Rainy Day Oatmeal With Egg

This is the sort of breakfast that my Mom would have taught me, when I was young. Maybe she did, I don't remember...

>> See it done!

Ingredients

• 1 C Oatmeal, Quick Cooking.
• 2 Eggs.
• Butter / margerine, a teaspoon or so.
• A dash Curry Powder.
• 2 dashes of Ginger.
• A dash of Onion Powder.
• Boiling Water.

Preparation

1. Add oatmeal to a microwave safe individual serving bowl.
2. Add spices to oatmeal, and mix.
3. Pour boiling water over oatmeal and mix. Add water until slightly soupy.
4. Let oatmeal cook and cool. Oatmeal will be a clay like paste. This is what kidz love (yes, I had fun too).
Add butter, mix well.
5. Take a teaspoon (or use fingers), and mold the oatmeal into a bowl, pressing against inside edge of the outer bowl. Mold the bottom of the oatmeal bowl, decoratively.
6. Break open eggs - carefully - into a coffee cup. Don't break the yolks.
7. Pour eggs into the oatmeal bowl. Don't break the yolks.
8. Pour boiling water over the egg whites, carefully. Don't break the yolks. When done, the water should cover tops of the yolks. It's like poaching the agg.
9. Take a toothpick, and carefully poke 2 or 3 holes in each yolk. Don't break the yolks.
10. Cover the bowl with a larger and flat shallow plastic bowl, place in a microwave, cook 1 minute on high at 100%.
11. Remove from the microwave and check. Egg white should be solid white, yolk should be creamy like a sunny side up egg.
12. As necessary, repeat in 30 second bursts, until egg is properly cooked.
13. Break yolks, and mix with oatmeal in chunks.
14. Garnish / add condiments. I like grated cheese, salsa, minced onion, more salsa. Cover with bean salad or maybe cucumber / yogurt dressing, as available.
15. Eat when cool enough.

See It Done!

(Coming soon)!

Epidemic Mac&Cheese

This will be my second of three meals that use ingredients that can be stored for a long time - and cooked quickly.

The humble Mac & Cheese is a comfort food, favoured by many. Mac & Cheese comforts me, too - even more so, when it contains veggies and spices. Here, 3 of the 5 magical spices.

Ingredients:

• 1 Box Mac&Cheese mix.
• 1 T Onion chopped / minced, dried.
• 1/4 t Curry powder.
• 1/2 t Garlic powder.
• 1/2 t Ginger powder.
• 1/2 t Onion powder.
• 1/4 t Paprika.
• 1/4 t Tumeric.
• 4 T Butter / Margarine.
• 1/4 C Milk.

Preparation:

1. Boil water in a large pot.
2. Add dried onion to boiling water.
3. Add noodles to water, cook until tender.
4. Drain cooked noodles, put in mixing bowl, add butter, milk, cheese, mix well.
5. Add spices, mix.
6. Add butter, milk, mix well.
7. Add cheese powder, mix.
8. Serve, immediately.

CoronaVirus Rice

This started out as CoronaVirus Prevention broth - but I like curry and ginger. And someone else suggested adding rice.

CoronaVirus is not going away! Eat healthy!!


Here, we have all 5 identified healthy spices - some in rather generous quantity.

Ingredients

• 1/2 t Cayenne Pepper.
• 1/2 t Cinnamon.
• 1 t Curry Powder.
• 6 cloves fresh garlic.
• 1/2 C Ginger Root ("fresh ginger") chunks / 2 T ground ginger..
• 1/2 t Tumeric.
• 1 large onion, diced.
• 1 cube / 1 T powder bouillon.
• 2 C rice, well rinsed and drained, until clear water.
• 8 C water.

