Favorite no-fail recipe

[BSR]

What's your favorite recipe that is so easy & simple that anyone can pull it off?  Yes, one that even your friend who doesn't know how to boil water could make.

Mine is ginataang mais, Filipino rice pudding with sweet corn.  Ingredients are:

• 1 13.5 oz. can coconut cream
• 1 13.5 oz. can coconut milk
• 2 cans water
• 1/2 tsp salt
• 3/4 cup sweet sticky rice (malagkit, in stock at my local Kroger Asian section, could sub in arborio or any really starchy rice)
• 1 13.5 oz. can cream style sweet corn (whole kernel corn will work too if you pulse it in the food processor a few times)
• 3/4 cup sugar
• 1 tsp vanilla (optional)

Put coconut cream, coconut milk, water, salt into a pot & bring to boil.  Add rice, lower heat to medium, stir constantly for 10 minutes.  Add corn & sugar, stir constantly for 8 more minutes.  Take off heat, stir in vanilla (or don't if you want just the coconut flavor).  Serve warm or allow to cool & refrigerate (good either way, I prefer it cold).

The only possible way to mess up this recipe is if you neglect to stir it for a while, which will cause the rice to stick to the bottom of the pot.  OK, so maybe a bit too challenging for your can't-boil-water friend (we all have one), but a cinch for anyone else.  If you like rice pudding and coconut, you'll love this dish.  The addition of corn might sound weird, but trust me, it works.

[misterhumphries]

cheese omelet -- eggs and any kind of cheese you prefer.

[amused1]

Chorizo taco filling

12 oz. Chorizo 

1-2 roasted, peeled chopped poblano peppers

1 sweet bell pepper 

I onion chopped 

2 cloves garlic minced

1 tomato seeded and chopped 

1 can refried beans (about 1.5 c homemade)

Cook the chorizo and remove to a plate. Saute the onions and peppers until barely soft. Add garlic and tomatoes. Cook an additional minute. Drain any excess fat.Add the refried beans and chorizo and heat through. 

It's a gloppy mess but always tasty. 

 

[+ keroscenefire]

I make a goat cheese pasta sauce that is just:

1 4 oz goat cheese log (herbs/garlic is even better!)

1 tablespoon olive oil

1/4-1/3 cup (basically a ladle) pasta water (wait until about a minute or so before the pasta is ready to come out).

Salt/Pepper/whatever seasonings you like to taste

Basically all you do is put a goat cheese log in a large bowl. I usually take it out of the fridge for a half hour or so before I use it just to keep it softer, but you don't have to. Then drizzle a bit of olive oil, add any seasonings (I do think it helps to add some if you're using a plain goat cheese), then ladle in the hot pasta water. Use a fork to stir it all together. 

Drain the pasta and add the hot pasta and you got yourself a pretty good sauce. I like to add veggies too: Peas, asparagus, butternut squash, broccoli, roasted carrots are all pretty good, but whatever you like. This is a good sauce for a "Pasta primavera" type dish. 

[+ keroscenefire]

On 1/20/2023 at 9:02 PM, BSR said:

What's your favorite recipe that is so easy & simple that anyone can pull it off?  Yes, one that even your friend who doesn't know how to boil water could make.

Mine is ginataang mais, Filipino rice pudding with sweet corn.  Ingredients are:

• 1 13.5 oz. can coconut cream
• 1 13.5 oz. can coconut milk
• 2 cans water
• 1/2 tsp salt
• 3/4 cup sweet sticky rice (malagkit, in stock at my local Kroger Asian section, could sub in arborio or any really starchy rice)
• 1 13.5 oz. can cream style sweet corn (whole kernel corn will work too if you pulse it in the food processor a few times)
• 3/4 cup sugar
• 1 tsp vanilla (optional)

Put coconut cream, coconut milk, water, salt into a pot & bring to boil.  Add rice, lower heat to medium, stir constantly for 10 minutes.  Add corn & sugar, stir constantly for 8 more minutes.  Take off heat, stir in vanilla (or don't if you want just the coconut flavor).  Serve warm or allow to cool & refrigerate (good either way, I prefer it cold).

The only possible way to mess up this recipe is if you neglect to stir it for a while, which will cause the rice to stick to the bottom of the pot.  OK, so maybe a bit too challenging for your can't-boil-water friend (we all have one), but a cinch for anyone else.  If you like rice pudding and coconut, you'll love this dish.  The addition of corn might sound weird, but trust me, it works.

This sounds really good. I'd be tempted to put cinnamon in this to make it more like my grandma's arroz con leche, but not sure if it would be good with the coconut flavors. Have you ever tried that? Thanks for sharing!

