Cajun and Creole-style Rice with Sweet Potato and Shrimp


3/4 cup tomato juice
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1/2 lb okra, stemmed and thinly sliced
2 celery stalks, chopped
2/3 cup dry white wine
1/4 cup distilled white vinegar
1 lb sweet potatoes, peeled and cut into 1-inch cubes
3 cups canned crushed tomatoes or tomato puree
1-1/2 tablespoons chili powder
1/8 teaspoon cayenne pepper
24 fresh or thawed frozen shrimp, shelled and deveined
6 cups cooked, hot white rice


  1. In a large frying pan over medium-high heat, heat the tomato juice.
  2. Add the onion, bell pepper, okra, and celery and saute until wilted and softened slightly, 5-7 minutes.
  3. Add the wine and vinegar and bring to a boil.
  4. Stir in the sweet potatoes, tomatoes or puree, chili powder, and cayenne and cook until it returns to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until the sweet potatoes are tender, 15-18 minutes.
  5. Add the shrimp and stir to combine. Cover and cook until the shrimp are pink, about 5 minutes.
  6. To serve, divide the rice among individual bowls. Top each with an equal amount of the gumbo.

Makes 6 servings.

Source: Mayo Clinic

Risotto with Beet, Dried Cherry and Red Wine


5 cups chicken or vegetable stock
generous 1-3/8 cups dried sour cherries or dried cranberries
1 cup fruity red wine, such as Valpolicella
3 tbsp olive oil
1 large red onion, finely chopped
2 celery stalks, finely chopped
1/2 tsp dried thyme
1 clove garlic, finely chopped
generous 1-5/8 cups risotto rice
4 cooked fresh beet, diced
2 tbsp chopped fresh dill
2 tbsp snipped fresh chives
salt and pepper
generous 1/2 cup freshly grated Parmesan cheese, to serve (optional)


  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Place the sour cherries in a pan with the wine and bring to a boil, then reduce the heat and let simmer for 2-3 minutes until slightly reduced. Remove from the heat and set aside.
  3. Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the onion, celery, and thyme and cook, stirring occasionally, for 3 minutes, or until just starting to soften. Add the garlic and cook for 30 seconds.
  4. Reduce the heat, add the rice, and mix to coat in oil, Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  5. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until the liquid is absorbed and the rice is creamy.
  6. Halfway through the risotto cooking time, remove the cherries from the wine with a slotted spoon and add to the risotto with the beet and half the wine. Continue adding the stock and the remaining wine.
  7. Stir in the dill and chives and season, if necessary. Serve with the Parmesan, if you like.

Makes 4 to 6 servings.

Source: Risotto

Tofu, Vegetables and Rice Noodles in Curry Broth


1 small boiling potato, such as red bliss, diced
12 ounces extra-firm tofu, cut into large squares
3 ounces shiitake mushrooms, stemmed and sliced
1 small onion, thinly sliced
1-1/2 cups cauliflower florets
2 carrots, sliced on the bias
3 ounces sugar snap peas, trimmed
1 (8-ounce) package rice stick noodles, soaked according to package directions
1/2 cup chopped roasted unsalted cashews
1/4 cup fresh cilantro leaves

Curry Broth

2-2/3 cups unsweetened coconut cream
1-2/3 cups unsweetened coconut water
1 lemongrass stalk, mashed
1 tablespoon plus 1-1/2 teaspoons chopped fresh ginger
2 dried shiitake mushroom caps
3 tablespoons Thai red curry paste
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
1 kaffir lime leaf, torn, or 1 teaspoon freshly grated lime zest
4 sprigs cilantro
3 fresh basil leaves
1/3 teaspoon curry powder
1/8 teaspoon salt


  1. To make the Curry Broth, combine the ingredients in a large pot over medium heat. Once the broth starts to simmer, reduce the heat to low and cook for 30 minutes. Do not boil. Strain the broth through a fine-mesh strainer into a large saucepan. Set aside. (The broth may be made ahead and refrigerated for 3 days or frozen for up to 1 month.)
  2. Put the potato in the Curry Broth and cook over medium heat, but do not boil, just until the pieces start to become tender when pierced with a fork.
  3. Add the tofu, mushrooms, onion, cauliflower, and carrots. Continue to cook until all the vegetables are tender, about 5 minutes.
  4. Add the sugar snap peas and cook for another 2 minutes. Adjust the seasoning with salt.
  5. Divide the curry among warm bowls, then add the noodles to the bowls. Top with the cashews and cilantro before serving.

