tephra: Sanji from One Piece, Cooking (Cooking Sanji)
Once again I am basically posting this so I don't forget how I did it.

Note that I have a microwave rice cooker that I am using for this. It is now stained orange inside but it's getting close to needing replacement so I'm not concerned about it. Use whatever rice cooking procedure works for you with the generalized version if you want to try it.

1 ½ cups white rice
2 ½ cups chicken broth
1 Tbsp dried minced onion
1 cup thick and chunky salsa

Microwave on high for 15 minutes.

To make it more general, you want to take your normal amounts of rice and water with your usual cooking method and make these changes:
  • 1 tsp dried minced onion per 1/2 cup of rice

  • 1/3rd of your normal water amount of salsa

  • use chicken broth instead of water and discount it by half the salsa amount
And accept the fact that tomato products heated in plastic will stain.
tephra: Sanji from One Piece, Cooking (Cooking Sanji)
I felt like tossing things in the slow cooker today.

1 large onion. 1/2" diced
1 generous handful of baby carrots cut in thirds (about 1/2" dice)
1 cup lentils
2 Tbsp minced garlic
2 boneless, skinless chicken breasts
1 can (15oz) diced tomatoes, undrained
1/2 can (15oz) fire roasted Tex Mex diced tomatoes, undrained
1 Tbsp tomato-chicken bouillon powder dissolved in 1 cup water

Layer the ingredients in the crock and cook on high for 6 hours. The chicken will fall into shreds with some poking and stirring. Since I don't add salt when cooking in the crock, be prepared to salt to your taste when it's finished.

I'd like to make this again with chicken thighs sometime.

I'm not one for spicy food so you could certainly use more of the Tex Mex tomatoes and less of the plain (or use a whole can of the Tex Mex and one good sized fresh tomato). The Tex Mex tomatoes are something we pick up at Wal-Mart, you could substitute about a cup of roasted tomato salsa (or more if you like things spicy).
tephra: A furry liger-ish dragon portrait in profile (Default)
Well I'm trying out a refrigerator cauliflower pickle recipe. It's a variant of the most likely one I found online.

Into a one gallon glass jar I managed to pack:

1 large head of cauliflower broke into florets
8 oz snow peas, ends trimmed and threads pulled
1 giant (soft ball sized!) red onion cut into 1" pieces.
1 small head of garlic* (14 cloves), cracked because I get vigorous when peeling garlic :)

And I do mean packed, I closed the jar now and then and shook it to settle things and I still was shoving on the last of the cauliflower and making it do *squeaka-squeaka* noises. The original recipe called for two large heads of cauliflower, three medium onions, a bell pepper, and a pound and a half of carrots, allegedly it made 4 quarts. I don't know how they managed to pack that into 4 quart jars. O.O

For the brine I heated to boiling:
6 1/4 cups water
1 1/2 cup rice vinegar
1 cup cider vinegar (because I was thinking I was going to make a half batch when I bought the rice vinegar, forgetting that everything I make "grows")
1/4 cup pickling salt
1 Tbsp pickling spice (which [livejournal.com profile] hafoc had in his spice rack and I know dates from at least 1997, but it still smelled reasonably potent and I couldn't find any when I was shopping)

This turned out be to exactly the right amount of brine for my gallon jar. I have maybe two tablespoons of it left and I'll probably be able to get that in when the jar has cooled a bit.

Once the jar has cooled down I'll screw the lid on tight and push it to the back of the fridge for a few weeks before I see how it turned out. It certainly smells yummy right now.

*OMG, I forgot how absolutely wonderful really fresh garlic smells. We tend to buy a large tub of minced garlic at GFS (Gordon's Food Service, a restaurant supplier here) because it's so much easier than dealing with heads of garlic on a regular basis.

[Edit: Yes Hafoc, I did finally threw out the evil sweet carrot pickles. I doubt even the coyotes would eat them, but the squirrels might. Squirrels are strange.]
tephra: A furry liger-ish dragon portrait in profile (Default)
I thought I'd share a simple recipe with everyone, since I just made some for dinner.

[livejournal.com profile] hafoc's suggestion for a future variation is to add some crumpled crisp bacon. Or maybe some diced ham.

This is a depression era recipe, grandma stewed her own tomatoes and grandpa often got produce and eggs in barter for his work as a carpenter. With five children it made a cheap meal.

Grandma Beaudoin's Hot Potato Salad
(All amounts are approximate, it's potato salad after all.)

6-8 cups potatoes, peeled and cut in chunks/large dice
4 eggs, hard boiled, chopped
1 onion (small to medium) diced small
1 can stewed tomatoes (15 oz), drained* and cut into chunks
1 cup mayonnaise
salt and pepper to taste

Boil potatoes until cooked through. Drain and do not rinse. Add all other ingredients to hot potatoes and season to taste.

Told you it was simple. :)

*Save the drained juice for other recipes. Or use it to make a nice Bloody Mary.

Profile

tephra: A furry liger-ish dragon portrait in profile (Default)
Tephra

June 2016

S M T W T F S
   1 234
567891011
12131415161718
19202122232425
2627282930  

Syndicate

RSS Atom

Style Credit

Page generated Mar. 29th, 2017 07:22 am

Expand Cut Tags

No cut tags

Tags