ORIENTAL RICE

Sorry I haven't posted in a week, I have been battling a real bad head cold! but I am on the mend, but we now have stomach flu! but not me, phew!

For supper today, I just kinda threw some things together, really leftovers in the fridge,(those meals I find are the best) and it was delish!

This recipe is for 1 serving, for more just double or triple the recipe!

Ingredients:

1/2 cup Mushrooms                                      
1/2 cup chopped Onions
1 sliver of Garlic chopped
2 cups cooked Rice
1/4 cup shredded Carrots
1 teaspoon Butter
1 teaspoon oil
1-2 Tablespoon Garlic StirFry Sauce

Seasonings: To Taste

Seasoning Salt
Fresh Ground Pepper
Parsley

Method:

(1) Make sure your pan is hot before you put the Butter and Oil in,  saute the Mushrooms and Onions until tender
(2) Add the  chopped Garlic and Rice and let that saute together until the rice is heated through
(3) Then add the shredded carrots and season to your taste, simmer all for just a bit
(4) Add the Stirfry Sauce mix together and serve with your favorite meat or just eat it by itself!                                                                            

SUNDAY POT ROAST WITH A TWIST!

I was craving beef roast today, but I only thought of it around lunch time, I was hoping it would be defrosted by the time I wanted to stick it in the oven, but alas it wasn't, it was still quite frozen, but that worked to my advantage, I had it in the oven for 3 hours, and the meat was juicy and moist, and oh so yummy!!

 

CRUST MIX

 

1/2 Cup of crushed Basil

2 Tablespoons Salt

2 Tablespoons of freshly ground Pepper

 

Roll your Roast in this mixture making sure to get all areas, put 3 Tablespoons of oil in a pan, and get it hot, when the oil is hot, put your roast in and sear it till you have a nice crust, do this to all sides, when it is seared, take it out and put it on a plate, not you will have all those wonderful bits on the bottom of your pan, add a couple of squirts of worchestershire sauce in the pan, and scrape the bottom of the pan to get the bits off, add some water to the pan, when that has been scraped off, add a little bit of gravy powder, to flavour it. put this liquid in a roaster ( i used my cast iron dutch oven, keep even heat wonderfully) put the roast into it, add a quartered onion as well, put the lid on and into a 300 degree oven, ( or if you have convection then 250 degree) let that slow cook for 3 Hours. When it is done take roast out and put on cutting board to rest for 10 minutes to let the juices run back.

Take the juices in the pan, and add 1 Tablespoon of gravy mix, whisk that, the liquid will be runny, we put that over our roast and over rice that I had made, it was wonderful, add veggies, and you have a different kind of Sunday Pot Roast!

Happy Eating!

 

Different Blog

You have probably noticed my blog layout and template is different, and I honestly can tell you I have no idea how that happened, I didn't want a change, but things are so different with the blogger since I last blogged, I was trying to figure things out, I must have clicked on something I shouldn't have and this is what it changed it too, it even took my picture away! :(  the template I had before is apparently an old one, not sure how too get it back, if anyone has some idea I sure could use your help, me and computers are not on good terms! lol!  I hope you are all having a wonderful Saturday, it is stormy here!

GLAZED LEMON MUFFINS

This week I had the elder's wives over for a morning coffee, and I made Glazed Lemon Muffins, when I was grating the lemon peel to put into the batter, it just smelled amazing in the kitchen! lemon is very aromatic, and really infuses what you put it in. Next time I will use less sugar for the glaze, it was a bit sweet, even my youngest thought it was too sweet and he loves sweet things.

 

 

1/2 Cup Margarine or Butter
1 Cup Sugar
2 Eggs
1/2 Cup of Milk
1 1/2  Cups of Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
Grated rind of 1 Lemon

In large bowl cream Butter, Sugar and Eggs. In another bowl thoroughly stir Flour, Baking Powder, Salt and Lemon rind. Pour this over the Butter,Sugar and Egg mixture, stir just to moisten. Fill muffin cups 1/2 full, bake in a 350 degree oven for 15 mins or until toothpick comes out clean. Remove from oven and glaze.

GLAZE

Juice of 1 lemon
1/2 cup of sugar          You can put the amount you want to suit your tastes.

Enjoy!

Back to Blogging!

I haven't blogged for 2 years and our lives have changed since then, we moved to Manitoba from Saskatchewan over 2 1/2 years ago, my husband is pastoring in a small town, our boys have grown alot, I do some EA subbing in our local school, and I still love to cook! so I am excited to be back blogging about food! and hearing your feed back and also hearing about your cooking joys!