As many of my readers have noticed by now, I definitely love soup. Soup is an all-year staple at our house. There are maybe two months out of the year that you may not find soups on our menu (probably in July and August, where I tend to put my hard-working grill [...]]]>

As many of my readers have noticed by now, I definitely love soup. Soup is an all-year staple at our house. There are maybe two months out of the year that you may not find soups on our menu (probably in July and August, where I tend to put my hard-working grill to use). But why not soups right? They are hearty, comforting, and most of the times, can be made ahead and reheat well. All I need is then throw a salad on the side and or garlic bread, and you have yourself a full meal. If any members of your family want something more, you can throw in grilled cheese or some sort of panini, and you’ll have a complete meal in hopefully about 30 minutes to 45 minutes.

Since my daughter started eating solids, I never made a special meal just for her. I adjusted my menu slightly to not include dishes that are super spicy (although right now, I think that has slowly changed, since she survived and even enjoyed this spicy sauce). She’s been a pretty good eater, among other things she loved (in addition to these whole wheat pumpkin pancakes and spaghetti carbonara, I discovered that she loved soups. Her favorite so far are tomato and vegetable.  Recently, I decided to mix it up a little bit for her and made this black bean soup. She gobbled this up like there was no tomorrow. Naturally, this soup now shows up in our menu almost every week.  I decided to add organic frozen corn to it the second time that I made the soup. Not only that it added a touch of sweetness to the soup, it also added a pop of color (after all, we all eat with our eyes first, right?). The first time I made this, I also forgot to buy a lime  (I am not perfect you see) so I went ahead with out it. While it was good, the version with lime was much better. The lime really added such a brightness that I will never make it without it again.

P.S.: I’m still enjoying a week-long visit with my mom, so I must apologize if I don’t moderate comments as quickly and may be delayed in checking out all of your blogs’ entries… but I will definitely get to them!

Ingredients
2 pieces of bacon, minced (omit for vegetarian option)
4 cans of reduced-sodium black beans, rinsed
3 tablespoons olive oil
2 large onions, minced
3 celery ribs, chopped fine
1 large carrot, chopped
1/2 teaspoon table salt
5-6 medium garlic cloves, minced or pressed through a garlic press (about 1 1/2 tablespoons)
1 1/2 tablespoons ground cumin
1/2 teaspoon red pepper flakes
6 cups low-sodium chicken broth
1 bag (12-16 ounces) of frozen sweet corn
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons juice from 1 lime

Directions
Heat the oil in a large Dutch over over medium-high heat until shimmering but not smoking. Fry the minced (not chopped) bacon until they are cooked thoroughly and slightly crispy. Add the onions, celery, carrot, and salt and cook, stirring occasionally, until the vegetables are soft and lightly browned, 12 to 15 minutes.

Reduce the heat to medium-low and add the garlic, cumin, and red pepper flakes; cook, stirring constantly, until fragrant, about 3 minutes, Stir in the beans, bean cooking liquid, and chicken broth, Increase the heat to medium-high and bring to a boil, then reduce the heat to low and simmer, uncovered, stirring occasionally, to blend the flavors, about 30 minutes.

Ladle 1- 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup. Add frozen organic corn. Return to boil to fully thicken. Off the heat, stir in lime juice ; ladle soup into bowls and serve immediately, passing garnishes separately.

Yield: 4-6 servings

Adapted from America’s Test Kitchen Healthy Family Cookbook

Happy Mother’s Day weekend my dear readers!  I’m really excited that for Mother’s Day this year, I’d actually be able to spend some time with my mom on . Since I moved to Iowa, it has been difficult to see her as frequent as I would have loved to. But this year, [...]]]>

Happy Mother’s Day weekend my dear readers!  I’m really excited that for Mother’s Day this year, I’d actually be able to spend some time with my mom on . Since I moved to Iowa, it has been difficult to see her as frequent as I would have loved to. But this year, I got lucked out that she was able to come and visit. I wanted to share this new chicken recipe that I recently tried that would be a fabulous dish to serve for a Mother’s Day lunch. I had this recipe bookmarked for some time until I found Madeira wine (even Trader’s Joe didn’t carry it… duh!). The original recipe calls for chicken breasts so you can totally use that if you want, but I used chicken thighs because that’s what I had at the house (and I totally would probably do this again simply because I think chicken thighs have so much more flavor). The sauce was complex: full of flavors, rich, and was so perfect with this Buttermilk Mashed Potatoes.  I plan finding different types of mushrooms this summer from my farmer’s market and try those instead of the regular white button mushrooms.

