Jan just had a temporary crown put in so she asked for one of her favorite comfort foods, rice pudding. As usual, I had to change something. Today, I decided to throw in some apple.
Category Archives: Rice
I am making a dinner with a lot of restrictions this week—no onions, garlic, bell peppers, “hot” spices—because daughter Miriam has been ill. I finally settled on making chicken satay lettuce wraps and I wanted a side starch dish for the carb-eaters. I had decided to use some coconut milk in the main dish, but this left me with most of a can of coconut milk left over. What to do with it?
Daughter Miriam has been sick recently and is going in for a procedure in a few days. The doctor has put her on a restricted diet—no fiber; no red, orange or purple foods; nothing from the lily family. This cuts out many foods in our normal diet—no brown rice, whole wheat, tomatoes, carrots, onions, garlic, leeks, or any other “stringy” vegetables. How do I create a Sunday dinner that is both satisfying for everyone, but where she can still keep within this diet?
Adapted from Chef John’s recipe
Jan’s school friends—Barb from second grade, Pat from I think about seventh grade—are in town for Stitches. This means another meal to create—with no meat with a face or chunks of tomato. A few ago I made some Jamaican coconut fish parcels that had a very flavorful broth, I decided to look for a soup that was similar, but different.
A meat and carbohydrates heavy Thanksgiving dinner calls for at least one green vegetable side. This year, I decided on Brussels sprouts, one of Jan’s favorites. However, being a holiday meal I wanted something more than just plain steamed sprouts.
I am making a Japanese feast this Sunday and—with my family’s dietary concerns—I need to make the starch dish separately. In most Japanese rice dishes the rice is cooked and then things are added to the plain rice. Takikomi gohan is “similar to Japanese maze gohan (mixed rice), but where maze gohan involves mixing cooked ingredients and seasonings into precooked rice, to prepare takikomi gohan, ingredients and seasonings are combined with uncooked rice and [then] cooked together.”
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference. Continue reading