Asian, Barcelona, Bowl of happy, Fresh Produce

Orange Chicken and Sticky Brown Rice

Orange chicken is not one of the most famous recipes out there, that I’m aware of. It’s no secret that I love Asian cuisine. To avoid making an ignorant generalization, this includes Japanese, Vietnamese, Chinese, among other cuisines from other countries in the region… I always try to make sure my pantry is always stocked with ingredients that highlight these cultures, such as miso paste, soy sauce, fish sauce, bonito flakes. Also fresh produce like bok choy, cilantro, bean sprouts, lemongrass… For me, it’s like taking a little trip every time I take the time to prepare myself a delicious plate of food. Or when I’m cooking for my friends or my partner. It’s something that I really love and enjoy. Perhaps one day I can go through my pantry and show you guys my favorite ingredients, would you be into that? Let me know in the comments or tweet me at @possiblyjoanne!

One of my favorite things of this type of cuisine is the predominant use of fresh produce it conveys. It can be so inspiring! That’s why this dish that I’m sharing today was a bit uninspiring to make. I’ll elaborate a bit more: I’ve just come back home from a trip to Paris with my partner and we came home to an empty fridge. The only things I had that would make good use for a hearty lunch was: frozen chicken, oranges, and ginger. My pantry was stocked, of course. No hassle there. So I thought “Hell! Why not reinvent a french dish I enjoyed in Paris, duck l’orange and just make… Japanese orange chicken?” I don’t know. Somehow it made sense in my mind and I went with it. But I needed something that would make everything a bit tastier. Some sticky brown rice is always perfect for this kind of dish. And I will say, the outcome sure was delicious. And here it is, Orange chicken and sticky rice.

First, I’ll explain to you guys how I made this sticky rice.

sticky rice

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Appetizers, Asian, Barcelona, Fresh Produce

Salmon Glazed with Miso, Wrapped in Swiss Chard

So, I got beautiful salmon fillets at the market this morning…

And swiss chard is in season! So it’s time to get people who don’t like eating leafy greens, eating them! I always try to develop and create new ways to make leafy (and usually boring) greens tastier. This is where the Japanese ingredients and salmon comes in. My boyfriend (and food guinea pig) is an adult child and really hates greens, so, challenge accepted. Game on.

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So that’s how I came up with the idea of miso glazed salmon fillets wrapped in swiss chard. I try to always keep Japanese¬†ingredients like miso paste, rice vinegar and soy sauce in my pantry. They’re a must. Not only because I love those flavors but also because it’s a kind of diversity I enjoy having at least once a week (Spanish food can get boring after a while).

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