Tag Archives: starch

Perfect Par-Boiled White Rice Cooked in the Micro

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Perfect Par-boiled White Rice Cooked in the Micro

For those of us who don’t have a rice cooker

 

My mother who was Dutch really was not an avid cook however she had a thing about the way she cooked her rice.  Most of the time she made it her Holland styled risotto manner which for her meant stir frying a bit of chopped onion in some butter along with some long grained rice( which she always used), and then she would add chicken bouillon and cook it covered  for about 25 to 30 minutes.  One was NOT ALLOWED to take the cover off to peek. She felt that was her trick to her “perfect” rice. Her rice was excellent and every grain was separate which she was always so proud of.  She was not a fan of the true Risotto or Japanese sticky rice.  I like to do it her way, but sometimes I get a bit busy in the kitchen and so, I have discovered this “modern” way—because I do not have a rice cooker.  This recipe is actually printed on some of the par-boiled long grain white rice packages—but not all of them.  That’s why I thought for those of you who haven’t encountered this easy painless way of cooking perfect rice, I would share the recipe.

 

  1.  In a microwave-safe dish, combine water and rice.  Add butter or olive oil and salt if you wish.
  2. Cover dish and place in microwave on high using the time tables below.  After continue microwaving somewhere between 50% to 70% power according to your micro.  With mine, it was 70%. So the first time, you’ll have to give your micro the power test.  Once again, follow the time tables below.
  3. Remove from microwave and let stand 5 minutes and fluff.
  4. Time Tables:
    1. For 2 servings, ½ C. rice; 1-1/3 C. water; 5 min. high power; 20 minutes 50-70% power.
    2. For 4 servings,1 C. rice; 2 ¼ C. water;  8 min. high power; 20 min. 50-70% power
    3. For 6 servings, 1 ½ C. rice; 3 1/3 C. water; 10 min. high power; 20 min. 50-70% power
    4. For 12 servings, 3 C. rice;6 C water; 15 min. high power; 20 min. 50-70% power

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Kale Soup with Potato

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Bandit and IBBA display 003

Kale Soup with Potato

Makes 4 servings

I love Kale and my bird, Bandit loves Kale.  Hugo, my toy poodle, does not. Oh well, Hugo and I don’t always like the same foods. Funny though, I don’t remember seeing as much kale as that being displayed recently in our markets. Well, I’m glad it’s so readily available because there’s so much you can do with it and Bandit tells me that it’s extremely healthy for you.  Thanks Bandit. Additionally, I’ll tell you that I like kale raw for a salad as well as cooked in various ways as in this recipe.  Even if you don’t like Kale that much, I think that you’ll enjoy it this way.  So, here goes and as usual: ENJOY and Bon Appétit!!!

Ingredients:

  1. 1 large baking potato, cut into eighths
  2. 1 clove garlic, lightly smashed
  3. 5 cups vegetable stock (but you can also use chicken or beef stock)
  4. About 3 cups roughly chopped kale leaves (well rinsed and stripped from the stalks before chopping)
  5. 1 Tsp. FRESH marjoram (the fresh makes such a difference but dried will do and you can use oregano instead if you wish)
  6. 1 bay leaf
  7. S&P to taste

Instructions:

  1. Combine the potato, garlic and 2 C. of the stock in a medium saucepan and turn the heat to medium-high.  Cook until the potato is soft, about 15 minutes; cool slightly.
  2. While doing the above, cook the kale in the remaining stock (3 C) with the marjoram (oregano) and bay leaf until tender, about 10 minutes. Remove the bay leaf.
  3. Now, I use a potato masher to mash the potato mixture before putting it a blender to puree it. Puree it. The mixture will be thick. Stir it into the simmering kale, season with S&P, and heat through.
  4. Serve immediately

Additional versions:

  1. Beat 2 eggs with 1/2 Cup of shredded Parmesan Cheese.  Add this mixture at the last minute into your soup.  There will be bits of egg and parmesan in it and it’ll be delicious.  If you just do the eggs, that’s a bit Greek or Chinese. The Parmesan gives it an Italian twist.
  2. For a Japanese version, add a bit of soy sauce, sesame oil and a dash of lime.  You can even add a bit of green chili sauce.
  3. You can also add some sliced chicken sausage in the soup to make it a bit of the Portuguese version.

 

See how versatile just a bit of potato and kale can be?

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.