Hi nerds. Here is a dish to make with White Rice/White Meat.
Chicken friend rice is a filling meal that can be made on the cheap with leftovers and a few things you got lying around.
I use my mother-in-law's recipe as a base. Her family is Swedish, and therefore experts on chicken fried rice.
Anyways, here is what you do.
1. Chop 1/2 cup or more of cooked chicken. If you don't have any cooked chicken, cook some. 1/2 cup is pretty skimpy, and adding a bunch more chicken to the recipe doesn't change things too much. So do what you want there.
2. Marinate the chicken in some soy sauce and set it aside.
3. Fry up a cup of uncooked white rice in a tablespoon of olive oil. You want to put some color on the rice, but not burn it. Keep the rice moving around the pan for about the length of "I'm Waiting for the Man".
4. Now pour 2 1/4 cups of chicken broth and your chopped chicken into the pan. Cover and cook, stirring occasionally, for about the length of "Sister Ray".
5. Add 1/4 cup of chopped onions and 1/4 cup of chopped green peppers to the rice. You can add more things, like red peppers or bamboo shoots, or add more of onions and peppers. This isn't baking; the proportions don't matter very much.
6. Cook for one "Venus in Furs". By then, the onions should be somewhat translucent. Like the Predator.
You're done.
Showing posts with label simple. Show all posts
Showing posts with label simple. Show all posts
Monday, February 3, 2014
Tuesday, November 27, 2012
Roast Chicken (Farm Style)
I thought I give a simple recipe for chicken where you didn't have to butcher and brown it first.
I don't know why you wouldn't want to do these things, but some people are weird.
This recipe is easy in terms of ingredients, but needs a dutch oven to work properly.
In fact, I think that this recipe might only require THREE ingredients. Four, if you count water.
You won't get a crispy skin, which is sad.
1. Buy a chicken. You'll want a roaster. Nothing major. A four pound bird.
2. Preheat the oven to 375.
3. Remove the giblets and rinse the bird.
4. Place the bird in a dutch oven, breast side up.
5. Add 3/4 cups water and 3 tablespoons butter into the dutch oven.
6. Lay five strips of bacon over the top of the bird, perpendicular to its line of symmetry.
7. Put the top on the dutch oven.
8. Put the dutch oven in the proper oven.
9. Leave it in there for 75 minutes. (Some recipes call for constant basting. I don't have a baster, so in order to keep the bird from drying out I leave the top on the dutch oven. Its easier.)
10. Take the bird out and put it on a plate for slicing. (Eat the bacon or share it with the dog.)
11. Pour some of the fat out of the juices. (It should be floating on top.)
12. Add 1 cup of water to the oven juices.
13. Place that on the stove on high.
14. Boil and reduce the volume to half.
15. Hey, you've got gravy!
I suppose I should add a recipe for biscuits. . .
I don't know why you wouldn't want to do these things, but some people are weird.
This recipe is easy in terms of ingredients, but needs a dutch oven to work properly.
In fact, I think that this recipe might only require THREE ingredients. Four, if you count water.
You won't get a crispy skin, which is sad.
1. Buy a chicken. You'll want a roaster. Nothing major. A four pound bird.
2. Preheat the oven to 375.
3. Remove the giblets and rinse the bird.
4. Place the bird in a dutch oven, breast side up.
5. Add 3/4 cups water and 3 tablespoons butter into the dutch oven.
6. Lay five strips of bacon over the top of the bird, perpendicular to its line of symmetry.
7. Put the top on the dutch oven.
8. Put the dutch oven in the proper oven.
9. Leave it in there for 75 minutes. (Some recipes call for constant basting. I don't have a baster, so in order to keep the bird from drying out I leave the top on the dutch oven. Its easier.)
10. Take the bird out and put it on a plate for slicing. (Eat the bacon or share it with the dog.)
11. Pour some of the fat out of the juices. (It should be floating on top.)
12. Add 1 cup of water to the oven juices.
13. Place that on the stove on high.
14. Boil and reduce the volume to half.
15. Hey, you've got gravy!
I suppose I should add a recipe for biscuits. . .
Wednesday, May 30, 2012
Shortbread
There is a comforting plainness to shortbread. It's a simple, three-four ingredient recipe, quick to make, and easy to eat.
Plus, it has the added bonus having dough that is completely safe for a kid to eat off a spoon.
So, celebrate Scotland and make some shortbread!
1. Cream two sticks of butter. I'll wait.
2. Mix together 2 cups of AP flour, 1/2 cup of confectioner's sugar, and 1/4 teaspoon of salt. (Skip the salt if you used salted butter in step one.)
