How’s your day going so far? I’m super excited for 5:30 to come tonight because I’ve got a date with one of my besties at David’s Tea and they’ve recently launched their fall collection. If you’re a tea-a-holic like me, I’m sure you’re just as thrilled to see Pumpkin Chai back in the lineup! Although I don’t like the fact that it will soon be fall (mainly because it means temperatures are only going to continue to go downhill), I do love me some pumpkin and it won’t be long before you start seeing some new pumpkin recipes on the blog. Speaking of recipes, let’s hop in to the latest….
1. Recipe of the Week! Alright, you guys know I’m a big fan of all things seafood, particularly when scallops are involved. It took me long time to discover scallops (I don’t think my parents ever served them when I was growing up – how cruel!), but they’re a type of seafood that I could eat for days without getting bored. Actually, who are we kidding – I could eat any type of seafood for days. Anyways, about the recipe…
These Balsamic Glazed Scallops with Basil and Pine Nut Pilaf are so simple, yet so full of flavour. I’ve used short grain brown rice for the base and found that it seems to cook much faster than long-grain brown rice – a huge plus if you’re preparing dinner after a long day of work! The resulting texture of this dish reminded me a bit of of a risotto sans-cheese (the way I like them), and the white balsamic glaze did a great job of highlighting (not overpowering) the delicate taste of the scallops.
2. The Rice Cube. A what, you ask?
It may not look like much, but this thing is very cool! My mum knows I’m a huge nerd when it comes to kitchen gadgets, so for my birthday she gave me a great big basket of slicers, dicers, and this little rice cube.
If you’re into sushi making, you’ll appreciate what I’m about to show you. Before I explain what I made, here’s a video to show you how the rice cube works:
And is it really that easy? I put my cube to the test yesterday after work with the following ingredients:
- cooked quinoa (I would have used rice but already had quinoa from a leftover salad I made on the weekend), which I seasoned with rice vinegar and tamari
- shredded carrots (already mixed into the quinoa) and sliced carrots
The Rice Cube site recommends ensuring each cube contains at least 70% rice (or other grain) in order for it to hold together well. I diced up my ingredients and played around with them for a while, trying to make something nice and pretty like in the video and on the box. (Spoiler alert: FAIL!) But I did manage to make some that looked pretty good. This was the process:
Definitely not as complex as the ones on the box, but cute, right? There are so many possibilities for this beyond the fillings I used – rice, millet, tofu, avocado, salmon, tuna, sesame seeds, peppers… and dessert sushi too.
As far as ease of use goes, let’s just say I require more practice! The cube is easy to load up with ingredients, but the trick (which I have yet to master) is being able to keep the ingredients stuck to each other after squishing the sides of the cube together. Looking back, I’m thinking it might have been easier with warm quinoa, so that’s what I plan to try next. Now I just need to have a bunch of friends over so I have an excuse to make appetizers!
Now it’s your turn…
- What’s your favourite kind of sushi?
- Did you try anything new this week?