o Cookalong #9 - Rice

Posted by wizardnm (My Page) on Tue, May 12, 09 at 19:07

lpinkmountain choose Rice as out next 'star ingredient'.

Here's what she had to say, "OK, new ingredient is RICE, my favorite food. In all it's forms, rice flour, rice milk, cream of rice cereal, brown, red, white, jasmine, basmati, arborio, short grain, long grain, puffed, rice crackers and cakes, rice paper . . . be still my heart."

I asked for some suggestions on how this thread might work better and so here's the change...

Instead of Saturday night cooking, we will just cook whenever it convenient over the two week period. I know that will be easier for me too! But please, don't hesitate to add to ANY of the Cookalong threads at any time. I know how life gets busy and all of a sudden you decide to make something that was way back on another cookalong thread, your comments, pictures, etc. are valuable whenever!

Also, I have found that when you search using the word 'cookalong' you will get all the threads pretty much in order and that makes life easier here too.

I'll draw another name on Monday, May 24, based on the people who post on this thread, so be thinking on what you might like our star ingredient to be.

Nancy

Here is a link that might be useful: Cookalong #8----Asparagus Follow-Up Postings:

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Tue, May 12, 09 at 21:08

That would be "in all its forms." I hate it when I do that. I know better but it's a reflex!

I eat rice almost every week. My two usual ways of making it are: stir fried with store bought pre-marinated tofu, either "Tofu 2 Go" brand or White Wave when I can get it, OR, rice and beans, either italian style with greens and canellinni beans and italian tomato sauce and whatever other vegetables need to get used up, or south of the border style with chili style tomato sauce and either red or black beans and whatever vegetables need to get used up. Favorite vegetables to add are zuchinni, carrots, celey if I have it, peppers, and onions. Mushrooms for italian style, corn for Mexican style. Blackeyed peas and fake bacon for southern style hoppin' john.

Moving up the ladder of my hash style cooking, here's my favorite rice soup recipe, from "Diet for a Small Planet" by Frances Moore Lappe.

Hearty Tomato Soup

Saute in a heavy pot until onion is golden:
Oil as needed (probably about 1 TBLSP EVOO) 1 clove garlic, minced 1 onion, chopped 1 large stalk celery, chopped (optional) 1 large carrot, chopped

Add, stir, and saute until rice is toasty:
2 TBLSP whole wheat flour 1 1/2 cups cooked brown rice (start with 3/4 cup raw, cooked in double that of water)

Add:
1 28 oz. can tomatoes (chop, mash with a spoon) 2 tsp. salt Lots of freshly ground black pepper 1 TBLSP sugar 1 tsp. each oregano and basil

Have ready:
3 cups milk, hot 1 TBLSP butter

Cook veggies and rice and tomatoes and spices until flavors mingle. Add hot milk and butter and adjust seasonings. Don't leave out the butter, it is the secret to this simple, great tasting soup. For a more elegant presentation you can puree. She suggests serving with oatmeal bread. I used to serve this with Bisquick drop biscuits back before I had to watch my calories like a hawk. Now I'd probably serve with whole wheat sourdough bread spread with tofu pesto.

Something simple and elegant from Joe, the GardenGuru

PEAS PULAO Yellow Rice Serves 2-4 Ingredients:
2 Tbs vegetable oil or ghee 1 large onion, chopped fine 1 cup fresh green peas (or frozen, thawed) 1 cup Basmati rice (a long grain Indian rice) 3 cups water ½ tsp turmeric powder Salt to taste ½ cup warm water Preparation:
Wash the rice well in running water and set aside to soak for 30 minutes.
Heat the oil in a deep heavy-bottomed pan. When it is hot add the onions and cook till soft.
Add the peas and stir well.
Add the rice and fry for 2 minutes.
Add the 3 cups of water, turmeric and salt to taste to the rice and set it up to boil on a medium flame.
Once the water comes to a boil, reduce the flame to a simmer and cover the pan.
Cook till the water seems to have almost disappeared - tiny holes will form on the surface of the rice.
Add the 1/2 cup of warm water all over the top of the rice and cover the pan again. Simmer for another 5-7 minutes and turn off the fire.
Allow the rice to sit for 10 minutes and serve.

I think I got this from Linda in TN, but it was a long time ago and I wasn't very vigilant about sourcing things back then.

Lebanese Spinach with Rice and Pine Nuts 2 cups uncooked rice 3 tablespoons olive oil 1/2 cup pine nuts 1/2 large white onion, finely chopped 3 cups fresh spinach, finely chopped 1 teaspoon Dijon mustard 1/4 teaspoon black pepper 1/4 teaspoon salt 1/2 cup fresh lemon juice Servings: 6 Simmer the rice in 4 cups of water until the water has been absorbed and the rice is tender. In a medium pan, heat 1 tablespoon of the olive oil, and sauté the pine nuts over medium heat until golden. Set aside. In a large skillet, heat the remaining 2 tablespoons of olive oil, and sauté the chopped onion for 4 minutes. Add the spinach, mustard, pepper and salt, and sauté over medium heat for 12 minutes. In a large bowl, mix the rice, pine nuts and the spinach mixture. Sprinkle with the fresh lemon juice and serve hot.

Not sure where I got this. Have not made it yet, it's in my "to try" folder:

Vegetable Biriyani 2 cup basmati rice 1 cup vegetables steamed(green peas,beans,carrots,cauliflower etc) 2 medium size onions chopped 2 tsp raisins 2 tsp cashew nuts or slivered almonds 2 tsp salt 1 tsp turmeric powder 1 /2 tsp cinnamon powder 1/4 tsp clove powder 1/4 tsp nutmeg powder 1/4 tsp chilli powder 1/4.tsp coriander powder 3 tsp butter Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T butter in a skillet and saute the onions and raisins and cashew nuts till they turn golden brown.Keep aside.
Melt rest of the butter in the skillet and add basmati rice and fry till they don't stick together.Add all the spices and mix well.
Preheat the oven to 375F .Empty the basmati rice into a baking pan add salt and 1 1/2 cup of water. Cook for 20 min or until the rice is done.
Add the vegetables , onions , raisins and cashew nuts to rice and mix well.

