Wednesday, February 18, 2009

5-year old chef julian kreusser

big kitchen with food

Easy Ways to Spice Up Your Rice

Rice doesn't have to be a bore. With little effort, it can be the star of your meal. Here are four delicious and easy rice recipes that come from Mexico, South Africa, and India. They're a great way to add a little fun to everyday dinners.

Try these with grilled or broiled chicken, fish, beef, or pork and a nice, big salad.

Arroz Verde
Serves 4

3 1/2 cups chicken broth or water
2 chopped poblano peppers, stems, and seeds removed
1 chopped jalapeno or serrano pepper, stems, and seeds removed
2 chopped scallions
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
1½ teaspoon salt
3 tbsp vegetable oil
3 cloves garlic, peeled, and finely chopped
2 cups long-grain rice
Juice of 1 lime

1. Place the peppers, scallions, parsley, cilantro, garlic, and salt in a blender and process until smooth. Add a little water if needed.

2. Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.

3. Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.

4. Add the chicken broth or water, and reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.

5. Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.

Mexican Red Rice
Serves 6

2 cups long-grain white rice
3 tablespoons vegetable oil
3 cloves finely chopped garlic
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 28-ounce can diced tomatoes
Approximately 3 cups chicken broth or water
1 teaspoon ground cumin
2 teaspoons salt

1. Heat the vegetable oil in a wide pot.

2. When hot, add the chopped garlic, onion, and green pepper. Cook over medium heat, until theonion turns translucent, but not brown.

3. Add the rice and stir to coat. Cook approximately 3 minutes, stirring constantly.

4. Add the diced tomatoes. (Reserve the liquid.)

5. Measure the remaining tomato liquid from the can and add enough chicken broth to equal 4 cups total.

6. Add the liquid, salt, and ground cumin to the pot. Stir and cover. Simmer over medium-low heat approximately 20 minutes, until liquid is absorbed.

South African Yellow Rice With Cinnamon and Raisins
4-6 servings

3 tbsp vegetable oil
2 cups long grain white rice
2 sticks cinnamon
2 tablespoons brown sugar
1 ½ teaspoons salt
1 teaspoon turmeric
1 cup raisins
3 ½ cups water

1. Heat the oil in a medium-size saucepan. Add the rice, and stir to coat completely. Add the remaining ingredients, bring to a boil, cover, and let simmer over low heat until all the water is absorbed.

Adapted from Mark Hennegan

Indian Lemon Rice With Ginger and Peanuts
4-6 servings

2 cups basmati rice
3 cups water
1 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons black mustard seeds (or white if unavailable)
1 tablespoon minced, peeled fresh ginger
½ cup finely chopped, salted, roasted peanuts
½ teaspoon turmeric
3 tablespoons fresh lemon juice
1 tablespoon of fresh grated lemon zest or peel

1. Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.

2. Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.

3. Add the spice mixture to the cooked rice and mix thoroughly.

4. Stir in the lemon juice and sprinkle with the lemon zest.

Adapted from Shoba Narayan

Tuesday, February 10, 2009

Love, Lust and Marriage


LOVE when your eyes meet across a crowded room
LUST when your tongues meet across a crowded room
MARRIAGE when your belt won't meet around your waist, and you don't care

LOVE when intercourse is called making love
LUST all other times
MARRIAGE what's intercourse?

LOVE when you argue over how many children to have
LUST When you argue over who gets the wet spot
MARRIAGE when you argue over money

LOVE when you share everything you own
LUST when you think twice about giving your partner bus money
MARRIAGE when the bank owns everything

LOVE when it doesn't matter if you don't climax
LUST when the relationship is over if you don't climax
MARRIAGE what's a climax?

LOVE when you phone each other just to say "Hi"
LUST when you phone each other just to organize sex
MARRIAGE when you phone each other to find out what time your son's game starts

LOVE when you write poems about your partner
LUST when all you write is your phone number
MARRIAGE when all you write are check's

LOVE when you show concern for your partners' feelings
LUST when you couldn't give a rip
MARRIAGE when your only concern is what's on TV

LOVE when your farewell is "I love you darling"
LUST when your farewell is "So, same time next week?"
MARRIAGE when your farewell is silent

LOVE when you are proud to be seen in public with your partner
LUST when you only ever see each other in the bedroom
MARRIAGE when you never see each other awake

LOVE when your heart flutters every time you see them
LUST when your groin twitches every time you see them
MARRIAGE when your wallet empties every time you see them

LOVE when nobody else matters
LUST when nobody else knows
MARRIAGE when everybody else matters and you don't care who knows

