June 15, 2012

Rumbi Copycat recipe!!

We all enjoyed this, other than the sauce, we ended up just using the teriyaki sauce on it... maybe I overcooked it, we will try it again and see if we get better results.

Rumbi Rice Bowls and Rice
Chicken and Veggies:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 C. chopped broccoli florets
2 C. chicken, grilled and cut into small cubes (I used the precooked grilled chicken from costco. I just tossed it in an sautéed for a few minutes.... easy!!)
Rumbi Rice
Hawaiian teriyaki sauce

Heat vegetable oil in a large skillet over medium high heat.  add carrots, celery, zucchini, and broccoli. Saute only until veggies are crisp tender, about 1-2 minutes.  Serve over rice and top with chicken and sauce.

Coconut rice:
2 C. long grain white rice
2 1/2 C. water
14 oz. coconut milk (about 1 1/2 C.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed.  Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker.... Combine water, coconut milk and sugar in a saucepan.  Stir in rice and beans, bring to a boil over medium heat.  Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Spicy Hawaiian Teriyaki Sauce:
3/4 C.  Teriyaki sauce (they recommend mr. yoshida's, but I used what I had)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the asian section... I didn't use since we don't do spicy well.)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Teriyaki sauce, soy sauce, garlic, ginger, salt and brown sugar in a small saucepan.  Bring to a boil and reduce to a simmer.  Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it slightly thicker than the teriyaki sauce.  Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If sauce is too thick, just add a little more teriyaki sauce to it.)

Easy and Yummy Bread

Parmesan Pull Aparts
2 cans (7.5 oz each) refrigerated homestyle biscuits
3 Tbsp butter, melted
1 tsp. garlic powder
1/2 tsp dried parsley
1 tsp dried minced onion
1 Tbsp. grated parmesan cheese
1/3 C. shredded mozzarella cheese

Preheat oven to 425. In a small bowl mix together the melted butter, garlic powder, parsley, onion and parmesan cheese.  Spread mixture in the bottom of a 9 inch glass pie plate.  Sprinkle the shredded mozzarella evenly over the top of the butter mixture.  Remove biscuits from can and place close together over the top of the cheese and butter. (you may have a few that won't fit.)
Bake in the oven for 12 minutes or until golden brown.  Remove and let stand for 3 minutes.  Turn biscuits upside down onto a serving plate. Serve warm!

Another yummy Pinterest recipe!

Chocolate Eclair Cake
2 small pkgs (3.4 oz) French vanilla instant pudding
1 pkg. graham crackers
3 C. milk (don't use skim milk)
8 oz. Cool whip (don't use fat free), thawed
1 (16 oz.) container chocolate frosting

Step one: grease the pan with butter
Step two: A layer of Graham crackers
Step Three: Mix milk and pudding for 2 minutes, then fold in the cool whip.
Step four: Add half of the pudding mix on top of the crackers
Step five: Add another layer of graham crackers
Step six: Add remaining pudding mix on top of the crackers
Step Seven: Add another layer of Graham Crackers
Step eight: Heat frosting for 30 seconds in the microwave and pour on top of graham crackers. Use a spatula to spread the frosting to the edges of the pan.
Step Nine: Chill in refrigerator at least 4 hours(overnight is best)