Ahhhhh. Soooooo happy to be home. Work can be so stressful! Naomi, The bread isn't too difficult as far as bread goes. If you have ever baked bread from scratch, you will find it to be very similar. I am lazy so I make the dough in my bread machine or food processor. I have gotten good results baking it on a pizza stone (when I follow the recipe and use white flour). I also go the extra step to make it into garlic naan (not part of the recipe) by brushing the bread with olive oil (ghee (clarified butter) would be tastier but I am lazy)and topping the bread with minced garlic and cilantro. Here is my library: Indian Cooking by Madhur Jaffrey. I would describe this book as indian home cooking. This is my main bible for the cuisine. Here is what I love to cook out of it over and over again: Lemony Chicken with fresh coriander Chicken in red sweet pepper sauce Gujerati-Style cabbage with Carrots Cauliflower with fennel and mustard seeds (really yummy) Naan bread Spiced basmati rice (we ate the leftovers by itself- yummy) Aromatic Yellow rice Healthy Indian Cooking by Shehzad Husain. This is part of a series of books on healthy ethnic cooking. I have to admit, I have used the thai book more than the indian book because I use the Jaffrey book so much. I have only made the chicken skewers but they were delicious and made tasty leftovers. I want to make the Baked tomatoes with panir and vegies and Roasted chicken with lime and herbs. This book is good because everything is low fat and contains lots of vegies but the food is still flavorful. India: The vegetarian table by Yamuna Devi. I bought this book for $8 at a discount book store and then stored it away and forgot about it until last weekend. I made the Roasted Carrots with Garam Masala and they were amazing! I am going to make some more recipes soon. I am eying the vegetarian kofta and there is a recipe to make cheese (panir) which I might try since the recipes that contain panir look awesome. Here are two books I got and have not tried out (I have a book collecting problem that rivals my orchid collecting problem). Dakshin: vegetarian cusine from the south by Chandra Padmanabhan. The recipes are for food we don't often see in Indian restaurants here in the states. The previous three books contain recipes you can make with ordinary ingredients. This book has a lot of exotic ingredients that may take some searching. I love indian food with yummy sauce to eat with the rice. This book is loaded with those kinds of dishes. The Indian Cookbook by Shehzad Husain. Same author as the healthy indian book. I picked this one up at Costco for $6.99 because it was cheap and I liked her other book. The recipes look good. Hmmmm... I think I need to start exploring the other four books. I didn't realize I was in such a rut, lol!! Lis, I would love the recipe for Seafood Karala too. It sounds wonderful. I miss Sunita. I don't know why so many people are afraid of Indian food. I had to literally beg my coworkers to go to an Indian restaurant one day. They liked it. Happy cooking everyone!! -Mimi

Thanks Lisa, I'll check it out. I must say that ever since making that shrimp pilaf that Pranjal (sp?) posted recently, I've been really interested in playing around with Indian more. In fact, I just asked Santa for the cookbook that made the James Beard top 20 that was posted yesterday: Classic Indian Cooking by Julie Sahni (William Morrow, 1980)

* Posted by mamalou (My Page) on Sun, Mar 22, 09 at 19:16 I made Ann T's Lemon Tart with Walnut Crust today and it was wonderful. My husband ate two pieces and he is not a sweet lover. Will be making this again and again!! Thanks for the recipe Ann, and thanks to sheshebop for posting it. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Mon, Mar 23, 09 at 20:48 I've been a little out of sorts as I just lost a friend, way too young, completely sudden and unexpected. Somewhere along the line I fell under the impression that I missed the lemon cookalong, which I've been really looking forward to. So today I made lemon stuff, only to find now that I'm actually five days early, not two days late. Oh well. Here's what I made: Fettucini with Lemon and Cream - Cook's Illustrated's variation on their Alfredo, basically just adding some lemon juice and zest to the mix. It was wonderful; it's been quite some time since I made homemade pasta and I forgot how easy and worth it it is. I also topped it with grilled chicken and shrimp for good measure. The lemon squares that Canarybird posted. As promised these were very sweet and heavy - and delicious. I did make what I think was a critical mistake though; my only 9x9 was a pyrex dish, so the crust never really cooked right and was soggy and dripping with butter even after 30 minutes in the oven. So once cooled, I cut the squares and let them soak into some paper towels, and those of course stuck. So overall a less than perfect presentation, but we enjoyed them no less. Thanks Sharon! Time permitting I'll gladly try a new menu on Saturday. Until then, I figure it'll be a few days before I dare to jump on the scale, or open up the "March Weight Loss Support" thread for that matter. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Mar 24, 09 at 7:55 Food I am so sorry for your loss and especially so in that it was so unexpected. It's never easy but the shock just adds to the grief. Your pasta sounds wonderful! I think I'm having the Gina's pasta Saturday, maybe I'll add some cream. Great idea. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 24, 09 at 10:29 I made lemon bars for my group....tried one....really good....tried another....still good o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Tue, Mar 24, 09 at 12:22 This weekend I made hummus with the juice of one whole big lemon! It is delicious! I have frozen two small containers to see how I like it after freezing. Lordy, I could eat the whole recipe! Teresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 9:36 Here's a Lemon Risotto recipe I've made before and really enjoyed. I'm thinking of making it for this cook-off, but so many of everyone else's recipes look so good, too. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop. Lemon Risotto 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 teaspoon grated zest and 2 tablespoons juice from 1 large lemon 6 large fresh sage leaves, minced 2 tablespoons minced fresh parsley leaves 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table salt and freshly ground black pepper 2 tablespoons heavy cream (optional) 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. 3. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage. 4. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more. 5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Stir in the heavy cream, if using. Divide the risotto among individual soup bowls. Serve immediately with more grated cheese passed separately at the table. I'm looking forward to this cook-off. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Mar 25, 09 at 12:18 foodonastump, I'm sorry to hear about your friend. As for lemon, I'm thinking lemonade and limoncello. Just for Sherry, of course. LOL Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 19:55 Oh, Foodonastump, I was totally remiss in not acknowledging your loss. I'm so sorry that happened. It's so hard. