Jamaican Rice and Peas

March 2, 2016March 2, 2016 ~ White House Red Door ~ 69 Comments

We just got back from a wonderful trip to Jamaica. This is our third visit, and it’s always such a welcome treat to dip our toes in the sand, feel the warm tropical breezes, hear birds chirping, and see every shade of blue imaginable all in the middle of winter!

And the food! Amazing locally grown coffee from the Blue Mountains; fresh caught conch straight from the sea, tropical fruits dazzle with a rainbow of color, coconuts plucked right from the tree, notched open, and a straw stuck in. Sidenote… I didn’t know until our first visit that not all coconuts are brown and “hairy.” By the time a coconut has reached that point, it is already dried up inside, leaving only the meat. The green coconuts, still hanging on the tree, are full of sweet coconut water, ready for drinking. After you finish drinking the water, the coconut can be completely split open allowing you to scoop the soft flesh enjoying it like custard. My daughter loves it sprinkled with sugar before she digs in!

We ate well everyday… oxtail, curry goat, fish, coconut shrimp, and of course, jerk chicken and pork. Almost every dinner included a side of rice and peas, not green peas, but beans. The rice and peas are steamed in sweet coconut milk with onions, garlic, and thyme; they are perfect to eat on their own or served as a side dish.

I’ve already made Jamaican Rice and Peas since we’ve been home, and it’s definitely going into the rotation. I served it alongside pork tenderloin that had been marinated in a wet rub of jerk seasoning. But again, this dish works with a wide variety of meats and fish, or stands alone with a simple green salad as a complete meal.

Cook’s notes: Check for salt as you go along… the coconut milk is naturally sweet, and combined with the low sodium broth, you may find it necessary to add more salt to suit your taste. The hot pepper isn’t required, but it does add the most lovely hint of fruity heat because it’s kept whole. Allspice is a very traditional component of jerk seasoning and I like bringing that flavor into the dish. This recipe uses canned kidney beans as a matter of convenience; feel free to use dried beans that you soak and cook yourself. If you go that route, be sure to save some of the cooking liquid to use for cooking the rice- just swap out an equal amount of chicken broth. Finally, the cooking method, baking the rice in the oven, is from the New York Time’s Cookbook, “The Perfect Batch of Rice”. It’s hands down my favorite no-fail method of cooking rice.

Jamaican Rice and Peas

Servings: 8-10 as a side dish
Time: 30-35 minutes (15 minutes active + 17 minutes in oven)
Print

Ingredients:
2 Tablespoons coconut oil, butter, or extra virgin olive oil
½ cup finely chopped onion
1 clove garlic, smashed
2 cups long grain white rice, rinsed and drained
salt to taste
3 cups liquid (1 13.5oz can coconut milk + enough chicken broth to total 3 cups combined)
4 sprigs thyme
¼ tsp allspice or 3 allspice berries
1 scotch bonnet or habanero pepper, left whole
1 15oz can kidney beans, rinsed and drained

Instructions:
Preheat oven to 400°F.

Heat oil or butter bottom in bottom of ovenproof saucepan. Add the finely chopped onion. Stir and cook until onion wilts. Add the smashed garlic and sauté for 30 seconds or until fragrant. Add the rice and stir until the grains are coated. Add salt to taste.

Add the coconut milk and chicken broth. Add hot pepper, thyme, and allspice to the rice and let broth come to a boil.

Stir in kidney beans. Cover pan and place in the oven. Set timer for 17 minutes.

Remove pan from the oven. Let stand 5 minutes, then uncover. Remove thyme, scotch bonnet, garlic clove, and allspice berries if using. Gently fluff rice with fork. Check for seasonings, adding salt and pepper to taste. Serve immediately.

Rinsing and draining rice in mesh strainer — Rinse and drain the rice as part of your prep.

Wilting finely chopped onion in saucepan. — Melt butter or coconut oil in ovenproof saucepan. Add finely chopped onion and sauté until wilted.

