Thai Sticky Rice with Mango

Summer has been very busy and I am sorry to report that my cooking has been minimal. Lunch is usually tomato or cucumber salad and  savory tartines (bread topped with some kind of cheese), or crackers and hummus, or a panini, and dinner is nothing that exciting either. So, thank God for Cooking Club! The last one was dubbed “Thai in July” and it was, as always, delicious and inspiring. I brought the quintessential Thai dessert: sticky rice with mango.

I used my beloved rice cooker and it made the whole process so easy, I felt a little guilty to bring a zero-challenge contribution to Cooking Club. You may think a rice cooker is just another gadget that takes up space in the kitchen but to me, it is a life saver, it makes perfect rice (even brown) every single time and it keeps it warm so I can start it, leave home and come back to ready-rice. Did I mention the model I own also steams veggies and meat or fish. Yep, it's that good!

You should find sticky rice, also labeled sweet rice or glutinous rice in any Asian markets. I am lucky to have both H-Mart and Lotte within a few miles and going there is like a mini trip to a far-away land -- no passport required. I love it!

Serves 6 to 8 (based on a recipe from Quick and Easy Thai by Nancie McDermott)

• 1 ½ cups Thai sticky rice = 280 g de riz gluant (aussi appelé riz glutineux ou riz doux)
• 2 cups unsweetened coconut milk = 475 ml de lait de coco (non sucré)
• 1 cup sugar (I used organic evaporated cane sugar) = 200 g de sucre
• ½ teaspoon salt = ½ cuillère à café de sel
• 3 or 4 ripe mangoes, peeled and sliced = 3 ou 4 mangues bien mûres, épluchées et coupées en lamelles

Place sticky rice in large bowl and add enough water to cover. Soak for at least 4 hours or overnight. Drain the rice and transfer to rice cooker, cook as per manufacturer's directions, or steam rice in steamer basket over gently boiling water for about 30 to 45 minutes.

 

Meanwhile, combine the coconut milk, sugar and salt in a saucepan. Cook over medium heat for about 5 minutes, stirring a few times until sugar has fully dissolved. Set aside.

 

When the rice is done (“ding” – I love my rice cooker!), you should have about 4 cups of cooked sticky rice. Transfer it to a large bowl, pour about ¾ of the sweet coconut sauce all over and stir to distribute it evenly into the hot rice. Cover and let rest for 1 to 3 hours. The rice will absorb almost all the sauce.

When ready to serve, place a generous portion of sticky rice in a small bowl or plate, drizzle additional sweet coconut sauce on top if desired and place a few slices of mango on the side. Enjoy!

 

Oatmeal and Dried Fruit Squares

There are lots of pool time ahead in our summer schedule, including early swim practices and meets. These oatmeal squares are a great on-the-go breakfast or snack. They are quite different in terms of texture and taste than the other oatmeal squares I posted a couple of years ago. They are also a bit healthier. I make them nut-free to keep everyone on the swim team safe but if you know allergies are not an issue, feel free to throw in walnuts or almonds. This batch included dried cranberries and blueberries, pepitas (pumpkin seeds) and bittersweet chocolate chips. I think the next one will have dried apricots and mango, white chocolate chips and shredded coconut. Can't wait!

Makes 20-25 squares

• 2 cups old fashioned oats = 160 g de flocons d'avoine
• 1 cup unbleached flour = 120 g de farine
• ½ teaspoon cinnamon = ½ cuillère à café cannelle
• pinch of salt = une pincée de sel
• 1 teaspoon baking powder = 1 cuillère à café levure
• ¼ cup evaporated cane juice sugar = 4 cuillères à soupe de sucre non-raffiné (bio)
• 1 ½ cup buttermilk = 350 ml de lait ribot (ou de lait normal)
• ¼ cup applesauce = 4 cuillères à soupe de compote de pomme
• ¼ cup oil (canola, coconut...) = 4 cuillères à soupe d'huile
• 1 large egg = 1 oeuf
• 1 teaspoon vanilla = 1 cuillère à café de vanille
• ½ cup dried fruit (cranberries, raisins, blueberries, apricot...), chopped if needed = 50 à 75 g de fruits secs, coupés en morceaux si besoin
• ¼ to ½ cup chocolate chips or chunks = 25 à 50 g de pépites ou petits dés de chocolat
• ¼ cup pepitas (or any chopped nuts) = 30 g de graines de citrouille ou tournesol, ou de noix
• ¼ cup shredded coconut (optional) = 30 g de noix de coco râpée

Preheat oven to 375 degrees.

