Jasmine Rice Recipe

Brazilians love rice and beans! Some like to season it with onions, some with garlic and onion. I have some picky eaters and they do not like the texture of cooked onion so I had to adjust. I hope you like it. Now this thing of only cooking rice with water is a no-no where I come from. Even if you have other plans for the rice, you still season it properly.

Having lived abroad takes you away from the stuff you are used to so adjusting is part of the process. I chose Jasmine rice to replace the Brazilian type rice. Sometimes I go back home (Brazil) and it is almost like I miss the taste of Jasmine rice. Go figure.

Jasmine Rice Recipe Ingredients 2 cups Jasmine rice 1 garlic clove minced 1 tbsp oil  Water (follow the package for the right amount) Directions In a medium saucepan, heat up the oil and sauté garlic for 30 seconds. Add the rice sauté for 1 minute, then add the water. Bring water to a boil, reduce the heat, cover and simmer in low heat for 20 minutes.

Making life easier

As a kid, we only ate out occasionally. Not because we did not want to but because we could not afford to eat out. We lived in a remote area, away from good places and there was no way we could be eating out everyday. 

We learned how to cook from scratch. Some of my friends sometimes will ask me if I always mince fresh garlic for my recipes. My answer is YES. There is nothing better than fresh ingredients for your recipes. We would use tomatoes from a can and other ingredients that were not available fresh.

I remember that when McDonald's arrived in Brazil, people went crazy over it. And it was so expensive! We never ate at McDonald's. Not because we did not want to but because it was too much for a humble family like ours.

My grandma had lots of chickens. She always had fresh eggs and once or twice a week she would kill a chicken for us to eat. It was not a pretty scene watching my grandma kill the poor chicken but it was delicious to eat anything she cooked. 

My grandma did not meet her biological parents. She was born in Bahia and got adopted by a Turkish family from Minas Gerais. That family taught my grandma to make many Mediterranean dishes. And I got used to eating her treats but never thought about the fact the her cuisine was a little different. My mom, of course, learned her cooking skills with my grandma. She was not an expert like my grandma but she knew how to season meat like no one else. I got that from mom. Sometimes I become creative and try different things. But there is nothing like the easy way that only mom knew how to make.

I was a very quiet kid, to the point of being annoying but I was a good observer and a quick learner. I was invited to the kitchen to clean after the cook. I liked to do it as I watched them cook. I learned from my grandma, from my mom and some other people that became part of my life. I can tell you that at this point, I am a better cook than most. There is just one person that I could never beat even if I wanted to. My grandma. She knew just so much, and she could not read. No recipes. She cooked from her mind. She was able to remember everything. And I was never disappointed.

I decided to write this blog to distract myself from the coronavirus negativity. I decided to get together all the simple recipes I have been cooking these days and share them with anyone who likes some tasty, fresh and healthy food. 

Asian Rice Recipe

My Asian Rice Recipe 4 servings Ingredients 4 cups cooked rice (I prefer Jasmine rice, leftover is great) 2 cups broccoli florets 1 cup chopped carrots 1 cup chopped cabbage (I prefer Asian cabbage) ½ cup chopped celery ½ cup chopped onion 1 garlic clove minced ½ cup chopped green onion 1 tbsp oil Soy sauce to taste Directions Start by chopping up all the vegetables. In a large skillet heat up the oil over medium heat and saute onion and garlic for 1 minute. Add celery and saute for 1 minute. Add the remaining veggies and saute until tender. Add soy sauce (you may start with 1 tbsp and taste). Once the vegetables are tender, add the rice plus 1-2 tbsp of Soy sauce and cook until warm. You may add more Soy sauce making sure to taste every after addition. Sprinkle the green onion on top and serve immediately.  Note: if you like protein, you may add one egg or two once veggies are cooked. Just move veggies to one side of the skillet and scramble the eggs on the other side. Once cooked, mix them all together and then add the rice. Leftover chicken breast or salmon are good options, too.

Moqueca de Peixe (Fish Stew)

Moqueca de Peixe (Fish Stew) 6 servings Ingredients 6-8 white fish fillets (Tilapia, Robalo, Flounder etc) 1 medium onion sliced 3 garlic cloves mince 3 bell peppers any colors sliced 1 medium tomato chopped, seeds and skin removed ½ cup cilantro roughly chopped 1/2 serrano pepper finely chopped, seeds removed 1 cup unsweetened coconut milk (Brazilian or Thai) 1 tablespoon oil of your preference Salt Black pepper Instructions You will need a large thick skillet with a lid. Heat the oil over medium heat then layer onions and garlic. Cook for one minute. Add bell peppers, tomato, a pinch of salt and pepper. Cover and let it cook for two minutes. Layer the fish fillets on top, sprinkle salt and pepper, add cilantro and serrano. Cover and let it cook for another 2 minutes. Add coconut milk cover and cook for 7-10 minutes or until fish is cooked. Add more salt or pepper to taste. This dish is great served with rice.