Ingredients
4 chicken breast halves, 1 1/2 lb. total (I used boneless, skinless chicken thighs)
Salt and freshly ground pepper, to taste
3 Tbs. unsalted butter
1 small yellow onion, chopped
1 lb. wild and/or cultivated mushrooms, sliced (I used white button mushrooms)
1/4 cup Madeira or dry sherry
1 Tbs. Worcestershire sauce
1 Tbs. chopped fresh tarragon

Directions
Brown the chicken. Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.

Cook the vegetables. Melt the remaining 1 Tbs. butter in the pan over medium heat. Add the onion and sauté until barely softened, about 3 minutes. Add the mushrooms and sauté until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.

Braise the chicken. Return the chicken and any juices from the plate to the pan and spoon the mushrooms over the chicken. Cover, reduce the heat to medium-low and braise the chicken until opaque throughout, 20 to 25 minutes. Stir in the tarragon and season with salt and pepper.

Divide the chicken among dinner plates, spoon the mushrooms over the chicken and serve immediately.

Yield: 4

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).

I got hooked on farmer market probably about four years ago. I moved to a teeny town that had a buzzing farmer market in the summer and a visit there became a therapeutic ritual for me every Saturday morning. While the selection was limited, I was still mesmerized by the variety of veggies [...]]]>

I got hooked on farmer market probably about four years ago. I moved to a teeny town that had a buzzing farmer market in the summer and a visit there became a therapeutic ritual for me every Saturday morning. While the selection was limited, I was still mesmerized by the variety of veggies that were grown locally. I really loved not having an idea of what I would be able to find that weekend from the market.  Now I always jump at the opportunity to try new vegetables, especially if I had never cooked them before. I found these sour cherries (still haven’t been able to find them anymore after that year!), cippolini onions, beets, and brussel sprouts in the past years.

I have since then always jumped at the chance of trying new vegetables. This year, I found “Broccolette”, which is a cross between broccoli and Chinese Kale. It has the flowers like regular broccoli but the long thin stalks of almost-like asparagus. I was excited to try them, and found this versatile recipe that can use any vegetable in the broccoli-family. This vegetarian pasta dish is light, vegetarian, yet satisfying especially with the addition of beans. It is also can be served warm or room-temperature.  I thought about adding grilled chicken, which I thought would be excellent as well.

Ingredients
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 bunch broccolette, I used about 1 lb, leaves removed, tough stems removed (broccoli, broccoli rabe, broccolini – all will work)
1/2 cup sun-dried tomatoes (not packed in oil), or 1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
1 (15-ounce) can red beans, rinsed
1/2 teaspoon sea salt
Ground black pepper to taste
2 tablespoons grated Parmesan cheese (optional)

Directions
Bring a large pot of salted water to a boil; add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly. Meanwhile, if using sun-dried tomatoes not packed in oil, soak tomatoes in 1 cup boiling water 10 minutes. Drain and slice.

In a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add broccolette and sauté until lightly wilted but not brown, about 2 minutes. Alternatively, you can also opt to blanch them quickly before stir-frying, like I did, which will soften then broccolette. Add sun-dried tomatoes, beans, salt and pepper and toss lightly.

Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Serve immediately with Parmesan cheese.

Yield: 3-4 servings

Slightly adapted from Whole Foods

Hello summer! While this year, we were blessed with a remarkably warm winter in Iowa, I was ready for beautiful summer days. I daydream about the beautiful smell of freshly cut grass, a summer vacation by the ocean with warm sand on my feet and tons of homemade ice-cream. [...]]]>

Hello summer! While this year, we were blessed with a remarkably warm winter in Iowa, I was ready for beautiful summer days. I daydream about the beautiful smell of freshly cut grass, a summer vacation by the ocean with warm sand on my feet and tons of homemade ice-cream. To kick off the beginning of ice-cream season, my hubby requested this Cookies and Cream Ice-Cream.  Since we always have Oreo cookies around the house, access to this ingredient wasn’t a big issue. The only problem is that we normally don’t have enough self-control, we end up eating the whole carton of it before reserving some for ice cream or anything else really (like…emm, cupcakes?).