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, Mar 26, 09 at 8:43 Foodonastump, I'm sorry to hear of the loss of your friend. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Mar 26, 09 at 9:19 Foodonastump, it's so hard to lose a friend, my condolences. I'm pumped for this lemon thing! I had to go to Traverse City yesterday, so I hit the Meijer's store. Love that store (regional chain). I bought Meyer Lemons!!! Not sure what I'll make with them, any suggestions? This cookalong virtual dinner will be hard for me, I need to make something that I can freeze because Kim is out of town until Monday. Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Thu, Mar 26, 09 at 20:30 Foodonastump, I'm sorry about your loss. Here's a recipe I posted last spring. If you want a dead easy lemon recipe, this is it. Delicias de Limón La Venta -- Lemon Yogurt Pudding June 1987 Gourmet Whisk together a cup of yogurt, half a cup (I recommend using less, because I found it a bit too tart) of lemon juice, half a cup of sweetened condensed milk,and two teaspoons of grated lemon rind, and chill for four hours or overnight. Divide into six serving bowls, garnish with thin slices of lemon, sugar wafer cookies, and cinnamon. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Thu, Mar 26, 09 at 20:42 Thanks a lot for the thoughts, I really appreciate them. But really all I was trying to convey was my blunder with the dates. So, back to lemons! I'm trying to hold on tight to a free Saturday night, but it's getting tougher with each passing day. Something tells me I'll be "clipping" off this thread a bunch! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, Mar 27, 09 at 7:22 I think I'm going to make a very Canary Island dish although I understand it's also made in South America....called Leche Asada, or Roasted Milk, which is, in fact a milk and egg pudding with added sugar, grated lemon and cinnamon. And I'll probably be making it tomorrow (Saturday) or Sunday so I can come back here when I have more time and type out the translation to English. It's dead easy to make but I'd like to try it and see how it tastes. It's also served here with a swirl of the dark honey from the island of La Palma, which I'm going to buy today. (image from web) Till later, SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by magic_az (My Page) on Fri, Mar 27, 09 at 23:24 I am mostly just a lurker here but I have a great cocktail recipe if anyone is so inclined. Lemon Drop Cocktail 1 part Citrus Vodka 1 part sweet and sour 1 part fresh squeezed lemon juice sugar to taste Serve over ice with a lemon wheel. You can also rim the glass in lemon and sugar if you like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 0:05 Foodonastump, adding my condolences to you and yours. I've had a weather delay but will be cooking tomorrow...think I'll start with breakfast and take it from there. Oh man, those lemon drops are killer in more ways than one!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Mar 29, 09 at 7:05 Here's what DH whipped up last night. Planked salmon with lemon-dill mayonnaise, steamed broccoli and spinach salad with lemon vinaigrette dressing. Dessert was mini-cheesecakes with raspberry-lemon topping (from a jar). And he even made the plank :-) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Mar 29, 09 at 13:32 I had company from out of town that requested teriyaki salmon so I made Lpinkmountain's lemon scented olive oil muffins for breakfast. Yum! Photobucket o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sun, Mar 29, 09 at 13:54 I made the Algerian Chicken posted by Lars. I roasted it in the oven, though. Very good! I have been meaning to try that for a long time. Thanks to the Cookalong I finally did. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Mar 29, 09 at 14:21 Well my lemon dish wasn't all that I'd hope it would be. LECHE ASADA or Roasted Milk, a Canary Island recipe, tasted more like sweetened scrambled egg to me, although my DH thought it was quite alright. I would suggest it as an ideal dish for someone who has teeth or stomach problems and needs a bland, soft, custardy egg dish. It won't be making it to my try-again list! Here it is though: LECHE ASADA - Milk and egg pudding Ingredients 1/2 liter milk (1/2 quart approx) 4 eggs 3 TBS sugar salt 1/2 teasp lemon zest - grated rind of 1 medium lemon 1 teasp cinnamon 1. Preheat oven to 350F 2. Beat eggs, add milk, lemon rind, cinnamon, sugar and salt. 3. Pour mixture into buttered 9 inch square casserole dish and cook about 30 - 40 minutes or until centre is done when pierced with knife. 4. Let cool a little and cut into portions, topped with cream, honey or fruit slices. Translated from : Traditional Recipes of Gran Canaria SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Mar 29, 09 at 16:06 I made Gina's Lemon Shrimp Scampi with fresh homemade ( by Clive!) pasta. It was wonderful. Made it along with a Caesar sald and Gilroy garlic bread...you would have thought it was the garlic virtual dinner ! LOL I'm at the coittage without the stuff I need to download pics but will do that Tuesday. Such a great dish , thanks again Gina! PS: I swear I have made this dish more than Gina has !!!! PPS: Leona you are getting on my nerves....... o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 19:32 I started with a late breakfast With Sue's Lemon-Ricotta Hot Cakes. Added some bacon, cantalope, and a pot of coffee. YUM! Image Hosting by I planned on making Gina's shrimp recipe thinking I had shrimp in the freezer...nope...no shrimp to be found darn it. I do have Oly's lemon pound cake in the over now and it smells wonderful. I'll share a pic later tonight or tomorrow. Good looking and sounding food so far. Congrats to himself for making the pasta Sharon. Nancy, sorry you were home alone this weekend. Looking forward the next cookalong!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, Mar 29, 09 at 20:02 Ooh, the Chicago contingent had a wonderful Lemon Challenge. Since my bettery was dead on my camera, I did not take any pix, so I will let someone else post about it. Sherry o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Mar 29, 09 at 22:53 We made the Lemon Picatta recipe from Sherry and the Lemon Risotto from Sally, both were very good, first time cooking Risotto. Couldn't find Chicken Cutlets at the store we shopped today so simply used chicken breasts and cooked longer. Enjoyed the strong lemon/garlic/caper flavors on the chicken...DH said its a keeper! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Mar 29, 09 at 22:58 Oh yeah, I got that covered! Peppi made some really good chicken with lemon, I think she said it was greek.... Photobucket Sherry made a wonderful cake. The cake was from Joy of Cooking, the filling was a combination of two lemon curd recipes, a raspberry filling from another recipe and a frosting with lemon and mascarpone cheese. Oh my, it was good. So good we had some for breakfast on Sunday, after having it for dinner the night before! Photobucket Photobucket Photobucket What? Me? I participated. I brought the Limoncello, LOL. Hey, it was important! Photobucket Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Mar 29, 09 at 23:51 I was thrilled tonight that my son and his girlfriend joined us for dinner, especially since my daughter is here for the week visiting us from Portland. I made the Lemon Risotto, plus I picked some beets and the greens from my garden and made a roasted beet and carrot salad to top the cooked greens. I was planning on making a beet salad and the beet greens, but there weren't enough beets for 5 people, so I added the carrots and just topped the greens with the salad. I also broiled some tofu I marinated in some lemon zest, lemon juice, olive oil, soy sauce and some herbs. My daughter and I made a couple of loaves of ciabatta to go with the meal, plus we made some World Peace Cookies for desert. We all had a great time. Early on, I took some pictures of my freshly gathered beets, but my battery went dead. So, I put it in the charger, planning on having the camera ready for supper when the Risotto and everything was ready and dinner was served and I could take some pictures. Well, the best laid plans....... we were half way through dinner when I remembered about taking pictures. Sorry guys, I'm just not good at the picture thing. