Looking in the Kitchen

I thought I had posted some food porn but seems I put it on the back burner until National Poetry Month was over. I was cleaning up my photos and realized that I hadn’t posted about my latest culinary experiments.

First up was a panic meal. I was pressed to make a dinner and there wasn’t much in the house. I threw together an interesting pasta meal consisting of spaghetti made of brown rice and quinoa. Supposedly gluten free and vegan and oh so good for you. I like my gluten. The taste wasn’t horrible but the texture is “toothsome” – you cook it and there is a very fine line between chewy and completely spongy/slimy. The pantry contained a jar of Vodka Sauce from the discount store (an off-brand that looked a bit too red orange). I happened to have some broccoli, green olives and a few frozen shrimp. I thawed, heated, sliced and combined the whole works into a delightful meal topped with shredded Parmesan cheese.

My second experiment was a few weeks later. I had had Lebanese Rice a long time ago (before children) and had gotten the recipe but never made it. There were some items languishing in the pantry and I figured I’d give this dish a try Lebanese Rice aka Hashweh.
Ingredients
1 lb. ground beef (the leaner the better)
1/2 an onion diced (or 3 T. dehydrated chopped onion)
1 t. Allspice
2 cloves crushed garlic (or 1/2 t. garlic powder)
1 t. ground cloves
1 t. cinnamon or cardamom (I have both so used a 1/2 t. of each)
1 t. salt
1 t. pepper
Brown the meat and drain the grease. Add all the above ingredients plus 1/3 c. water. Stir to allow the spices to coat the meat and cook until the water is gone. Stir in 1/3 c. golden raisins and 1/3 c. pistachios or pine nuts to the meat.

Make 2 cups of rice (according to the usual directions) adding 3 T. dried parsley or 1/2 c. fresh chopped parsley as it cooks. Once the rice is done combine the meat and rice. Turn it out onto a large serving tray or bowl. Top with 1/3 c. slivered almonds and additional chopped parsley (which I ran out of).

Because Sparky is not a fan of the raisin, I added the raisins to the top of mine and used dried cranberries for his. The above is the picture of my serving since he tucked into his before I could take a photo!!
This was so good that just the other day Sparky wanted to know if I was going to make it again anytime soon. He rarely asks for a particular meal so he must have really liked it!!

16 thoughts on “Looking in the Kitchen

  1. No to the first one. I dislike gluten-free anything and neon sauces. Hubby won’t touch shrimp. The second sounds intriguing. I love beef/rice casseroles, raisins, nuts, and all of the spices you mentioned, but hubby would not go for it. I’ll copy it down and save it in my cooking-for-one in widowhood file. ๐Ÿ™‚

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  2. That Lebanese Rice looks yummy — but I’ve learned that no matter how good I am most of the time, I still can’t eat foods on my bad list!

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      1. Much of the time I can substitute chicken for other meats — and whether I can or not, it’s still fun to sample local foods while travelling!

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    1. No – on Saturday I made Shawarma seasoned pork roast. It was very flavorful. I think it would have been better on the grill but that didn’t happen… BTW Goodwill came today and hauled the furniture away. It was kind of sad to see it go, but that entertainment center was obsolete.

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    2. No – on Saturday I made Shawarma seasoned pork roast. It was very flavorful. I think it would have been better on the grill but that didn’t happen… BTW Goodwill came today and hauled the furniture away. It was kind of sad to see it go, but that entertainment center was obsolete.

      Like

  3. Your husband is far more adventuresome than mine. How fun for you in the kitchen! I’m just lucky that there are a couple of good Thai and Indian places nearby where I can eat with my friends and family when I need a spice fix.

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