Then there's a three grain pilaf recipe from Ruthanna, and a whole slew of red beans and rice recipes in the "to try" folder.

Now in the realm of complete fantasy--

Stuck Pot Rice, which I have long wanted to try but will probably not get around to fussing with.

A brown rice pizza, which I made once, recipe came from "Seventeen" magazine, and I'm 49 now, so that gives you an idea of how long ago. A veritable vegetarian masterpiece, but for the hard core only. It has a crust of rice and parm, a bechamel vegetable sauce, and fresh veggie topping. Only worth the time and trouble to post and make if you're trying to impress a gourmet vegetarian.

I LOVE rice pudding but can hardly ever spare the carbs to have it for just dessert. I should make it and eat it more for special breakfasts.

I'd be interested in any kinds of gourmet rice crispie treats, since I still have a freezer full of marshmallows to use up.

Then there's Ann T's Greek cabbage rolls, which are still on the "to try" list.

Add lentils to any rice pilaf and it makes a great stuffing for a halved acorn squash. Nice thing to make as a main course for a vegetarian guest. They can have it as the main course and everyone else can eat it as two side dishes.

o Risotto clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Tue, May 12, 09 at 21:27

Here's another one I made recently. Came from watching Sara Moulton's show 'Sara's Weeknight Meals' on PBS. I really like that show, and she has great guests. This one was from Andrew Carmellini, Chef at restaurant 'A Voce' in New York City.

Risotto Terrazzo-man Style Makes 6 servings Hands-on time: 15 minutes Total preparation time: 25 minutes

This recipe is an ode to the Bertin side of my family - my father's mother's family. The Bertin's were traditional terrazzo artisans - my Dad is one of the last. They were hard-working guys from Friulli who could do beautiful things with marble and cement. The Bertin's have worked on most of the important buildings in my hometown, and every house any member of my Dad's family lives in has beautiful terrazzo work somewhere. This recipe is kind of a risi bisi: a traditional rice and pea minestra, a really soupy rice dish from my family's region. One of the Bertin men made this for me the first time I had it, and I always associate it with them. This risotto is hearty and meaty, but with a fresh and crunchy texture from the peas. Drink a glass of Suove with a bowl of this.

5 cups chicken stock, vegetable stock, or water 1 tablespoon olive oil 1/2 cup diced pancetta 1/2 cup chopped onion 2 cups Aborio rice 1 cup white wine 2 cups green peas (shelled English peas or chopped snap peas or a combo) 1/4 teaspoon freshly milled black pepper plus some for finishing 1/2 cup grated Parmigiano-Reggiano, plus some for sprinkling 1 tablespoon chopped parsley, optional 1 tablespoon butter, optional Salt to taste

Bring the stock to a boil on the stove. Heat the olive oil in a large pot on the stove over medium heat. Add the pancetta and allow the fat to render - about 3 minutes. Add the onion and stir to coat the pieces in the fat. As soon as the onion has softened, about 2 minutes, add the rice and mix to coat well. Allow the rice to toast for 1 minute and then add the wine. Bring the heat up to high and cook, stirring, until the wine has evaporated. Add 2 1/2 cups of the stock. Scrape down the sides to prevent bits of the mixture from burning and flavoring the risotto.

When the liquid has almost evaporated, 6 to 7 minutes, add the rest of the stock and continue cooking. After 3 more minutes of cooking, add the peas and the black pepper and stir to combine. Cook, stirring constantly for 2 minutes, until most of the liquid is absorbed, and the rice and the liquid become a complete mixture. The rice should be cooked al dente; the peas should be cooked through, but still bright green and crunchy. Turn off the heat. Add the Parmigiano and the parsley, if using. If you want a richer mouth feel, add the butter. Season with salt and pepper to taste. Serve immediately, sprinkled with more Parmigiano.

Below is a link to the show's Web site

Here is a link that might be useful: Sara's Weeknight Meals Italian Style with Guest Andrew Carmellini o Couple of links clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Tue, May 12, 09 at 21:53

Sorry I can't stop!
These are Web links to some of my rice fantasies.

Stunning Javaher Polow - Persian Jeweled Rice

Lots more fantasy rice recipes here:
Iranian and Persian vegetarian recipes from "Recipe Zaar."

This one I might actually try this week. It's from Jolinda Hackett at

Lemon rice is a popular vegetarian rice dish from South India and is often served at Hindu temples or at temple festivals. This easy Indian lemon rice recipe is both vegetarian and vegan.

Ingredients:
1 cup white rice (I'll use brown) water for boiling 1 tsp mustard seeds 1 tsp turmeric 1/2 tsp ginger 1/4 tsp cumin 1 tbsp olive oil 1/3 cup lemon juice 2 tbsp fresh cilantro Preparation:
Cook rice in water until done, about 20 to 25 minutes.
In a separate skillet, fry the mustard seeds, turmeric, ginger and cumin in olive oil for just a minute or two, then add to rice.

Add lemon juice and cilantro to rice and stir well to combine.

Gotta figure out what to serve with it.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by joanm (My Page) on Wed, May 13, 09 at 7:13

Can someone post a fried rice recipe? I have some leftover pork to use up and pork fried rice is sounding real good right now.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by ruthanna (My Page) on Wed, May 13, 09 at 8:10

Here's a salad that was a staple in our house for DD's vegan friends:

CURRIED CABBAGE, LEMON, AND RICE SALAD – 4 to 6 servings

Salad:
3 cups finely shredded cabbage 1 1/2 cups cooked, cooled brown rice 2 scallions, thinly sliced 1/3 cup minced sweet red peppers 1/4 cup cooked fresh or thawed frozen peas 2 Tbs. minced fresh parsley

Dressing:
2 Tbs. lemon juice 1/2 tsp. curry powder 1/8 tsp. ground ginger 1/8 tsp. ground cinnamon pinch of cayenne pepper 1/4 cup corn oil

Mix all salad ingredients in a large bowl. In a small bowl, whisk together all dressing ingredients except oil until thoroughly combined. Slowly whisk in the oil. Pour dressing over cabbage mixture and toss well. Chill thoroughly.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sally2 (My Page) on Wed, May 13, 09 at 9:42

Rice! I'm so glad you chose this ingredient, as I tend ignore it more than I should - partly because I (inaccurately) think it takes too long to cook. The other day I chose to make mashed potatoes instead of rice due to the 45 minute cooking time (for brown rice), but by the time I got the rest of supper ready, 45 minutes was up, anyway, and the potatoes were over cooked, lol. To paraphrase the V8 commercials, "I coulda had brown rice!"