Add smashed garlic to wilted onion in saucepan — Add smashed garlic to onion…

Sauté smashed garlic in saucepan — and sauté until fragrant, about 30 seconds.

Adding rice to saucepan — Add rinsed and drained rice to wilted onion and garlic.

Stirring rice to coat in saucepan — Stir rice to coat with oil, onion, and garlic.

Adding coconut milk/chicken broth mixture to rice — Add coconut milk/chicken broth mixture to rice.

After mixture comes to a boil add rinsed and drained kidney beans.

Timer set for 17 minutes — Set timer for 17 minutes.

Jamaican Rice and Peas — After 17 minutes, remove pan from oven. Let stand for 5 minutes before removing lid.

Fluffing rice with fork — Use a fork to gently fluff rice. Carefully remove pepper, thyme sprigs, garlic clove, and allspice berries (if using). Check seasonings, adding salt and pepper to taste.

Longevity Noodles

February 5, 2016February 6, 2016 ~ White House Red Door ~ 29 Comments

Noodles have long been a part of Chinese cuisine. In fact, back in 2005, a bowl of 4,000 year old noodles was unearthed at an archeological site in northwest China. On birthdays and during Chinese New Year celebrations, Longevity Noodles are often served; the longer the noodle the better, and to be able to eat the noodle without cutting or biting ensures an even better, longer life. This Longevity Noodle recipe comes from Eileen Yin-Fei Lo, a chef and author of 11 Chinese cookbooks.

Tip: The fresh egg noodles are quickly cooked, then rinsed and drained. It’s important that the noodles are drained well, the drier the strands, the better they will absorb the sauce at the end.

Tip: Once you start stir-frying, the recipe comes together very quickly, literally in minutes. Have everything prepped and ready to go; even the sauce should be made in advance so that all you have to do is pour it in.

The Longevity Noodles can be enjoyed on their own or as part of a larger meal. They would be wonderful with grilled chicken, shrimp, or tofu. We enjoyed the dish as is, adding a squeeze of Sriracha and a dash of extra soy sauce at the table.

Wishing you a wonderful Year of the Monkey and best wishes for a long and healthy life!

Longevity Noodles

Servings: 4
Time: 30 minutes
Print

*slightly adapted recipe by Eileen Yin-Fei Lo for Food & Wine

Ingredients:
2 quarts water
5 oz mung bean sprouts
1 ½ teaspoons salt
½ lb fresh Chinese egg noodles
¼ low sodium chicken or vegetable stock
1 Tablespoon plus ½ teaspoon low sodium soy sauce
½ teaspoon sesame oil
1 Tablespoon peanut oil
One ¼ inch thick slice of fresh ginger, lightly smashed
4 oz snow peas
6 canned water chestnuts, sliced ¼ inch thick

Instructions:
Bring the water to a boil in a large saucepan. Put bean sprouts in a strainer, lower into the boiling water and blanch for 10 seconds. Remove the strainer and rinse the sprouts in cold water; drain well.

Add salt to the water in the sauce and bring back to a boil. Add the noodles and cook, stirring for 1 minute. Drain the noodles thoroughly in a colander and rinse them in cold water and drain. Rinse again, then drain, lifting them carefully to separate and dry the strands.

In a small bowl combine the chicken stock with the soy sauce and sesame oil to make the sauce.

Warm a large skillet or wok over high heat for 45 seconds. Add the peanut oil and swirl to coat the skillet. Stir in the ginger and cook for 10 seconds. Add the snow peas and stir-fry until bright green, about 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Add the bean sprouts and stir-fry for 1 minute.

Stir the sauce, then add it to the skillet and bring to a boil. Add the noodles and stir-fry until they absorb the sauce, about 2 minutes. Transfer noodles to a platter and serve immediately with Sriracha and soy sauce for passing.

