SPICY FRIED FISH

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I’m always looking for delicious ways to prepare fish. And we love cod. But cod is not a strong flavored fish, so that means it needs a little flavor boost from either the method of preparation or from the sauce it is served with. But Mr. C. is a strong believer that not only should the fish itself be flavorful, there simply must be a sauce or aioli to create perfection.

So yesterday I went on line and found yet another combination of spices that sounded appealing. I messed with the amounts, but the spice combination itself comes from the Kitchen Stewardship site and calls itself “St. Peter’s Seasoning”. It’s really a wonderful spice blend. (I’ve only been looking for the perfect fried fish recipe for 50 some years now. And this comes as close as any that I have tried. I added the flour, cornmeal, and milk part, and that worked very well with the spice combination. This is now my go-to recipe when I want a really tasty fried fish. And just in case you were worried. This coating is spicy, but not crazy spicy. And of course, you can always cut down or totally eliminate the cayenne pepper from the recipe.)

So please give this recipe a try. Although I used cod last evening, I think it would work just as well with halibut or any other firm fleshed fin critter. Happy dining.

1 T. granulated garlic

1 T. kosher salt

1 T. paprika

1½ tsp. onion powder

1½ tsp. freshly ground black pepper

1½ tsp. dried oregano leaves (ground in a mortar & pestle)

1 tsp. dried thyme leaves (ground in a mortar & pestle)

¼ tsp. cayenne pepper, or to taste  

½ c. unbleached all-purpose flour

1/3 c. finely ground cornmeal

½ c. milk

2 lb. fresh cod (the thicker the fillets the better), cut into portion size pieces

veggie oil

Blend the granulated garlic, salt, paprika, onion powder, pepper, oregano, thyme, and cayenne pepper together in a shallow pan. Whisk in the flour and cornmeal. Set aside.

Pour the milk in another shallow pan. Place the cod in the milk, turn the fillets so that all sides have been exposed to the milk, and refrigerate for 20-25 minutes.

Pour enough oil in a fry pan to coat the bottom. Heat to medium-high. When the oil is hot, remove the fish from the milk and coat with the flour/corn meal/spices mixture. Fry the fish until it is nicely browned. Carefully flip and cook the second side of the fish until it too is nicely browned. Remove the fish to a wire rack and serve immediately. I like to serve this fish with a simple tartar sauce. (See recipe below)

Simple Tartar Sauce:

¾ c. light mayonnaise

2 small garlic cloves, finely minced

1 tsp. finely grated lemon peel

4 tsp. fresh lemon juice

1-2 T. finely chopped dill pickle

1 T. finely minced onion

¼ tsp. kosher salt

freshly ground black pepper

Combine all ingredients. Refrigerate until needed.

CHOCOLATE BOURBON CAKE

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So what do you make to take along on a golfing vacation with friends that would be considered a complimentary dessert to go along with “cocktail lab”? Well, I guess before I answer that question, I should explain what constitutes “cocktail lab”. In our case, it meant trying new drinks on each other that contained ingredients that were mostly foreign to the majority of us. Like – Fernet Branca liqueur*, pear liquor, Cynar**, King’s Ginger Liqueur, and muddled cucumber to mention a few.  

Having provided you with that little bit of information, you can now undoubtedly understand why I chose this recipe to share with our friends. (And yes, you can peek at the recipe before continuing with my narrative.)

And should you be wondering, there was actually some golfing that happened along with trying new and interesting adult beverages. Not to mention enjoying some wonderful meals together, both homemade and at restaurants. And in-between the rain showers, we also managed a few walks, hikes, bicycle rides, and a great visit to an antique mall. All and all a most pleasant time with our dear friends Todd and Cindy, Tim and Suzie. Could not have been a better way to spend our time.   

So I hope you enjoy this incredible cake slightly modified from a recipe I found on the Laughing Spatula web site. The cake is easy to prepare, the taste is amazing, the frosting is to die for, and it stays moist and delicious for several days. But beware. It is intensely rich. A small piece goes a long way. But do try it. It’s one of the best chocolate cakes I have ever tasted.