I solved this issue by getting a FAMILY-size carton of cookies this time. My foresight was rewarded with this creamy and smooth custard-based vanilla ice cream, perfectly chock full of bits of slightly crunchy chocolate cookie goodness. I used my favorite Vanilla Ice-Cream recipe and added a cup of crushed Oreo cookies. This bowl of homemade ice-cream definitely kicked off the summer at our house. Tell me dear readers, what are YOU looking forward to this summer? 

Ingredients
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
6 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup of crushed Oreo Cookies

Directions
Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions. Pour the crushed cookies in the last five minutes of churning.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

Adapted from David Lebovitz’s The Perfect Scoop

A couple of weekends ago, Red and I decided to go out for breakfast on Sunday. It’s either that we hit the restaurant at the wrong time, or we picked the only place in town with lines, we waited for over an hour total before we finally got our food. At [...]]]>

A couple of weekends ago, Red and I decided to go out for breakfast on Sunday. It’s either that we hit the restaurant at the wrong time, or we picked the only place in town with lines, we waited for over an hour total before we finally got our food. At that time, I was pretty grumpy and ready to eat. This past weekend then, I decided to cook a new breakfast item at home. I’m not normally a hash fan; it seems like it is just a plate of “mushy food”. But this one dear reader, will make you into a convert, even if you don’t normally love hash. I stumbled upon this recipe because I had several sweet potatoes laying around. This recipe uses sweet potatoes, which was perfect. It then added some sliced chiles, diced peppers, chorizo, and a handful of fresh herbs which creates a wonderful combination of sweet and spicy goodness. The lime juice was definitely a must since it added a wonderful brightness to the dish, and definitely helped cut the sweetness of the potatoes. While I love my sweet breakfast options, like waffles, pancakes, and the like… this one, I must say takes the win for all. The only downside is that it takes a little time to prep. As soon as I saw the recipe, I decided to chop all of the ingredients the night before. Even with that, I’d say that it took me a good 40 minutes to get this on the table. While it was worth the time, it is probably more ideal for a brunch, when you have a little time in the morning, and you don’t need to serve it until closer to 10 or 11. In the future, I may go even as far as boiling the sweet potatoes the night before so that in the morning I can toss everything in the pan. I also would cut my potatoes smaller I cut them probably closer to an inch-cube size. Regardless, it was wonderful, and I was glad to have found another new recipe that I can keep in my rotation.

Ingredients
1.5 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
3/4 lb of chorizo sausages in casting, sliced
6 Tbs. olive oil; more as needed
1 small onion, diced (to yield 1 cup)
1/2 red bell pepper, diced (to yield 1/2-cup)
2 small fresh poblano or 4 Anaheim chiles (or other medium-hot chiles), cored, seeded, and diced (to yield 3/4 cup)
2 Tbs. minced garlic
1 to 2 jalapeños, cored, seeded, and minced
2 tsp. coarse salt; more to taste
2 Tbs. chopped fresh cilantro
2 tsp. chopped fresh oregano
1 Tbs. fresh lime juice
Freshly ground black pepper
3-4 eggs
3-4 sprigs fresh cilantro

Directions
Cook the diced sweet potatoes in boiling salted water until firm-tender, about 3 minutes. Drain well and set aside.

In a large nonstick skillet, heat 3 Tbs. of the oil over medium heat. Cook the onion, red pepper, and diced chiles, stirring frequently, until all are well softened and the onion is golden brown, about 20 minutes. Stir in the garlic and jalapeños, cook for 1 minute. Transfer to a plate.

Increase the heat to medium and heat the remaining 3 Tbs. oil in the pan. When the oil is hot, add the sweet potatoes and cook, tossing frequently, until the edges begin to brown, about 10 minutes. Add the sliced chorizo. Saute for about a few minutes until they are browned. Return the onion and pepper mixture to the pan, cooking until warmed through.

Stir in the salt, cilantro, oregano, and lime juice; season with pepper to taste. Transfer to a warmed plate or bowl; cover and keep warm. Add more oil to the pan if needed.

When the oil is hot, crack the eggs into the pan (in batches, if necessary) and fry them sunny side up or over easy; the yolks should still be runny.

Divide the hash among three to four plates, top each portion with a fried egg, and a cilantro sprig. Serve at once.

