School Night Suppers - Cajun Rice Skillet

From the kitchen of One Perfect Bite...I'll be working on a series of recipes this fall that are perfect for busy weeknight suppers. Tonight's feature has been child tested and it was a hit with the back-to-school crowd, particularly the high school gang. Lest I get ahead of myself, I've long suspected that teenagers will eat anything, and the seven year old sitting at my table moved every kidney bean to the side of his plate, so my ego has been kept in check. Despite the vagaries of appetite gathered around my table tonight, this is a delicious skillet supper and it's easy enough for the older kids to make for themselves. Save for the sausage, this is a pantry meal and a quick one at that. I've labeled it "Cajun" because that's what the spice mix I had in the pantry was called. I learned a while back that the difference between Cajun and Creole food is based on the location from which the dish comes. Both have French roots, but Creole, or city, dishes are more refined and use more protein than their Cajun country cousins. I used a small amount of Linguica in the skillet I prepared, but Andouille or hot Italian sausage can also be used. I am very fond of casseroles and I really enjoyed this one. I think you will, too. Here is how this simple, filling supper is made.

Chicken and Rice Salad Veracruz

From the kitchen of One Perfect Bite...Years ago, Lady Luck was with me and this simple recipe won a contest that took the Silver Fox and me to Hawaii for 3 weeks. Whether it merited such a prize is arguable, but the salad is very nice, quite easy to make, and I think your family will enjoy it. Regular readers may be surprised to find that the recipe uses convenience or "shortcut" ingredients that aren't present in most of the recipes I feature. That's because these contests were sponsored by food companies who had products they wanted to feature. Winning recipes had to use those products, have clear directions and be prepared quickly. While I've removed the product sponsor's name, I'm sharing the recipe as it was written for the contest. I think you'll like this salad. Here is how it's made.

Curried Lentil Rice

From the kitchen of One Perfect Bite...I stumbled on this recipe and have kept it close at hand since I first tried this rice and lentil combination. I am not a vegetarian, but with each passing year I find that I eat less and less meat. Dishes like this one make it possible to alter long term eating habits. It takes less than 15 minutes to make this dish and it is surprisingly tasty. I am not a brand ambassador for Patak products, nor have I received any remuneration for this post. It's just that I've found their curry paste works best when making this dish. They have two types, a mild and a hot. Regular readers of One Perfect Bite know that I am not a fire eater and prefer to keep the heat in my dishes to a minimum. The Patak's Mild Curry Paste works well for my purposes, but if you are a dragon and like to breathe fire, try their hot paste instead. The original recipe called for canned lentils, and they are fine if you can find them at the market. If not, you can use your own and the results will be the same. This dish works well as a side or a main dish. It is especially good with plain grilled meat or chicken and that makes it possible for those in mixed marriages, the ones where vegetarians have married carnivores, to sit at the same table and share a meal together. I hope you'll give this recipe a try. Here is how this rice and lentil dish is made.

15 Minute Korean-Style Rice Bowls with Beef or Mushrooms

From the kitchen of One Perfect Bite...This is one of the easiest meals in my recipe rotation. It is simple enough for children to make, and it uses so few ingredients and utensils, that it can be made in the most poorly equipped kitchens. I make it often for lunch or light suppers and we've enjoyed it in some very strange places. The bowls, obviously, are not Korean, but the taste of the finished dish is much like that of a Korean barbecue, hence its name. If you are trying to cut back on the amount of meat you eat, or chose never to eat it, the mushroom version of the dish will allow you to sample and enjoy these delicious rice bowls. Do give them a try. I know you will enjoy them. Here is how they're made.

Perfect Brown Rice + A Brown Rice Salad

From the kitchen of One Perfect Bite...I avoided making brown rice for years. I just could never get it right. It was either crunchy or gummy and it took way too much time to cook. As our kitchens became more green and interest in health and nutrition grew I was embarrassed to admit I couldn't cook it properly, but truth was I couldn't. Several years ago my problem was solved by an article that appeared in Saveur magazine and these days I have no problem cooking brown rice to perfection. Many of you already use the technique I'm featuring tonight, but I wanted to post it for those who have not yet tried this method. I'm also including a recipe for a brown rice salad so you can use the rice you make using the new technique. Here is how the rice and the salad are made.

