Archive for Rice

Food this week….

Posted in Cooking, Food, Life, Writing with tags , , , , , , , , , , , , , , , , , , , , , , , , on October 19, 2016 by urbannight

This week I’m making some interesting made up recipes.

Spinach and Clam Sauce Spaghetti with Sea Scallops.

Put 1T butter and a drained can of minced or chopped clams into a small sauce pan, season with salt and cayenne.  Chop a cup or large handful of spinach.  Add to sauce pan.  Add 6 T of spaghetti sauce and 2T of pesto sauce.  Let simmer on low while cooking up 1.5 servings of spaghetti noodles.  Drain and put into sauce, stir.  Cover on lowest heat to keep warm.  Sear 3 or 4 sea scallops in butter, drizzled with lemon, seasoned with salt and cayenne.  Cut into half, plate pasta with spinach and claim sauce, place scallops on top.  Serve.

Chicken and Avocado on Rice. (by far the easiest)

Buy chicken strips cut for stir-fry.  Dice up.  Season to taste.  Fry up.  While frying, put 2 packets of Uncle Ben’s Basmati Rice in microwave and cook per instructions.  Half and dice up one avocado.  Put rice into 2 – 4 bowls.  Season rice to taste.  I use Cayenne.  Divide fried chicken over the rice.  Top with diced avocado.  Serve.  (I tend to make larger portions because avocado needs to be eaten quickly and I cook for myself.  If you have a family, making this as four servings with a salad and a second veggie side would make for a more balanced meal.)

Sausage and Cabbage in Ro-Tel.  ( someone gave me this one)

Melt a stick of butter in a pan.  Saute a shredded small cabbage and diced onion for 5 minutes.  Cut up sausage or kielbasa.  Add kielbasa and a can of Ro-Tel.  Cover and simmer for 20 – 25 minutes.

Beef and Spinach with Ravioli Soup.

1 lb meat, (I’m using beef).  Fry up with some onion.  Add half pot of water.  Bullion or broth. Season to taste.  Bring to boil.  While this is going on, chop up several cups of spinach.  Have a package of whatever flavor of stuffed Ravioli or Tortellini trips your trigger.  Add the pasta. Cook until done.  Add spinach.  Simmer until spinach is wilted and serve.  I’ve made this with Kale as well and chicken and ground turkey and ground chicken.  The only way I hated was with the ground chicken.  I just think I hate ground chicken.

 

 

Rice and Lentils, a simple if slow cooking dish.

Posted in Caooking, Food with tags , , , , , , , , , , , on May 2, 2015 by urbannight

I have this super simple dish I make sometimes.  It always  tastes great but it takes a long time to make.

I start with a few cups of water and set it to boil with a bullion cube in it.  Any type, sometimes chicken, sometimes beef, sometimes veggie.

Once the lentils are nearly done I add rice and whatever seasoning trips my trigger at that moment in time.

You have to watch to check the water, add more as needed.   I’ve found it always takes more than the amount of lentils and rice recommend.  I’m not sure why.

Now I just as water as needed until both the rice and lentils are soft.

I’ve never had it turn out bad.

That being said, I’ve had trouble using some of the so-called instant rice.  Regular instant rice cooks up fine.  But there is an ‘instant’ boil in bag Jasmine rice that doesn’t seem to work.  I, of course, cut the bag and pour it in.  The problem is that the box says this ‘instant’ jasmine rice cooks up in 8 to 10 minutes.  This is not true.  I’ve never had it cook in under about half an hour.  Even when cooking it on its own according to the cooking instructions on the box.  If you want to use Jasmine rice, it will turn out better if you just buy a normal bag of the stuff and cook it per those instructions.

Not Vindaloo but Delicious Anyway

Posted in Entertainment, Food, Uncategorized, Writing with tags , , , , , , , , , , , , on March 21, 2012 by urbannight

Last night I decided to make Vindaloo.  Without a recipe.  Not actually knowing what IS in Vindaloo. 

I started by dicing chicken and cooking it up.  Anytime I cook with chicken, I pre-cook the chicken.  I just feel better about it.  I tossed the diced chicken with cayenne to cook some of the heat and pepper into the meat.  After that was done, I added a small tin of tomato sauce, some vinegar, vindaloo seasoning I got at Penzeys, and more cayenne. 

From past experience, I knew that the vindaloo and hot curry seasonings I have bought or been given are all flavor and no heat.  Hence the cayenne.  Cayenne is my favorite seasoning.  It has a very mild taste with heat.  If you add it to mild dishes, you taste the light pepper flavor.  It is really great for adding to dishes where you want more heat but you don’t want to alter the actual flavor.   So it is perfect for jazzing up dishes with a stronger flavor.

I let that heat up and then sit and simmer while I cooked up some long grained rice. 

The final result tasted wonderful.  I loved it.  I wanted more but I already had two servings and had two packed up for lunches today and tomorrow.  It tasted nothing at all like vindaloo.  Despite the rather heavy hand I had with the cayenne it was still not hot enough.  But that was okay.  I will make it again. 

Like I said, it might not have been a proper vindaloo, but it was definately a success.