All posts filed under: Rice

Soup & The Blustery Day

Monday Morning… They said we could be expecting some rain. They said it would be fast-moving, with periods of heavy precipitation. I checked the weather just before bed and things had been upgraded to Rain Apocalypse… or at least, going by the way the weather people were talking about it.  I poo-pooed it all and crawled into bed. Tuesday 4 AM… I woke with a start to a fantastic lightening storm and this…   … on the news. they still said it would fast-moving and everything should be all clear by mid morning. It was’t. It sheeted rain all day.   It poured by the buckets.   It looked like dense, heavy fog… but you know… with rain.  It ran down the hillside in a deluge; gathering bits of forest trash… limbs… small animals – creating waterfalls where they normally don’t exist. My trusty rain gauge worked overtime… I emptied it 3 times during the constant downpour. Around 7 O’Clock PM, the rain abated and left us with a sterilized forest floor and the Fall leaves …

Simple Dinner Sunday ~ Chicken & Rice

Bonus at the market the other day…. tiny chickens. I’m not talking game hens (which can run upwards of $8), I’m talking itty bitty one pound fryers…. for a buck. I grabbed a handful (six) tossed them  in the cart, and sang a little song all the way to checkout. ♫ ♬ Tiny chickens … in the bin… makes me feel happy… when I win…♫ ♬ (Dean Martin’s Tiny Bubbles… you can sing along if you want.) I ended up spatchcocking a couple and grilling them, which worked out exceptionally well since they were very young chickens and extremely tender. But Jane’s been… well … punky… the past few days, so I planned on making some healing chicken soup with a few of them. But with the cooler weather and all, I wanted something more Stick-To-Your-Rib (ish) … and I compromised. Chicken & Rice Since I’m dealing with an anemic chicken – I’ve bolstered the meat by adding in a cup of boneless thigh meat and the leftover bones from the spatchcocking. I’m basing the recipe as if …

Demons 2.0 and some Pilaf

Why do you do that? Why can’t you just appear… Huh? I like watching you jump… and you scream like a girl. Besides, I’m a demon… not a genie …do you see me dragging around a lamp? no. Tail… horns… evil disposition …  …  …  demon. It’s damned irritating. What do you want… So…   need any help?  Did you notice I did write a thing for you the other day. I saw it.. you scribbled all over the photos, got something’s blood on the recipes, and made fun of  me But you didn’t publish it… No, it was mean-spirited and hateful… Helpful is contributing something significant to ease the writer’s block You didn’t… so go screw yourself. Talk about hateful…. So, what are we writing about tonight? I’ve been looking at a pumpkin pilaf recipe that looks good You don’t like pumpkin…. you think it tastes like a**…. LANG-uage! Do you kiss your mother  with that mouth? But yeah, hate the taste… I’ve got a buttercup squash from this year’s garden I wanna use. …

Tales of Woe – That Brown Rice Salad

The TV is on most days throughout the day primarily as background noise. I don’t really think about it being on anymore. It lightens my day when there’s nothing going on except my own brooding, it keeps the terrors and worries of my career (or lack thereof) at bay; it keeps me company. But, most importantly – it’s just on. Call me wasteful, pummel me about the head and shoulders for the abnormally large carbon footprint I’m leaving for future generations, I don’t even care. I have persistent tonal tinnitus (Mine is a constant high “C” with a medium tone hiss that seems to hover somewhere about 6 inches from my head… all the time) and background noise is the only thing that stands between me and the express bus to Crazytown. … so it stays on. The other day while reading, I halfway hear Giada on the Cooking Channel talk about a Citrus Brown Rice Salad and my head checks in for a bit to listen in. I like rice salads. Mentally, as she’s talking, I’m making adjustments.. …

