I used my "Get Out of the Kitchen Free" card early this week. I just couldn't convince myself to get started cooking. We went to P.F. Chang's, which is special to us as it was the location of our first date. Ironically, we met one of my "heros" Henri Landwirth, the creator of Give Kids the World where we had our second date.
You might call this a replay, but it didn't matter because it went over so well. I made kabobs alternating in new particular order carrot slices, sweet potato slices, Redi-Burger chunks, sweet pepper slices, and chunks of onion. It is recommended to pre-cook the carrots and sweet potatoes. Grilled would have been much more fun, but I was running out of time. Instead, I brushed the kabobs with oil and broiled them. Hence the crisped skewers.
When Lisa and I first stepped into a kitchen together, I remember her saying something to the effect of being nervous meeting and cooking for someone who knew her way around the kitchen. But I wasn't worried and was happy to share her space with her. Lisa certainly can stand up for herself in a kitchen. She taught me so much--especially about gluten-free and vegan cooking. I am a better cook for spending time in her kitchen with her. I hope she realizes how valuable that weekend was for me.
Baked Brown Rice
2 cups brown rice (Basmati rice is the best)
5 cups water
2 teaspoons salt
Place all ingredients in a glass baking dish, stir, and cover with foil or glass top.
Bake at 350 degrees for 1 hour.
This recipe works great on time bake. You can easily cut the recipe in half or double it depending on how many you are serving. Same baking time regardless.
Slow Cooker Beans
1 pound dried beans, (black or pinto)
1 teaspoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
6 cups hot water
1 3- 6 in. strip kombu seaweed
Place all ingredients in a slow cooker, stir, and cook on high for 4 hours or on low for 8 hours. No pre-soaking needed!