Longevity noodle ingredients: noodles, bean sprouts, snow peas, water chestnuts, ginger, peanut oil, soy sauce, chicken stock, and sesame oil. — Prep and gather all your ingredients, including making the sauce. This recipe comes together in minutes, so it’s important to have everything at the ready.

Blanching bean sprouts — Blanch the bean sprouts for 10 seconds. Remove strainer from water and rinse sprouts under cold water. Drain well.

Dropping chinese noodles into boiling water

Add salt and bring the water back to the boil. Add noodles.

Cooking chinese noodles in boiling water

Cook noodles for 1 minutes, stirring occasionally.

Rinse and drain noodles in colander, separating strands with a fork

Remove noodles from water. Drain and rinse under cool water. Drain. Rinse again, gently pulling noodles apart to separate strands. Drain throughly and allow to dry slightly.

Peanut oil in skillet — Warm a skillet or wok over high heat for 45 seconds. Add peanut oil and swirl to coat pan.

Add ginger to skillet — Add ginger and cook for 10 seconds.

Adding snow peas to skillet — Add snow peas and stir-fry until bright green, about 1 minute.

Adding water chestnuts to skillet. — Add the sliced water chestnuts, and stir-fry for 30 seconds.

Adding bean sprouts to skillet — Add the bean sprouts, and stir-fry for 1 minute.

Adding sauce to skillet — Stir the sauce, add it to the wok and bring to a boil.

Adding noodles to the skillet — Add the noodles and stir-fry until they absorb the sauce, about 2 minutes.

Miso Glazed Fish and Bok Choy

January 6, 2016January 6, 2016 ~ White House Red Door ~ 21 Comments

A preschool teacher once declared about my now 15yr old son, “you better have a plan, because if you don’t, he does!” The same sentiment holds true for my entire household. With two active teenage boys, and one “sign me up for everything” tween, things can quickly get derailed. In my attempts to contain the chaos as much possible, I have a general plan or template for dinners each week. This is so helpful when grocery shopping; daily trips to the store are only occasional, and money is saved because I’m shopping more efficiently with menus in mind. I’ve learned the hard way, that if I don’t have a solid dinner plan in place by the time the kids get home from school, we’re probably doing take out!

That said, things do come up and this is a very flexible “schedule.” Nothing is set in stone. It really just serves as a general guideline and helps me organize my shopping (and mind) for the week. Here’s a look at my weekly template for dinners:
Meatless Monday– Fish
Taco Tuesday– Build your own tacos, fajitas, burritos, etc. I usually set out a protein, with loads of grilled/sautéed veggies, rice, beans, tortillas, cheese, guacamole, and salsa.
Wednesday– Pasta
Thursday– Soup or stew (especially in fall/winter)
Friday– Take-out, and by the end of the week I’m ready for it.
Saturday– My husband usually grills (even in the snow!)
Sunday– Homemade Pizza

Meatless Monday usually means fish, like Fast and Crunchy Baked Cod or fillets simply seasoned with salt and pepper and briefly roasted in the oven. Recently, Miso Glazed Fish has made several successful appearances. The glaze is slightly sweet/salty and perfect for firm fish like swordfish, halibut, and salmon. Sea bass and sable (black cod) would be wonderful as well, but they are expensive compared to the others. The dish is quick and easy. Popped into the oven, it is done in no time. Serve with rice and something green. We love it with bok choy sautéed with ginger, garlic, and a pinch of red pepper flakes (recipe follows miso glazed fish).

Note about the photos- You’ll see that there is no beautifully plated finished product. This is the result of the aforementioned active teens and tween. As soon as the fish came out of the oven, I was able to quickly snap a few pics before it was gobbled up. Then it was off to drop one son at basketball, pick the other up from his basketball practice, and get my daughter to ballet. In my ideal world, the final shot would have been a gorgeous piece of fish, lightly sprinkled with sliced green onions, presented on a bed of rice, with bright green bok choy on the side. Use your imagination! You can see it, right?

