A So-Called Pilaf

It's no secret I'm a big-time fan of YouTube. Stating another obvious, I'm a big-time fan of Nigella Lawson. I've seen the following YouTube maybe 117 times. Maybe more. Click the link below for your possible 1st time watch. (I say 'possible' because I don't know how much you YouTube or watch Nigella in action. Consider it for liability purposes. or not. Whatevs.)

Saffron Scented Chicken Pilaf

1st or 117th time watching, it's high and about time I attempted this recipe. I didn't have saffron and I rearranged and added new little "Kelsey touches" (forgive me for typing in the 3rd person - promise I don't do it in real life) here and there. Getting back to the recipe, (that I took the liberty of tweaking and changing w/no verbal approval) I know Nigella wouldn't mind. In fact, my gut tells me that she would condone such behavior. Her kitchen philosophy (from what I can tell) is go with the flow and nothing is off limits. Make it yours is the name of the game. Recipes are merely guidelines and at the very most - only suggestions.

Here we go.

What I had:
a chicken thigh and drum stick. recently bought mayo. lemon. some uncommon spices. bought 'on sale' basmati rice. some nuts and seeds from the bulk bin down the fancy health food aisle at the grocery store.

What I did:
deboned the thigh and drumstick. cut into chunks. marinated the chicken in milk, spice, mayo, and a squeeze of lemon in a bowl.
toasted the nuts.
seared the chicken pieces.
sautéed carrot and grated onion in butter and some oil.
cook rice.
assemble.

Quantities:
1/4cup Hellmann's Mayo
3Tbl Milk
quarter of a lemon squeezed and added
2teas oregano
pinch of ground coriander
3teas smoked paprika
3teas cumin
pinch turmeric

AGAIN! REMINDER! You don't have to have any of these said ingredients. The main idea is to marinate chicken chunks in an acidic, creamy marinade for 20-30min.

If you want an exacto-recipe, go bake something. This is a rough, easy, and forgiving recipe. It's fit for a cook that knows what he/she likes. It's texturally complex in the mouth, a safe shot if you're a fan of cumin & not so picky, and needs no more explanation since the dish is not defensive in any way shape or form. It's dinner. Eat up & dig in.

So, without further ado. This is my take on Nigella's written recipe. Shown through pictures and two 10 second & 5 second videos.

post-marinade. separated & waiting on their inevitable fate.

graters gonna grate (I stole that line from Chef John Mitzewich via Food Wishes via YouTube)

apart from the nuts to be toasted

the nuts

in one pan cook for 5min.

toast in another pan the same amount of time. considering level of heat, of course

scroll down for some of this audio

after the flip and the shake of the pan, of course

some chopped, minced, and not touched by a knife - toppings

done

ready

the end

my plate. the day after all was said and done.

If any of these steps or the recipe itself is confusing in any way, shape, or form - call me. I'll be happy and willing to explain and/or talk you thru anything you don't understand about this post. You're welcome and happy eating.

always. always. always. take note. and sometimes steal a bite. #cookstreat #nigellawouldagree

A Sandwich

This hot, pressed sandwich was born out of sheer creative boredom and leftover ingredients. There's not much more to say about it other than, it's "military man" approved. I've made it twice again since the 1st serving. Every plate served-up always comes back my way empty/clean - which is exactly what I love to see. I aim to please.

 

Sandwich Parts and Quantities

 

started from the bottom now we're here.

 

layer evenly with cheese. Don't neglect the edges

 

add meat.

 

I chose to chop some onion

 

and sauté in some butta (1tsp of butter over low heat for 10min)

 

 

extra addition. gourmet.

 

cut the tippy tops off the tops of the mini ciabatta buns for cooperative squishing

 

lil' sammies. Ready for the heat.

add pressure

cut however you please. serve. Eat with whatever. I chose a Cool Ranch Dorito garnish.