Makes 4 to 6 servings servings.

Source: True Food

Korean-style Baked Pork Belly with Rice Cakes and Cheese


2 cups Spicy Sauteed Pork Belly (see recipe below)
2 cups frozen rice cakes, soaked and refrigerated overnight
2 tbsp vegetable oil
3/4 cup Japanese fish cakes, cut into 1-inch pieces
1/2 cup julienned carrots
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced yellow onions
1 cup roughly chopped kimchi
2 cups shredded mozzarella
2 cups shredded mild cheddar cheese

Dashi Sauce

1/2 cup dashi
3 tbsp gochujang (Korean red chili sauce)
3 tbsp rice syrup or light corn syrup
1 tbsp Korean red pepper flakes
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
2 cloves garlic, minced


  1. Pre-heat the oven to 400°F.
  2. Add dashi sauce ingredients to a medium bowl, whisk to mix.
  3. Drain the rice cakes and dry well with paper towels.
  4. In a large wok, heat the oil over medium-high until lightly smoking. Add the rice cakes and cook, flipping once, until golden, about 2 minutes.
  5. Add fish cakes, carrots, cabbage, and onions and cook until the fish cakes are heated through and the vegetables are soft, about 3 minutes.
  6. Pour the dashi sauce over the rice cakes mixture and simmer until the sauce thickens, about 3 minutes.
  7. Remove all ingredients in the wok to a 9-by-13-inch baking dish and spread into an even layer. Arrange the pork belly over the rice cakes, pouring the sauce over. Then spread the kimchi over the pork belly and top with the shredded mozzarella and cheddar.
  8. Bake in the oven until cheese is melted and sauce is bubbling, 10 to 12 minutes. Remove from oven and serve while hot.

Spicy Sauteed Pork Belly


1 lb pork belly, sliced 1/8-inch thick (about 16 slices)
1 small white onion, roughly chopped
2 tbsp vegetable oil


1/4 cup gochujang (Korean red chili paste)
2 tbsp Korean red pepper flakes
2 tbsp mirin
1 tbsp soy sauce
3 garlic cloves, minced
1 (1/2-inch) piece ginger, peeled and minced


  1. In a blender, puree the white onion until smooth, scraping the sides as needed. Transfer to a large bowl.
  2. Add the marinade ingredients, whisk until smooth.
  3. Add the pork belly and toss to coat. Cover the bowl with plastic wrap and refrigerate at least 2 hours and up to overnight.
  4. Heat 1 tablespoon oil in a wok over medium-high until lightly smoking. Add half the pork slices and 2 tablespoons of the marinade and cook, flipping once, until caramelized and golden, about 5 minutes. Transfer the pork to a bowl.
  5. Wipe clean the wok, and return to the heat. Repeat cooking with the remaining oil, pork, and another 2 tablespoons of the marinade. Remove the pork and the sauce to a bowl and set aside.

Makes 6 to 8 servings.

Source: Arang Restaurant, New York

Thai-style Dessert with Black Glutinous Rice


1/2 cup black glutinous rice (sticky rice)
3 cups water
1 cup thick coconut milk, reserve 1/4 cup for garnish
1/4 cup sugar


  1. Put the rice and water into a pan. Bring to the boil.
  2. Turn down heat. Simmer for 30 minutes until the rice is cooked, stirring occasionally.
  3. Once the rice is cooked, add the coconut milk and sugar and simmer for 3 to 5 more minutes.
  4. Serve with the remaining thick coconut milk spooned on top.

Makes 2 servings.

Note: It can be eaten either hot or cold.

Source: A Passion for Thai Cooking

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