Preparation

1. Rinse and drain rice, repeatedly - until water drains clear. This removes starch.
2. Dice onion, mince 2 cloves of garlic, peel and mince 2 or 3 chunks of ginger root (as possible, without cutting yourself).
3. Add water to a deep pot or dutch oven, bring to a boil.
4. Add bouillon, curry powder, minced and whole garlic cloves, grated / minced / whole ginger root, diced onion, rice to boiling water.
5. Add any other interesting veggies, as desired.
6. Reduce water from boil, to slow simmer.
7. Stir, and cover mixture - and simmer. Stir frequently and well, until no water is visible, Remove from heat, and let it cool until all water is absorbed,
8. Refrigerate in a large pot with tight cover. Warm up in microwave, when hungry. If not hungry, force eat some anyway, regularly.

Protect yourself for CoronaVirus - drink lots of garlic water. I added ginger and onion, and someone else suggested rice. Drink / eat up - and wash your hands!

Bourbon Chicken

You can serve this as "bourbon barbeque chicken", with the sauce absorbed by the chicken. It is so fragrant, as it cooks.

Since I cooked it overnight, the first time, it made an excellent breakfast sandwich.

Grated ginger is a key ingredient. Avoid grating your fingers, when grating the ginger.


Ingredients

• 2 or 3 lbs chicken
• 1/4 C cornstarch
• 1/4 C sliced green onions (to taste)
• Bourbon Sauce

Bourbon Sauce

• 1/3 cup apple juice
• 1/4 cup bourbon
• 4 cloves minced garlic
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon crushed red chili flakes
• 1 1/2 tablespoons honey
• 1/4 cup ketchup
• salt & pepper, if needed
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 3 tablespoons cider vinegar
• 1/4 cup water

Preparation

1. Mix all sauce ingredients in a bowl.
2. Place chicken in slow cooker, pour sauce over chicken. Cover and cook on Low 6-7 hours / overnight.
3. Remove cooked chicken from pot, leaving the sauce.
4. Combine 1/4 C water with cornstarch. Turn cooker up to High. Pour cornstarch mixture into the sauce. Cover and allow sauce to thicken, stirring occasionally (5 - 10 minutes).
5. While the sauce is cooking, shred chicken using two forks. With chicken properly cooked, it will almost shred itself.
6. Stir shredded chicken back into the sauce and add green onions.
7. Turn cooker to Warm, cover, get the rest of the meal ready (if you can wait). Sample as necessary - and pour yourself a finger of bourbon. Cook until the sauce is absorbed by the chicken, to serve as barbeque - or serve over rice, as is.

Inspired by SpendWithPennies: Crock Pot Bourbon Chicken - and simplified by me. This was my first recipe using freshly grated ginger - and the grating was worth it.

Apple / Kale / Raisin Salad

This is a salad - but i will also eat it as a dessert.

Ingredients

• 1 apple, cored and chopped
• 1 bunch kale, chopped
• 1 C raisins
• 1 to 2 T honey (adjust as you like it)
• 2 T lime juice
• 1 T olive oil
• 1/8 t pepper
• 1/8 t salt
• 1/4 C plain yogurt

Preparation

1. Core and chop the apple. Halve the cored apple vertically, then chop each half 4 x 4 - 32 pieces.
2. Wash the kale - then chop into thin ribbons, and cross cut into pieces sized similar to the apple chunks.
3. Mix honey, lime juice, olive oil, pepper, and salt. Pour over kale, and toss carefully.
4. Add the chopped apple and the raisins, and mix well.
5. Chill for an hour or so.
6. Toss again.
7. Serve.

Skillet Cooked Apples

This is a perfect way to use up apples, getting slightly ripe in my refrigerator. It's healthy (if you use margarine or oil) - but tastes decadent.

I like an old fashioned cast iron skillet, from time to time - but a non stick pan made the picture taking easier.

>> See it done!


Ingredients

• 1/4 C butter (margarine / cooking oil).
• 3 lbs (8 or 9) apples, cored and chopped.
• 1 C ripe grapes, or 1/2 C raisins.
• 1/4 C brown sugar.
• 1/4 t cinnamon.
• 1/8 t ginger.
• 1/8 t nutmeg.
• 1/4 C bourbon / rum (opt).