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 8:49 Seems my post from yesterday was deleted. Anyway, I just didn't get motivated to cook this weekend. I certainly intended to but I was home alone and got into another project. I'll be back to share what I do with my Meyer lemons....that are sitting on the counter. Great theme, David. It was nice to have something that inspired both cooking and baking. I just drew the name for the next Cookalong. Ruthanna...are you up to the challenge? :) I'll check back here to see what Ruthanna picks (will keep an eye on my email too). Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 9:36 Wiz why don't you make some of that myer lemon vanilla bean marmelade. I made it two years ago--very yum. In fact I didn't make any marmelade this year because I still have so much left over from last year to use up. I don't have my recipe handy but you could probably find it by doing a search of the Harvest Forum. I am soooooooo slow in the kitchen. I am one cookalong behind. This weekend I made carrot and red lentil soup from the last ingredient! It was good. I've also been using Thai Curry paste made from cilantro and lemon juice and other stuff in my stir frys this week. The recipe comes from Moosewood Restaurant Lowfat Favorites. Very yummy if you like cilantro. Sherry that cake is the bomb!! Wow. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Mar 30, 09 at 10:40 I didn't really cook either. My lemon use was on Weds night when I whipped up a quick chicken piccata after work that I served with a salad, roasted zucchini and brussels sprouts. Friday night I sauteed some mushroom(?) asagio sausage with some white wine and lemon juice. Enuf said. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 12:35 Hope Ruthanna sees this! Ruthanna....next Cookalong ingredient is your pick! Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 12:39 theresafic, a chicken cutlet is just a chicken breast that you have pounded until it is quite thin. But yours looks wonderful anyway. Great picture. Did you like the lemon risotto? I have never made it before but it sounds like something I would like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Mar 30, 09 at 13:48 Sherry, I know, but my husband who is doing the cookalong with me, didn't want to pound it out. He felt you needed a special tool and he thought the recipes were too complicated already.... I am bringing him along slowly.. At least he is participating and he is the one who takes the pictures. The lemon risotto was really good, not that hard to make and it was really lemony. I liked the fact it was not too fattening. I didn't use any butter, just oil, and just the amount of cheese specified without extra for the table. I will make it again. Theresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 15:20 Oooo, I feel like the Iron Chef whipping the cover off the challenges's secret ingredient. The ingredient I've selected another one that can be used in either sweet or savory dishes - Dried Fruits. That includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 16:56 I LOVE that idea ruthanna. I always have dried fruits and would love to get some more recipes besides the prune and apricot stuffed pork roast that I frequently do. Yummy! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 17:15 Too bad the Chicago trip crew didn't bring back some of those dried persimmons! :) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:59 Continue to post anything else here that applies to the Lemon Cookalong. I just want to thank everyone for another great Coolalong! Nancy Here is a link that might be useful: Cookalong #6 --DRIED FRUITS o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by claire_de_luna (My Page) on Tue, Mar 31, 09 at 13:19 I'm too late for the cookalong, but I recently made these to take with us on a road trip and wanted to post my favorite Lemon cookie recipe with the rest of yours. Lemon Lover's Cookie is made entirely in the food processor, so it's super easy. I first made these in August 2004, to try out my new convection oven, and they were an instant hit, light and delicate. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand. I recently visited some friends in New Mexico and took them a bag, along with a few for ourselves. They cookies keep beautifully, and still tasted fresh after 10 days on the road. I like a lot of lemon flavor, so I punch it up by adding the zest of two lemons, which I didn't include in the recipe. Lemon Lovers Cookies A delicate cookie, from The Lemon Lovers Cookbook. Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking. 1 large lemon, zest of 1 cup granulated sugar 1 cup butter, chilled and cut into pieces (2 sticks) 2 1/3 cups cake flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Mar 31, 09 at 19:32 I love lemon cookies. I'll have to add those to my list to try. Just a little addendum on the lemon risotto - the recipe I use calls for butter, and optional cream, although I don't use the cream. It also allows for additional parm at the table if you choose to. The way Theresa made it sounds intriguing, since she cut out the butter. I like the idea of making it a little bit healthier and it still tasting good. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:49 I don't see 1, 2 or 4?????

Cookalong #47 ------- RICE Posted by wizardnm (My Page) on Wed, May 9, 12 at 12:55 Time for a new Cookalong, are you ready? Jasdip has selected RICE this time. Thank you Sherry, I love to try new recipes for rice. Let's try to come up with a variety of rice recipes that not only use rice as a main component (such as stir fried rice) but also recipes that you traditionally spoon over or serve with rice. Don't forget about deserts! Rice really is used in many different ways. Ready? This Cookalong will run until May 20, 2012. Thank You Nancy Here is a link that might be useful: Cookalong #46-----POULTRY Follow-Up Postings: o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Wed, May 9, 12 at 13:00 Great choice Jasdip. ~Ann o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, May 10, 12 at 7:48 I'll be watching closely. I'm not big on rice but Clive loves it and I need to kick up my carb choices. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by stuartwanda (My Page) on Thu, May 10, 12 at 8:00 Ive been making a lot of rice pudding lately. Here's the recipe I use: Preheat oven to 325. Lighty greese a 9" glass baking dish. 1 cup of cooked rice Mix: 3 lg eggs 3/4 c. sugar 1 tsp. vanilla 2 1/2 c milk Pour over cooked rice. Add 3/4 c raisins Place dish in a pan with water to a depth of 1 inch Bake for 1 1/2 hours. When done can sprinkle with 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, May 10, 12 at 9:45 Yeah! I love rice. I don't have time to post any recipes now, but I'll be back to share some I've enjoyed. Sally o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Thu, May 10, 12 at 9:55 We like this: Rice/Orzo Pilaf Serving Size : 4 2 tablespoons butter 1/2 cup orzo pasta 1/2 cup onion -- diced 2 cloves garlic -- minced 1/2 cup white rice -- uncooked 2 cups chicken broth Melt the butter in a covered skillet over medium-low heat. Cook and stir orzo until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium low, cover, and simmer until the rice is tender and the liquid has been absorbed 20-25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, May 10, 12 at 11:11 First a recipe where rice is the main focus. A good dish for a light Sunday supper or even a brunch. Salmon Kedgeree English origin, this recipe was found in the Sunday Family Weekly magazine years ago. 1 7 oz. can salmon, or 1-2 foil packages of flaked salmon, or leftover cooked salmon 3 hard boiled eggs 1 1/2 cups onion, chopped 1/2 to 1 teaspoon curry powder 2 tablespoons butter 2 cups hot cooked rice 2 cups thawed frozen green peas 1/3 cup chopped fresh parsley salt and pepper to taste Drain and flake the salmon if using canned, reserving liquid. Add water to drained liquid to make 1/3 cup. Slice eggs in half; chop the yolks and cut the whites in strips. (I just chop the whole eggs, largish dice.) Saute the onion and curry in the butter in a skillet. Add all the rest of the ingredients (except the separate yolks and 1 TB of the parsley) including the salmon liquid/water. Add salt and pepper. Heat well, taste to correct seasoning if needed, stir well. Mound on a platter. Sprinkle with the (yolks) and remaining 1 TB parsley. Serve hot. Serves 4-6 And, a recipe to serve over rice from my dear mother-in-law: Quick Chicken Chasseur serves 6 1 lb. boneless, skinless chicken or turkey, cut into strips 1/3 cup cornstarch 1/4 cup vegetable oil 1/2 teaspoon each fresh tarragon and thyme 1/4 teaspoon pepper salt to taste 1 cup sliced scallions 1 1/2 cup chicken broth 1/2 cup sherry - dry not sweet 1 cup sliced fresh mushrooms 3 small tomatoes, quartered 3-4 cups hot cooked rice Dredge chicken strips in cornstarch. In a skillet, brown the chicken in the oil. Stir in the seasonings and scallions. Cook 2 minutes longer. Add the broth and sherry. Cover and simmer 10 minutes. Stir in the mushrooms and tomatoes, cover, simmer 5 minutes. Serve over hot rice. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by olychick (My Page) on Thu, May 10, 12 at 11:49 this is one of my favorite recipes..it's beautiful and always a hit at a potluck. Forbidden Rice Salad Serves 8 to 10 2 cups forbidden rice (black rice) 3 1/2 cups water 2 tablespoons tamari soy sauce 3 tablespoons toasted sesame oil - Recipe calls for Sesame oil; depending on how strong it is, I might use part mild olive oil or other oil - I start with 2 TBLS and add more if needed 1 pound sweet potatoes, roasted and diced 3/4 cup diced red bell peppers 3/4 cup diced yellow bell peppers 1/2 bunch sliced green onions (about 3 or 4) Sea salt, to taste Ground pepper, to taste Bring rice, water and a pinch of salt to a quick boil, cover and lower heat to a simmer for 30 minutes. Turn heat off and let rice sit while you whisk together sesame oil and tamari. If necessary, drain any remaining liquid from bottom of saucepan. Add sesame oil and tamari mixture to saucepan and toss with rice while still warm. Let cool, then add sweet potatoes, red peppers, yellow peppers, green onions, salt and pepper to taste. Serve at room temp or chilled. I think the rice usually takes longer than 30 min. but don't overcook. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Thu, May 10, 12 at 14:34 Here's the recipe I use for basic rice pilaf with a few variations (add-ins). It makes A LOT. I make the basic recipe, divide into smaller containers, toss in different add-ins for each container. It freezes beautifully & we've always got a nice variety of different rice dishes available. Some, depending on your add-ins, make a good base for a cold salad. RICE PILAF WITH VARIATIONS 8 tsp. butter 2 c. orzo 3 c. long grain rice (we use basmati) 1 tsp. salt 2 tsp. ground black pepper 10 c. chicken broth Add-Ins (obviously not everything in one batch - lol): Golden Raisins Thyme, rosemary, sage, basil Onions Prepared Seasoning Mixes Spinach Mushrooms Pistachios Walnuts Pumpkin Seeds Large Slice of Orange Zest (add while warm) Mandarin Oranges Shallots Saffron threads soaked in 1/4 cup water Scallions sliced on the diagonal Dried Cranberries Parsley Sliced Almonds Melt butter over medium heat in large saucepan. Stir in the orzo & rice. Sautee until golden brown. Add the salt and pepper. Add chicken broth to rice mixture. Turn to high heat until rice comes to a boil, cover and turn heat to low, simmer 20 minutes or until rice is fluffy and all liquid is absorbed. Let the pilaf sit 10 minutes off the heat before serving. Fluff with a fork. /tricia o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Thu, May 10, 12 at 18:32 Great choice Jasdip. This is sure to be a fun one. This cookalong inspired me to finally use up these packages of ready-made brown and wild rice and quinoa DH picked up on a whim. I made an asparagus stir fry with them. Photobucket Photobucket 8 stalks asparagus, trimmed olive oil 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 yellow onion, chopped 1 stalk celery, chopped 1 carrot, peeled and shredded dash sriracha 2 packages brown and wild rice with quinoa, cooked according to package 1 tbsp soy sauce 1/2 inch ginger, peeled and minced 1 clove garlic, minced salt and pepper to taste Preheat oven to 400F. Massage a bit of olive oil into the asparagus, enough to make them shine. Sprinkle a little salt and pepper and roast for 8-10 minutes, until fork-tender. When cool enough to handle, cut into 1 inch pieces. Meanwhile, drizzle a little oil in a large frying pan and bring to medium high heat. Add peppers, onion, celery, and carrot, and cook until tender and onion is translucent. Add brown and wild rice with quinoa, sriracha and soy sauce and stir fry about 5 minutes. Add garlic and ginger, let cook for 30 seconds, then add salt and pepper to taste and gently fold in asparagus. Reduce heat to low and cook for 4-5 minutes for flavors to marry. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Thu, May 10, 12 at 18:58 I've found the only way I can cook brown rice is to bake it in the oven. I tried it once on top of the stove and threw it out. We like small chunks of onions, carrots and celery in the bottom of a casserole dish. Mix 1 1/2 cups brown rice into it and pour 2 1/2 cups chicken broth over top. I use either a pepper medley type seasoning or my all-purpose kind of a southwestern flavouring. (Has paprika, cumin, chili powder, garlic powder etc etc). Bake in a 375 degree oven about an hour. This started out as Alton Brown's recipe I believe. