rice

Quick Teriyaki Pork Bowl

What’s Cooking in Gail’s Kitchen? Talking Points: Quick Teriyaki Pork Bowl! Say the word “teriyaki” and watch people start to salivate. It’s all about the sauce. Part sweet like honey, and part salty like soy sauce, only thicker. Some may use the word “gooey” to describe how teriyaki sauce sticks to the meat sealing in all those concentrated spices and juices. For today’s drool-inducing teriyaki you may substitute pork for chicken, depending on what you have on hand. Just remember, although it’s a quick meal, you still need to be patient and kind. You must allow time to cook the rice.

QUICK TERIYAKI PORK BOWL

Ingredients:

2 cups boneless pork, cooked and cut into bite-size pieces

1/4 cup brown sugar

1/4 cup soy sauce

2 tablespoons rice vinegar

1/2 teaspoon ginger

2 cloves garlic, minced

1 tablespoon cornstarch

Instructions:

Combine brown sugar, soy sauce, rice vinegar, ginger, minced garlic, and cornstarch in a bowl. Whisk together until the cornstarch is dissolved and no lumps remain. In a skillet over medium heat, add cooked pork and teriyaki sauce. Coat the meat well. Continue to warm, stirring constantly, until the pork is heated through and the sauce thickens into a shiny glaze. Keep warm while making the side dishes. Remove from heat and serve with steamed broccoli and rice.

Turkey Burrito Bowl

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Turkey Burrito Bowl! If I’ve said it once, I’ve said it a hundred times…freeze leftover meat for another day. I’m still working on that 22-pound turkey I baked some time ago. You’d certainly never know it by the variety of meals we’ve eaten. Soups, sliders, hash, and the daily special are among the numerous ways we reduce food waste while saving money. By adding fresh produce and grains, using leftover turkey simply becomes a brilliant time saving option. You probably utilize leftovers yourself without even giving it a second thought. I’m thinking stir-fry, casseroles, omelets, and basic sammies. See how easy it is? Just don’t tell the kids.

TURKEY BURRITO BOWL

Ingredients:

2 cups cooked turkey, shredded

1/8 teaspoon garlic powder

1 teaspoon kosher salt

1/4 cup orange juice

1/4 cup vinegar

2 tablespoons butter

Sides: Avocado, lettuce, red onion, tomato, rice, yogurt, and tortilla corn chips

Cilantro, for garnish

Instructions:

Preheat oven to 350°. Combine shredded turkey, garlic powder, kosher salt, orange juice, vinegar, and butter. Transfer to an ovenproof covered dish. Bake 30 minutes, or until all liquid is absorbed. If necessary, remove lid after 30 minutes to allow the juices to breathe. Serve seasoned turkey with instant rice, tortilla chips, and fresh produce.

Hawaiian Spam Breakfast

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Hawaiian Spam Breakfast! Not everyone is on the same page when it comes to breakfast. Some prefer a bowl of cereal in front of the tv, others like yogurt and fruit while checking their email, and some are perfectly happy with their morning cuppa joe watching the sunrise. That’s where this recipe comes in handy. It is a Hawaiian meal for one.

It takes only a couple minutes to heat and eat. So when everyone comes crowding into the kitchen because it smells so good, just roll your shoulders and say, “You already had breakfast.”

HAWAIIAN SPAM BREAKFAST

Ingredients:

10.5 ounce package heat-and-eat microwaveable rice

2 slices Spam* brand canned meat

1 egg, scrambled

1 green onion, snipped

1/8 teaspoon red pepper flakes

1 tablespoon soy sauce

Fresh cilantro

Instructions:

Microwave rice according to package directions. Spray a small skillet with nonstick oil. Over medium-high heat, quick-fry 2 slices of Spam. Flip to get both sides crispy. Chop into bite-size pieces. Set aside. Crack an egg into a small dish. Whisk to break the yolk. Spray the small skillet again with nonstick oil. Pour the egg mixture into the pan using the same setting, medium high. Cover. Cook one minute. Remove lid, break up the egg with a spatula. Turn off the burner. Replace the lid for one minute longer. Transfer rice to a bowl, add Spam, scrambled egg, green onion snips, red pepper flakes, and soy sauce. Mix well. Garnish with fresh cilantro. Serve with chopsticks.

*I receive no recompense for mentioning this product.