Preparation

1. Core then chop the apples.
2. Heat up a large skillet on high heat, add butter (margarine) to melt. Or use cooking oil for low cholesterol.
3. Reduce heat to medium, and add apples and grapes or raisins.
4. Stir fruit so each piece is lightly coated in melted butter (margarine).
5. Sprinkle fruit with cinnamon, ginger, and nutmeg, stir to mix thoroughly.
6. Sprinkle with sugar, stir again.
7. Saute fruit mixture, stirring frequently, until apple pieces are soft. Cover, reduce to low heat, simmer 10 - 15 minutes. The pan will have a good amount (1/4 C or so) of juice in the bottom.
8. Drizzle with bourbon or rum, if interested.
9. Spoon cooked mixture into serving bowls, decorate lightly with ice cream - or Yogurt Sauce (opt).

See it Done!

Apples (cored), spices, raisins, sugar.

Chop the apples.

Melt butter in the skillet.

Add the apples.

Add raisins. Add spices, then sugar, stirring each time. The aroma fills the house.

Cook on medium, stirring occasionally, until apples are soft. Cover, simmer on low 10 - 15 minutes. Drizzle with bourbon / rum if desired.

Serve hot, from the skillet.

Cold Ramen Noodles

Most people cook Ramen Noodles. In hot weather, cold noodles are very satisfying - and can be “cooked” without heat.

This is great, for a planned emergency . When using all dried ingredients, this can be made any time when needed.

>> See it done!


Ingredients

• 1/2 t Curry Powder.
• 1/8 t Ground Garlic.
• 1/2 t Ground Ginger.
• 1 T Dried Chopped Onion - or 1/4 C Fresh Onion, minced.
• 1/2 t Paprika.
• 1 C Water.
• 1 Package Of Ramen Noodles (Shrimp, for me).
• 1/4 C Cottage Cheese.
• 1 splash of Mae Ploy Sweet Chili Sauce.
• Sprinkle of chopped chives.

Preparation

1. Combine spices, in a large cereal bowl.
2. Mix in onion (chopped or fresh).
3. Open Ramen Noodles package. Separate the noodles, flavour, oil, and vegs packets (Note that packets included will vary)..
4. Mix flavour and vegs packets (as included) into the spices bowl.
5. Crumble noodles into the bowl, mix with spices etc.
6. Add water, mix with contents.
7. Refrigerate noodles mixture, to marinate 2 - 4 hours.
8. Remove from refrigerator, when marinated.
9. Mix in cottage cheese, oil packet (as included), chili sauce.
10. Serve promptly.

See it Done!

Add flavour packet, onion, spices to a large cereal bowl.

Crush Ramen noodles. I use a plastic bag.

Add ramen noodles and water, to the bowl. Mix.

Cover, and marinate.

Mix in chili sauce and cottage cheese, once the noodles have expanded.

Garnish with chopped chives.

Jambalaya (Dollar Store)

Everything here can come from a Dollar Store - and it cooks in a microwave. It's perfect for a quick potluck contribution.

Try the Supreme Version, with additional / fresh ingredients, for a special dish.

This is perfect. to "celebrate" the first day of winter.

>> See it done!

>> Supreme Version


Ingredients

• Jambalaya Mix, 8 oz
• Chicken, 2 x 8 oz sandwiches
• Chili powder, 1 t
• Curry powder, 1 t
• Garlic, 1 clove, minced
• Ginger powder, 1 t
• Mushroom pieces, 10 oz can / jar
• Onions, chopped and dried, 2 T
• Red pepper strips, 10 oz jar / diced pimento peppers, 4 oz jar
• Rotel tomatoes / green chilies, 10 oz can
• Water, 3 C
• Salsa, 4 oz

Preparation

1. Remove chicken patties from sandwiches, chop chicken into 1/4" cubes.
2. Mix Jambalaya mix, chopped chicken, chopped onion, spices.
3. Add water.
4. Microwave mix etc 10 minutes, on high.
5. Add 1/2 to 3/4 each of the veggies.
6. Microwave 30 - 40 minutes, on high - 10 minutes at a time, stirring each 10 minutes.
7. When all liquid is absorbed by the rice, the jambalaya is done. Cover, and let it sit 10 - 15 minutes to thicken.
8. Add remainder of veggies, and salsa. Mix well.
9. Let it cool slightly, and serve.
10. Have lots of cold beer, soft beverages, and / or water ready.

