What to do with OLD LEFTOVER RICE/QUINOA?

What to do with OLD LEFTOVER RICE/QUINOA?

Alright, so just a quickie here. Nothing too exciting.

Do you ever have 1,2…3 day old rice or quinoa in your fridge and you’re not sure what to do with it? You feel bad about wasting it so you just let it sit there, but then you eventually toss it out. Or…you make unhealthy fried rice.

That’s what I’ve always done. It gets kind of stale and sometimes the birds will eat it if I season it correctly.

What if I could just eat it? I’m always a sucker for trying things that save money.

Maybe, one day when you’re good and brave like me, you can revive it…transform it into Jambalaya or West African Jolof Rice.

My family *DOES NOT* like this kind of food, but I happen to LOVE it;
so here goes..just for my taste buds.

So grab some of the ingredients pictured below. These are what I had on hand…(oh, and maybe a slice of bacon or two and some extra diced tomatoes sitting in your fridge if they happen to be there..). It’s really not a big deal.

On the stove, heat your olive oil on medium-low. Add your diced up Anaheim chili pepper, diced onion and grated carrot. Saute a bit.

Toss in some diced up sausage and/or bacon. Sprinkle seasoning. Throw in your refrigerated leftover rice and/or quinoa (I used both). Sprinkle olive oil into the mixture as it Cooks on the stove top.

Super easy and done!

A plate full of Jambalaya from OLD rice and Quinoa. Hey, it actually tasted fine. But even better? It was healthier than some other options and I used everything that I already had on hand.

Don’t eat the rice past a few days.

If you want to transform older rice into a Jolof-style, you can add a tablespoon or two of tomato paste into the olive oil as it’s cooking/almost beginning to fry/just getting hot.

Once you cook the tomato paste in the oil for a minute or two, add the leftover rice or quinoa and add a sprinkling of water. (You have to experiment as it depends on how much leftover rice you have–so go easy on the water– and you don’t want it to turn soggy, just slightly moist and revived.) You can add veggies that you have cooked in another pot or sauce pan to the red/Jolof rice. You can add fried meats or fish too.

No. It’s not gonna taste like the authentic Ghanaian Jolof rice, or the Thieboudienne (red rice and fish) from Senegal. But it works if you’re in a pinch for dinner.

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My Rocket Ship Birthday Cake(Celebrating my Son’s FIRST BIRTHDAY!)

My Rocket Ship Birthday Cake(Celebrating my Son’s FIRST BIRTHDAY!)

“You are not in a contest with other people, you are in a contest with yourself. Every day find ways that you can improve yourself–your character, your efforts, your knowledge, your creativity, your ambitions…your emotions.” –(me–quote from me today)

 

For my son’s first Birthday, I wanted it to be extremely simple and cheap (use what I already had on hand) but also have some fun and bright memories (and pictures) for future years.

If you’re not into children’s movies/cartoons/videos/characters what to do for a Birthday? I’ve found that a good (and extremely cheap) way to create a “Birthday Party Theme” is to look around your house and take account of toys and books that you already have.

No, I do not go onto the internet first “to look for ideas”. In fact, I highly discourage it because you’ll be intimidated by all the amazingly perfect creations put forth by other experts. You’ll either decide not to do anything–for fear that it will be a failure or you’ll be tricked into thinking that you have to spend a bunch of money “to get the right look”. (I’ve probably been on Pinterest less than 10 times in my entire life! No kidding).

Also, this isn’t very creative is it? The point is, COME UP WITH THE IDEA IN YOUR OWN MIND FIRST and, if you absolutely have to, start surfing around the internet because, say, you forgot the recipe for the frosting you have in mind. You get the picture.

What are a bunch of things already at your fingertips that you can extract a theme from? For us, it was space-related things. Mind you, we only had a couple things in this category, but I thought it would be fun to create a tiny little First Birthday Party for my son along this genre. It would just be our family, of course, since we don’t have any relatives or friends here in Alaska.

I didn’t want to buy a cake; but I did want to experiment with another homemade cake that you form into something related to the theme. After all, I had all the ingredients on hand and it’s more baking practice for me. 

This time, I chose a rocket ship. I used the same white cake recipe I’ve used in the past–extremely boring and not the best flavor in the world–but SUPER EASY TO WORK WITH. You can find it on an earlier blog post of mine called “Pagan Party For Kids” or “My Robin’s Easter Egg Cake”.

Once baked and cooled in the fridge in plastic wrap (overnight), I pulled it out and cut the cake into a rocket ship using a template I made from paper.

