Cobia and Corn Rice

So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both!

I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had canned white corn.

I failed at chronicling every detail but I do have some pics.

For the corn…

  • 1 cup rice
  • 1 can white corn
  • 2 cups water less the corn liquid and 1 Tbl soy sauce/tamari…combined should be 2 cups
  • I garnished with some fresh cilantro and fresh rosemary because that’s what I had…

I did it in the Instant Pot on the rice setting.

For the Cobia….

Cobia got a quick marinade in some lemon olive oil, tamari, garlic and onion powder. Then pan sautéed.

I served it up with some homemade kimchis

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Korean BBQ Oyster Mushrooms

Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there

Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.

Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.

We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan

Kimchi saurkraut

So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it.  My reference is saurkraut wih potatoes and sausage.

So thats what i did.  White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.

Arancini and shrimp meatballs…for super bowl

From the silver palate, i am making arancini…and from my brain, shrimp meatballs.

Raw peeled and deveined shrimp in the vitamix

Maybe a little too vitamixed.

I added some gluten free bread crumbs and lemon juice…dill, salt

Meatball shaped, dipped in bread crumbs.  Put it in the freezer …

Brought them back out and up to temp and fried

Finished off in oven

TVP soaked in tomato andWorcestershire and vitamixed 

Draining the rice before mixing in butter and parmesan

Omg…i could stop here…buttery/parmesany rish rice cooling and drying.

Rolled up, filled with a piece ofmozzarella and tvp/tomato mix…then dipped in egg and then gluten free flour

Aperol spritz for jim and campari spritz for me

Pasta with chard and the shrimp meatballs

Egg noodle gluten free pasta was a fail.

Shrimp meatballs were perfect and arent so delivate icant sauce them better

Arancini…smaller next time.  But thatnrice was wonderful, i really did learn a new technique.

“Korean rice bowl”

So ive been craving kimchee fried rice…and made that plan..as the rice was chilling after its 10 minute ride theough the multicooker, i changed my mind…and rice bowl we became after axing the idea of bimbimbop and kimchee chigae (spelling?)…and i had this lovely kale, cabbage, beet, carrot mix already prepped so away i went

In the pan went garlic oil and chili oil (cant ise sesame in myhousehold whoch im sure is another reason i have had kimchee on the mind)

It just got a light saute and wilting


Meanwhile, i drained and rinsed some french lentils for the protein..

Using the same pan with some wxtra garlic and vegetable oil, i started to fru the dry jntil the pan was hot and in went the two eggs

Right here..you have to move your spoon or whisk or whatever fast and kinda whip the eggs and rice so its not egg clumped in rice like regular fried rice…its egg coated fluffy rice…and its creamy!  I love it

Here is a dressing  of toasted garlic, red pepper flakes, ginger, tamari, rice vinegar and a little vegetable oil

Here it is all composed with the dressing over it..i ate mine warm but jims is sitting at room temp until he returns from (surprise!) doll club meeting…i had the oven warmed but that will kill the greens.


I really did enjoy this meal as i often do when solo….it eveolved to such a degree that i have a peeled reed avocado that didnt get used…

Sunday went a bit asian inspired

Ive been wanting to wrap everything in lettuce lately….so made tofu lettuce wraps, soft tofu salad, and a fried rice…   
Crumbled firm tofu with random veggies, garlic, fresh ginger, penzeys bankok spice blend..

 
Yes…we have a light out si pics are a pain…it tastes better than it looks.   The sauce is rice vinegar and the other side is low sodium tamari.

   
The fried rice has simmered adzuki beans (simmered in tamari) and random veg seasoned with penzeys singapore spice blend

 
The soft tofu salad

 
  
Te tin condiment bowls were from the akbar sushi set…   
 
#pulsepledge