Steamed Rice


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Would you like to cook your rice in less than 15 minute mess free? I  have the solution. Use your round mold to steam your rice. You can flavor your rice any way your want, by adding any spice to the water, or by even substituting the water with broth, tomato juice, and even coconut milk.

Ingredients for 6 people:

  • 2 cups of rice
  • 4 cup of water
  • 1/4 tsp of salt
  • 1 tbsp of olive oil, or butter
  1. Place the rice, water and salt into the large round mold. Place the round mold onto a plate. Cover the mold with the octogonal silpat and cook the rice for 13-15 minutes. It will depend on the rice that  you will use and the microwave as well. At 10 minutes, remove the octogonal and fluff up the rice. Add either a tbsp of olive oil, or butter and continue cooking for another 3-5 minutes making a total of 13-15 minutes. Easy and mess free!!!

Bon Appetit and Happy Cooking!!!


Green Curry Chicken Panang

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This past weekend, I had the pleasure to keep my nephew for the weekend. Since most of my husband’s family lives in town, it is rare that any of my nieces or nephews spend the nights at our house. It only happens if my children wants to have sleepover with them or if their parents are going out-of-town. This past weekend my brother-in-law decided to go away for the weekend with his wife and thus let us keep Aksel, my nephew.
My weekends are usually quite boring, we rarely go out as I am happy to just relax and do nothing.  But this weekend, having company, we decided to go here and there. One night we went to the movies, another night we did pizza and movies, and another night we went to a restaurant to eat Thai food. One of my favorite:-) and my children. I ordered the same as : always : Chicken Curry Panang with steamed tofu…. Yum!!!

Well this weekend as I was cleaning my refrigerator and needed to cook some of the chicken I had left over, I decided to cook another curry dish for my school luncheons…;-)

Better than a peanut butter sandwich, right!!?!:-)

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Ingredients for 4:

  • 1 tbsp of sesame or peanut oil
  • 1/2 container of the green curry paste or about 4 tbsp. 
  • 2 tbsp of brown sugar
  • 1 can of coconut milk
  • 2 chicken breasts cleaned, and diced in small cubes
  • 1-2 bags of fresh baby spinach
  • 1 cup of carrot matches
  • 1/ 2 red pepper diced very small
  • 1/2 yellow or orange pepper diced very small as well. 
  • Salt
  • Pepper
  • 4 cups of cooked rice
  1. In a large date pan, warm up the oil and sauté the chicken on all sides. season with salt and pepper.
  2. Remove the chicken from the sauté pan and set aside.
  3. In the same sauté pan, stir in the curry paste.
  4. Pour in the coconut milk, the brown sugar and stir. Bring the mixture to boil.
  5. Add the chicken and cook for 5 minutes.
  6. Them add the peppers, carrots and spinach and bring the mixture to boil again.
  7. Stir , reduce the temperature and cook do 5 minutes.
  8. When ready spoon some rice ( or not) and spoon the mixture over the rice.
  9. Enjoy!!!

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Bon appetit and Happy Cooking!!!!

Parsley and Onion Risotto

Growing up my mom would either make white rice or what I used to call ” sticky rice”. She would make that “sticky rice” in many flavors. She would make it with curry, onion, parmesan, tomato… I really was not fond of that type of rice then. All i wanted was boiled white rice with a ton of butter and fresh Emmenthal… Yummm!!!

Today i love that “sticky rice”. In fact, I would rather “sticky rice” than that plain white rice au naturel.  Well, it took me many years to figure out that what she cooked all along was risotto. Isn’t it funny???

Today I will present you the recipe of parsley and onion risotto. It is yummy, easy to fix, and can accompany many meats or fish. I served it with herb coated pork tenderloin.

Ingredients for 4:

  • 8 z. of risotto rice
  • 1 purple onion sliced thinly
  • 2 tbsp of olive oil.
  • 4 tbsp of fresh parsley
  • 5-6 cups of chicken broth
  • 2 tbsp of butter or mascarpone ( optional)
  • grated parmesan ( optional)

In a medium-sized pot, warm up the olive oil so it is hot. When the oil is hot, add the onion and saute them. Lower the temperature to medium/ low and continue cooking the onions until they are a light brown yellow and are soft. Then add the rice, the chopped parsley  and stir to coat with the olive oil. Pour 2 cup of hot broth over the rice and stir. Bring the mixture to boil, and when it has come to boil, lower the temperature and cook at a low temperature. Stir often. When the broth is all gone, add more and stir. Cook until the rice is al dente. When the rice is to your liking, add 2 tbsp. of butter, or 2 tbsp of mascapone, 1/2 cup of parmesan. Et voila!!! You eat it by itself or with a meat.

Bon Appetit and Happy Cooking!!!