Salmon Teriyaki in a Rice Cooker

 

Teriyaki salmon is a classic Japanese dish, but you don’t need to go through a complicated process to enjoy it at home. This recipe lets you make a delicious and balanced meal right in your rice cooker. Using store-bought teriyaki sauce saves even more time, making this dish quick and convenient. For a traditional Japanese touch, pair it with edamame and carrots.

Ingredients

For the Rice:

• 1 cup rice, rinsed and drained
• 1/3 cup diced carrots
• 1/2 cup sliced white onions
• 1/2 cup shelled edamame
• Water (follow your rice cooker's water-to-rice ratio)

For the Salmon:

• 1 (8 oz) salmon fillet, skin-on

Teriyaki Sauce (if making from scratch):

• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp hoisin sauce
• 1 tsp mirin
• 1 tsp sesame oil
• 1 tsp vinegar
• 1 tsp minced garlic
• 1 tsp minced ginger

For Garnish:

• 1 tsp roasted sesame seeds
• Chopped cilantro

Instructions

1. Prepare the Rice & Vegetables:
   • Place the sliced onions at the bottom of the rice cooker.
   • Add the rinsed rice and the appropriate amount of water.
   • Layer the carrots and edamame on one side then the salmon
   • Cover and start the rice cooker in regular cooking mode.
2. Make the Teriyaki Sauce:
   • In a small saucepan over medium heat, combine all the sauce ingredients.
   • Bring to a boil and let simmer for about 3 minutes until slightly thickened. Turn off the heat. (Skip this step if using store-bought sauce.)
3. Assemble the Dish:
   • Drizzle the teriyaki sauce over the rice and gently mix.
   • Sprinkle sesame seeds and chopped cilantro on top.

Tips:

✔ If using pre-made teriyaki sauce, skip the sauce preparation step.

✔ For extra flavor, marinate the salmon in teriyaki sauce before cooking.

Enjoy your easy and delicious salmon teriyaki rice cooker meal!

Stir-fried Tofu with Mushrooms

 Dive into a delectable vegetarian delight with our Stir-Fried Tofu with Mushrooms.  This dish is a symphony of flavors and textures, featuring crispy golden tofu and a medley of tender, chewy mushrooms.  The tofu's satisfying crunch pairs perfectly with the savory goodness of mushrooms, all brought together by a luscious, umami-rich sauce.  It’s not just a meal; it's a culinary experience that transforms simple ingredients into an unforgettable feast. Perfect when served over a bed of fluffy, steamed rice—this dish is bound to become a staple in your kitchen repertoire.  Let's get cooking!

Ingredients:

Main Ingredients:

• 14 oz. firm tofu, cut into bite-sized pieces
• 2 cups assorted mushrooms (shiitake, wood ear, enoki, oyster)
• ½ cup total carrots and celery, shredded
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• ½ cup white onion, chopped
• 2 green onions, chopped (white and green parts separated)
• Oil for frying and stir-frying

Sauce Ingredients:

• ½ cup coconut water
• 2 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 1 tsp salt
• 1 tsp sriracha sauce
• ⅛ tsp black pepper
• 2 tsp mushroom seasoning
• 1 tsp cornstarch (dissolved in a bit of water)

Garnish:

• Fresh cilantro, chopped
• A sprinkle of black pepper (optional)

Directions:

1.    Preparing the Ingredients:

·         Soak the wood ear mushrooms in warm water until soft, then rinse and cut into bite-sized pieces.

·         Separate the white and green parts of the green onions.

·         Cut the tofu into bite-sized cubes and fry until golden and crispy on all sides.  Set aside.

2.    Sautéing the Aromatics:

·         Heat some oil in a pan over medium heat.

·         Add the white onion, minced garlic, and ginger.  Sauté until fragrant.

3.    Cooking the Mushrooms and Vegetables:

·         Add the assorted mushrooms and stir-fry for about 2 minutes.

·         Add the shredded carrots and celery, stirring to combine.

4.    Combining with Tofu and Sauce:

·         Return the fried tofu to the pan and mix well.

·         Combine all the sauce ingredients in a small bowl, then pour it over the tofu and mushrooms.

·         Stir well and let the sauce simmer until slightly thickened.  Adjust seasoning if needed.

5.    Final Touches:

·         Transfer to a serving plate.

