Thursday, August 12, 2010

He Cooked. And How!

As the kids get older they are no longer satisfied staying on the other side of the kitchen counter. As a result, the kitchen is getting crowded and I couldn't be happier.
I will be using this space to list some basic recipes, family favourites, and ideas for quick meals for their reference.

The son usually plays the role of a consultant. Sitting by the kitchen counter very generously doling out comments, advice, and suggestions.
      You could go with less garlic!
     Potatoes and Paneer, now that's some combination.
     This tastes too healthy.
     Are you stressed? Cos this really doesn't taste that good.
     etc. etc.

When he actually attempts to cook something he, like his father, asks so many questions that in exasperation I ask him to step aside and end up finishing what he tried to start.

The daughter on the other hand gets into the kitchen and just gets it done. A couple of weeks ago, amongst other things, we got a bunch of radishes and a jar of basil-sunflower seed pesto in our CSA bag. As soon as we got home she went into the kitchen, washed & sliced the turnips and spooned a bit of the pesto on it! It was wonderful.

He wanted to repair his reputation. So he offered to make something simple, all by himself. So we switched spots and I took my place on the other side of the kitchen counter.

About the recipe: years ago it started as an attempt to re-create a restaurant style pineapple rice but it has morphed into something else. Though the ingredients are similar it tastes nothing like the offerings of a Thai restaurant. But we like it anyway.

Pineapple Fried Rice
3 cups rice (brown or white), cooked.
4 large cloves garlic, minced
1½ inch garlic piece, minced
4-5 spring onions, chopped (we used 4-5 baby leeks)
6-7 pineapple rings, chopped
½ cup chopped nuts
3 tbsp soy sauce
1 jalapeno, chopped. Discard seeds.
1 (or more) tsp red pepper flakes
2 tbsp oil
1 cup chopped vegetables (carrots, peas, green beans)
½ cup Thai basil leaves, roughly chopped. We used baby basil leaves and didn't chop them
salt, to taste
juice of a lemon

After the rice is cooked, spread it on a plate making sure the rice doesn't clump together.
Heat oil over medium-high heat.
When the oil is hot add the garlic, ginger, and the jalapeno.
When the mixture starts browning slightly add the leeks (or the white part of the spring onions).
When the leeks (or spring onions) start browning add the soy sauce, red pepper flakes, and the vegetables.
Cook for about a minute.
Add the rice, salt, nuts, and the pineapple pieces.
Cook for another minute.
Adjust the level of spice and salt levels.
Cover the pot and turn off the heat.
Squeeze the lemon before serving.

If you have any questions or comments, please write to me Thanks for stopping by.
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