Monday, August 03, 2009
2 cups of washed rice
One chopped celery stalk
One chopped tomato
One chopped red bell pepper
One chopped green bell pepper
One large chopped onion
Other chopped veggies of your choice (carrots, zucchini, whatever)
Fresh chopped herbs of your choice (I like basil or thyme)
A little bit of tumeric for colour
4 cups chicken stalk
a little more salt or vegeta if you like.
Place all the chopped veggies in a large pyrex baking pan.
Wash the rice and mix with the veggies.
Mix the tumeric with the chicken stalk and pour over the rice and veggies.
Cover with tin foil and bake in a 350F oven until all the liquid is absorbed.
Uncover for the last 10 minutes and stir.
I often add left over chicken, beef or shrimp as well.
It's an easy side that doesn't take a lot of work...if you have a small chopper.
About 2 pints of strawberries (hulled and cut in half)
1/2 cup of sugar
4 tbsp corn flour
1 tsp vanilla extract
Combine and set aside.
In a bowl combine: 2 1/2 cups of flour, 1/4 tsp salt, 3 tbsp sugar, about a tsp of baking power and mix well. Then add one cup of chilled butter and use a pastry cutter to cut the butter into the dry mixture. When it's well mixed, meaning the butter is no longer in big chunks....
In a small bowl, beat 1 tsp of vanilla with one egg. Make a little well in the flour mixture adding sprinkles of water just until the dough holds together.
Take a little more than half for the bottom of the pie plate and roll out the dough on a well floured surface. Fill shell with fruit filling, and roll out the other half.
Use a knife to cut dough into strips for lattice pie top....or don't bother with it and just cut a hole in the top with a cookie cutter.
Place your pie on a baking sheet because mine has a tendency to bubble over on occasion when the fruit expands. I'd rather be safe than have to clean the drips after the fact.
Brush with egg yolk (I find it browns nicer than with milk or egg whites) and bake in the oven at 350F until golden brown. (about 50 minutes)