LOVE when all the songs on the radio describe exactly how you feel
LUST when it's just the same mushy old crap
MARRIAGE when you never listen to music

LOVE when breaking up is something you try not to think about
LUST when staying together is something you try not to think about
MARRIAGE when just getting through today is your only thought

LOVE when you're interested in everything your partner does
LUST when you're only interested in one thing
MARRIAGE when you're not interested in what your partner does and the one thing you're interested in is your golf score

Wednesday, February 4, 2009

Cupid's Best Brownies

Recipe Provided By:
Prep Time 15 min.
Cook Time 1 hr. 35 min.
Serves 24

4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Walnuts
1 cup ready-to-spread vanilla frosting
1/4 cup multi-colored sprinkles

Cooking Directions
Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and walnuts until well blended. Spread batter into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

Lift brownies from pan onto cutting board, using foil handles. Cut into heart shapes using 2-inch cookie cutter. Reserve scraps for snacking or other use. (See Tip.) Decorate heart cutouts with the frosting and sprinkles.
Yield: 24 servings

Still Hungry?
Turn rich brownies into romantic treats by cutting them into heart shapes with a cookie cutter and decorating with melted white chocolate and candies.


Looking for a special treat? One brownie is all that is needed to satisfy that chocolate craving.


Substitute 13x9-inch glass baking dish for the baking pan. Prepare brownie batter and bake as directed, reducing oven temperature to 325 degrees F.

Tuesday, February 3, 2009

Potato Mash with Mix-Ins

Ingredients2 pounds large russet potatoes, washed and peeled
Kosher salt
1/2 cup whole milk
3 tablespoons unsalted butter
Freshly ground pepper
Nutrition InfoPer Serving

Calories: 274 kcal
Carbohydrates: 42 g
Dietary Fiber: 5 g
Fat: 9 g
Protein: 5 g
Sugars: 3 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions
Fill a large saucepan one-third full with cold water. Cut the potatoes into quarters and add them to the saucepan. Cover the potatoes with 1 more inch of water and add 1 tablespoon of salt. Cover the saucepan and bring to a boil, then uncover, reduce the heat and simmer the potatoes until easily pierced with a knife, about 15 minutes; drain.
In the same saucepan, heat the milk, butter and a pinch of salt and pepper until the milk is steaming. Remove from the heat. Add the potatoes and mash. Season the mashed potatoes to taste with salt and pepper. Serve with your choice of mix-ins.
Yield: 4 servings

Still Hungry?
Meet your mash: Mix in bacon and cheddar, garlic and fresh basil or sour cream and chives.


BACON AND CHEDDAR - Before mashing all of the ingredients together, add 3 slices of crisp, crumbled bacon and 1 1/2 cups of shredded cheddar or other strong-flavored cheese, such as Gruyere or blue cheese.

GARLIC AND FRESH BASIL - Before preparing the potatoes, bring the milk to a low simmer, then add 4 peeled, smashed garlic cloves and cook over low heat for 20 minutes. Before mashing the potatoes, add the garlic, milk and 1/4 cup of chopped fresh basil to the potatoes.

SOUR CREAM AND CHIVES - Before mashing all of the ingredients together, add 1/2 cup of sour cream and 1/4 cup of chopped fresh chives.

From Every Day with Rachael Ray, April - May 2006, submitted by Mindy Fox.

Pizza Cobbler

1 tablespoon extra virgin olive oil
1 cup chopped onion
2 cloves garlic, smashed and peeled
1 (8 ounce) package sliced mushrooms
1 1/2 cups tomato sauce
1/2 cup sliced black olives
2/3 cup sliced pepperoni
1 cup shredded mozzarella cheese
1 (7.5 ounce) package refrigerated biscuits, separated and cut into quarters

Nutrition InfoPer Serving
Calories: 540 kcal
Carbohydrates: 39 g
Dietary Fiber: 4 g
Fat: 34 g
Protein: 21 g
Sugars: 11 g
About: Nutrition Info

Cooking Directions
Preheat the oven to 400 degrees F. In a large skillet, combine the oil, onion and garlic and cook on medium-high heat, stirring occasionally, for 2 minutes. Add the mushrooms and cook until tender, about 5 minutes. Stir in the tomato sauce and olives and bring to a simmer.
Spread the sauce mixture in a greased 2-quart baking dish. Arrange the pepperoni in a single layer on top and sprinkle with the cheese. Top with the biscuit pieces. Bake until the cheese is bubbly and the biscuits are browned, about 15 minutes. Let cool for about 5 minutes before serving.
Yield: 4 servings