2016 May

Della_Stirmaker ANDREW

Thai Coconut Cashew Rice Salad by ‘Stirmaker’ Andrew

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Della_Stirmaker Caitlin2

Kimchi Fried Rice with Crispy Chicken by ‘Stirmaker’ Caitlin

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” I am Caitlin. I’m an Indiana transplant living in downtown Denver and loving every minute of it. I spend most of my free time skiing, climbing, and trying to put in a few miles on my bike here and there. I love brunch, good coffee, and good beer. I am a traveler, an observer, (definitely) a talker, a lover of everything unique. I am a firm believer that if you say yes to everything, it’s hard to miss anything. I squish as much as humanly possible into every single day. I am a workaholic, both for myself and for others. I’ve found that I really have got it all.”
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This one’s easy, despite the title. I promise. You can find all these ingredients at your standard grocery store, you may just need to brave the ethnic foods aisles. This is also a great leftovers meal!

Kimchi Fried Rice with Crispy Chicken

Prep time: 35 minutes
Cook time: 5-10 minutes depending on how hot you can get the pan
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INGREDIENTS

1 C Della Brown Basmati, already cooked previously in pot or a rice cooker

¼ lb chicken breast or thigh meat

4 spring onions sliced and washed well

½ C left over or frozen veggies (really anything will work here, I used some frozen peas and corn I had)

1 egg, beaten

3 clove garlic, minced

½ onion, minced

1 Tbsp Gochujang

¼ C Kimchi

1Tbsp Miso paste

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SO…the last 3 seem exotic. You can find them easily, and once you’ve tried them once you’ll want to add them to your cooking arsenal all the time. But let me help you with some tips, tricks, or replacements.

The Gochujang is a fermented red pepper paste. It’s earthy, sticky sweet, aromatic, and a very pleasant level of spiciness. I can think of only a few better ways to add umami to your dishes. It really goes with everything, and is slowly becoming the new Sriracha. The great stuff is fermented underground in pots for months. The big jar you see pictured is easily found in any Asian food store, but most standard grocery stores sell a smaller version in squeeze bottles. It lasts pretty much forever in the fridge, and you’ll find more and more reasons to use it once you’ve tried it. A good alternative is tomato paste, salt, with some cayenne to taste.

Now the Kimchi. Anyone who’s been to a Korean restaurant has tried this. It’s also a fermented product, full of probiotics and bright flavors. It adds a zesty, fresh, bite as a side or ingredient. The really good stuff is made by your Korean friend’s mom, but I’m finding more and more stores that carry this magical stuff. It always refrigerated, sometimes near pickled items. Again, this is easily found at any Asian grocery and most major chains nowadays. A good replacement is anything pickled… yes, even pickles!

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Finally the Miso. It’s earthy, balanced, flavorful, and incredibly healthy. This is where the Koji is coming from. If you haven’t kept up on the latest food blog trends, Koji treated meat is all the rage. Koji is an inoculant, like what you find in cheese cultures. It’s typically used in Japan and South Korea for products like Miso, tempeh, and soy sauce. When added to meats like chicken and fried it creates a crispy coating. You can try it on steak and get that month long dry aged feel in hours. You can also simply use straight Koji grains in this dish, but those ARE hard to find in the US.

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DIRECTIONS:

1. Cook your Della rice as directed. For this dish, and all fried rice, day old rice is best. So use some leftovers if you have it. Otherwise cook, and let it sit out.

2. Cut up the chicken and coat it in the Miso. Let it marinate for as long as you like, at least 30 minutes.

3. Dice your onion, garlic, and spring onions and put aside. Remember to wash those spring onions.

4. Fry your chicken as you like. I usually coat it in mixture of 2 tbsp cornstarch and 4 tbsp cold water and flash fry it in a shallow pan with some oil for around a minute. This makes it SO crispy! Now take that chicken out but keep the pan hot.

5. Add your onions with some salt, let them get golden.

6. Quickly scramble your egg in the pan with the onions.

7. Add the rice, Gochujang, kimchi, left over veggies, pre-fried chicken you just made, and the garlic. Stir fry it all up. It will take a few minutes to get the rice coated with the Gochujang, it’s pretty sticky, but as it heats up it’ll all come together.

8. Salt and pepper this bad boy to taste.

9. Keep frying it until you get a few crispy edges on the rice, that’s always nice. 5-10 minutes MAX. Near the end add the spring onions. I try to never overcook these guys. They always get so sad and wilted when you add them too early. However, if you’re not a fan of that onion bite, leave them out or add them earlier.

That’s it. You’re done. Maybe garnish with some chives; that makes it fancy. And serve with…hmmm…more Kimchi!

Kimchi Fried Rice with Crispy Chicken | Della Rice

Della_Stirmaker Emily3

Egg & Avocado Brunch Bowl with Della’s NEW Basmati with Caramelized Onion Rice by Stirmaker ‘Emily’

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“I’m a working mom living in beautiful Boulder, Colorado, who loves to cook for friends and family. Juggling a career, motherhood, hobbies, social time and (gasp!) “me time” is no easy feat, so things HAVE to be kept simple if I want to maintain any thread of normalcy. Meals with fresh ingredients that are speedy to prep go straight to the top of my list. Luckily, with an athletic (and always hungry!) husband and a daughter who is a pretty adventurous eater, I’m never in short supply of nearby recipe testers.”

