Sausage and Pepper Fried Rice

To download a cookbook style copy of the recipe for Sausage and Pepper Fried Rice, click HERE. 

By now, nearly everyone is familiar with Fried Rice. Although normally served as an Asian dish, fried rice is made in various forms in many countries and cultures. (I have even seen published reports of a Thai version called “American Fried Rice,” in which the rice is combined with – I swear I’m not making this up – hot dogs, fried chicken, and ketchup. Is that really what the rest of the world thinks American food is?)

The popularity of fried rice is easy to understand; it tastes great, is easy to prepare, can be used as either a main dish or a side dish, and is an ideal use for many kinds of leftovers. This week’s recipe – Sausage and Pepper Fried Rice – is a little unusual without overdoing it.

Some Cook’s Notes before we begin:

• Although I’ve prepared this recipe using a skillet, the normal (and usually better) way to prepare fried rice is to use a wok. Many readers may not have a wok, however, and so a skillet became the cookware of choice.

• One of the keys to giving your fried rise the right texture is to use cooked rice at room temperature. The moisture in just-cooked rice will tend to make the rice steam instead of fry.

• To use ingredients most readers will have readily available, I prepared brown rice, and cooked it with chicken broth instead of water for extra flavor.

• The frying oil should be one with a high smoke point. (I used grapeseed oil.)

This recipe makes 2 to 3 main dish portions, or 4 side dish portions

Here are the ingredients you’ll need:

4 cups cooked rice, room temperature; oil for pan-frying; 3 egg substitute eggs; 1 Tbsp water; 3/4 cup chopped green onions; 3/4 cup red bell pepper, very fine diced; 3/4 cup green bell pepper, very fine diced; ¾ cup corn kernels (frozen is ok); 10 ounces turkey sausage meat; 2 Tbsp soy sauce; and carrot ribbons for garnish.

To prepare the scrambled eggs:

Heat a little oil in a large pan over low heat, enough to scramble the eggs. Thoroughly mix the egg substitute eggs and the water, and pour into the pan. Season with salt and pepper.

While the eggs are cooking, chop the green onions, and fine-dice the red bell pepper and green bell pepper.

Cook the eggs until done but not dry, then transfer the eggs to a separate dish and set aside.

To cook the vegetables and sausage:

Remove the sausage meat from the casings.

Scrape the egg pan with a wooden spoon. Add a little more oil, increase the heat to medium-high and put the red bell pepper, green bell pepper, and the sausage meat in. Cook until done. Season to taste. Transfer to s a separate dish and set aside.

To fry the rice and finish the dish:

Add a little more oil to the pan as needed and increase the heat to high. Add the rice and stir fry for a few minutes, adding the soy sauce part way.

Add the eggs and vegetables, mix thoroughly, and heat through.

Remove from the heat and stir in the scallions.

Garnish with carrot ribbons and serve hot.

To download a cookbook style copy of the recipe for Sausage and Pepper Fried Rice, click HERE. 

Serve with pineapple chunks with toothpicks, and a fortune cookie, and you’re all set!

Please visit again next week for another easy to make, delicious to eat recipe! Till then, stay well, keep it about the food, and always remember to 亲吻厨师.

Potato-Carrot Kugel

To download a cookbook style copy of the recipe for Potato-Carrot Kugel, click HERE.

A great big welcome to new subscriber Carmen!

Of the many great gifts given to the world by the cuisine of Eastern Europe, one of the most popular (and certainly one of the easiest) is the kugel, a baked casserole of either noodles or potatoes that is usually served as a hearty side dish. (Sometimes, kugels are baked in muffin tins instead of in a baking dish in order to make individual servings.) A well-made kugel is crisp on the outside, and soft and moist (but not dense) on the inside.

This week we’re making a Potato-Carrot Kugel. The addition of the grated carrots, and some grated apple, lend just enough sweetness to make this delightful. If you’ve had a good potato kugel before, I believe this will compare favorably. If you haven’t, I believe you’ll be glad you did.

This recipe makes 4-6 side dish servings.

