spread it delicately yet firmly on the nori.
8. See photos above. Spread rice evenly on entire nori.
9. Roast sesame seeds until golden brown for uramaki.

Now you are ready to chose your specialty roll.
Feel free to substitute and experiment with different types of fish.

1. Maki - Philadelphia Roll -
(traditionally with salmon)

Spread cream cheese lengthwise on rice.
Add equal slices of cucumber and avocado next to cream cheese.
Add salmon slices across the length of the roll.
Add chives as seen in above photos.
Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
Roll upwards gently yet firmly to give the roll it's shape.
Cut into 8 slices with an extra sharp knife.

2. Maki - California Roll
(traditionally with crab)

Add surimi/crab sticks lengthwise on rice.
Add cucumber and avocado.
Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
Roll upwards gently yet firmly to give the roll it's shape.
Cut into 8 slices with an extra sharp knife.

3. Maki - Alaska Roll
(traditionally with shrimp)

Make a cut in the shrimp for it to lay straight. It should almost be breaking apart into two.
Add cucumber and avocado.
Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
Roll upwards gently yet firmly to give the roll it's shape.
Cut into 8 slices with an extra sharp knife.

4. Hoso-maki - Avocado and Cucumber Roll
(thin rolls usually with vegetables)

Slice nori into half. These rolls will be smaller in shape and size.
Place avocado across the rice. You may use both or only one vegetable ingredient.
Be careful, this roll is usually harder to make because it is so thin.
Grasp it carefully with the help of the bamboo mat to form it's shape and roll.
Cut into thin slices.

5. Uramaki
(inside out rolls, rice on the outside covered with sesame)

This was tricky, but taking it one step at time will come a long way.
Wrap the entire bamboo mat in plastic wrap.
Place nori on the mat and cover entire nori with rice.
Cover entire rice with roasted sesame seeds.
Flip the roll over onto it's other side. See photos.
Use any fish and vegetable as described before.
Shrimp, avocado, cream cheese, and chives into one roll. Roll and slice.

6. Sashimi
(small pieces of sushi , small portion of rice is covered and layered by a slice of fish)

Take a very small portion of rice and form it into a somewhat rectangular shape.
Cover the rice with a layer of salmon.
Repeat steps until all rice is used. You may layer the rice with shrimp as well.
Decorate with chives. A great option is caviar, which I did not have with me.

Serve sushi slightly chilled with wasabi, soy sauce, marinated ginger, and white wine!

ENJOY! :)

Sauerkraut and Carrot Side Dish

A classic recipe from the heart of Eastern Europe.

Pair this delicious side dish with fish,

such as breaded cod, flounder, halibut, etc.

Ingredients-

1. 1 Package of Sauerkraut
2. 1 Carrot
3. 1/2 Onion
4. 1 Handful of Fresh Parsley (chopped)
5. 2 tsp. of Sugar
6. Pepper (add to taste)
7. 3 tbsp. of Vegetable Oil

Instructions-

1. Rinse sauerkraut under running water to remove the excess sour flavor.
2. Add sauerkraut to salad bowl.
3. Peel and grate 1 carrot. Add to bowl.
4. Add 2 teaspoons of sugar to bowl. Mix.
5. Finely chop 1/2 onion and add to bowl.
6. Finely chop fresh parsley and add to bowl.
7. Add plenty of black pepper for flavor.
8. Add ~3 tablespoons of vegetable oil. Mix contents.
9. Serve as a side dish with any fish meal.*

*Try this delicious sauerkraut with Breaded Cod Filet and Young Potatoes

ENJOY :)

Vegetarian Spaghetti

Spaghetti & Mixed Vegetables in Tomato Sauce

A pasta dish ready in under thirty minutes,

sometimes the simplest foods can be so satisfying.

Spaghetti, tomatoes, and vegetables, nothing else!

Perfect for vegeterians or for a meatless dinner,

remember it's healthy to go vegetarian at least twice a week :)

Ingredients- Cooking Time < 30mins

*approx. 3 Servings

1. 250g Spaghetti (Durum Wheat)
2. 1 Large Can of Chopped Tomatoes
3. 250g Vegetables (to save time, I used a frozen mix)

Carrots
Yellow Carrots
Broccoli
Green Beans

4. 3 Cloves of Fresh Garlic
5. 1/2 tsp. Garlic Powder
6. 1/2 tsp. Basil
7. 1 tsp. Oregano
8. 1/2 tsp. Cayenne Pepper
9. Salt (add to taste)
10. Pepper (add to taste)
11. Parmesan or other Cheese (optional)

Instructions-

1. Prepare vegetables. Add to sauce pot and cook/steam on medium heat with water.
2. Cook for about seven minutes, then add one can of chopped tomatoes with juice.
3. Add about one teaspoon of salt. Mix contents well. Cover with lid and simmer.
4. Boil water for spaghetti. Add 1 tablespoon of salt to water.
5. Add dried herbs to tomato sauce and continue to simmer on low-medium heat, let contents boil slowly.
6. Mince three cloves of garlic and add to sauce.
7. Cook pasta according to instructions on package.
8. Check consistency of sauce, add a few tablespoons of water from the boiling pasta water to sauce.
9. Check taste, add salt and pepper as needed. Add more dried garlic to taste, if needed.
10. Drain pasta and cook with sauce for a few seconds. The sauce/vegetables should be cooked by now.
11. Serve with or without grated cheese.