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I’m a big fan of one-pot meals and garden-fresh ingredients, which is why a brunch bowl is a win-win for me. It’s easy to make and you can doctor it up any way you’d like. Crisp and tangy, soft and spicy, no matter how you mix and match, this bowl is sure to satisfy your palate and your belly.

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Egg & Avocado Brunch Bowl (GF, Vegetarian) // serves 2

(Perfect for a weekend meal with a friend)

INGREDIENTS

2 cups cooked Della Basmati with Caramelized Onion Rice, cooked as directed

1 avocado

2 radishes

2  eggs

3-4 kale stems

2 tablespoons toasted sesame oil

1 tablespoon distilled white vinegar

1 teaspoons toasted sesame seeds, plus more for garnish

pinch of salt & pepper

sriracha sauce (optional)

sprinkle of cheddar cheese (optional)

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DIRECTIONS

  1. De-stem kale by breaking up leaves into tiny pieces. (Discard hard stalk.) Thinly slice avocado and radishes.
  1. Put 1 tablespoon sesame oil in pan to fry 2 eggs any way you prefer. (I favor sunny side up.) When eggs are near completion, toss kale into edge of frying pan to soften up (3-5 minutes). Remove from heat.
  1. Mix remaining tablespoon of toasted sesame oil with 1 teaspoon distilled white vinegar to create dressing. Fold prepared Della Rice into bowl. Drizzle dressing. Add avocado and radish slices.
  1. Gently transfer kale and egg into dish. Sprinkle sesame seeds and a pinch of salt/pepper to taste. If desired, add shredded cheddar and/or swirl of sriracha sauce for an extra kick. Serve!

Egg, Avocado, Veggie Brunch Rice Bowl | Della Rice

 

Della_Stirmaker_Christine

Celebrate Cinco De Mayo: Chipotle Fish Tacos with Garlicky Rice & Mango Salsa by ‘Stirmaker’ Christine

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As warmer weather is upon us (I hope!), my mind naturally drifts to fresh, bright flavors for dinner. This dish is a combination of so many of my favorites. First off, I, like most, am a HUGE fan of tacos! Tacos, any way, any how, I’m always in. I also really love a good fruit salsa, and mangos were on sale at my local grocery so that was a no brainer. I decided to add Della Jasmine Rice with Roasted Garlic to make these tacos a little more filling, which is especially great if you are feeding a crowd. The garlic is so subtle but very flavorful!

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The spicy fish, tangy salsa,  garlicky rice, and creamy chipotle sauce are a flavor bomb in your mouth! It really sets these tacos apart from your run-of-the-mill boring ground beef taco. ALSO– it just so happens to be Cinco de Mayo this week, so set the occasion by inviting over some friends, setting up a taco bar, and enjoying the sunshine (fingers crossed) together! What a fun way to celebrate!

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INGREDIENTS:

Della Jasmine Rice with Roasted Garlic, cook as directed

Corn or Flour Tortillas

2 Tilipia Filets, or any mild white fish

Fish Seasoning: Salt, Pepper, Chipotle Seasoning (I used store bought, or you can make your own)

Mango Salsa:

1/2 Red Onion, diced

1/3 Cup Cilantro, chopped

1 Jalapeño, seeded and diced

1/4 Cup Grape Tomatoes, quartered

2 Red Mangoes, diced

1 Lime, juiced

Salt, Pepper, and Cumin to taste

Chipotle Sour Cream:

1/2 Cup Sour Cream

1/2 teaspoon of canned Chipotle Peppers in Adobo Sauce

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DIRECTIONS

1. Season fish liberally with salt, pepper, and chipotle seasoning, rub, cover, and refrigerate for at least an hour.

2. To prepare salsa: In a small bowl, combine the diced mango, lime juice, jalapeño, red onion, tomato, cilantro, salt, pepper, and cumin. Taste and add additional salt or seasoning if necessary.

3. For the chipotle sour cream: mix 1/2 a teaspoon of chipotle peppers in adobo (i just spoon around the peppers and use the sauce) with 1/2 cup of sour cream. Mix until incorporate well. Add more adobo to taste, but be careful it’s spicy stuff!

4. Cook Della rice as directed. While the rice is cooking, remove fish from refrigerator and grill or pan sear til cooked through. This will take about 5-10 min.

5. Warm your tortillas (this is an optional step) by covering them in a clean cloth or paper towel and microwaving for 10-15 sec. Or individually heating them in a small skillet over medium heat.

6. To assemble tacos: Spoon on some rice, tilapia, and mango salsa to your tortilla. Top with a drizzle of chipotle sour cream! So fresh and delicious!

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Chipotle Fish Tacos, Garlicky Rice,+ Mango Salsa | Della Rice2