Wednesday, July 13, 2011
Nature's Table Cooking School
I'm about to embark into a new venture and open a recreational cooking school with nutrition in the mix. I have a store front picked out (boy is it a diamond in the rough right now) and just chose a logo last night. The excitement builds every day and almost can't contain myself right now! Check out my new logo! I'll keep everyone posted so you can come and enjoy a class or two, or three in the future. We'll be marketing like crazy these next few months while the space is being built out.
Thursday, July 7, 2011
Cooking Segment on CBS4Denver!
Today was truly an eventful day! Started out with CBS4Denver filming a segment on cheap healthy cooking at our class today. I got to wear a microphone with the battery pack hooked to the back. Fun stuff! Check out the video!
Sunday, July 3, 2011
Perfect Rice
I've always had troubles making rice. Either it was too sticky or too al dente. In my search to make the perfect rice I finally found a solution. Give it a try and you too will end up with perfect rice that's not sticky or gummy.
Perfect Rice
Equipment used: Pressure Cooker; 4 quart pot
Ingredients:
2 cups brown short grain rice, soaked and rinsed
*4 cups chicken or beef stock (water works too)
1 t salt
In the 4-quart pot bring 4 cups of liquid to a boil.
In the pressure cooker, dry toast, over medium heat, the rice until nice and nutty, about 8-10 minutes. Add the hot liquid and salt. Put the lid on the pressure cooker. When the pot is under pressure (indicated by the yellow pressure indicator that pops up on the Fagor models) begin the timer for 10 minutes.
After 10 minutes. Release pressure according to the manufactures suggestions and taste the rice. If it's done place the lid back on and let steam for 10 minutes. There will be liquid in the pot so don't be alarmed. Strain, season according to taste and serve. If the rice is not done, place the lid back on and place on the stove and cook at pressure for 3-5 more minutes.
This, by far, is my favorite method. I know I have to get an extra pot dirty but the end result is worth it to me!
Why should I soak my grains? Read this article to find out why...
TIP: Make double and use later in the week!
*I used my leftover pork stock from my Carnitas.
 |
| 4-quart Pressure Cooker works best |
Equipment used: Pressure Cooker; 4 quart pot
Ingredients:
2 cups brown short grain rice, soaked and rinsed
*4 cups chicken or beef stock (water works too)
1 t salt
In the 4-quart pot bring 4 cups of liquid to a boil.
In the pressure cooker, dry toast, over medium heat, the rice until nice and nutty, about 8-10 minutes. Add the hot liquid and salt. Put the lid on the pressure cooker. When the pot is under pressure (indicated by the yellow pressure indicator that pops up on the Fagor models) begin the timer for 10 minutes.
After 10 minutes. Release pressure according to the manufactures suggestions and taste the rice. If it's done place the lid back on and let steam for 10 minutes. There will be liquid in the pot so don't be alarmed. Strain, season according to taste and serve. If the rice is not done, place the lid back on and place on the stove and cook at pressure for 3-5 more minutes.
This, by far, is my favorite method. I know I have to get an extra pot dirty but the end result is worth it to me!
Why should I soak my grains? Read this article to find out why...
TIP: Make double and use later in the week!
*I used my leftover pork stock from my Carnitas.
Saturday, July 2, 2011
Happy 4th!
What are you cooking on the 4th? We went to Farmer's Market today and bought buffalo burgers and brats. Then headed on over to Natural Grocers and got some organic corn on the cob, strawberries, raspberries and blueberries. It's American food, my style! Enjoy your weekend!
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