·         Garnish with chopped green onions and fresh cilantro. Sprinkle with black pepper, if desired.

Serving Suggestion:

Enjoy this dish hot with steamed rice for a wholesome and satisfying meal.

Oatmeal Zucchini Nut Bread

Craving delicious bread without the guilt?  Say hello to your new favorite loaf!  Traditional flour can sometimes elevate blood sugar levels, but this recipe swaps it out for nutrient-packed oatmeal and wholesome ingredients, creating a healthy, delectable alternative. Whether you're starting your day with a fried egg or indulging in a slice topped with your favorite fruit jam, this bread is sure to satisfy your cravings while nourishing your body.  Enjoy every bite without a second thought!

Ingredients:

• 2 cups oatmeal
• 1 zucchini, grated
• 1 cup total mixed nuts (almonds, walnuts, pecans)
• ½ cup coconut oil
• ⅓ cup nonfat Greek yogurt
• ¼ cup chopped figs (or your preferred dried fruit)
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup honey

Directions:

1.    Preheat the oven to 350°F (175°C).  Line a 9” x 5” loaf pan with parchment paper.

2.    Blend the oatmeal and nuts in a blender or food processor until finely ground.

3.    In a large bowl, whisk together the eggs, blended oat-nut mixture, coconut oil, Greek yogurt, honey, baking soda, baking powder, and salt.

4.    Stir in the grated zucchini and chopped dried fruit until well combined.

5.    Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

6.    Let the bread cool before slicing.  Enjoy!

Tip:

You can add 2 tbsp cocoa powder and others dry fruits that suit your taste 

Spam and Egg Fried Rice

 Spam and egg fried rice is a popular dish in many Asian countries, especially in Japan.  It’s a clever way to use leftover rice and Spam.  This fried rice appeals to children and adults, offering a quick and delicious meal option.  It is a versatile and satisfying dish. It is perfect for utilizing leftovers and providing a hearty meal in a short amount of time.

Ingredients:

• 4 cups of day old, cooked rice
• 2 eggs
• 6 oz. Spam, cut into cubes
• 1 cup mixed vegetables (such as carrots, peas, corn, or any available)
• 1/4 cup diced white onion
• 1 teaspoon minced garlic clove
• Salt, black pepper, sugar, and soy sauce (to taste)
• 3 tablespoons cooking oil (plus extra if needed)
• 2 green onions, diced (for garnish)

Directions:

1.    Preparing the eggs: Beat the eggs in a bowl.  Heat one tablespoon of cooking oil in a pan over medium heat.  Pour in the beaten eggs, spreading them thinly across the pan.  Once cooked, break the eggs into small pieces and set aside.

2.    Cooking the Spam: In the same pan, add the cubed Spam and fry until crispy.  Add the diced onions and minced garlic; sauté until fragrant.  Then, add the mixed vegetables and stir until they're cooked through.  Remove this mixture from the pan and set aside.

3.    Frying the rice: Add another tablespoon of cooking oil to the pan. Add the cold, cooked rice and stir to separate the grains. Season with salt, black pepper, sugar, and soy sauce to suit your taste.

4.    Combining the ingredients: Return the Spam, vegetables, and eggs to the pan with the rice.  Mix everything thoroughly, ensuring the ingredients are evenly distributed.  Drizzle a bit more soy sauce if desired.  Continue to stir-fry for about 5 minutes, allowing the flavors to meld and the rice to absorb the seasonings.

5.    Garnishing and Serving: Sprinkle the diced green onions over the fried rice as a garnish.  Serve hot.

Steamed Pompano with Vermicelli in a Rice Cooker

The combination of steamed pompano with ginger, onions, and vermicelli makes it both light and flavorful.  Using a rice cooker is a smart way to prepare it easily without needing extra kitchen equipment.  This easy and nutritious dish is perfect for college students looking to save time and money while eating well.  The combination of tender steamed pompano, fragrant ginger, and savory Korean vermicelli makes for a satisfying one-pot meal—no extra rice needed!  This dish is flavorful, nutritious, and easy to prepare—all in one rice cooker. It's perfect for a quick and satisfying meal!

