Leftover Christmas ham and leftover rice = a hearty and tasty meal. I made this the day after Christmas but am just getting around to posting it for you all. Fried rice works best with cold day-old rice. It is pretty simple to do. I fired some chilis, garlic and ginger in my wok for a few seconds then added diced onions and carrots. These were fried for a few seconds and diced ham and frozen peas were added. After this had warmed up a bit I added the rice and fried it up with constant stirring until it was heated through. I seasoned it with some sesame oil and soy sauce. Near the end I made a well in the bottom of the wok and fried up a couple of beaten eggs and stirred this all together.
ethnic
Cranberry Pickle – Indian Style
Fresh cranberries are abundant in the grocery stores these days. And for me that means spicy flavorful Indian style pickles. I love Indian spices and flavors and really adore the tangy spicy pickled fruits and vegetables that are a staple in India. They don’t have cranberries there but if they did I’m sure they would use them for pickles.
My pickle started with a tablespoon of fenugreek, cumin and a teaspoon of mustard seeds. These were dry roasted in a hot pan and then ground up.
Here you can see the ground spices and red chili flakes. I used Korean red chili pepper since that is what I had on hand.
The next step was to coarsely chop the cranberries. A few pulses in the food processor does a wonderful job.
To make the pickle I heated a couple tablespoons of oil in a pan and popped some mustard seeds in the oil. I added a pinch of tumeric and a teaspoon of hing (asafoetida). The oil was allowed to cool and then all the ingredients were mixed with the chopped cranberries. I also added a bit of lemon juice for some added tang. I jarred them up and put them in the fridge. After a few days these will be tasting great.
This pickle looks absolutely gorgeous when mixed with hot steaming rice.
Here you can see the ground spices and red chili flakes. I used Korean red chili pepper since that is what I had on hand.
The next step was to coarsely chop the cranberries. A few pulses in the food processor does a wonderful job.
To make the pickle I heated a couple tablespoons of oil in a pan and popped some mustard seeds in the oil. I added a pinch of tumeric and a teaspoon of hing (asafoetida). The oil was allowed to cool and then all the ingredients were mixed with the chopped cranberries. I also added a bit of lemon juice for some added tang. I jarred them up and put them in the fridge. After a few days these will be tasting great.
This pickle looks absolutely gorgeous when mixed with hot steaming rice.
Zucchini Kimchee and Fried Rice
If you have a vegetable garden you know what this time of year is. Yes, zucchini overload! Now, there are tons of recipes out there for zucchini that are terrific. But I thought, why not do something a little bit different? I love Korean food and kimchee in particular. So, why not try using this wonderful summer squash in a spicy Korean relish? I looked around and there are few examples out there of zucchini kimchi but I do know that in Korea they make spicy pickles from all kinds of vegetables including summer squashes. What can be wrong with fresh vegetables, garlic, ginger and spicy red pepper? Nothing! I am happy to say my little experiment worked.
I started with about 4 cups of zucchini sliced into 1/4 inch rounds. If the zucchini was too big around I split it into smaller pieces before slicing. The zucchini was sprinkled liberally with salt and left to stand for about an hour after which I rinsed the squash and drained it well. To make the kimchee sauce I used about 1/2 cup of Korean red pepper flakes 8 large cloves of garlic, 1 inch of ginger, minced, a tbps of sugar and about 2 tbsp of fish sauce. Green onions would have been best but I didn’t have any so I slivered up about one half of a large yellow onion into this as well. The pepper mixture was mixed well with the squash and it was placed in a jar to ferment for about 24 hours. I put it in the fridge after one day. This kimchee is not sour at all and I think I like it best freshly made. I used an Italian Costa Romanesca variety of squash that is my favorite. It has a great mild flavor when raw that matches well with the kimchee.
One of the things I like to do with kimchee is to make kimchi fried rice. I had this for breakfast this morning. I just sautéed some of the kimchee in a bit of sesame oil, added some pieces of cooked chicken meat and then fried some leftover white rice with the whole mix. A breakfast only an Asian (and I) could love.
