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Category Archives: Household: Recipes

Things to do With Left Over Rice – Rice Croquettes (Patties)

So I had a lot of white rice leftover. The first thing that came to my mind was rice croquettes as I don’t really like leftover warmed up plain rice. 

I looked online for rice croquette recipes (I had made these one time before in Egypt with a recipe from an old fashioned cookbook which I no longer have). Most of the recipes called for ingredients that I didn’t have on hand: parmesan cheese, bread crumbs…… But instead of giving up, I was determined to use that rice so I decided to take a recipe as a base to work with and do my own thing.

This is the recipe that I started to work from: Rice Croquettes over at Cooks.com.

RICE CROQUETTES

1/2 c. chopped onion
1 1/2 tbsp. sweet butter
1 c. rice
2 tbsp. chopped parsley
2 1/2 c. chicken broth
1 egg
1/2 c. Parmesan cheese
1 tsp. dried basil leaves
1/4 tsp. pepper
3/4 c. dry bread crumbs
1/4 – 1/3 c. olive oil
Parsley for garnish

Soften butter; add rice, sauté until glazed, stir in parsley and broth, bring to a boil, reduce heat, cover, simmer 20 minutes. Stir in egg, cheese, basil and pepper. Mixture should be very moist. Shape into 12 to 16 croquettes. Roll in bread crumbs. Fry in the olive oil until golden brown. Drain and serve.

Now, I did a fair amount of tweaking to this recipe so I’ll explain (as it might be kind of humorous, ok well maybe interesting at the very least)………

I did as instructed to the simmering for 20 minutes part. But, as I have a big family (and a lot of left over rice), I used 5 cups of rice).  I used about as much of the broth as they recommended, but with 5 cups of rice, it was really runny (so I was like, how could you use that amount of broth for 1 cup of rice?) Well, I couldn’t envision this being thick enough so I strained the rice!

Well, as I said I didn’t have the cheese and actually didn’t have the basil or olive oil as well. So I just stirred in the egg and the mixture seemed thick enough to proceed.  Now, I didn’t have bread crumbs but had some days’ old bread. Well, this was the time to use that broiler on the oven (I had never tried the broiler out yet). So of course I put it on high, being impatient. Then went back to my rice mixture.  Ok, so a few minutes later, the oven starts smoking…..I turn it off and wait for the smoke to clear. 

Well, the rice mixture is still hot from the stove, so I set him in the refrigerator for a few minutes to cool off.  Now….what would I do about the bread crumbs (or lack thereof)?  I was looking at some other recipe for rice balls (a sweetened version) and they had mentioned dusting the rice balls into powdered sugar. Of course!  When I make tuna patties, I just use some seasoned flour and roll the patties in that. So that’s what I ended up using for these. I put a little salt, pepper, and what the heck, some cumin powder in the flour, mixed it up and used that as my coating. 

No olive oil, so I just pan fry in sunflower oil, maybe 1/4 cup to 1/2 cup.  I am so not good at following amounts….sometimes that’s bad, but sometimes, things still work out. So I  pan fried them and masha Allah, they were super tasty. They almost gave the illusion of meat (as my tuna patties come out with the same type of fried appearance and texture). 

rice-croquettes

So if you’ve got some left over rice, and feel a little adventurous, why not try my non-recipe?

 

Happy Cooking!

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Posted by on November 30, 2009 in Household: Recipes

 

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What’s Cooking? Cabbage Roll Casserole

29112009173I’m not a cabbage eater. But the spouse and kids love cabbage so I decided  to be nice and “treat” them to it today. Problem. I had no idea how to cook it.  Ok, I have heard of boiled cabbage, but thought that would be rather plain so I looked online for some recipes.

At AllRecipes my usual first stop for recipes, I found a cabbage roll casserole recipe….ground beef, rice, tomato sauce, onions, and oh yeah, cabbage.  So I thought, I’ll try that, not too confident that anything I made with cabbage would come out tasty.

WOW! Everyone loved it….including me!  So alhamdulillah, that’s one to write down. The kids were like, you’ve GOT to make this again….this tastes like restaurant food……..

So if you’d like to try this recipe, here’s the URL:

Cabbage Roll Recipe

Now, I should note that the recipe called for the rice to be cooked all together with all of the other ingredients. However, I know when I sometimes cook casseroles with rice, the rice sometimes doesn’t get cooked very well. So I opted to cook it separate from the dish and then the cabbage casserole became like a spoon over sauce as in shown in the picture.

 

Since this came out so well, I’d like to try other cabbage recipes as its pretty inexpensive.