Combine oats, flour, cinnamon, salt, baking powder and sugar in a large bowl.

Mix the buttermilk, applesauce, oil, egg, and vanilla in another bowl.
Pour the wet mixture into the dry ingredients, stir gently to combine. Fold in the dried fruits, chocolate chips, pepitas (or nuts if using) and shredded coconut.

Pour the oatmeal mixture into a buttered 7 x 11 inch baking dish.

Bake for about 35 minutes. Remove from oven and let cool down completely. Cut into squares. Enjoy!

 

 

Note: I keep the oatmeal squares in a sealed container in the fridge and just microwave each for 10 seconds before serving.

 

 

Hummus in Cucumber Cups

In the summer, I could live on hummus. Seriously: hummus + pita bread + carrots, cucumber and bell pepper strips = lunch. Every day. There is nothing like hummus made from scratch. Sorry, I just don't like the taste of pre-packaged hummus. {Yes, I am a hummus snob}. You can use canned chickpeas but dried chickpeas are so much cheaper, and you don't have to worry about the lining of the can, recycling, etc.. Better for your wallet, better for the environment: win-win!

There are several ways to cook dried chickpeas: in a pressure cooker, on the stove, or in a slow cooker. I like the latter because that way you don't need to pre-soak them. Place 7 cups of water, 1 lb of dried chickpeas (sorted and rinsed), and ¼ teaspoon of baking soda in the slow-cooker. Cover and cook on low for about 8 hours --7 (for firmer chickpeas) or 9 hours (for softer chickpeas – ideal for hummus or chickpea salad). Drain and use immediately, or refrigerate for a few days.

The nice thing about making your own hummus is that you can customize it to your taste: some people like theirs garlicky, some like it lemony. The recipe below is just in the middle, feel free to taste and adjust as you go. Sometimes, I even throw in a few kalamata olives, or roasted bell peppers.

There's nothing wrong with serving hummus in a bowl but he cucumber cups make for a cute and fun presentation, and a nice little one-bite appetizer for a summer cook-out!

For the hummus:

• 2 cups well-cooked or canned chickpeas, drained = 450 g de pois chiches (cuits ou en conserve,  égouttés)
• ¼ cup tahini (sesame seed paste) = 4 cuillères à soupe de tahini
• 2 tablespoons plain Greek yogurt (optional) = 2 cuillères à soupe de yaourt grec nature (facultatif)
• ¼ cup extra-virgin olive oil, plus extra for drizzling = 60 ml d'huile d'olive + 1-2 cuillères à soupe pour la présentation
• 2 cloves garlic, peeled = 2 gousses d'ail
• Salt and freshly ground black pepper to taste = sel et poivre
• 2 teaspoons ground paprika, plus a sprinkling for garnish = 2 cuillères à café de paprika + une pincée pour la présentation
• Juice of 1 lemon = jus d'1 citron

Put everything in a food processor and puree until smooth. If you want to serve as is, transfer to a bowl, drizzle with extra olive oil and sprinkle a little paprika on top.

 

 

 

For the cucumber cups:

• Hummus
• 2 or 3 long cucumbers
• Crumbled feta or chopped olives for garnish

Using a vegetable peeler, peel strips on each cucumber to make a stripe pattern. Cut cucumbers crosswise into ¾-inch slices. Use a melon baller or a round measuring spoon and scoop out the center of each cucumber slice to form a little cup. Fill each cup with about a tablespoon of hummus. Top with crumbled feta or chopped olives. Serve immediately or keep in the fridge until ready to serve. Enjoy!

Blueberry Muffins

This basic recipe yields super moist, airy muffins and works with other fruit as well. Actually, I just made another batch today, this time with rhubarb and strawberries. Oh my, that combo was delicious, but there's something about blueberry muffins I just love, love, love. Depending on my mood, I either use lemon zest to brighten the flavors, or vanilla extract for a little more sweetness. Your choice!