I don't do rice crispy treats since marshmallows aren't vegetarian, but I just might try rice pudding sometime since I don't remember ever having it.

Lpink, did you know that last Sunday's Iron Chef ingredient was rice? If you haven't seen it, you might like to catch it next time it airs. It was probably a repeat, but they repeat those shows so often, there might be an opportunity for you to see it if you haven't already.

I'm going to enjoy studying everyone's recipes and researching rice recipes for this cookalong.

Sally

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by ruthanna (My Page) on Wed, May 13, 09 at 10:07

I have mentioned before that I usually cook ahead on the weekend for most of the week. Rice is great because if properly cooked, it reheats fine in the microwave. Extra rice can be incorporated into so many ways different than the original, like a rice pudding.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Wed, May 13, 09 at 10:19

This came from "Cooking Light" magazine and originally called for pork, although I make it with marinated tofu.

Stir Fried Vegetables with Spicy Asian Sauce serves 4 (in theory, lol!)

Sauce:
1/4 cup hoisin sauce 14 cup ketchup 1 tsp. low sodium soy sauce 1/2 tsp. bottled minced garlic (or a clove of fresh garlic) 1/8 - 1/4 tsp. ground red pepper 2 tsp. dark sesame oil

1 lb tofu (here's where you'd use the pork)

Veggies:
1 cup sliced auchinni 1 cup sliced red and/or green pepper 1 tsp. grated fresh ginger 1/2 cup chopped green onion Can add mushrooms and water chestnuts.

Make sauce and set aside.
Stir fry veggies in 1 TBLSP of canola oil (Cooking Light says one teaspoon but they have got to be kidding!) Add pork. Add salt and black pepper to taste. Add sauce and stir until everything is well coated.
Serve over rice and top with 1 tsp. toasted ground sesame seeds. (I make a big batch of the sesame seeds in advance. Buy in bulk, toast and grind in food processor. Then keep in a jar in the fridge for topping rice.)

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by caliloo (My Page) on Wed, May 13, 09 at 15:42

I think I got this recipe from the CF several years ago, but I never got the contributors name. If you posted the recipe, please let me know so I can credit you! It is VERY tasty!

Singapore Fried Rice Noodles

1 lb medium shrimp, peeled, deveined

Ginger Marinade:
2 tbsp chinese rice wine, or sake 2 tsp fresh ginger, minced 1/2 tsp toasted sesame oil

Noodles:
3 1/2 tbsp safflower oil, or corn oil 1 1/2 tbsp curry powder, pref. Madras 3 1/2 cups leeks, finely shredded 1 1/2 tbsp fresh ginger, minced 3 cups bean sprouts, rinsed & drained 1/4 lb thin rice stick noodles (vermicelli), softened in hot water

Singapore Sauce:
1/4 cup Chinese Chicken Broth, or water 2 tbsp soy sauce 1/2 tsp sugar 1 tsp salt 1/2 tsp freshly ground black pepper In a bowl, combine the shrimp with the ginger marinade, tossing to coat.

Heat a wok or a heavy skillet over high heat. Add 2 tbsp of the oil and heat until hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1-1/2 min. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.

Reheat the wok, add the remaining 1-1/2 tbsp oil and heat until very hot, about 20 seconds. Add the curry powder and stir-fry until fragrant. Add the leeks and ginger and stir-fry for about 1-1/2 minutes, until slightly limp. Add the bean sprouts and cook for 20 seconds, add the shrimp, rice noodles, and the Singapore sauce and toss gently until the noodles have absorbed the sauce and are tender. Transfer to a platter and serve.

Makes 6 servings.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Wed, May 13, 09 at 18:09

That would be Zuchinni in that stir fry recipe! Actually any veggies you like will work.

Well, this morning I made up a big pot of rice for dinners this week, but as usual, I cooked it too long and a bunch is stuck to the bottom of the pan. I know, I know, take it off the heat BEFORE it is completly done. That assumes you don't go upstairs and start trying to find something clean to wear to work (unsuccessfully) in the middle of cooking the rice!

I'm glad you brought up rice pasta Alexa. I love it in Pad Thai. I can't wait to try your recipe (with tofu in my case). I like rice penne too. And aren't the wrappers for spring rolls make out of rice flour? I remember those delicious spring rolls we made with Jessica at Canny Camp! That's something that doesn't make it to my table on a regular basis! It's such a drag cooking for one, although if I was married I might have an ultra picky eater for a husband just like my dad. I could make the fancier stuff for just me, but it's not worth the clean up IMHO. That's why I get my kicks here vicariously!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by dcarch (My Page) on Wed, May 13, 09 at 21:47

Chinese transparent rice noodles, curry pork and string beans.

dcarch

Photobucket

Photobucket

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by fearlessem (My Page) on Thu, May 14, 09 at 0:07

Love the choice of rice for this cookalong! Here's a link to one of my favorite tried-and-true rice recipes... An asian-inspired sesame brown rice salad with chicken and peanuts. A great way to use chicken left over after roasting a bird...

Here is a link that might be useful: Sesame Brown Rice Salad with Chicken and Peanuts o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by kathleenca (My Page) on Thu, May 14, 09 at 16:32

This dish holds its shape well when cut, & is good served alone or with any meat, fish or chicken.

ZUCCHINI RICE BAKE 6 servings

1 c. cooked rice 3 to 4 lb zucchini, cooked, drained & mashed 2 c. shredded sharp Cheddar 1/2 c. chopped green onions 1/4 c. chopped parsley 3 eggs, beaten 1/2 c. butter or margarine, melted salt, pepper & paprika

Combine rice, zucchini, cheese, green onions & parsley & mix well.
Stir in eggs, butter, & salt & pepper to taste.
Spoon mixture into lightly greased 9-inch baking dish & sprinkle with paprika.
Bake at 350 degrees 1 hour.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by momto4kids (My Page) on Thu, May 14, 09 at 21:28

I'm just getting back into having time to post...catching up on what these cookalong threads are all about. I still don't quite get it...but I love this thread! All these rice dishes sound great!