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Thu, May 10, 12 at 19:39 My go-to rice for most everything but risotto is brown basamati. I rinse it, and then cook according to package directions with the amount of water called for. Comes out great on the stovetop everytime. Takes a bit longer than white rice, but it's flavorful and can stand in for white rice in just about everything. I'll dig through my T&T recipes and post some later. Great topic!! seagrass o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, May 10, 12 at 21:45 I cook brown basmati rice in my pressure cooker! Perfect every time and only takes 12 minutes - can't beat that! Teresa o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 10, 12 at 23:56 Rice was my Cookalong choice back in '09! I'm linking to the page. I'm still working my way through it, lol! One can never have enough rice, in fact the story about the rice grain is one of my all time favorites. (See copied below). Lately I've been into black rice. Made some black rice and quinoa salad last weekend, very good, and I don't usually like quinoa! I'm trying to like it though, because it is so healthy. What can you do with rice flour? I bought some once for a shortbread recipe I think, and I lost the recipe. It's been sitting in my freezer for a LONG time! BF's son is on an anti-yeast diet. We're trying to support him by cooking wheat free, low sugar ourselves, and that means lots of brown rice. Well, actually not very large servings of it!! I still need my bread carb fix, but try to limit wheat to only one serving a day! One Grain of Rice a mathematical folktale by Demi Long ago in India, there lived a raja who believed he was wise and fair, as a raja should be. The people in his province were rice farmers. The raja decreed that everyone must give nearly all of their rice to him. "I will store the rice safely," the raja promised the people, "so that in time of famine, everyone will have rice to eat, and no one will go hungry." Each year, the raja's rice collectors gathered nearly all of the people's rice and carried it away to the royal storehouses. For many years, the rice grew well. The people gave nearly all of their rice to the raja, and the storehouses were always full. But the people were left with only enough rice to get by. Then one year the rice grew badly and there was famine and hunger. The people had no rice to give to the raja, and they had no rice to eat. The raja's ministers implored him, "Your highness, let us open the royal storehouses and give the rice to the people, as you promised." "No!" cried the raja. How do I know how long the famine will last? I must have the rice for myself. Promis or no promise, a raja must not go hungry!" Time went on, and the people grew more and more hungry. But the raja would not give out the rice. One day, the raja ordered a feast for himself and his court--as, it seemed to him, a raja should now and then, even when there is famine. A servant led an elephant from a royal storehouse to the palace, carrying two full baskets of rice. A village girl named Rani saw that a trickle of rice was falling from one of the baskets. Quickly she jumped up and walked along beside the elephant, catching the falling rice in her skirt. She was clever, and she began to make a plan. At the palace, a guard cried, "Halt, theif! Where are you going with that rice?" "I am not a thief," Rani replied. "This rice fell from one of the baskets, and I am returning it now to the raja." When the raja heard about Rani's good deed, he asked his ministers to bring her before him. "I wish to reward you for returning what belongs to me," the raja said to Rani. "Ask me for anything, and you shall have it." "Your highness," said Rani, "I do not deserve any reward at all. But if you wish, you may give me one grain of rice." "Only one grain of rice?" exclaimed the raja. "Surely you will allow me to reward you more plentifully, as a raja should." "Very well," said Rani. "If it pleased Your Highness, you may reward me in this way. Today, you will give me a single grain of rice. Then, each day for thirty days you will give me double the rice you gave me the day before. Thus, tomorrow you will give me two grains of rice, the next day four grains of rice, and so on for thirty day." "This seems to be a modest reward," said the raja. "But you shall have it." And Rani was presented with a single grain of rice. (Now, it's time to get out your calculators!) The next day, Rani was presented with two grains of rice. And the following day, Rani was presented with four grains of rice. On the ninth day, Rani was presented with two hundred fifty-six grains of rice. She had received in all five hundred and eleven grains of rice, enough for only a small handful. "This girl is honest, but not very clever," thought the raja. "She would have gained more rice by keeping what fell into her skirt!" On the twelfth day, Rani received two thousand and forty-eight grains of rice, about four handfuls. On the thirteenth day, she received four thousand and ninety-six grains of rice, enough to fill a bowl. On the sixteenth day, Rani was presented with a bag containing thirty-two thousand, seven hundred and sixty-eight grains of rice. All together she had enough rice for two bags. "This doubling up adds up to more rice than I expected" thought the raja. "But surely her reward won't amount to much more." On the twentieth day, Rani was presented with sixteen more bags filled with rice. On the twenty-first day, she received one million, forty-eight thousand, five hundred and seventy-six grains of rice, enough to fill a basket. On the twenty-fourth day, Rani was presented with eight million, three hundred and eighty-eight thousand, six hundred and eight grains of rice--enough to fill eight baskets, which were carried to her by eight royal deer. On the twenty-seventh day, thirty-two brahma bulls were needed to deliver sixty-four baskets of rice. The raja was deeply troubled. "One grain of rice has grown very great indeed," he thought. "But I shall fulfill the reward to the end, as a raja should." On the twenty-ninth day, Rani was presented with the contents of two royal storehouses. On the thirtieth and final day, two hundred and fifty-six elephants crossed the province, carrying the contents of the last four royal storehouses--Five hundred and thirty-six million, eight hundred and seventy thousand, nine hundred and twelve grains of rice. All together, Rani had received more than one billion grains of rice. The raja had no more rice to give. "And what will you do with this rice," said the raja with a sigh, "now that I have none?" "I shall give it to all the hungry people," said Rani, "and I shall leave a basket of rice for you, too, if you promise from now on to take only as much rice as you need." "I promise," said the raja. And for the rest of his days, the raja was truly wise and fair, as a raja should be. Here is a link that might be useful: Rice Cookalong #9 o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Fri, May 11, 12 at 1:10 Love that, LPink o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Fri, May 11, 12 at 7:14 I figured you'd like my choice LPink! I didn't know that you had done it back then, and I'm not surprised. This is a recipe that I used to make decades ago. I started making it again recently and we really enjoy it. The sausages are the little breakfast, link sausages, etc. Some are sold here frozen, under the name Mini-Sizzlers made by Schneiders. There used to be 16 sausages in the package, now there are 12!! Mushrooms can be added as well, if you like. I don't buy mushrooms all that often as hubby doesn't like them, but he does pick them out if I use them. Polynesian Sausages 1 lb little breakfast sausages, fresh or frozen 1 medium green pepper, sliced 2 stalks celery, thinly sliced 1 small onion, diced 14-oz can pineapple tidbits sliced mushrooms 1/4 cup vinegar 1 tbsp soy sauce 2 tbsp cornstarch 14 cup brown sugar In a lightly greased skillet, brown sausages over medium-low heat. Remove from pan and drain all but 2 tbsp fat. Add green pepper, celery, onion and mushrooms. Saute until lightly browned. Drain pineapple chunks, reserving juice. Add pineapple to vegetable mixture. Combine juice, vinegar and soy sauce and mix with combined cornstarch and brown sugar. Slowly add to skillet and stir until thickened. Add sausages to heat through and serve over beds of hot, fluffy rice. