Well Thirty Second Chef is really the two minute chef this time. I'll keep working on that.
Sitka - Early arrival, Early breakfast, Ludvig's Bistro, quiet night with bar noise, Mellow Days Cafe, Twisty Turny Ferry back to Juneau, Back to work.
Bananas Foster, Josh the Recruit, Crew Chow Problems, "the wall", Bubblenet watching in Dibs, Rope swing, keeping food hot?
back at home.
Orville Delano Bunker (rejected)
John Brown Bunker
Caden
Parker
Pagan
Phinneas
Dylan
Thomas Glen
James Glen
Greyson
Earth oven
Office Chef
Debate boosters
diagonal thinking
kitchen reorganize
surety of the home
All stuff I was going to write about. Well, I wrote about it, kind of.
Now I'm thinking that "The Trees" would be a great name for a restaurant in downtown Eugene.
Politically, word from inside the Belt loop says Palin is making the Alaskans for Obama camp have to work harder. I'm sure a lot of Alaskans like the idea of voting for Palin, and furthermore, up here I'd say people are pretty familiar with the idea of having powerful people in Washington. I for one am going to get as many people I know to vote as possible. Stevens, Young, and others are older than Emperor Palpatine and keep Alaska rolling in braggarts and bacon. Personally I think Sugar and Bacon are better bedfellows, or at the very least, Milk and Honey Bacon.
Mmmmmyummmm
RECIPE TIME:
written by fingertip exclusively for the Thirty Second Chef:
Brown Basmati Chili Rice:
1 yellow onion,
Assorted fresh chiles, sliced or chopped, 1 cup (hotter or milder as you like - seeds out for mildest)
Toss with a few Tablespoons of Olive, Sesame, Peanut, or Vegetable oil over high heat
Cook a couple minutes - toss in a little wine if you have some leftover.
Add about a cup of whole baby carrots, bring up to heat and sautee briefly.
Add four or five smashed or minced cloves of garlic.
Add bbq or citrus marinated extra firm tofu, cut into cubes.
Add Three cups of brown basmati rice.
Add 9 Cups of water or chicken stock (I usually go 1/2 and 1/2 or 1/4 chix stock, 3/4 water).
Add a couple Tablespoons of Lemon Juice, fresh or not, up to you.
Cook at medium low heat with lid on for a while. When liquid goes away and rice is fluffy and soft, it is ready (47 1/2 minutes.) Towards the end of cooking, you can add any extra vegetables to the pot to steam - anything you're fond of, Zucchini, Cauliflower, Broccoli, Mustard Greens, green beans - whatever.
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Top and Core Peppers, and stuff with:
Toss the following two ingredients with 1/4 cup basalmic vinegar.
1 1/2 - 2 cups wedged tomatoes with seeds removed
1/2 - 3/4 cup crumbled feta cheese (the more the merrier)
make:
1/2 cup caramelized onions with 2 Tablespoons of garlic (saute a few minutes before onions are all done)
6-8 cups raw leaf spinach (or 4 oz. frozen chopped spinach) sauteed with onions and garlic
add:
-2 teaspoons dried Italian Seasoning
-more wine if you have some
-enough of the cooked brown rice from above to have enough filling to stuff all your peppers
-you can also add some meat here, like ham, salami, pepperoni, sausage, chicken, beef, or more tofu. mmmmmtofu.
Stuff topped and seeded peppers, surround with rice (add tomato sauce to the rice for 2nd baking, 1 8oz. can and 1/2 can of water or chix stock). Sprinkle Feta and chopped almonds over the rice and put tops back on the peppers.
Cover, bake on 400 for 1/2 hour, turn down to 350 for another 1/2 hour to 1 hour depending on how firm to mushy you want your bell peppers to be.
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Ginger Soy Dressing:
Mince one small chunk of ginger (about the size of a die) and chop a couple cloves of garlic.
Dice 1/4 of an onion.
Mix all these together with 1/2 cup soy sauce, 1/4 cup sesame oil, and 1/4 cup rice vinegar. Puree all these items together (I use a hand held stick blender).
Rest of the Salad:
Soak 1/2 cup raisins in your favorite rum,
Using the waffle cut tool on a slight diagonal to the baby carrots, making three or four cuts the same distance apart from each other along the length of the baby carrot, or barring that, just cut baby carrots into quarters lengthwise.
Using a regular knife, cut the apple into quarters and trim the core out of each quarter. Then proceed to chop the apple slices with your tool, or into similarly sized pieces as the carrots. In other words, small and edible.
Toss most, but not all, of the dressing into the salad.
Chop 1 cup whole almonds and toss them into a hot pan. Add 2 Tbsp. honey and stir until honey gets really hot (hot sticky, be careful!) and almost begins to smoke a little. Quickly toss in about 1 Tablespoon of butter, 1 teaspoon of Kosher salt, and all the leftover rum from the rum raisins turn heat to low. Stir until liquid is almost gone, remove, let cool and try to separate it into chunks while it cools (you may have to chop it with a knife once it cools, it's basically just candy at this point).
Toss raisins and Almond Rum Candy crumbles into the salad and then eat. (hopefully the peppers are about done by now.
Serves 4 - 8 people depending on how big they are.
Total Cooking time: 500 hours and 30 seconds.
