How to Make Sizzling Rice Soup

How to Make Sizzing Rice Soup

A steaming bowl of chicken broth is brought to the table. As the server pours crisped rice into the bowl the air is filled with the sound of sizzling and popping. It’s sizzling rice soup, one of my favourite soups at any Chinese restaurant. It is light and full of flavor. The crispy rice adds a fun crunch with each bite.

Have you ever noticed how it’s hard to not have “just on more bite” when you go to a Chinese restaurant? There are many great chefs in those places, crafting amazing dishes but the “need” to have more is often connected to the addition of monosodium glutamate better known as MSG. It’s what makes cheap Chinese taste better than it is and quality food burst with even more flavor.

When I get Chinese food out I have gotten into the habit of ordering it without added MSG, I’ve noticed that the dishes that once had spot-on, beyond tasty flavor suddenly lack salt and that extra bit of flavor that I had come to expect.

The key to dishes that might normally rely on MGS is to create umami. It’s the “5th taste”. Umami when translated from Japanese can mean “delicious” or “pleasant savory taste”. A Japanese man discovered that the flavor that made food taste so good was L-glutamate. He later went on to create a stable form of it that we now know as MSG.

Want to learn more about umami? Kimi of The Nourishing Gourmet wrote an article on it for Mother Nature Network.

How do you create a natural umami flavor in foods like this sizzling rice soup? The key is in rich homemade chicken stock and naturally fermented soy sauce (or tamari) both of which contain L-glutamate or umami. I love that these flavors can easily be crafted in your own kitchen!

Sizzling rice soup is really not that hard to make, the most difficult part is the rice cakes which you can make ahead of time and the give a quick fry before you add them to your hot soup.

If you don’t have the time to fry the rice cakes you can add them to the soup five minutes before removing it from the heat, you’ll be missing the signature sizzle but the slight crunch will still be there.  Another thought would be to add leftover rice to the soup five minutes before serving. It won’t be quite as fun but the flavor will still be there.

However you fix the soup it is still going to be delicious, making your tongue and stomach very happy. Now I want another bowl of this sizzling rice soup!

How to Make Sizzling Rice Soup
Author: 
 
Ingredients
  • 8 cups chicken broth
  • 1 lb thinly sliced chicken breast, velveted
  • 4 cups spinach, roughly chopped
  • 1 can water chestnuts slices, drained
  • 1 garlic clove crushed
  • 1 TBS soy sauce
  • 1 tsp ginger, grated
  • 1 tsp unrefined salt
  • 8 "sizzling rice cakes"
Instructions
  1. Pour the chicken broth into a medium sized sauce pot. Add the ginger and garlic. Simmer on low for 30 minutes.
  2. While the broth is simmering, slice and velvet the chicken. *
  3. Add the chicken, spinach, water chestnuts, soy sauce and salt.
  4. Bring to a boil for 2 minutes.
  5. Ladle into individual bowls and top with a sizzling rice cake.
  6. * If you do not desire to velvet the chicken add to the soup 3 minutes before you add the remaining ingredients.

Sizzling Rice Cakes
Author: 
 
Ingredients
  • 2 cups cold cooked white rice
  • 4 cups coconut oil/palm shortening/tallow
Instructions
  1. Shape the rice into small flat disks about 2 inches across and ¼ inch thick.
  2. Place on a baking sheet.
  3. Bake at 250 F for 1 hour or until completely dry.
  4. Heat oil over medium-high heat.
  5. Break a small piece off of one rice cake. Throw it in the oil. If is puffs up in less than 10 seconds you will know that the oil is hot enough.
  6. Gently place a rice cake in the oil. Once it puffs remove immediately from the oil. Place on a paper towel or cloth towel to drain.
  7. Fry only enough rice cakes for the amount of soup that you will be serving.
  8. Store the remaining rice cakes (if there are any in a glass container) for up to a month. Fry the cakes as needed.
  9. Add to a hot bowl of soup and listen for the sizzle!

 

My Favourite Things- St. Valentine’s Day

My Favourite Things- St. Valentine's Edtition

Happy St. Valentine’s Day! This day always evoacs a verity of emotions. While many focus on making this the ultimate day for romance others look at their rough marriages or singleness and wish the day away.

As a single gal, I’m not spending the day “in the land of if only”. Instead I am looking at today as a reminder that it is another gift from our Savior, the ultimate example of love. When I was in Mexico I spent the day with my girls decorting with hearts, drinking hot cocoa, nibbling on a special treat or two and telling them the story of why we celebrate this day. If you have never heard the story, it’s worth reading!

A fun treat for the kids (and adults) is to listen to the Adventure’s In Oddessy’s story of St. Valentine called “The Last I Do”, you can download and listen to it today!

Valentine Books

The Story of Valentine’s Day
One Heart (A Valentine Coloring Book)
Hug Time
Saint Valentine
My Valentine for Jesus

Tasty Treats and Books

Coconut Milk Hot Cocoa
Simple Homemade Mocha
Raspberry Hot Cocoa (dairy-free)
Classic Hot Cocoa
Chocolate Mousse
Basic Scones (soaked)
Oatmeal Chocolate Chip Cookies (soaked and sprouted)
Vanilla Maple Whipped Cream

Sales and Deals

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Amanda of TruthPics  has wonderful, inspirational graphics on in her etsy shop! You can save 10% when you use the coupon code LOVE2015 through 2/15/15! Be sure to check it out, I am loving everything I looked at!

 

How do you like to celebrate Valentine’s Day?