Wild Rice



I forgot where I found this box of Wild Rice. I think it was at Smith's, but I can't promise you that. I do remember it cost one hundred and forty nine pennies.

 

 

 

Fun fact: My Dad only buys Jasmine Rice - for those of you who are on a need-to-know-basis.

More fun facts: Wild Rice really isn't rice. It's technically the seed grain of a species of grass. It was once a staple of the Native Americans inhabiting the Great Lakes region. It's also very seldom "wild" anymore since the 1950's when it was 1st cultivated in Minnesota.

To give a ballpark estimate, think 3:1 ratio as far as water to wild rice ratio goes when boiling. Be aware that once the wild rice is cooked, there will be leftover cooking liquid. If you're so precise and perfect that you can cook wild rice with no leftover liquid - well pin a rose on your nose & give yourself a cookie. Nobody cares.

 

rinse

 

my happy little set-up



after 43min covered and boiling



Wild Rice is nice to add to stuffings (Thanksgiving), orzo salads, rice-a-roni, mixed with quinoa, and basically a new/fun addition to throw in to regular steamed rice (Jasmine of course) for a jazzed up twist during this boring month that is September. Or go crazy and make it into a salad with canned beets, some bleu cheese, hulled pumpkin seeds (the green ones) and/or pistachios. Or go super crazy and make it into another salad with roasted squash, dried cranberries and a splash of balsamic. Use your imagination.

Wild Rice Health Benefits:
Gluten Free * Low in fat * High in Lysine (amino acid) * High in Fiber

Also, Wild Rice is quite high in protein. It comes in behind oats and ahead of quinoa as having the 2nd highest protein content per 100 calories!
You know what they saaay: First is the Worst. Second is the Best.

Salmon Patties

The said word "patty" always makes me envision a certain Mayonnaise, Patti

Also, Patty Lee - Les Savy Fav (a song)

 

Riddled with indecisiveness from the get-go, I know that I am a smart and capable person. But sometimes, I can't make up my mind whether I want a salmon patty or a salmon burger. Silly, huh? Well, silly or not - that's the reality of who I am.

With anything though, everything usually reverts back to my memory - the freshest of starts. Growing up, salmon patties were always the norm as far as the week's worth of dinners was concerned - always made with canned salmon, of course. Salmon patties eventually would become a diet staple, since I did not (and still do not) like drinking milk *gag* and in turn, made me calcium and Vitamin D deficient.

Years later, I've grown up (sort've) and still love salmon patties. They're comfort food and make me feel like all is right with the world. (also. it should be mentioned that my salmon patty dinner is just not right til I have a squirt of ketchup on top. no ketchup? no comfort.) Upon growing up, and having to buy and shop for my own groceries - I've learned that canned salmon can be quite pricey. It's not cheap canned food like tuna. A can of tinned salmon (bones and all) can run you over $6. That's a pretty steep price for tinned fish if you ask me. Still, forking over that much $$ is worth it if you factor in the health benefits of eating the salmon bones.

I don't really have much care for what's good for a person's health, per se. Just not my thing. That may be my emptied wallet talking - but either way, I'm one for pinching pennies.

Salmon patties were made for pinching pennies. I'm all for that so here we go.

tin of salmon
pulverized bread
boiled 1/2 a potato
1 egg
1/2 roasted red pepper chopped
2/3C frozen corn
10 dashes celery salt
10 dashes Tabasco
salt
veg oil

 

start

 

addition

 

processed fresh sourdough bread + 2/3C frozen corn + 3 stripped green onion

 

pulved

 

taste test. selfie. taste test passed.

 

separate bowl

 

 

 

 

choose your weapon(s)

 

mixy mixy

 

potato ricer. Christmas gift 2013

 

 

 

 

 

chopped and added

 

shape

 

cont. on shaping

 

 

time to cook

 

med high heat, teas oil

 

add immediately

 

 

ready to flip. time passed.

 

 

smoosh

done. kill heat

 

plate with the necessary accoutrement