Yield: 3-4 servings

Slightly Adapted from Fine Cooking

I have a little confession to make… I don’t really care for cold-cut sandwiches. Ironically, this is my go-to brown-bag lunch standard when I don’t have any leftovers to take to work. I feel like a good sandwich needs something other than a layer of meat, cheese, and mayo or mustard. [...]]]>

I have a little confession to make… I don’t really care for cold-cut sandwiches. Ironically, this is my go-to brown-bag lunch standard when I don’t have any leftovers to take to work. I feel like a good sandwich needs something other than a layer of meat, cheese, and mayo or mustard. It needs something extra! Hot sandwiches, on the other hand, are my secret obsession… melts in particular. From tuna melts to paninis, nothing says comfort like a good sandwich melts: crusty bread stuffed with gooey cheese and some juicy bits of the filling. and this one also gets extra sweetness from the caramelized onion slices.  An ideal lunch for me would be a hot sandwich with a bowl of homemade tomato soup.

I decided to make patty melts when I made my first Caraway Rye Bread successfully.  Not only that I figured that it was an ideal sandwich to highlight the bread, I had been craving a hot sandwich for our lunches on the weekends. But then, since the weather was warmer when I was preparing this and the sun was out, I actually asked my hubby if he could grill the hamburger patties on the deck, and he said, “No, that won’t be a patty melt if you grill the patties.” And he’s so right (I was so busted, since obviously, I had never made them before). Everything is cooked on the skillet together creating a perfect marriage in heaven of half grilled cheese and half hamburger.

Ingredients
1-1/2 lbs ground beef
Kosher salt and freshly ground black pepper, to taste
5 tbsp canola oil
2 medium yellow onions, halved and thinly sliced
12 slices rye bread
12 thin slices cheddar, Swiss, or American cheese
8 tbsp. unsalted butter, softened
Pickles for serving (optional)

Directions
Season beef with salt and pepper. Divide the meat into six 1/4-inch thick patties that are slightly wider and longer than the bread slices. Set aside.

Heat 2 tbsp of oil in a 12-inch cast-iron skillet over medium-high heat. Add the onions, season with salt and pepper, until softened and browned, about 10-12 minutes. Transfer the onions to a bowl; wipe out the skillet. Working in 3 batches, heat 1 tbsp of oil in the same skillet over high heat. Add 2 burger patties and cook, flipping once, until well-browned, about 4 minutes total. Repeat with remaining patties. Transfer the patties to a plate.

Top each of 6 bread slices with some of the onions, a cheese slice, and a burger patty. Top each burger with a cheese slice, and a piece of bread. Using a butter knife, spread butter over the top and bottom of each sandwich.

Heat a 12-inch non-stick skillet over medium heat. Working in 3-batches, cook the sandwiches, flipping once, until golden brown and warmed throughout, about 6 minutes. Serve pickles if you like.

Yield: 6 servings

Adapted from Saveur: The New Comfort Food – Home Cooking from Around the World

I’m completely amazed by how creative my fellow food bloggers are out there! Before blogging, and even knowing about food blogs back four years ago, where did I get all of my meal inspirations from? This soup was a recipe that I was so glad to find a few months ago [...]]]>

I’m completely amazed by how creative my fellow food bloggers are out there! Before blogging, and even knowing about food blogs back four years ago, where did I get all of my meal inspirations from? This soup was a recipe that I was so glad to find a few months ago and bookmarked then for next winter. However, with the rain that we’ve had here in Iowa in the past few days, I decided to pull this ahead and make the soup for dinner. I love stuffed peppers, but honestly, I just don’t have the patience to go through the step by step for all of the preparation. Fortunately, I had leftover cooked white rice (brown rice would have been healthier, but hey, I had to use up what I had) and a few red peppers in the frig. This soup was hearty, full of great flavors, and scored another point for me for its versatility and quick prep (well, relatively speaking for a soup). You can skip the meat if you’d like to make it vegetarian. My husband and daughter really loved slurping on this soup, and we enjoyed them with garlic bread. Next time, I may add more peppers and red pepper flakes to increase the heat level. I am also going to try freezing the soup (without the rice) for quick meals in the future.

Ingredients
3 cups cooked brown rice (I used white rice)
1 lb 95% lean ground beef (ground turkey should work here as well if you choose)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

Directions
In a large pot or dutch oven, brown ground beef on high heat. Season with salt. Drain fat if any and reduce heat to medium-low. Add chopped peppers, onions and garlic. Cook about 5 minutes on low heat.