3. Mix the dry ingredients into the butter, and you'll get a fairly thick dough.
4. Smoosh the dough into a 9x9 pan. (Since the dough is about 28.5% butter, you don't have to grease the pan.)
5. Here is the complicated part: poke it with a fork!
6. Bake it in a 325 degree oven for about 25 minutes.
7. Taste the fork!
Plus, it has the added bonus having dough that is completely safe for a kid to eat off a spoon.
So, celebrate Scotland and make some shortbread!
1. Cream two sticks of butter. I'll wait.
2. Mix together 2 cups of AP flour, 1/2 cup of confectioner's sugar, and 1/4 teaspoon of salt. (Skip the salt if you used salted butter in step one.)
3. Mix the dry ingredients into the butter, and you'll get a fairly thick dough.
4. Smoosh the dough into a 9x9 pan. (Since the dough is about 28.5% butter, you don't have to grease the pan.)
5. Here is the complicated part: poke it with a fork!
6. Bake it in a 325 degree oven for about 25 minutes.
7. Taste the fork!
Wednesday, April 25, 2012
Simple Meatloaf
I remember every little thing as if it happened only yesterday. . .
No wait.
So, meatloaf can be as simple or as complicated as you'd like it to be. Some people throw in oats or onions, some people shove carrots in there, and really you can do whatever you want with it. Except this.
Never that.
Anyway, the following is a kid-friendly recipe that I have been making since age 9. It is simple, unpretentious, and has no chunks of anything scary in it. Basically, it is ideal for a picky 9 year old.
(My daughter won't eat it, but she won't eat anything.)
This is the sort of meatloaf you put ketchup on, and not the gravy sort. I don't want to mislead you.
1. Turn on the oven to 375.
2. In a large bowl mix 1lb of ground meat, 1 egg, 1 small can of tomato paste, 1/2 cup of Italian breadcrumbs, a little bit of salt, and a little bit of onion salt. Mix it up with your hands, until it is good and squishy.
3. Form a loaf shape with the meat and, for goodness sake, put it in a loaf pan.
4. You can squeeze a little ketchup on the top like Sandra Lee. Just make sure you use a goddamn loaf pan.
5. Cook it for about an hour.
If you want, you can throw some yellow cheese on top of the thing, and throw it back in the oven to melt for a few minutes. Use American cheese if you want. It isn't dinner party food; this is more like "I want to drown my sorrows in meat" food.
And meat makes things better.
No wait.
So, meatloaf can be as simple or as complicated as you'd like it to be. Some people throw in oats or onions, some people shove carrots in there, and really you can do whatever you want with it. Except this.
Never that.
Anyway, the following is a kid-friendly recipe that I have been making since age 9. It is simple, unpretentious, and has no chunks of anything scary in it. Basically, it is ideal for a picky 9 year old.
(My daughter won't eat it, but she won't eat anything.)
This is the sort of meatloaf you put ketchup on, and not the gravy sort. I don't want to mislead you.
1. Turn on the oven to 375.
2. In a large bowl mix 1lb of ground meat, 1 egg, 1 small can of tomato paste, 1/2 cup of Italian breadcrumbs, a little bit of salt, and a little bit of onion salt. Mix it up with your hands, until it is good and squishy.
3. Form a loaf shape with the meat and, for goodness sake, put it in a loaf pan.
4. You can squeeze a little ketchup on the top like Sandra Lee. Just make sure you use a goddamn loaf pan.
5. Cook it for about an hour.
If you want, you can throw some yellow cheese on top of the thing, and throw it back in the oven to melt for a few minutes. Use American cheese if you want. It isn't dinner party food; this is more like "I want to drown my sorrows in meat" food.
And meat makes things better.
Monday, April 9, 2012
Easy Apple Crisp
This is a good dessert for get-togethers as it is easy to make it in bulk and tastes good hot or cold. It calls for 4 cups of apples, and will work best with a mixture of differing tart ones.
Still, it tastes fine with canned apples or peaches or the like.
1. Turn on the oven to 375.
2. Peel, core and slice 4 cups of apples and put them in a dish. I've used pie pans, various casserole dishes, and other things. As long as it is deeper than a jelly roll pan, and the apples aren't stacked too high, you should be fine.
3. Sprinkle 2 tablespoons lemon juice over them.
4. Cut up half a stick of cold butter into smaller pieces and throw them into a bowl. Salted butter is fine here. If you use unsalted, you're going to want to throw in 1/4 teaspoon of salt later.