One from column “A” – Pork Fried Rice

Given that it’s essentially:  rice – some variety of diced meatage – vegetables (usually carrots and peas) and some sort of seasoning, you really wouldn’t think there would be that much differentiation between recipes and production…. stir-fry it all together and you get fried rice…. right? The possibilities for construction are endless, and if you happen to find that magical step-to process, you’d be rewarded with starchy, salty, meaty nirvana. Why then is fried rice the culinary crap shoot at Chinese restaurants? Tasteless and oily, gummy and salty, dry and..well… just d r y. But understanding what the majority of fried rice is – a way to utilize leftovers in a restaurant environment – then you can see why there really is very little thought put into something that is basically a throwaway dish. However, in order to be good (and I mean really good) fried rice,  it has to be made fresh, with quality ingredients, and not left to steam away to oblivion in some holding table waiting for that specific “quality” diner that prefers fried over …

Weekday Meals – Down & Dirty Paella

In a perfect world, I could prioritize my time so there’d be enough time to rake the leaves, re-organize the studio, sweep, mop, dust, make 3 trips to the local home improvement (take all my money) mart,  design and trench out the drainage system for the summer rental –  with enough time left over to whip up a tasty paella… all before lunch. I don’t even live next-door to that world. I marvel.. yes, marvel at these do-it-all kind of people that home-school, soccer mom, carpool, volunteer at nine different charities, cook non-stop and still have enough time to be uber crafty and blog relentlessly about it… don’t they sleep? I mean… I’m up at 6:00 every day and I get my day started. But there are days when I just and it’s three in the afternoon…  and I’m still in pjs. I had a craving yesterday for paella. And, while I would have loved to have had time for this: … time just wasn’t my friend. I settled for a down and dirty quick paella. Quick, …

Simmering Sweetness – Mochi Rice Pudding

Over the years, I really never warmed to the idea of rice pudding. I have had it over and over, in varying degrees of chefdom expertise, expecting it to somehow be different. But regardless of what diner, colorful commercial packaging or elevated restaurant, the promise and the hype never seem to gel into deliciousness for me. It is, after all, pudding with rice in it. If the pudding were silkier… if the rice was less rice-like and more like tapioca… Some time ago I received a package of mochi rice from Marx Foods in one of the numerous contests I entered. I thought the tiny, delicate, ovaline pearls were intriguing but I really had no desire to cook them down and smash them into a translucent, elastic paste. Mochi, or glutenous rice is a super starchy, somewhat sweeter rice typically used in Asian sweet cake preparations. I thought that one day I might try a hand at rice pudding… Plate Fodder style. Glutenous rice can be deceiving. Even with it’s diminutive and fragile grains, it still needs a considerable amount of cooking in order to …

Spanish Style Brown Rice – It’s Heazy!

Um.. Heazy.. … not to be confused with dubious rapper speak referring to a particular sector of personal space. “That car was all up in my heazy… fo’ sheazy.” Several months ago… okay – like 8, I got a box of Integrale Brown Risotto Rice from Marx Foods to play around with. And as things happen sometimes – timing just didn’t work out for me to do something with it. I ignored it. And, if I’m going to be completely honest – I’d rather choke down an entire pot of overcooked oatmeal than eat risotto. I’m just not a fan. It’s just way too much freakin‘ effort to end up with something that looks and tastes like bad rice. It ended up languishing in the pantry; bullying the gluten-free pasta and poking holes in the bag of orzo. But… Since we’re trying to eat healthier, I decided to pull the package out and figure out something to do with it. Here’s the thing with Integrale Rice – it IS better for you than just eating …

Cookbook Sundays – Jambalaya With Chicken and Seafood

There are classics, there are fads, and then there’s everything else. I originally bought Chef Paul Prudhomme’s Louisiana Kitchen way back in the 80’s because I wanted to learn how to blacken red fish. I did… it gave me monumental indigestion. Although, as a recipe, it wasn’t as terribly difficult as I had made it out in my mind, it was just something I wanted to make sure I got right… because, you know… it was the thing back then. Unfortunately, I just wasn’t all that enamored with Louisiana style cuisine, and the book found it’s way to the “probably wont try that again shelf.” With this Cookbook Sunday’s thing I’ve decided, at least for the near future, to dig back into some of my older cookbooks for inspiration. With the mill of cookbooks, coffee-table photo food books, celebrity chef books and the like working overtime in recent years, I thought it would be nice to look back at some of the celebrity chefs of earlier years and the food that really got that whole food fad machine to …