Supreme Version

• Substitute 8 oz fresh ground turkey - for chicken sandwiches.
• Add 6 - 8 oz canned shellfish (clams, oysters, scallops).
• Substitute 1 medium fresh onion, diced - for dried onions.
• Added / substituted ingredients may overfill the typical microwave casserole dish. Cook in a dutch oven on stovetop, instead of in microwave - it is much easier to stir ingredients when cooking in a stovetop pot.
• Saute the meat - then the garlic, onions, mushrooms, and tomatoes - in that order - before adding rice and spices.

See it Done!

Jambalaya Mix, spices, water, vegs, chicken.

Add spices, and water.

Add vegs, and chicken.

Cook until no water is visible.

Stir once more. Mix everything lovingly.

Cover, and leave alone for 15 minutes.

Stir once more - and serve. Some sourdough bread - and a nice red wine (or apple / mango juice) - are perfect accompaniments.

Sweet Plantains

This is one of my favourite memories, from my years in Miami - sweet plantains.

Ingredients

• 2 plaintains, black and soft, but not mushy.
• viniagrette salad dressing, 1/4 C.
• Mae Ploy sweet chili sauce, 1/4 C.
• salsa, fresh, 1/2 C.
• ginger, 1/4 t.
• California Taboulli.
• California Hummus.
• Trader Joes Cauliflower Curry Salad.

Preparation

1. Peel, then slice plantains, 1/4 " thick.
2. Add to microwaveable dish.
3. Add salad dressing, chili sauce, salsa, and ginger, toss lightly.
4. Microwave on high, 8 - 10 min.
5. Let it cool, for 5 minutes, as the plantains finish cooking.
6. Add curry salad, hummus, taboulli.
7. Enjoy when ready.

Cold Ramen Salad

Continuing my exploration of the humble Ramen soup mix, I find that, given the right spices, it makes a rather satisfying meal.

Ingredients

• i package Shrimp / your choice flavour Ramen soup
• 1/16 t cayenne pepper
• 1/4 t curry powder
• 1/4 t fish oil (opt)
• 1/8 t garlic flakes
• 1/4 t ginger
• 1/8 t mint
• 1/4 t onion flakes
• 1/4 t sesame seeds
• 1/8 t tarragon
• 1/2 t tomato sauce (opt)
• 1/16 t tumeric
• 6 or so slices of cucumber, quartered
• 1/2 stalk green onion, chopped
• 1/4 bu parsley, chopped
• 1 roma tomato, chopped
• 1 handful mixed salad greens

Preparation

1. Crumble noodles, into bowl.
2. Mix noodle flavour packet, dry herbs, spices, dried vegs, noodles.
3. Add salad greens, mix again.
4. Add boiling water to cover, stir, let it cook.
5. When salad greens are just slightly tender, it's ready.
6. Drain excess liquid, set aside.
7. Add fresh vegs, toss lightly.
8. Decorate with soy sauce, sweet chili sauce (Mae Ploy).
9. Serve cold, with sourdough bread, Thai tea.

---

Continuing my experimentation, I observed that ramen noodles do not always require boiling water. Given enough soaking, 15 minutes of soaking in cold water will produce chewy ("al dente") noodles - and a tasty meal.

The longer you soak the noodles, the more water is absorbed - and the less to be drained and set aside.

The idea of adding enough water ("to cover") simply ensures that the noodles on the top get the chance to soften. Water temperature may or may not be important. YMMV.

---

Cucumber / Peanut Ramen Soup

So I had a mushy cucumber, that could not be peeled. Threw it into the freezer, and it turned hard. What can you do with frozen cucumber?

Put it into soup.

Ingredients

• 1 package Ramen soup mix.
• 6 cucumber slices, frozen, and yes unpeeled.
• 1/4 t curry powder.
• 1/4 t ginger.
• 1/4 t mustard.
• 1/4 t sesame seeds.
• 1/2 t brown sugar.
• 1/2 t vinegar.
• 1/2 t peanut butter.
• 1 h mixed greens (bagged salad).