5. Into the butter bowl add 1/2 cup flour, 1/2 cup brown sugar, and a teaspoon of cinnamon.
6. You want to mash these together until you get something that looks like cornmeal. A pastry blender works well for this, but you can use a couple of butter knives in tandem or a fork. Fingers will do as well, but you have to be careful not to work the butter too much; it might make things oily.
7. Sprinkle the crumblies on top of the apples, and throw the whole thing in the oven for about 30 minutes.
You're done. Pull it out whenever the color looks good to you. None of the ingredients are dangerous to eat raw. I think the stuff tastes best when it is fresh from the oven with a scoop of vanilla ice cream on top.
Still, it tastes fine with canned apples or peaches or the like.
1. Turn on the oven to 375.
2. Peel, core and slice 4 cups of apples and put them in a dish. I've used pie pans, various casserole dishes, and other things. As long as it is deeper than a jelly roll pan, and the apples aren't stacked too high, you should be fine.
3. Sprinkle 2 tablespoons lemon juice over them.
4. Cut up half a stick of cold butter into smaller pieces and throw them into a bowl. Salted butter is fine here. If you use unsalted, you're going to want to throw in 1/4 teaspoon of salt later.
5. Into the butter bowl add 1/2 cup flour, 1/2 cup brown sugar, and a teaspoon of cinnamon.
6. You want to mash these together until you get something that looks like cornmeal. A pastry blender works well for this, but you can use a couple of butter knives in tandem or a fork. Fingers will do as well, but you have to be careful not to work the butter too much; it might make things oily.
7. Sprinkle the crumblies on top of the apples, and throw the whole thing in the oven for about 30 minutes.
You're done. Pull it out whenever the color looks good to you. None of the ingredients are dangerous to eat raw. I think the stuff tastes best when it is fresh from the oven with a scoop of vanilla ice cream on top.
Tuesday, April 3, 2012
Pork Chops with Apples
I've neglected pork for far too long on this here blog. No more!
The following recipe is for 1/2 inch think pork sirloin chops. Loin chops will also work. Chops of differing sizes will work to some degree, just adjust the cooking times as necessary. Trichinosis isn't is common as salmonella, so under-cooked pork isn't as scary as under-cooked chicken.
Still, I don't want you bothering me with your hospital bills.
I imagine most people have most of these ingredients in their kitchen already. Maybe you need to buy the pork chops and the apples.
1. In a large ziplockish bag, mix 2 Tablespoons flour, 2 Tablespoons cornmeal, 1 tablespoon dried rosemary (crushed between two spoons), 1 teaspoon of salt and a bit of pepper.
2. Put 2 Tablespoons of olive oil and 2 Tablespoons butter in a frying pan, and heat to medium high.
3. Right as the butter starts to smoke, cook pork chops. It will take between 10 and 15 minutes. You only want to turn them once, so wait about 6 minutes before you do.
4. The pork should be nice and brown. Move it to a dish and keep it warm. Put a lid on it, or foil or an upside-down plate.
5. Now dump 2 apples cut into wedges into the same oil in which you cooked the pork. Sprinkle a teaspoon of sugar over them.
6. Cook for a minute, flip them, cook for another minute.
7. Garnish the pork with the apples, either on the platter or on individual plates.
The following recipe is for 1/2 inch think pork sirloin chops. Loin chops will also work. Chops of differing sizes will work to some degree, just adjust the cooking times as necessary. Trichinosis isn't is common as salmonella, so under-cooked pork isn't as scary as under-cooked chicken.
Still, I don't want you bothering me with your hospital bills.
I imagine most people have most of these ingredients in their kitchen already. Maybe you need to buy the pork chops and the apples.
1. In a large ziplockish bag, mix 2 Tablespoons flour, 2 Tablespoons cornmeal, 1 tablespoon dried rosemary (crushed between two spoons), 1 teaspoon of salt and a bit of pepper.
2. Put 2 Tablespoons of olive oil and 2 Tablespoons butter in a frying pan, and heat to medium high.
3. Right as the butter starts to smoke, cook pork chops. It will take between 10 and 15 minutes. You only want to turn them once, so wait about 6 minutes before you do.
4. The pork should be nice and brown. Move it to a dish and keep it warm. Put a lid on it, or foil or an upside-down plate.
5. Now dump 2 apples cut into wedges into the same oil in which you cooked the pork. Sprinkle a teaspoon of sugar over them.
6. Cook for a minute, flip them, cook for another minute.
7. Garnish the pork with the apples, either on the platter or on individual plates.
Thursday, March 29, 2012
Green Beans Almondine
So, it dawns on me that I haven't really given any recipes for side dishes or vegetables. We'll fix that thing.