Paniolo Santa Maria-Style BBQ in Kapaa, Kauai

Dining Outside the Home: Paniolo Santa Maria-Style BBQ in Kapaa, Kauai! Everyone loves a barbecue whether it’s the blaze of fire or the smell of the wood. Perhaps it’s the fiery outdoor cooking. Either way, the smoky taste is amazing. The owners and staff of Paniolo understand that attraction for personal enjoyment. Eating at picnic tables adds to the allure. Top it off with live entertainment and you’ve got a reason to gather together. People want to savor and enjoy food. Look no further than Paniolo Santa Maria-Style BBQ. Check out their menu online. Many items are served with homemade chili, fresh garden salad, and grilled garlic bread.

Kung Pao Chicken

What’s Cooking in Gail’s Kitchen? Something to Savor: Kung Pao Chicken! When I promise savory, I deliver. Combine sweet and sour, garlic and spice, with the crunch of peanuts, to pull off this do-it-yourself version of a Chinese restaurant favorite. By making it at home, you may have it faster than takeout. One bite and you’ll love it, but remember to share. Add a few red chili peppers for a dynamic taste experience, if you dare.

KUNG PAO CHICKEN

Ingredients:

2 cups boneless chicken breasts, cut into chunks

2 tablespoons sherry cooking wine

2 tablespoons soybean sauce

2 tablespoons sesame oil

2 tablespoons cornstarch

2 tablespoons water

2 tablespoons chili paste

1 teaspoon vinegar

1 tablespoon honey

2 teaspoons brown sugar

1 teaspoon garlic powder

4 green onions, snipped

8-ounce can water chestnuts, drained and chopped

1/4 cup peanuts, chopped

Instructions for Marinade:

Mix together 1 tablespoon sherry cooking wine, 1 tablespoon soybean sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water. Stir until smooth. Place chicken chunks in a glass dish. Pour in marinade. Toss to coat. Cover dish with plastic wrap and refrigerate 30 minutes.

Instructions for Sauce:

Combine in a glass bowl 1 tablespoon sherry cooking wine, 1 tablespoon soybean sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water. Mix until smooth. Add chili paste, vinegar, honey, brown sugar, and garlic. Stir. Gradually fold in green onions, water chestnuts, and chopped peanuts. Transfer to a medium skillet. Cook on low/medium heat until aromatic, stirring occasionally.

Meanwhile, remove chicken from marinade. Discard marinade. Sauté chicken chunks in a large skillet until meat is white and juices run clear. As the sauce becomes aromatic, add in sautéed chicken chunks. Simmer, stirring occasionally, until sauce thickens. Serve over noodles or rice.

Dirty Breakfast Rice

What’s Cooking in Gail’s Kitchen? Something to Savor: Dirty Breakfast Rice! What do you get when you blend Hawaiian culture with Louisiana spice? You get a savory breakfast that will rev your engine all day long. Too often we think a cold breakfast will give us the energy needed until time allows for the next meal. Sometimes that isn’t until after the workday is almost finished. At least with Dirty Breakfast Rice you get a running start on a busy schedule. Its healthy carb is easily digestible and nutty taste is simply satisfying. Be good to yourself.

DIRTY BREAKFAST RICE

Ingredients:

1/4 cup butter

1 cup instant brown rice

7-ounce vegetable broth

1/2 pound smoked sausage link, cut-up in chunks

4 green onions, chopped

2 eggs, scrambled

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1/4 cup soybean sauce

Instructions:

Melt butter in a deep skillet. Do not burn. Add brown rice. Coat well. Cook over medium heat 3-5 minutes, turning often until golden brown. Stir in vegetable broth and smoked sausage chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Scramble the eggs on the side of the pan. Once the eggs are almost cooked, combine the rice and eggs together. Add chopped green onion with tops, sesame seeds, red pepper flakes, Cajun seasoning, and soybean sauce. Mix well and serve immediately.

Mole Sesame Chicken

What’s Cooking in Gail’s Kitchen? Food for Sharing: Mole Sesame Chicken! One of my longtime friends introduced me to this dish after spending some time in the Dominican Republic. The unique mole sauce contains chili pepper, aromatic spices, and dark Mexican chocolate making it a savory sauce over turkey or chicken. It creates a fabulous meal when you have leftover meat. Simply add plain or Spanish rice along with soft flour tortillas for the perfect pairings. Garnish with toasted sesame seeds for a nutty finish.