I have a question about the taste and texture of the transparent rice noodles...well...what do they taste like and what is the texture? I don't eat lo mein...not sure if they're the same noodle or not. Will it have a "rice-ish" flavor? Is the textures softer than soft spaghetti? I have this silly "squeamish thing" about textures...and the looks of the rice noodles worry me! :) But that dish in dcarch's picture looks so good...I've just gotta get over it. Trying to get a grip on what to expect if I make these at home, never even having had them out in a restaurant before.

Great thread!!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by fearlessem (My Page) on Thu, May 14, 09 at 21:57

Momto4kids -- just as a note, the texture of regular rice noodles is quite different (at least to my mouth) than the texture of the 'glass' noodles that dcarch posted. I love regular rice noodles (as in pad thai), but find the texture of the transparent noodles is not for me. Although they have essentially no taste, they are much firmer and chewier than regular rice noodles -- I find them almost to have a squid-like consistency. They are not at all the same as lo-mein noodles, which are basically much more like spaghetti -- the glass noodles are much firmer and chewier than that.

Hope this helps!
Emily

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by momto4kids (My Page) on Fri, May 15, 09 at 9:16

Emily...thanks! Makes sense to me! "Squid-like consistency" Yep...that describes what I was thinking!! LOL! I'll try regular rice noodles!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Fri, May 15, 09 at 9:52

If I'm not mistaken, lo mein is made with wheat noodles, pad thai with rice, and I'm not sure about those glass noodles but to me they look cute! (Of course I'm a biologist, lol!). You can get rice pasta in all kinds of tastes and textures, from penne to sheets of the stuff. To me, the taste is very mild. The texture of the noodles are in general, more "gummy" than wheat noodles, they have less spring to them. Could be a little on the slimy side depending on what you serve them with, what kind of sauce. They tend to stick together has been my experience with the wide ones and the penne. I've never had the little glass ones. If you like lo mein, you might like it with rice noodles. To me it wouldn't be all that terribly different, but that's me.

As for the Cookalong concept, as I understand it, it is two weeks of recipe sharing and cooking based around an ingredient theme. The idea was we'd all "cook along" on a particular day, making dishes starring the featured ingredient. Then at the end, Nancy (Wizardnm) draws a name out of the list of posters and they get to choose the new ingredient. We were trying to keep the cookalong to one weekend, but due to our hectic schedules we just try to make the dishes whenever we can during the two weeks. Rice ends sometime in May, I can't remember, I think the date is listed at the top of this post. As for the threads, we share recipes, both tried and true and new, and discuss techniques, etc. And the photos, don't forget the photos! (If you have a camera of course, unfortunately I don't, although being a mostly hash cook, my stuff isn't that photogenic.)

Dcarch, you are bringing "photogenic" up to a whole new level here! Love it, and CF'ers if you haven't checked out the "asparagus mandala," you've got to go back to the bottom of the asparagus thread!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by momto4kids (My Page) on Fri, May 15, 09 at 10:25

Thanks for the explanation, lpink. I think I can try some of these! We've been upping our rice side dishes...especially brown rice. I love, love spicy Asian rice dishes, but the kids...not so much. And...I want to try lpink's risotto recipe from upthread. I found this recipe to try...looks easy and simple enough. I like the herbs de Provence. I think the kids will go for it.

RICE WITH HERBES DE PROVENCE & PINE NUTS 1c uncooked brown basmati rice 2-1/2c low-sodium chicken broth 1T herbes de Provence 1T butter splash or two of chardonnay wine 1/3c toasted pine nuts 1tsp fresh lemon zest salt & pepper, optional

With electric rice cooker:
1) Place all ingredients, except pine nuts & lemon zest, in rice cooker and cook according to manufacturer’s directions.
2) In a small dry skillet, over medium-high heat, toast pine nuts, stirring constantly until golden brown.
3) Stir toasted pine nuts & lemon zest into rice mixture and serve immediately.

On stove-top:
1) In a medium saucepan, over high heat, stir together rice, chicken broth, herbes de Provence, butter, & wine until simmering.
2) Reduce heat to low, cover (no peeking!), and cook about 40 minutes or until all liquid has been absorbed.
3) In a small dry skillet, over medium-high heat, toast pine nuts, stirring constantly until golden brown.
4) Stir toasted pine nuts & lemon zest into rice mixture and serve immediately.

From: Eating, Etc blog page.

dcarch....asparagus...Wow! Artwork!

Cooking...I have to make adjustments as my burners, even the lowest, get hot, hot, HOT! If I'm not on top of it, I can easily scorch my rice, dry it completely out and still have it undercooked. My pots are good; I just can't get a really low flame. Maybe I need to fool around with using my wok ring. That'll keep the pot up from the flame and I can have more play with adjusting the flame. ??? I should try that.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by coconut-nj (My Page) on Fri, May 15, 09 at 12:27

I love rice! Thanks for choosing it LPink. We eat rice a lot. I always have it on the side for chili or red beans or butter beans and of course gumbo. Such dishes as jambalaya are also favorites.

My favorite use for leftover rice is rice pudding. I like to make it in the microwave. It doesn't need to be exact for me. Sometimes I want more custard than other times and also sometimes I don't want it as sweet. But general rules apply to make it easy for anyone.

1 quart of milk 6 eggs [you can use as few as 4 but I often use as many as 8] 1/2 cup of sugar [I usually use less] 1 to 2 tsp vanilla [I have some Puerto Rican vanilla that tastes of coconut and I often use half that] 1/8 tsp of salt Rice raisins are optional cinnamon

In a microwavable bowl, whisk the eggs. Whisk in the milk, sugar, vanilla and salt. Here's where it varies. Now add as much cooked rice as you want. You can put rice in until the custard is "full" or you can put in rice so there is several inches of custard above the rice. I like it like that, with a good layer of custard above the rice. If you want raisins add them now. Sprinkle with cinnamon. Some like nutmeg too or instead of cinnamon. Cook in the microwave on high for about 20 minutes or until set. If there is a layer of custard a knife inserted in that will come out clean.