Generally, my wife makes the green beans, but I showed her this recipe long ago. She does it somewhat differently, preferring to use sesame oil in the frying pan.
This is far from a definitive recipe for Green Beans Almondine. Every cook has his or her own twist.
There are no exact quantities here. This is the sort off recipe you play around with.
1. Wash green beans, and cut off the ends.
2. Drop them in some boiling water for about a minute or two. It'll make them nice and green.
3. Now melt a little butter in a pan with some olive oil.
4. Once that is melted, throw in some minced garlic. One to four cloves, depending on how big they are and how many beans you have.
5. Sauté the garlic on medium for about a minute or two.
6. Throw in some sliced or slivered almonds. (Whatever your preference is. They sell them in little bags, pre-cut. One or two of those will generally do.)
7. Sauté the almonds for about a minute or two. Be careful not to burn them.
8. Throw the cut and washed beans in there, and toss them around with the almonds and garlic. Keep them on the heat for another four minutes or so.
Salt and pepper and you are good to go.
Generally, my wife makes the green beans, but I showed her this recipe long ago. She does it somewhat differently, preferring to use sesame oil in the frying pan.
This is far from a definitive recipe for Green Beans Almondine. Every cook has his or her own twist.
There are no exact quantities here. This is the sort off recipe you play around with.
1. Wash green beans, and cut off the ends.
2. Drop them in some boiling water for about a minute or two. It'll make them nice and green.
3. Now melt a little butter in a pan with some olive oil.
4. Once that is melted, throw in some minced garlic. One to four cloves, depending on how big they are and how many beans you have.
5. Sauté the garlic on medium for about a minute or two.
6. Throw in some sliced or slivered almonds. (Whatever your preference is. They sell them in little bags, pre-cut. One or two of those will generally do.)
7. Sauté the almonds for about a minute or two. Be careful not to burn them.
8. Throw the cut and washed beans in there, and toss them around with the almonds and garlic. Keep them on the heat for another four minutes or so.
Salt and pepper and you are good to go.
Sunday, March 25, 2012
Microwave Popcorn
So, I learned from Alton Brown's book, I'm Just Here for the Food, that you can make microwave popcorn from scratch. (Buy the book; it's got magnets!)
It's quick, cheap, and good if you are worried about weird chemicals, salt, fat, or yellow coloring in those microwavable bags.
All you need is popcorn kernels, a brown paper lunch bag, and a stapler.
1. Put 1/2 cup of the kernels in the lunch bag.
2. Fold the end and staple it shut. Use only 2 staples and make sure they are far apart. It the staples are close you might cause a spark and start a fire. Not only is that dangerous, burnt popcorn smells awful.
3. Microwave the bag like you would any other bag of microwave popcorn. Put it in for about 3 minutes, and stop the microwave when there are a few seconds between pops. (The popcorn button on my microwave works fine for even the homemade stuff, so I don't need to listen to it. Just pay attention the first time, at least.)
Now you've got some nice, low calorie popcorn. Feel free to melt some butter to fix that.
Restaurants and movie theaters use something called "popcorn salt". You can pick this up at any number of grocery stores. What it is is a finer grain of salt that better pairs well with delicious greasy things like french fries and buttery popcorn . Kosher and sea salts are bigger, regular old Morton's is normal, and popcorn salt is teeny tiny.
You can get bigger salt and take it to the mortar and pestle to get a substitute for popcorn salt, but popcorn salt isn't particularly expensive.
It's quick, cheap, and good if you are worried about weird chemicals, salt, fat, or yellow coloring in those microwavable bags.
All you need is popcorn kernels, a brown paper lunch bag, and a stapler.
1. Put 1/2 cup of the kernels in the lunch bag.
2. Fold the end and staple it shut. Use only 2 staples and make sure they are far apart. It the staples are close you might cause a spark and start a fire. Not only is that dangerous, burnt popcorn smells awful.
3. Microwave the bag like you would any other bag of microwave popcorn. Put it in for about 3 minutes, and stop the microwave when there are a few seconds between pops. (The popcorn button on my microwave works fine for even the homemade stuff, so I don't need to listen to it. Just pay attention the first time, at least.)
Now you've got some nice, low calorie popcorn. Feel free to melt some butter to fix that.
Restaurants and movie theaters use something called "popcorn salt". You can pick this up at any number of grocery stores. What it is is a finer grain of salt that better pairs well with delicious greasy things like french fries and buttery popcorn . Kosher and sea salts are bigger, regular old Morton's is normal, and popcorn salt is teeny tiny.
You can get bigger salt and take it to the mortar and pestle to get a substitute for popcorn salt, but popcorn salt isn't particularly expensive.
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