Preparation

1. Boil water.
2. Dump ramen flavour packet, spices, sugar, vinegar, peanut butter into 1 quart soup bowl.
3. Pour boiling water into bowl, mix everything well.
4. Add ramen noodles, crumbled.
5. Fill bowl with water, to 1" below rim (don't want water overflowing when you carry the soup bowl).
6. Add cucumber slices and salad greens.
7. When the bowl is cool enough to carry, the noodles will be nice and soft - and the cucumber slices will be just slightly chewy.

Serve with a nice chunk of sourdough bread.

Black Bean Salad

This is a quick variation on the ever popular three bean salad - with a kick.

Ingredients

• 1 can black beans (rinsed & drained)
• i can corn (drained)
• 1 red pepper (diced)
• 1 bunch cilantro (chopped finely)
• 1 tsp oil
• 1/2 tsp mustard
• 1 tsp brown sugar
• 1/2 tsp cumin
• 1 fresh lime
• salt & pepper to taste

Preparation

1. Mix dressing.
2. Toss veg mixture.
3. Pour dressing over vegs.
4. Toss again.
5. Chill in refrigerator, if you can wait.

Guacamole

Guacamole is one of my favourite appetisers, to enjoy at a typical Mexican restaurant.


It's not hard to make, as long as you get the avocado ripe!


Ingredients

• 1 large / 2 medium ripe avocado
• 1 lime / 1/4 C lime juice
• 1 clove garlic
• 1 jalapeno pepper
• 1/2 medium onion (red is preferred, i used white)
• 1 roma tomato
• 1/2 bunch cilantro
• salt, to taste

Preparation

1. Cut the avocado(s) in half, remove pit(s), scrape contents into mixing bowl.
2. Dice avocado, using a nice sharp knife, in mixing bowl. No mess, knife goes right through.
3. Immediately add lime juice, to keep avocado green, and mix well.
4. Smash, then mince garlic, mix into diced avocado.
5. Dice jalapeno and onion, mix into avocado mix.
6. Dice tomato, mix into avocado mix.
7. Chop cilantro, mix into avocado mix.
8. Add salt, to taste.
9. Garnish with a couple cilantro stalks, and some tomato (or a splash of Mae Ploy), and serve.

Thai Style Peanut Sauce

Thai Style peanut sauce is a tasty addition to many quick meals. I keep a pint in the refrigerator, for anything that needs a kick.

Ingredients

• 1/4 C peanut butter
• 1 serrano chili pepper, carefully and finely minced (**)
• 2 T Mae Ploy sweet chili sauce
• 2 T soy sauce
• 1 t brown sugar
• 1 T sesame paste (Tahini)
• 2 T sesame or vegetable oil
• 1 lime, juiced
• 1 t ginger powder
• 1/4 C yogurt - plain, unsweetened

Preparation

1. Mix all ingredients, adding chili sauce, soy sauce, oil, and lime juice a bit at a time, and to taste, until the mixture is thin enough to pour.
2. Make it thin, to marinate cucumber slices - medium thick, to use as salad dressing - or really thick, to use as dip for sourdough bread, or taco chips.
3. The one rule is that you should make it in quantity, because it will be eaten in quantity.

Inspired by Season With Spice: Easy Thai Peanut Sauce - and limited by reality (and what I had in my kitchen).

(**) Follow Safety Precautions when you prepare this, please.

California Style Lime Peanut Bean Curry

Beans and peanut curry are a great combination. Dried beans keep forever in the pantry - and can be used easily in an emergency.

This is similar to California style red beans - except the flavourings use a curry powder base, instead of chili powder - and the lime / peanut butter. And, it takes some from the Cuban style black beans - except the sour black beans use an orange, but the red beans are sweeter and use a lime.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour.