Makes 12 muffins

• 1 ½ cups unbleached flour = 175 g de farine
• 2 teaspoons baking powder = 2 cuillères à café de levure chimique
• ¼ teaspoon baking soda = ¼ cuillère à café de bicarbonate de sodium
• Pinch of salt = une pincée de sel
• 1 egg, beaten = 1 oeuf, battu
• 5 fl. oz. Milk = 150 ml de lait
• ½ cup butter, melted = 110 g de beurre, fondu
• 1 teaspoon vanilla extract OR zest from 1 lemon = 1 cuillère à café de vanille OU le zeste d'un citron
• ½ to ¾ cup sugar = 100 à 150 g de sucre
• 1 ½ cups blueberries (fresh or frozen) = 180 g de myrtilles

Preheat oven to 400 degrees.

Stir the flour, baking powder, baking soda and salt together in a large bowl.

Combine the egg, milk, butter and vanilla extract or lemon zest in another bowl. Add to the dry mixture. Mix until just combined, don't over stir. Gently fold in sugar and blueberries.

Divide evenly between a 12-muffin tin and bake for 18 to 22 minutes. Enjoy!

 

Note: if you like a little bit of a crunchy top, sprinkle some brown sugar before baking.

Savory Bread Pudding

Lots of things going on in at the beginning of May: Cooking Club, Teacher Appreciation Week and Mother's day... This savory bread pudding is a great addition to any brunch you might be invited to. It is super easy to make, and convenient too, as you put everything together the night before, then let it rest in the fridge overnight for the bread to absorb all the custard and bake in the morning. It is also very versatile: I have made it with kale and butternut squash in the fall and zucchini and roasted grape tomatoes in the summer. I like to keep it vegetarian but you could definitely add bacon or sausage. I recommend using good, rustic, whole-grain French bread and any combination cheeses you like – I am a big fan of Trader Joe's Quattro Formaggio, a blend of asiago, fontina, parmesan and provolone.

Serves 8-10

• 2 tablespoons butter = 30 g de beurre
• 1 medium onion, finely chopped = 1 oignon, coupé en morceaux
• 1 red bell pepper, chopped = 1 poivron rouge, coupé en morceaux
• 6 oz. baby spinach = 170 g de jeunes pousses d'épinards
• Salt & pepper = sel et poivre
• Pinch nutmeg = une pincée de noix de muscade
• 8 cups cubed (1 inch) French bread (½ lb) = 225 g de pain (baguette, batard), coupé en cubes de 2 cm
• 2 cups grated cheese = 170 g de fromage râpé
• 2 ¾ cups milk = 650 ml de lait
• 6 eggs = 6 oeufs
• 2 tablespoons Dijon mustard = 2 cuillères à soupe de moutarde forte

 

Melt butter in a large heavy skillet over moderate heat, add onion and bell pepper and cook stirring, until soft (about 5 minutes). Season with about ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg. Stir in handfuls of spinach, and cook until it all wilts. Remove from heat.

 

Mix bread cubes, cheese and spinach mixture in a very large bowl. Transfer to to a buttered gratin dish.

 

Whisk together milk, eggs, mustard, and another ½ teaspoon salt and ¼ teaspoon pepper and pour evenly over the bread mixture. Chill, covered with plastic wrap, overnight.

Preheat oven to 350°F. Let bread pudding stand at room temperature 30-45 minutes.

 

Bake, uncovered, until puffed and golden brown, about 50 minutes. Let stand 5-10 minutes before serving. Enjoy!

Mini Greek Frittatas

I love eggs for a quick protein boost in the morning or for a snack. I often make those mini frittatas for our Sunday brunch and save extras for busy week-day breakfasts or for my son's lunchbox. The best part is that you can use customize them with what you have: bacon (cooked and crumbled) and cheddar, zucchini (diced and sauteed) and goat cheese, bell pepper and gruyère...

Makes 24 mini frittatas

• 6 large eggs = 6 oeufs
• ¼ cup milk = 60 ml de lait
• 2 tablespoons heavy cream = 2 cuillères à soupe de crème fleurette
• Salt & pepper (about ¼ teaspoon each) = sel et poivre
• ¼ cup shredded spinach (fresh or thawed) = 60 g d'épinards hâchés et égouttés
• ¼ cup crumbled feta = 40 g de feta émiettée
• A few black olives, sliced = quelques olives noires, coupées en rondelles

Preheat the oven to 350°F / 180°C.