And if you happen to be a jazz lover and live in or near Anacortes, come enjoy the timE3 jazz trio at the Rockfish Grill on Wednesday, June 5th. And as you sit there enjoying the music, imagine Tim (bass), Todd (drums), and Mr. C. (piano) enjoying time together in Sunriver, Oregon playing golf, eating hotdogs and drinking a beer at the turn, and sharing way too many funny stories along the course. Because that’s exactly what I will be doing too. Watching these three successful, wonderful men enjoying themselves so completely always makes me happy. And of course I get to spend time with their fabulous wives and other great friends while the guys are busy making music. And that too makes me extremely happy. Life just doesn’t get much better. As I have said before, I am one lucky lady! And part of the reason definitely belongs to the many wonderful friends we are so very lucky to have in our lives. Here’s to all of you who by your very being enrich our lives. Cheers!

Cake:

2 eggs

2 c. granulated sugar

1 c. sour cream  

½ c. vegetable oil

2 tsp. vanilla

½ c. water  

½ c. bourbon

2 c. unbleached all-purpose flour

1 c. unsweetened cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder)

1½ tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. espresso powder (I use Medaglia d’Oro)

½ c. mini semi-sweet chocolate chips

Ganache Frosting:

1¼ c. semi-sweet chocolate chips

1 c. heavy cream

3 T. bourbon

1 tsp. vanilla

pinch salt

Cake Directions:

In large mixing bowl combine egg, sugar, sour cream, vegetable oil, and vanilla until well blended. Add bourbon and water; mix until completely smooth.

Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Add to the egg mixture. Beat only until just combined. Stir in the chocolate chips.

Pour into a lightly buttered 9 x 13-inch baking pan, glass preferred.  

Bake in a pre-heated 325 degree oven for 45-55 minutes or until a toothpick inserted into the center comes out almost clean. (When done, the middle part of the cake might still adhere a bit to your toothpick. Not to worry. You just don’t want the rest of the cake to get too done.)

Remove from oven and let cool completely before spreading on the ganache frosting.

Ganache Frosting Directions:

Pour chocolate chips in large microwave save bowl and microwave for one minute until chips are just soft. In another microwave safe bowl or in a pan on your cooktop, heat cream until it just begins to boil.

Pour hot cream over chocolate chips. Let sit for 2 minutes before stirring with whisk until the chocolate mixture is smooth and creamy. Stir in the bourbon, vanilla, and pinch of salt.

Cool in the refrigerator until the consistency is fairly thick, 30-45 minutes. (Can be made ahead and microwaved for 20 seconds or so before spreading on the cooled cake.)

*Fernet is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits. Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestive. It usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16% and 40%.

**Cynar is a bitter liqueur made from various herbs and plants, the most prominent being artichoke.   The bitterness is offset by the citrus from the lemon juice and grapefruit bitters.

   

BLUE CHEESE, CREAM CHEESE, AND DATE SPREAD

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For those of us for whom God created blue cheese, this spread is going to be seriously up your alley. It is so delicious, that you might seriously wonder if some benevolent deity didn’t have at least some input into its creation. This spread is just that scrumptious!

So in adhering to my full disclosure policy, this dish is really just my take on an Epicurious recipe for Date & Blue Cheese Ball. The main gist of the recipe is all Epicurious. I just took the liberty of changing a couple of quantities, removed walnuts from the ingredient list, adjusted the preparation instructions, and prefer serving it in a lovely serving dish rather than forming it into a ball. But the thanks and credit still belong to Epicurious.    

Of course, I already knew that I loved the combination of blue cheese and dates because of my recipe for Bacon Wrapped Blue Cheese Stuffed Dates already on this site. But as with every dish, I like to change things up a bit just for the shear fun of it. And creating a creamy blue cheese and date spread held a great deal of appeal. (Plus I am trying to stay away from bacon. I know – good luck with that!)

I whipped this up last Friday to take along to our friends Paul and Vivianna’s home. Great fun that evening sharing wonderful food with wonderful friends. There is just nothing finer than the combination of great friends and great food. Thanks again Vivianna and Paul for another fabulous dinner.

