rice

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Risotto Easy Peasy! Until I master the same technique of the gourmet risotto served in my favorite Italian restaurant, I turn to this reliable substitute. Made with eco-friendly high quality arborio rice and seasonings, it’s ready in half the time with results that please. By adding baby peas and fresh parmesan cheese, the outcome gives it my stamp of approval. 
RISOTTO EASY PEASY
Ingredients:

1 box Gluten-Free Lundberg Creamy Parmesan Risotto*

1/2 tablespoon olive oil

1/2 cup Parmesan cheese, grated

1/2 cup baby peas

Salt and pepper to taste
Instructions:

Sauté arborio rice for 2 minutes in olive oil over medium heat using a 2 quart saucepan. Add 2 1/2 cups water and seasonings. Bring to boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally. The rice will get thick and creamy. Add baby peas stirring until heated through. Garnish with parmesan cheese. Serve hot. 
*Available from Lundberg Family Farms. (I receive no recompense for promoting their product.)

Dining Outside the Home: Turkish Bar and Grill in Altamonte Springs, Florida 

Behold a rich menu of Turkish cuisine. Imagine this, take your hands and gently tear the sesame-laden puffed homemade bread. Feel the air deflate like a balloon as you dredge it across a plate of authentic hummus prepared with classic ingredients like olive oil and tahini. Next, the main course is a buffet of chile-infused chicken, garlic lamb and beef gyro strips plus grilled vegetables over sweet sticky rice. The platter is drizzled with enough melted butter to make your eyes roll back in satisfaction. All the flavors culminate with a sweet, nutty finale of homemade layered baklava dessert drenched in a syrup of natural honey. Pure and simple gratification. 

Dining Outside the Home: Copacabana Cuban Café in Mt. Dora, Florida 

Down a cobblestone alley, among palm treed archways and iron grillwork, you can hear the passionate Cuban rhythms playing overhead. The aromas of sweet plantains and garlic butter mojo sauce waft over tropical breezes. A dark-haired beauty, Gaby, served up fresh mint and iced lime juice concoctions for sipping in leisure as we wiled away the afternoon. At the copa…Copacabana, the hottest spot north of Havana!

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!
ZIPPY STUFFED PEPPERS
Ingredients:

6 large green bell peppers

1 pound Italian sausage, ground

2 tablespoons olive oil

2 tablespoons onion, chopped 

1 garlic clove, minced

1 teaspoon sea salt

I teaspoon fennel

1/8 teaspoon oregano 

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon crushed red pepper flakes (optional)

1 cup cooked brown rice

1/4 cup corn

1 1/2 cups diced tomatoes in sauce 

3/4 cup mozzarella cheese, shredded
Instructions:

Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Home Cooking: Loco Moco! Living up to its name, this breakfast food is actually one of Hawaii’s local favorites. The serving size is so generous you might think it’s way too much for breakfast. I didn’t eat the rest of the day after trying it at a local restaurant there. However, when you prepare it at home, you have more control over serving sizes as well as the time of day for this meal. Basically, it is composed of four layers. The bottom is fried rice, the middle is a beef patty, the next is an egg over easy. And the top layer is a ladle of gravy. Don’t knock it till you try it!

LOCO MOCO
Ingredients for Rice Layer:

1 cup prepared brown rice

1 strips bacon, crisp and crumbled 

1 sausage patty, crumbed*

2 ounces smoked sausage, 

cut-up

2 tablespoons sesame oil

2 tablespoons onion, cut-up

*Hawaiians favor SPAM. 
Instructions for Rice Layer:

In large skillet add sesame oil and sauté onions. Add remaining ingredients. Stir fry to blend flavors. Set aside. 
Ingredients for Beef Patty Layer:

4 1/4-pound beef patties 

1 can beef consommé 

Dash of pepper
Instructions for Beef Patty Layer:

Cook beef in consommé until tender. I did this the day before in my slow-cooker. It’s worth the effort! Save the broth for turning into gravy. 
Ingredients for Egg Layer:

4 fresh eggs
Instructions for Egg Layer:

Cook on stove to make eggs over-easy (or sunny-side up) so the yolks are still runny. 
Ingredients for Gravy Layer:

1 cup beef consommé*

2 tablespoons flour

2 tablespoons butter

*Add water if necessary to make one cup of liquid. 
Instructions for Gravy Layer:

Melt butter in saucepan. Add flour to the butter and stir to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the consommé juices and stir until thickened. 
Now serve by assembling the layers in a shallow bowl: rice, beef, egg, and gravy. Loco Moco!

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? A Second Helping of Quinoa Mediterranean! Are you getting enough grains in your diet? Well, this nutritious food is actually gluten-free, yet high in fiber. And if you’ve been neglecting protein, this one is an excellent source to remember when dieting. I like the fact that it’s high in antioxidants. See what you think about spicing it up a bit. 
QUINOA MEDITERRANEAN 
Ingredients:

1/4 cup quinoa

1/4 cup long grain brown rice

1/8 teaspoon garlic powder 

1/8 teaspoon onion powder

1/8 teaspoon crushed red pepper flakes 

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1 green onion, sliced

2 tablespoons cashews

1/4 cup bacon pieces, cooked
Instructions:

Bring 1 3/4 cups of water to a boil. Add quinoa, brown rice, garlic powder, onion powder, red pepper flakes, sea salt, and pepper. Stir to combine. Reduce heat to simmer and cover. Simmer 15 minutes until liquid is absorbed. Remove from heat. Let stand for 5 minutes. Add bacon, cashews, and green onion slices. Fluff with fork.