Dayrecipe Food Community

“My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch,” writes Joyce Litz of Albuquerque, New Mexico. “At the time she didn’t know how to cook, and learning wasn’t easy — the place didn’t even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry.”

Serve with diced cucumber mixed into yogurt.

Makes 4 to 6 servings.

INGREDIENTS

• 1/4cup (1/2 stick) butter
• 1tablespoon finely chopped peeled fresh ginger
• 1 1/4teaspoons curry powder
• 1/2teaspoon grated lemon peel
• 2cups small cauliflower florets
• 1/2cup diced red bell pepper
• 1/2cup chopped green onions
• 1 1/2cups long-grain white rice
• 2cups water
• 3/4teaspoon salt
• 1cup frozen peas, thawed

DIRECTIONS Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, thenrice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.

One of my favorite meals was made by finding some leftover meat or fish and
some cooked rice, and tossing them in a skillet with whatever caught our
fancy. When you’re good and hungry, a mixed-up quick meal tastes every bit as
good as any long pot [long-cooked dish]. And you don’t have to wait.

Makes 4 to 6 servings.

INGREDIENTS

• 1 tablespoon cooking oil
• 1/2 medium green bell pepper, chopped
• 1/2 medium onion, chopped
• 2 eggs, beaten
• 2 cups cooked rice
• leftover chicken, pork chops, hamburger, fish, shrimp, bacon, or whatever

DIRECTIONS Heat the oil in a skillet. Add the onion and bell pepper and stir-fry 3
minutes. Add the eggs and scramble. Put in the rice and your favorite meat,
stir-fry, and the aroma will get your taste buds hungry. Serve immediately
for breakfast, dinner, or supper.

Active time: 15 min Start to finish: 45 min

Makes 8 servings.

INGREDIENTS

• 1medium onion, finely chopped
• 3garlic cloves, finely chopped
• 3tablespoons olive oil
• 4teaspoons curry powder
• 2cups long-grain white rice
• 3 1/4cups water
• 2teaspoons salt

DIRECTIONS Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.

Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.

Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

Makes 6 servings.

INGREDIENTS

• 2 1/4cups water
• 1cup long-grain brown rice (such as texmati)
• 2teaspoons coarse salt2tablespoons champagne vinegar or white wine vinegar
• 2teaspoons sugar
• 2tablespoons olive oil
• 1pound tomatoes, cut into 1/2-inch pieces
• 1cup (packed) fresh basil leaves, finely chopped

DIRECTIONS Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.

Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Ginger and sesame lend an Asian accent.

Makes 4 servings.

INGREDIENTS

• 3tablespoons vegetable oil
• 2teaspoons minced fresh ginger
• 1/4teaspoon dried crushed red pepper
• 16uncooked jumbo shrimp, peeled, deveined3tablespoons fresh lime juice
• 2tablespoons soy sauce
• 3cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
• 1mango, peeled, pitted, chopped
• 4green onions, thinly sliced8ounces sugar snap peas
• 1teaspoon oriental sesame oil
• 1teaspoon sesame seeds410- to 12-inch metal skewers

DIRECTIONS Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper inbowl. Add shrimp; toss. Chill 2 hours.

Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.

Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.

Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.

Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.