Winter weather has set in a bit early this year although November is setting up to be warm!). Anyone dipping into comfort foods this weekend?
So, to no one's surprise, I missed the deadline for initial submission of Pledge Week posts. Rather than mail it in, I'm whipping up something quick and simple: crockpot chicken congee.
Like much of my life at the moment, the photo is a bit out of focus.
This recipe is a mild adaptation of one published by the NY Times.
combine 2 cups brown rice and 2 quarts chicken stock (brought to boil separately) in a crock pot. Cook on low all day, stirring every couple of hours if you can. When the rice cooks down to a porridge, it's ready. Alternatively, this can be cooked on the stovetop. It takes a couple of hours on low. Monitor the liquid level so that it does not dry out. You can always add water to maintain consistency (thick porridge, not thin gruel). And the leftovers will thicken considerably due to all the starch. Just add more water or stock.
The magic lies in the mix-ins and toppings. I served this with spinach (sauteed with chopped garlic and ginger), fried garlic and ginger, toasted sesame seeds (white and black, because that's what I had), chopped green onion, and splashes of soy sauce, sesame oil, and hot chile oil. But let your imagination rule. A common mix-in is a raw egg, which will cook from the residual heat of the congee. Or you could add chopped, leftover pork chops (I did this one night), chicken, fish, or almost any leftover veggies.
So if you need to curl up on the sofa with a tear-jerker movie or a good book, a hot bowl of this will feed your soul. And who doesn't need a little soul food these days?
Just got off the
phone interwebs with Pepper and realized something - Did we nail this thing down?
Seems the consensus last week was that a Thursday meeting at Be'Witched would be convenient for most involved. Washington isn't close to where I'm at, but seems close to where y'all are working so I'm happy to make a trip over - maybe swing by and pick up Dread Pirate enroute.
I can take lunch anytime. The questions are:
Does Thursday, April 3 work for you?
What time works best for you?
It's an off-day today. Which doesn't really distinguish today from most of the days of the past month, really, now does it?
As the parent of a vegetablearian daughter (nay -- a vegan daughter!!!111one111!!), I'm always on the lookout for simple, satisfying and repeatable dishes that I can make for the whole family. Today's contribution is drawn from the very essence of simple, satisfying, and repeatable: pinto beans.
Yea, I know. Gloppy refried beans on your tray on "Mexican food" days in school. Ugh. But I'm here to tell you that, properly made, pinto beans are sublime. And really easy to make.
My recipe has three steps to it: soaking, simmering, and finishing. While I add some minor bells and whistles, the approach is simplicity itself. Anyone can make a great bowl/plate of beans. And trust me, these are deliciously creamy and flavorful. You will question why anyone would ever buy canned refried beans after making these.
Continue reading Comfort food — a plate o’ beans