 

Ingredients:

Main Ingredients:

• 1 whole pompano, cleaned and gutted
• 6 oz. Korean vermicelli (sweet potato noodles), soaked until soft
• 2 green onions, chopped
• ½ cup white onion, cut into wedges
• 1 piece ginger, peeled and thinly sliced
• 2 garlic cloves, crushed
• 1 cup mixed bell peppers (yellow, red, and green), sliced

Sauce Ingredients:

• 1 tbsp fish sauce
• 1 tsp honey
• ¼ tsp black pepper
• 1 tsp oyster sauce
• 1 tsp mushroom seasoning
• ¼ tsp turmeric powder
• ¼ cup water
• 1 tbsp sesame oil

Directions:

1.    Preparing the fish: Wash the pompano thoroughly and pat dry.  Score the fish with a few shallow cuts to help it absorb flavors.

2.    Soaking the vermicelli: Place the Korean vermicelli in warm water and let it soften for about 10 minutes.  Drain and set aside.

3.    Making the sauce: In a small bowl, mix fish sauce, honey, black pepper, oyster sauce, mushroom seasoning, turmeric powder, water, and sesame oil.

4.    Assembling in the rice cooker:

·         Line the bottom of the rice cooker with onion wedges, crushed garlic, and ginger slices.

·         Place the pompano on top.

·         Spread the soaked vermicelli and sliced bell peppers over the fish.

·         Pour the sauce evenly over everything.

5.    Steaming the dish: Close the lid and turn on the rice cooker. Let it cook for about 20 minutes or until the fish is fully cooked and the flavors are well absorbed.

6.    Serving and enjoying: Carefully transfer the fish and vermicelli to a serving plate.  Garnish with chopped green onions, and enjoy as a complete meal!

Kung Pao Chicken

Have you ever found yourself craving the bold flavors of Chinese takeout but hesitating to try it in your kitchen?  You’re not alone. Many people think authentic Chinese cooking is complex and best left to the experts, but I'm here to show you that it's easier and more rewarding than you might think.

Today, we're diving into the world of Kung Pao Chicken, a classic Chinese dish that's a symphony of flavors and textures.  The beauty of making this dish at home lies in your control over the ingredients, especially the amount of oil used to cook the chicken. You can recreate this delicious stir-fry right in your kitchen by mastering a few basic techniques and understanding the importance of key ingredients and equipment.

Once you get the hang of it, Chinese cooking is manageable and an exciting culinary adventure.  Join me as we explore how a few simple ingredients can create a dish bursting with flavor and rich in texture.

 

Ingredients:

Chicken & Nuts:

• ½ lb boneless chicken thighs or legs, diced
• ¼ cup roasted peanuts

Marinade Ingredients:

• ¼ tsp salt
• ⅛ tsp black pepper
• 1 tsp sugar
• 1 tsp soy sauce
• 1 tsp cooking wine
• 1 tsp cornstarch

Sauce Ingredients:

• ¼ cup water
• 1 tsp chicken powder
• ¼ tsp salt
• ¼ tsp sugar
• 1 tsp cooking wine
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

Vegetables (Total: 2 cups):

• Diced zucchini
• Red bell pepper
• Red onions

Aromatics & Stir-Fry Ingredients:

• 1 tsp minced garlic cloves
• 1 tsp minced ginger
• 3 dried hot chilies, halved
• 2 green onions, sliced
• 2 tbsp oil for stir-frying

Directions:

1.    Marinating the Chicken: Wash and dice the chicken, then mix it with the marinade ingredients.  Let it sit for at least 10 minutes.  Before cooking, add 1 tbsp oil to separate the meat.

2.    Preparing the Sauce: In a bowl, combine all sauce ingredients and mix well.

3.    Cooking the Chicken: Heat 1 tbsp oil in a wok over medium-high heat.  Add chicken and cook undisturbed for about 2 minutes per side until golden brown.  Remove and set aside.

4.    Stir-Frying the Vegetables: Add the remaining oil to the same wok.  Sauté ginger, garlic, and dried chilies until fragrant. Add diced vegetables and stir-fry for 5–7 minutes until slightly wilted.

5.    Combining & Finishing: Return the chicken to the wok, add roasted peanuts and red onions, and pour in the sauce.  Stir well and cook until the sauce thickens.

6.    Final Touch: Turn off the heat, toss in green onions, and mix gently.  Serve hot.

Enjoy your flavorful stir-fried kung pao chicken with peanuts and vegetables!