Personalized Love Bird Mugs

Exactly the sort of item I would sell at my store.

Lamb Shepherd's Pie

1 lb ground lamb
1 tsp thyme
1 tsp worshtescher (sp?)
1/2 cup onions
2 chopped garlic cloves
1 can stewed tomatoes partially drained.
2-4 cups green beans
cheese for topping
1 box instant au gratin potatoes

Preheat oven to 375 degrees. Cook lamb with thyme and worshtescher, plus onions and garlic. Cook until meat is no longer pink. Boil water to blanch the green beans. Blanch beans and drain. Start potatoes according to box directions. Remove lamb and onions with slotted spoon and place in casserole dish. Top with can of stewed tomatoes, and then green beans. Mix together. Pour potatoes over the top. Sprinkle cheese on top. Bake for 25-30 minutes.

Mushroom Turkey Burgers

I made turkey burgers last Tuesday. I put some mushrooms, and a shallot in the food processor, and mixed it into the turkey meat. It made the burgers meatier. I really like it, and would definitely do it again.

Spanish Rice

I discovered the greatness of making your own spanish rice after I read something about MSG. I freaked out for a little while, and tried to avoid it whereever I could. I eventually calmed down about it realzing that if I didn't eat MSG, I would never eat another Cool Ranch Dorito.

I made some of the boxed versions in the past. I used to use the Mahatma brand (which does have MSG), and then after my MSG freakout, I tried the Near East Brand that also makes couscous, and rice pilaf. I think I may have even tried the Uncle Ben's version, but I don't really remember.

I looked up how to make it on the internet, and tried a few different recipes. After a little trial and error, and a few modifications, this is the rice that I make.


Spanish Rice

This recipe can easily be doubled if you double the onion, chili powder, salt, water, and broth (and rice of course :)

1 tblsp olive oil
1/2 an onion chopped
1 garlic clove, minced
1 cup rice (brown or white)
1 can stewed tomatoes
1/2 tsp chili powder
pinch of oregano
1/2 tsp salt
1 cup water (2 cups if you are using brown rice)
1 cup chicken or vegetable broth
*optional 1/2 cup of frozen corn/peas/carrots for color

In a large skillet, heat the olive oil over medium/high heat and add the rice. Add the onion and garlic. Cook onion/rice mixture, stirring frequently, about 4 minutes until the onions are softened and translucent. The rice will start to brown a little.

Add all of the other ingredients and stir. Bring to a simmer, and lower the heat. Cook 25 minutes or until the liquid has burned off (it may take longer for brown rice) to your desired moisture level. My sister likes the rice to get burned on the bottom, but the rice can be really good too when it's a little more moist and squishy too, depending on your mood.

Enjoy with sour cream and guacamole.

My Modified Chicken Adobo

Chicken Adobo Ingredients:

2 lb. chicken thighs, skins removed, cut off the bone into pieces

1/4 cup brown sugar
1/4 cup light or dark soy sauce
3 1/4" slices of fresh ginger
3 cloves of garlic, crushed and skins removed
1/4 cup rice vinegar
32 oz chicken stock to cover
1 bay leaf

Serves 2 to 3 people

Method:

Don't forget to start the rice! Put all ingredients into a large pot, bring to the boil and then reduce heat to simmer until chicken is tender (approx. 1 hour)

Remove the chicken with a slotted spoon, and put it in a saute pan with a little olive oil. Saute on high heat until chicken is crispy. About 5 minutes. I like the "burny flavor." Serve chicken with white rice, and pour the sauce over both.

food i made plus a musical note

polenta and vegetable bake. tasted like lasagna. a lot of eggplant.

never got around to making a salad with the fuyu persimmons. they sure are pretty though.

i baked a batch of cookies. i made two pots of coffee.

salmon salad with white beans last sunday.

plus, shankar jaikikshan's title music from merchant ivory's film bombay talkie caught my attention from the darjeeling limited.