Rice with Stir-fried Pork Belly, Miso and Kimchi

Ingredients

150 g pork belly slices
100 to 120 g Chinese cabbage kimchi
1 to 2 stalks green onion
2 bowls freshly cooked rice
2 tsp white sesame seeds
2 soft-boiled eggs
finely shredded nori to garnish

Seasoning

1 tbsp sake
2 tsp Mirin
2 tsp sugar
2 tsp miso tsp
1 tsp soy sauce

Method

  1. Cut the pork belly slices into 4 cm in length.
  2. If the Chinese cabbage kimchi is large, cut it into smaller pieces.
  3. Slice the green onions diagonally.
  4. Mix the seasoning ingredients in a small bowl.
  5. Heat some oil in a frying pan, add pork and stir-fry until no longer pink.
  6. Mix in kimchi and green onion. Toss briefly.
  7. Add seasoning, toss and cook until the pork is done.
  8. Add white sesame to rice and mix well.
  9. Remove the pork mixture to the top of the two bowls of rice. Cut each egg into 2 halves and place on top of the pork.
  10. Garnish with the shredded nori before serving.

Makes 2 servings.

Source: Japanese magazine

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A Fast and Hearty Breakfast Treat with Crisp, Egg-dipped Multigrain Bread

Ingredients

1/4 cup orange juice
2 eggs
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
4 slices multigrain bread

Topping

1/2 cup extra orange juice
2 tablespoons strawberry jam

Method

  1. In shallow dish, whisk together orange juice, eggs and cinnamon. Set aside.
  2. In frying pan, melt half the butter over moderate heat.
  3. Dip bread slices into egg mixture, turning to thoroughly soak both sides.
  4. Add bread to pan in batches, adding more butter as needed, and fry until golden brown, about 1 minute per side. Place on heated serving plates.
  5. In small saucepan, combine extra orange juice and jam. Heat, stirring until jam is melted. Drizzle as desired over french toast.

Makes 2 servings.

Source: Family Circle magazine

French Twist of Paella

Ingredients

Olive oil spray
1 cup sliced onion
2 cups sliced leeks (whites only)
3 teaspoons minced garlic
2 tomatoes, cut into eighths
2 tsp olive oil
1/2 cup Valencia-style rice
1/4 tsp saffron
1-1/2cups fat-free, low-sodium chicken broth
salt and freshly ground black pepper
1 cup frozen petite peas
3/4 pound peeled large shrimp
1/4 cup chopped fresh tarragon

Method

  1. Heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion, leeks, garlic and tomatoes and sauté over medium heat 5 minutes.
  2. Push the vegetables to the side and add the olive oil to the cleared area of the skillet. Stir in the rice for 2 minutes.
  3. Sprinkle on the saffron and then add the broth. Stir well and bring to a boil and draw in all vegetables. Lower heat and simmer, covered, 10 minutes.
  4. Add salt and pepper to taste. Stir in the peas and shrimp. Simmer 2 minutes more, stirring the shrimp to cook on all sides.
  5. The paella is ready when the broth has been absorbed and the rice is cooked.
  6. Taste for seasoning and add more salt and pepper, if needed. Sprinkle tarragon on top before serving.

Makes 2 servings.

Source: Linda Gassenheimer

Portobello Carpaccio with Orange Tartare

Ingredients

4 portobello mushrooms, stems and gills removed
2 tablespoons olive oil, plus extra for brushing
salt and freshly ground black pepper
2 oranges
1/2 cup black kalamata olives, pitted (stoned) and sliced
2 teaspoons capers, crushed
1 shallot, chopped
2 tablespoons cilantro, chopped to garnish

Method

  1. Preheat the broiler. Line a baking sheet with aluminum foil.
  2. Using a pastry brush, grease the mushrooms caps with olive oil and season to taste with salt and freshly ground black pepper.
  3. Arrange the mushrooms on the prepared baking sheet with the open sides facing upward. Set aside.
  4. Grate the orange zest and set aside. Peel the oranges and separate the segments. Using a small knife, remove and discard as much of the fibers as possible, then chop the pulp.
  5. Transfer the chopped pulp to a bowl and mix in 1 teaspoon of the reserved orange zest along with the olives, capers, shallots, and olive oil. Season to taste with salt and freshly ground black pepper.
  6. Fill the mushroom caps with the mixture.
  7. Broil the mushrooms at mid-height for 4–5 minutes.
  8. Transfer to serving plates, garnish with chopped cilantro, and serve immediately.

Makes 4 servings.

Source: Vegan: The Cookbook

Peruvian-style Shrimp Chowder

Ingredients

20 uncooked large shrimp
4 tablespoons olive oil
4 red onions, chopped
6 cloves garlic, very finely chopped
5 tomatoes, skinned, seeded, and grated
6 tablespoons Panca Chili Paste
3 sprigs fresh oregano
1 corncob, sliced into 3/4-inch slices
6 oz squash, cut into 1/2-inch cubes
5 oz fava (broad) beans
4 potatoes, cut in half
1/2 cup white long-grain rice
4 cabbage leaves
40 uncooked shrimp, peeled and deveined with tails detached
4 oz queso fresco, cut into 1/2-inch cubes
1 cup whole (full-fat) milk
2 teaspoons ground oregano
salt and pepper

Garnish

4 poached eggs
8 sprigs huacatay
4 slices fried country bread

Method

  1. Preheat the oven to 400°F/200°C.
  2. Clean and peel the large shrimp, place the shells in the preheated oven, and cook for 6 minutes until golden and crispy. Set aside.
  3. Heat 2 tablespoons olive oil in a pan over low heat, add half the chopped onions and garlic, and saute for 2-3 minutes until the onions start to soften.
  4. Add two thirds of the grated tomatoes and 4 tablespoons of the chili paste and cook, stirring, for 5 minutes until fragrant.
  5. Season with salt and pepper, add the oregano sprigs and golden shrimp shells, and cover with 6 liters water. Bring to a simmer and cook for 1 hour over medium heat. Remove from the heat, then crush the shrimp shells, slightly with a large wooden spoon on a board to bring out the flavors. Strain the broth and set aside.
  6. In a separate pan, heat 2 tablespoons olive oil over low heat and saute the remaining onion for a few minutes.
  7. Add the rest of the tomatoes and chili paste and let cook for 5 minutes.
  8. Pour the reserved shrimp broth into the pan. Add the sliced corncob, squash, fava (broad) beans, potatoes, rice, and cabbage leaves and cook for 2 minutes until the vegetables are tender and the rice is cooked.
  9. Add the whole large shrimp and cook for 1 minute, then stir in the shrimp tails, cheese, and milk and cook for another minute until the shrimp are cooked.
  10. Add the oregano and season with salt and pepper.
  11. Serve the shrimp chowder in large shallow bowls, topping each with a poached egg, a few sprigs of fresh huacatay, and a little toasted country bread to garnish.

Makes 4 servings.

Source: Peru