Homemade Breakfast Sausage Crumbles

Homemade Breakfast Sausage Crumbles- www.nourishingsimplicity.org

I love sausage. There is no way around it. There is something almost intoxicating about the savory and slightly fatty goodness. Sausage of all shapes, sizes and forms are pure deliciousness. In my book it may be better than bacon…don’t look at me like that! Just trying to be honest here folks.

What I don’t love is the MSG, nitrates, corn syrup and fillers that many sausages have. Which is why I am on a mission to craft my own sausages. Someday that will involve a meat grinder, casing, a stuffer, smoker and all that fun stuff but right now I am sticking to the easy things like these beyond easy homemade breakfast sausage crumbles. This recipe has been in my file for at least seven years now, ever since I stopped eating soy breakfast sausage patties.

Homemade Breakfast Sausage Crumbles -www.nourishingsimplicity.org

This recipe is so simple that you won’t be missing the tubes of loose sausage that you used to buy from the store! You can have these breakfast crumbles ready from start to finish is 10 minutes or less. They are prefect in a hearty gravy over fluffy biscuits, mixed into an egg bake or rolled up in a breakfast burrito.

I chose to keep the flavors simple for this sausage but you can always add additional spices to suit your taste preference. I generally use ground turkey because it is the easiest for me to find. You could use ground beef but the flavor profile is much stronger than turkey, chicken or pork.

Homemade Breakfast Sausage Crumbles
Author: 
 
Ingredients
  • 1 lb ground chicken, turkey or pork
  • 2 TBS coconut oil or lard
  • 2 TBS maple syrup
  • 2 tsp ground sage
  • 1 tsp unrefined salt
  • ¾ tsp black pepper
Instructions
  1. In a bowl mix the ground meat, salt, pepper, sage and maple syrup.
  2. Add your choice of far to a skillet. Heat over medium heat. Be sure the entire surface of the skillet is covered with the grease.
  3. Add the sausage and stir until crumbly and completely cooked.

Homemade Breakfast Sausage Crumbles -www.nourishingsimplicity.org

Soaked Pumpkin Pancakes with Apple Cider Syrup

Soaked Pumpkin Pancakes with Apple Cider Syrup- www.thenourishinggourmet.com

Warm spices and moist pumpkin puree come together to make the perfect fall breakfast- pumpkin pancakes. To seal the deal they are drizzled with apple cider syrup. All the best things the season has to offer on one plate.

I was first introduced to the idea of this seasonal breakfast when a good friend made them for 50 plus people when we were living in Mexico. They were a hit! I didn’t remember exactly how she made them, so this fall I decided to give them a try starting with the star ingredients, pumpkin puree, pumpkin pie spice and apple cider. How can you go wrong with those amazing foods? My family loved them and they turned out similar to the first ones I tried so many years ago.

If you want to learn to make them join my over at The Nourishing Gourmet.

 

 

 

 

Red Potatoes with Garlic and Spanish Chorizo

Red Poatoes with Garlic and Spanish Chorizo

Tiny plates of food, with a bit of this or a bit of that surrounded by friends, laughter, and quality conversations. Tapas are a part of the late night culture in Spain. Though I’m not a huge fan of wine or beer despite having lived in two different wine “countries” I love tapas. Picture a small plate of “fried” red potatoes and Spanish chorizo covered with garlic aioli, fresh garlic and chopped parsley. It doesn’t get much better than that.

They are little “bites” of food. When you get together with a group or friends it’s like having a bunch of appetizers only better! I love sampling little bits of a verity of dishes. I also love the causal “family style” where you all share.

I am very grateful that tapas found their way to the States. So many. I first discovered tapas through my friend Diana AKA, My Humble Kitchen. A couple of years later my cousin took my little sis and I to eat some tapas at a restaurant called La Bodega in Kansas City before we went out to eat later than evening. From the first bite I was in love!!! I had to remind myself that we were eating again in a couple of hours so I wouldn’t order more food.

Red Potatoes with Garlic and Spanish Chorizo 2

My two favourite tapas were the patatas bravas and skewered chicken pieces with cubed Spanish chorizo, drizzled with a cumin garlic ailoi. The patatas bravas was a dish of small cubes of potatoes fried in olive oil then covered with smooth tomato sauce, aioli, and fresh parsley.

The patatas bravas and Spanish chorizo had me dreaming of the possibility of joining the two to make a delicious main dish, which inpsired the dish you see before you today.

With the Super bowl on the way, tapas are a great way to depart from the typical chips and dip. These small bites of food are sure to please a crowd! (Or make an awesome main dish with salad and rustic bread.) Serve with on a few small plates with toothpicks so everyone can grab little bites as they please!

Red Potatoes with Garlic and Spanish Chorizo
Author: 
Serves: 4 servings
 
Ingredients
  • 8 medium potatoes, diced
  • 8 oz Spanish chorizo, thinly sliced
  • 4 TBS parsley, chopped
  • 2 TBS olive oil
  • 4 cloves garlic, crushed
  • 4 TBS olive oil
  • 1 tsp salt
Instructions
  1. Toss the pototoes with 3 TBS of olive oil and salt. Spread them out on a baking sheet and bake for 20-25 minutes at 450 F or until slightly golden and crispy.
  2. In a medium sized skillet heat the chorizo until hot.
  3. Add the potoates and garlic. Stir until mix and cook for one minutes.
  4. Top with garlic aioli and parsley.
  5. Serve with tooth picks for tapas or as a main dish.