Posts Tagged ‘rice’

Moms do everything better

Tonight I tried to recreate this thing that my mom used to make all the time when I was little involving rice, tofu and mushrooms.  It didn’t work, but what I ended up with was okay, anyway:


It looks kind of risottoy, but that’s through no talent of my own.  I just over cooked the rice because I was talking on the phone when I did the measurements.  I can hardly figure out the measurements for rice when I’m giving it my full attention and I have a calculator in my hand, so doing it while on the phone was a bad idea.  Anyway, here’s the recipe I made up.  Watch that rice.

  • 3/4 cup brown rice
  • vegetable stock
  • 8 to 9 cremini mushrooms
  • 1 block tofu
  • 1/4 onion
  • 2 cloves garlic
  • Couple sprigs of thyme
  • 2 T soy sauce
  • Salt, pepper

Cook the rice using the package directions, substituting stock for the water.  Cut the tofu into eight long slices, and then cut each slice into fourths.  Salt and pepper it and bake it in a 450 oven for 30 minutes or so, flipping halfway though.  Slice the mushrooms and chop the garlic/onion.  Cook the onion until soft, then add the rice, the garlic and the mushrooms.  When the mushrooms are cooked, add the tofu, thyme, soy sauce and more salt and pepper.

I think I realized halfway through the meal why it didn’t taste the same as I remembered it:


Damn those seasoning packets.

Anyway, earlier I had THE blueberry Z Bar:


Pretty good.  Better than other fruit bars that always taste fake.  It still tasted a little fake to me, though.  Maybe I’m sensitive.


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I really have to start paying attention to recipes, cause I totally screwed up tonight.  I attempted to make this recipe after seeing it on Jenny’s blog.   But somehow, I missed the part about three eggs.  In fact, I not only missed it tonight, I missed it when I originally read the recipe and made a list for the grocery store.

What can I say?  I’m a skimmer.

Apparently eggs are rather important when it comes to holding something like a Spinach Rice Gratin together.  Because after I assembled my rice, spinach, tofu, almond, and cheese mixture, I placed it in my round baking dish, baked it for thirty minutes at 400, and removed a rice, spinach, tofu, almond and cheese mixture.

In other words, not a gratin.

I also subbed sun-dried tomatoes for the olives, cheddar for the manchego, and scallions for the red onion.  I’m a mess.  And so was my not a gratin:

Not A Gratin

But I stuck it in a pot, threw some extra cheddar in there, and called it a rice salad.  And it wasn’t a bad one, either.

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I always feel like I should shout that word for some reason, possibly because it is so tasty.  Especially if you marinate it the way Heidi Swanson tells you to:

This is her maple grilled tempeh.  Except it’s not grilled because I’m not allowed to use my grill pan.

On the side, we had Trader Joe’s brown rice medley, with broccoli, mushrooms, spinach and green beans.  I could not eat all of this.  I wanted to, and I tried really hard, but it was not happening.  I think the grain factor was a little out of control.

Luckily, I got a second wind a bit later because we have these guys:

I’ll tell you a little something about these.  When you get down to the last inch or so of the cone, it is FULL OF SOLID CHOCOLATE.

Yes.  This requires all caps.  It is that good.  In fact, I always give Chris a sad face and a couple of elbows so he gives me his final inch, too.

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Getting it right

Man, this was good:

I have no idea what to call it, so we’re going to go with shrimp and rice salad.  Chris wanted me to name it “Shrimp Surprise.”  He’s quite creative.

Anyway, the recipe.  I made it up as I went along but I think I have the proportions about right:

3/4 cup brown rice

1 or 2 cloves garlic (I used two but I kind of love garlic)

1 cup seeded and diced tomato

1 bunch basil

3 scallions

5 or 6 sun-dried tomatoes, diced

2 oz goat cheese

1 lemon, zest and juice

6 oz cooked shrimp

Salt and pepper

Cook the rice and let cool.  Chop garlic, basil, scallions, sun dried tomatoes.  Mix together with rice, tomatoes and shrimp.  Add the lemon zest and juice, and crumble in the goat cheese.  Salt and pepper to taste.  Probably makes about three servings, although Chris and I finished it off.

