White on Rice Recipes

This was created in order to use up a bunch of leftovers in the fridge. It came out good enough to use as a solid side dish for anytime we have guests over.

Ingredients

1 lb Cooked Salmon

1/2 c Cooked Fresh Corn

1/4 c Shallots, diced medium

3 T Italian Parsley, finely chopped

1 Egg, beaten

3 T unsalted Butter, melted

1 T Fresh Ginger, grated

1 t Paprika

1 t Soy Sauce

1 t Sea Salt

1/2 c Fresh Bread Crumbs

oil for frying

lemon wedges

1. Combine everything except bread crumbs. Add 1/4 c of bread crumbs and reserve the rest. Gently mix together so that salmon breaks up a bit, but still has decent chunks.

2. Form mix into patties, pressing together firmly. If needed add a little more bread crumbs to help everything stay together.

3. Heat oil in a skillet over medium heat. Gently dredge patties in remaining bread crumbs, then place into skillet. Cook each side until it is golden brown, (about 3 minutes each side) (Turning these can be a delicate operation. It helps to use two spatulas at the same time to prevent the cakes from breaking apart.)

4. Drain on paper towels, squeeze some lemon over, and enjoy.

Return to Salmon Cake POST HERE

Very moist and quite tasty cupcakes. Also makes a great quick bread loaf. Use two greased 9″x5″ loaf pans and bake for 50-60 min. We’d probably leave off the frosting if making the batter as loaves. Makes approx. 48 mini-cupcakes. Cupcake recipe inspired by a recipe in “Bread” by Beth Hensperger. Frosting recipe inspired by “Martha Stewart’s Baking Handbook”, by, of course, Martha Stewart.

Cupcakes

Ingredients

3 c Unbleached All-Purpose Flour

1 1/2 t Baking Powder

1 1/2 t Baking Soda

1/4 t Salt

1 1/2 t Cinnamon

4 Eggs

2 c Sugar

1/2 c Vegetable Oil

1/2 c Applesauce

1 t Vanilla Extract

3 T Tangerine Juice

Grated Zest of 2 Tangerines

2 c Carrots, finely grated

Preaheat oven to 350º F

1. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.

2. In a mixer bowl, beat eggs and sugar until thick and light colored. Add oil and applesauce and beat on medium-high for 3-4 minutes. Add vanilla extract, tangerine juice, and zest and mix well. Fold in the grated carrots.

3. Mix dry ingredients into wet until just combined. Line mini-muffin tins with papers and fill each 90% with batter. (alt fill technique: Hold muffin paper in hand, and fill @ 80% full, then place in muffin tin.)

4. Bake in preheated 350º F oven for @ 15 min. or until a toothpick comes out clean when poked in cupcakes. Allow to cool.

Tangerine Cream Cheese Frosting

Ingredients

3/4 c (1 1/2 sticks or 170g) Unsalted Butter, at room temperature

2 packages (8 oz or 225g each) Cream Cheese, at room temperature

1 1/2 c Confectioners Sugar

1 t finely grated Tangerine Zest

1 T finely grated, peeled fresh ginger

pinch of salt

1. In a mixer bowl, beat butter until light and fluffy on medium-high speed. Toss in cream cheese and beat until both are light and fluffy. Add remaining ingredients and beat for approx. 5 min.

2. Try not to eat too much of the frosting before frosting the tops of your cooled cupcakes.

Return to Tangerine Carrot Cupcake Post HERE

Ingredients:

1 pound sliced cucumbers

1/2 cup thinly sliced red onion

Creamy Ginger-Soy Dressing

1 T sesame oil

2 T rice vinegar

2 T soy sauce

1/2 t sugar

2 cloves garlic, crushed

2 T fresh ginger, crushed or grated

1 t fresh ground black pepper

3/4 cup grape seed oil

1 T mayonaise

1. Slice cucumbers and red onion thin, or to desired thickness. Place in cucumbers bowl with paper towel to blot out excess moisture. Remove paper towel.

2. In a mason jar, combine all ingredients together and shake the jar well to dissolve sugar and combine ingredients. OR in large bowl, combine all ingredients and whisk together until all ingredients are combined.

3. Toss dressing with cucumbers then top with red onions.

Serves 6.

Return or Cucumber Salad Post HERE

We created this “on the fly” as we were doing our “Garden” video and were quite pleased with the result. Unfortunately we didn’t measure anything as we were cooking, so the ingredients are approximations. However, this is one of those dishes which it is easy to cook everything to taste. Hope you enjoy it as much as we did.

Ingredients

4 Pork Loin Chops, or similar cut (@ 1″ thick)

Marinade Ingredients:
2 T Garlic (crushed)
½ T Sugar
½ t Salt
1 t Ground Cumin
2 T Soy Sauce
1 t Sesame Oil
½ c Grapeseed Oil

Stuffing Ingredients:

6 Lrg. Swiss Chard Leaves, stems removed

2-3 cloves Garlic, crushed

2-3 Shallots, diced

1/2 c Pineapple, diced

1 T Grapeseed Oil

1 T Sesame Oil

Sea Salt

Fresh Cracked Black Pepper

Preheat BBQ for direct grilling

1. Combine marinade ingredients, then marinade pork for 30 min.

2. Bring pot of water to boil, add sea salt to taste, then par-boil swiss chard for 3-5 minutes. Drain, place in a ice bath until cool, then drain again. Squeeze out excess water, then slice into 1″ pieces.

3. Heat grapeseed oil in pan over medium-high heat, add garlic and shallots and sauté for 1-2 minutes. Add swiss chard and sesame oil, sauté for another minute or so, then add pineapple. Remove from heat and season with sea salt and pepper. Allow to cool a bit.

4. Remove pork from marinade. Slice a pocket into pork that goes less than a 1/2″ from outer rims. Stuff cavity with swiss chard mixture, then place on a pre-heated BBQ. Grill approx. 4-5 minutes on each side, controlling BBQ heat so it isn’t overwhelmingly hot. Remove from grill & eat.