So next time you need an easy to prepare appetizer to serve to family or friends, make this delightful spread. It is just so, so good. And you can make it ahead. In fact, it’s even better if made a day or two ahead. How lovely is that! Enjoy

8 oz. cream cheese, room temperature

5 oz. blue cheese, roughly crumbled

3 T.  buttermilk

1 T. minced shallots

pinch kosher salt

freshly ground black pepper

1 tsp. grated lemon zest

2 T. minced fresh Italian parsley

8 pitted dates, roughly chopped, plus 2 more chopped for garnish   

 In the bowl of a food processor, whirl the cream cheese, blue cheese, and buttermilk until smooth and creamy. Add the dates, shallots, salt, and pepper and whirl just until the dates are finely chopped. Do not over whirl. Add the lemon zest and pulse a couple of times or until the zest is evenly distributed.

Scoop the mixture into a bowl, cover with plastic wrap, and refrigerate for several hours or up to 2 days.

Before serving, decorate with remaining 2 chopped dates and minced fresh parsley. Serve with crackers.  

MARINATED FRESH VEGGIE SALAD

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I absolutely love a salad that can be made ahead of time. So a salad that is both delicious and actually requires some quality time in the refrigerator will always rate a five star review from me! So in my estimation, this slightly modified Iowa Girl Eats food site recipe definitely merits the full five stars. If not more!

(Huh, if there can be an A+ given for academic over-achievement, perhaps there should be a 5 star+ category also for exceptional recipes. I ponder this conundrum only because to my thinking, this is a 5 star+, bomb (excuse the slang) of a recipe!)

Plus it couldn’t be easier to prepare. And beautiful? Oh my yes! Gorgeous colors. And, it’s crunchy. (You know – crunchy – that all too elusive “something” missing from way too many American dinner tables.)  

So next time you need a make-ahead salad for your family or invited guests, give this dish a try. You will not be disappointed. And neither will those you choose to bless with your culinary efforts. After all, the salad is gluten free, vegetarian, sugar free, low in fat, high in fiber, not too high in salt – making it therefore eligible to all, except of course for those few poor souls adhering to a vegan diet. (They can’t have Dijon mustard.) But for the remaining 99.5% of us, this dish is about as healthy, while still being totally edible as it gets. Need I say more? Nope!!

1/3 c. extra virgin olive oil

1/3 c. red wine vinegar

2 T. minced shallots

1 T. Dijon mustard

2 tsp. Italian seasoning

2 cloves garlic, finely minced

freshly ground black pepper

2 c. cauliflower florets

1 basket cherry or grape tomatoes  

2 small carrots, chopped  

1 c. sliced celery

1 English cucumber, semi peeled, seeded then chopped

1 yellow bell pepper, seeded then chopped

kosher salt

Combine the olive oil, vinegar, shallots, mustard, Italian seasoning, garlic, and pepper together. (May be made ahead.) In a large covered glass container, pour ¾ of the dressing over the cut veggies and refrigerate overnight. Just before serving toss with remaining dressing and salt to taste.

HONEY, THYME, AND BALSAMIC GLAZE DRESSED BEETS WITH FETA CHEESE

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There is just something about beets. I love them. Well, I love them now. Not so much when I was a kid. Because when I was a child, beets came one way only – pickled. And as much as I loved dill pickles, I hated pickled beets. I still hate pickled beets, even though I haven’t tasted one since I was old enough to cause a horrific scene at the dinner table! But I know for certain, I still hate them. And if they haven’t passed my lips in 70 some years, it simply ain’t going to happen! (And don’t be concerned. That sound you thought you just heard, was just me stomping my foot emphatically on the floor!)

But beets when featured in recipes such as Russian Borscht, Beets in a Lemon-Garlic Vinaigrette, or Remolacha (Argentine Beet Salad) (recipes already on this site) are absolutely divine.

So when I wanted a new beet recipe to serve recently, I went on line and stole a few ideas from the several cooking sites I visited. And this recipe is the result.

So next time you want a veggie side dish that is healthy, beautiful, tasty, and easy to prepare, give this recipe a try. (And yes I know. As a rational (mostly), mature (most of the time), reasonable (again, most of the time) adult, I should give pickled beets another chance. But I don’t want to. I don’t have to. And I’m not going to. End of subject!)

3-4 lbs. fresh beets, as evenly sized as possible

1 T. extra virgin olive oil

2 T. honey

1 T. balsamic glaze

2 tsp. fresh thyme leaves

1 tsp. seasoned salt

freshly ground black pepper

½-¾ c. crumbled feta cheese

Wash the beets, but don’t peel or even remove either end of the beet. (If the greens are still attached, cut them off about 1-inch from the beet.)

