August 30, 2010
Sometimes too much rice gets cooked. Sometimes way too much. Such was the situation recently. But what to do with all that leftover rice?
You may know how to use up that day-old rice already. In fact, I hope you have a favorite trick or recipe, as I would love to hear about it.
If you're not familiar with how to prepare fried rice (in general), check out the recipe below. Thai versions basically just employ a set of sauces and flavors not found in your other more familiar fried rice dishes.
But I wanted more than just a fried rice dish. I thought it'd be too heavy or something - even if it was all a bunch of glorious (and different) veggies. That's one of the things I love about fried rice and stir fry on the whole, tossing in whatever you please, making it unique to you. That one up in the pictures has asparagus and turnip.
Oh right, so I was saying I wanted something else, something light. What's lighter than a salad? And what's the best salad in the world? Yep, you guessed it: Greek salad! Well, a half-Greek salad. No tomatoes or onions or olives, sadly. But we did add a little something something back in with the spinach and mushrooms. Plus, look at that feta. Wow. So who's ready to eat? Enjoy!
August 27, 2010
I think there's something wrong with my camera. See that purple line at the top? Not too pretty. And the display screen doesn't seem to work as well as it once did. And the pictures don't seem to come out as clear (not that they were ever that awesome to start. Any tips for fixing it would be sincerely appreciated!
Anyway, on to the goods! Muesli - sweet, sweet muesli. I'm not a fan of plain milk, so I make my own yogurt a lot. But I love muesli. There's something about leaving it overnight to soak up everything that I love. Plus, it's perfect for a hot summer day.
It's also pretty much perfect because I don't have to spend time over a hot stove cooking oatmeal to get my oats fix. And it's also pretty much perfect because you can toss in whatever your little heart desires, as I've done here. Read on for the specifics. Enjoy!
August 23, 2010
I can't always do brown rice. Sometimes it's good, sometimes it's just okay, and sometimes it's GREAT. Like with fish. It pretty much goes with any kind of fish. But especially with salmon. Boy, does it ever go with salmon. Tender, nutty brown rice with a bite of juicy, seasoned salmon is one of those perfect combinations. I dare you to give it a shot.
Pair it with some asparagus and turnip to fancy-up your meal, and you're set. Sometimes the best things in life are the simple, easy-to-prepare things. Plus, steaming everything retains more nutrients and blah blah blah etc etc.
All right, enough about my love-love relationship with salmon and brown rice (and veggies). On to the good stuff. Enjoy!
August 19, 2010
So you've made the Homemade Greek Yogurt, you've made the Homemade Sauerkraut, and now you're wondering, "How can I combine these two awesome homemade awesomenesses?"
And you'd be right to wonder that. All homemade things should be combined (or maybe not if you prefer to keep your lunch in your stomach). But this time - I promise - I've got just the thing to satisfy your curiosity. Sweet Yogurt Slaw with Dates!
That's right, folks. Creamy Greek yogurt combined with tangy sauerkraut plus some chopped dates thrown on top for good measure. Great as a side, for breakfast, for dessert, and/or a mid-day snack. I know, I know. It sounds kind of weird, but trust me, it's good. Just follow the stupid-simple recipe and enjoy!
Next time: dried blueberries. How do you make your sweet slaw?
August 15, 2010
Just look at that color! Beautiful.
The thing about making your own ricotta is you've got a couple different ways to go about it. And sometimes it's a pain in the rear because of the amount of time needed or making sure the milk or whey isn't burning, etc etc etc.
But fret not. There is an easy 5 minute method that you're going to love. I'll explain more about that below.
This was really fabulous on a slice of toast as an appetizer. I wish I had more, but alas, no more beet juice. Enjoy!
August 06, 2010
Lacto-fermenting is a great way to preserve some veggies. For my first time I went with Sauerkraut because it's a snap. Cut some cabbage, mix with whey (the leftovers from the Homemade Greek Yogurt), put in a jar or plastic bag, and presto change-o! Sauerkraut.
It may not taste like that store-bought, vinegar-laden sauerkraut some of us are unfortunately use to, but that's likely to make it that much better. Yeah, this is slightly unusual - what can I say? I love experimenting.
Did you know lacto-fermenting is one of the oldest forms of preserving? Doesn't that just make it that much more special? Don't worry, if you're not into whey, use salt. It takes longer and you're overloaded with salt, but it works. Enjoy!
August 01, 2010
I love this dish. It's so much fun to eat with your hands and devour your "plate." It also helps that it's delicious, juicy, and all-around awesome.
This one's pretty simple, folks. No fanciness required. I may even skip right to the important stuff: the recipe. In fact, let's do that now. Follow me...