Sweet Brown Rice with Adzuki Beans

Sweet Brown Rice with Adzuki Beans

Sweet Brown Rice, also known as brown glutinous rice or brown sweet rice is a short grain rice that is very sticky when cooked because of its high glutinous content. This rice is popular among Asians in savory and dessert dishes. Sweet brown rice can be purchased from Whole Foods Market or from a health food store.

Here I have cooked up my own version of a Japanese sweet rice with adzuki beans. Dried adzuki beans (also labeled as azuki beans or aduki beans) are best purchased from an Asian food market where it is reasonably priced. Adzuki beans are low in calories and high in soluble fiber. These beans are a good source of magnesium, potassium, iron, and zinc and also rich in B vitamins. According to Dr. Oz, red beans contains the highest antioxidant of all foods. Traditionally, this dish is cooked with regular sweet rice. The recipe have been modified to be cooked with sweet brown rice. This is a very simple rice dish that is very nutritious and delicious. I can eat this all on its own. You can enjoy this dish as a side dish or eaten all on its own.

1/2 cup dried adzuki beans (3.5 ounces)

4 cups water (32 ounces)

One 3-inch by 2-inch size piece of kombu (0.1 ounce) (Optional)

2 cups sweet brown rice, washed and drained (13.4 ounces)

Cooking liquid from the drained adzuki beans and additional water to measure 3 cups

1/2 teaspoon salt

Wash beans well and place in a small pot. Add the 4 cups water and place the kombu, if using, in the pot. Bring beans to a boil. Lower heat to medium-low and cook, uncovered, for about 1 hour, 15 minutes to 1 hour, 30 minutes. I forgot how long I acutally cooked the beans so I recommend checking at 1 hour, 15 minutes and taste one. If the bean is still too firm, let it cook longer. You don't want the beans too soft either. Make sure you cook it on medium-low heat where there is very little bubbling activity in the pot (about 1 or 2 bubbling action at a time). If you cook the beans at too high of a temperature, the beans will not stay whole and the outer skins will burst open.

When the beans have cooked, drained the beans, RESERVING  the cooking liquid. Plunge the beans in cold water to stop the cooking. Drain the beans and set aside. With the reserved cooking liquid, add enough cold water to measure 3 cups of liquid. Set aside.

Place rice in a medium-size pot and add the 3 cups reserved cooking liquid/water and salt. Bring rice to a boil. Give the rice a good stir, cover pot and reduce the temperature between medium-low heat and low heat. Let the rice cook for 45 minutes, undisturbed.

When rice is cooked, gently fluff the rice using chopsticks or a fork. Rice may be a bit wet, but that's okay. Add the reserved cooked adzuki beans and gently stir the beans and rice until combined. Cover pot with the lid and let sit for about 10 to 15 minutes.

Now the rice is ready to serve. Place rice in a seving bowl. Sprinkle the top with some roasted black and/or white sesame seeds and tear up some roasted seaweeds. So delicious!!!

Yield 2 to 4 servings

Chicken with Millet and Vegetables One-Skillet Meal

Adapted from Whole Foods Market

The first time I cooked this dish, I followed the recipe exactly as written on Whole Foods website. The millet was a bit soggy and scorched at the bottom. It was delicious, but the dish did not look appetizing at all. This will not be a good meal to cook for your dinner guest.

The next time I made this dish, I didn't want the millet to scorch a second time so baking this dish in the oven did solve this problem. Replacing the spinach with kale made this dish heartier and added better texture. I also read that if you stir millet during cooking, it will cause the millet to be more creamier rather than fluffy so I added the millet towards the end just when this dish was ready to go in the oven. Adding sun-dried tomatoes and tomato paste added another layer of flavor and color to this dish.

I'm thinking that you can also go meatless and just cooking the millet and vegetables all by itself as a side dish, If you haven't try millet, you will love this dish.

1-1/4 cups millet (8.3 ounces)

8 skinless and boneless chicken thighs, all visible fat removed (about 2:4.8 pounds)

8 ounces cremini mushrooms, sliced into 1/4-inch thick slices

1 large yellow onion, finely chopped (about 11.3 to 12.1 ounces)

4 large garlic cloves, finely minced (0.7 ounces)

1-1/2 teaspoons fresh rosemary, finely chopped

1/2 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons tomato paste (1.0 ounce)

1/4 cup extra-moist, julienne sun-dried tomatoes, finely chopped (0.7 ounce)

One 14-ounce can Swansons brand 33% less-sodium chicken broth and add enough water to measure 2-1/2 cups broth/water (1:4.0 pounds)

1 bunch lacinato kale, thick stems removed and thinly sliced (about 6.3 to 6.7 ounces)

Chopped fresh Italian parsley or thinly sliced chives for garnish (Optional)

Preheat oven to 350 degrees. Position oven rack to the center of the oven.

