In a previous post I demonstrated how the Japanese make curry rice using blocks of curry roux. There is another recipe for curry in Japan called 'dry curry,' I suppose refering to the fact that no roux or liquid is used. Packets designed especially for dry curry abound in Japan, but you can get the same results using plain curry powder and a bit of salt. The best meat for dry curry is ground meat, as it contains enough flavourful fat to prevent the dry curry from becoming, well, too dry. Other ingredients such as onions and garlic are excellent additions. You can be a bit creative with dry curry, adding whatever types of vegetables you prefer. In this instance I used canned corn for an element of sweetness. If you like, dry curry can be made into fried rice or served on top of plain white rice in the donburi style.
Salted salmon has many uses, from bento to onigiri (rice ball) filling. Over the weekend, I made an easy lunch of salmon mixed rice using two fillets of salted salmon. First I prepared the rice by washing and rinsing it. Then I placed the raw fillets on top of the rice with just a dollop of margarine and turned on the rice cooker. The fillets steamed along with the rice. After about 40 minutes I gently broke up the fillets with the rice paddle and mixed it into the steaming rice. I added a touch of sesame seeds for a bit of crunch. So easy and so satisfying! I really think that no kitchen should be without a good quality rice cooker. Of course you could use a saucepan but it is slightly more challenging to get the rice just right.
We do have A LOT of ground meat in our freezer, so here is yet another ground meat meal. This is stroganoff and once again it is an easy one. I simply browned the ground meat with onion and garlic. I then added a touch of sake and water, before adding a can of Campbells Cream of Mushroom Soup. When it was nearly done I stirred in some sour cream and it was complete! This recipe can be found on the Campbells Kitchen website. Just search 'Stroganoff'. I do encourage people to check out that site for a lot of easy economical recipes.
And to finish off, a whole wheat honey banana muffin! I am trying to eat really healthy right now for certain reasons ^_^ so I figured this slightly sweet muffin would help with that. There is no added refined sugar in it at all, only natural honey. It is more of a breakfast muffin than a sweet and helps when you don't feel like eating much in the morning. Plus, it is just right when you are craving something a bit sweet but not cloyingly so.
That's it for now! ~_^
Are you pregnant, or trying to get so? EEEE I AM ALL EXCITED NOW!
ReplyDeleteAll of this looks so good. I think I might try some of it now that my sister and I are cooking meals on Mondays. How long did you cook the rice for in the salmon/rice meal?
I usually use a rice cooker which senses the weight of the rice and water and adjusts the cooking time accordingly. However, to cook rice without a rice cooker, you will first need a pot with tight fitting lid. To serve a family of 4 people about 2.5 cups of rice will be needed. You should wash the rice first by putting it into a bowl and adding a bit of cold water, then stirring it around with your hand. Drain the water and repeat 3 or 4 times. Then place the rice into your pot with 2 and 3/4 cup water. Let it sit covered in the water for 30 minutes. Then turn the heat to medium, and get the water to boil (covered). Once it boils, turn it to low and simmer until the water is absorbed and little dimples appear in the rice when you check under the lid. When this happens, remove the pot from the heat and let it stand covered for 5 minutes. Then fluff up the rice and enjoy. If you are cooking salmon with the rice, just place it on top of the rice and cook as usual. The rice water ratio is 1 1/4 cups water for each one cup of rice. I prefer to use the short grain rice koshihikari.
ReplyDeleteP.S. I am trying. ^_^