I don’t usually cook with long grain rice because it takes so long to make. But when a friend of mine moved and gave me the remains of her kitchen, she left me with an indiscriminate container of a mystery long grain rice that I simply felt I couldn’t put to waste. (Was it brown basmati? We’ll never know.) This dish is very filling and incorporates a nice variety of textures, from crunchy to soft to chewy. Don’t be afraid to mix and match the dried fruit and nuts to your liking!
Category Archives: Fruit in My Dinner
I used to love breadcrumb-crusted fish way back before I went gluten-free. A few weeks ago I decided to try substituting cornmeal for breadcrumbs, and this is the result. It is, I think, the best fish I have ever cooked. It takes about five minutes to prepare and fifteen minutes to bake. Your bread-eating friends will have no idea what’s hit them.
Apricot Pulled Chicken
I’ve been so busy with my prelim exams that I’ve completely neglected this recipe for pulled chicken. It’s very easy, but does require some turning and some time to let the chicken fall apart, so be prepared to let this do its thing while you’re available to watch it from time to time. The secret ingredient is apricot jam!
Oh yes. You knew this was coming. I have, like, fifty standard risotto flavors up there in my noggin. You were due for one.
Late Summer Tomato Salad
It’s just the right season to get some big, beautiful, colorful tomatoes. This recipe is a super-simple way to highlight the brilliant flavor of this summer fruit.
Teh Kale Saladz
Such yum. Much Asian dressing. Very thanks to my good friend Andrea for this incredible and incredibly easy recipe. I CAN’T STOP EATING IT.
Crunchy Peanut Slaw
I love this slaw to pieces. It’s a texture thing.
JVRP Salmon (Salmon with Pesto, Sundried Tomato Paste, and Lemon)
My terrible photos really do not do this one justice! This is my recipe for JVRP Salmon, named for the excavation where I first made this dish. I was looking for something to make for a potluck, but only had access to a barbecue and a small electric hob. Knowing that most people would make meat on the grill, I decided to go for fish, and make use of the magic that is aluminum foil. This dish can be made very quickly if you’re short on time, but two of the more complicated ingredients can be made from scratch, if you are looking to make the whole thing a bit more involved.