Health and Food Article – As a former professional Sous Chef and a graduate of culinary school, I have learned a few strategies in the kitchen. More specifically, a few tricks on how to elevate an ordinary dish by adding a few simple ingredients that increases flavor and umami sensation.
The key with a good recipe is finding the right ingredients that have bold flavors and elements you are curious enough to explore with confidence. In many cases, my goal when cooking a meal for family and friends is, simply put, for them to want more after eating it.
Another goal of mine when cooking a meal for our friends and family is for them to enjoy their meal, so they in turn can connect to others and find some satisfaction in eating a healthy, home cooked meal.
Spending many years in a professional kitchen and now in my own kitchen, I started a list of my favorite ingredients that helps elevate an ordinary weekday meal, but my list has too many items. This topic will be in several parts since there are so many ingredients I want to highlight for others to be more curious about and trying them or exploring their own ideas.
In this article, my focus will be on my favorite pantry/dry goods ingredients that includes: jasmine rice, wheat orzo pasta, roasted cashews, coconut milk, burrito wraps, whole grain bread or whole grain pita bread. These simple pantry staples in many cases are the base of a dish, adding big flavor or just give a bit of texture or garnish to a meal.
Pantry Ingredients
With orzo pasta, you can cook, steam with some chicken stock and add some roasted broccoli, garnish with a little fresh hot peppers, such as a hatch pepper, fresh dill, lemon zest and juice, top off with some feta cheese. A simple, healthy weekday meal for the family. You can also add a roasted organic chicken breast (or tofu) and use the extra chicken for another meal later in the week.
Cashews, I use a lot. You can toast for 1-2 minutes, add to a salad. You can add to any Asian dish for extra texture. You can add cashews to some peanut butter, and spread on some toasted whole grain bread with banana and a local honey. One of my favorite sandwiches to eat, a play or audible, on the “Elvis” sandwich, but mine includes: peanut butter, cashews or almonds, banana and honey. Much healthier than the original sandwich that includes peanut butter, jelly and bacon. No bueno for me.
Burrito Wraps, is just one of those things you need in the fridge or pantry. Open up wrap, add ingredients to just one side, 1-2 tablespoons of pepper jack cheese, a spoon full of coconut rice, add some roasted applewood bacon, finish with a little more pepper jack cheese. Take side with nothing on it, fold over so it’s one closed half. Make one per person.
Carefully, put in warm pan with oil, cook on both sides, cover for 2-4 minutes until cheese is melted and both sides are lightly toasted. Cut into 3 triangles and serve with fresh avocado slices, cold bibb lettuce, cilantro and green onions, top off with fresh lime juice and coriander spice.
In our household, we call these “loaded” quesadillas. These are packed with flavor and very satisfying especially if served with some tortilla chips and salsa. This is a fun weekday meal that can be made with leftover rice and bacon in about 20 minutes.
The Featured Pantry Stable – Coconut Milk
One of my favorite pantry ingredients to highlight is coconut milk. In the past, I would use chicken stock and or water with my rice, usually around a 2 (liquid) to 1 (solid) ratio. But adding a can of unsweetened, whole coconut milk with water to my jasmine rice to simmer 20+ minutes, takes it to another level.
For one, coconut milk has a ton of flavor. It also adds a creaminess, body to the rice that you cannot get with any other type of liquid. I simmer the rice, coconut milk, water in a dutch oven with a lid on for around 20 minutes until all liquid is gone.
After all the liquid has been steamed, I add a little garlic salt (Lawry’s) to steamed rice and add some lime zest and lime juice. What you can do with this coconut rice includes many things, especially for quick, healthy weekday meals.
One of my favorite dishes is to add it to a bowl with some pickled vegetables (carrots, cucumbers), roasted frozen chicken wontons (make things simple on yourself) and some steamed soybeans for texture and color.
Weekend Protein & Coconut Rice Recipe – Crispy Ginger Beer Pork
On a weekend, when you have a little extra time, the protein of choice paired with coconut rice is a boneless pork butt.
First, season it, sear it on all sides with oil using a dutch oven, get a bit of color on all the sides, add some liquid such as ginger beer, fresh lime juice, then add top to it and put in oven around 300 degrees, low and slow.
Cook and braise it in oven with ginger beer, liquid for 1-2 hours, depending on size of pork butt until cooked thru and a little tender. Let cool, strain liquid with a strainer or slotted spoon, put off to side. Cut pork butt into quarters. Then use butcher scissors, cut into several smaller pieces. And saute on low heat, using a bit of oil in a saute pan to get pork crispy, around 15-30 minutes. Use reserved liquid at end so meat does not get too dried out. Season a little at end and let cool.
For a sauce, you can make a simple cold sauce using, a teaspoon of sesame oil, a tablespoon of soy sauce, a tablespoon of rice wine vinegar, a teaspoon of sesame seeds, a teaspoon of chili crunch (Momofuku). Add cold sauce to coconut milk rice, veggies, wontons (or crispy pork) and garnish with fresh cilantro or your favorite herb such as chives or green onions.
See full recipe and picture below.
Bon appetite.
If you appreciate ad-free, independent journalism with free resources to help you thrive and be the best version of yourself, Buy me a Cup of Coffee Today. Click on graphic below, a secure Pay Pal link and pay it forward. Donate and support Breathe & Eat Chocolate.
Comentários