Add canned tomatoes, tomato sauce, chicken broth, and marjoram. Season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1-1/3 cups of soup in each bowl and top with 1/2 cup cooked rice.

Yield: 6-8 servings

Adapted from Skinny Taste

Do you like peanut butter? If the answer is yes, then you would love this frosting. The chocolate cupcake on this post is just a mean for the frosting. Because dear readers, I might have just found my absolutely favorite frosting. I was just getting ready to finish up my stash [...]]]>

Do you like peanut butter? If the answer is yes, then you would love this frosting. The chocolate cupcake on this post is just a mean for the frosting. Because dear readers, I might have just found my absolutely favorite frosting. I was just getting ready to finish up my stash of peanut butter eggs from Easter, and I needed to bring cupcakes to work for a co-worker who’s getting hitched this weekend…  and I thought, hmm… I should do a peanut butter frosting one of these days. My co-worker though, first requested a lemon poppy-seed “cupcake” with some sort of “glaze”. Then I asked him if he wanted a “cupcake” or a “muffin”, and he asked what’s the difference? I had to laugh So I asked him if he’d care if I come up with my own cupcake idea, and he said go for it.  I think he was glad when I brought these instead of the “lemon poppy-seed” cupcake or muffin.

Believe it or not, I didn’t have any peanut butter frosting recipe saved on my Google reader, so I decided to just add peanut butter to my favorite classic fluffy vanilla frosting that I love.  The only thing that I might do differently next time is add some butter to give it a little softer texture for easier pipping (I’m thinking maybe another 1/2 stick). A cup of peanut butter added enough “peanut butter” flavor to the vanilla frosting (I first started with a half of cup). The frosting was a little bit tough to pipe at first (almost too stiff), even though I had the butter at room temperature. But regardless, they tasted perfect! When I have more time next time, I may also go out and make peanut butter filling or drizzle some melted chocolate to make it a peanut butter heaven. But dear friends, if you haven’t tried these… you’re missing out!

I used this Hershey’s Perfect Chocolate Cupcake as the Chocolate cupcake base. If you prefer, you can also make these Devil’s Food Cupcakes, that have denser texture.

Ingredients
1 -1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1 cup creamy peanut butter

Directions
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Add peanut butter.

Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Adapted from Martha Stewart

If I have a fairy grandmother who can grant me one thing about summer that I get to enjoy all year long… it would be the bounty of fresh produce. I don’t need to have the 90-degrees weather all year long (although it would be nice), or the sunshine (which would [...]]]>

If I have a fairy grandmother who can grant me one thing about summer that I get to enjoy all year long… it would be the bounty of fresh produce. I don’t need to have the 90-degrees weather all year long (although it would be nice), or the sunshine (which would give me extra time to photograph my pictures!). But I would definitely love the fruits and vegetables. This recipe below is a slightly simpler version of this recipe that I had shared in the past for Baby Bok Choy with Shrimp and Tofu. I was very giddy when I saw rows and rows of these perfect little bundles at the grocery store recently.  I spent many years cooking vegetables like this, and can eat a bowl of this vegetable with just a little bit of rice and be totally content. I would even take this dish anytime over this finger-licking fried chicken… it is that good.

I added some minced ginger on this vegetarian version without the shrimp, and also sprinkled some red pepper flakes for added heat. This is a very versatile dish, you can throw in some thinly sliced pork if you want. Add some green onions if you have leftover in the frig that needs to be used up. Use water if you don’t have broth, and if you don’t care for ginger, you can also omit it. Just make sure that you season them with salt and pepper (white or black) to taste.

Ingredients
8 baby bok choys
1 tablespoon of olive oil
1 teaspoon of minced garlic
1 teaspoon of minced ginger
Up to 1/2 cup of vegetable broth or water (quantity depending on how much broth you’d like)
A pinch of red pepper flakes (optional)
Salt and pepper to taste

Directions
Rinse bok choy thoroughly. Slice vertically into two as shown on the picture.

Heat the oil in a wok or a pan. Add garlic and ginger, and saute until garlic is slightly browned.

Add bok-choy to the pan, pour the broth in, and cover the pan. Let it simmer for a few minutes until they are slightly wilted.

Sprinkle the red pepper flakes. Season with salt and pepper. Serve hot as a side dish to rice.

Yield: 1-2 servings of side-dish