Posts Tagged rice

Rib-Sticking Resumed

rice and beans, fried green tomato

rice and beans, fried green tomato

Am I glad it’s autumn. I love summer’s salads and cookouts, but, after a while, it’s like going around in a bathing suit all the time. I want jeans and a sweater. I want food that sticks to my ribs. I want to use the oven for more than a second. I want food that cooks for a good long while.

Work being — thankfully — what it is, I don’t always get to cook as much or as long as I’d like, but I am more than glad to fall back into cool-weather comfort food. The rice and beans you see before you are an example of that. They also started as something else.

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The great rice debate of 2009

Billy and I had a little tiff in the New Seasons parking lot yesterday. Just a wee one. It was over rice. Yes, I mean it. This stuff:

rice

Hardly seems worth arguing about, does it? But budgeting does funny things to one’s logic sometimes.

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Rice, Rice Baby

Whatever Rice: Rice and Whatever Else I Have in the Fridge

Whatever Rice: Rice and Whatever Else I Have in the Fridge

I am a woman of very little willpower, so it is a testament to how important this project is to me that when I was craving chicken fried rice I did not go to the Chinese restaurant around the corner, but made do with what I had in my kitchen—even though what I had in my kitchen did not include soy sauce or chicken. Or instant rice (hey, I was really hungry).

A quick inventory of my pantry and fridge let me know I had, at the very least, the basics: Basmati rice (the kind that took forever to cook), onion, garlic, frozen sweet peas (Cascadian Farm!) and cooking oil. I also had a little bit of sausage left from my CSA and some CSA cabbage I’d roasted earlier. Still, I was lacking that “Chinese flavor.” At this point, I was almost ready to go around the corner. Fifty minutes for the rice? No soy sauce? I considered just grabbing a few packets from the Peking House—that wouldn’t cost me anything. But I thought better of it after remembering that the woman at this particular restaurant snips at everyone, even paying customers. Plus, what kind of cook would I be if I couldn’t throw together some simple fried rice without soy sauce? So, I decided to stick to my plan of making my own, only using ingredients I already had on hand.

While the rice boiled I scoured my cabinets for anything even remotely “Asian.” Not much. I decided on chili powder, cumin and crushed red pepper. I went through the motions, doing exactly what I would have done if I’d had the proper ingredients. Substitution! Innovation! Desperation? Whatever it was, it worked. Sure, it was no PF Chang’s but it was—for the most part—free. Even better, it was surprisingly delicious.

“Recipe” for Whatever Rice after the jump. Read the rest of this entry »

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A Few Dozen of My Favorite Green

brussels_sprouts_fresh

Recently after a friend had three servings of a Basmati rice and sweet pea dish I’d made for a vegetarian potluck she said, “You really are the queen of simple food!” She then quickly apologized. She was worried she’d offended me. But I was not at all offended; she was right. I do simple food and I do it damn well.

While Adam and Cari’s ideas of eating well might be a tad more elaborate (and sophisticated) than mine—and to be honest, I’d rather be having dinner at either of their places—I pride myself in my ability to get the most flavor out of as few ingredients as possible. This is especially important when trying to eat on $50 a week. And believe it or not, of my favorite one-ingredient, one-dish dinners is roasted Brussels sprouts… not that I always liked them so much. Read the rest of this entry »

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