Sausage Fried Rice

I woke up yesterday morning and just wanted food. I wanted Caribbean Food, then I want breakfast foods, then I wanted Sausages. I did some research and came upon this recipe at AllRecipes.com .

How it's supposed to look:

 

Ingredients- servings 8 ppl

• 1 pound ground pork sausage
• 5 eggs, beaten
• 3 tablespoons vegetable oil
• 1/2 head cabbage, cored and shredded
• 3 carrots, chopped
• 6 cups cooked white rice, cold
• 1/4 cup soy sauce, or to taste
• 1 (14.5 ounce) can bean sprouts, drained
• 1 (6 ounce) package frozen green peas, thawed
• ground black pepper to taste
• 3 green onions, chopped

Directions:

1. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
2. Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve. 

 How mine looks:

Conclusion:

I got to the supermarket and realized that I'm not a huge fan of bean sprouts, peas or cabbage, so I did some substituting. I bought Asparagus, red & green jalapenos,  green pepper, and broccoli.  I cooked the eggs and sausages, turkey, as specified in the recipe. From there I improvised, I sauteed the broccolli and asapargus in the pan with some black pepper sprinkled liberally through out. Then I added the pepper, jalapenos, onion and garlic to the pan. 

I cooked that until good then lowered the fire. Added in the rice and the sausages.  I sprinkled in some of the soy sauce. Then I added in the eggs. From my prior foray in cooking fried rice, I knew that i liked a teaspoon of sugar and a teaspoon of cumin. It just makes the meal a little bit more delicious. 

After my failure with the Indian food, I was really pleased with how well this meal went. I can actually cook, good to know.  

Indian-Inspired Shrimp

Ok, I stumbled across this recipe and became obsessed.  I just had to make it, I looked at other recipes, but the whole time I knew I was going to make this one.

How it's supposed to look:

Ingredients:

1/4 cup ghee or vegetable oil
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 1/2 cups finely chopped red onion
4 to 6 green chiles, seeded and finely chopped
3 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup tomato paste
1 (14.5-ounce) can diced tomatoes
1 (13.5-ounce) can unsweetened coconut milk
1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons salt
1/4 cup chopped fresh cilantro leaves
Steamed basmati rice, for serving

Directions:

Set a 14-inch saute pan over medium heat. Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes. Add the onions, chiles, ginger and garlic and saute, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes. Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes. Raise the heat to high, and add the coconut milk. Cook the coconut milk until reduced by half, about 3 minutes. Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the chopped cilantro and season with the remaining salt. Serve the shrimp over steamed basmati rice.

How mine looks:

Conclusion:

This was a bit of a mistake. I tried my best to lower the ingredients to match a meal for one person as opposed to a meal for 4-6, like the recipe calls for.

The biggest mistake was the can of dice tomato. I'm in LA, newly moved out here and trying my best to not spend a lot of money. Which means that I purchased the cheapest brand of diced tomato. I usually use Del Mante diced tomato, but I used Safeway Brand for this and the chicken cacciatore. Both recipes tasted a bit salty and a bit off. The shrimp somehow tasted worst, because there's a lot of tomato products called to be in it.

Tomato weird aftertaste aside, I knew that the meal would have been delicious. The flavors were fine and the apartment smelled like an Indian resturant. Unfortunatlely the damn tomatos ruined everything.

This is a recipe I will try again, this time with a better can of diced tomatoes or perhaps I'll dice my own tomatoes.

Chicken Cacciatore

Chicken Cacciatore was a huge hit when I made it for Mother's Day a few weeks ago, so I figured I'd make it again for myself.


How it's supposed to look

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

How Mine looks:

With Pasta

 

With Rice

Conclusion:

Ok, so I made a lot less meat this time, only made it with 2 chicken breasts and did my best to even out the recipe. I accidentally spilled some of the liquid from the capers jar into the pot, so the chicken was a lot saltier then it was the last time I made it. In addition, I decided to have it with white rice instead of pasta, but it's still pretty delicious. It only took about 25 mins to make, with the less meat, and I enjoyed it lots. Win for me.