Making rice even tastier, with onigiri! Onigiri is a popular three-bite snack in Japan; iconically seen as triangular-shaped rice balls embellished with a rectangular seaweed strip. The onigiri is stuffed with savoury fillings. The rice ball can be seared, rolled in sesame or finished with seaweed. I created three varieties of this recipe…
Category: Method & Tools
Delicious Brown Rice Mushroom Pilaf
There are very many types of rice: long, medium and short, each can be used in many different ways, from a savoury pilaf, to a creamy risotto, to a dessert rice pudding!
This week, I had the opportunity to go a different route with rice. I’m very familiar with the good ol’ medium grain white rice, I’ve eaten a bowl for a day for at least 3/4 of my life. My choice between white or brown rice? White, please! I’ve never cooked brown rice for myself and can’t count more than 5 times that I’ve voluntarily eaten it. It may be because of the difference in look, texture and taste, but with a quick search, there’s nothing lose, but all to gain with brown rice!
Let’s Eat: Persimon Tapas, 3 Ways
As the weather gets chillier, it’s prime time to grab a box of Persimons. Through mid-October to December, these orange gems are the perfect way to sweeten a meal or enjoy on it’s own. Persimmons come in many assortments. The stump tomato-shaped and large leafed one we are all familiar of sighting is…
Jalapeño Mac & Cheese Latkes
Although box mac & cheese is such an inexpensive pantry item, it seems like such a luxurious snack to me. Mainly because the first time I had one of these was three years ago during the period of my low-carb days. I would only have one wheat meal a week or a fortnight…
Mustard-Crusted Lamb Rack
Fresh food produce, it’s here! Apart of this “let’s eat” series, I’m making a stop at my local grocer each month to pick up the next seasonal produce in line and discovering ways to experiment with it. Saute, bake, or in a salad? There are so many methods. Let’s see how they each…
