Skip to main content


In the spirit of trying to cut down on meat, I decided that chicken broth is a good substitute for actual chicken in my dish. You get the flavor without the meat. Yes, one can argue how that it's better because you still kill a chicken for the broth, blha blah blah but dood, I'm making baby steps here. I already cut down my meat intake to like once a day vs. three times a day and this carnivore is feening.

Anyway, the other day, I got this in the mail:

I made some veggie paella at work the other day so I remembered some of the ingredients. Since I had to make some food for the fam, I decided to go cheapo and went to TJ's to get some ingredients to recreate veggie paella - but with an Asian twist.

Instead of Arborio rice, I opted for the basmati rice at TJ's that has some wild rice in it as well as some seasoning. I thought the seasonings would give it more of an Asian kick to it, which is important if you live in a house with parents who will not eat things that are not suited for the Asian tastebud. I also grabbed myself some precut vegggies (the kind you sautee - the one I got included onions, carrots, broccoli, red, green, yellow peppers, etc.), potatoes (I got a bag full of different colored potatoes to give my paella color). Some green onions were in order as well as some garlic cloves and heirloom tomatoes. I had bay leaf at home and the most important spice, SAFFRON, was already chilling (seeping) in a bowl of water. DO NOT FORGET THE SAFFRON. Without it, the paella will look and taste bland. Saffron not only gives it the yellow color but it also gives it a dimension that is impossible with other spices. Yes, it's expensive, and that's why you seep it.

Anyway, so I got a huge wok pan and splashed some olive oil in there. I added the onions, garlic, then potatoes, the veggies. When it started browning a little, I added 4 cups of Emeril's Chicken Broth, some of Emeril's Original Essence, the whole bag of basmati rice, and let it simmer. Then added a few bay leaves and the saffron and its juice (try to seep it for more than 2 hours for more intense flavor before using it).

40 minutes later, this is what you get (pic was after we ate 75% of it because I forgot to take a pic of it):

It was delicious and I have none left so I'm sorry I couldn't share it with you. What I would do differently for the future is NOT to add the potatoes. It made the dish a little more starchy. My mom and bro liked the potatoes, though so maybe I'd just add a little less.

Next, I will attempt to put Emeril's Chicken Rub on some of my veggie dishes to see if it will make it taste like chicken.
Post a Comment

Popular posts from this blog


"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Quinoa Soup

It took me nearly ten years to see Bolivia again. In my mind, I built up Bolivia to be this magical place where not only my childhood took place, but a place untouched by the evilness of industrialization, mass production, and globalization.

(Lomas de Arena: Sand Dunes, Santa Cruz, Bolivia)
Of course, a lot of things have changed.

(La Paz, Bolivia)
When I lived in Bolivia, I barely left my city, Santa Cruz. The cuisine of the altiplano (or the high altitude regions) is pretty different from the cuisine of the lowlands. La Paz, the capital, is dry, cold in the shade, hot in the sun, and you're basically living amongst the clouds. People here eat a lot more quinoa than they do in Santa Cruz. Most of the quinoa comes from the altiplano because quinoa is hardy and it can grow in high altitudes. The andes are the perfect place for quinoa to grow. During our trip to La Paz and the Salar de Uyuni, we had a lot of quinoa soup and cooked quinoa instead of rice. European backpackers rejoic…

Hangari Bajirak Kalgooksoo (or kalguksu)

My Korean friend and I came here a bit early to avoid the lunch rush and I'm so glad we did. By the time we were finished, there was a grip of Koreans waiting to eat. This is one of the best kept secrets of Koreatown right now and most people still haven't quite jumped on the Kalgooksoo bandwagon yet but they will once they have a taste of this doughy hand pulled noodles set in a delicious seafood heavy broth. 

Bajirak means clams and so I ordered the restaurant namesake's noodle dish (written out as "Manila Clam Kalguksu - $9.95 as of this writing) while my friend ordered the Spicy Seafood Kalguksu ($9.95 as of this writing). We also ordered a side of steamed dumplings (was a bit extraneous at $7.95 as of this writing).

My Manila Clam Kalguksu came out piping hot. The steam that rose from it engulfed my senses and I could smell all the wonderful sea creatures that died for me to enjoy their umami flavors. One stir into my noodles and I could see how the noodles were …