When you been eating rice all weekend and you have two cups of rice left , you have to get creative to prevent food waste. Today I decided to make garden rice. Bon Appetit
- 2 cups of rice
- 2 large tomatoes
- 4 scallions
- 3 garlic cloves
- 1 red bell pepper
- 1 cup chicken stock
- 1 /2 cup of Asiago cheese
- 2 pinches of Herb’n Farm Pike Place Herbs
- 1 handful of basil
Directions: Puree tomatoes, scallions, bell pepper , basil and garlic cloves, in a food processor. Place in skillet cooking 2-3 minutes Add rice , chicken stock and a few pinches of Herb n’ farm . Reduce the heat; simmer until the liquid is absorbed, about 15-20 minutes. Add cheese and stir.
Posted in Gardening, Kitchen Adventures
Tagged basil, cooking with kids, dinner ideas, farmers market, gardening, Herbn’ Farm NW, humor, inspiration, leftovers, reputation, rice
“Who made all this rice?” was my comment as I pulled out the 10 cups of rice from the fridge. My nephew walked in and said, “I did. You said to cook the whole bag when cooking”. I laughed and said “No, I said whenever someone makes pasta make the whole box, it makes the next few meals quicker and easier. Rice seems to multiply when cooked; after all, the ratio is two cups of water to one cup of rice.” I looked at him and said “We’re going be having a weekend of rice. Tonight, we started with fried rice. What do you with your leftover rice?
- 3 cups cooked white rice
- 2 tablespoons vegetable or canola oil
- 1 small onion, finely chopped
- 1 medium carrot, peeled and cut into small dices
- 2 scallions, thinly sliced
- 2 medium cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 stalk of broccoli
- 1 large egg
- Korean BBQ Pork
Preparation: If using day-old rice, transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice. Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about one minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper. Push rice to the side of the wok and add remaining 1/2 tablespoon oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.
Posted in Kitchen Adventures
Tagged cooking with kids, Costco, culinary challenge, dinner ideas, DIY, etiquette, farmers market, fried rice, humor, inspiration, reputation, rice
Don’t worry that children never listen to you ; worry that they are always watching you.”-Robert Fulghim
I was going to write a hilarious, annoying, sarcastic post on how my family went clamming. However, as we sat on the patio with full bowls and recapping the day we decided on several things – that we would do it again and this recipe of mine, oops I mean ours, believe me everybody had input and a hand in this delicious meal .
- 2 pounds fresh clams
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 3 cloves garlic, 2 crushed and 1 for rubbing
- Pike Place Fish rub
- 4 tomatoes, quartered
- 1/2 cup white wine
- 2 cups fish stock
- 1/2 cup cream
- 1 Red scotch bonnet pepper
- Half orange bell pepper (use a whole we only had a half )
- 4 slices country bread, toasted and cut in half
Preparation: Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open their shells and release any sand and grit that is inside. In a food processor add two cloves of garlic,scotch bonnet pepper , tomatoes , bell pepper, cilantro pulse until blended. Add to pot with Pike Place Fish rub , fish stock the clams and cook for 30 seconds with the lid on, stirring the pot often. Add the wine to the pot , and cover with the lid until the clams have completely opened. The clams release some water, which is the base for the soup. Add a generous splash of white wine. (You can make this soupier by adding a little more wine or even a few spoonsful of tomato puree. )Add the cream , halibut and shrimp and salt, to taste. Continue cooking for another minute for all the flavors to come together.
Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with two half slices of toast per bowl.
Posted in Kitchen Adventures
Tagged chowder, Clam digging, clam juice, clamming, clams, family time, great outdoors, herb farm nw, sand, soup, spaghetti, stew, summer, Summer activities, team work