LOL i tried to use the timer on the Zoji today. The directions are totally unclear. I can’t tell if setting it for 3:00 means it will be done in 3 hours or done at 3pm. I think it’s the former, but I didn’t have time to find out, so I just cancelled the timer and cooked it the normal way. Making rice to use in a curried salad tomorrow.
Had a cookathon this afternoon. I made Rustic Farro Soup with Sausage and Mushrooms. It’s from the Whole Foods recipe app. Very tasty, even if it is mid-July. I used kale instead of escarole and it turned out great.
I also made Chocolate Pecan Pie Bars and discovered a great new tool. The bars are from The Daily Cookie cookbook by Anna Ginsburg. The author recommends lining pans with nonstick foil. It works like a charm. You can just lift the whole recipe of cookies out of the pan and cut them neatly. I had never used this foil before and I was totally impressed with it. All in all, a good cookin’ day!
I used the recipe for Fiery Pineapple Rice from The Ultimate Rice Cooker Cookbook with some slight changes. I used:
1 1/2 C white Basmati rice
3 C water
1/2 C chopped unsweetened dried pineapple
1/2 tsp salt
1 seeded and finely chopped jalapeno
Cook all the above in the rice cooker until it reaches the keep warm cycle. At the keep warm signal, stir in:
1/4 C chopped cilantro
1/3 C chopped roasted cashews
My only disappointment was that I thought the dried pineapple, which is SO good uncooked, lost a little flavor in the cooking process. I’d definitely make this again, and I think I’d like to try it with dried apricots.
The polenta was great, fried and topped with black beans, roasted corn, salsa and cilantro with a dab of sour cream. Mulling over making a farro/kale/sausage soup next.
Made my very first polenta. I debated making it in the Zoji, but the directions for that weren’t the clearest and it seemed like it would take a long time. So I did it the old fashioned “stir constantly” way and it was done in 15 minutes. Gave my arms a workout. We’ll see how it tastes tomorrow. I’m making something from iCookbook Diabetic with black beans and salsa to go on the polenta.
I used the Zoji to steam some potatoes tonight and I was pleased with the results. It took a little longer than I thought, so I just need to get adjusted to the timing. The dish I made was good, but I was the only one who liked it. LOL, I guess goat cheese isn’t going to be a family fave! Live and learn.
Yowza! That was good! Skip back two posts for the recipe. I only made 2 changes:
Used white balsamic vinegar in the dressing
Couldn’t grill corn so I used the TJ’s frozen Roasted Corn
The dressing for this salad is great. You really taste the orange juice and peel and it had that little kick from the cayenne.
I made my first wheat berries and they surprised me. I thought they would be, somehow, fluffier and more like rice. Instead, they stayed more intact and shiny. I thought they might be undercooked, but I ate some and they were just fine. The salad went together quickly and I’m saving dressing it until tomorrow when I serve it. I have a feeling it would be OK to dress it now, but it has fresh spinach in it so I don’t wan that to get too soggy. Oddly enough I don’t have a BBQ grill, so instead of the grilled corn, I substituted Trader Joe’s frozen Roasted Corn.
Today’s Betty Crocker email had a wheat berry salad that will be my next try. Amazingly, I had almost all the ingredients! Just a quick trip to the store got the rest. I want to make it now, but I have to finish the farro salad first. This is what’s waiting for me.
Made Creole Shrimp and Rice doing the White Basmati in the Zoji. Perfect rice. It will take some time for me to figure out the Zoji’s timer. When you start the cycle it says one thing but it may finish at something different. For instance it said 60 minutes when I pushed start, but it was done in 30.