Garlic Rice with Mustard Greens

Way before the lock down was finalized and people went into food hoarding status, this table bought a 20 lb bag of rice. Why, you ask? Simply because I was tired of running out of rice. Some tables eat pasta, others potatoes, others bread. This table eats rice. Breakfast rice (bean and cheese and rice tacos), lunch rice (tacos with rice, nachos with rice), dinner (porky rice, chicken and rice, stir fry and rice), and dessert (rice pudding).

One cup uncooked rice results in three cups cooked rice. If served for dinner as a side, cooked rice nets less than a half cup of rice as leftovers. With so many rice recipes twenty pounds should last about two and half months. Better get cracking on new rice recipes like Garlic Butter Rice with Kale.

Modifications Made:

As to be expected, the cooking instructions were not followed. Rice was cooked by itself as normal, no changes made. Rice, water, salt, 15 minutes. Kale was sauteed in a skillet over low heat with olive oil, butter, salt, and garlic while the rice cooked. After rice was fluffed in bowl, it was added to garlicy kale along with one tablespoon of butter. Mixture was tossed, tested for salt, tossed with pepper, and served. Almonds were omitted as they did not align with pork sausage.

Scaled for Likability: Great

I have mentioned previously mustard greens, chard, kale, and spinach are used interchangeably at this table. With this recipe, spinach would not be used as it too soft of a green and would not be able to hold up to the fluffing and mixing. Nor would it stand alone in the mixture like the kale did.

Next time this side dish is made, kale would be diced not sliced, one small finely diced shallot onion would be browned before kale was cooked, and nutmeg and a dash of red pepper would be added to the kale while sauteing. Nutmeg accents the kale, red pepper offers a nice heat to the buttered rice, and onion and garlic are like two peas in a pod.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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