The lemon juice and goat cheese kind of makes a sauce, and it’s all garlicky and basily and let’s be real, anything with shrimp tastes good, am I right?

I had to taste it like 67 times while I was cooking, just to make sure everything was coming together alright.  You know how it is.  So I was pretty full after eating, but then we went on a walk with the pup and I managed to make room for some chocolate chips:

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This could be trouble

Sorry for the late post, I didn’t eat any snacks this afternoon.

Unless you consider about a pound of cookie dough a snack.

I don’t.

Chocolate chip cookies.  I made them for my friend’s bbq tomorrow.  And then I ate three.  And then I stood over the tupperware container, staring at them.  Chris finally pulled me away when I started quietly whispering “not for me, not for me.”

At least they are from a vegan recipe, so no butter or eggs.  And I used whole wheat flour.  And Ghirardelli milk chocolate chips, which I know are not vegan, but they are just so good.  And so big.  Like Hershey Kisses.  Only better.

I have to stop talking about the cookies now.

After this, while I was making dinner, Chris had some cheese and crackers and I stole a chunk of white cheddar:

And then we just had tofu and rice for dinner:

I made very small portions by mistake.  We were both still hungry afterward, which is surprising, considering the amount of cookie eating that went on beforehand.  I haven’t had a snack yet, but I am drinking wine.

That was foreshadowing.

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Here is some food.

Tonight for dinner I did a little experiment and made fish in foil packets:

You’ll have to trust me on the foil; I didn’t want to plop a big old mess down on the plates.

So here’s the general recipe I used.  I kind of winged it, so measurements are approximate:

3 T soy sauce

2 T maple syrup or brown sugar

1 T rice wine vineger

1 inch chunk of ginger, chopped

2 cloves garlic, chopped

6 – 7 mushrooms, sliced

6 – 7 asparagus spears, sliced

2 scallions, chopped

6 – 7 broccoli florets

Handful or two of mung bean sprouts

2 fish fillets, like cod or halibut

Mix soy sauce, maple syrup and vinegar.  Use two pieces of tin foil for each packet, in a plus sign shape.  Put vegetables, ginger and garlic on, then fish, then top with half the sauce mixture.  Fold up the sides so no steam escapes and bake at 375º.  The amount of time depends on what kind of fish you use; mine took about 20 minutes.  Makes two servings.

The fish I used was orange roughy, which is basically the only thing Trader Joe’s had last week…HOWEVER I found out later that it is not sustainable so I would not buy this again.  I didn’t even really like the taste of it, so I gave most of it to Chris.  I’m hoping he also gets the bad karma.

I also made fake “fried” rice using brown rice, carrots, scallions, some leftover mung bean sprouts, garlic, soy sauce, and a little sesame oil.  Good stuff.

And, I had a ice cream sandwich.  I took a picture, but it pretty terrible so I’m going to spare you this time.

Snacks this afternoon

A Z bar:

And a bowl of cucumber slices:

And a carrot:

I guess I was hungry…

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A different direction

During Monday’s mad rush around Trader Joe’s, I accidentally bought the shrimp that you have to peel yourself.  I am not a big fan of touching raw meat, mostly because it’s disgusting, so I was pretty unhappy about this.  Luckily, it only took me about 30 seconds to peel these suckers, and I only threw up in my mouth once.  Just kidding.

Anyway, I was going to be all fancy and grill them on little wooden skewers, but after Monday night’s escapade, Chris wouldn’t allow me to use the grill pan.  Emotionally, he just isn’t ready.  So I made this marinade and just cooked them in a regular pan, then let the marinade reduce into a sauce.  It is really good, but if you don’t have a hyperactive smoke detector and an easily frazzled boyfriend, I’d suggest the grilling method.

We also had Mexican rice, which is basically brown rice, salsa, and corn:

I also had some carrots and salsa while the rice was cooking:


Sorry – I usually go to great lengths to avoid getting all of the money we have lying around in the shot, but sometimes there’s just too much.

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