For years I have been looking for a good Mexican rice recipe. It’s been difficult because Pa Lloyd doesn’t like “pieces” of tomato in anything, although he likes fresh tomatoes. If I am cooking with tomatoes, I have to throw them in the blender, otherwise he picks out the little pieces of tomato and puts them on the edge of his plate - go figure. If we have tacos it seems more like a meal if I make Mexican rice as a side dish. I have made the boxed mixes but sometimes they can be too spicy, so low and behold in my new cookbook there is a recipe for Mexican rice that is perfect. My better half likes it too.
When it says to wash the rice, put the rice into a fine mesh strainer and run water over it, swishing it with your hand until the water runs clear. I do that with oriental dishes too, then the rice isn’t gummy or sticky.
3 tablespoons of vegetable oil
1 1/2 cups long-rain rice, rinsed
1 tsp. ground cumin
1 medium white onion, chopped
1 garlic clove, minced
One 8-ounce can tomato sauce
2 1/4 cups chicken broth
1 tsp. salt
1/2 tsp. pepper
Minced fresh cilantro or parsley for garnish ( optional)
In a large saucepan, heat oil over medium heat. Add rice and saute’, stirring until lightly browned, about 10 minutes. Stir in cumin and cook for 30 seconds. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes. Pour tomato sauce into a 4-cup glass measuring cup, add enough chicken broth to make 3 1/4 cup liquid and stir into rice. Add salt and pepper. Bring to boil, stir once, reduce the heat. cover and simmer for 15-20 minutes. Remove the pan from the heat without uncovering it. Let stand, covered for 10 minutes. Fluff rice with fork, sprinkle with cilantro or parsley if using and serve. For some reason I usually manage to burn the bottom of the rice, so I peek after 15 minutes. When you simmer, turn the heat to very low so hopefully it won’t scorch the bottom. Makes 4-6 servings.
Have a great week!
Here’s hoping the flowers I have planted are tough! Some of my perennials didn’t make it over winter so planted some replacements on Friday so I welcomed the rain but not the cool overnight temperatures!
I have a new favorite chocolate chip cookie recipe, the recipe comes from my new Magnolia Table cook book. These should be taken out of the oven when they are just starting to show a little browning on top of the cookie and left on the cookie sheet for 3-5 minutes before removing them to racks to cool. They have crispy edges and a chewy center.
Chocolate chip cookies:
2 1/2 cups all-purpose flour
1 heaping teaspoon baking soda
1/2 tsp. salt
1 stick butter
2 cups packed light brown sugar
2 large eggs
1 1/2 tsp. vanilla 1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees.
In medium bowl, whisk together the flour, baking soda, salt, set aside.
Beat the butter and sugar on medium high speed with an electric mixer until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until blended. Add the flour mixture, mix on medium just until flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together, it will be chunky, add chocolate chips and beat on high for a few seconds to quickly mix in the chips.
Drop by large spoonfuls on parchment lined cookie sheet, don’t flatten them. Bake for 10-11 minutes.
Have a great week!
On Saturday I attended the college graduation of my granddaughter Alex from Morningside college. She graduated Magna Cum Laude with a BS degree in nursing. We were so proud that she kept her grades up even though she was on the golf team. The day after graduation she left at 6:00 a.m. for Oklahoma City for golf nationals.
I received a new cookbook for my birthday entitled Magnolia Table by Joanna Gaines. Naturally I have been trying some new recipes, since I love cooked cabbage, I tried today’s recipe. I hope you like it too. Plan ahead, it needs to cook for 2 1/2 hours.
Dutch Oven Cabbage and Bacon:
8 ounces of bacon slices
1 stick butter, cut into 1/2 inch cubes
one 3-pound head of green cabbage, sliced in thin wedges
1 white onion, halved and cut into 1/2 inch slices
1 honeycrisp apple, quartered
1/4 cup apple cider vinegar
salt and pepper
Preheat oven to 300 degrees. Layer bacon sliced on the bottom of a large Dutch oven. Layer cabbage and onion in the pot. Push the apple wedges into four corners of the Dutch oven so that they are well spaced along the outside of the pot. Scatter the remaining butter on top and sprinkle with the vinegar and salt and pepper. Cover and bake until the cabbage is fork tender, about 2 1/2 hours. Remove and discard the apple wedges. Serve hot directly from the Dutch oven leaving the bacon behind. Store leftovers in a covered container in the refrigerator for up to 3 days. 8 servings.
Have a great week!
A sure sign that spring is indeed here! I’m anxious to start scratching around in my flowers but I have some that come up later so don’t want to disturb them quite yet, maybe this weekend! I have another recipe that makes a healthy food a more calorie laden one, this one I think might be good using broccoli, cauliflower or even Brussels sprouts.
2 # asparagus, trimmed
3/4 cup whipping cream
3 cloves of garlic, minced
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
salt and pepper
Heat oven to 400 degrees. Place asparagus in a 9x13 inch baking dish, pour the cream over the asparagus, then sprinkle on the minced garlic, salt and pepper, then add the two kinds of cheese. Bake 25 – 30 minutes or until bubbly, cheese is golden and asparagus tender. Enjoy!
Have a great week and a Happy Mother’s day to all of you Mother’s!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.