Discussion in 'Off The Beaten Track' started by mkats, Feb 26, 2012.
My family is Lebanese-Australian, I think my mum would kill me!
I have an Indian friend who is a fantastic cook and she makes absolutely perfect basmati rice. Apparently she cooks it just like pasta - boil in lots of salted water and then drain. Who knew?
That's really the way to cook most rice, especially brown rice. I've been doing it like that for 40 years. My aunt, who is the best cook in the family, taught me to do it that way.
As someone who comes from an Indian family : Rice cooker!!! 1 cup of rice = 2 cups of Water + a pinch of salt. You don't even have to watch it. Good quality basmati rice helps too!
Boiling and draining is a good option if you don't have a rice cooker, it's how my mum used to do it for me when I was a student and didn't have a rice cooker.
Ok folks, so someone told me today about a vegetarian version of a shepherd's pie. The the middle out of a loaf of bread, fill it will veggies and stock and cover the top with potato. Bake until the potato is golden. That's all I've got. It sounds delicious! Has anyone ever made this, or does anyone have a more specific recipe? I love potato...
I have a small Rival rice cooker that I got last Christmas. I will start using it. I have made brown rice in it a couple of times.
Yep. This is exactly how my mom and all my relatives make rice (we're Indian), except they omit the salt.
I've never made this, as I'm not a fan of type of dish ... but I'm about the bread. When we had traditional shepherd's pie when I was growing up, there was no bottom "crust." It was just seasoned ground beef (or lamb, or a combo) with veggies topped with a mashed potato crust. So I'm not sure where the bread would come in.
Even tho' I'm not usually a fan of "meat replacement products," I have adapted a couple of comfort food recipes using Yves ground round (a soy mock ground beef -- there are other brands out there too). I would think that would be the easiest way to make a vegetarian shepherd's pie.
I'd be inclined to make a nice thick veggie stew, and then top it with the mashed potatoes for shepherd's pie, or if dairy isn't a problem, a pie crust for pot pie.
Bitty how long to cook the rice?
Is this a good method for long grain rice?
I'm a good cook but rice is hit or miss with me, maybe it's because rice is not served as a course with a meal. Mine is potatoes or pasta, so I don't make it often to make a great fluffy rice.
Well, that is what I tell myself.
To be honest, I don't know but I'll ask her. I would assume around the same length of time that it says on the package (usually around 15 - 20 minutes for white rice and 40 - 45 minutes for brown). I would set my timer for slightly less than the target time and then start testing it.
I don't see why it shouldn't be.
I had the same issue until just this past year. I felt like rice was the one area in which my skills deserted me, but then I started paying careful attention to the proportions on the package and the cook time. You can always add more water, so better to be scant than generous. Ditto for time - set the time just a tad short. And I follow Molly Katzen's directive about not peeking - you can check once and that's it.
For those with rice cookers - does it basically always work the same way, or are there different settings for different kinds or rice? Can you flavour the rice as part of the process?
I think I'm quite good at rice pilafs of various kinds, but basic fluffy rice sometimes challenges me. I've tried the boil-and-drain method but prefer the one-pot method as it's less messy when you are cooking other dishes at the same time.
Also, for eggplant/aubergine fans, this came up on Jamie Oliver's FB this morning: melanzane alla parmiagiana aubergine.
Jenny, mine only has a "warm" and "on" setting. Yes, you can flavour the rice, and remember brown rice needs a little extra water. I have a fabulous cook book for rice cookers - I adore it. The Ultimate Rice Cooker.
Added to my cart for future consideration
Honestly I have no room for additional appliances, but I will say we do actually use them. And I need to master brown rice this summer.
I just have a humble Sylvania (not Rival like I originally posted) model that I got from Walgreens. You use one part rice, two parts water and the weight turns it on, and it cooks for approxmately 20 minutes (brown and wild rice take a bit longer).
