Posts tagged ‘rice’

April 30, 2017

Instant Pot

So I recently picked up an Instant Pot (IP-DUO60), and, though I haven’t done too much with it yet, I love it. I actually got it for free because I had worked extra hours for work last December, and they had been enticing us with gift cards… It was $169.99 CAD at Best Buy. To be honest, I had been eyeing one of these since one of my friends bought one on Black Friday and was raving about it. She got hers for $80 CAD. I had recently moved, so I really had nothing except a non-stick pan and a slow cooker. I figured that if I were to end up moving again, then a 7-in-one piece of equipment would be way easier to move than 7 different items. SOLD.

Side note: I was very nervous using a pressure cooker. My final school project was to see if pressure cookers could be used in place of extremely expensive autoclaves in the personal service industry (spas, tattoo parlours, manicure/pedicure salons, etc), but after basically destroying the pressure cooker with wiring and thermocouples, I was paranoid that SOMETHING would go wrong, and the safety mechanisms would malfunction, and I would go down in flames (literally) in the kitchen. I’m okay now, phew.

So far, I’ve made single serving batches of rice, have sauteed things in it, and steamed some frozen buns! My aunt also got one, and I was her making soup in it.

I really don’t have too much to say, really. Not yet, anyway. I’m actually supposed to be packing for another trip!

So far:

Brown rice:

  1. Add a little bit (maybe a teaspoon or two) of oil (I used sweet almond oil) to the pot. Press the saute button. Add 1 cup of brown rice, and stir it around for maybe 30 seconds. I sometimes walked away for a minute to do something else, and when I come back, it’s gently sizzling. Cancel the saute function, and add 1-1/4 cup of water. (The 1/4 cup accounts for the water than turns to steam at this point.) Put the lid on, set the pressure floater to seal. Press the manual button, and let it do it’s thing. When it’s done, I just let it naturally vent. This serves one or two, depending on how much rice you eat. I’m a rice monster, so I eat the whole thing. Comes out to maybe 2 cups of rice, at most.

Sauteing vegetables (and stuff)

  1. I find that this takes longer in the instant pot than in a pan, because I think it’s set at a medium temperature, whereas in a pan on the stove, you can crank the heat. However, if you’re just going to further the cooking in the pot (say, for soup, or to slow cook or something), then it’s really handy because there are less dishes to wash (I’m all about the lazy factor!). I’ll have to get a wooden cutting board or something to place over top of an element on the stove too, so I can have it venting/steaming in to the overhead vent. The pot really doesn’t sit well directly on top of the element, nor is it safe.

Frozen buns

  1. So I made frozen buns this morning, and all I did was use the metal rack that it came with, added maybe 50 mL of water to the bottom (for steam production), put the buns on the rack (no oil), pressed steam (left it at it’s original setting of 15 minutes), and let it go. Internal temperature came up to about 77C, which was perfect. Quick and easy! I’d do it again. Grandma always makes me buns to take home.
February 14, 2016

Fried Rice

fried rice

Just what it says in the title. Fried Rice. Really though, it’s one of the simplest dishes to make. It involves a lot of chopping, but once you get that over with, it’s smooth sailing from there.

So I guess a little update on my situation here. At my mountain, in mid December, I was offered the lead hand position. Within 24 hours, I was offered a supervisory position. Right when that happened, I was working over 40 hours a week (I think I managed 60, so this was like Hobbiton days all over again, except more enjoyable). I no longer had the time or energy to keep up with my swimming. But it was good, because I knew I was a very big part of the team (I always knew it!). Either way, it wasn’t something that made me change my ways. I just kept doing what I usually did. The only difference now, was that I had to print off reports, so really, no biggie.

Before all that happened though, I told them I had an interview with a company that I didn’t think I would get in with. So my mountain still went ahead with promoting me, and I hid nothing.

One week later, I was offered a full time, permanent job late December, and since then, it has been go, go, go. As soon as January rolled around, I reduced my hours to weekends only, because the second week of January saw me in Milton, Ontario for orientation. The following two weeks saw me back in Vancouver doing my hands-on training in the field. Then I had one weekend to move all of my stuff to Edmonton. It was only a 1.5 hour flight away. Easy, right? Especially because I did the same thing when moving to New Zealand. Nope. Nope nope nope. Because now I have to find a real place to live and I’ll be signing leases and stuff, and with that, furniture. AHHHHHHHH the expenses!!

Anyway, I managed to find an AirBnb spot, which is pretty sweet. In the past two weeks of being here, I’ve had my landlady’s dog bark and growl at me every single day, he’s chewed up my work shoes, and left a small present outside my door. It sounds pretty horrible, but I’ve had pets before, and my landlady’s been super nice. She’s paid for a new pair of shoes, and has been extremely apologetic. I’ve had pets before, and I’ve had to clean up diarrhea and vomit before. It’s not like I haven’t dealt with it in the past, even with humans.

