Rubbishy Cookery

  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...

  I love hot pot Bibim Bap at Korean restaurants, with the crispy crunchy rice, delicate vegetables, runny yolk egg, and hot sauce all mixed together in the big hot bowl. But how can you make it at home? This post will show you how to make a rubbishy homage to this classic Korean dish. Ingredients: Note that the most important ingredient here is a kitchen small appliance: a waffle maker. I don’t remember when I last used my waffle maker to make actual waffles. I only use it now to “waffle” (yes, I just verbed the word waffle)(then I verbed the word verb) all sorts of things, mostly leftover starches. More on this in future posts. Note also the fresh rice cooker pot of jasmine rice. I usually use leftover rice for this, but my dinner companion had “seconds” of rice with last night’s dinner of braised tofu (presumably to dilute the braised tofu?) and there were no leftovers for today’s dish. Also note the fresh vegetables in the picture above. I have included the pick of the seasonal...

  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....

 Today’s recipe is a perfect lunch for when your stomach is a bit off, and it’s simple and easy to make, even with a broken ankle. Should that be your situation. Hypothetically. Ingredients: Directions: Because we are down and out, what with our GI distress and possible additional lower extremity injury, let’s make things as easy as possible and use the rice cooker. Today we’re going to make some converted white rice. White rice is our choice for settling our dodgy tummies today. Let’s save the high fibre brown rice for another occasion/ailment, such as a cold or flu. Let’s follow the directions on the package to make our perfect rice every time. 1 cup rice to 2 cups water in the rice cooker. Don’t forget to plug it in and turn it on! We’ve made those mistakes before, haven’t we? When the rice is done, start making the miso soup—directly right in the bowl! It couldn’t be easier! Spoon a spoonful of miso paste into your bowl and heat up some water (about 500ml) in a kettle but just ...