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Turkey with flavored rice

Turkey with flavored rice

In recent years, I have been sick of the germ for sweets and I seem to have forgotten about my passion for cooking. Recently, however, I kept thinking that some time had passed since I had not experienced a good food recipe, I was so overwhelmed by my passion for sweets. And as I just bought a culinary calendar for 2016, I tried two of the recipes found there, and I bring one to you today, because I could not remember my passion for cooking without remembering you .

  • about 1 kg of turkey pulp
  • 2 cups of rice
  • 1 large chopped onion
  • 4 cups chicken soup
  • 2-3 cloves of chopped garlic
  • 1 burn fat diced red fat
  • 1 teaspoon grated ginger
  • 2-3 tablespoons soy sauce
  • 1 teaspoon turmeric
  • 1 teaspoon Chinese spices
  • salt, pepper to taste
  • greenery (I put parsley)

Servings: 5

Preparation time: less than 90 minutes

RECIPE PREPARATION Turkey with flavored rice:

Boneless thighs, cut into cubes and put in soy sauce mixed with Chinese spice powder. (I mixed it with the powdered ginger), then let it marinate for about 30 minutes. In the meantime, I chopped all the vegetables.

Fry the pieces of meat well drained of the sauce, until they penetrate. In the same pan add oil, and cook onion, garlic, ginger (if fresh) and red pepper. Add the meat, the rest of the marinade and the rice back and fry a little more.

Put four cups of chicken soup, add turmeric powder, salt and pepper. Boil on low heat for about 18-20 minutes.

Serve hot, with greens on top.

Tips sites

1

I liked the recipe and I tried it. Next time I repeat it, I will make the turkey with the sauce and the rice separately, at the request of the husband who said that as the recipe is presented in the calendar it is a bit dry.

2

I forgot to buy fresh ginger, I had the envelope in the house and it was ok

3

I didn't have Chinese spices and it was fine without them


Aroma of Five Spices, Cooked in the Oven

Clean the skins of the skin and cut them to the bone, all around, in a few places.
Wash the necks well, let them drain and then wipe them with absorbent napkins.
Heat the lard / oil in a saucepan / fry and fry the pieces until well browned on all sides.

** The pan used to be large enough to cover the meat in a single layer and to be able to go in the oven.

Remove the necks in another bowl.
Put the pan / greased bacon back on the heat, add the grated ginger, the crushed garlic and the finely chopped hot pepper / hot pepper flakes and cook for 1 minute, until they start to smell nice, stirring constantly.
Pour the soy sauce in which you dissolved the sugar and five spices (5 Chinese flavors).
Bring to the boil and leave on the fire for another 1 minute, during which time peel the deposits left after frying the meat from the bottom and walls of the dish.
Put the necks back in the bowl and immediately pour the soup / water (just enough to reach half the pieces of meat) and bring back to the boil.
Cover the dish with a lid that closes well or with aluminum foil and bake in the hot oven for about 3 hours at 150 degrees, or until the sauce is low and the meat comes off the bone.
Turn the meat every hour to boil evenly and make sure to cover the bowl as tightly as possible each time.

** After the first hour you will not see much changed, the sauce is still liquid.
After the second hour the sauce is darker in color and has decreased a bit.
After the third hour, the sauce is very low, reddish, and the meat comes off the bone easily.

Remove the pan from the oven and tilt it.
With a spoon, gather as much fat as you can from the top and throw it away, without taking the brown sauce.
Taste the sauce and add the vinegar just enough to balance its sweet taste (more or less than the specified amount, according to your preference - I put ½ tablespoon of rice vinegar).
Put the pan on the stove and cook over medium heat until the sauce is reduced and looks like a caramel sauce, and the pieces of meat become shiny (about 2-3 min).
During this time, constantly turn the pieces of meat to cover all parts of the sauce.

Serve the caramelized turkey necks with a rice with sesame, steamed green vegetables and sprinkle with sauce.


In so many countries, rice is the staple food. We have a garnish around it or, if we mix it with something, it becomes the main course in the form of risotto or pilaf. We have sushi rice, pre-cooked rice, long grain rice, sticky rice, arborio rice and more. How do we choose the right one for the food we want to prepare?

The most common is white rice. But let's not forget the brown one, which is said to be healthier. And that's because it's whole, it hasn't been peeled. And all the variations of colored rice, ie red, black, browner, are actually forms of brown rice.

In supermarkets you can also find pre-packaged rice. This is usually long ox rice that has been boiled, usually steamed, and then dried. Thus its cooking time at home will be shorter than that of a raw rice.

Long grain rice is often used as a garnish for sauce dishes. By boiling it becomes somewhat fluffy, which allows the sauce to adhere better to the grain, and the grains remain separate. Basmati, jasmine and red rice belong to this category. There are also variations of sticky rice among those with long grains. Basmati is an aromatic rice widely used in South Asia. Jasmine rice is slightly less flavorful and is widely used in Thai cuisine. Both types can also be found in the brown version. Red rice has a nutty aroma, a firmer texture and a longer cooking time.

