Posts tagged ‘rice cooker’

June 23, 2011

weeknight fiesta

I LOVE mexican food.  Salsa, guacamole, refried beans, rice, tortilla chips… so when it was Kinley’s plan to include a meal of Vegan Tamales, I was in.

Disclaimer:  I didn’t make this meal.  I wasn’t even in the house when it was being made.  But, I enjoyed eating it and Kinley documented it perfectly so I couldn’t not include it!  The recipe was inspired by one she found online, but changed it a bit so I don’t have any reference link!

These were ready to go when I got back from my impromptu interview yesterday.  The only thing that wasn’t ready was the avocado!  So Kinley had to run out to the store quick to get a couple new ones to make some guacamole!  I tided myself over with a few of my favorite blue corn tortilla chips when I was waiting.

Vegan & Gluten Free Tamales

Corn Cake

  • 1 cup Masa Harina
  • 1/2t salt
  • 1 1/4 cup water

1. Bring water to a boil.  Dissolve the salt in the water and then add the Masa Harina stirring fast until it is fully incorporated.  This will be very thick.  Let cool while you start the filling.

Filling

  • 2 ears of corn, cut off the cobs but keep the husks for the wrapping
  • 1/2 can refried beans
  • 1/2 can black or pinto beans
  • 1 can diced tomatoes
  • 1/2T garlic powder
  • 1/2T onion powder
  • 1/2t cumin
  • 1t chili powder
  • squeeze of lime
  • salt to taste

2. Heat the corn, beans, tomatoes and spices in a pot and cook until heated through.

3. While heating the filling, split the masa harina mixture into 10 equal parts and roll into balls.

4. Once the filling is hot, lay out the corn husks in a cross pattern.  Flatten the ball of masa harina and top with about 1T of the filling.

5. Simply wrap the husks around the filling, flip over and add to a steamer basket (our rice cooker came with one!).  Continue with the remaining 9 masa harina balls.

6. Steam for about 20 minutes or until hot and steamy.

Serve with guacamole if you’d like!  And p.s. remove the husks before eating ;).

Easy Guacamole

1 Avocado

1/2t lime juice

Cumin and salt to taste

Mash everything together and it’s ready to eat!  This is the same guacamole that was served at my graduation party.

June 8, 2011

mexican mash-up

I much prefer baking to cooking.  It has everything to do with the measurements.  I love following directions and measuring and scooping according to the recipe.  Most good cooks, well, inventive cooks, do not typically rely on recipes to make their dishes and have delicious outcomes.

I’m trying to better myself.  I made a dish last night that did not have a recipe.  I admit, I was kind of freaking out because what if it turns out horribly?!  Well, it didn’t.  And it’s very simple, so no freak outs required for you.  I’ll list ingredients and measurements, but if you choose to find your inner chef, please, be my guest and make any substitutions or changes you see fit.

Mexican Lime Millet Succotash

  • 2 cups cooked (or canned) beans.  I used adzuki beans for the first time (we got them dried and I cooked them in the rice cooker, I’m pretty sure I cooked them way too long so mine were somewhat a mix between whole beans and refried beans)
  • 1 cup uncooked millet
  • 1/2 cup baby lima beans
  • 1 1/2 cups frozen corn
  • 1 bag Trader Joe’s fire-roasted bell peppers and onions (If you don’t have a TJ’s near you, you can either use a bag of frozen green peppers or cut up and cook your own with onions if desired.

Sauce

  • 1T honey
  • 1.5T rice vinegar
  • 1T grapeseed oil
  • 1T lime juice

In a saute pan, heat up the millet on medium-high heat for a few minutes, stirring frequently until they begin to pop.  Remove from heat and cook the millet (1 cup to 2 1/2 cups water) in a rice cooker or on the stovetop.  My rice cooker took 30 minutes, but use your own specifications for this part.  Once done cooking, let sit with the top open for 20 minutes.  Fluff with a fork.

In the same saute pan used for the millet, heat the frozen lima beans, corn and green pepper mixture.  Cook until everything is well combined and no longer frozen.  Remove from heat.

To the rice cooker (still on the warm setting), add the beans (drained if you’re using canned) as well as the vegetable mixture.

In a small bowl, combine the ingredients for the sauce with a whisk and toss in the rice cooker with the other ingredients.  Keep on warm until you and your family members are ready to eat!

May 26, 2011

one “pot” wonder

Rice cookers are a wonderful thing.  I had never had one growing up, and was never the biggest fan of plain rice.  Well… I recently found out that rice cookers are not just for rice anymore.

A few mornings a week, rice cookers are used for steel-cut oats.

And a few nights a week rice cookers are used for various grains.  I have yet to make rice in it.  Although I do believe today is the day ;).

Going back to grains, dinner on Tuesday night was a random combination of stuff we had in the pantry and in the freezer, but it turned out really good.  It even makes delicious leftovers served cold!

I started by cooking millet in the rice cooker.  1 cup millet + 2 cups water, cooked for 25 minutes.  Let sit for another 20 or so minutes and then fluff with a fork.

Add in a mixture of your favorite beans and vegetables (I slightly warmed some kidney beans, chickpeas and lima beans from the freezer, and then added fresh spinach), and then tossed in with the millet in the rice cooker which was still on the warm setting.  Also add in 1/2 cup liquid (vegetable stock in this case).

Close the lid and keep warm in the rice cooker until you are ready to eat.  I think this got left for 45 minutes to an hour, the beans were still slightly frozen when I added them and they  heated up perfectly.

Once we were ready to eat – a simple vinaigrette was made to add to the rice cooker.  3/4T mustard + 1T honey + 1T vinegar +1T oil.  We also topped with hummus for an added protein punch.

Simple and delicious.  Only one pot to clean.  And infinite possibilities with variations of grains, vegetables and sauces.