Note: I almost always use up the white rice from chinese food by making this rice pudding.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Another extremely easy rice recipe is Rice with Pork Chops. Another very forgiving recipe in that you can use more or less meat, different meats or just use mushrooms instead of meat for a vegetarian option.

2 large sliced onions [about 3 cups] 6 pork chops 2 cups rice 1 quart chicken broth/stock

In a casserole dish [9 x 13 is our usual] put a good layer of sliced onions. Then lay on your pork chops. On top of the meat lay 2 cups of uncooked rice. Cover all with a quart of chicken broth. Cover with lid or foil and bake at 350 for 1 hour.

This is easily halved or doubled. I'm not a big meat eater and Christy doesn't eat much leftover so I'll often make only 4 pork chops then I'll eat just the rice for breakfast or lunches. We use chicken pieces instead of the pork chops too. Like I said I've also used mushrooms in it as a vegetarian dish instead of the meat or added mushrooms just because I like them. We prefer it with just the onions, meat and rice, but you could add other vegetables as well.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by bunnyman (My Page) on Fri, May 15, 09 at 13:49

I can't cook along Saturday. I'm going to sleep until 11am then take a painkiller and sleep in my chair a couple more hours. Anyways I wanted to share my simple rice dish.

I make rice in a small (1 quart?) covered pan by filling it about half full of water and bring the water to a full boil. Then I dump in a jelly jar full of white rice. Stir the rice with a fork. Turn off the heat and let it sit covered for 20 minutes. Done!.. perfect everytime. If I have to much water it just collects in the bottom. Never burnt, never stuck to the bottom, never clumpy.

I often take rice to work for lunch as it can sit cooking with the heat off while I shower and get dressed. A shot of frozen veggies (fresh asparagus this week!), lots of soy sauce, a dash of fish sauce, a dash of lemon juice, and sometimes a dash of hot sauce. I let the fridge door hang open while I dash this and that. It all reheats in the microwave at work very nice. Delicious, low calorie, high energy, high fiber very flavorful lunch.

I usually have a cup or so of rice left over. Last night I tricked Dolly dog by putting leftover rice in the cat's dish. Dolly promptly wolfed it down.

: ) lyra

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by joanm (My Page) on Fri, May 15, 09 at 17:47

Rice is one of my favorite foods. I had some leftover pork to use up so I went through my "to try" folder and found a Sara Moulton recipe that looked good. It was tasty! I will make this one again for sure. I swapped my leftover pork for the ham.

Cheatin' Jambalaya Makes 4 to 6 servings Sara Moulton Hands-on time: 15 minutes Total preparation time: 15 minutes

In its authentic form this Cajun specialty is so wonderful that Hank Williams wrote a love song to it half a century ago. My version is much simpler than the classic. It does indeed boast many of the elements of the traditional jambalaya, but it's mainly a great way to use leftover rice – especially the kind left over from Chinese takeout. Of course, this recipe is equally delicious using freshly cooked Simple Boiled Rice, Sara's Secrets for Weeknight Meals, page 40.

1 cup sliced onion (from the salad bar) 1 cup sliced red bell pepper (from the salad bar) 1 cup sliced green bell pepper (from the salad bar) 1 cup sliced celery (from the salad bar) 1-pound slice fully cooked ham (about 1 1/4 pounds if it has fat and bone) 1 tablespoon olive oil 1 tablespoon unbleached all-purpose flour 1 tablespoon packaged Creole or Cajun spice mix (see Tips) 1 cup canned chicken broth or Chicken Stock (see Episode 103) 2 cups cooked long-grain white rice One 10-ounce package frozen corn 1/2 16-ounce jar hot pickled okra, optional garnish

If the onion, bell pepper, and celery are in large pieces, cut them into 1-inch pieces. Cut the ham into 1-inch pieces. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the vegetables and ham to the skillet and cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Stir in the flour and seasoning until vegetables are completely coated. Add the chicken broth. Bring to a boil and cook, stirring, for 1 minute. Stir in the rice and corn; cook until hot. Transfer to a serving platter and garnish with pickled okra, if desired.

Cheatin' Jambalaya

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sally2 (My Page) on Sun, May 17, 09 at 9:41

Here' s a recipe I've made from time to time in the summer, and really enjoy. It's best, of course, with home grown tomatoes and basil, but it's a bit too early for that. However, I'll post it anyway for future use. It's from one of Ina Garten's cookbooks, but unfortunately I don't remember which one. It was a library book that's long since been returned.

Brown Rice, Tomatoes & Basil

Serves 6

1 cup Texmati brown rice (I use any brown rice) 2 teaspoons kosher salt, divided 1/4 cup champagne or rice wine vinegar 2 teaspoons sugar 1 tablespoon good olive oil Freshly ground black pepper 1 pound ripe tomatoes, large-diced 1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. (My note: Or just follow the package instructions. I find most brown rice takes longer than that to cook.) Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Sally

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by ruthanna (My Page) on Sun, May 17, 09 at 11:17

One quick side dish I make a lot with leftover rice is Risi E Bisi (rice & peas). I saute some chopped onion in butter and/or olive oil in the microwave, then add some frozen peas and continue cooking until they're almost done, stir in some already cooked rice and heat until the rice is warm.

That's the basic recipe but depending on what I'm serving it with, I will add lemon zest, chopped fresh herbs or leftover sauteed musrooms.

Photobucket

(That's calves' liver and bacon cooked on skewers on the grill.)

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by momto4kids (My Page) on Sun, May 17, 09 at 19:32

We had the recipe I posted for dinner tonight. It was really good. I wanted more tang, so I added more lemon to mine, after the fact. Here it is:
Photobucket

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by mustangs (My Page) on Sun, May 17, 09 at 19:56

I'm enjoying these rice recipes, thanks.

Ruthanna, I love your glass (versus paper or plastic) divided plate; perfect for someone like me who doesn't like their food co-mingled. I just ordered two.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Sun, May 17, 09 at 21:06

I made the lemon rice recipe that I posted, and I have to say it was NOT a keeper, at least not as is. I liked the lemon rice concept, but it was WAY, way too lemony for my taste, even after I added another full cup of cooked rice to the mix. When I make it again I'll maybe start with 2 TBLSP lemon juice and see how that goes. Also, I am just not a fan of mustard seeds. It's not a taste thing, it's a texture thing. I am trying so hard to get into Indian cooking but it just doesn't seem to suit me for some reason.