So in the past week, I’ve found a place to live sort of downtown Edmonton. $925 a month, with heat, water, and parking included. I just have to pay for power. It’s not going to be so bad, because I could be traveling up to 50% of each month, so I really don’t have much to pay, except to keep the fridge going. That, and I get overnight bonuses, and $35 per diem. Boss says that if I don’t use the full amount per day, I can roll it over, and do a huge grocery shop when I get back home. Pretty sweet, eh?

ANYWAY. Enough of that. Back to the actual task at hand.


NOTE: As with most Asian cooking, there is no real measurements. It’s pretty much “put as much as you want in it.” If I can put a measurement on it, I will. Otherwise, have fun! 🙂

  • Rice (I don’t have a scoop, so I eye-balled it. Usually for white rice it is 1 cup of rice and 1 cup of water. If you’re going to use brown rice, add a bit more water, say 1.5 cups. This is using a rice cooker. I used a pot because I don’t have one yet *cries*)
  • 1 tablespoon oil
  • 1 clove of garlic, minced
  • 1/8 of an onion, diced
  • 1 large white mushroom, diced
  • 1 egg
  • 1 stalk of spring onions, diced
  • 2 pieces of BBQ pork, diced
  • 1 tablespoon oyster sauce


Cook the rice in the rice cooker.

Wait maybe 10-15 minutes before the rice is finished (because this part is fast). Put some oil in a pan on medium-high heat. Throw in the garlic and onions, and stir it around for about a minute, or until the onions start to become translucent. Throw in the mushrooms, and stir until mushrooms and onions are almost soft. Push them off to the side of the pan, and lower the temperature to medium.

Drop in a bit more oil, and crack the egg over it. Hopefully the egg is bubbling. If not, turn the heat back up to medium-high. Use your spatula (or whichever utensil) and chop it to bits, so it becomes scrambled. When all of the egg white is now solid white, mix all of the vegetables together. Add the spring onions and BBQ pork.

Hopefully now the rice is done, otherwise you’ll have to put the pan aside (or else the stuff will burn). Leaving the pan on medium-high heat, throw the rice in to the pan, and mix with the veggies and meat. Keep stirring it around so everything is mixed and heated equally. Then put in the oyster sauce (drizzle it over everything), and stir it again.

Serve hot.

This is about the amount you get at a Chinese restaurant. Maybe less. 1.5 of this recipe could make up a decent sized dish. It’s a whole lot cheaper too. 🙂

Now, back to couponing!

December 2, 2015

Cabbage Roll Soup


Okay, so I actually made this one today, as the new soup of the week. Last week was wild rice and clear vegetable soup. Didn’t take a picture because there really wasn’t much to look at. Or maybe I did, but it’s still on my phone. Anyway, I have to sleep soon because I work tomorrow, so I’ll make this quick.

It doesn’t look all that appetizing, but it sure tastes good! There’s something about soup on a cold winter day that makes it so much nicer.

  • 1/4 head of cabbage, chopped
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 ounces of tomato paste
  • 1 (12 oz) can of tomatoes + juice, diced (I used home canned ones my mom had stashed away. They had whole peppercorn in them)
  • 1L beef broth (can easily be substituted with vegetable broth, which I did not have)
  • 1 tbsp Worcestershire sauce
  • 1 cup wild rice
  • 1-1/2 tablespoon dried parsley
  • 1 tsp paprika
  • 1-1/2 garlic powder
  • 1-1/2 tbsp oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

***please note: the spices and herbs (as well as everything else except garlic and onion) are approximations. I never measure, and it is all done to taste***

In a large pot, sauté the cabbage, garlic, and onions until soft. Add the tomatoes, tomato paste, beef broth, and Worcestershire sauce and bring to simmer. Add rice, and herbs and spices. Allow for about 30 minutes for rice to cook, or until soft.

You may have to add water as needed. I did find that while the rice was absorbing water, water also evaporated out and caused the soup to thicken a bit too much for my liking.

Enjoy!! Happy first day of December!


July 25, 2014

Ground Beef Rice Vegetable Bake

Ground Beef Rice Vegetable Bake 1

So I just made some random thing tonight again. It’s a casserole. I don’t know how else to describe it. I LOVE baked pastas and rices, so the starting idea was definitely there. I’ve now budgeted about $50 a week for food, and since I went shopping already on Sunday and yesterday, I’m done for the week. I also figured $50 because then I could get 2 Fly Buy points a week. 😀

So I used what was in the fridge, really. I had some pasta bake sauce, cauliflower, mushrooms that were on sale ($8.99/kg…….), defrosting ground beef, garlic, and cheese. I’ve had the cheese for almost two weeks now, so I figured I’d either have to eat it now or it will just go bad like my landlady’s cheese. I saw a little bit of mold on it, and I don’t know what to do with it. If my EHO kicked in, I’d just throw it out, but because it’s not mine, and I know her habits are quite out there compared to mine… She might just eat it.