Chicken sausage with peppers and cannellini beans
When I moved from California to the Fargo-Moorhead area way back in 1996 there was a great little Italian restaurant in Dilworth, MN that I used to frequent. It was called Paisano’s, had a nondescript decor and was situated in, of all places, a Howard Johnson’s motel. Although the casual atmosphere was nothing to write home about they had a dish on their menu that was absolutely scrumptious. It was a chicken dish served with peppers, sausage with a tangy bean sauce. If I recall correctly it was called country chicken and peppers but I may be mistaken. Sadly, Paisano’s closed many years ago but I still remember this hearty delicious dish.
Inspired by the Paisano’s dish I created a chicken sausage and peppers meal with cannellini beans. It is lighter than the meal from the restaurant as that one was swimming in butter.
Ingredients:
I started this dish by sautéing the carrots and onions in a little olive oil, salt and pepper for about five minutes, just until tender. The dried oregano was added at this point. I then added the garlic and peppers to the pan and cooked them down for another few minutes. Next I added the chicken sausage and the beans with their juice along with the fresh tarragon. The pan was covered and this was simmered for 4-5 minutes until everything was heated through and the flavors were married. The lemon juice was added at the end of cooking and everything stirred together well.
I ate this dish as is but it would be terrific with some good crusty country Italian bread.
Ingredients:2-4 chicken sausages (I used 2)
1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper chopped
4-5 chopped pepperoncini peppers
1 medium onion chopped
1 medium carrot chopped
8 cloves garlic, more or less to taste
1 19 oz can of cannellini beans with liquid
juice of 1 lemon
1 tsp dried oregano
2 tbsp fresh tarragon
salt and pepper to taste
I started this dish by sautéing the carrots and onions in a little olive oil, salt and pepper for about five minutes, just until tender. The dried oregano was added at this point. I then added the garlic and peppers to the pan and cooked them down for another few minutes. Next I added the chicken sausage and the beans with their juice along with the fresh tarragon. The pan was covered and this was simmered for 4-5 minutes until everything was heated through and the flavors were married. The lemon juice was added at the end of cooking and everything stirred together well.
I ate this dish as is but it would be terrific with some good crusty country Italian bread.Spicy Watermelon Soup
At a friends house several years ago I had a soup that just knocked my socks off. It was orange in color and the flavor was interestingly savory with a kick of heat. We all had fun trying to figure out what the base of the soup was. When my host revealed to us that it was made from watermelon I was blown away. I couldn’t imagine that watermelon could make such an interesting savory soup. I am having some friends over for a 4th of July cookout tonight and I thought I would make this soup or at least a variation on the theme. Searching the web I found just the recipe that my friend used over on the Epicurious web site. You can see it here. I did make a few changes to that recipe but what turned out was a wonderfully delicious and refreshing soup.
Ingredients:
~6 cups of chopped seeded watermelon
Zest and juice from two limes
3 tbsp of caramelized onions (I had them prepared for burgers later)
2 tbsp chopped fresh ginger
2 tbsp chopped garlic
1 tsp Thai hot and sour soup paste
2 Jalapeño chilis, seeded
Salt and pepper to taste
The watermelon was puréed in a blender until smooth. A heavy bottomed pot was heated and a bit of olive oil was added. Into the pot was added the chopped garlic, chopped ginger and the soup paste. This was sautéed for about 30 seconds until the aromas were rising from the pan. The lime zest was added and about 1/3 of the watermelon purée was poured into the pot. The mixture was heated to a simmer and cooked for about 5 minutes. Salt and pepper was added to taste. The hot soup was placed into a blender with the chopped peppers and lime juice. This was blended and the rest of the watermelon was added. After blending until smooth the soup was strained through a fine strainer.
The combination of cooked and fresh watermelon marry perfectly in this dish. The heat comes through and the Thai soup paste gives another dimension to the flavor profile. I added the soup paste in part because I did not have lemongrass on hand and that is one of the ingredients in the paste. I absolutely adore the bright orange color that cooked watermelon takes on. This could be served warm but I plan to serve it cold. Either way it is delicious.