Tag Archives: Rice

My Mexican First – Vegetarian Mushroom and Black Bean Burritos!

“If you are not from Mexico, what’s the first thing that comes to your mind when you talk about Mexican food?”

Well according to this blog I just read, its burritos. But really? Burritos is what you think about?

I think about beans. Though that may be due to the fact that I know what Mexicans-Americans are called when you want to be rude and disrespectful. In Spanish that word we used to be offensive is “frijolero”, this translates to beaner. It is the Spanish version of the horrible word Chink for a Chinese-American person or Gringo for an American or white person.

Anyway, if I am being fully honest, when I think about burritos I think about Americans. Although I know burritos originally come from Mexico, I think about Americans and how all my American friends love Taco Bell and burritos and all that other good stuff.

I actually don’t think I have ever had a burrito. I can recall most of what has gone in my mouth, but a burrito may not have ever been something I’ve ingested.

So yesterday was the first time I ever got to eat a burrito! Boy are they filling! But now I see why Americans like them so much. The recipe I followed was meant to make the burrito a Sriracha rice infused wrap, but A) I can barely handle spice and B) what exactly is Sriracha? Besides this thing all the Americans are raving about!

I got the recipe from Amuse Your Bouche though the direct link to the recipe can be found here.

Vegetarian Burrito with Chipotle Dipping Sauce
Vegetarian Burrito with Chipotle Dipping Sauce

Ingredients:

  • 1 cups (210g) basmati rice
  • 1 Tablespoon olive oil
  • 1 can (425g) diced tomatoes
  • 3 teaspoons paprika powder
  • 2 teaspoons cumin
  • 1 Tablespoon Tabasco sauce
  • Salt and pepper
  • 1 Tablespoon olive oil
  • 1 large clove garlic, minced
  • 1 cup (100g) mushrooms, sliced
  • 5 large flour tortillas
  • 1 can (425g) black beans
  • ¾ cup (86g) cheddar cheese, grated
  • ½ cup (25g) cilantro, chopped

Instructions:

  1. Preheat oven to 190ᵒC (375ᵒF)

  2. Boil rice as directed on package, approx. 15-20 minutes.

  3. Meanwhile in a medium wok heat up olive oil and pour in diced tomatoes and begin to cool. Mix in paprika powder, cumin, Tobasco sauce (you can add more if desired), and salt and pepper.

  4. Once rice is cooked, mix tomato and Tobasco sauce mixture into rice and set aside.

  5. In another frying pan (or reuse wok) sauté garlic and sliced mushrooms until fragrant and soft.

  6. To assemble the burritos, place large tortilla on a sheet of tin foil just a bit larger than wrap. Spoon three heaping tablespoons of rice in centre of the tortilla, spoon a couple tablespoons of black beans on rice, one tablespoon of mushrooms on beans, sprinkle with cheddar cheese, and top with chopped cilantro.

  7. Fold tortilla wrap into a large roll and fold tin foil around tortilla roll tightly. Place in preheated oven and cool for twenty minutes.

  8. Serve and enjoy!

Assembly of Vegetarian Burrito
Assembly of Vegetarian Burrito
Rolling of Burrito
Rolling of Burrito

You can also freeze the burritos if you do not want to cook them yet! But I’d cook them – as they are delicious! Though I’m sure they’d be better with Sriracha infused rice, but as a non-American I do not know what that truly tastes like. Though someone recently told me (and I’m quoting him) that it is so hot it makes you shit yourself. He however used less words and more emojis.

Well the recipe that you read above here is on the bland side if you like a kick in your meals, so in case you may feel it is kind of boring so I did make a dipping sauce (which is also a salad dressing)! My dad likes to add some pimiento to his meals, whether it be Sambal bajak or like last night, this dipping sauce. I got the recipe for the salad dressing/dipping sauce from here. Notice that this person has the same background/layout! I’ve not seen it on another persons blog before until now!

If you are wondering how large each of the burritos look like, here is a picture of each of the burritos when laying on our baking sheet before I baked them!

5 Burritos on Baking Sheet
5 Burritos on Baking Sheet

If this is what all burritos taste like, I am hooked. Anyway, I hope you all enjoy this recipe as much as my family and I have.

Happy eating!

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I’ve Returned to the Kitchen with some Chicken

Travel: gotta love it, you get to see old friends and family, make new friends in the process, and best of all you get to be lazy and eat out trying new foods and restaurants!

I love traveling, I love trying new things, though I also love being home and cooking my own meals.

So mom and I just returned from the Netherlands last night around ten o’clock. Our trip to the Netherlands was great. I got to see my family, old school mates, and try new restaurants. I’ll be rating those restaurants on TripAdvisor as well. I should really make a living from rating meals and restaurants…

Anyway, I missed home cooked meals. So I’ve got all sorts of wonderful things planned for the next few days. This evenings meal consists of a Lemon Butter Chicken dish. This butter chicken is not a curry. Just a wonderful meal with a lot of butter and lemon juice.

