Side Dish

Zesty Cilantro-Lime Rice

March 31, 2015 The Culinary Chronicles2 Comments

Usually when I make a side dish for tacos or fajitas, I whip up a version of my Spanish Rice. It’s a straight forward method with tomato sauce, chiles and a few other aromatic and spices.

But when I want a bit of a lighter flavor, I make a pot of Zesty Cilantro-Lime Rice.

It also starts off with onions, garlic, and chicken stock for a rich flavor. But then it’s all finished off with bright citrus-y notes with lots of lime juice, zest of fresh cilantro.

Oh, and there may be a tab of butter or so for added richness.

Definitely a good thing.

If you’re a bit shy about making rice on the stove top and prefer a rice cooker, just follow the initial steps below. Before adding in the stock, put the rice, cooked onions/garlic into the pot of your rice cooker. Pour in the stock, salt and then follow your machine’s directions. Once done, just follow the rest of the directions to finish it off.

Easy Peasy.

Happy Taco Tuesday!

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Zesty Cilantro-Lime Rice
Serves 2-3

Ingredients:

1 tablespoon olive oil
2 tablespoons unsalted butter, divided
½ cup diced white onion
½ tablespoon minced garlic
1/8 teaspoon red pepper flakes
1 cup white rice (long grained preferred)
2 cups low sodium chicken stock or vegetable stock
¼ teaspoon kosher salt
½ cup chopped cilantro
2 tablespoons fresh lime juice
zest of 1 lime

In a small pot that has a lid, heat the olive oil and one tablespoon of butter over medium heat. Once melted add the white onions and cook for 2-3 minutes until softened. Add the garlic, pepper flakes and cook for an additional minute. Stir in the rice and cook for one more minute.

Add the chicken stock, kosher salt and bring to a boil. Cover the pot and reduce the heat to low. Simmer until all the liquids have evaporated and the rice is tender—about 18-20 minutes. Once done, remove the pot from the stove and let sit, covered for 5 minutes.

Remove the lid and add the remaining butter, cilantro, lime juice and zest. Use a fork to fluff the rice grains.

Enjoy!

Chinese Broccoli {Gai Lan} with Oyster Sauce

February 25, 2015March 30, 2015 The Culinary Chronicles1 Comment

We went CRAY.

Four days with the Fam Bam celebrating Tết, my adorable niece Kaelani’s first trip to Southern Cali, and our monthly Sunday Family Dinner.

Yup…it was crazy and also delicious.

But really, that’s how my family (both immediate and HUGE extended) have always celebrated with each other. Through the process of cooking, eating and sharing our specialty dishes – we reminisce on old memories, loved ones who are no longer with us and just laugh…A LOT.

And since I indulged a bit much during the festivities, it’s time to add a bit more greens and light proteins back into the daily regiment. Gai Lan with Oyster Sauce is a quick and satisfying way to get those dark greens in and can be done in just a few minutes. Gai Lan is also known as Chinese Broccoli and incidentally, is eaten during the Lunar New Year for luck.

And although it has nothing to do with gai lan, you better believe I had to include pics of our little Kaelani Simone. WE’RE SMITTEN! ❤

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Chinese Broccoli {Gai Lan} with Oyster Sauce
Serves 3-4

Ingredients:

2 tablespoons peanut oil
1 teaspoon minced garlic
½ teaspoon minced ginger
1 pound Chinese broccoli, washed and trimmed
½ cup vegetable stock
3 tablespoons oyster sauce
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)

Heat a wok or large skillet over medium heat and add the oil. Add the garlic and ginger and cook for 15 seconds. Add in the broccoli and cook for 1 minute before pouring in the vegetable stock. Cover and let simmer for 5 minutes or until broccoli is tender. Transfer the broccoli to a plate.

In a small bowl, whisk 1 tablespoon of the liquids from the wok with the oyster sauce, black pepper and red pepper flakes. Drizzle the sauce over the broccoli and serve warm.

Breads · Side Dish

Honey Yeast Rolls with Sea Salt

November 17, 2012March 30, 2015 The Culinary Chronicles1 Comment

I’ve had this little number in my queue to try for some time now and with the holidays just around the corner–what better opportunity!

It was pretty simple to come together and were beautiful when proofed and baked. I decided to add to the original recipe by sprinkling the rolls with Maldon Sea Salt flakes before baking. It added a great flavor and texture to the slightly sweet rolls. YUM!

I made this batch of rolls to accompany a few roasted game hens but they would be great alongside stews/soups, buns for mini sliders or simply slathered with butter. Whichever you choose, I would highly recommend trying them out.

Thanks for stopping by!

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Honey Yeast Rolls with Sea Salt

Ingredients:

2¼ teaspoon instant yeast
1 cup warm water
¼ cup honey, plus 2 tablespoons
3 tablespoons vegetable oil
1¼ teaspoon salt
1 egg, lightly beaten
4 cups bread flour
cooking spray
2 tablespoon butter, melted
1/2 tablespoon sea salt flakes

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add ¼ cup honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F. Mix together the melted butter and 2 tablespoons honey, and brush the tops of the rolls with the mixture. Sprinkle the tops of the rolls with the sea salt. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Slightly adapted from Annie Eats