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Showing posts from October, 2010

#13 The Case of Fruity and Wild Rice Salad

Fruity and Wild Rice Salad 3/4 cup wild rice 3/4 cup brown rice 4 cups water 4 rounded teaspoons (for 4 cups) vegetable bouillon powder 1/3 cup green onions, chopped, or chives, snipped 1/3 cup dried cranberries 1/3 cup dried apricots, chopped 1/3 cup fresh parsley, chopped 1 teaspoon garlic, minced Olive Oil and Lemon Vinaigrette salt In a covered pot, simmer the wild rice, brown rice, water and vegetable bouillon powder for 50 min. Drain thoroughly (there won't be much to drain off) and let cool. Toss with the green onions, dried cranberries, dried apricots, fresh parsley, garlic, and Olive Oil and Lemon Vinaigrette. Salt to taste. Serve warm or chilled. For a fancier serving, pack into a cup measure, then un-mould onto plates. Serves 4. ♥ Becki PS Switch up the dried cranberries or dried apricots with 1/3 cup currants.

#12 The Case of Cabbage Rolls

S ecret agent—vegetable bouillon powder. Faster and easier than making vegetable bouillon from scratch. Strength of bouillon increased just by adding more vegetable bouillon powder. Always on hand on kitchen shelf. Mixes with many ingredients other than water, such as diced tomatoes. Earlier, a reader was justifiably concerned by the "salt and grime" vegetable bouillon powder can contain, and I promised to come up with an "easy, quick, and always-on-hand alternative". Ta da. Organic vegetable bouillon powder. Not trying to be smart. Compare ingredient lists. Knorr Vegetable Instant Stock Mix Corn syrup solids, salt, hydrolyzed soy/corn protein, monosodium glutamate, natural flavour, dried vegetables (tomatoes, onions, carrots, garlic), canola oil, tricalcium phosphate, colour, herb & spices, dried parsley, disodium guanylate, disodium inosinate, wheat maltodextrin, silicon dioxide, corn starch, colour and sulphites. May contain milk and eggs. Harvest Sun Orga

#10 The Case of Greek Omelette

Greek Omelette 2 eggs, beaten 1 teaspoon olive oil 1/4 onion, chopped 1/2 cup Greek olives, pitted 1/2 cup grape tomatoes, the larger ones halved 1/8 cup feta, chopped 1/4 cup fresh parsley, chopped Beat the eggs. Over medium heat, coat the bottom and sides of an omelette pan with the olive oil. When a drop of water sizzles in the oil, pour in the eggs and swirl to coat the bottom and sides of the pan. When the eggs are partially set, lift the edges to allow the egg mixture to flow underneath. When the eggs are almost set, sprinkle on the onion, olives, tomatoes and feta. When the bottom is golden, and the top is set, fold the omelette and slide it onto a plate. Sprinkle with the parsley. Serves 1. ♥ Becki PS For the vegan option, use an  egg style liquid equivalent—my Simply Eggless equivalent is 1/2 cup for 2 eggs—and vegan feta. Pour the egg style liquid equivalent into an oiled pan and cook until the bottom of the omelette is golden and the top is set.