Rice Cooker Pepper Lunch
Easy Rice Cooker Pepper Lunch Recipe @SubtleAsianBaking 🍚🍠
Ingredients:
- 2 cups uncooked white rice
- 2 cups water (follow your rice cooker's instructions for water-to-rice ratios)
- 2 teaspoons toasted sesame oil
- 1/2 cup frozen veggie medley (peas, corn, carrots, etc...)
- About 1/2 pound protein, like slices of uncooked beef
- 1 small, thin sweet potato (optional)
- 1 tablespoon butter
- Black pepper
For the sauce for the proteins:
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons oyster sauce
- 1/2 teaspoons garlic powder
- 1/2 teaspoons MSG (optional)
Preparation:
1. Rinse the rice until the water runs clear. Place the rice and water in the rice cooker bowl.
2. Season the rice base: Add the sesame oil, and spread the frozen veggie medley evenly over the rice.
3. Prepare the protein and sauce: In a small bowl, mix together soy sauce, mirin, oyster sauce, garlic powder, and MSG (if using). Place the protein slices on top of the veggies in the rice cooker bowl, and drizzle the sauce over them. If using, tuck the sweet potato (whole or sliced) to the side or under the protein. Top everything with butter and a sprinkle of black pepper.
4. Select the Mixed setting if your rice cooker offers multiple options; otherwise, cook on the standard white rice setting.
5. When the cycle ends, check doneness. If the sweet potato is still firm, let it rest in the hot rice cooker for 10 minutes, or microwave for 1 minute on High before serving.
#ricecooker #lunchideas #homecooked
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Sunday, 6 September 2026
New video by Tasty on YouTube
Japanese Cooking Alphabet Sa Shi Su Se So
🎥: https://youtu.be/Xw-99XMJ2ig Goodbye A-B-C, hello Sa-Shi-Su-Se-So! 🇯🇵 In our newest video, “Japanese School Lunch vs. American School Lunch,” @RieMcClenny takes us through a day in the life of a Japanese student, explores what goes into some traditional school lunches, and even shows us how to make them! 👀 #SaShiSuSeSo #JapaneseSchool #AmericanLunch
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🎥: https://youtu.be/Xw-99XMJ2ig Goodbye A-B-C, hello Sa-Shi-Su-Se-So! 🇯🇵 In our newest video, “Japanese School Lunch vs. American School Lunch,” @RieMcClenny takes us through a day in the life of a Japanese student, explores what goes into some traditional school lunches, and even shows us how to make them! 👀 #SaShiSuSeSo #JapaneseSchool #AmericanLunch
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New video by Tastemade on YouTube
You Need to Make Chocolate Stuffed Shells! #chocolate #pasta #dessert
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New video by Tasty on YouTube
Pumpkin Risotto
📝: https://ift.tt/5SbaLov Pumpkin Risotto 🎃🍂 INGREDIENTS: - 3 ounces prosciutto - 3 cups low sodium chicken or vegetable broth - ½ cup water - 2 tablespoons unsalted butter - 1 large shallot, minced - 4 cloves garlic, minced - 1 sprig fresh sage - 1 sprig fresh rosemary - 1 sprig fresh thyme - Salt, to taste - Black pepper, to taste - 1 cup Aborio rice - ½ cup dry white wine - 1 10-ounce can pumpkin purée - ½ cup freshly grated Parmigiano Reggiano - 1 ball burrata cheese - Extra-virgin olive oil, for garnish PREPARATION: 1. To crisp the prosciutto, place the slices in an air fryer and air fry (no preheat needed) at 400˚F (200˚C) for 3-5 minutes, or until crispy. Remove and reserve. They will continue to crisp as they cool. 2. Warm the broth by adding the broth and water to a pot. Heat over medium-low until warm and adjust the heat as needed. 3. In a large sauté pan or skillet, melt the butter. Add the shallot, garlic, sage, thyme, rosemary, salt, and pepper. Stir and cook for several minutes until fragrant. 4. Add the rice and stir, cooking for about 2 minutes, or until the grains start to become translucent around the edges. Add the white wine and cook until it is absorbed. 5. Add about 1 cup of the warmed broth mixture at a time, and stir constantly until the liquid is absorbed. Repeat with the remaining liquid, 1 cup at a time. 6. Before adding the final cup of broth, remove the herb sprigs. Then add the broth and pumpkin purée, stirring to combine and cook until most of the liquid is absorbed, but risotto remains creamy. 7. Remove the risotto from the heat and stir in the grated cheese. Season with additional salt and pepper to taste. Garnish with burrata, crispy prosciutto, and olive oil. Serve immediately. 8. Enjoy! #pumpkin #risotto #prosciutto