• 1 lb dried red beans
• 2 - 3 carrots, well scrubbed and chopped, 1/4" sections
• 3 - 4 cloves of garlic, chopped, 1//4" squares
• 1 medium onion, chopped, 1/2" squares
• 1 jalapeno pepper, chopped, 1/4" squares
• 1 sweet pepper, chopped, 1/2" squares
• 2 cubes / 2 t bouillon
• 1/4 t cayenne pepper
• 1/2 t coriander
• 1/2 t cumin
• 1 t curry powder
• 1 t garam masala
• 1 T ginger
• 1/2 t paprika
• 1/4 t tumeric
• 1 6oz can tomato sauce
• 1/2 C peanut butter
• 1 lime, scrubbed and whole

1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.
2. When vegetables are ready, dump beans and water - un drained - into a large pot.
3. Add vegetables, and enough water to make everything float.
4. Bring water to a boil, and add spices. Do not add lime, peanut butter, or tomato sauce, yet.
5. Reduce to simmer, cover, and let them cook. 2 - 3 hours gives me what I like - I suspect that you can't overcook this recipe, as long as you add water periodically. Sample beans and sauce, an hour after start.
6. If the beans and spices make you sneeze, you have just enough spices. The peanut butter and tomato sauce will bring the spice level down.
7. At 1 1/2 hours, the beans will be chewy. Add peanut butter, using a fork, stir until dissolved and mixed. Then add tomato sauce and the lime, stir again.
8. When beans are soft enough to eat without chewing, they are ready.
9. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
10. Serve over Bengali style sesame mint rice, with sourdough bread.
11. Refrigerated over night, they are even more tasty.

California Style Red Beans

This is similar to Cuban style black beans - except the flavourings use a chili powder base, instead of curry powder.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour.

• 1 lb dried red beans
• 1 - 2 carrots, well scrubbed and chopped, 1/4" sections
• 2 - 3 cloves of garlic, sliced
• 1 medium onion, chopped, 1/2" squares
• 1 jalapeno pepper, minced
• 1 sweet pepper, chopped
• 2 cubes / 2 t bouillon
• 2 bay leaves, whole
• 1/4 t cayenne pepper
• 1 T chili powder
• 1 t Kashmiri chili powder
• 1/2 t cumin
• 1/2 t mustard
• 1/2 t paprika
• 1/4 t tumeric
• 1 6oz can tomato sauce

1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.
2. When vegetables are ready, dump beans and water - un drained - into a large pot.
3. Add vegetables, and enough water to make everything float.
4. Bring water to a boil, and add spices.
5. Reduce to simmer, cover, and let them cook. 2 hours gives me what I like.
6. When beans are soft enough to eat without chewing, they are ready.
7. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
8. Serve over Bengali style sesame mint rice, with sourdough bread. Garnish / mix with mango salsa.
9. Refrigerated over night, they are even more tasty.

Cuban Style Black Beans

This is quick, and easy to fix.


Don't rinse the beans, any more than necessary.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour. That may be the missing ingredient, that I have not found - until yesterday.

• 4 C dried / 4 x 14 oz cans / 1 lb dried black beans
• 3 - 4 carrots, well scrubbed and chopped, 1/2" sections
• 3 - 4 cloves of garlic, quartered
• 1 medium onion, chopped, 1/2" squares
• 1 orange, scrubbed and whole (opt)
• 1 jalapeno pepper, chopped
• 1 sweet pepper, chopped
• 2 cubes / 2 t bouillon
• 2 bay leaves, whole
• 1 t caraway seeds (black caraway is best)
• 1/2 t cayenne pepper
• 1 t cilantro
• 1 t cumin
• 1/2 t paprika
• 1 6oz can tomato sauce (opt)

1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, while you prepare the vegetables.
2. When vegetables are ready, dump beans and water - un drained - into a large pot.
3. Add orange (opt), vegetables, and enough water to make everything float.
4. Bring water to a boil, and add spices.
5. Reduce to simmer, cover, and let them cook. Most recipes claim 1 1/2 hours - I decided 2 - 3 hours gives me what I like.
6. When beans are soft enough to eat without chewing, they are ready.
7. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
8. Serve over Bengali style rice, with sourdough bread. Garnish / mix with mango salsa.
9. Refrigerated over night, they are even more tasty.