Bok Choy — On the bright side, the bok choy did make it into a serving bowl!

How about you? Do you have a general idea of what your dinners will look like throughout the week? Or, do you decide day by day?

Miso Glazed Fish

Time: 30 minutes
Print

Ingredients:
2 Tablespoons vermouth*
2 Tablespoons rice vinegar
3 Tablespoons white miso
1 Tablespoon sugar
1 teaspoon black vinegar
24oz firm fleshed fish (swordfish, halibut, sea bass, sable (black cod) salmon)

Instructions:
Preheat oven to 375°F. In a small saucepan over medium heat, place vermouth, rice vinegar, white miso, sugar, and black vinegar. As the glaze warms, stir to dissolve sugar. Remove from heat and let cool.

In a parchment lined casserole or sheet pan place fish or fish fillets. With a pastry brush, off-set spatula, or spoon, glaze top and sides of fish. I always have glaze left over, so don’t feel the need to use it all.

Place fish in oven. Cook times will vary depending on thickness of the fish. I usually start checking at the 15 minute mark. The fish is done when it is opaque in the center and easily flakes with a fork. Alternatively, you can place the fish under the broiler for approximately 6 minutes… but keep an eye on it, it can quickly burn.

*If you have sake, please feel free to use in place of vermouth. But we don’t have sake, and I probably won’t buy an entire bottle just to have on hand for this dish. Vermouth works well, as would dry sherry.

Vermouth, rice vinegar, white miso, sugar, and black vinegar in a small saucepan. — Put vermouth, rice vinegar, white miso, sugar, and black vinegar in a small saucepan.

Ingredients for miso glaze in a small saucepan over medium heat. — Place the saucepan over medium heat, and whisk the ingredients together until sugar dissolves.

Miso glaze in a saucepan — Miso glaze is done. Remove from heat and allow to cool briefly.

Halibut fillets in parchment lined casserole with miso glaze in the background. — The fillets are ready for the miso glaze.

A pastry brush glazes the top and sides of fish fillet. — Using a pastry brush, off-set spatula, or spoon, glaze the top and sides of the fish.

Raw miso glazed fish ready to go into the oven. — Place miso glazed fish into a 375°F oven. Bake for approximately 15-20 minutes, or until fish is opaque inside and can be easily flaked. Alternatively, place under a broiler for about 6 minutes, but remember to keep an eye on it! The glaze and fish can quickly burn.

Checking fish for doneness, opaque and easily flakes with a fork. — Checking for doneness… the fish is opaque and easily flakes with a fork.

Quickly served and then off to basketball and ballet! No time for a beautifully styled shot…

Sautéed Bok Choy with Ginger, Garlic, and Red Pepper Flakes

Servings: 4-6
Time: 10 minutes
Print

Ingredients:
2 heads of bok choy, rinsed and chopped
2 Tablespoons vegetable oil (I used grapeseed)
1-inch piece of ginger, peeled and cut in half
1 clove of garlic, peeled and smashed with the flat side of a knife
pinch of red pepper flakes
salt and pepper to taste

Instructions:
In a large skillet, heat vegetable oil over medium high heat. Add ginger, garlic, and red pepper flakes, stirring frequently for approximately 1 minute. The ginger, garlic, and red pepper flakes are there to flavor the oil.

Add chopped bok choy to skillet, stirring so that it mingles with the oil. Reduce heat to medium low and cover. The water from rinsing the bok choy will help steam it. Cook for 3-5 minutes, checking and stirring occasionally.

Season to taste with salt and pepper. Serve immediately.

The bok choy will reduce down by quite a bit. The leaves will wilt and stems will be tender but retain some crunch. We happen to like the contrast of textures, but if you’d prefer more uniformity, give the stems a head start by adding them to the skillet first. A minute or so later, add the leafy part of the bok choy.