The Pyramids and Egyptian Rice Pilaf

I don't want to bore you with pictures from our Egyptian adventure. You've seen photos of the antiquities for years, and I must admit mine are no more riveting than those you've seen a dozen times before. I'm tempted to say I have nothing new to offer, but that's not quite true. The problem is finding the words to describe the awe that engulfs you when you see these monuments and reflect on their age and size and the effort and intellect that was required to build them. Of all the monuments you've seen, I suspect the Pyramids most symbolize ancient Egypt. The Great Pyramid of Cheops and its two companions, collectively known as the Pyramids of Giza, sit just outside Cairo on a plateau that's called the Giza Necropolis. The area is unique because the Great Pyramid is the only one of the Seven Wonders of the Ancient World that remains intact. The tomb inside the Great Pyramid can be accessed by using the lower opening seen in the picture to the right. While it's quite an experience to be inside that huge mound of rock, there is little to see once you're in, and the hot, steep and narrow entrance is definitely not for the claustrophobic. Unfortunately, no photos can be taken inside the burial chamber, so you'll have to imagine what it's like. The room is small and dark and not at all like it's depicted in movies. I can tell you that you'll want to sit a spell if you decide to visit the burial chamber. While it's not a hard climb, the fetid air and poor light can quickly get to you and you'll appreciate the sun and fresh air waiting for you outside. While tonight's recipe is Egyptian, it's so simple that I decided to present it to you in pyramidal form to make it look a bit more important. The rice, called Ruzz Bi Shairie, is wonderful when served with grilled poultry or meat and I know you will enjoy it. Here is how it's made.

Another Arroz con Pollo

From the kitchen of One Perfect Bite...Our Egyptian adventure has ended and I'm back in Eugene getting ready for the Christmas holiday. With less than a week to prepare, I can guarantee shortcuts will be taken and the silver might not gleam as brightly as I wish, but Christmas will happen and we will keep the season merry. I thought I'd finish the remainder of this week with some simple family dishes that my crew enjoys. While they are easy to prepare, they are good enough to serve for informal gatherings and I thought you might want to add them to your files. The first is a Spanish rice dish that I particularly enjoy. It is inexpensive to make and it epitomizes comfort food. The recipe was created by Sarah Jay and I urge you to give it a try. Starting on the 26th of December I plan to share some thoughts, observations and recipes gleaned from our Egyptian adventures on the blog. I suspect that few of you will be looking for new recipes so close to the end of the year, and I thought that a recap of our Egyptian adventure would be a perfect filler. I hope you'll stop by. Here is the recipe for an especially nice version of Arroz con Pollo.

Chinese Pimento Rice

From the kitchen of One Perfect Bite...While on our last adventure, there came an evening when I promised the Silver Fox he would not have to eat rice for a month once we returned home. He was trying to negotiate a year, but I have standards and held my ground. The contract was for one rice free month. I want those who witnessed that negotiation to know I'm not reneging on my promise. This recipe was made, photographed and tested long before we left for the mountain kingdoms and I planned to use it while I caught my breath and life here returned to normal. Today was a catch my breath day kind of day and I thought it would be a great time to share this simple flavorful rice with you. While it is Chinese in origin, it is one of those ethnic dishes that go well with almost everything, particularly pork roasts and chops. The recipe needs no set up or explanation and I can unequivocally recommend the rice to you. Try it, you'll like it! Here is how it is made.

Chinese Pimento Rice...from the kitchen of One Perfect Bite courtesy of The Thousand Recipe Chinese Cookbook

Ingredients:
2 cups uncooked rice
2 tablespoons pimento, diced
1 minced scallion
1/2 teaspoon sugar
2 tablespoons vegetable oil
3 tablespoons soy sauce

Directions:
1) Prepare rice per box instructions.
2) Add diced pimento, minced scallion, sugar, oil and soy sauce to rice. Mix well to blend and heat through. Yield: 4 to 6 servings.

                    

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Rice is Nice - My Recipe Rotation - Arroz Con Pollo

From the kitchen of One Perfect Bite...Only serendipity can explain how this treasure made it from Latin America to my permanent recipe roster. About a decade ago I was asked to participate in a cooking demonstration for folks receiving food stamps. The dish, obviously, had to be inexpensive and easy to prepare, but I also wanted to come up with something that fell outside the pale of the usual "101 Ways to Cook" recipes. I was thumbing through an unfamiliar magazine looking for inspiration when I stumbled on this recipe by Sarah Jay. It is a no longer buried treasure, and that unfamiliar magazine went on to become a must read --- Fine Cooking. I've served this dish to friends and family for years now, and chances are if you've eaten at my table you've had this at least once. One caution - be sure to remove the skin from the chicken. While the bones help define the shape of chicken pieces, exposure to steam and stock will cause the skin to become limp and unappealing. Arroz con Pollo stole the show at the demonstration and it has remained a favorite of mine. All the ingredients are readily available and it is still inexpensive to prepare. I know you'll like this one. It's great family fare.