Place millet in a fine sieve. Wash millet under slow-running cold water, using your fingers to rub through the millet until the water runs clear. Set aside to drain well.

Season chicken with salt and pepper. Heat an oven-proof deep skillet over medium high heat until hot, but not smoking. Add a tablespoon of olive oil to the pan. Place 4 chicken thighs in the pan and cook until browned on both sides (about 3 minutes per side). Transfer to a plate and set aside. Add more olive oil to the pan and brown the remaining 4 chicken thighs. Set aside.

Using the same skillet, add another tablespoon of olive oil and add the mushrooms. Continue to cook on medium-high heat until mushrooms are browned and all liquid released from the mushrooms have evaporated, stirring frequently, about 3 to 5 minutes. If skillet becomes dry and looks like it's going to scorch, stir in 1 tablespoon water and proceed with browning the mushrooms. Add the onions to the mushrooms, and continue to cook on medium-high heat until onions are lightly browned, stirring occasionally, about 5 minutes. Add the garlic, rosemary, thyme, salt, pepper and tomato paste. Continue to cook until fragrant, about 10 to 20 seconds. Add the chicken broth/water, sun-dried tomato and kale to the skillet. Continue to cook on medium-high heat until mixture comes to a boil and kale has cooked down considerably, about 2 minutes. Stir in the millet to evenly distribute the millet. Lay the chicken pieces on top of the millet and vegetables. When mixture returns to a boil, cover and bake for 30 minutes. When done, remove from oven and let rest for 10 minutes before serving.

Sprinkle with parsley or chives as a garnish, if desired.

Yield 4 servings

Chocolate Chip Oat Bars

Chocolate Chip Oat Bars
Adapted from Whole Foods Market

It's good enough to eat for breakfast!

1 cup whole wheat flour (128g)

1/2 teaspoon baking powder (3g)
1/4 teaspoon salt
1/2 cup organic unrefined coconut oil, softened (113g)
3/4 cup light brown sugar (170g)
2 large eggs (104g)
1 teaspoon vanilla extract

1/2 cup So Delicious brand unsweetened coconut milk (113g)

1-1/2 cups rolled oats (170g)

1 cup semisweet chocolate chips (184g)

1/2 cup chopped pecans or walnuts, toasted (65g)

Preheat oven to 350 degrees. Position oven rack to the center of the oven. Coat a 9-inch square baking pan with nonstick baking spray. Set aside.

Place flour, baking powder and salt into a medium-size bowl. Whisk flour mixture with a whisk until well blended. Set aside.

Place coconut oil in the bowl of an electric mixer. Using the wire whisk attachment, beat at medium speed (speed 4) for 2 minutes until creamy. Add the brown sugar and continued to mix at medium speed for another 2 minutes until well blended (on a very cold day, the mixture will form into a large mass. That is OK. Once the eggs are added, the large mass will loosen up). Add eggs, one at a time, beating well after each addition, stopping mixer to scrape down sides.

On low speed (speed 1), mix in flour mixture in 3 additions, alternating with the coconut milk, starting and ending with flour mixture (i.e., start with one-third flour mixture, then 1/4 cup coconut milk; another one-third flour mixture, remaining1/4 cup coconut milk; ending with the remaining one-third of flour mixture), scraping down sides of bowl after the last addition. (Not necessary to stop mixer between each addition of flour and milk.)

Stir in oats, chocolate chips and nuts until well combined with rubber spatula. Batter will be very thick. Spread batter evenly into prepared pan. Bake for 30 minutes until golden brown and a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes. Invert to a wire rack to cool completely before cutting into 16 squares.

Yield 16 bars, approximately 265 calories per bar

Roasted Vegetable Whole-Wheat Pasta with Herbes de Provence

Roasted Vegetable Whole-Wheat Pasta with Herbes de Provence

Adapted from Cinnamon Spice and Everything Nice (Reeni)

 

  

I was in search for a vegetarian pasta recipe when I came across this recipe. I love roasted fennel and Herbes de Provence so this will be the recipe I'll make this week. The recipe calls for grape tomatoes which I substituted with large round cherry tomatoes since they were on sale and halved them. I realize after roasting the vegetables that I should of left the tomatoes whole. I was surprised there was not any garlic in Reeni's recipe so I added in some minced garlic. The recipe also calls for two tablespoons of Herbes de Provence. Herbes de Provence is a strong blend of herbs so I was hesitant to add that much Herbes de Provence, but I followed the recipe and it worked out perfectly. Pasta dish was full of flavor and the roasted fennel and fronds along with the tomatoes, zucchini, onions and the Herbes de Provence roasted up perfectly. The aroma in the kitchen was so fragrant as the vegetables were roasting in the oven. I immediately knew this was going to be delish...and it is! This recipe is very easy to put together. Just cut up the veggies, toss with oil, herbs, salt and pepper and in the oven to be roasted. Cook the pasta and toss everything together with more olive oil and Parmesan cheese. Very simple, healthy and delicious! Tastes even better the next day.

