Tag Archives: Rice

Bean-casserole

Simple enough – kidney- & brown beans with tomatoes, garlic, onion, sweet bell pepper, maize and Panang red curry paste, on a bed of mixed greens and basmati rice.

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Cooking rice

Whatever the diet my body may benefit the most from, I’ll never stop loving rice.
I also have a small kitchen, which always seems to be messed up with … everything! Well! At least with anything that is connected with food. (And with my 27 inch iMac).

I hate to do the dishes when there are pots and pans, and I actually hate cook in a way that needs pots and pans. In plural.

In an effort to make things easier for me I bought a Rice-cooker, and yesterday I tested it for the first time!

I ABSOLUTELY LOVE IT!

The rice tasted wonderful, and had perfect texture. I can also steam vegetables, AT THE SAME TIME,  and this first time I tried to steam some broccoli I had in the freezer. It was GOOD.

Apparently I can also use it to cook cereals, soups and steam vegetables only. I’ll certainly be using this cooker A LOT!

Weekly Photo Challenge: Satisfaction


Bean burgers & Wok

The burgers are made of big white beans which I boiled about 5 minutes extra and mashed with butter, salt and a pinch of finely grounded blackpepper. Some liquid might be needed, I used the boiling water, but be careful! The mash is as its best when firm!

This and veggies I had for dinner one day. The next day, I mixed the leftover mash with about the same amount sticky cooked rise and a tablespoon of teff flour and rice flour. Spiced the mix to taste and fried burgers in coconut oil.

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The green is what here in Sweden is called black-cabbage. Svartkål. It must be a kind of kale, dark green in color and chewier than the lighter green variety. It’s soooo good for the health!!!!!
I chopped it thinly and fried it in olive oil for a couple of minutes on fairly high temperature. Spiced it with salt, black pepper and lemon juice. It was soooo delicious!
The cherry tomatoes was also fried on high temperature for a short time. They have to be hot all the way through, of course, and starting to get nice color and getting cracks in the skin from the heat. No extra spices are needed! Unless you want to.

When in the store I got the suggestion to cook the kale with some cream and than add parmesan cheese when serving it. But I never even touch anything any longer that is made from milk! But I have this yeast-product at home for the richness of vitamin B, which can be used instead of parmesan on pasta and other courses, and the taste and texture actually reminds very much of parmesan. Tastes even better! I was never fond of parmesan.