Author Archives: Rakkasa

Cheesy Veg’n’Rice

This is in 3 layers: rice, vegetables of your choice, cheese of your choice. It only looks complicated! Prepare the rice. Short grain brown rice will make a stickier rice; if you make extra, you can add milk to it next morning for breakfast. Long grain brown rice is more usual. Measure out 125 ml […]

Rice Two Ways

Rice is a staple in many households. There is much discussion over whether brown or white is better, so I leave it to your taste. My preference is brown. Long grain rice tends to want to maintain individuality. Short grain rice tends to want to stick together. Sticky rice really is sticky, and great for […]

Filed under sauces

It’s all gravy!

Sometimes it just needs gravy!   Gravy needs only three ingredients, five if you count salt and pepper: fat, starch, and liquid. Fat can be the drippings from meat, butter, or vegetable oil. You’ll want one tablespoon per cup of gravy. Starch can be flour, cornstarch, arrowroot, and so on. You’ll want one tablespoon, too, […]

What else do we need here?

Always thinking about my friends who want to eat at home, but not necessarily undertake cordon bleu challenges… So, what else do we need here? Fruits and vegetables can, for the most part, be eaten raw. Many meats can just be thrown onto a pan or into the oven and cooked until done. We have […]

Latkes – Potato Pancakes

Potatoes are a foundation of my childhood, of my life, yet I see those sturdy, unassuming potatoes shoved and molded into some outrageous concoctions. On the other hand, if I don’t have them steamed or baked or boiled… I like latkes, otherwise known as potato pancakes. Again, relatively simple and easy to make. You will […]

Noodle Goodness

Pasta comes in so many variations that it’s hard to choose… unless you make your own. Fresh noodles can be made with few ingredients, maybe 30 minutes of time but only 10 minutes of labour, even without fancy equipment; it took longer to write this up than it does to make. There are other recipes […]

Secret Chicken Soup Broth

The reasons I dislike commercial chicken soup: high salt, high fat, sugar, unpronounceable additives. So I’m going to give you my secret recipe for a good chicken broth, inherited from my mother, who got it from her mother. For those with a limited spice collection, the spices are whole, so they will store for a […]

Beef Stew as an organic concoction

It was a night for beef stew. I picked up a pound (1/2 kg) of stewing beef and a rutabaga (“yellow turnip”) the size of my two fists together. Onions and potatoes were in the dry bin, dry thyme from the garden and other spices were on the shelf, and carrots were in the cooler. […]

Chili is Easy

Tonight is a chili night, even though it really should’ve been started yesterday. If you make your own, you discover that next-day chili is better, and hotter, than the day you cook it. I’m using canned beans, this time, because cooking from dried takes a little longer. Texas chili would not have beans in it. […]

Cinnamon-Cranberry Muffins

As much as I love home-made cranberry sauce, sometimes there is still some left a couple of days after “The Feast”. True, I used some in turkey sandwiches, some topping my breakfast oatmeal, and some stirred into yogurt for dessert. However, last night I -still- had a lot left, so… Cinnamon-Cranberry Muffins Pre-heat the oven […]