My photo doesn't look as sharp and colorful as Reeni's photo, but trust me, it is delicious pasta dish. Here is Reeni's recipe: Roasted Fennel, Zucchini and Tomato Pasta with Herbs de Provence. My version of the recipe follows:

Roasted Vegetable Whole-Wheat Pasta with

Herbes de Provence

2 fennel bulbs, cut in half lengthwise, core removed and sliced crosswise into 1/4-inch slices (about 13.8 ounces)

1 large red onion, cut in half lengthwise and slice on the grain into 1/4-inch slices (about 10.9 to 13.4 ounces)
1-1/2 pounds zucchini, unpeeled. cut in half lengthwise, cut crosswise into 1/2-inch, half-moon slices

One 12-ounce frozen artichoke hearts, thawed

One 6-ounce can medium black olives, drained and rinsed

6 cloves garlic, finely minced (0.8 ounce)
1/2 cup snipped fennel fronds (0.3 ounce)

2 pounds large grape tomatoes or large cherry tomatoes, whole

1/2 cup extra virgin olive oil (3.4 ounces) plus a separate 1/4 cup (1.7 ounces)

3 tablespoons Herbes de Provence, crushed

2 teaspoons salt plus a separate 1 teaspoon

1 teaspoon ground black pepper

1 pound whole-wheat fusilli pasta

1/2 cup grated Parmesan cheese (2 ounces)

1/2 cup chopped Italian parsley

Preheat oven to 425 degrees. Position two oven racks in the lower third and upper third of the oven. Set aside two sheet pans.

In a very large mixing bowl, combine the fennel, onions, zucchini, artichoke hearts, olives, garlic and fennel fronds. Toss in 1/2 cup olive oil, 2 teaspoons salt and ground black pepper until thoroughly combined. Divide vegetables into two sheet pans. Roast in oven for 35 minutes, rotating pans half way of baking time.

Meanwhile, cook pasta until al dente (about 11 to 13 minutes). Drain pasta and return pasta to the pot. Set aside until vegetables are done roasting.

When vegetables are done roasting, transfer all the vegetables to the pasta. Add the 1 teaspoon salt, 1/4 cup olive oil, Parmesan cheese and parsley. Give pasta good toss and ready to serve. Top with more grated Parmesan cheese.

Yield 6 to 8 servings

Buttery Soft Caramel Chewies

BUTTERY

SOFT

CARAMEL

CHEWS
Mmmmm...Soooo Delicious!
(Ooops! Focus too close!)

I'm starting to plan out my homemade Christmas gifts for Christmas 2012. I like to try new things so last weekend, I made Soft Caramel Chews to give out as gifts. Everyone LOVED them. This caramel recipe is from Land O'Lakes's website: Aunt Emily's Soft Caramels. The only change I made is to add 1/2 teaspoon salt to the recipe since I used UNSALTED butter. There is one other recipe I would like to try and see if it would be superior to this recipe. As of now, this is the ULTIMATE soft caramel candy recipe I've found. This is definitely one of the Christmas candies to make as gifts this year.

Irish Brown Soda Bread

Irish Brown Soda Bread

This is a very easy-peasy recipe. From measuring the ingredients to putting the bread in the oven took about 15 minutes. This bread baked up beautifully and tastes absolutely wonderful: crunchy on the exterior and soft and dense in the interior. Good with a smear of butter. This bread is the easiest and quickest bread I ever made. Normally, Irish Soda Bread tastes the best the day it is baked, but toastes up nicely in the toaster the next day spread with a a smear of reduced-fat cream cheese, any type of nut butter, or just plalin butter. This recipe is adapted from Cooking Light magazine, March 2007 issue.

2 cups all-purpose flour (9 ounces)
2 cups whole-wheat flour (9.5 ounces)
1-1/2 teaspoons baking soda (0.3 ounce)
3/4 teaspoons salt (0.2 ounce)
2 cups buttermilk (1:0.9 pounds)

Preheat oven to 450 degrees. Position oven rack to the center of the oven.

