A really quick, cheap, and simple recipe I made for dinner tonight because we’re on a budget. It came out pretty delicious and fragrant. I added baked chicken to give it more protein but instead you could add a second can of beans if you prefer. :]

Ingredients:

  • 1 can unsweetened coconut milk
  • 1-2 cans red kidney beans
  • 3 cups cooked white rice (tip: 1 cup uncooked makes 3 cups cooked in my rice cooker!)
  • salt, pepper, and garlic powder to taste

Preparation:

  • cook the rice fully
  • mix everything in a large pan or wok
  • simmer everything until the rice has absorbed all the coconut milk

Spam musubis are pretty much a daily thing where I live. They’re cheap (spam, rice, seaweed), they’re tasty & salty, and they’re real easy to make. If you don’t have a musubi mold, you can make a ghetto one like we did by cutting the bottom off of a spam can!

Ingredients:

  • 2 cans of Spam! If you’re not from Hawaii you can probably find it in camping food supplies or near the corned hash.
  • 3 cups cooked White Rice
  • Nori aka seaweed that you can get in big square sheets at your local Asian food market.
  • Shoyu aka soy sauce to taste
  • 1 pkg fine panko aka Japanese bread crumbs, also found at an Asian food market.
  • 1 egg

Preparation:

Making the musubi:

  • Start cooking your rice either by the directions on the bag or with a rice cooker.
  • Open your can of Spam and let the block of meat slide out. Slice it (top-bottom style) into ~1/4” slices, larger or smaller as you prefer. Heat a skillet with a splash of shoyu and brown the spam slices on both sides.
  • Pull out a sheet of nori and cut it in half, one piece of nori makes 2 musubis. Either using an actual musubi mold or your cut spam can, place it over the center of your nori sheet which should be the same height as your can.
  • Pack in rice about 1/4 of the way up the can, packing it down tightly with a fork. Place a piece of spam over the rice and put more rice over the spam. Press it down firmly so it all sticks together and then, using your fork to hold it steady, slowly bring your mold up. Wrap the edges of the nori around the rice block and use a dab of water to make the edges stick together.
  • TIP: If your nori doesn’t fit all the way around, next time use less rice!

To deep fry it:

  • Crack open one egg in a small bowl and whisk. Pour about 1 1/2 cups of panko into another bowl. Heat a little oil in your frying pan. Roll your musubi in the egg and then the panko and place in the pan. Cook until the panko starts to brown a little and it isn’t runny or egg-y anymore.
  • Set aside to cool for a little bit before eating. To store extras, place in a tupperware and put a damp paper towel over top of them all. If you don’t the rice dries out and gets crunchy and gross. :]

Credit for the spam-can-mold idea goes to: http://momofukufor2.com/2010/04/spam-musubi-recipe/

    Ingredients:

    • 1 cup rice, or enough to make 2 cups cooked rice
    • 4 large tomatoes
    • 1 tsp olive oil4 large tomatoes
    • 1 cup chopped onion
    • 1 clove of garlic, minced
    • 1/2 cup crumbled feta cheese
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 1/8 tsp pepper
    • 1/2 pound meat (I used chicken but you can use shrimp too)
    • 1/2 cup hot water

    Preparation:

    • start cooking the rice and set it aside
    • cut off the tops of the tomatoes and scoop out the insides, saving the tops. I did this by using a knife to cut around the inside of the tomato to loosen the guts, and then scoop them out with a large spoon. Save about 1/2 cup of the tomato guts.
    • in a large pan, heat the olive oil and add the chopped onions and cook for 1 minute. Add the minced garlic and saute for another minute. Lastly, add the 1/2 cup of tomato pulp and cook until all the liquid evaporates (about 5 minutes).
    • Mix the rice, onion mixture, feta, lemon juice, salt, pepper, and meat until its well blended. Gently scoop this mixture into the tomato shells and place them on a baking sheet and replace the tops of the tomatoes. Pour the hot water into the dish around the tomatoes so they dont dry out when baking.
    • Place in the oven at 350 degrees for 40 minutes, serve warm.