I usually do not cook with a lot of butter (mostly because my father does not like it) but also because I have horrible images of a very well-known Dutch chef sliding a bunch of butter into whatever meal we were making and then sucking his butter coated finger. He is a great man and chef, has a very lovely and known restaurant in the Netherlands, but when I worked with him I experienced his love of butter. And now I am stuck with such a memory of him enjoying raw butter on his index finger.

Anyway, I got the recipe from DamnDelicious, an amazing website with all sorts. I also follow the writer, Chungah on Instagram. She has the two cutest Corgi’s ever! The direct link for the recipe can be found here though.

I almost followed the recipe to a complete T, just that I minimized the amount of chicken and used the breast of a chicken rather than the thigh. Also, I didn’t minimize the amount of liquid for the gravy. I kept the original recipe for the liquid. I love sauce and gravy that I am almost sad when there is barely any for the meal.

Lemon Butter Chicken

Ingredients:

  • 4 breasts of chicken
  • 1 Tablespoon paprika powder
  • Salt and pepper to taste
  • 3 Tablespoons (42g) unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (235ml) chicken broth
  • ½ cup (120g) heavy cream
  • ¼ cup (25g) parmesan, grated
  • Juice of one lemon
  • 1 teaspoon dried thyme
  • 2 cups (450g) fresh spinach, chopped

Instructions:

  1. Preheat oven to 400ᵒF (204ᵒC)

  2. Season your chicken with paprika powder and salt and pepper.

  3. In a large oven safe pan at a medium heat, melt two tablespoons of butter then place chicken in pan. Sear sides till golden brown (approx. 2-3 minutes) and set aside.

  4. Melt remaining butter in pan and add garlic and sauté until fragrant, then add chicken broth, heavy cream, parmesan, lemon juice, and thyme to pan.

  5. Bring to a boil but reduce the heat allowing butter mixture to simmer. Add chopped spinach to mixture and mix until wilted and sauce has thickened slightly.

  6. Replace chicken to pan and pop pan into oven to roast chicken until completely cooked through. Cook for about 30 minutes.

  7. Once ready serve over rice with sauce drizzled over chicken and rice.

  8. Enjoy!

Lemon Butter Chicken on a bed of RiceIf you like a creamy garlic/lemon flavoured dish, you should certainly like this! Especially if you can handle butter!

My mom wasn’t the biggest of fans of this dish, but I didn’t mind it!

I’m sure it was healthier than some of the meals I had while in Holland! I didn’t eat THAT unhealthily, but I sorta did. I mean our last lunch meal was from a snack bar! My mom had the typical Dutch kroket while I went for kipcorn! Kipcorn being a chicken stick.

Broodje Kipcorn met fritjesAnyway I hope you will all enjoy this dish!

Happy eating!

Easy School Night Dinner of Ketjap Tofu

It is Tuesday night and I only came home to my parents place around four. Mom had already finished making the meal for both her and Daddy as well as my sister if she came home. It was Ketjap (pronounced as “ketchup”) pork with green beans and rice.

In that little time I had to make my own meat dish. So I made Ketjap tofu.

This is by far the easiest dish ever.

Ketjap Tofu on a bed of Rice

All you need is a meat of your choice such as pork, chicken, or tofu.This is the recipe I followed:

  • 1 box of tofu squares (175g)
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 4 tablespoons Ketjap Manis
  • ½ cup of rice (125g)

Directions:

  1. Start by cooking rice as per instructions.

  2. Then in a frying pan heat olive oil and cook garlic.

  3. Add tofu squares to garlic and fry until lightly browned.

  4. Add one tablespoon of Ketjap Manis to tofu mixture at a time until tofu is flavoursome. You can add additional tablespoons of Ketjap if you want to make a thick coating of “sauce” around tofu.

  5. Drain rice and top with Ketjap Tofu and enjoy.

If you do both the rice and the Ketjap tofu at the same time it could take under ten minutes of cooking. Although I doubt most rice dishes take under ten minutes to cook. The rice I chose is cooked in 8 minutes though so the meal was basically complete in ten minutes time.

For those of you who are not from the Netherlands, I just found a fantastic website which is dedicated to everything Dutch but is located in the States. This website offers you everything from Delfse Tiles (Delft Tiles), Drop (Salty Licorice), Wilhelmina Pepermunt (the Queens Mints), and Klompen (Dutch wooden Shoes – Clogs)! It has literally everything. Even all Conimex food products which are used in Dutch cuisine. If you live in the States you should definitely check out http://thedutchshop.com/ I am sure you will love it.

If you end up making this meal I hope you like it.

As they say in the Netherlands,

Eet Smakelijk!