Risotto Milanese

Photo Courtesy of The Cellar Door

From the kitchen of One Perfect Bite...I must be honest with you. I am not a fan of classically prepared risotto. When I make it for my family, I cook it until the rice grains show no trace of resistance and there is only a trace amount of liquid left in the bottom of the pan. My risotto of preference becomes a well-flavored pilaf and I am content. That, however, creates a problem when I entertain guests who know how the stuff should really be prepared. Food bloggers should not serve risotto that looks like pilaf, so, ego demands I cave and make the real thing, at least on these occasions when there are visitors at the table. This recently has become my recipe of choice. It was developed by Anne Burrell and it is the recipe I turn to when I have to make s "real" risotto. It makes a nice rice, but I'll have to ready myself for the "it's not done" protests of the Silver Fox and his scion. Here is how Anne's lovely rice is made.

Asparagus and Mushroom Fried Rice

From the kitchen of One Perfect Bite...I'm still working my way through an over-zealous purchase of asparagus. My family loves it, and at this time of year it floods markets at ridiculously low prices. I can't resist a bargain, so I usually end up with more of it than I need, and as a result I'm constantly on the look out for new ways in which to prepare it. This lovely recipe, from The Perfect Pantry, is not pretty to look at, but it is delicious and I know those of you who like fried-rice will love this version. It is substantial enough to be served as a light entree, but most of you will want to serve it as a side dish. It's packed with flavor and it's a terrific accompaniment to plain grilled chicken or pork. My only caution in making this, or any other fried rice for that matter, is to be sure and use day old or cold cooked rice. Freshly made rice turns gummy an makes a decidedly unpleasant stir-fry. You have to be careful with a dish like this. Everyone knows what it should taste like and they can be unforgiving if you stray too far off base. While the ingredients used here are different, they make a wonderfully flavorful dish that is interesting and will appeal to all but the most timid palates. Here is how the rice is made.

Cottage Cooking - Skillet Spanish Rice

From the kitchen of One Perfect Bite...Did you know my husband's sainted mother made him Spanish rice all the time? He didn't even have to ask. That's what I'm told, and how can you question the veracity of a man whose mother was a saint. While I make him Spanish rice from time to time, it's usually for lunch when we're at the lake and I'm working in a kitchen with a two burner stove and zero counter space. Simplicity and ease of preparation reign supreme in the lake kitchen, and this is a perfect meal to prepare when we are there. I rarely make it when we are at home because it doesn't seem quite up to standard. At his request, I lowered my standards and made the rice for his Father's Day lunch. I received the ultimate compliment. He thought it was better than his mother's. While breakfast stretched my kitchen skills, our lunch of Spanish rice was embarrassingly simple to make. Those of you who were children in the 40's and 50's are probably overly familiar with this dish. Most of us ate a lot of it and tend to associate it with leaner times and rationing. We forget how delicious it was and how easy it was to prepare. The recipe I use for the "better than my mom's" rice is a riff of the one that appears on the back of a Heinz Ketchup bottle. It is ridiculously easy to prepare and those of you who like casseroles that are ever so slightly sweet, will enjoy this trip down memory lane. Here is how the rice is made.

