Archive for the 'Rice' Category

Recipe: 5 minute Spanish rice

|March 28, 2012|read comments (0)
Author: Mama's Kitchen

Just love having a freezer!  You can put together a meal in no time with leftovers, frozen pre-prepped veggies, frozen sauces – you name it.

I've been keeping myself quite busy with a few things and I really wasn't in the mood for cooking.  I know – shame on me.  But once in a while I get those days just like anyone else does.

Thawed a small jar of homemade sauce in the refrigerator overnight.  Really I figured I would just make a quick macaroni dish and get it over with.

Instead I wanted Spanish rice.  So I pulled some chopped red and green bell pepper and onion out of the freezer and placed in my pan with a bit of water.  Added paprika and chili powder and a bit of crushed red pepper flakes and let that cook until the veggies were nice and tender.

Meanwhile – boiled my water and added my minute rice to the pan……..wait and fluff.

Once the veggies were ready, I added my sauce to heat through until nice and hot.  By that time I was able to fluff my rice and add to my pan.

Tad-da – done!

Recipe: It’s Ash Wednesday – already

|February 22, 2012|read comments (0)
Author: Mama's Kitchen

It's hard to believe that it is already Ash Wednesday.  It seems like this new year is going to fly by quite fast!  It's a no-meat day – actually – it's a day of fasting.  Then it's the Wednesday and Friday no meat days.  At least that is how it has been in my family.

It's still tax season – and yes, I do taxes – although I have cut it way down and I only do a few close friends now.  I don't want the headaches and I don't want to do taxes past April 15th.  I did taxes for so many years – and I am ready to retire from it completely – except for a handful of close friends.

I'm still trying to use up as much yarn as possible to get rid of it.  And it's that time of the year when my babies' school has their Chinese auction and theme baskets.

Princess is in 7th grade now and they no longer expect the 7th and 8th graders to participate.  Instead they use them the night of the auction to run around the gynmasium delivering the baskets that parents have won.  Some of those "baskets" weigh a ton!  I have seen some pretty large laundry baskets overflowing with goodies!

They even auction off a bike, Sabres jerseys, Buffalo Bills items, etc. and they do make a bundle on it each year.

Last year the kids classes both did "baking" baskets.  Well I wrote and donated a baking book which really was quite popular!  Everyone wanted it.  I did email copies to those that wanted it – and I am thinking of sending out to my members if they want it.

This year the little guy's class theme is MOVIE NIGHT.  So I am presently working on a Movie Munchies cookbook.  And I have decided that I will also make a movie basket of goodies, add another cookbook to it, and have him donate that as well to the school.  It will make him feel extra special. 

That sent me "dumpster diving" at WalMart.  You know – those wire bins they toss movies in for $5 each.  I'm going with classics – I found 20 Alfred Hitchcock movies in one DVD case, and 25 John Wayne movies in another case, and 200 classic cartoons (from the good ol' days) in another case.  I want to go back to pick up several more DVD's and possibly a DVD player as well as popcorn, popcorn salt, etc.  If the DVD players are a bit too pricy – then it's going to be a popcorn machine.  We'll see.  But I need to get it all together within the next week or so!

No pics – but some goodies I have made –

I made a scalloped cabbage dish to go with pork steaks – really easy and good!

Just chop your cabbage into 1-inch peices and par-boil for about 10 minutes; drain well.  Toss in your casserole with some medium/thick white sauce and a bit of ground black pepper.  I also added steamed sliced carrots.  Really perked up the flavor.  Topped with some plain bread crumbs and dotted with butter – 350* F. to heat through.  Additional white sauce drizzle over the pork steaks which I just skillet fried in olive oil, seasoned with the basics – Kosher salt, fresh ground black pepper, garlic, onion powder, parsley.

Quite easy to make – and a hit!