 

And I did a quick frosting job here. No, that’s not fondant, it’s just powdered sugar, butter, milk and vanilla frosting that has been tinted.

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With a cake like this, we will be flying to the moon in no time.

 

I also made a couple little rocket ships from cereal box cardboard.

Our Baby having his first Birthday!

Everything pictured here are things that I already had on hand. I didn’t buy a single thing. Even the Birthday candle was my daughter’s when she turned 1! Remember the old phrase, “Reduce, Reuse, Recycle”. Birthday presents were sent to us from Grandma and Grandpa and Auntie, of course.

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COLD BREW COFFEE RECIPE and PAINTING GAUGUIN’S, “THE YELLOW CHRIST”.

COLD BREW COFFEE RECIPE and PAINTING GAUGUIN’S, “THE YELLOW CHRIST”.

This week has been one heck of a ride. Lot’s to be excited about and lots of future adventures on the horizon that I’ll be blogging about. I’ve been doing some “copying” lately with regards to recipes and, well, famous paintings. Learn from the best right? Sometimes creativity is playing around with other people’s ideas–make sure and give them ALL THE CREDIT, of course.

Another thing…I failed at a scratch banana cream pie. I noticed that I had extra whip cream and some bananas (about to go bad), so why not attempt it? It turns out that cooking custard and getting a desirable consistency is something only genius cooks with arcane culinary and mathematical skills can master.

Here is my pie. But I won’t ruin your moment and display the runny, slushy middle. It tasted AMAZING. Impeccable freshness with a deliciously thick homemade graham cracker crust. However, the consistency of the filling was WAAAY off–even after allowing it to set for 6 hours uncovered in the fridge.

Making a “firm enough” custard filling is one of those precarious situations. You better not undercook or overcook it and it has to be done accurately within 5-7 minutes on your stovetop. You have to stir rapidly during the boiling process (no distractions or multi-tasking). Oh, and don’t let your custard brown on the bottom of the pan during your 5-7 minute boil. It’s very difficult to achieve a decent result because the parameters are so strict. Don’t accidentally scramble the eggs either–you’ll get lumps.

I don’t want any liability or litigation, so I won’t be posting this banana cream pie recipe here. I will give the taste of this pie an A+ but the consistency an F–it was very creamy (no lumps) but it just wasn’t firm enough. My daughter keeps asking for more–so we’ll be eating it over the next couple days.

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After my pie failure, I decided to go for something easier. How about cold brewed coffee? I had been skimming over the Pioneer Woman’s cookbook and noticed her recipe. I basically followed her General Plan for iced coffee.

I used a very dark coffee bean (Rwandan Coffee beans) and ground them up. Then I scooped 3 large cups of my freshly ground coffee and dumped them into a glass bowl.

Next, I poured 6 cups of COLD water over the coffee grounds and gave it a quick mix with a spoon. Finally, I covered it in plastic wrap, set it on the counter top and let it brew for over 12 hours.

Once the 12 hours were up, I found a bigger glass bowl, a sieve and some paper towels. I strained the ground coffee mixture through the sieve and about 2-5 layers of paper towels (yes, this will take a bit of patience but I promise it works as a PERFECT FILTER and I didn’t get a single stray coffee ground in my final brew!

 

I poured the cold brewed coffee into a juice dispenser and let it chill in the fridge over night. My only regret is that I didn’t make enough!

Let me tell you, this is the BEST CHILLED/ICED/COLD-BREW COFFEE I’VE EVER TASTED!

Just fill a glass with ice cubes, decant your brewed coffee into the icy mix and dribble in some half and half and a spoonful of sugar (or don’t). Either way, its just luscious!

I thought that the dark roast would be too-overpowering, but it wasn’t at all. It just tasted rich…deeply flavored even after a splash of half and half.

Another thing that I’ve been doing this past month is trying to paint, “The Yellow Christ” by Paul Gauguin. The Yellow Christ has always been one of my favorite paintings of all time. I just find the color scheme breathtakingly original. Gauguin is definitely one of my favorite painters–one of his paintings sold for 300 million in 2015–just to give you some perspective of his classic popularity and talent.

Here is my version:

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We’re also working on another acrylic painting (this one, 100% my own idea) with my little painting helper beside me!

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Boxed Brownies For Imbeciles!!!

Boxed Brownies For Imbeciles!!!

I apologize if my brownie blog post conjures up feelings of oppression or triggers anxiety. I’m happy for you if you’ve already mastered the astute skill of boxed brownie making and I’m not sure I can offer anything in this post.

This post is actually for ME! Because I’m incompetent when it comes to brownie-making. I’m posting it here so that I can refer to it for my future brownie-baking endeavors.

