Curried Tomato,Soybean & Rice One-Pot


I think I’ll keep this post short and sweet with a little added spice today.
Annoyingly I have come down with a nasty chest infection which has forced me to take a day off work. I suppose it’s not such a bad thing to stay at home and rest instead of spreading my smelly germs around the school. However, I really can’t handle being cooped up in the flat all day. Sadly, I have no energy to do much, but I’m sure there is a little left in me to write a post on a one-pot rice cooker dish I made last night. I really wanted to share this one. “It’s up there”, as Andy groaned in enjoyment to me last night. I hope it’s up there for you too.

I actually wasn’t so sure how this meal would turn out as I was purely experimenting, but not in an extremely adventurous way though. In saying that, I think I have a fairly good idea on ingredients and flavours which work well together without following a recipe so kind of knew it might taste half decent. I also hadn’t made a full dish in my rice cooker for a while, so thought, since I was feeling out of energy and steam, it was the perfect meal to make, offering me the goodness I need to get better.

By the time the dish was ready the sun had completely set leaving me no natural light to show off my food in a photo. Dull cooker hood lighting is what I settled for. This made my dish look not to dissimilar to a rice and baked beans combo. I swear to you though, baked beans were no where near this dish or my house thankfully.

I would have preferred to use chick peas, but I just had to use what I had on hand. Since I have been asked to make it again there will be ample oportunity for modification. Hopefully, by then, the sun will be shining to show off the goods with a mouth watering snap. For now, here’s an Idea of what it looked like last night.

This dish was so full of flavour you don’t even notice an absence of meat. It contains enough protein and nutrition without adding meat. In saying that I never miss meat, but I’m sure Andy does.
This dish was just too easy. With having such a heavy schedule at times, it’s perfect for me.

The aroma it releases whilst cooking really waters your mouth, but the true joy is in the eating. Give it a go, you’ll see what I mean. What you can’t see in the photo above are the crunched almonds I sprinkled on top before serving. They really make this one memorable for me. Those and the cottage cheese, Yummmm…

What I enjoy most about cooking is when dishes are easy to prepare, but offer amazingly delicious results good enough to impress. I also love knowing what’s in my food and the benifits it can give my body. Got to stay beautiful and healthy if I want to continue traveling the way I do.

I don’t know if it’s because of the restaurants I choose to eat in, but I never feel satisfied after a meal. Of course I’ll feel full but I either leave with over powering guilt that I’ve gone way over my calorie limit, or annoyed that there wasn’t enough goodness in what I had eaten due ti it being destroyed with butter, oil and salt. Living in Japan, does offer a lot of healthy option in restaurants adding soba noodles, sashimi and tofu and an array of salads. However, even Japanese chefs can take short cuts by adding unnecessary oil or lard to their soups for flavour, or over dress and drown their salads or by deep-frying and over seasoning their vegetables. I have found a couple of cafes which offer the goodness I look for especially he one I visited on my birthday. But finding cafes like those are like finding a needle in a hay stack.

For me I prefer to cook at home, more satisfaction for the money in my opinion. Living in the country offers you the freshest of vegetables, which you’d be a fool to pass up.

So, back to the one-pot, this dish couldn’t be easier. If you have a rice cooker and love to experiment like me, give this one go. I have never used a pressure or slow cooker before, but I’m sure it would also work in any of those. If you do like the sound of it and try it out, please let me know what you think. Or if you have suggestions to make it even better my coments box is always open.

Oops I must have had more energy than I thought as this post is possibly longer than the others I’ve written.

Appologies if I went on a bit too much.
Happy cooking 🙂

Here you, go;

Ingredients: (serves 4)

  • 1 cup white rice
  • 1/2 cup brown rice
  • 1 tin of organic plum tomatoes
  • 500mls water
  • 2 sachets of Konbu Dashi
  • 1 inch of fresh root ginger (chopped)
  • 2 plump cloves of garlic
  • 1tsp ground cumin
  • 1 tbsp curry powder
  • 1/2 tsp turmeric
  • 100g soy beans (Garbanzo/chick peas would also be fabulous)
  • 1 cup chopped spinach
  • 2 tbsp chopped coriander
  • 1 small onion (diced)
  • 2 tbsp crushed almonds (they make the dish. They beautiful flavour and texture)
  • 2 tbsp cottage cheese

Directions:

  1. Simply put all ingredients into the rice cooker leaving out the spinach and coriander
  2. Set to the porridge setting and press cook.
  3. After 20 minutes, open the cooker to stir the ingredients again. Close and wait for the music. (My cooker plays twinkle twinkle little star when the food is done :D)
  4. Stir though the herbs and spinach
  5. dish up the risotto style dish on smallish plates
  6. Top with the cottage cheese and crushed almonds and enjoy.
  7. I also squeezed a little lemon juice on my portion (only because I love citrus flavoured curries)

Red Thai Curry


Andy and I have been living the life on the road, eating in Izakaya and convenience stores as we complete the 88 temple pilgrimage here on Shikoku Island. Moving from hostel to hostel, temple to temple and izakaya to izakaya my body is craving fresh foooood or anything that’s not oily.
We have finally finished the pilgrimage, which has taken a year on an off to complete.   The journey has been wonderful and memorable, but we are happy to have completed it.
We are now relaxing at home filling our vacation with Japanese study, yoga, painting, cooking and of course eating.
I wanted a wee break from Japanese food for a night so I decided to throw together a yummy red Thai curry.
This dish never fails to please and extremely easy to make. All I need now is a camera, which takes decent night shots, to do the dish justice.   Thankfully I have an excuse to splash out for (or hint to my folks for) the camera of my dreams in a month, however a little unfortunate that it has to be because I turn th***y.
Until then here is an idea of what it looked like:

Red Thai Curry

I usually serve this curry with soba noodles or brown rice and barley, however anything works.
Ingredients (sauce): (serves 2)
  • tblsp Olive Oil
  • 1 red pepper
  • 1 green pepper
  • 1/2 onion (red is best)
  • 1 inch fresh ginger
  • 2 cloves garlic
  • 1 desert spoon of brown or palm sugar
  • 1/2 can coconut milk
  • 1/4 cup water
  • 1 dessert spoon fish sauce.
  • 2 white fish stakes (chopped into bite size chunks)
  • 1 desert spoon red Thai paste (reduce or increase to your desired spiciness)
  • a handful of chopped fresh coriander
  • 1 chopped scallion(thin green onion) to garnish
Directions:
  1. sweat the onion in a wok or deep pan in the olive oil
  2. add the pepper, ginger and garlic then the fish sauce
  3. Shake the can of coconut milk before opening then add half to the wok
  4. add the water then the Thai paste and the sugar bring to the boil then reduce the heat
  5. Add the fish and cook for 1 to 2 mins
  6. Finally add the coriander then serve with noodles or rice and garnish with the scallion.

Here’s a few more of the sakura images I took today.  Looking forward to Sunday’s picnic, where I can indulge and be indulged.