This is a recipe that has been in my family for quite some time. The main thing here is to not rush the process, otherwise this is super easy!!
You will need:
1 cup raw long grain or short grain rice
1-4 oz can of tomato SAUCE
Garlic powder
Chili powder
Boullion of any flavor- half a cube
Water
Oil
Step 1: Brown the rice over low heat with a teaspoon or so of oil. DO NOT RUSH THIS PART! Brown the rice evenly and slowly so the rice will soak in the flavors while cooking.
Step 2: Once the rice is evenly browned, pour 1 and 1/2 cups of water over the top-WATCH OUT! It will sizzle! Bring that to a boil if it isn't already.
Step 3: Add your can of tomato sauce, STIR.
Step 4: Add your seasonings and your 1/2 cube of boullion. This is the tricky part. If you like hot and spicy add a lot of chili powder. If you want a milder flavor, ease up a bit. Basically what I do is sprinkle each seasoning until it covers the top of the rice(except the boullion), but you can do whatever you want. There is no right amount here, it's whatever you prefer.
Step 5: Cover and stir every few minutes. Make sure the heat is very low, or the rice will burn. Once the rice is tender.....buen provecho!!
Wednesday, September 10, 2008
Sunday, September 7, 2008
Why not stuffed mushrooms?
Because your friends will eat them in no time flat! They're so good you won't mind burning your tongue to get the first bite.
10 portobella stuffing mushrooms
8 oz. goat cheese
8 cloves of garlic
1/8 - 1/4 cup Pinot Grigio
1 cup pine nut oil (olive oil works too)
6 dried tomatoes
1/2 cup ground pistachios
black pepper
salt
fresh parsley
Remove stems from mushrooms and set aside on baking sheet lined with aluminum foil. Chop garlic, dried tomatoes, and mushroom stems. Heat 1/8 cup pine oil in skillet. Add garlic and minced dried tomatoes to cook for about 1-2 minutes before adding mushroom stems. Add ground pepper and salt to taste. Cook 1-2 minutes longer. Add wine and simmer for a couple minutes. Turn off heat, and stir in goat cheese.
Brush a good amount of pine nut oil on each mushroom and coat with ground pistachios (coating with ground pistachios is optional). Stuff mushrooms with goat cheese mixture. Broil mushrooms for about 10-15 minutes or until tender. Before serving, sprinkle fresh parsley on mushrooms. For spicy mushrooms, sprinkle dried red chili pepper flakes.
Note: I wrote this while watching BBC's production of "Love Me Love My Doll." Wowsers.
10 portobella stuffing mushrooms
8 oz. goat cheese
8 cloves of garlic
1/8 - 1/4 cup Pinot Grigio
1 cup pine nut oil (olive oil works too)
6 dried tomatoes
1/2 cup ground pistachios
black pepper
salt
fresh parsley
Remove stems from mushrooms and set aside on baking sheet lined with aluminum foil. Chop garlic, dried tomatoes, and mushroom stems. Heat 1/8 cup pine oil in skillet. Add garlic and minced dried tomatoes to cook for about 1-2 minutes before adding mushroom stems. Add ground pepper and salt to taste. Cook 1-2 minutes longer. Add wine and simmer for a couple minutes. Turn off heat, and stir in goat cheese.
Brush a good amount of pine nut oil on each mushroom and coat with ground pistachios (coating with ground pistachios is optional). Stuff mushrooms with goat cheese mixture. Broil mushrooms for about 10-15 minutes or until tender. Before serving, sprinkle fresh parsley on mushrooms. For spicy mushrooms, sprinkle dried red chili pepper flakes.
Note: I wrote this while watching BBC's production of "Love Me Love My Doll." Wowsers.
STAY TUNED FOR "COOKING WITH BABY," a new Mable production.
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