Round grain rice is used for dishes that require creaminess, such as risottos or pilafs, in which the grains stick together. Its aroma is slightly more neutral than long grain rice. This is also the type of rice used in Japanese dishes, such as sushi. For risotto it is recommended to use, however, the varieties of rborio or c arnaroli, also with round beans. Also for paella, a round grain rice is indicated, and the most well-known varieties are v alencia (named after the place where the paella started), b omba and g ranza. In their case, the grains remain slightly more separated than those in risotto. Sticky round grain rice is spread throughout Asia and present in their dishes. It has a sweet aroma and is therefore frequently used for desserts. Black rice was considered forbidden to the Chinese population, being reserved only for the royal family. It has a softer texture and a slightly earthy taste.

I hope it will be easier for you now when you are in front of the shelf with types of rice.


Creamy soup with mushrooms and rice & # 8211 a particularly delicious and filling lunch!

If you want to diversify your daily menu a bit, the recipe below is exactly what you need. We present you a simple recipe for creamy soup with mushrooms and rice, prepared in the multifunctional oven. From the simplest ingredients you get a fragrant, appetizing and filling lunch, which will be to everyone's liking.

INGREDIENTS

-2 tablespoons olive oil (or sunflower)

-400 g of mushroom mushrooms

-1 glass of long grain rice

-2/3 glass of whipped cream

METHOD OF PREPARATION

1. Wash the chicken. Cut the chicken wings in half (if you use thighs, cut them into smaller pieces).

2. Pour the olive oil into the bowl of the multifunction oven and turn it on to the & # 8220Fried & # 8221 mode. Allow the oil to heat, then fry the wings for 6-8 minutes on each side.

3. Peel and wash the onion with the carrot. Cut them in half into rounds or chop them into cubes. Fry them with the meat for about 10 minutes. Stir more often.

4. Wash the mushrooms and arrange them on a kitchen towel. Cut them into slices. Add them to the meat bowl and fry until all the liquid has evaporated and the mushrooms will brown (for 10-12 minutes).

5. Add the flour to the bowl and mix.

6. With a thin jet, pour the cream and mix. Match with salt and ground black pepper.

7. Wash the rice, then add it to the bowl. Pour hot water and stir. Start the "Smother" mode for 45 minutes.

8. Add the bay leaf and chopped parsley. Cover the bowl with a lid and leave it at room temperature for 10-15 minutes. Serve the soup sprinkled with chopped parsley.


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Soup rabbit rice flavored with wild herbs

If you like game meat and rice, rabbit brings an unbeatable flavor to versatile cereals. Cooked carefully, this juicy dish will not leave anyone indifferent. You can do the same with a good wild rabbit.
Ingredient: 1 clean rabbit, 1 tablespoon of rice per person (and one more), 4 cloves of garlic, 1 onion, 1 ripe tomato, 1 tablespoon of Dijon mustard (optional), freshly ground black pepper, 2 sprigs of rosemary, 2 sprigs of thyme, 1 bay leaf, half a glass of sherry brandy, rice topping water: twice as much water or broth as rice and a little more.
Preparation: we chop the rabbit, reserving the liver. Season the meat and mark it in a pan with the animal's liver in a little oil. We booked. Finely chop the onion, slice the garlic and peel and peel the tomatoes. Saute onion and garlic in a large saucepan. When it turns brown, add the grated tomato and let it boil for about 5 minutes.

Make the liver in a mortar (with a little broth if necessary) and add it to the pan. Return the meat to the fried tea and irrigate with brandy. Allow the alcohol to evaporate and cover with water, adding the mustard (optional), herbs and bay leaf. Cook the meat for about 45 minutes until tender over medium heat (15-18 minutes in a fast cooker).

Remove the herbs and bay leaf. Add the rice and add the broth or water twice. Season and cook first over high heat and then when boiling, over low heat for about 16-18 minutes. Serve immediately so that the broth is not consumed.

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Full article: Recipe »recipes» Rice recipes » Soup rabbit rice flavored with wild herbs


Flavored rice

It is a very good recipe, but I think that the garlic should be removed from the frying pan after a few minutes, the taste remains anyway, or if not cut into thin slices and put 5 minutes before the preparation is ready. Olive oil can be finished, raw, gives a special taste.

tradaro (Chef de cuisine), May 9, 2009

About every two weeks I make a rice recipe, about the same as yours, but I don't put olive oil. This time I will prepare your recipe that I find tasty but also good looking. Bravo congratulations!

Cely Snijec (Chef), May 9, 2009

Easy to prepare this recipe. When you don't know what to do with food, it's a good idea.

stone flowers (Chef de cuisine), April 29, 2009

Yes, it's good and I usually make this recipe when I have to quickly prepare something to eat.


