My Big Book of Recipes' Journal
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Below are the 7 most recent journal entries recorded in My Big Book of Recipes' InsaneJournal:

    Tuesday, July 22nd, 2008
    12:57 pm
    Kidney Bean Risotto
    This was wonderfully good!  A nice vegetarian dish.

    Sunday, July 13th, 2008
    7:19 pm
    Chicken and Tarragon Soup
    This soup is absolutely lovely, very easy to make and some of it can be prepared ahead of time! 

    Friday, July 4th, 2008
    8:37 pm
    Potato-Topped Vegetables
    This is a really good vegetarian dish for those nights when you just crave the veg. Sorry, no picture this time.  We ate it all up before I could snap off a picture (or in other words, I forgot).

    Thursday, July 3rd, 2008
    4:03 pm
    Traditional White Bread
    Sunday, March 16th, 2008
    2:31 pm
    Here's a couple of rice-based recipes I found online today....

    Arroz Verde
    Serves 4

    3 1/2 cups chicken broth or water
    2 chopped poblano peppers, stems, and seeds removed
    1 chopped jalapeno or serrano pepper, stems, and seeds removed
    2 chopped scallions
    ½ cup chopped fresh cilantro
    ½ cup chopped fresh parsley
    1½ teaspoon salt
    3 tbsp vegetable oil
    3 cloves garlic, peeled, and finely chopped
    2 cups long-grain rice
    Juice of 1 lime

    1.  Place the peppers, scallions, parsley, cilantro, garlic, and salt in a blender and process until smooth. Add a little water if needed.

    2.  Heat the oil in a large saucepan.  Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.

    3.  Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.

    4.  Add the chicken broth or water, and reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.

    5.  Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.

    Mexican Red Rice
    Serves 6

    2 cups long-grain white rice
    3 tablespoons vegetable oil
    3 cloves finely chopped garlic
    3/4 cup finely chopped onion
    1/2 cup finely chopped green pepper
    1  28-ounce can diced tomatoes
    Approximately 3 cups chicken broth or water
    1 teaspoon ground cumin
    2 teaspoons salt

    1. Heat the vegetable oil in a wide pot. 

    2. When hot, add the chopped garlic, onion, and green pepper.  Cook over medium heat, until theonion turns translucent, but not brown. 

    3. Add the rice and stir to coat. Cook approximately 3 minutes, stirring constantly.

    4. Add the diced tomatoes. (Reserve the liquid.)

    5. Measure the remaining tomato liquid from the can and add enough chicken broth to equal 4 cups total.  

    6. Add the liquid, salt, and ground cumin to the pot.  Stir and cover.  Simmer over medium-low heat approximately 20 minutes, until liquid is absorbed.

    South African Yellow Rice With Cinnamon and Raisins
    4-6 servings

    3 tbsp vegetable oil
    2 cups long grain white rice
    2 sticks cinnamon
    2 tablespoons brown sugar
    1 ½ teaspoons salt
    1 teaspoon turmeric
    1 cup raisins
    3 ½ cups water

    1.  Heat the oil in a medium-size saucepan. Add the rice, and stir to coat completely. Add the remaining ingredients, bring to a boil, cover, and let simmer over low heat until all the water is absorbed.

    Adapted from Mark Hennegan

    Indian Lemon Rice With Ginger and Peanuts
    4-6 servings

    2 cups basmati rice
    3 cups water
    1 teaspoon salt
    1 tablespoon vegetable oil
    2 teaspoons black mustard seeds (or white if unavailable)
    1 tablespoon minced, peeled fresh ginger
    ½ cup finely chopped, salted, roasted peanuts
    ½ teaspoon turmeric
    3 tablespoons fresh lemon juice
    1 tablespoon of fresh grated lemon zest or peel

    1.  Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed.  Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.

    2.  Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.

    3.  Add the spice mixture to the cooked rice and mix thoroughly.

    4.  Stir in the lemon juice and sprinkle with the lemon zest.

    Tuesday, February 12th, 2008
    5:06 pm
    More recipes...
    A quick update. I'll likely be adding more recipes over the next few weeks as I add them to my computer. Please excuse any spelling mistakes.

    Manicotti )

    Dumplings )

    Meatloaf )

    Saturday, November 3rd, 2007
    3:34 pm
    Tuna Curry
    Very delicious. Quick and easy main dish. Serve with steamed or stir-fried veggies.

    Rin Ran
    A Mediterranean dish. Olive and potato salad with tuna and peppers. Less vinagrette may be used for the diet conscious.
    Rin Ran )

    Ham Stew
    Delicious and easy. A good use of holiday leftovers, turkey can be substituted for ham.
    Ham Stew )

    Vegetable Chowder
    A delicious meal for cold winter nights. Serve with a baguette, whole-wheat cornmeal muffins, or garlic toast.

    Banana Nut Bread
    This is pure and simple banana bread. Heavy, moist, and dark. Serve well buttered for a rich, old-fashioned taste.

    Pumpkin Pudding
    An old-fashioned harvest desert. Good for cold winter nights in front of the fire.

    German Chocolate Cake
    A family favorite, this recipe was originally taken from the inside of a chocolate box. Time consuming and might require a helper for the inexperience baker, a very rewarding recipe when completed correctly.

    1 Minute Oatmeal Cookies
    One of my favorite recipes. This was written as high-altitude recipe, so some adjustment is necessary if you live under 5-7,000ft. Adding 1/2C flour seems to do the trick.

    Current Mood: satisfied
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