Greetings to you. The cooking column is back from its hiatus and up and running for the upcoming northern summer season. Already where we live in the desert south west USA we are into the 90’s for temperatures. Personally as I have said in other columns it is not my ‘cup of tea’ as the English expression goes, however, in these difficult economic times you go where the work is. Today we have two simple recipes both involving rice and both family favorites. They can be served hot or chilled as salads.
I would like to mention that the end of each column we will be adding a section called Something to Note – this will be a variety of things from ideas for snacks to recommended cooking/food websites – enjoy.
BACON & RICE
1 cup raw rice
1/2 a 1xlb packet of sliced bacon chopped into 1 inch pieces
1 good sized onion sliced and chopped crosswise
Fajita or taco seasoning
Additions (optional): corn, chopped tomatoes (2 or 3), chopped head of broccoli
Cook rice by whatever method you like. In a nonstick frypan, cook bacon and onion together and add seasoning. Add any additions at this point. Mix all ingredients together. Note: it’s a bit naughty but I don’t drain the bacon fat and I use it to mix the ingredients instead of butter or margarine. This is a great hot dish especially with the addition of the broccoli – it is as mentioned a favorite. It is also a great chilled salad, especially with the addition of the corn and chopped tomatoes. A little ranch dressing added to the mix if you are doing the chilled version gives the taste an extra boost.
LEVANT SALAD for 2 adults:
1 cup raw rice – when cooked by whatever method you like, add a little margarine
3 or 4 spring onions (green) chopped
1 cucumber sliced into rounds and then chopped into halves
1 can tuna
1 fresh corncob stripped (u can use a small can of corn but fresh corn is better)
A small amount of ranch dressing or blue cheese dressing is also nice
Mix altogether and chill well. It is truly delicious. This recipe can be eaten hot. In this respect, we sometimes have it with a roux based white sauce to which I add either one of the dressings mentioned for a little flavour and then pour the sauce on top of the rice mix.
WELCOME to Something to Note
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