Anyway, the rice was not too bad after I added more brown rice to it. I served it with broccoli and garbanzos with chhole gravy. That's what the seasoning packet said. That was a super easy recipe--a bag of garbanzos cooked in the crockpot with this gravy mix packet added to the pot. I had to reduce the gravy at the end though. Now I have a huge pot of them for dinners during the week.

I'm planning on trying Alexa's rice noodle dish next week, along with MAYBE rice pudding. I'd sure like to make it. I have Ann T.'s food porn rice pudding in my "to try" file. Below is a link to that old thread.

Here is a link that might be useful: Creamy Coconut Cardamom Rice Pudding o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by ruthanna (My Page) on Tue, May 19, 09 at 13:36

This was my favorite childhood rice recipe and my kids loved it too. Recipe can be doubled.

PORCUPINES - serves 2

1/2 lb. ground beef 1/4 cup uncooked rice 1/4 cup milk 2 Tbs. finely chopped onion 1/8 tsp. salt 1/8 tsp. garlic powder dash of pepper 1 Tbs. oil or shortening 1 (8 oz.) can tomato sauce 1/2 cup water 1 1/2 tsp. Worcestershire sauce

Mix beef, rice, milk, onion, salt, garlic powder and pepper. Form into 4 balls. Fry in melted shortening, tuning frequently, until light brown but not crusty on all sides. Mix together and add remaining ingredients. Cover, simmer 45 minutes over low heat, turning porcupines occasionally.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sally2 (My Page) on Tue, May 19, 09 at 20:52

I bought some brown Jasmine rice at Whole Foods yesterday. I'm going to figure out something to do with that. I was in the bulk isle to get my granola, and saw it, along with all kinds of interesting rice varieties. I'll report back on what I find, or if anyone else has used brown Jasmine rice, tell me what you did with it and if you liked it.

Sally

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by loves2cook4six (My Page) on Tue, May 19, 09 at 22:11

We LOVE Sushi. I made it for the first time about two months ago. It wasn't as hard as I thought. I use Japanese Short grain rice which I find at a local Asian store.

Sushi rice

* 2 cups Japanese short-grained white rice * 3-4 tablespoons Japanese rice vinegar (must be RICE Vinegar) * 2-3 tablespoons sugar - Use plain white sugar to taste.
* 2 teaspoons salt - You may use table salt, kosher salt or sea salt depending on your preference.

Preparing the Vinegar

* Heat the vinegar, sugar and salt in a sauce pan on the stove over medium heat until the sugar and salt are dissolved into the vinegar. Do not boil the mixture. Leave sitting off heat until needed. You can make this portion before or while the rice is cooking.

Preparing the Rice * Rinse the rice in cold water for several minutes and with several changes of water. Rinse the rice until the final change of water runs almost clear.
* Soak rice in the water for 15 - 30 minutes * Cook or steam the rinsed rice in an equal amount of water (i.e.: 2 cups of rice and 2 cups of water) * As always when cooking rice on the stovetop, use very low heat after the initial boil and keep the lid on at all times. The trapped steam is what enables the rice to cook.

* Once the rice has finished cooking, it can be left off heat in the pot with the lid on for up to 15 minutes.
* When the rice has finished cooking, add the vinegar seasoning to the rice. Turn the rice out of the pot and into a non-reactive shallow bo * You want to cool down the rice and add the seasoning at the same time.
* Use a spatula in a gentle chopping motion to spread out the grains of rice and ensure the seasoning covers every grain.

1. Use a non-reactive metal or wooden container for the final step of seasoning the rice, as some metals will react with the vinegar and mar the flavor of the rice.
2. Be careful not to squish the grains of rice together when adding the vinegar mixture. You want to maintain the integrity of the rice grains.
3. Spreading out the rice makes it cool down faster. This stops the rice cooking in its own heat. To make sushi, the rice should be at about room temperature.
4. If you are not going to make the sushi right away, cover the seasoned rice with a damp cloth to ensure that it doesn't dry out.
5. Never refrigerate sushi rice, as it will get too hard to work with or eat.

Making the Sushi * Lay a piece of seaweed on a rolling Mat * Using wet hands place a tennis ball size ball of rice on the seaweed and spread out to cover entire surface *At this point you can flip the sheet (rice on the outside) or keep it this way (rice on the inside) *Add desired fillings, sashimi grade fish, cream cheese, avo, julienned carrots and or cucumbers, smoked fish, crab meat, whatever makes your mouth water * Roll up tight using the mat to help tuck the roll and get it nice and tight. Don't worry if the first rolls you make are a mess. They will taste good and look better with practice * If you have rice on the outside sprinkle with black or white sesame seeds *Use a sharp, non serrated knife to cut the roll in half and then into 1/3's. If you did the knife in water first it will be easier to get a clean cut

Eat with Wasabi paste, soy sauce and pickled ginger

Here are mine - first time I made them.
Tuna, avo and spicy mayonnaise (rather than make my own I used the wasabi Mayo from Trader Joe's)

Oh, and please notice my pretty cucumber tree LOL

My son, the self proclaimed sushi expert in our house, says they were over rolled, that the seaweed should only wrap around once. What do I know? All I can say was that they were terrific and there wasn't one left.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Thu, May 21, 09 at 9:52

Had to come back just to oogle that sushi! I love sushi and I am totally in awe that you make it yourself. I could probably do it but would most likely not have the time, and my kitchen is so tiny and limited with counter space everything is difficult except reheating leftovers. And soup, because I can just hack things up and throw them in the pot. But anything that has to be rolled and manipuated by hand, with the combo of my kitchen and my clumsiness and my limited time available and my lack of patience with starches--well it just aint going to happen. That's why I am so envious of your works of sushi art! I wish I could reach out with my chopsticks and pop one of those babies into my mouth! Thanks for sharing the photo!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by coconut-nj (My Page) on Fri, May 22, 09 at 0:26

Some really great rice recipes. I just got a 20# bag of rice today. LOL... Christy asked me where I was going to put it. Smiles. A big popcorn tin and the big glass canister I normally keep it in will take care of it.... I think.