MOLE SESAME CHICKEN

Ingredients:

8.25 ounce jar Doña Maria Mole*

28 ounces chicken broth

1-2 pound rotisserie chicken

1 tablespoon sesame seeds, toasted

Instructions:

Preheat oven to 350°. Shred rotisserie chicken, removing skin and bones. Transfer chicken to a large bowl. Empty contents of mole paste into a blender. Add half the chicken broth. Blend until smooth. Add remaining broth. Repeat. Pour mole sauce over chicken. Stir to incorporate. Transfer to a covered casserole dish. Bake for 30 minutes. Sauce will thicken. Serve with sticky rice or Spanish rice. Garnish with toasted sesame seeds.

*I receive no recompense for recommending Doña Maria Mole, Mexican Condiment.

Acorn Squash with Wild Rice

What’s Cooking in Gail’s Kitchen? Food for Sharing: Acorn Squash with Wild Rice! When you talk about love at first bite, or rather, first sight, acorn squash sets the bar in the gourd family. With its rich jewel tones of Autumn, it looks as majestic on a dinner plate as it tastes. The sweet mellow flavor needs little or no seasoning. The biggest challenge I found was cutting the acorn squash in half. It is not for the weak-hearted. The rind to so hard, it is necessary to use a serrated knife and forcefully cut lengthwise in small slits until you have circled the entire squash. At that point you can connect the cuts to slice the squash until it splits. Go slow and take your time, lest you suffer from impatience with a minor injury. With that being said, go forth and partake in this gorgeous vegetable off-the-vine.

ACORN SQUASH WITH WILD RICE

Ingredients:

1/2 cup pecans, chopped

2 acorn squash, halved and seeded

2 tablespoons olive oil

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

2 tablespoons onion, minced

1 tablespoon olive oil

1/2 cup wild rice

1/2 cup brown rice

1 3/4 cups water

1/8 teaspoon sage

1/4 teaspoon thyme

2 teaspoons parsley flakes

1/2 cup dried cranberries

2-4 strips smoked bacon, crispy and crumbled

2 green onions, snipped

Instructions:

Preheat oven to 350°. Spread pecans on a baking sheet in a single layer. Toast for 5 minutes until brown. Remove from oven to cool. Carefully cut each squash in half crosswise. Scoop out seeds. Brush flesh sides of squash with olive oil. Season with sea salt and cracked black pepper. Place flesh side down on a baking sheet sprayed with nonstick oil. Cover with foil and bake for 45 minutes. Flesh will be soft when pierced with a fork. Meanwhile, sauté onions in olive oil a large saucepan over medium heat. Cook and stir until tender. Add wild rice and brown rice. Cook one minute. Do not burn. Add water, sage, thyme, parsley flakes, and dried cranberries. Cover and reduce heat to simmer. Cook 40-45 minutes until tender. Add pecans and crumbled bacon. Toss gently. Fill each squash cavity with wild rice mixture. Garnish with green onion snips and serve immediately.

Xinjiang Mini Cukes

What’s Cooking in Gail’s Kitchen? Be Our Guest: Xinjiang Mini Cukes! Has anyone else noticed the adorable mini cucumbers in the produce department of the grocery store? I mean, they’re really cute; the size of an index finger. And they’re seedless! What a great addition to a relish plate. Today’s Chinese version of marinated cucumbers will kick-start any meal. It offers enough heat and spice from chile peppers along with the full-bodied taste of fried garlic to transport you to a country in Southeast Asia. No worries, the rice vinegar and natural honey make it easier on the stomach.

XINJIANG MINI CUKES

Ingredients:

4-6 mini seedless cucumbers

1/2 teaspoon kosher salt

1 teaspoon red pepper flakes

1 tablespoon fried garlic

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2 tablespoon natural honey

1 tablespoon Golden Mountain sauce

1 tablespoon chili paste

Instructions:

Cut cucumbers in half lengthwise; then slice in half to make four quarters. Place cucumbers in a bowl and sprinkle with kosher salt. Set aside for 30 minutes. Drain excess water from cucumbers. Using a mortar and pestle, pumice red pepper flakes and fried garlic. Add rice vinegar, sesame oil, natural honey, Golden Mountain sauce, and chili paste. Mix well. Serve as a dipping sauce for mini cucumber appetizer OR pour over cucumbers; toss to coat and marinate in refrigerator for one hour or overnight.