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Fri, May 11, 12 at 10:43 I love rice. We have it quite often as a side and occasionally as a main course. Chicken Fried Rice ================== This is my version of my favourite style of fried rice. Does not contain soy sauce. Before cooking, the chicken is marinated in a little Shao Hsing, cornstarch, and sesame oil. Optional: egg white . 2 to 3 boneless chicken breasts thinnly sliced 1 cup peanut oil Cooked Rice 1 large onion cut in half and then sliced lengthwise. 2 stalks celery sliced 1 garlic clove 1 inch piece ginger 1 bunch green onions 2 to 3 cups fresh bean sprouts 2 eggs beaten and seasoned with salt. Cook two or three thin omelettes - crepe style. Slice. Handful frozen peas Sesame Oil Cook chicken first. Velveting: Heat 1 cup of peanut oil in large wok. When oil is really hot add half the chicken. Chicken cooks quickly in the hot oil. Stir so chicken doesn't stick together. Chicken will turn white and be cooked in about 60 to 90 seconds. Remove chicken to a colander to drain and cook second batch. Set chicken aside. Wipe wok clean, heat over high heat, add a little peanut oil. Add onions and stir until onions start to colour. Add the celery, cook for a minute or so, add the garlic, and ginger. Add the chicken back into the pan along with the rice, toss continuously until rice is hot. Season with a little more sesame oil. Stir in the egg, green onion and bean sprouts. Serve immediately. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lalitha (My Page) on Fri, May 11, 12 at 23:27 Loved the story! Here is a recipe for a savory risotto from southern India. Kedgeree that Theresa posted originated during the British colonial times in Indian sub continent. "Kichiri" as it is known in man parts of India is basically a cooked dish of rice and lentils with vegetables etc. Pongal is a south Indian version. PONGAL (this is the savory version. There is also a sweet dessert version that is made with palm sugar) Ingredients 1 cup white rice. Short grain rice that is more sticky works well. 1/2 cup yellow mung dal (split and skinned dal) 1 teaspoon finely chopped ginger 1/8 teaspoon asafoetida 1 teaspoon whole pepper corns 1 teaspoon cumin seeds 1 teaspoon black pepper powder 4-5 curry chopped leaves (when chopped releases essential oils) 2 tablespoons halved cashew nuts 2 tablespoons ghee or clarified butter (climber 3 tbps of unsalted butter until it is the color of pale honey. 2 tablespoons oil Salt to taste Heat a pan on medium heat and roast the yellow mung dal until a lightly roasted aroma is released. Don't let it turn brown or burn. Wash rice and mix with the roasted dal. Add 4 cups of water and salt to taste. Cook using the pressure cookeror in a pot. This will cook soft like almost a thick oatmeal. Place a small heavy bottomed pan on medium heat; add the oil and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and saute for a few more seconds. Turn off heat and set aside. Now heat 1/2 teaspoon of ghee in a small pan and roast the cashew nuts until pale golden and crisp. Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice. Ghee enhances the flavor of this dish. Serve hot. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Sat, May 12, 12 at 10:05 I think this was originally posted by Annova, but I haven't seen her here in a long while. It is amazing and I make it often! Wild Rice Salad Ina Garten 1 cup long-grain wild rice 2 1/2 tsp kosher salt 2 navel oranges 2 tbsp olive oil 2 tbsp fresh orange juice 2 tbsp raspberry vinegar 1/2 cup green grapes, cut in half 1/2 cup pecans, toasted 1/4 cup dried cranberries 1 scallion, white and green parts chopped 1/2 tsp ground black pepper 1. In a medium saucepan over high heat combine rice, 4 cups water, and 2 tsp salt and bring to a boil. Simmer, uncovered, until rice is tender, 50 to 60 minutes. Drain and return rice to the pan. Cover and allow to rest for 10 minutes. 2. While rice is still warm, place it in a mixing bowl. Peel oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp salt, and pepper. Allow to sit for 30 minutes for the flavors to blend. Serve at room temperature. Serves 4 to 6. Linda o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, May 13, 12 at 10:12 LPink, I loved your story, too! Here's a rice salad recipe from Food and Wine magazine, published in their August, 2003 issue. I had forgotten about it, but when I made it for company, including my picky sister, it got raves. I need to resurrect it. Cilantro Rice Salad with Olives Makes 8 servings Salt 2 cups basmati rice 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 cup white wine vinegar Freshly ground pepper 2 medium tomatoes, cut into 1/2-inch dice 1 medium red onion, minced 1 cup chopped cilantro 1/2 cup Calamata olives, pitted and finely copped 1. Bring a large pot of water to a boil and add salt. Stir in the rice and boil over moderately high heat until just tender, about 15 minutes. Drain the rice thoroughly and transfer to a large bowl. Toss the rice with a rubber spatula from time to time to cool it to room temperature. 2. In a small bowl, mix the olive oil and vinegar and season with salt and pepper. Gently fold the tomatoes, onion, cilantro and olives into the rice. Add the vinaigrette and toss well. Season with salt and pepper and serve. Make ahead: The rice salad can stand at room temperature for up to 1 hour. On an off topic note, this cook-along helped me to remember that I have a whole stack of cooking magazines that I keep forgetting about. Thumbing through this old magazine, I've noticed some other recipes I want to try, that I passed over the first time I read it. Thanks for the trip down magazine lane, lol. Sally o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Sun, May 13, 12 at 14:04 Technically wild rice is not rice but aquatic grass seed. But most people treat it like rice. For the newer forum members, I am fortunate in that one of my brothers owns a piece of property where wild rice grows freely. The property has been in my family for more than 120 years. When my great great grandparents moved to Minnesota from South Dakota, my GG grandmother selected the land because of the stands of rice and the abundant wild life. As a Native American she knew how important the rice would be in years when the farm's harvest was poor. This recipe is for hand harvested marsh/river rice. Commercially cultivated wild rice takes longer to cook. The drying/toasting process of commercial rice causes it to be a much harder grain. One cup raw marsh/river