I’m 37 years old. I’ve never, ever made decent brownies to save a squirrel. I’ve tried baking them from scratch. I’ve tried making every possible boxed brownie mix I could find but never any success. NEVER.

Like many, my problem isn’t with flavor (who can’t add a few marshmallows, chocolate chips, nuts or whatever–as if that’s brilliant?). My failure has always been with texture…consistency…how they swim and melt on my palate. In the end, the brilliance is in the baking.

I always make brownies either A. Undercooked or B. So hard and tough that you feel like you’re eating beef jerky.

THE TWO THINGS I LEARNED ABOUT MAKING BOXED BROWNIES?

Over the past few months I’ve been doing some brownie research. Why does this ALWAYS happen to me? I’ve discovered that there are a couple reasons.

The first thing that I kept coming across was that in order to achieve a chewy, gooey texture with adequate density and thickness (but still baked properly) you need to make a double batch (2 boxes of brownie mix) and bake in a 9×13 aluminum pan!

The second thing is to mix the wet ingredients separately, add them to the dry ingredients, and let your mixer swirl the ingredients for just a few seconds–just until they are imperfectly wet and mixed. If you beat the ingredients too long, your brownie batter develops air pockets and makes the texture more like a cake than a brownie.

Today I finally made brownies that tasted delicious, but even better–had the correct “brownie-texture” once I followed these simple rules:

  1. Use 2 boxes of brownie mix. I used this one:

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2. Double all your ingredients as per your box (obviously, you’re using 2 boxes).

3. Mix the wet ingredients separately and completely.

4. Add wet ingredients to dry ingredients and beat with mixer just until mixed.

5. Smear a decent layer of vegetable oil all over a 9×13 aluminum pan.

6. Pour brownie batter into super greasy pan.

7. Heat oven to 325 degrees.

8. Bake the brownies for 50-53 minutes. I baked mine for 51 minutes and they turned out perfectly gooey inside with a crackly top.

8. Let your brownies cool (and continue to cook in pan) for over 1 hour after you pull them out of the oven. I cut mine after about 2.5 hours.

They are still gooey inside but sufficiently baked! This has been my struggle!! Finally I have a decent brownie plan for future brownie creations.

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No Cereal in Cupboard? Granola from Scratch.. Plus- Our Tomato seeds have finally sprouted!

No Cereal in Cupboard? Granola from Scratch.. Plus- Our Tomato seeds have finally sprouted!

Now that I figured out how to make blog posts on my phone I can make content while I nurse my baby. But he’s super interactive with hands flailing the whole time. We will see if I can complete this post.

I’d like to blog 2-3 times each week if I could find the time– but for now, I’m staying committed to my 1x per week at least– no matter how bad or weird it is. Blogging is as much about getting into the groove as it is about the content.

To preface this post I’d like to be clear that I never really follow recipes, so I apologise for not being very decisive with the instructions. I just can’t get myself to do it– I feel like I’m locked in a straight jacket. Plus, l always learn something memorable when I make a mistake.

Today I woke up to find our 1 cereal box was almost empty. While disappointing, it wasn’t tragic.

I realized that I had a variety of on-hand items that might be concocted into granola.

Things like: oatmeal, shaved coconut, pecans, walnuts, dark chocolate, flax seed meal and wheat germ. Honestly, these were all I had. My raisins had been depleted a couple weeks ago and I didn’t have any dried cranberries or pumpkin seeds that so many recipes suggest. Oh well. I had enough items to make it work. A practical point in being creative, for me, is figuring out strategies to use what l already have– for as little money (and as few trips to the store) as possible.

The main thing you need to make granola is oatmeal. I found some random items here:

Recipe:

3 cups oatmeal

chopped walnuts (3/4 cup more or less)

chopped pecans (3/4 cup more or less)

Coconut flakes (I used 1/2 to 3/4 cup)

1/2 cup flax seed meal

1/2 cup wheat germ

Brown sugar (to your preference)

Broken up dark chocolate bar (or chips or whatever you have)

Dollop of honey

Splash of vanilla

1/2 tsp salt

1/4- 1/2 cup vegetable oil

300 degree oven and bake for 10 minutes? Or whatever. Just don’t burn it.

Mix everything up:

Spread on cookie sheet:

And store your freshly baked granola in an airtight container.

It tasted delicious! Now to store by in the pantry. 😀

In other good news? Guess what? Our tomato plants that we planted from seeds are finally growing! You probably remember this blog post: Greenhouse where we planted them.

Well here they are. Tiny tomato plants finally popping out of yogurt containers. They’re growing!