If my main course is chicken, sometimes I add some powdered bouillion to the water or chicken broth in lieu of water to cook it. Same with beef.
Made it tonight with kidney beans instead of black beans, and adding a tiny bit of tomato and diced cucumber. It was DELICIOUS!
Seasoned & roasted nuts are one of my favouritest snacks, so I'm always excited when I find a new recipe. This this one is a definite winner: Coffee Roasted Nuts. I might tinker with the ingredients a bit, but at first try vvg.
Mine only has a Warm and Cook setting, and it works perfectly for all kinds of rice - in fact for all grains and even pulses. I regularly cook lentils and chickpeas in it and they come out perfect every time.
I made black beans yesterday using this recipe - very simple, and very yummy. I poured them over some rice and chopped cilantro with lime juice and it came out perfectly.
Boyfriend is a HUGE Super Mario fan and I'm considering making this as a surprise next time he comes to visit (hopefully he doesn't read FSU ) but I think the radishes would just be too big in proportion to the rest of the salad...? I don't know, I'm not a big radish person, but that is too cute.
mkats, I can't access the page.
The radish one? Here's another link to the main article, hopefully that works!
No, the black bean recipe.
Huh. Weird. I edited it - does it work now?
Those black beans look yummy. The two times I've been to Guatemala they've served black beans at every meal including breakfast. Fortunately, I like them.
I just made black beans this morning, too. No recipe - sautéed chopped onion (red), celery and carrots, tossed in some salt and a little ground cumin after the aromatics had sweated, then added some chopped garlic and cooked that for a minute, and then added a couple of bay leaves and a thyme bundle along with the pre-soaked beans and water. Cooked it for about two hours. Towards the end I added the grated zest of one lemon, and when it was done, I finished it with the juice of the same lemon. Delicious.
I made crepes today with a no waiting recipe for the first time, it tuned out great!
If anyones going to Nice for Worlds, don't forget to taste crepes!
I saw a recipe for no carb pancakes which are basically creamcheese crepes. I decided to give it a try with a few tweaks since I don't care about a few carbs (actually, I prefer them, haha). The recipe called for:
2 ounces cream cheese
1 packet sugar substitue (or a little sugar)
Blend all together (I used my Magic Bullet)
This comes out super super thin so I added in about 2-3 tablespoons of flour and 1/2 teaspoon of baking powder after blending, I just stirred it in so as to not over mix. They came out much closer to pancakes this way but still not nearly as much flour. I also added about 1/2 teaspoon cinnamon and that really added some nice flavor. My only complaint was that they were kind of spongy. How would I fix that? More baking powder? Maybe 2 eggs was too much? It only makes 4 medium pancakes so I think I could cut out an egg and maybe add in some milk/water if it looks too dry. Eggs are rather heavy...
It's 3:48 here on the left coast, which means a. procrastinating at work and b. thinking about dinner. In particular, I'm thinking about the Raw Pad Thai I made last night that's sitting in the fridge just a-waiting for me to get home.
I was given some home-made, jarred preserved lemon. What do I do with it? Does it need to sit for a while, liked pickled things? It's been jarred a couple of weeks. Should it go in the fridge?
Artemis, let me know how the raw pad Thai is! It looks delicious!
Yum! We are just back from Thailand, where were had some of the most delicious meals of our lives. Along the way, we spoke with several chefs who revealed secrets of what we were eating, so this weekend we are heading to a big Asian grocery to stock up on ingredients.
I've always seen it sold from open refrigerated cases, so I keep the jar in the fridge. After several weeks it should be ready.
Not sure how much might be online, but it's a staple in the fabulous Moroccan dishes of Claudia Roden - all her books are excellent, and I'd say a jar of homemade preserved lemons is a great excuse to buy one!
On another note, the Masters put me in a Southern mood this weekend, so I made butter for the buttermilk more than the butter, then made buttermilk biscuits, served of course with the homemade butter (or in hubby's case, his chicken gravy).
