Great rice recipe, cooked in microwave oven.

Roman, this post is for you.

My two favorite types of rice are Basmati or Jasmine.

Both can be cooked using this microwave method (that was kindly taught to me by a friend eleven years ago when I was at Baylor). 

Take 1/2 cup of dry rice. Rinse it.

1/2 cup of dry rice should generate about a cup of cooked rice.

Add a pinch of salt and a table spoon of oil. I use olive oil. Cover it with water, about 1.5 inches over the rice.

Microwave for 14-15 minutes total. I like to stop after 7-8 minutes to check on how much water rice has absorbed.  You may need to add a little water if it looks too dry. Don't worry, if you put a little too much water, rice may cook slightly softer but still delicious. Every grain always separates.

That is IT!  Ready to eat.

So you asked to suggest something super simple to go with it. :)

You may want to invest into a little pot like this. I love it because I can multitask by cooking two things in the same pot. I am boiling Russian sausages and steaming green peas. 

And if you thinking to impress  a girl, of course a medical student , that is how you do it :)

She just may study muscles with you that evening.

Make sure you get rice eye lashes right, thats the key.

Hope it helps!

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Sauteed potatoes

Ingredients: 2 pounds baking potatoes

4-6 tbsp of oil; (bacon drippings or butter can be used)

3 tbs of chopped parsley

3 cloves of minced garlic

salt, freshly ground black pepper 

I used organic golden potatoes. 

Peel potatoes and cut into 3/4 inch pieces.

Heat 4 tbsp of oil in the pan over medium heat.

Heat oil until very hot, but not smoking hot.

Dry potatoes on the towel. Place potatoes in the pan. Keep your kids away when placing the potatoes in the pan. Be careful, as hot oil tends to shoot right at you if moisture remains on the potatoes.

Cook potatoes for about 2 minutes on one side, it should brown lightly.

(I have overcooked one side, was playing my kiddo) 

Shake the pan and toss the potatoes so they brown evenly on all sides. 

Add salt and pepper to your liking.

Add a little more oil. Cook potatoes on low heat for 20 more minutes.  They should be tender. Add garlic and parsley, cook for 5 more minutes. 

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CousCous Vegetable Salad

This is a good vegan recipe that I have enjoyed.
I was inspired by Budget Bytes.

Ingredients: 1 avocado, 1 green bell pepper, 1 orange bell pepper, 1 onion, 1 yellow squash, 1 zucchini, 4 tomatoes (Roma tomatoes are best), 4 cloves of garlic, 1 cup dry couscous, salt, pepper, juice of half lemon or large lime, parsley, 2 table spoon of olive oil.

Preheat oven to 425. Cut up all of the vegetable (but avocado and one tomato) into large pieces.  Do not peel garlic. Place zucchini, squash, tomato, onion, bell pepper on the tray. Sprinkle with olive oil, salt and pepper. You could alternatively toss the vegetables with oil, salt and pepper and then transfer them to a tray.

Bake for 30-45 minutes (it depends on how large the chunks are and how crunchy you prefer your grilled veggies).

Meanwhile cook couscous as directed on the package. I cooked one cup of dry couscous. Chop grilled veggies into smaller pieces. Chop couple of table spoons of parsley. Peel garlic and crush  into tiny pieces, it may be paste-like.  Cut one fresh tomato and one avocado into small chunks. Add all ingredients together and mix. Add another spoon of olive oil if you like your salad to be more flavorful. Squeeze the lemon into the salad. Toss.

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Creating relationships

Here is S. creating relationships in his new school. Interconnecting. Reaching out. I walked into the soccer field to find S. laughing with another boy he met a week ago or so.  Happiness. The desire of every human being, be it western or eastern culture. How do we reach it? How do we stay there?  What do we teach to our kids? 

Everyone can understand from natural experience and common sense that affection is crucial from the day of birth; it is the basis of life. The very survival of our body requires the affection of others, to whom we also respond with affection. Though mixed with attachment, this affection is not based on physical or sexual attraction, so it can be extended to all living beings without bias.

        

                          - Dalai Lama

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This Moment

A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. 

Wishing you a lovely weekend!

By SouleMama. 

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Cherry Cake

 Cherry season is here. I have decided to try something new. This recipe is very easy to make.
I have borrowed the idea from Russian cooking site "say7" (I am not going to link to it, feel free to ask), however I have changed the recipe to accommodate   for differences in the local market and my personal taste choices.

Ingredients:
- 2 cups pitted cherries
-1 cup of flour
-1 cup of sugar
-1 stick of butter
- 4  eggs
- grated milk chocolate 1/4 cup
- vanilla extract
- powdered sugar 3 table spoons

Separate egg whites from yolk.

Beat the egg whites, without sugar!

I use electric mixer to whip the egg whites.

Grate the chocolate

Pit the cherries, add vanilla and mix well.

 Mix together butter, sugar, egg yolk, chocolate. You will get a very firm mix (photo above)

Fold in egg whites.

It will make your batter  runny.

 Butter and flour 9 or 10 inch baking pan.

I used baking silicone mold.

Pour the batter into it.

Press the cherries lightly into the batter.

Let the cake cool, sprinkle powdered sugar on top.

I used a pinch or two.

Enjoy!

!!!!!!!!!!

 Let me share delicious looking Cherry Muffin Recipe on This Little Kitchen Blog. I have not tried it yet, but have made a mental note.

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Garlic mashed potatoes. Softening Flavors.

In my household we like spicy and sharp foods. With fast-oh-so-changing lifestyle, new friends entering our lives, I have thought it is time to start working on softening sharp flavors.

GARLIC AND PARSLEY MASHED POTATOES.

Ingridients:

3 large baking potatoes

6 garlic cloves

1/3 cup unsalted butter

1/2 cup of milk

salt

2 table spoons of parsley, finely chopped

Peel the potatoes.
Place potatoes in a saucepan with cold water, add salt and bring to a boil over high heat until soft and tender. While potatoes are boiling:

 Bring the water to a boil. Pour over unpeeled garlic. Let it stand for 2 minuted.  Peel the garlic.
(It's so much easier to peel the garlic this way).
I would drain the water first, of course, but I was cooking with my child, so we played a little too.

If you get distracted for an hour the garlic will turn blue :). Not a big deal, but I will be careful next time.

Melt butter (half of the portion) in a frying pan. Cook garlic for 10 minutes for very low heat until very tender and golden. Stir occasionally. Let it cool for few minutes.

 Blend garlic and parsley.

Beat remaining butter into cooked potatoes. Add milk, (I prefer using hot milk). Crash the potatoes.
Add garlic and parsley mixture.

Puree the potatoes (I use hand mixer).

 Voila!
It turned out nicely. Flavorful, yet not sharp.
Next time I will try baking garlic in the oven.

Here is my kid tasting ratatouille and mashed potatoes to critique the cooking.

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