In a very large bowl, combine the all-purpose flour, whole-wheat flour, baking soda and salt. Stir ingredients with a whisk until thoroughly blended. Make a well in center of mixture. Add the buttermilk to the flour mixture. Using a pastry fork, stir everything together until blended. Dough will be sticky. Using floured hands, transfer dough to a generously floured surface and knead lightly 4 to 5 times. Using floured hands, gently shape dough into an 8-inch round loaf (I gently turn and shape dough into a round shape and then pat the top into 8-inch diameter; add more flour on work surface as needed and flour hands as needed). Place dough on a baking sheet coated with nonstick cooking spray. Cut a 1/4-inch deep X on the top of the dough, using a serrated knife..

First bake at 450 degrees for 15 minutes. Immediately reduce oven temperature to 400 degrees (do not remove bread from oven) and bake for additional 15 minutes or until loaf sounds hollow when tapped on the bottom. Transfer loaf to a wire rack to cool.

Yields 6 to 8 servings

Korean Spicy Braised Chicken

Adapted from www.maangchi.com

Version 1

Made with SKINLESS CHICKEN thighs and added Kabocha squash (Japanese pumpkin).

Version 2

Made with SKINLESS, BONELESS TURKEY thighs and used The Little Potato Compay brand Terrific Trio potatoes (red, yellow and blue potatoes) with Kabocha squash (Japanese pumpkin).

Both versions of this recipe are equally delicious. I doubled the recipe so I can eat it all week long. I love it that much and it is so easy to make. Just dump all ingredients in one pot and cook. The sauce becomes thicker as it sits in refrigerator. So simple and so delicious. This is Korean homestyle comfort food at its best. Maangchi's recipe uses entirely potatoes, but I decided to use half potatoes and half Kabocha squash (or you can use acorn squash or Delicata squash). Instead of cooking the stew right away, I marinade the meat and onions overnight with the sauce so the flavor will penetrate through the meat (my daughter's idea).

Here is my version of Maangchi's recipe:

4 pounds skinless chicken thighs (about 12 thighs) OR
3-1/2 pounds skinless turkey thighs (about 6 thighs)

1-1/2 large yellow onion, thickly sliced and separated (1:1.2 pounds)
1/2 cup Bragg Liquid Aminos or any low-sodium soy sauce (4.6 ounces)
1/2 cup finely minced garlic, about 1 head (2.5 ounces)
1/2 cup Korean coarse hot pepper flakes (1.6 ounces)
1/2 cup Korean hot pepper paste (5.4 ounces)
2 tablespoons natural cane sugar (1.0 ounce)
2 tablespoon sesame oil (0.6 ounce)
2 pounds red or Yukon gold potatoes, peeled and cut into large chunks OR 2 pounds Little Potato Company brand Terrific Trio potatoes (red, yellow and purple), unpeeled

2 pounds Kabocha squash, cut into large chunks

2 jalapeno chilies, thinly sliced with seeds (2.4 ounces)

2 stalks green onion, thinly sliced

Remove all visible fat from the chicken thighs or turkey thighs.

If using chicken thighs, cut each chicken thigh in half vertically along the thigh bone to get two pieces from each thigh. If using turkey thighs, remove the bone from each thigh and cut each thigh meat into 6 pieces.

In a very large mixing bowl or an 8-quart stock pot, combine the meat and onions. Set aside.

In a separate small bowl, combine the liquid aminos, garlic, pepper flakes, pepper paste, sugar and sesame oil. Stir well to combine into a thick paste. Rub the entire paste into the meat and onions. Cover bowl with plastic wrap or place lid on stock pot and refrigerate overnight to marinate.

The next day, transfer meat and onions into an 8-quart stock pot (if it is not already in one). Add 4 cups of cold water. Stir well to combine.

Ready for cooking. Cooking time will vary with chicken and turkey:

If you are cooking with chicken, bring to a boil over high heat. When mixture comes to a boil, reduce heat to a simmer and continue to cook, covered, for about 20 minutes, stirring occasionally. Add the potatoes and continue to cook, covered, for another 15 minutes, stirring occasionally. Add the Kabocha squash and jalapeno chilies. Continue to cook until potatoes and squash are knife tender, about 15 minutes.

If you are cooking with turkey, bring to a boil over high heat. When mixture comes to a boil, reduce heat to a simmer and continue to cook, covered, for about 50 minutes, stirring occasionally. Add the potatoes and continue to cook, covered, for another 15 minutes, stirring occasionally. Add the Kabocha squash and jalapeno chilies. Continue to cook until potatoes and squash are knife tender, about 15 minutes.

If made ahead of time, let stew cool completely before transferring stew to an airtight container and refrigerate. Rewarm serving-size portions at a time. Transfer stew to a serving dish and sprinkle generously with green onions.

Yields 8 to 10 servings