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

Beef and Macaroni Stew part 2

Before refrigeration

 

@ 3:59pm I added more pepper + 1 extra cup of water

 

 

 

Go to sleep. Then, the next day or the day after next - the beef stew will make its debut #poetknowit

am or pm? I can't hardly tell anymore.

 

garlic rubbed toast

 

and we're off! like a herd of turtles

 

btb. bring that booty. bring to boil.

 

 

boiling

 

in goes the macaroni

 

 

out comes the owl timer

 

 

didn't look done. after tasting, tho - I could tell. It was done.

 

needed a tad of salt

 

and a little dried oregano for a jzougsh

 

I couldn't wait. I ate the other piece of toast.

 

in the bowl

 

spooning into mouth