Anyway, the way I put it together was a real mess and I measured nothing, so I’ll try to line it all up here. I really wish I had a program to make a flow chart like I do as a health inspector.


  • 1 cup of uncooked medium grain white rice (cook as directed)
  • 4 white mushrooms, diced, uncooked
  • 3 cloves of garlic, sliced
  • 1 1/2 cups of cauliflower, cut into small florets
  • 500g beef steak mince, pan fried thoroughly (0.482kg says the package! I dug it out of the garbage…)
  • 7-8 spoonfuls of your favourite pasta sauce
  • 300g Colby cheese (a mild white cheese. I’ve never seen this in Canada, so I don’t know where else this is available. Might just be a New Zealand thing)
  • Sprinkle of garlic salt (or table salt)
  • Sprinkle of Italian spice mix (optional)
  • Pepper

Directions: (The hardest part to write for this recipe. I had 3 pots/pans going at one time)

Heat the oven to 350F.

Put together the rice, garlic slices, a sprinkle of salt and pepper, and cook the rice as directed. At the same time, simmer the cauliflower florets until tender. Set aside. Stir fry the ground beef until thoroughly cooked, and season with salt, pepper and spice mix to taste. (Here, my ground beef was a bit dry, so I added some oil, and 2-3 spoonfuls of pasta sauce and mixed it.)

In an oven-safe dish, add a little bit of oil on the bottom to prevent sticking. Layer in the meat, then the rice (I didn’t use all of it because my dish was a little smaller than expected), then diced mushrooms, and cooked cauliflower.

(Here I messed up a bit. I put the cheese on before the sauce, but I fixed that.)

Layer on as much cheese as you like.

(This step can be completely skipped. I only did this part because my pasta sauce was waaaaay too thick: Now in a bowl, put the other 3-4 spoons of pasta sauce and add some water and stir. It shouldn’t be too watery that when you pour it over the dish, it’s not going to run straight through to the bottom. It should easily be spread over the dish without there being any chunks.)

Spoon the sauce over the cheese, and then add a thinner layer of cheese on top of the sauce.

Put the whole dish in to the oven for about 30 minutes (I think….??), or until the cheese has turned a golden brown.

This is a step I NEVER do: allow to rest for 10 minutes before eating. I just eat it straight out of the oven after I’ve taken pictures! It is pretty hot though, and quite delicious.

Ground Beef Rice Vegetable Bake 2

June 18, 2011

Broccoli, Potato and Sausage Baked Rice

This is one of my favourites because I’m a fan to ramekins and baked foods: baked rice, baked pasta… omnomnom~ (Sorry for my horrible camera skills!)

This is one of those dishes that can work as a meal or a side, but mostly a meal with other sides. It contains items from most of the food groups: grains (rice and potatoes), vegetables (broccoli and cream mushrooms), meat (sausages) and dairy (cream mushroom).

For the recipe, I forgot how much I made since this was almost 6 months ago since I tried this, I got the original recipe from Wiffy and upped the amount of ingredients. (I’m a carb monster, so I couldn’t help myself…)

The ingredients (that I think I used):
+ 2 cups of uncooked rice
+ Water to cook rice
+ 50g butter
+ 10 garlic cloves, peeled
+ 2 potatoes, peeled and sliced
+ 2 broccoli (? Is it “broccoli”? 1 Bunch = multiple broccoli? Or “Florets”?), trimmed and peeled stump (I don’t waste any part of it =) )
+ 2 hot dogs
+ Half can of corn niblets
+ Cream of mushroom
+ Kraft Tex Mex cheese
+ Salt and pepper to taste

1. Pre-heat oven to 200C (392F).
2. Melt the butter in the microwave to liquify it.
3. Add all together into the rice cooker: washed rice, water to cook rice (the amount depends on the rice cooker. I’m pretty lazy so I use the method of using my pinky finger. Disperse the rice evenly and rest your pinky just on the top of the rice. Add just enough water to meet just shy of the first joint), liquified butter, whole garlic cloves, salt and pepper. Cook.
4. Since I don’t have an upper rack in my rice cooker like Wiffy does, I had to use a separate pot and steamer for the other ingredients. Put the sliced potatoes and the broccoli florets into the steamer and steam just enough that the broccoli is soft enough to break apart.
5. Grab another pot and boil the hot dogs until cooked.
6. When the rice is cooked and the broccoli is soft, put the broccoli into the rice, and mash until evenly broken up and dispersed.
7. Add hot dogs and corn niblets and mix.
8. Put the mixture into an oven-safe container (or multiple containers)
9. Smear some of the undiluted cream of mushroom onto the top of the mixture.
10. Layer on the steamed potato slices.
11. Layer on the cheese.
12. Put it in the oven for about 20-30 minutes or until cheese begins to brown.
13. Take it out of the oven, and wait ~5 minutes. Serve hot.

Recipe from: Wiffy @