Costachel's recipe with the recommendation of the cupbearer: Turkey steak with aromatic wine and brandy sauce

& Icircn despite the lightly pretentious title, this turkey steak with aromatic wine and brandy sauce is actually very simple. I think that any beginner in the culinary art will succeed to perfection from the first, and the diners will be absolutely ecstatic about her culinary talents.

Because yes, you guessed it, this steak is also very good! Needed for 4 people? About 800 g of turkey meat, 2 cloves of garlic, 2 sprigs of rosemary, a few sage leaves, 50 g butter, 1 glass of brandy, 1 glass of poultry soup, 1 glass of dry white wine, flour, salt and pepper .

Toilet the meat, portion it as you see fit. Roll the pieces in flour and shake off the excess. & Icircncingete, over low heat, butter. Put the meat to harden, together with the peeled garlic, cut into thick slices (when they have softened and left their scent, remove them).

Sprinkle the meat with the brandy. Allow it to evaporate and then pour in the soup and wine (preferably heated). Put the lid on and let the meat simmer until soft (about 40 minutes, but depends on the thickness of the slices). A few minutes before it is ready, flavor the sauce with sage and rosemary, both cleaned and chopped.

Serve hot turkey steak with a garnish to taste (puree, rice, etc.) Variants? Well, first of all, of course, you could use other types of meat (pork, beef, etc.). Then, of course, the greens could be marjoram, thyme, and so on. (taste thing). But at first glance the versions may appear in connection with the extinguishing fluid. If it's a shame to give up brandy, of course you could use two glasses of soup. Or two of wine (with the specification that it seems more appropriate, in this case, one half-dry, not to make the sauce too sour). Or, if you don't, you can also pour hot water, but it would be a shame.

Nedeea 2016, Vinarte

Nedeea has a well-defined target: it is intended for lovers of complex blends, made of non-stick Romanian & acircneşti varieties. To my knowledge, we are dealing with a unique combination of red varieties: Fetească Neagră, Novac and Negru de Drăgăşani.

The wine has a cherry color with a purple border, and the nose is exuberant, with blackberries, currants, tobacco notes and spices. It has a round body, which oscillates between rustic and elegant, a good acidity and quite well highlighted alcohol. The predominant aromas are those of sour cherries and bitter black cherries, but, if a little is left in the glass, the wine also reveals notes of cinnamon, pepper and licorice. I would recommend it (slightly chilled) with a turkey steak with aromatic wine and brandy sauce.


How to eat basmati rice

Basmati rice should be washed before cooking to remove the starch powder left after processing. It should be boiled in 2-3 waters, then left to soak for half an hour. Unlike other types of rice, basmati rice doubles in amount after boiling and is quite easy to digest.

It is used in salads or as a side dish, plain or seasoned with salt. When cooked, the grains stand apart, and the end result is usually quite dry and firm.

Tricks for cooking basmati rice

  • As I said above, washing is an important process in cooking basmati rice because it removes excess starch.
  • Rinse the rice well until the water is clear. Then let the rice soak in water for about 30 minutes. Why? Because this seemingly useless trick improves the texture of the rice and then absorbs much better the sauces you use when cooking it.
  • Whole rice must be cooked longer than white rice. You should also use a larger amount of water, the proportion is one cup of brown rice to 3 cups of water.
  • The whole rice is boiled in cold water, and the salt is added at the end, because the salt will help the rice to finish cooking.

Contraindications

Although not a health risk, basmati rice should be used with caution because it can lead to obesity or constipation.


One serving contains: 413 Calories, 68.5 g Carbohydrates, 17.9 g Protein, 11.2 g Fat, 13.7 g Fiber

  • Wild rice (150 g)
  • White mushrooms (300 g)
  • Carrots (200 g)
  • Zucchini (200 g)
  • Broccoli (200 g)
  • Fresh garlic (10 g)
  • Sesame oil (2 teaspoons)
  • Olive oil (2 teaspoons)
  • Strained vegetable soup (400 ml)

Spices: Grated ginger, Lemon peel, Freshly ground white pepper, Salt

  1. In a saucepan, boil the vegetable broth with the rice, ginger, garlic and lemon peel for about 20 minutes after it has boiled. At the end, the excess water is removed.
  2. Heat the olive oil in a wok and add the mushrooms, carrots, broccoli and zucchini, chopped as desired, simmering for 3-4 minutes.
  3. Add the hot rice to the wok and mix well with the vegetables. Pour everything into the serving dish, and at the end add salt and pepper to taste, as well as sesame oil.

The Vegetable Flavored Rice recipe is just one example of lunch from the KiloStop Detox recipe book.

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- 21 breakfast recipes, which gives you enough fiber and essential fats, but also enough energy to start your day strong

21 snacks, which increase your vitality through the multitude of vitamins, minerals and antioxidants

21 recipes for lunch, which gives you satiety through the unique combinations of vegetables and legumes

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