Sanyo White Micom Rice Cooker and Warmer
Yes, you can make rice on your stovetop with a pan, but rice cookers take the guess work out of rice cooking. With a rice cooker, your rice will be perfect every time and you don't have to watch it.
The Sanyo Micom Rice Cooker & Warmer is micro-computerized with multi-menu selections that allow you to make various kinds of rice. With it (and its fuzzy-logic controls and temperature settings) you can make any type of rice and porridge. Use it for steaming or slow-cooking soups and stews.
The Sanyo Micom Rice Cooker & Warmer has a Titanium-coated, extra-thick, nonstick inner pot with a rounded bottom for maximum heat distribution. The inner pot also features a water fill line for rinse-free rice and sprouted brown rice. After cooking is complete, a Keep Warm function automatically kicks in to keep your dish warm until you're ready to serve.
On the front of the Sanyo Micom Rice Cooker & Warmer is a clock and timer. The LCD clock and 24-hour, preset timer let you set it and go. The Cook/Reheat button keeps your rice in a keep-warm mode; it can be reheated in about five minutes and served as if it were freshly cooked.
Included with your Sanyo Micom Rice Cooker & Warmer is a steaming tray for vegetables, a measuring cup, nonstick spatula and a multi-language instructional manual with recipes. And the best part of the machine is a retractable cord feature that keeps counters neat and the cord out of the way.
Sanyo Micom Rice Cooker & Warmer comes in three sizes: 3.5 cup, 5.5 cup and 10 cup. If you do a lot of entertaining and rice making, I suggest the 10 cup. This serves several capacities in my kitchen... warms leftovers up, travels well for potluck meals, great for sushi rice.
Buy the Sanyo Micom Rice Cooker & Warmer at Cooking.com where you will find the 5.5 cup on special.
Black Double-Edged Ceramic Mandoline Slicer with Hand Guard
This little slicer will create garlic and ginger slices that would take forever with a knife. Designed by Kyocera, the leading manufacturers of professional knives, this 10.5"x 3.6" double ceramic cutting edge is second only to diamonds in sharpness and holds it’s edge 10 times longer than stainless.
A must-have plastic guard helps keep fingers safe when slicing the 1.5 mm slices... find at Cooking.com
Vegan Dinners
Asparagus Tofu Stir-Fry
with Thai Sticky Rice
Asparagus Tofu Stir-Fry with Thai Sticky Rice
For a fast, easy and exotic meal, Asparagus Tofu Stir-Fry with Thai Sticky Rice is one of my favorite choices.
Ingredients
24 ounces fresh asparagus (one large bundle)
1 pound fresh firm refrigerated tofu
8 cloves of garlic sliced thinly
1 tablespoon hoisin sauce
tamari
1 tablespoon fresh ground ginger root
2 cups Thai Sticky Rice
2 1/4 cups water
pinch of sea salt
Tools
heavy bottomed skillet
spatula
garlic mandoline
measuring spoons
rice cooker
measuring cups
Preparation
Thai Sticky Rice
Pour the rice grains into your small electric rice cooker and add the water and sea salt. Close the lid, push the button and the rice dish will be ready in 20 minutes.
Tofu Preparation
Slice the firm tofu brick into 1/2 inch slabs and wrap in a dish towel to absorb any excess liquid.
Heat cast iron or heavy bottomed skillet to high.
Spray skillet with non stick spray.
Add 2 tablespoons tamari.
Place tofu slabs into tamari and saturate both sides with liquid to coat.
Cook the tofu on high until all the tamari has almost evaporated. Then turn the pieces over and 
sear them for another 3 to 4 minutes. This process will sputter the tamari all over the place, so to help keep cleanup to a minimum I recommend using a screened lid during this cooking process.
Asparagus Preparation
While the rice is steaming and the tofu is sear browning, rinse the fresh asparagus spears and slice on the diagonal into bite size pieces. Set aside.
Garlic & Ginger
Take the garlic cloves and crush them with the wide flat part of a knife to loosen the skin. Peel off the outer covering and place in a bowl. Use a small garlic mandoline to finely slice the garlic cloves.
Peel the brown skin of the ginger off using a spoon. Then using the mandoline, make thin slices. Take the slides and julienne into thin strips and then cross cut the strips to mince... cut enough for 1 tablespoon.
You can store the remainder in a jar and cover it with rice wine vinegar. This will last indefinitely and you can always have that fresh ginger taste as needed.
Presentation of Asparagus Tofu Stir-Fry
Remove the seared tofu from the fry pan and set aside on a cutting board. Add the garlic, asparagus and ginger with the flame on high. Cook for three to 4 minutes tossing every minute. Turn the flame off.
Cut the seared tofu into cubes and add to the asparagus with hoisin sauce. Toss until completely incorporated.
With a rice paddle, fluff the sticky rice and place 1/2 to 3/4 cup rice to a bowl, add several scoops of the tofu asparagus mixture and EAT!
This meal can be prepared in 20 minutes from start to finish and feed four hungry eaters.
HINT: Try preparing two containers of tofu... cool the second batch, refrigerate in a plastic container and use for salads or sandwiches.
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Copyright © 2004-2008 Betty A. Morgan | |