rice will make 4 to 4.5 cups of cooked rice. Cultivated wild rice works just as well in this soup. And if you make a large batch and freeze the soup the cultivated rice holds its texture better. My favorite way to cook the wild rice: Heat oven to 350 degrees. You will need a covered casserole or pot (a 2 quart size is good). I use a glass casserole. Place in casserole: 1 cup raw rice 2.5 cups of boiling water or stock Cover and bake for 30 minutes. Test rice for doneness. Cook another 15 minutes if you want it more tender. Use excess water in wild rice soup. Wild Rice Soup 6 tablespoons margarine or butter 2-3 tablespoons minced onion 1/2 cup flour 3 cups chicken broth 2 cups cooked wild rice 1/2 cup finely grated carrots (I use more) 1 cup minced ham or leftover cooked chicken 3 tablespoons chopped slivered almonds (you can put them in the soup OR toast and top as a garnish) Salt to taste if you want 1 cup half and half (see note below) 2 tablespoons dry sherry Directions In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives. Sauteed sliced portabella mushrooms are a nice addition to this recipe. If half n half is to rich or caloric for you feel free to sub in some milk or low fat cream. This recipe is very forgiving and there aren't many substitutions that can ruin it. Amount: 6 to 7 cups. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, May 16, 12 at 6:36 Since there was a recipe for baked rice pudding, I'll share my recipe for the creamy style. Creamy Rice Pudding 3/4 cup short grain rice 1 cup boiling water 1/3 cup sugar 1 tsp cornstarch pinch salt 4 cups milk 1 cup table cream nutmeg to taste 1/2 cup raisins (optional) 2 egg yolks 1 tsp vanilla 1 tbsp cinnamon Combine rice and boiling water in medium saucepan. Cover and simmer 15 minutes until rice is absorbed. Combine sugar and cornstarch and salt. Whisk in 1 cup of the milk. Stir until smooth. Add remaining milk and cream to rice, combine well. Add nutmeg and raisins, if using. Stirring steadily, bring to a boil. Cover and reduce to barest simmer. Stirring occasionally, cook 1 1/2 hours or until mixture is creamy. You don't want it to thicken too much, it thickens a lot when cold. Beat egg yolks. Remove pudding from heat. Whisk a little pudding into yolk then add to the rest of the pudding. Cook 1 minute; remove from heat and add vanilla. Transfer to individual bowls and top with cinnamon. **My notes: Instead of using 1 cup of cream, I use 1/2 cup of half and half, and 1/2 cup milk. I omit the egg yolks. This is very creamy on its own without it. I also don't put the raisins in. My DH adds them to his own serving. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Sun, May 20, 12 at 11:09 Loved the story, too. My dtr volunteers at a school - orphanage in Cambodia called "ABC'S and Rice." The school pays the local poor families the equivalent of a month's supply of rice in advance to allow their children to attend the school when they are five yrs old, rather than work for pennies a day or panhandle. The people are so poor they cannot afford to let their kids go to school because they lose the pittance the child brings in. This way, the family eats, and the kids get to learn to read, something their parents can't do. It is all volunteer, all donations, serving about 75 kids now, I think. Sorry for the ramble. A bug knocked me out this week. I love rice and make a wonderful paiella, but just wore myself out. Maybe later. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, May 20, 12 at 11:35 Oh; Sherry, when you're feeling better, please post your paella recipe!!! o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Sun, May 20, 12 at 12:31 Loved the story, too. My dtr volunteers at a school - orphanage in Cambodia called "ABC'S and Rice." The school pays the local poor families the equivalent of a month's supply of rice in advance to allow their children to attend the school when they are five yrs old, rather than work for pennies a day or panhandle. The people are so poor they cannot afford to let their kids go to school because they lose the pittance the child brings in. This way, the family eats, and the kids get to learn to read, something their parents can't do. It is all volunteer, all donations, serving about 75 kids now, I think. Sorry for the ramble. A bug knocked me out this week. I love rice and make a wonderful paiella, but just wore myself out. Maybe later. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Sun, May 20, 12 at 22:11 I make rice many different ways, but here is what I am making tonight: Shari Rice (for sushi) Half Recipe: 1 cup Japanese Pearl rice 2 tsp dried kelp 1 cup plus 2-1/2 Tbsp water Seasoning 2 tbsp rice vinegar 1-1/2 tsp sugar 1/4 tsp salt Wash the rice and drain it in a colander. Place the rice in a heavy covered saucepan and allow it to sit for 1/2 to 1 hour. Add the water to the pan, along with the kelp in a teaball. Place the pan on medium heat, and when the water begins to boil, remove the teaball. Cover the pan and simmer for 15 minutes. Remove from heat and let rice cool for 10 minutes without removing the lid. Heat the rice vinegar, sugar, and salt until everything dissolves. Allow to cool. Place the rice in a large bowl, add the seasoning liquid, and stir with large wooden spoon, fanning all the time - I use a stand fan, but a ceiling fan works also, although not as well. Keep rice covered until ready to use. --------------- Today I am using Seasoned Seaweed Paste with Perilla instead of the kelp in a tea ball. I think it will be easier and make a nice variation. I bought sashimi yesterday at the 99 Ranch Market, and so I wanted to make sushi rice for it today. The sashimi was partially frozen, and I kept it in that state until tonight. Frequently I cook rice with vegetables so that I get a dish that is both a vegetable and a starch. I do this mainly because the rice keeps the vegetables hot, and I like the flavor of the rice better. I reduce the amount of water used for the rice according to the vegetable added, and I add the vegetables at the point in the cooking process when there is the right amount of time left for the vegetables to be cooked properly, and not overcooked. I do this mostly with asparagus and broccoli, but also with peas and corn. Lars o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, May 21, 12 at 9:06 I've been experimenting with black rice. (Thank you Annie for sending me a bag!) It seems to work for me with cold rice salads, which I don't normally like with long grain brown rice. I think it is the smaller shorter grain I like with the black rice. We've been experimenting with grain alternatives to wheat. Luckily I love all whole grains. I've made two rice salads so far, and the results have been just so so. The first was one with quinoa, cilantro, cumin and parsely, the second featuring a grapefruit vinagrette. The first was better than the second. I have two more recipes to try. But I've used up all my black rice so have to get some more! I'm posting the first recipe, but the photos are from the second, which wasn't as good. But they LOOKED very similar. I'll link to the other one, but I don't recommend it. Orange juice and grapefruit juice don't go together for a dressing, and grapefruit is too yummy to get lost in a black rice salad. This comes from a wonderful blog called A Farm Girl's Dabbles. Some great looking recipes on there! Quinoa & Black Rice Salad with Cumin & Avocado Yield: 6 to 8 servings Ingredients 1/2 c. short-grain black rice (or substitute another color of short-grain rice) 1 c. red quinoa, rinsed well (or substitue another color of quinoa) 1 bay leaf 1/4 tsp. kosher salt 4 T. extra-virgin olive oil, divided 1 small onion, finely chopped 3 large garlic cloves, minced 2 tsp. cumin seeds (I just used ground cumin, 1 heaping tsp.) 3 T. freshly squeezed lemon juice 1/4 c. chopped fresh cilantro 1/4 c. chopped flat-leaf parsley 2 T. 1" pieces chives salt and freshly ground black pepper, to taste 2 avocados, peeled, pitted, and sliced into wedges 1 lemon, sliced into wedges Preparation Note: black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores. I found mine at Whole Foods. Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25 to 30 minutes. While the rice is cooking, combine the quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender, about 15 minutes. Drain the quinoa and let it sit in the hot saucepan, covered, for 15 minutes. Discard the bay leaf. Fluff quinoa with a fork. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add this to quinoa. Then add the rice to the quinoa mixture and stir well. Add the remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Lpink's notes: This needs to be kicked up a notch. More salt, more dressing, more seasonings, more veggies. I added chopped grape tomatoes and green pepper. (That's why it probably needed more salt, lol!) Serve salad with avocado and lemon wedges. Source Slightly adapted from Bon Appetit magazine, November 2011 I'm throwing in another one for fun, once of my favorite rice dishes, "Risi e Bisi." This was some kind of packaged rice mix, plus maybe some scallions too. Served with some kick butt chicken picatta with mushroom sauce. We splurged on shitake! Plus apple fennel slaw with a lemon and oil dressing, my new ab fab! And if you've been following my coleslaw quest, it was odd that this version was the one BF liked best (he who swears he prefers the creamy-type coleslaw). Here is a link that might be useful: Black rice salad with avocado and grapefruit o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Mon, May 21, 12 at 9:50 For a change, try Nasi Goreng, Indonesian fried rice. I learned to enjoy it for breakfast when I went to the Island of Borneo in 1999. Nasi Goreng Cooked and cubed chicken, shrimp, diced ham or sausage can be added if desired. 6 servings : Active Time: 30 minutes : Total Time: 30 minutes Ingredients 3 large eggs, beaten 4 small shallots, peeled (or diced onion) 3 cloves garlic, peeled 2 tablespoons whole almonds (I like peanuts) 2 small chile peppers, seeded and diced 2 tablespoons peanut or canola oil, divided 2 cups finely chopped or shredded vegetables, such as yellow bell pepper, cabbage and broccoli 2 tablespoons reduced-sodium soy sauce 2 tablespoons kecap manis, (see Ingredient Note) 4 cups cooked and cooled brown rice 2 scallions, thinly sliced 1 medium tomato, sliced 1 small cucumber, sliced Preparation 1.Generously coat a wok or large skillet with cooking spray and heat over medium-high heat. Pour in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg flows underneath, until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting board. When cool enough to handle, cut into thin strips. 2.Place shallots, garlic, almonds and chiles in a food processor. Process to a thick paste. Heat 1 tablespoon oil in the wok (or pan) over medium-high heat. Add the paste and cook until fragrant, about 2 minutes. Transfer to a small bowl. 3.Heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables and cook, stirring, until crisp-tender, about 2 minutes. Add the shallot paste, soy sauce, kecap manis and rice and stir until combined and heated through, about 2 minutes more. Transfer the Nasi Goreng to a platter. Top with the strips of egg and scallions. Arrange tomato and cucumber slices around the edges. Ingredient note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It's used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at importfood.com. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce. Teresa o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, May 21, 12 at 10:15 Oh, I forgot to add "Bisi" is peas in Italian. Can also sprinkle with parmesean cheese (but our meal already had a creamy mushroom sauce so no guilding the lily). And you can add ham or pancetta for something more substantial. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 21, 12 at 14:29 Great rice recipes, thanks to all who took a minute to post their favorite. I think I made fried rice twice over the last two weeks just because I had rice on the brain. Time for a new Cookalong..... pulling a name..... ********* Teresa nc7 *************** I'll email Teresa and start the new thread asap. BTW..... you can add more rice recipes to this thread at any time. Nancy o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 21, 12 at 16:49 Teresa has made the decision...Onions will be the next Cookalong focus ingredient. Nancy Here is a link that might be useful: Cookalong #48 ----- ONIONS o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Mon, May 21, 12 at 19:04 Yum, I love onions Teresa! I'm glad we can still add to this thread, and I'm hoping some people will. If anyone, Sherrman or anyone else, makes paella, can you add it here, please? o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by debrak_2008 (My Page) on Wed, May 23, 12 at 18:28 Since this is about rice....maybe someone can help me. I can't cook rice without it boiling over, sticking to the bottom, etc. It just happened again. I have no problem with zatarans or some other "boxed" rice. Plain white or brown rice is a disaster. Every time, for over 25 years. What am I doing wrong? o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, May 23, 12 at 18:50 I'm having the same problem since I got my smooth-top stove. I don't know if it cooks hotter, or it's because of my cookware. It doesn't get low enough to just simmer without it boiling over. I now cook it with half of my pot off the burner. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by debrak_2008 (My Page) on Wed, May 23, 12 at 20:20 I have an electric smooth top too! Yeah, can't seem to simmer rice on it. Someday I want an induction but don't know if that would make a difference. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 31, 12 at 7:21 Well I'm late to the party as usual. I finally got around to making Teresa NC's Nasi Goreng! It was YUM, thanks for posting it. I used Asian style marinated tofu instead of eggs, just because I had it and it was easier to add at the last minute. Served up with garnishes o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sat, Jun 2, 12 at 10:28 Lemon and Celery Pilaf (Portugal) I cannot remember where I found this recipe on the web, but it is fantastic. Goes great with lamb, chicken, and fish and seafood! Ingredients: 1 small onion, chopped 1/4 cup butter or margarine 2 cups water 1 cup uncooked regular rice 2 stalks celery, sliced 2 teaspoons instant chicken bouillon 2 teaspoons finely shredded lemon peel 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon red pepper sauce 2 tablespoons snipped parsley Cook and stir onion and garlic in butter in saucepan until onion is tender. Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes. Yields 7 servings.