Place the beets in a steamer and steam until they are fork tender, 30-40 minutes. Meanwhile, while the beets are steaming, whisk the olive oil, honey, balsamic glaze, thyme, seasoned salt, and pepper together in a medium sized bowl. Set aside.

When the beets are tender, carefully remove them to a cutting board and let cool about 10 minutes before cutting off both ends, peeling, and cutting into ¾ inch pieces. Add beet pieces to the dressing as you cut them. The warmer they are when they hit the dressing, the better the flavor of this dish. Toss until the pieces are well covered with the dressing.

Allow to cool to slightly warm, then stir in the crumbled feta cheese. (You don’t really want the feta to melt. You want the small crumbles to add a color contrast as well as a complimentary flavor to the dish.) Taste and add additional olive oil, balsamic glaze, or kosher salt if needed. Serve either slightly warm or at room temperature.

Note: If making ahead, refrigerate the dressed beets before adding the feta. Remove from the refrigerator ahead of when you plan to serve so that the beets can come to room temperature. Add the feta just before serving.  

GRAPE AND PECAN SALAD

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This recipe is a spin off combination from a salad our dear friends Mark and Vicki introduced us to. And also from a simple brown sugar and sour cream sauce I make to top fresh strawberries. So keeping both dishes in mind, I whipped up this delicious salad to serve yesterday for a family dinner.

Now granted, there are many recipes out there for grape salad and they were my inspiration for this recipe. (Thanks to Vicki, that is!) And my recipe is not that different from all the others out there. Except, that I have greatly reduced the amount of sugar used in this dish. I have also used both granulated and brown sugar in the dressing itself.  And frankly, I think the combination of sugars makes for a much tastier flavor than using granulated sugar alone. The granulated sugar gives the salad the sweetness it requires, while the brown sugar gives the dressing an almost caramel richness.

So instead of sprinkling brown sugar on top as a garnish, which seems to be regarded as the proper way to use brown sugar in this salad, I decided to add it in with the other dressing ingredients. (I’ve always been a bit avant-garde when it comes to culinary integrity, so why change now?) Suffice it to say, the salad was well received yesterday and I am happy to share the recipe with you today.

And before I release you to continue browsing the internet or in some way perform a task much more beneficial than reading my ramblings, I must tell you, even though you can quickly glean the information by simply reading the recipe below, this dish is way easy to make. Nuff said!

4 oz. cream cheese, room temp.

½ c. sour cream

1 T. granulated sugar

1 T. brown sugar

1 tsp. vanilla extract

1 lb. seedless red grapes (cut in half if really large)

1 lb. seedless green grapes (cut in half if really large)

½ c. toasted roughly chopped pecan pieces

In a medium mixing bowl, blend the cream cheese, sour cream, sugars, and vanilla together until creamy and smooth. Add the grapes and carefully stir until the grapes are evenly coated. Cover and refrigerate for several hours or overnight.

Just before serving stir in ¾ of the pecans and transfer to a serving bowl. Sprinkle remaining pecan pieces on top for garnish.   

GRILLED ASIAN MARINATED FLANK STEAK

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Yesterday was a swell day. I made a few more reservations for our upcoming trip to Eastern Europe, got caught up on my “to do” list, and tried a new recipe featuring flank steak. (How could a day be more perfect than that?) Well – the only thing that would have made it even better is if I’d remembered to take a picture of the flank steak before we gobbled it down! But hey! I’m kind of out of the habit since I haven’t been posting recipes as regularly as usual. (Four weeks on a trailer trip and then two weeks of planning our next trip, is my only excuse!)

But I’m back now and eager to share exciting new recipes with you like this one I modified from the Skinny Taste site.

As I mentioned a few weeks ago, I have been on an Asian food kick for months now. So when it came time to think about last evenings’ dinner, I went searching for an Asian inspired marinade for the flank steak that was thawing in my sink. And I found this marvelous and simple recipe.

Mr. C. grilled the steak to perfection, and along with purchased frozen pot stickers “fried” in my air fryer and Sunomono Salad (on this site), we supped royally last evening.