Here are the ingredients you’ll need:

1/2 medium onion (to make ½ cup diced); 1 or 2 garlic cloves; 4 Tbsp flavor-neutral cooking oil, divided; 1 pound potatoes; 1/3 lb carrots; 1 sweet apple; 1 tsp salt; pinch fresh ground black pepper; pinch dried thyme; pinch dried dill; ½ cup AP flour; ½ tsp baking powder; 2 egg-substitute eggs; and cooking spray.

To make the kugel:

Begin preheating oven to 350 degrees.

Dice ½ a medium onion (1/2 cup) and mince the garlic.

Heat 1 Tbsp of the oil in a non-stick pan. Sauté the garlic until fragrant, 30 seconds to one minute, then add the diced onion and cook until lightly caramelized.

While the onions and garlic are cooking, peel and grate the potatoes (you should get about 2 cups), and place in a strainer over a bowl. Press gently to drain.

Peel and grate the carrots (you should get about 1 cup) and the apple.

Put the potatoes, carrots, apple, onion, salt, pepper, thyme, dill, flour, baking powder and the remaining oil in a mixing bowl, and mix till combined. Stir in the egg substitute eggs.

Spread the mixture in an 8”x 8” baking dish that has been sprayed with the cooking spray.

Bake for until the top is browned and a toothpick placed in middle comes out clean (about 60 minutes). When it’s done, let it rest for about 10 minutes before cutting.

Cut into squares, and serve hot as a side dish. (In the photo at the top, the kugel is served with broccoli and my wife’s meat loaf.)

To download a cookbook style copy of the recipe for Potato-Carrot Kugel, click HERE.

And that, my friends, is how you make an easy, delicious potato-carrot kugel!

Visit again next week for another kitchen-tested recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Coconut-Almond Macaroons with Apricot Topping

To download a cookbook style copy of the recipe for Coconut-Almond Macaroons with Apricot, click HERE.

It seems fair to say that the macaroons with which most people are familiar are the pasty, bland kind that are mass-produced and sold in cans. And that’s a great shame, because really outstanding macaroons – soft, sweet and flavorful – are one of the easiest treats you can make in your kitchen.

Not to be confused with macarons, their meringue-based French cousins, macaroons are coconut, beaten egg whites, sugar and (usually) chopped almonds combined with a few other simple ingredients to make a delicious can’t-eat-just-one delight. And this week’s recipe goes even further and adds the unusual (and highly yummy!) topping of apricot preserves. (It’s also worth noting that one simple ingredient swap turns these macaroons from a year-round treat to a perfect Passover cookie better – and less expensive - than any you can buy.)

Here are the ingredients you’ll need: 3 Tbsp flour (for Passover use Passover Cake Meal); ½ tsp salt, divided; ¾ cup sugar; zest of one orange; 3 egg whites; ¾ cup chopped or crushed almonds; 2-1/2 cups shredded coconut; and ½ cup apricot preserves.

This recipe makes about twenty-one 2” macaroons.

Preheat the oven to 350 degrees.

In a bowl, combine the flour (or cake meal), ¼ tsp salt, sugar, and 1 Tbsp orange zest.

In another bowl, combine the egg whites with the remaining ¼ tsp salt. Beat until firm peaks form.

Add the flour mixture, a little at a time, to the beaten egg whites, mixing thoroughly after each addition.

When all of the flour mixture has been incorporated into the beaten egg whites, fold in the coconut and almonds.

Drop heaping tablespoons of the mixture onto a baking sheet lined with parchment or a silicon baking pad.

Using a wet finger, form a well in each piece.

Bake for about 18 minutes or until lightly browned, turning the baking sheet half-way for even baking. When turning the baking sheet, sprinkle the remaining zest on the partially baked macaroons.

Let the macaroons cool on the baking sheet for two minutes, then transfer to a cooling rack.

When the macaroons have cooled completely, fill each well with apricot preserves. (The macaroons will save well in an air tight container for a week.)

To download a cookbook style copy of the recipe for Coconut-Almond Macaroons with Apricot, click HERE. 

The best part is that after your this batch gets eaten up - and they will - it's easy to make more!

Thanks for visiting. Be sure to come again next week for another great recipe! Till they, stay well, keep it about the food, and always remember to kiss the cook. ;-)