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📝: https://ift.tt/5SbaLov Pumpkin Risotto 🎃🍂 INGREDIENTS: - 3 ounces prosciutto - 3 cups low sodium chicken or vegetable broth - ½ cup water - 2 tablespoons unsalted butter - 1 large shallot, minced - 4 cloves garlic, minced - 1 sprig fresh sage - 1 sprig fresh rosemary - 1 sprig fresh thyme - Salt, to taste - Black pepper, to taste - 1 cup Aborio rice - ½ cup dry white wine - 1 10-ounce can pumpkin purée - ½ cup freshly grated Parmigiano Reggiano - 1 ball burrata cheese - Extra-virgin olive oil, for garnish PREPARATION: 1. To crisp the prosciutto, place the slices in an air fryer and air fry (no preheat needed) at 400˚F (200˚C) for 3-5 minutes, or until crispy. Remove and reserve. They will continue to crisp as they cool. 2. Warm the broth by adding the broth and water to a pot. Heat over medium-low until warm and adjust the heat as needed. 3. In a large sauté pan or skillet, melt the butter. Add the shallot, garlic, sage, thyme, rosemary, salt, and pepper. Stir and cook for several minutes until fragrant. 4. Add the rice and stir, cooking for about 2 minutes, or until the grains start to become translucent around the edges. Add the white wine and cook until it is absorbed. 5. Add about 1 cup of the warmed broth mixture at a time, and stir constantly until the liquid is absorbed. Repeat with the remaining liquid, 1 cup at a time. 6. Before adding the final cup of broth, remove the herb sprigs. Then add the broth and pumpkin purée, stirring to combine and cook until most of the liquid is absorbed, but risotto remains creamy. 7. Remove the risotto from the heat and stir in the grated cheese. Season with additional salt and pepper to taste. Garnish with burrata, crispy prosciutto, and olive oil. Serve immediately. 8. Enjoy! #pumpkin #risotto #prosciutto
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Saturday, 5 September 2026
New video by Tastemade on YouTube
Make Sure to Eat Your Greens! #lasagna #spinach #cheesepull
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still life food photography by Jackie Alppers of exotic mushrooms and purple basil fresh from the farmers' market.
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via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/jackiealpers/55481967242/in/pool-74921284@N00
Jackie Alpers has added a photo to the pool:
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/jackiealpers/55481967242/in/pool-74921284@N00
Friday, 4 September 2026
New video by Tasty on YouTube
Fall 2: Deadpoint - Thai Food Tour
How many of these Thai dishes have you tried? The cast and crew of “Fall 2: Deadpoint” tried so many delicious bites at Chatuchak Market on a day off. This is the largest outdoor market IN THE WORLD with over 15,000 stalls. We wanted to test how much Thai food you could get for only $20. “Fall 2: Deadpoint” is now playing in theaters. Get tickets now! 🎟️ #Fall2 #Deadpoint #Thailand
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How many of these Thai dishes have you tried? The cast and crew of “Fall 2: Deadpoint” tried so many delicious bites at Chatuchak Market on a day off. This is the largest outdoor market IN THE WORLD with over 15,000 stalls. We wanted to test how much Thai food you could get for only $20. “Fall 2: Deadpoint” is now playing in theaters. Get tickets now! 🎟️ #Fall2 #Deadpoint #Thailand
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