[samhexum]

1.  Insert slice of bread into toaster slot.

2.  Depress lever.

3.  Wait for toast to pop up.

4.  Spread butter on one side with butter knife. 

OR

1.  Open can.

2.  Pour soup into pot and place it on stove.

3.  Turn on heat.

4.  Eat directly out of pot to avoid washing another dish.

OR

1.  Arrange chicken fingers on baking tray.

2.  Place baking tray in toaster oven.

3.  Set timer 7 minutes longer and temp 25 degrees higher than instructions say.

4.  Eat directly off tray to avoid washing another dish.

 

Edited February 17, 2023 by samhexum
just for the hell of it

[BSR]

2 hours ago, keroscenefire said:

This sounds really good. I'd be tempted to put cinnamon in this to make it more like my grandma's arroz con leche, but not sure if it would be good with the coconut flavors. Have you ever tried that? Thanks for sharing!

Hmm, I'm really picky about cinnamon.  As much as I like it, I think it's a disaster when used improperly.  If you're looking to spice up Filipino rice pudding, vanilla would be my first choice.  Ginger and cardamom would probably work too.  Maybe nutmeg?  I wonder if cinnamon would clash with the corn.  If you really like the flavor of coconut, it's really best plain.  I always add vanilla because I love vanilla in everything, but purists like just the coconut flavor.

[+ keroscenefire]

1 hour ago, BSR said:

Hmm, I'm really picky about cinnamon.  As much as I like it, I think it's a disaster when used improperly.  If you're looking to spice up Filipino rice pudding, vanilla would be my first choice.  Ginger and cardamom would probably work too.  Maybe nutmeg?  I wonder if cinnamon would clash with the corn.  If you really like the flavor of coconut, it's really best plain.  I always add vanilla because I love vanilla in everything, but purists like just the coconut flavor.

I like the coconut sticky rice at like Thai restaurants so I'd probably like it just fine sans coconut. I could see it being good with ginger/cardamom though...more of that kind of tingly spice.

[cany10011]

11 hours ago, keroscenefire said:

I make a goat cheese pasta sauce that is just:

1 4 oz goat cheese log (herbs/garlic is even better!)

1 tablespoon olive oil

1/4-1/3 cup (basically a ladle) pasta water (wait until about a minute or so before the pasta is ready to come out).

Salt/Pepper/whatever seasonings you like to taste

Basically all you do is put a goat cheese log in a large bowl. I usually take it out of the fridge for a half hour or so before I use it just to keep it softer, but you don't have to. Then drizzle a bit of olive oil, add any seasonings (I do think it helps to add some if you're using a plain goat cheese), then ladle in the hot pasta water. Use a fork to stir it all together. 

Drain the pasta and add the hot pasta and you got yourself a pretty good sauce. I like to add veggies too: Peas, asparagus, butternut squash, broccoli, roasted carrots are all pretty good, but whatever you like. This is a good sauce for a "Pasta primavera" type dish. 

That's a great idea! I do something similar but use a knob of butter and white miso paste - if you haven't tasted this combo yet, it's awesome. Melt the butter and miso in a pan on low flame and add in the cooked pasta. Pair with protein (I use tuna) and veggies. Quick and easy meal. 

[+ keroscenefire]

3 hours ago, cany10011 said:

That's a great idea! I do something similar but use a knob of butter and white miso paste - if you haven't tasted this combo yet, it's awesome. Melt the butter and miso in a pan on low flame and add in the cooked pasta. Pair with protein (I use tuna) and veggies. Quick and easy meal. 

That sounds good too! I'll have to try that. 

[Rudynate]

On 2/16/2023 at 7:00 PM, BSR said:

Hmm, I'm really picky about cinnamon.  As much as I like it, I think it's a disaster when used improperly.  If you're looking to spice up Filipino rice pudding, vanilla would be my first choice.  Ginger and cardamom would probably work too.  Maybe nutmeg?  I wonder if cinnamon would clash with the corn.  If you really like the flavor of coconut, it's really best plain.  I always add vanilla because I love vanilla in everything, but purists like just the coconut flavor.

I used to work for a tech company in Fremont-there were quite a few Filipino restaurants in the area where we had lunch. My favorite was a rice congee with chicken.  It was always topped with lots of sautéed garlic and onion.

[samhexum]

27 minutes ago, Rudynate said:

I used to work for a tech company in Fremont-there were quite a few Filipino restaurants in the area where we had lunch. My favorite was a rice congee with chicken.  It was always topped with lots of sautéed garlic and onion.

And did anybody ever speak to you after lunch?

[Rudynate]

5 hours ago, samhexum said:

And did anybody ever speak to you after lunch?

We were all cube rats - not much face-to-face interaction.

[Rudynate]

14 hours ago, Rudynate said:

We were all cube rats - not much face-to-face interaction.

It's not that bad - being a cube rat in Silicon Valley tends to pay well.