Chinese Steamed Pearl Balls - Zhenzhu Qiu

From the kitchen of One Perfect Bite...Most lovers of Chinese food call these dumplings pearl balls. My family, and the analysts I worked with prior to retirement, call them Chinese porcupines. Louie, a mentally challenged dishwasher, gave them their name. In addition to his work in the kitchen, Louie delivered mid-night snacks and breakfast to the computer room when it was in crisis mode. Our systems were responsible for the capture, processing and transfer of data for an Asian multinational and we often worked late nights that occasionally bled into the morning. Most of the off-hour food prepared in the kitchen was Chinese or Japanese, and Louie, who was inordinately fond of pearl balls, always included them in the selection he brought for us to eat to us. Louie was a corporate fixture and he shared a history with a company director that went back to World War II. Wherever John went, Louie went. John's early career was as a lawyer and he was the JAG assigned to represented Louie at his court martial for desertion. Louie, despite a completely normal appearance, was intellectually slow. That didn't prevent this simple soul from being drafted. He had a hard time in basic training where he was taunted and bullied, and one day, not understanding the concept of AWOL, he walked off base. Here is where corporate legend takes over. Louie, with help from a stranger, dropped his dog tags in an envelop with a note that said "I quit" and mailed them to President Roosevelt. He was, of course, arrested. It took the JAG corp a while to straighten out the mess, but Louie was finally released from prison and John became his benefactor. Louie, with John's help, eventually found his way to a Japanese kitchen where he became an honorary member of the computer team he looked after and ate with. Louie died several years before I retired. An employee collection effort and corporate matching funds saw that he was properly buried with a service, a headstone and friends who came to celebrate his life and say a last goodbye. I'll always associate pearl balls with Louie and John - his champion. These are really good. Children love them. I think you'll enjoy them, too. Here is how they are made.

Mixed Rice with Celery and Dried Cherries

From the kitchen of One Perfect Bite...If you are looking for a new side dish to serve with plain roast meat or chicken, you might want to keep this recipe in mind. It comes from Saveur magazine and I think you'll find it has the potential to be a nice addition to your table. While I'm posting the recipe exactly as it appeared in the magazine, I have several suggestions that I think will make a nice recipe into something really special. With that in mind, use the directions that come with your rice mix rather than those in the recipe below. I'd also like to suggest you make the rice base  the day before you plan to serve it. I really like the way the flavors meld in this rice, but I found that cooking the rice as instructed will produce a damp and gummy product. The next time I make this, I'm going to use the same technique that I use for making fried rice. I'm confident that it will produces a more toothsome and enjoyable version of this dish. I hope you'll keep this recipe in mind. It really has the potential to be something special. Here is how the original version of this rice is made.

Herbed Rice Pilaf

From the kitchen of One Perfect Bite...I fall back on this recipe whenever I need rice to feed a gang. It is simple to make and it's as easy on the cook as it is on the pocketbook. One of the groups I belong to has a monthly luncheon that is a potluck of sorts. While the hostess is responsible for the main course, the rest of us bring dishes that will compliment her choice and complete the meal. Our hostess today prepared grilled lamb kabobs for 12 of us. I'll wager that those of you not living in the Southern Hemisphere, are looking out your windows at scenes more conducive to ice fishing than barbecuing, and are wondering why anyone in their right mind would fire up a grill in the depths of a winter downpour. While "nuts" is no longer politically correct, those of who live in the Pacific Northwest will admit to occasionally being a few peas short of a pod. The rain does it to us. Rain, if you deal with enough of it, steels the spirit and becomes nothing more than an inconvenience to a hardened Oregonian. You can't let it stop you, so, yes, we grill in the middle of a deluge, and while most of us have decks that make that possible, you'll occasionally see someone in a yellow "sou'wester" standing over a grill with a red umbrella in hand to protect the sacred flame. Back to the rice. This recipe can be halved or doubled and it can be made ahead of time and rewarmed when needed. It is delicious and I think your family will enjoy it as much as mine does. It is perfect to share with any grilled meat, but it is especially nice with lamb. Here is how it is made.

Table for Two - Nigella's Lemon Risotto

From the kitchen of One Perfect Bite...I suspect there is an, as yet, unidentified recessive gene that explains why some of us like rice. While I am selective in its preparation, I happen to love the stuff, and given my druthers, I'd have a bowl of fried rice for breakfast and  pearl (rice) balls for lunch whenever I could. As a matter of fact, I've featured over 300 recipes on the blog that use rice as a major ingredient. Never satisfied, I'm adding another recipe to that category tonight. I, quite by chance, stumbled on Nigella Lawson's recipe for Lemon Risotto. It caught my eye because it was scaled to feed two people as a main course and I'm always on the lookout for recipes that can be added to my Table for Two collection. I think you'll enjoy this dish. It is creamier than most risottos and  it's packed with subtle flavor. If you eat it as soon as the cream and cheese enrichments are added, you'll have an exceptional meal, but do be forewarned,  if you allow the rice to sit and cool, it loses its fresh flavors and becomes goopy. I do hope you'll give this recipe a try. It is not difficult to prepare  and it makes a marvelous light meal for two. Here is how the risotto is made.