So next time you want a simple and delicious flank steak for dinner, give this recipe a try. And if you have never cooked a flank steak, you are in for even more of a treat. So easy to prepare and the taste is simply marvelous. Just don’t cook the pickles out of it! If you don’t like your beef steak on the rare side, walk away from this recipe. Flank steak will get tough if you cook it too long. It will also loose flavor.

But, I would encourage you not to go to the other extreme either. Not with flank steak. Flank steak is at its best when medium rare. If you like your steak truly rare or even blue rare, then grill a flatiron or top sirloin steak instead. (And yes, I love rare steak as much as the next gal. Moo….) But different cuts of steak are simply tastier when cooked properly. And flank steak is no exception. Medium rare. Repeat after me – medium rare! Thank you. (And enjoy!)

¼ c. reduced sodium soy sauce or Tamari  

1 T. vegetable oil

2 T. honey

1 tsp. sesame oil

2 cloves garlic, minced

2 tsp. minced fresh ginger

freshly ground black pepper

pinch crushed red pepper flakes

4 thinly minced green onions, divided

1 tsp. seasoned or regular rice vinegar

1 lb. flank steak, trimmed of all fat and silver skin

In a medium-size bowl, combine the soy sauce, vegetable oil, honey, sesame oil, garlic, ginger, black pepper, crushed red pepper flakes, and half of the minced green onions. Remove 3 tablespoons of the marinade and combine it with the rice vinegar in a small bowl. Cover and refrigerate.   

Place remaining marinade and steak in a 1-gallon re-sealable bag (remove as much air as possible) or in the bottom of a small shallow container (cover the pan with plastic wrap).  Refrigerate for at least 6 hours or for up to 12 hours. Turn the steak every hour or so during this time. Remove from refrigerator about 45 minutes before you plan to grill the meat.

Remove the steak from the bag or pan and discard the marinade. 

Set the grill to high heat. Carefully grease the grill with some oil. Once the grill is hot, add the steak.

Cover and cook the steak until well browned, about 3 to 4 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. Use a thermometer to make certain the temperature doesn’t surpass 122 degrees for a perfect medium rare steak. (If you cook flank steak until no pink is showing, it will be tough.)

Remove from grill, and tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Garnish with the remaining green onions. Serve immediately. Pass the reserved marinade as a sauce.

GF PEANUT BUTTER COOKIES

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One of the amazing spots we were lucky enough to snag on our recent trailer trip. KOA in Placerville, CA
Another view of this site plus Mr. C. enjoying a drink and his book before dinner.
The island on the pond.

Just before leaving on a trailer trip, I always make granola, a couple of main dish entrees for the trailer freezer, and cookies. (One simply can’t go on holiday without cookies!) But this time my right foot was giving me trouble, so standing too long was painful. I remembered that I had been wanting to try a gluten free peanut butter cookie, so no time better than the present to see what I could come up with.

And because I needed enough cookies to make it through 4 weeks, I made certain that the recipe I glommed together from several recipes posted on the internet would be large enough to accommodate my needs. And oh am I glad I did! These were the best peanut butter cookies I ever made, or tasted for that matter. They were so crunchy and so flavorful. And ever so simple and quick to fix. I didn’t even need my mixer. So not only was my foot happier, my mouth was seriously pleased with the results.

So next time you want a simple and perfect cookie, and don’t have the time or energy to spend getting out your mixer, creaming the butter and sugar, etc. etc., this is the recipe for you.

Mr. C’s only comment: “I think they would be great with chocolate chips in them too!” So next time, there will be mini chocolate chips in the mix. Still only 6 ingredients! Can’t be much simpler than that!

2 c. chunky peanut butter (not the old fashioned or freshly ground kind)

1 c. brown sugar, firmly packed

2 tsp. baking soda

2 lg. eggs

1 tsp. vanilla extract

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.

Stir the peanut butter, brown sugar, and baking soda together in a medium sized bowl. (I use a regular table knife for this process. Works great!)  

In a small bowl, beat the eggs and vanilla together. Add the egg mixture to the peanut butter mixture and stir until well blended.

Drop balls of dough using a small ice cream scoop onto prepared baking sheet 2-inches apart. Press down lightly with your fingers to flatten cookies a bit. Bake for 14-17 minutes or until edges and tops start to brown. If you prefer crunchier cookies, bake a minute or two longer. 