 

Since I had cabbage left over, a few days later I made some lazy cabbage rolls.  Couldn't make regular cabbage rolls because I had cut up the head of cabbage in such a way I couldn't.  but where there is a will there's a way –

While I was cooking my ground beef in the skillet (the basic seasonings and in olive oil), I was chopping and par-boiling my cabbage.  Before my meat was cooked, I added some grated onion and finely minced red bell pepper – not alot – just enough.   I also cheated because I had leftover rice from the night before from a different meal and I used that.  I drained my meat mixture and cabbage, added the rice and tossed in tomato soup (partially diluted) and transferred to my casserole.  Once again – 350* F. until heated through.  Fresh hot rye rolls and a salad of greens topped it off.

It's been such a mild winter but it's been a comfort food one as well.

I hope you give the recipes a try – just eyeball it all – you'll do just fine!

Stay warm!

 

 

Recipe: and speaking of meatballs – Chinese Meatballs

|June 24, 2011|read comments (0)
Author: Mama's Kitchen

 

I come from a meatball loving family.  Like I have said before – many think that meatballs are just balls of ground beef in spaghetti sauce and served with spaghetti.  This is so far from the truth!

Meatballs can be made in many different sizes – from the tiny ones you find in Italian Wedding Soup to the baseball-or bigger-sized ones I make for a nice dish of homemade macaroni (that is pasta to many of you – to the Italians – it's MACARONI!)

And I do enjoy some Chinese dishes as well.  The unfortunate thing with eating Chinese food – if I don't make it myself – I can't eat it.

Take me to a Chinese restaurant and before I am half through with my meal I will begin to "grow" large red welts all over my entire face and body.  They itch terribly and they hurt like hell.  I walk in normal and walk out looking like a monster.  Not good for business either.

So I DIM – do-it-myself.

Being in the mood for rice and veggies, I decided to make some of my "Chinese" meatballs to go with it.  I started making these over 50 years ago – and everyone likes them.

I began with a bit over a pound of ground chuck.  To this I added Kosher salt, black pepper, garlic, parsley, ground ginger, and several splashes of low-sodium soy sauce.  I added about 1 1/2 cups shredded cabbage and about 1/2 cup shredded onion as well.  Mixed well and formed into meatballs – I happened to get 9 good-sized ones. 

I fried them in my garlic-flavored olive oil until done.

Just before they were done I made my rice – the choice at that time was simple Minute Rice which I used beef bouillon to cook it in instead of plain water, still added the bit of butter and a bit of salt – but not too much salt because I gave it a splash or two of the soy sauce.  This is also a great way to use up leftover rice and veggies!

In a separate pan, I cooked my frozen veggie mix of snap peas, broccoli, etc. and I added frozen green peas and since I had leftover steamed carrots from the day before – I added those as well.

Combined my cooked veggies and hot rice; served with my "Chinese" meatballs.

I also added a nice thick slice of onion bread – which I absolutely love.  Why not?

Slice a thick slice of Italian or French bread and slather on your onion butter –

Softened butter (no substitutes)

sprinkle of minced garlic – not much

pinch of Kosher salt

fresh ground black pepper

fresh grated onion

fresh minced parsley

Place in preheated 350* F. oven (or until broiler or in toaster oven) until done.  Can't beat it!

 

Give it a try and let me know how you like them!

Recipe: Pork, pineapple, and rice with veggies

|March 13, 2011|read comments (0)
Author: Mama's Kitchen

It's just one of those quiet Sundays – still battling a cold that just keeps teasing me.  It won't hit me hard enough to knock me on my fanny – and it won't leave me alone so that I feel better.

 

I took a couple pork steaks out of the freezer and gave them a quick thaw in cold water.

 

Skillet fried over low heat in olive oil and seasoned with Kosher salt, cracked black pepper, parsley, garlic, and onion powder.

 

Since rice is cooked in 5 minutes, I heated 1 1/2 cups of water with 2 teaspoons chicken granules.  When it came to a boil, I added some frozen stir-fry veggies and waited for that to return to a boil.  Added 1 cup rice, stir, remove from heat and cover.  After 5 minutes – fluff and serve.

My pork steaks were done, so I added some pineapple juice to the skillet, pouring some over the pork steaks, and added pineapple chunks to heat through and brown a bit – easy and good!