Tag: Rice

Sad News

by Pam on November 13, 2012

My husband’s family has suffered a tragic loss so I will be taking the next few days off to mourn with the family. I’ll be back to cooking soon…. until then, I think it’s only fitting to leave you with some of my favorite comfort foods.

Comfort Foods:

Tiffany Tomatoes

Spaghetti and Meatballs

Baked Potato with Caramelized Mushrooms and Onions

Shredded Beef Soft Tacos

Chicken, Mushroom, Broccoli and Rice Casserole

Baked Potato Soup

Salisbury Steak with Mushroom Gravy

Roasted Vegetable Lasagna

Chicken Pot Pie

Spicy Rice Noodle Salad – Strange But Chew

The first time I had a spicy, cold rice noodle salad, it
wasn’t the bold flavors that caught me by surprise, but the strange and
addictive texture. It was so different to any pasta salad I’d ever had before,
that I was kind of bummed I hadn’t known about this stuff sooner. Makes
me sad to think about all the time back I wasted on those stupid, tri-color fusilli
salads.

Anyway, this is pretty easy and delicious stuff. I’m not
even sure these noodles are technically cooked, but simply softened in very hot
water to your personal preference of tenderness. You can, and many do, boil
this stuff like pasta for a couple minutes, and have what’s much closer to a
proper al dente angel hair, but I much prefer the toothsomeness you get using
the hot water method.

Unlike undercooked wheat flour pastas, this isn’t a gummy,
crunch, but much more of a “pop” or “snap” as your teeth break through the
almost tender noodles. Once soaked with the vibrant dressing, and topped with
the optional, but highly recommended grilled chicken, you have a change-of-pace
lunch that will be the talk of the water cooler.

Speaking of the chicken, all you’ll need to do is double the
dressing recipe, and pour half over some boneless skinless chicken thighs (or
any other cut). Let sit out, marinating for 30 minutes, and then grill to
caramelized perfection. I hope you give this great spicy rice noodle salad a
try soon. Enjoy!

Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost
boiling water until desired tenderness, rinsed, drained thoroughly)

3 garlic cloves, crushed

1/3 cup seasoned rice vinegar

1 or 2 tbsp samal or other ground chili sauce

3 tbsp fish sauce

1 tsp brown sugar

1/4 tsp salt

1 cup carrot julienne

4 green onions, chopped

1/2 cup packed mixture of chopped basil, mint, and cilantro

1/2 cup chopped peanuts

1 tsp sesame oil

Optional:

6 grilled boneless skinless chicken thighs

sliced Fresno chilies

Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants

My love of cabbage rolls is deep and unconditional. I almost
always make the same version, based on my Aunt Angela’s famous recipe, but once
in a while, just for the hell of it, I’ll use lamb instead of beef.

I love lamb
burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed
cabbage rolls, and I’m happy to report that these particular “lambage” rolls
were the best non-beef version yet!

I remembered a middle-eastern restaurant Michele and I used
to frequent, which served a lamb meatball stewed with tomatoes and spices, and
served over a rice pilaf studded with almonds and currants. I really loved that
dish and tried to incorporate those elements into these cabbage rolls.

I loved the results. Big, bold flavors, yet not too heavy,
and like all cabbage rolls, these were very, very comforting. I used a pretty
lean grind for the lamb, but ideally the butcher will give you something close
to a 80/20 lean-to-fat ratio.

As far as the rest of the stuff, you’re on your own, and as
usual I’ll ignore most of the “can I leave out the [insert delicious, totally
necessary ingredient here]” questions. You are the boss of your cabbage rolls,
so act like it. Anyway, I hope you share my love of cabbage rolls, and if you
do, I really hope you give this version a try. Enjoy!

Makes 8 Lambage Rolls

1 lb ground lamb

1 cup rice

1/4 cup butter

2 tbsp olive oil

1/2 onion, diced
4 cloves garlic, crushed

2 tsp salt

1 tsp black pepper

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp cayenne

pinch dried oregano

1/4 cup packed Italian parsley

1 tbsp dried currants

2 tbsp sliced almonds

1 cup tomato puree

3 1/2 cups chicken broth

1/2 onion sliced

1 head cabbage

salt and pepper to taste

feta and parsley to garnish, optional