Sesame Mint Rice, Bengali Style

The difference is in how you cook it. This started out as plain old white rice - see how more interesting it looks, as fried rice? Learn tasty it is!


An online friend gave me a link to a video from a Bangladeshi cooking show (no longer available), where they demonstrate how to cook Basmati rice.

Well, I speak not a word of Bengali, nor do I have any Basmati rice - but the technique used, in cooking the rice, intrigued me.
I've eaten lots of Chinese fried rice (wok cooked), this was the first time I tried frying it myself (in a deep pot, no less). Here, we have all 5 identified healthy spices.

>> See it done!

Ingredients

• 2 C white rice.
• 4 C water (3 1/2 C for the rice, 1/2 C for the vegs).
• 1 t bouillon (opt).
• 2 or 3 pods cardamom.
• 1/4 t cayenne pepper.
• 1 stick cinnamon, broken up or 1/2 t cinnamon.
• 4 (1/2 t) cloves.
• 1/4 t coriander powder.
• 1/2 t curry powder.
• 1/2 t garam masala.
• 1 t ginger.
• 1 T mint.
• 1 T sesame seed.
• 1/4 t tumeric.
• 2 cloves garlic, sliced / 1 1/2 T minced garlic.
• 1 jalapeno pepper, diced (opt).
• 1/2 medium onion, chopped. Or 1/8 C dried, minced onion, with 1/8 C water added.
• 1/2 C yogurt - unflavoured, unsweetened. Or 1/2 C peanut butter, with 1/4 C extra water.

Preparation (Or See it done!)

1. For easiest cooking, get all of the ingredients ready for the pot, before heating it up. It seems like extra work - but the end result is worth it!
2. You want the rice clean and very dry. Only rinse the rice, if specifically instructed on the rice paskage. If you rinse it, let it drain until completely dry.
3. The cinnamon stick is the fun ingredient. It provides little flavour bursts, with the cinnamon stick slivered, then chopped into little 1/8 square fragments. If the cinnamon stick is tough and hard to chop (cinnamon stick is just tree bark), soften it in the microwave for a minute with a teaspoon of water in a saucer.
4. Heat up a dutch oven, and add cooking oil to cover the bottom. Turn heat down to 50%.
5. Saute the rice. Add white rice - and stir frequently, until it becomes a light yellow / tan.
6. Add ingredients to the rice, in proper order. For each ingredient, one by one:
   • Stir the rice, making a hole in the rice, to expose the bottom of the pot.
   • Add the ingredient into the hole, stirring constantly, until the air fills with the aroma.
   • Mix the ingredient into the rice, stir again, and continue with next ingredient.
7. The ingredients, in proper order:
   • Garlic. Stir until aromatic.
   • Onion. Stir until soft and transparent.
   • Mint / Sesame. Stir until aroma is enjoyed.
   • Cardamom / Cinnamon. Stir until aroma fills the air.
   • Other herbs / spices. Stir briefly, until spices are warm. Do not inhale the spices vapour - as cayenne pepper is caustic.
     • bouillon.
     • cayenne.
     • cloves.
     • coriander.
     • curry.
     • garam masala.
     • ginger.
     • dried onion (if not using fresh onion).
     • tumeric.
8. Add water, bring to Boil (100%), stirring occasionally.
9. Add yogurt or peanut butter, and stir.
10. Reduce heat to Simmer (25%), cover - and cook until all visible water is gone, stirring regularly.
11. When visible water is gone, and you cannot hear boiling, stir once more, turn stove off, stir again, cover, and let it sit. Have faith - do not remove the lid to check. Let it sit for 10 - 15 minutes, then uncover.
12. When rice is soft, you're done.
13. Garnish / mix with chopped celery / cucumber / green onion / tomato.

You get flaky, soft rice, with a nutty flavour, and a hint of cinnamon, ginger, and mint. It's not Basmati rice - that's a registered trademark - but it's not sticky like my previous Sesame Mint Rice.

In truth, the only things common between my recipe and the one in the video is "rice", onion, and probably tumeric (maybe cinnamon?). It was still educational, learning how to fry rice.