Do you have any great cabbage recipes? I’d love to see them, insha Allah.

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Posted by on November 29, 2009 in Household: Recipes

 

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Banana Bread

Looking back at the recent posts, it looks like we’ve been doing some more cooking/baking. Not sure why, but…………… We made some scrumptious banana bread the day before yesterday, using this recipe from Allrecipes.com. (I didn’t have brown sugar so we just used white………….)

 

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas

 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

For just about all my quick breads (banana, zucchini), I add a streusel topping:

Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter before putting in the oven).

 
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Posted by on April 4, 2009 in Household: Recipes

 

Luqma Al Qadi

I first came across these when we were living in Egypt. I saw the recipe on the back of something we had purchased.  They are like little doughnut holes.

Well, we made them yesterday for breakfast and they came out great, masha Allah, so I am passing it on.  For the syrup, being thrifty, I only used a cup of sugar and reduced the other ingredients as well.  I did add a little sugar to the dough mixture, but its not really necessary as the syrup is so sweet.

Here is the recipe I used:  (no, those aren’t mine in the pic.  The first few may have looked like that, but the subsequent batches….well, let’s just say they tasted good although they we re not the prettiest)

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INGREDIENTS:

  • 1 1/4 cup warm water
  • 1 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 2 cups all purpose flour plus 2 tablespoons
  • 1 teaspoon salt
  • vegetable oil

For The Syrup

  • 3 cups sugar
  • 1 1/3 cups water
  • 2 tablespoons lemon juice

PREPARATION:
In a measuring cup, add yeast and sugar to warm water. Stir until dissolved. Allow to sit for 5-10 minutes.

In a medium bowl, combine flour and salt. Add yeast water and stir with oiled wooden spoon until it has a dough-like consistency.

Preheat vegetable oil to 375.

Spoon dough by the tablespoon into vegetable oil and allow to cook for about 2 minutes each side, until each side is a golden brown color.

Repeat with remaining dough. Drain on paper towels.

For the syrup:

About 20 minutes prior to frying the dough, make the syrup. Mix all ingredients in a saucepan until sugar is dissolved on medium heat. Bring to a boil, then allow to simmer on low for about 10-15 minutes, until it become a syrup consistency. Do not stir frequently because the sugar will make the syrup cloudy.

Drizzle syrup over fried dough and serve immediately.

 

Recipe from Greek Turkish Forum

 
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Posted by on April 1, 2009 in Household: Recipes

 

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Biscuits

I really hate breakfast time lately. We’ve been trying to scale back from cereal as its expensive (we usually go through two boxes per meal).

Anyway, besides the French toast which I mentioned here previously, another one of our breakfast favorites is biscuits.

Here’s my current favorite recipe for big, fluffy biscuits. I learned to stop being so cheapy and not roll out the dough so thin so we could have bigger biscuits.  🙂  (We used to eat biscuit “cookies”  due to my being “frugal”)  🙂

 INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1/3 cup shortening
  • 1 cup milk

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

This recipe comes from Allrecipes.com and its called “J.P.’s Big Daddy Biscuits “

 
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Posted by on March 30, 2009 in Household: Recipes

 

Chicken Pot Pie

Nice pot pie recipe here: http://www.cookingforengineers.com/recipe/42/Traditional-Chicken-Pot-Pie

I basically followed it except I used frozen veggies and I just rolled out the biscuit dough and covered the whole “pie” with the one piece instead of making individual biscuits and of course, I didn’t use the cooking sherry, smile.

 
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Posted by on June 18, 2008 in Household: Recipes

 

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Ginger Pepper Rice

This little recipe is a homemade one inspired from the chicken and pineapple recipe in the last post. The sauce, we discovered, tasted good on the rice, so i decided to try it without the chicken and pineapples and a few other things for a cheap rice topper when we have rice as a main dish. It definitely fit the bill, masha Allah.

ingredients:

1 large chopped onion

1 green pepper chopped

2 slices of ginger
2 – 2.5 cups chicken stock
4 tbsp margarine
1/2 tsp pepper
salt to taste

milk, just a dab

1. heat margarine in a pan and add the onions. Stir fry until transparent. Add the green pepper and cook for 2 minutes.

2. Add the flour and ginger and cook for another minute. Now add the  the chicken stock (again,i just made some from chicken buillion cube and water). Then add a dab of milk. Not real precise, but i just added it to give the sauce some color.  Let simmer and thicken.

3. Remove the ginger slices. Mix into prepared rice. It tends to absorb right in so the rice is not soupy, but a little mushy perhaps.

 
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Posted by on June 18, 2008 in Household: Recipes

 

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