Pureed Brown Rice Pumpkin Soup

I am not sure of whether to call this brown rice pumpkin soup or brown rice pumpkin porridge.  I made this for my little girl when she was having diarrhea and vomit since everything went into her mouth, it came right out.  I thought if I pureed the porridge, it would go down easier on her.  But guess what?  She refused to eat it, not even a taste test.  The only thing she would eat was Popsicle and of course she could have as many as she wanted since that was the only thing she would eat and won't throw up.

So, I was the one that finished this soup.  I loved it actually, it was sweet and tasted like brown rice.  Now I know what was the difference between white rice porridge and brown rice porridge.  Brown rice taste really stood out. This is suitable for baby, toddler or older people as it's very nutritious and easy to swallow.

Ingredients:

Serving for one:

One handful of brown rice, washed

Few pieces of cut pumpkin, cut into tiny pieces

1/4 cup of ground pork

Water

Salt to taste

Method:

1.  In a saucepan, add in water and brown rice.  Water for cooking porridge, about double or triple the water needed to cook rice.

2.  When boiling, add in ground pork, and scoop out whatever foam that float to the top.  Add in pumpkin and stir.  Simmer in low heat for about an hour, stirring occasionally.  

3.  When cooked, season to taste with salt.  Add a little chicken powder if you want.  Pour into a glass blender and puree until smooth.  Serve.

Salmon Mixed Vegetable Porridge (jook)

Porridge again?  Why so many porridge because this time I had been sick.  I had some bad sore throat right after Evy was cured.  It was really painful and I had to cook myself some porridge/jook/congee.  This time I used frozen mixed vegetable, dried scallop, salmon, dried shrimps and some cut bok choy.  Lastly garnished with some fried shallots.  The cooking instruction can be found at my old post here.

This was how I like my porridge, all the rice grains broken out, watery and soft.  It was sweet with a touch of salt as I added dried scallop and dried shrimps in this.  Healthy too right?

Too bad, both my girls do not fancy porridge, even though it is delicious.  My elder has been very picky and my second one just like to follow her sister.  But if the sister is at school, she will eat the porridge with me.

Salmon Cauliflower Porridge

Evy was having a fever last week and I didn't think much about it.  Fed her some Tylenol and expected her fever to go away soon.  We had a potluck picnic in the day and she had been under the hot sun a lot playing and I thought her fever was caused by the heat.  Then, I noticed a suspicious looking bug bite on her leg which had gotten worst, red and swollen.  And her fever hadn't gotten any better, it had been up and down.  So, we took her to see her pediatrician since she was absent from school for three days in a row.  He prescript us antibiotic to treat the infected bug bite.   2 days after the antibiotic, I saw that the infected bug bite was clearing.  She was back to her normal self too.  But we have to take the antibiotic for 10 days.

I made this porridge for her with the thought that it was easier for her to digest.  It was really sweet with the drumsticks and dried scallops added into cooking this porridge.  She only had a bowl of this and after that she asked for rice.  She told me she didn't like porridge and much prefer rice.  Oh well...  Ended out I was the one that was enjoying the porridge!

Ingredients:

1 salmon fillet, slice into pieces

1 carrot, slice

1 bowl of cauliflower, about 1.5-2 cups

3 dried scallops, rinsed and soften in warm water, reserved water

2 drumsticks

1/2 cup of washed rice

Salt to taste

Method:

1.  In a pot, add in sufficient water, scallop water, washed rice and drumsticks.  Let it boil.

2.  When boiling, add in dried scallop, cauliflower and carrot.  Turn the heat to low, covered and let it simmer.  About an hour.

3.  Keep stirring occasionally.  Add more water if dry out.  Simmer until the porridge is formed.

4.  Add in pieces of salmon and covered.  Let it cook the salmon.  Season to taste with salt.  Lightly stir the porridge.

5.  Add a dash or two of white peppers powder before serving.

Sweet Potatoes Porridge

Sweet potato is super cheap this time of the year. I saw it as low as 25 cent/lb at WalMart. I regretted I didn't buy some at this price to keep. Edda was not feeling well and I decided to cook her some porridge. Instead of the usual fish porridge, I tried the chicken and sweet potatoes porridge. I made the porridge quite watery and cut the sweet potato into tiny cubes for easy swallowing. But guess what? She didn't like it at all. I think she is not a fan of sweet potato cooked in this way. Anyway, you can substitute the sweet potato with pumpkin.





Ingredients:

Sweet potato, sliced skinless chicken breast, rice, water and salt to season.

Method:

In a pot, add in a handful of rice. Rinse with water. Add enough water to cook porridge and place it on the stove. Turn the heat to high and wait for it to boil. When boiling, turn the heat to low and give it a stir. Add in chicken breast and sweet potato cubes, give it a stir. Cover it and let it simmer until cooked, keep stirring once in a while. Lastly, season to taste with a little salt.

Leftover Turkey Porridge

I have a leftover turkey thigh courtesy of Lily. Actually I requested it from her so that I can make some turkey porridge the next day. :P She was really generous and just asked me to take, so I did. :P Thanks Lily as now we have a day of delicious turkey porridge to enjoy. This was the first time I made a turkey porridge using leftover as I never baked a whole turkey before. This porridge turned out to be very good as it also got a thumb up from my hubby and two girls. Evy even requested for lunch box the next day.





Ingredients:

4 cups of rice
1 leftover turkey thigh
1 can sweet corns, drained (or frozen corns)
1 bowl of broccoli
1 big carrot, sliced
5 dried scallops, soaked in hot water until soften
Crispy fried shallots
Lots of water (you will have to estimate on that)

Seasoning (to taste):
Salt
Chicken stock granules
White and Black peppers, freshly crushed
Sesame oil

Method:

1. In a very big stock pot, add in washed rice, leftover turkey thigh, dried scallops, broccoli, frozen corns (if used) and carrot. Then add in lots of water, from my first picture you should have an idea of how much water to add (also have some hot water handy in case you needed more water half way through cooking). Let it boiled and then turn to low to simmer for an hour, stirring occasionally.

2. If it dried up, add more water and keep on stirring until the rice broken up. Add crispy fried shallots and season to taste with salt, chicken stock granules and white & black peppers. Add in can corns (if used) and keep on stirring until the porridge reaches the desire consistency that you like. Turn off heat and drizzle some sesame oil, stir well before serving.