Rubbishy Cookery

  This recipe could be subtitled: Or, how to use up refrigerator dregs and leftovers before going on a trip. Here we go! Ingredients: The photo above shows the ingredients I intended to use (chopped quarter green cabbage, big hunk of salted butter, one egg that turned into two eggs, and leftover Jasmine rice) when I started this meal, and it was simply going to be buttery stir fried cabbage with reheated (or waffled, see Recipe #11) rice and a fried egg. But then I got thinking about turning everything into a one pan meal and decided to go a different route, so out came these guys: That’s tamari sauce and toasted sesame oil in the photo above. Here we go! Directions: Melt big hunk of butter in the hot pan, add chopped cabbage and stir fry: Get the cabbage nicely cooked and wilted and a bit browned: Then add the cold leftover rice and incorporate: Get the rice nice and warm and browned a little, and stir in some tamari sauce and toasted sesame oil: Stir it all together then crack in...

  Warning: this post isn’t just rubbishy, but it’s also sad and pathetic in tone and spirit.  This is a great recipe for when you have a nasty viral respiratory infection. And possibly still recovering from a lower limb injury. Should you find yourself in that most unfortunate situation, but still able to cook. Kind of. Also, if this was a major part of your childhood: If this book in particular, and Maurice Sendak in general, weren’t a major part of your childhood, run don’t walk to your nearest library and check it and him out. I’m just assuming that this recipe is going to turn out well, because of my confidence and current health pickle. I’ve never made chicken soup with rice this way before, nor have I ever made chicken soup with rice in the dead of summer, but here we are. Ingredients, part I: Ingredients, part II: Very important ingredient close up: Yes, this is a quick and easy chicken soup, and fits in well with the blog’s rubbishy cookery theme. In an ideal world, it...

  Continuing our dodgy tummy/lower extremity injury series, and using the leftover rice (immediately chilled after cooking, no b. cereus here!) from yesterday’s recipe, we have a classic old world recipe with extras! My grandfather ate rice mit milk for breakfast every morning, but his version was simply leftover white rice reheated with milk. Cheap und gut! This version—my spin, qualifying it for this blog—takes the classic rice mit milk, then goes a sweet step further. But is no less appropriate for those in mild GI distress. I call this a breakfast, but it could easily be a snack, dessert, or bedtime treat. Ingredients: Directions: Put your leftover rice in a bowl and add your milk of choice. I’m using whole cow’s milk, but I have done this with non-dairy milks and it’s fine. I *may* have added a bit too much milk here. That’s okay. Don’t panic. This recipe is very forgiving. Put your bowl in the microwave. I have assumed you are using a microwave safe bowl and have a microwave....