Sesame Mint Rice, topped with Cuban Style Black Beans.


http://recipes.nitecruzr.net/2015/05/sesame-mint-rice-basmati-style.html



See it Done!

Heat up a pot until water drops sizzle, and add oil.

Add rice, turn heat down to 50%. Stir rice, frequently, as it toasts. Toasted rice has a wonderful yeasty aroma.

As it toasts, rice will get gradually browner.
See the beautiful golden tan? Stir constantly. This is how the yeasty flakiness starts.

Saute rice and garlic briefly, and make a hole to saute the onion.
See how the rice is becoming a beautiful golden brown?

Add onion, and saute until it's soft. Then mix that into the rice.
The rice is becoming a rich, chocolate brown.

Mix the onion into the rice, and make a hole. Add the mint and sesame seed, saute until the aroma fills the air.

Make a hole for the cardamom and cinnamon, and saute that briefly. A new aroma wafts to your nose.
See how dark the rice gets - contrasting with the green mint and white onion and sesame seed?

Add the herbs / spices, let them warm briefly, and mix with the rice.

Note that in contrast with the inspiring aromas of cinnamon, garlic, and mint, the spices will have a harsh aroma.


Inhaling the vapour, as the cayenne pepper toasts, is not recommended.

Add the water and bring it to a boil (100%), add peanut butter or yogurt, mix well.

Peanut butter.

Yogurt.

Simmer lightly (25%), covered, until no water is visible. Stir, turn off heat, cover, let it sit until it's cool enough to not burn your mouth.


You get flaky, soft rice with a yeasty undertone - and hints of cinnamon, garlic, mint. and onion.

Sesame Mint Rice

Encouraged by my recent success with using mint as a spice, I decided to continue.


Jalapeno slices added, as a garnish. What can you do, to photo rice, after all?

Ingredients

• 2 C rice
• 4 1/2 C water (4 C for the rice, 1/2 C for the onion flakes)
• 2 t bouillon
• 1/2 t curry powder
• 1/2 t ginger
• 1 T mint
• 1 T sesame seed
• 2 cloves garlic, sliced
• 1 T onion flakes

Preparation

1. Start with rice, in water.
2. Bring water to boil, stir frequently.
3. Add bouillon, spices, garlic, onion.
4. Reduce to simmer, cover.
5. Stir occasionally.
6. When all of the water is absorbed by the rice, and the rice barely sticks to the spoon, stir once more, cover, and turn heat off.
7. Let rice finish cooking, and cool.
8. Serve topped with a bit of salsa (Herdez is my fave), sourdough bread, and lemonade.

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A variant of this dish is prepared Bengali style.

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Curry Potatoes

I love the smell of Curry Potatoes with garlic in the evening - it smells like - - - dinner.

Eat first, take pictures after. And this is what was left.

Ingredients

• 6 medium / 12 small potatoes, chopped
• 3 cloves garlic, thinly sliced
• 1 T sliced jalapenos
• 1 T nopalitos
• 1 can chopped tomatoes
• 1 can red beans
• 2 T bouillon powder / 2 cubes bouillon
• 1/4 t cayenne pepper
• 1/2 t coriander powder
• 1/2 t cumin powder
• 1 T curry powder
• 1/2 t garam masala

Preparation

1. Chop potatoes, slice garlic.
2. Heat up dutch oven, until water sizzles on bottom.
3. Cover bottom with oil.
4. Saute garlic 15 seconds or so, just long enough until the room fills with the aroma.
5. Add potatoes, stir like crazy 1 - 2 minutes until potatoes brown just slightly.
6. Add beans and tomatoes, mix. With the right amount of potatoes, the top layer should be 1/2 floating in juice.
7. Add nopalitos and jalapenos, and a bit of juice from each jar.
8. Add spices, and mix well.
9. Bring to boil, reduce to slow simmer.
10. Stir frequently.
11. When potatoes just stick to the spoon, cover pan, turn off heat, let it finish and cool down to not burn your mouth.
12. Serve with sourdough bread, or steamed tortillas - and dark Mexican beer.