Is there anything more sublime that a good biscuit? I used a basic recipe from Better Homes and Gardens, and for the butter, I did the box grater trick that I've shared before for pie crusts. So easy, so flaky and light!
And I still have a bit of buttermilk left over to make a salad dressing tonight.
I use preserved lemon mostly in couscous salads, or to make Moroccan hummus. (Moroccan hummus is one of my 2 favourite hummus variations. Start with the basic recipe, then season with preserved lemon, mint, garlic, cinnamon, cumin, and harissa. You'll never want to go back to ordinary hummus again!)
The raw pad thai, btw, was extremely yum! It's not quite the same comfort food level as "regular" pad thai, because it doesn't have the carb factor, and also because it's cold, but it's very satisfying nonetheless. I plan on making it frequently in the summer. I also like that it can be made ahead, unlike a lot of Raw foods.
Hi folks - it's quite warm here in New Joisey and we're having a cool supper - one of my favorites tweaked from a Bobby Flay recipe - even better the next day!
Roast vegetables of your choice in 400 degree F oven for 20-25 minutes until soft and somewhat caramelized - cut into 1.5 inch pieces, drizzle with olive oil, sea salt & pepper and roast away - I use asparagus, yellow squash, red sweet peppers, and whole garlic cloves (enough to cover a cookie sheet).
While those are roasting, toast 1.5 cups of Israeli (aka Grande) couscous until just starting to brown. Add vegetable broth (amount per product directions), bring to boil, then cover and simmer for about 10-12 minutes until tender. Drain any excess liquid.
Make a vinaigrette of 1 small chopped shallot, 4 tablespoons red wine vinegar, 3 tablespoons lemon juice, some lemon zest, salt & pepper to taste, and 1/2-3/4 cup olive oil.
Toss couscous, warm vegetables with roasting juices and vinaigrette together. Once it cools a bit, throw in some crumbled feta if you like.
So delicious and quite pretty as well for entertaining. I've read that quinoa makes a nice substitute for the couscous grande also.
Had to share this one...
Acorn Squash with Roasted Garlic Custard - Serves 8
Serving Size ½
Calories from Fat 58
Total Carbohydrate 18
2 acorn squash (green or orange)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 head elephant garlic (or regular garlic for a stronger taste)
2 1/2 cups milk
3 whole eggs
1/4 teaspoon ground nutmeg
Preheat oven to 375°F using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
Bake the squash for 30 minutes. Remove and cool to room temperature.
Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish. Place the squash in the baking dish, in the water.
Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!
Not. Recipe, but yesterday and today I ate salad made with lettuce I grew myself and picked yesterday and today. first time I ever grew anything and it came out great. Broccoli and carrots to come, and lots more lettuce.
Have you ever had carrots out of a garden? They are amazing. So sweet and delicious. You are going to wish you grew a lot more. They are the best done in a crockpot with a roast, tender and sweet. Mmmm!
I did plant carrots, too, but they won't be ready for another 6 weeks or so.
I have sadly never had success with root veggies. Radishes are supposed to be one of the easiest things to grow, and I tried horseradish too - epic fails!
All I get are spindly, tiny little roots, no matter how I've prepared the soil, given the space, etc. Tips welcome.
I find myself in need of a few recipe suggestions. Someone gave me a 10 pound bag of Vidalia onions. Everyone's given me the obvious suggestions of onion rings (good, but I try not to eat that much fried food) and French onion soup (good, but not for 90 degree weather). I've done a few google searches, but keep largely coming up empty. I thought I'd try here for some ideas.
I enjoy cooking but sometimes need short cuts. For the onion, I'd dice them and put half an onion in ziplocks. Then I'd pull as needed.
We use a fresh onion in most dishes - my most fave is roasted until caramelized and soft with evoo, salt and pepper. Simple and delicious. You can add carrots if you are not an onion fan.
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