27 Sep, 2008
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In a crockpot put brown rice.
Then add:
Cut carrots, celery, garlic, onions, cabbage, beets
For the spice add: cayenne, pieces of ginger, Hot Sauce, Mexican Seasoning, garlic pieces.
Add salt as needed.
Cover with adequate water and choose either High or Low on the crockpot, depending upon personal preference and your schedule.
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7 Aug, 2008
Hey, cooking fans - you have to see this YouTube Movie!
Order Up! Trailer
It’s about a new cooking game, which helps you to craft world class dishes in a virtual restaurant! It’s fast and very addictive. I had just ordered some cooking magazines, so that I can get involved in learning how to cook, and this is something I definitely want to take a closer look at. It appeals to me because I am a computer nut, and a lot of the knowledge could be gained without making a mess in the kitchen. You have realistic conditions during the game - you must craft dishes in a hectic restaurant environment. Man, I want to try this out!!
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1 Aug, 2008
When I was working with a client the other day she was having shrimp paella. It looked soooo good! I looked up a recipe for shrimp paella so that I could make it at home.
Some variations I might make on it if I were to enter the Great American Seafood Cook off would be to see if I could substitute the butter with goat butter (is less harmful to my complexion), I would cook up real artichokes for it instead of using canned artichokes, and dice up fresh vine-ripened tomatoes instead of using canned tomatoes. I am excited about this cook off because it is not just about food but also to raise awareness. The positiveness of seafood sustainability is that the source is known, and it is local and fresh.
Wild Rice Shrimp Paella
Makes 6 servings
Ingredients
1-1/2 cups canned chicken broth
2 tablespoons butter or margarine
1/16 teaspoon saffron or 1/8 teaspoon turmeric
2 boxes UNCLE BEN’S® Butter & Herb Fast Cook Recipe Long Grain & Wild Rice
1 pound medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen green peas, thawed
2 jars (6 ounces each) marinated artichoke hearts, drained
1. Combine broth, butter, saffron and contents of seasoning packets, reserving rice, in large saucepan. Bring to a boil.
2. Add shrimp; cook over medium-high heat 2 minutes or until shrimp turn pink. Remove shrimp with slotted spoon and set aside.
3. Add tomatoes and reserved rice. Bring to a boil. Cover; reduce heat and simmer 15 minutes.
4. Stir in peas; cover and cook 5 minutes. Add artichoke hearts and shrimp; cover and cook 5 minutes or until hot and rice is tender. Let stand 3 minutes before serving.
9 Jul, 2008
http://www.youtube.com/watch?v=4wmNlHOfSrA&feature=related
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