We are forgetting about all the stuffed rice things. Peppers, cabbage, zucchini, eggplant etc. And I make them all with a version of dirty rice. Cooked rice with sauteed onions and ground beef [sausage if you like and for the dirty rice]. I also usually add some garlic.

I make a quick fake stuffed cabbage by layering steamed cabbage, the rice mixture and a sauce made with tomato juice, garlic powder, onion powder, salt and/or soy sauce. Sometimes a little basil or paprika or marjoram, depending on what I'm making.

I like to make rice the way I'd make it in a restaurant. The loose boil method. Boil enough water to give rice plenty of room to move around. Similar to pasta. Salt the water, bring to boil, put in rice, stir well and boil for 14 to 16 minutes. Drain and fluff. Easy and perfect every time.

I like to make rice in the microwave too. That's easy when you're making a moderate amount.

o Porcupines,,, yum..
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by coconut-nj (My Page) on Fri, May 22, 09 at 0:38

OOps.. forgot to say I'm particularly looking forward to make the porcupines. Haven't had those in years and I think Christy would enjoy them. Interesting that your recipe uses milk in it. I always put milk in meatballs, hamburgers, etc to keep them soft. Thanks for the reminder of an old favorite Ruthanna!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by malna (My Page) on Sat, May 23, 09 at 10:34

I was surprised how many times we had rice in the last two weeks (and we didn't really plan anything special for the cookalong except rice pudding).

Thursday nights are CORE night (Clean Out the Refrigerator - Ew!), so we had Chicken Stir Fry with Peanut Sauce. Not very photogenic, but it was good! There is basmati rice under there. Really.

Last weekend, we had DS, DIL and GD over, so I made a big batch of stuffed peppers. Had rice pudding left over, so that was dessert.

Darling granddaughter managed to drop the camera overboard while we were fishing, so no more pictures for a while - LOL.

Made spicy salmon and avocado sushi on Tuesday. I love sushi.

Last night was jambalaya with homemade venison chorizo, and that satisfied my NOLA food craving.

Now off to shop for the neighborhood barbecue tomorrow. Hope it doesn't rain. Have a safe and great weekend, everybody!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Sat, May 23, 09 at 15:38

I wish I had a camera so I could show you the beautiful rice lunch I had today. Just leftover brown rice and leftover curried garbanzos. I added some frozen broccoli and carrtos to the rice. What made the rice was the Thai curry paste I added. I made a big batch a couple of months ago and froze it in an ice cube tray and then put the cubes in a clear plastic container. Kinda like freezing parsley or basil. The curry was made with cilantro, so the contrast of the brown rice, green curry paste and orange carrots was really pretty. AND yummy tasting. This curry is a GREAT thing to do with extra cilantro. Cilantro does wash out a bit in the freezer, but it still has plenty of good taste left in this mix. The recipe comes from "Moosewood Restaurant Low Fat Favorites."

Thai Curry Paste 1/4 cup chopped scallions 1/4cup fresh cilantro, basil or Thai basil (I mixed cilantro with ome dried basil, since I have a ton) 2 TBLPS minced garlic cloves 2 TBLSP grated fresh ginger 1 TBLSP freshly grated lemon or lime peel OR minced tender inner stalk of fresh lemongrass 1 TBLSP brown sugar 1-2 fresh red or green chilis (I used one and it was plenty hot) 3 TBLSP ground coriander 1 tsp. tumeric 1/2 tsp. salt

Combine all ingredients in a blender or food processor and puree until quite smooth. Keeps in the fridge for at least a week. But I recommend making a double batch and freezing.

Got the ingredients for Alexa's rice noodle dish for tomorrow's dinner. Also got stuff to splurge on Ann T's rice pudding but that might not get done until Mon. morning, since it's a holiday.

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sally2 (My Page) on Sat, May 23, 09 at 19:42

It all sounds and looks so good. I haven't had much time to post this week, so I'm just now catching up with my rice dishes. I did mine earlier this week. Coconut, you'll be happy to hear I made stuffed portabella mushrooms with my brown Jasmine rice. I used a recipe from the internet that called for wild rice, which I think would have been better, but I had the Jasmine rice, not the wild rice. This wouldn't have been bad - except that I ruined it. The recipe called for 3 tablespoons olive oil which you were supposed to toss the mushrooms in before pre baking them. Well, I forgot about how absorbent mushrooms are. The oil kept disappearing, and I thought, what happened to the oil? So I added more. Well, needless to say, this dish was waaaaay to oily. A very sad thing to do to good portabella mushrooms and brown Jasmine rice. Oh, and I substituted leeks I needed to use from my garden for the onion, and left out the Pancetta to make it vegetarian. I think it can be a very tasty dish if made properly. I'm sorry, I just didn't have it in me to photograph the meal this week.

Luckily, I only used half the rice. The next morning I made a spinach salad with marinated artichoke hearts, tomatoes and some of the left over rice. I threw some herbs in it, and took it to work for my lunch. That was much better than the mushroom dish I made.

Tomorrow it's off to San Antonio to meet up with Sharon and Clive, Brenda and May. We're eating at a Mexican restaurant, so I'm sure I'll be having some good rice there.

Sally

Here is a link that might be useful: Portobello Mushroom Stuffed with California Wild Rice o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by canarybird (My Page) on Sun, May 24, 09 at 16:58

Well these are all good looking recipes. Sally too bad about the oil on the mushrooms but it looks like it would be a good dish.

I bet you're having a good time with Sharon and the group!

Here's my rice entry. I decided I wanted to stuff some piquillo peppers with a mixture of wild rice, tuna, onion, salad cream, pepper & Salt. The piquillo peppers were too fragile and they split but that was okay....I'll buy a different brand next time. The filling was delicious and I had so much that I filled a couple of tomatoes as well.

The piquillo peppers come in tins or jars here, all the same size and ready to fill, so that's a really easy summer dish, served on a bed of green salad leaves and with fresh fruit and ice cream for dessert. We sat outside and really enjoyed our lunch. I must write this in my easy summer dishes file! We had them at room temperature, after the rice had cooled.

