Chasing God's glory through tragedy and triumph

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Instant Pot Filipino Garlic Fried Rice: A creative way to celebrate friendship

Posted by | community, cooking, creativity, culture, flourishing, food stories, friendship, gifts, Main Dish, Recipes, relationships, side dish | No Comments

A few of my favorite things are good food and celebrating my people. A few months ago, my friend’s husband enlisted me to help plan a 40th birthday party for her. Bev’s desire was to gather together with a small group of girlfriends and cook up a fabulous dinner together. Then she wanted to invite the husbands to join us around the table to enjoy the food and celebrate.

Now this is my kind of party. I used to host a monthly Cooking Club at my house with 10 couples who met for a similar kind of dinner party. We tried out all kinds of new recipes together, using new and exotic ingredients. Some of the women were just learning to cook so we shared techniques and practiced together.

One key ingredient to Bev’s birthday party was no kids. We love our kids, and we also savor some good adults only conversation.

Bev and I put our creative minds together and chose the menu for her birthday bash. She wanted an Asian fusion theme so we settled on the following:

Asian Chopped Salad with peanut dressing

Vegan Gluten-free Thai Spring Rolls

Garlic Butter Sauteed Asparagus

Asian-style Flat Iron Steak

Filipino Garlic Fried Rice

and my famous Chai Cheesecake

I helped shop for ingredients and Bev’s hubby bought an array of appetizers and wine for us ladies to sample while we were cooking. The one recipe that we decided to experiment with was the Garlic Fried Rice. There’s a traditional Filipino breakfast dish called Sinangag that Bev has tried before. This dish is a garlic rice topped with green onions and a fried egg.

We decided to make this recipe uniquely our own adding some local produce. The fun thing about fried rice is you can always incorporate what you have at home. Carrots, bok choy, peppers, and asparagus are a few ideas! This rice can be served up as a main dish or a tasty side like we did with steak and other goodies.

The dinner party was a huge success mostly because Bev got her wish for her kitchen full of treasured friends, quality conversation, and delicious dinner. Bev and I have been heart friends for more than 13 years now. We have done life together from pregnancy years to now having kids in middle school. We have processed grief and death, challenges in parenting, job and ministry changes, and even education. I love that she is a friend who always appreciates and good meal and points me back to my relationship with Jesus.

Do you have a friendship that has outlasted several seasons? In our busy culture, it’s easy to drift apart from friends if we are not intentional.  I encourage you to celebrate a friend in your life with a cooking party. The food doesn’t have to be fancy. The recipes don’t have to be difficult. Time together bonding in the kitchen and around the table is always well spent.

Instant Pot Filipino Garlic Fried Rice (Sinangag)

Ingredients:

1/4 cup butter or olive oil

6 cloves of garlic, minced

4 cups basmati rice

5 cups chicken broth

1 cup carrots, chopped finely

1 cup corn (fresh, frozen or canned will work)

1 cup red pepper, chopped

1 package bacon, coarsely chopped

Garnish: 1/4 cup green onions, chopped

Directions:

  1. Add butter and garlic to Instant Pot. Select “Saute” feature and saute until garlic is fragrant.
  2. Add rice and stir to lightly brown rice and coat with butter.
  3. Add chicken broth.
  4. Lock Instant Pot. Select “Manual” and set to 10 minutes.
  5. While rice is cooking chop remaining vegetables and saute bacon in a pan.
  6. Release pressure on the Instant pot. Stir in vegetables and bacon. Garnish with green onions.

Serves: 10 (side dish portion)

Haitian stuffed chayote squash: It ain’t easy being cheesy

Posted by | community, cooking, creativity, culture, Haiti, Main Dish, Recipes, side dish, Uncategorized, world travel | No Comments

One of my favorite things to do when I travel is to hang out in the kitchen with the native cooks. On my recent trip to Haiti, I did just that and learned a new recipe for Militon Faci.

Madame Adeline, a new cook on staff at the guest house where we stay, attended culinary school in Port Au Prince. I’ve long had a love affair with Haitian food. Although I’ve tasted and prepared lots of the Haitian dishes, Madame Adeline introduced me to some dishes I’ve never had before. She was delighted to teach my daughter, Giada, and me the recipe for Militon Faci or Stuffed Chayote Squash using some French cooking techniques.


Chayote belongs to the gourd family, along with melons, cucumbers and squash. Chayote is known around the world by other names including christophine cho-cho, pipinola, pear squash, vegetable pear, or choko. I’ve tasted chayote in Mexican salads and prepared Haitian-style cut in strips and sautéed in a tomato-garlic sauce.

Militon Faci reminds me of a twice baked potato. The shell of the chayote provides a vessel to hold the cheesy mashed insides. It’s pretty dish with melt-in-your-mouth goodness. We were begging in Haitian Kreyol for more!


What’s your favorite squash dish? What culture does it represent? We want to hear all about it in the comments!


Ingredients:

-5 chayote squash

-1/2 teaspoon salt plus 1/4 teaspoon salt

-1 small onion

-1 small green pepper

-1/2 cup flour

-1 cup milk

-1/4 cup butter plus 2 tablespoons cut into small chunks

-3 sprigs parsley

-1 stalk green onion

-2 drops Tabasco sauce

-1 bouillon cube

-1/4 cup parmesan cheese


Directions:

1. Cut 5 chayote in half. Remove center seed.

2. Boil 10 minutes in salt water (1/2 teaspoon salt).

3. Heat oven to 350 degrees.

4. Remove soft insides of the squash. Mash squash with potato masher.

5. Chop one small onion and small green pepper.

6. Put mashed squash in strainer to drain juice. Discard excess juice.

7. Measure out 1/2 cup flour.

8. Heat pan and add 1 cup milk and 1 cup water. Heat through but do not boil. Set aside in separate bowl.


9. Create a bechemel sauce: Add 1/4 cup butter to pan. Whisk until completely melted.

10. Add chopped onion and green pepper to butter in pan. Sauté.

11. Add flour and whisk together with onions and peppers for 1 minute. Add milk and water to pan.

12. Tie together a small bundle of parsley and 1 stalk green onion to create a Bouquet Garni (pronounced “bo-KAY gar-NEE”). Add to sauce to flavor it.

13. Add 2 drops Tabasco sauce, 1 cube bouillon. Keep whisking.

14. Add 1/4 cup parmesan cheese. Let mixture bubble until it thickens. Add small amount of salt (about 1/4 teaspoon).

15. Remove parsley and green onion.

16. Add bechemel sauce to squash and stir together to incorporate.

17. Grease/butter a cookie sheet with sides.

18. Line up squash shells on pan. Fill with bechemel mixture.

19. Sprinkle with Parmesan cheese.

20. Add tiny piece of butter (about 1/2 teaspoon) to the top of each squash.

21. Put tray in oven for 20 minutes to brown tops of squash.