Remove pan from oven and allow cookies to cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Note: For chocolate chip peanut butter cookies, add ½ cup mini chocolate chips to the batter.

And sorry about no picture of these cookies. Just too busy getting ready to leave on our trip to even think about snapping a picture. That, and my camera was already at the trailer anyway!

BAKED TERIYAKI HALIBUT

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OK, I am never going to buy bottled teriyaki sauce again. (Of course I might have to if I’m traveling, but if I’m at home, there is no reason to spend the money or to settle for a product that is less than perfect.) Because in making this dish the other evening, I was blown away by the complex flavor in this simple recipe for teriyaki sauce.

Now one thing you should know. This is an Emeril Lagasse recipe. And if I had the opportunity, I would kiss his toes. He really understands food. So after saying that, I need to give full disclosure. I changed his recipe to fit my way of preparing food. (Now there’s a new concept, right?!?!)

But truly, any way you look at it, this is a dish fit for the Gods. It’s simple. It’s delicious. It’s NW cuisine at its finest. (Well NW with an inspired Asian (via New Orleans) influence.) Just make it soon. It is over the top amazing. Thank you dear Emeril.

1/3 c. mirin or rice wine

½ c. soy sauce

1 T. sugar

2 tsp. minced gingerroot

1 garlic clove, minced

pinch cayenne

2 (6-7-oz.) halibut fillets

minced green onions, as garnish

Combine the mirin, soy sauce, sugar, ginger, garlic, and cayenne in a small saucepan and bring to a boil. Lower heat and simmer until reduced to a syrup like consistency, 5 to 6 minutes. Remove from heat. (Don’t reduce too much.)

Pour a thin layer of the sauce/syrup in the bottom of a lightly greased baking pan. Place the halibut fillets skin side up in the sauce. Marinate for 1 hour.

After an hour bake the halibut in a pre-heated 400 degree oven for 12-15 minutes or until the flesh is opaque and the internal temperature has reached 140 degrees. Remove from oven and serve flesh side up garnished with green onions. Pass the remaining teriyaki sauce. Great with Asian Flavored Steamed Rice (on this site) and a steamed green veggie.

All I can say is – don’t be daft! Make the sauce, but at least double the recipe. This is truly the teriyaki sauce you have always dreamed of. But if you are like me, never quite achieved!

So Emeril, you Asian (not) darling – thank you. I shall forever be in your debt. And if you ever desire a Camano Island experience, we (Mr. C. and I) are here for you! Mi casa es tu casa!

ASIAN FLAVORED STEAMED RICE

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Some days, the most difficult decision I have to make is what side dish to serve for dinner. Now, realizing that my life before retirement was a bit more hectic and fraught with adventure (raising children), careful consideration (I worked in human resources), and all the other plethora of daily life associated with being alive, I truly cherish my lack of real and meaningful responsibility at this stage of my life. Like deciding to prepare a rice dish rather than a potato dish.

Now of course I’m not intimating that on occasion I don’t have resolutions to make of greater importance then what side dish to fix. Of course I do. But they come fewer and further between now, not to mention they don’t resonate with me the way they did when I was younger. Advancing age and a whole lot of life experience really does have its benefits. But it also doesn’t mean that on those days when my main concern is menu planning, that I don’t appreciate the heck out of the beautiful life I am living.

So in order for you to also live a life full of simple and beautiful things, I offer up this recipe. It is absolutely delicious, and perfect with almost any kind of simply prepared meat or seafood. With its slightly Asian flavor, of course it goes well with any Asian dish. And your kids will love it.

So if you are at that stage in your life when you have so many more important things to worry about than what side dish to serve, or don’t want to be bothered thinking about it at all, let me recommend this fast, easy, and flavorful recipe. Enjoy!

2 c. chicken stock

1 c. white rice

1 scant T. low sodium soy sauce

1 scant T. toasted sesame oil

2 green onions, very thinly sliced, opt.

3 T. toasted slivered almonds, opt.

Combine the stock and rice in your rice cooker. Hit the cook button and walk away. When the rice cooker turns off, stir in the soy sauce, sesame oil, and green onions. Keep covered and on warm setting until ready to serve. If using, stir in the toasted almonds just before serving.