I think everyone has been enjoying this thread and has saved a few new recipes!

SharonCb

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by wizardnm (My Page) on Sun, May 24, 09 at 18:20

Sorry that I haven't been able to participate! I love rice and thought I would be able to make something, but I've been working and working and working. I've had 1 1/2 days off in the last three weeks. But I have new people who can now work and are trained so I plan on not missing any more days off.

Later tonight I'll pull a name out of the hat and that person can pick out next ingredient.

Nancy

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Sun, May 24, 09 at 21:50

I may still be a molten lava cakes virgin, but I'm no longer an asian style rice noodle virgin. I made Alexa's recipe, which I liked a lot. It was somewhat problematic for me though, my noodles all stuck together in big globs. I used vermicelli which are not as see through as Darch's glass noodles. Maybe sticking together is somewhat the nature of rice noodles but my technique leaves something to be desired.

Since the curry powder I used was a little bit "hot" I sure wished I had some of Ann T's rice pudding for dessert, but such was not to be. I have the ingredients for it but I spent the whole day working in the yard. I have barely scratched the surface. After being sick for five plus weeks, my house and yard are disaster areas. Completely out of control!

Malna and Sharon your pics look delicious!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by wizardnm (My Page) on Mon, May 25, 09 at 7:38

Wonder what the next 'star' ingredient will be?

Hang on......drum roll....

Canarybird (Sharon) will have to make that decision!
Sharon, please post your choice on this thread. I'll set up the new thread tonight (working all day today).

Thanks!!!

Nancy

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by canarybird (My Page) on Mon, May 25, 09 at 9:52

Thank you Nancy....I've been wondering what I would choose and decided on one of the kitchen's most used vegetables....ta da....The ONION! Especially when it's not just something hidden in the mix, but is rather a star element of the recipe.....your best onion soup, onion quiche, onion gravy, baked whole, on pizza, onion rings or whatever you choose.

I'll start the ball rolling with this delicious Leek and Onion Quiche.

LEEK & ONION QUICHE

Ingredients:

1 slice of streaky bacon finely chopped (I used 3 slices ) 400 grams (14 oz) onions halved and sliced (approx 2 large onions) 200 grams (7 oz) leeks sliced in circles 150 grams (1 cup) plain flour 1 TBS baking powder 3 TBS vegetable oil 2 TBS milk 3 TBS plain yoghurt (without sugar) (I used quark) 60 grams (3 rounded TBS) cottage cheese or cream cheese (I used cottage) 1 egg salt & pepper water

1 pyrex pie plate... measuring 19 cm (7.5 inches) across bottom ..... if it has sloping sides, top rim to rim 24.5 cm (9.3/4 inches)

Preparation:

1. Preheat oven to 180 - 190° C (approx 365° F) 2. Put the flour and the baking powder in a mixing bowl and stir.
Leave a well in the middle and add the cheese, one tablespoon of oil, one tablespoon of milk and a pinch of salt.
3. Mix well with a round bladed knife or your hands until you have a pastry which binds well together and is slightly sticky.
You may need to add a little water. Do so by the spoonful to make sure you don't add too much.
4. Place into a pie plate and spread well over the base and up the sides, patting with fingers and the back of a soup spoon.
5. Place in the fridge to rest.
6. Gently fry the vegetables and bacon in the remaining oil until soft and golden, then transfer them to the pastry base using a slotted spoon.
7. Beat the egg with the remaining spoonful of milk and the yoghurt (or quark) and pour over the vegetables, making sure that it is spread evenly over the whole quiche.
8. Season and place in the oven for 40 minutes.

Here it is sliced:

Source: Recipe page of Island Connections English Newspaper, Tenerife 21.06.2008

SharonCb

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by wizardnm (My Page) on Mon, May 25, 09 at 21:05

Here's the link to the next cookalong, #10---Onions.

Please feel free to add more rice recipes to this thread.

Nancy

Here is a link that might be useful: Cookalong --#10 -- Onions o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sally2 (My Page) on Wed, May 27, 09 at 9:38

Sharon, if you're still stopping in to this thread, could you explain what salad cream is? Is it something like the "salad dressing" that looks like and is bottled like, but doesn't taste like mayonaise? Your dish looks tremendous.

Sally

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on Wed, May 27, 09 at 19:58

Apparently it's something like Miracle Whip only slightly different and it is something you get from Britain, even though I think some company like Heinz makes it. The only way I know this is I remember my British friends visiting and saying that this product, although similar to our Miracle Whip and Mayo, was unlike anything they could find in the states, and they missed it. Then, just yesterday I was in the International aisle at Wegmans looking at marmelades, and I saw "Salad Creme." Along with marmite, lol!

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sally2 (My Page) on Thu, May 28, 09 at 9:43

I couldn't remember the name, Miracle Whip. Now I'm curious to try salad cream, (or creme). Maybe Central Market here in Dallas would have it.

Sally

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by canarybird (My Page) on Thu, May 28, 09 at 9:46

Sally....yes Lpink has pretty well got it right.
It is a product of Heinz from England and it's a mayonnaise-type of rich creamy sauce with a tang that when you know it, it's hard to find anything that tastes quite the same.

Imitations of another brand don't taste like it.
I have found it in Canada so I know that Heinz does export it.
It goes beautifully dolloped over hard cooked eggs.

Main ingredients are eggs, mustard, sugar, vinegar, spices.
It also comes in "light" but I like the regular as well.

The bottles are quite small...here's a photo of one from the web.

If you see some, I suggest you buy a bottle and give it a try.
It's too rich to use for a large potato salad in the way that you'd use Hellmann's mayonnaise, but wonderful dabbed sparingly on cold sliced roast, egg, tomato or on a sandwich.

SharonCb

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sally2 (My Page) on Sat, May 30, 09 at 9:37

Thanks, Sharon. I'll keep my eyes out for it. Surely somewhere in the Dallas area imports it.

Sally

o RE: Cookalong --#9-- Rice clip this post email this post what is this?
see most clipped and recent clippings

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27

Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back.

I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

Entered by ann_t

        Cooking FAQ Page


That Home Site! Home Page | Forums | Cooking Forum
 
 
Click here to learn more about in-text links on this page.