Sunday, September 21, 2008

Jessica's Made-Up Thai Dish

You'll have to forgive the lack of preciseness in this recipe =) I made it up with all the things that looked or smelled yummy to me! And it turned out great!

You will need:
Chicken (I used 1 boneless skinless chicken breast)
Rice Noodles (I used an entire package)
Bamboo Shoots (I used one 1 can - I suggest using half a can.)
Chow Mein Noodles (I used about 1/3 of a tin)
Water Chestnut (I used 1 can - I suggest using half a can.)
Other vegetables (I used peppers)
Soy (about 1/4 cup)
Sesame Oil (1 TBSP maybe)
Garlic (no idea - do it to preference!)
Basil (no idea - do it to preference!)
Chili Pepper (no idea - do it to preference!)

This is what I did:

  1. Cook the chicken with salt. Cube.
  2. Prepare Rice Noodles as directed on package.
  3. Add everything except Chow Mein noodles. Let everything heat up.
  4. Add Chow Mein Noodles and serve immediately.
I prepared everything (except the chicken) in a Wok. I don't know if I did it right, but I had fun, and it came out tasting yummy!!

Friday, September 12, 2008

Rice Pudding


3/4 cup uncooked white rice (I used Jasmine)
2 cups of milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
Sprinkle of cinnamon
1/8 cup brown sugar
1 tablespoon butter (I used coconut oil)
1/2 teaspoon vanilla extract


  1. In a medium sauce pan bring 1 1/2 cups of water to a boil. Stir in rice and reduce heat, cover and let simmer for 20 minutes.
  2. In another saucepan combine the cooked rice, 1 1/2 cups of milk, sugar and salt. Cook over medium heat until it is thick and creamy, about 15-20 minutes. Make sure to stir frequently.
  3. Add in remaining 1/2 cup of milk, beaten egg, cinnamon and brown sugar. Cook 2 more minutes, stirring constantly.
  4. Remove from heat and stir in butter (or coconut oil!) and vanilla.
Review: I adore the store bought rice puddings in those little containers, and can never get enough of it - this stuff is SO MUCH better than that!! I doubled this recipe and it made a ton!
It is great warm or cold!

Tuesday, September 9, 2008

Onion Rings


  • 1 large onion, cut into 1/4 inch slices
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon seasoning of choice such as Tony Chacheres Creole seasoning (optional)
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry bread crumbs or cracker crumbs
  • seasoned salt to taste
  • 1 quart oil for frying, or as needed

  1. Heat the oil in a deep-fryer to 365 F
  2. Seperate the onion slices into rings and set aside. In a small bowl stir together the flour, baking powder and salt.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack should be placed over a sheet of aluminum foil for easier clean up.
  4. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling to the onion ring. Repeat with remaining rings.
  5. Deep fry the rings a few at a time for 2-3 minutes or until golden brown. Remove to paper towels to drain.. Season with seasoning salt and serve.
Review: Simply put - the best! Paul made these, so I'm not sure how much work they are - they didn't take him too long to make though, so it can't be that bad :)
These taste incredible! If you make extra then you can freeze them and reheat for another time.