Brown Rice, Pork and Eggs

June 14th, 2011

Serving of Brown Rice, Pork and Eggs

As usual, I bought an item, then looked into how to use it. I found cooked, salted duck eggs at Wing Wa Market. I love the egg yolks in Moon Cakes, and found recipes for the duck eggs mixed in with steamed pork with a chicken egg on top, and salted duck eggs in congee….so I combined the two.

4 servings cooked Brown Rice
1 cooked Salted Duck Egg
1/8 lb diced Pork
1 chicken egg
Fresh Ground Pepper
Fresh Grated Ginger
Soy Sauce

1. Cook brown rice according to package directions, substituting soy sauce for salt.
2. Place cooked rice in a mixing bowl.
3. Dice or shred Duck Egg, depending on the texture you get – I shredded by hand
4. Add diced pork to bowl
5. Grind in pepper and ginger to taste
6. Splash some soy sauce over all
7. Mix well, making sure the pork is incorporated throughout
8. Place in a heat-proof dish and make dents around the top
9. Open chicken egg and spread it over the dents in the mixture
10. Steam for 20 minutes
11. Serve

Serves 4 as side dish, 2 as main. If used as a main dish, you could double the amount of pork. I froze the rest of the pork for later use

Steamed Brown Rice, Pork and Eggs

Wild Rice Salad

April 2nd, 2011

This was a huge hit at a family dinner last night – yeah, I should have taken a picture! Next time I grab a serving, I’ll take a pic.

I used hand-harvested wild rice bought from Northern Minnesota. I had this dish once on a drive to Duluth – yummy! For this, I also made my own mayonnaise with my immersion blender, using Dijon mustard and lemon juice. It made a looser mayo than store-bought, so you could probably thin store-bought down with milk or buttermilk or something.

4 cup wild rice (cooked)
¼ cup onion
½ cup celery
1 cup cashews
1 ½ cup green grapes (cut in half or quarters if really big)
1 lg. Apple (diced)
1 ½ cup of cubed turkey breast (cooked)
1 cup of real mayonnaise
1 Tbsp Dijon mustard
Toss all together, chill for 2 hours. Serves 6-8

Breakfast Quinoa

March 19th, 2011
Breakfast Quinoa

Breakfast Quinoa with Dried Fruits

My acupuncturist suggested that I eat quinoa. I don’t think I really have eaten it since living in Ecuador. I read up on recipes and cooking instructions, and all of the add-ins I was thinking of pointed to something on the sweeter side.

1 ½ C Quinoa, rinsed and drained a bit
3 C water
1 C dried fruit – I used dried bing cherries and raisins
1 Tbs orange zest
2 Tsp grated ginger
1 pinch cardamom

(again, I didn’t measure as I mixed everything but the quinoa and water in a bowl, so I’m guessing at relative amounts)

1. For a nuttier taste, toast quinoa in a large skillet until it starts to turn golden (the rinse water will dry out here).
2. Mix all of the add-ins together in a bowl.
3. Bring water to a boil in a pot.
4. Drop in quinoa and add-ins
5. Reduce to a simmer, partially cover with a lid, and let simmer for 20 minutes.
6. Fluff with a fork and serve!

Leftovers can be reheated in the microwave.
If the fruit is sweet enough, no additional sweeteners are needed. Mine was plenty sweet.
Quinoa varies in it’s water absorption. I’ve read that at 2:1, people end up with mushy or wet quinoa, so I started with ½ Cup less than called for and added more at about the half-way point.