Generously grease one (24) or two (12) mini muffin pans with olive oil spray. Whisk the eggs, milk, salt and pepper in a bowl. Stir in the spinach and feta. Pour egg mixture evenly into the 24 mini muffin cups and top each with an olive slice in the middle. Bake for about 10 minutes. Remove from muffin pan and serve right away.

 

Note: You can also keep those (cooked) in the fridge for a few days, just pop in the microwave for 30 seconds to reheat. They are also great at room temperature in your kids' lunch box.

 

Aloo Tikki

Lately, I have been on a quest to “master” Indian cooking. Well, I don't think I can ever truly master it but I want to be able to serve a decent Indian dinner and cut back on take-out! Of course, it helps that one of my best friends is from India and that she took me to the Indian grocery store, guiding me through aisles of spices, legumes, flours and other specialty items. I was like a kid in a candy store, went home and started reading through recipes after recipes. So expect more Indian flavors to grace this blog soon!

Aloo tikki is my husband's favorite Indian appetizer. The spiced potato patties are a traditional North Indian street food. Vendors fry them and serve them with coriander-mint and tamarind chutneys. I wanted to avoid frying them in too much oil, so I browned them in a pan brushed with safflower oil and finish them off in the oven. They are vegan, dairy and gluten-free (just don't use breadcrumbs, try chickpea flour for a similar texture, or omit all together, they will just be a little softer). My husband said it was the best aloo tikki he's ever had. I had a really hard time saving enough to serve to my cooking club friends the next day!

Makes 16-20 patties

• 4 large potatoes (I used Gold), scrubbed clean = 4 pommes de terre, nettoyées
• 2 tablespoons any neutral (safflower, grapeseed...) oil, divided = 2 cuillères à soupe d'huile au gout neutre
• 1 teaspoon cumin seeds = 1 cuillère à café de graines de cumin
• 1 teaspoon turmeric powder = 1 cuillère à café de curcuma
• 1 small yellow onion, minced (about 2/3 cup) = 1 petit oignon jaune, émincé
• 1-inch piece ginger, peeled and grated (about 2 tablespoons) = 2 cuillère à soupe de gingembre râpé
• 1 to 2 green chiles, stems removed and finely minced = 1 ou 2 piments verts, finement émincés
• 2/3 cup frozen peas, defrosted = 85 g de petits pois
• 1 teaspoon coriander powder = 1 cuillère à café de coriandre en poudre
• 1 teaspoon garam masala = 1 cuillère à café de garam masala
• ½ teaspoon red chile powder = ½ cuillère à café de chili en poudre
• ½ teaspoon cayenne = ½ cuillère à café de poivre de cayenne
• Sea salt = sel marin
• 1 to 2 tablespoons gram flour (besan) or bread crumbs, optional = 1 à 2 cuillères à soupe de farine de pois chiche ou de chapelure, facultative
• 1 tablespoon lemon juice = 1 cuillère à soupe de jus de citron

Put potatoes in boiling water. Simmer about 20-25 minutes until they are soft when poked with a fork. Remove and cool down on a large plate. Peel and mash. Set aside.

Heat oil in a large sauté pan over medium-high heat. Add cumin seeds and turmeric, and cook for 30 seconds until the seeds sizzle. Add minced onion and a pinch of sea salt. Cook about 2 minutes, stirring a few times. Add minced ginger and green chile. Cook another minute or so. Add peas and cook for an additional minute. Remove from stove and add the mixture to the mashed potatoes.

Add coriander, garam masala, red chile, a teaspoon of sea salt and chickpea flour or breadcrumbs if using. Use your hands and mix well. Add lemon juice and mix again.

Take about 4 tablespoons of the mixture, roll it into a small ball and flatten it to make a 2” patty. Place on a large platter and continue to make patties out of the entire mixture.

Brush about 1 tablespoon of oil in a large frying pan and heat over medium-high heat. Carefully place 5 patties in the pan, and cook until brown (about 2 minutes). Flip and brown on the other side. Transfer to a baking sheet lined with parchment paper. Repeat until all patties are browned.

Bake in 350°F preheated oven for 6-8 minutes. Serve with coriander and tamarind chutneys.