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Rice with Saffron, Almond & Green Apple

1 1/2 Cups Jasmine Rice

2 1/4 Cups Water

1/3 Cup Almonds, Slivered and Toasted

1/2 Cup Green Apple, Fine Diced

6 or 7 Threads, Saffron

1 Teaspoon Ginger, Finest Dice

Salt & Pepper to taste

Dash of Nutmeg

2 or 3 Tablespoons Butter

1 or 2 Thai Dry Birds Eye Chili Pepper, Fine Crushed

 

In medium large heavy kettle bring Water & Butter to the Boil

Add rest of ingredients stir as it comes back to the boil

Cover and lower temperature, simmer about 15 minutes or until rice is al dente

Stir to fluff and serve

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Risotto with Lemon & Asparagus

2 Cups Arborio Rice

5 Cups Chicken Broth (Homemade Is All Ways Best)

1 Cup Dry White Wine

2 Tbs Olive Oil

2 Tbs Butter Plus 2 More

1 Large Bunch Green Onion

1 Tsp Garlic, Fine Chop

1 Bunch Asparagus, Slice Each Stem Lengthwise Then Cut In Finger Width Pieces At The Diagonal, I Had About 2 Cups

1 Large Lemon, Zest & Juice, Fine Chop The Zest

12 Ounces Pecorino Romano, Shredded

Fresh Mint, Torn Fine, About 1 Cup

Salt & Pepper To Taste

 

First in a kettle bring the Chicken Stock to the boil, reduce

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Slow Cooked Beef Short Ribs in Red Coconut Curry

As the last little bit of a Minnesota winter was dying off (post was written a while ago just not posted), ever so slowly I mind you and with great drama to boot, I had been thinking of slow cooked beef short ribs. I wasn’t really sure what I wanted to do, this sort of conundrum has not stopped me before. I chatting this topic up with my “cooking partner in crime” ™ we looked around the kitchen to see what was available and came up with this nice curry. This will work all year long and will be

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Thai Chicken Fried Rice

This is a pretty basic Thai fried rice recipe, there are a lot of other options you could do with this recipe but this is a good starting point!  Use as a main course or a great starter.

2 cups of leftover rice – Jasmine rice is recommended (slightly dry is best) 1 lb of chicken breast or tenders cut into chunks (may use leftover meat too) 1 Tbls. soy sauce (low sodium) 1 tsp. fish sauce (optional) ½ onion sliced or 1 shallot sliced 2 cloves garlic minced 1-2 carrots diced or in match sticks 2-3 scallions sliced

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Risotto with Two Kinds of Mushrooms

Risotto is one of those dishes that seem to intimidate people because it is viewed as labor intensive, in all reality it is quite simple to make and there are endless ways to make it.  Just grab fresh and wonderful produce at the store or farmers market and get cooking!

This risotto is pretty basic and works well as a base for many other ones so feel free to experiment with it and comment with your own creations below.  Oh, this was my first attempt at it so if I can do it you can too!

Mushroom risotto

I

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Stormin’ Norman’s Midwest Chop Suey (Stuey):

My dad was a wonderful cook albeit not overly adventurous, he loved his meat and potatoes, that is how he grew up on his grandpa’s farm after all.  This dish is one of his and was one of my favorites as a kid and still is.  It was something he would throw together if I was coming down to help around the house or just visit.  I was not sure why he called it Chop Suey since it isn’t anything like the Asian Chop Suey so I asked my mom.  She said he liked the name and made the

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Black Beans and Rice

good stuff!

I am a fan of rice but it can be a bit boring at times.  I jazzed up my rice last night with this side dish that could be the main course. 

 

 

1 glug of olive oil ½ white onion 2 cloves of garlic minced 1 15 oz. can diced tomatoes 1 15 oz can of black beans (drained and rinsed) 2 cups cooked* white rice (jasmine rice is a good choice) ½ tsp. cumin ½ tsp. paprika ¼ tsp. cayenne

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