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Being frugal with my EPC! Savory Rice Stew.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been learning to appreciate and use my Electric Pressure Cooker, especially when tired and dinner still needs to be made. A few times now I have come up with a delicious meal that I will be calling Savory Rice Stew. It is quite simple, tasty and frugal as well. Perfect for those days that ran long getting everything done, and then it dawns on you, dinner still needs to be made.....

This formula is based on the cooking time for one cup of rice, for our family, this means brown rice. Brown rice is delicious and the cooking time required is much shorter in the EPC, but it is long enough that everything else included in your Savory Rice Stew, will also be cooked to perfection.

This is by no means a fixed recipe, it is, however, a suggestion that dinner never need be forgotten again. No matter how tired you might be, or what you might have in your pantry.

You could change the personality/flavor of the Savory Rice Stew by eliminating the carrots, with a diced sweet pepper, as well as the dijon mustard for a bit of your favorite Tex-Mex seasoning. You could change out the meat and use part of the roast from another meal. You could skip the meat altogether, and instead, add a can of beans for a meatless version.

I do believe that you get the gist, that what you have, put together with love, equals dinner!

Here is my formula....

Savory Rice Stew, as simple formula to get dinner on the table fast!
Savory Rice Stew.

Savory Rice Stew
by the seat of my pants

1 c brown rice
2 ribs celery, diced
4-6 carrots, peeled and cut into 1-inch pieces
3-4 medium new potatoes, cut in half
1 onion, chopped or cut into quarters
1 Roma tomato, diced if desired
garlic salt
fresh ground pepper
2 chicken thighs, cut into 2-3 pieces each
1/2 c diced ham (if out of ham, use more chicken...)

1 1/4 c chicken stock
1 T dijon mustard

Layer into the cooking pan in the order given, rice, then vegetables, season with garlic salt and pepper.

Add chicken and diced ham.

Stir mustard into the chicken stock, pour over contents in the cooking pan. Cover and cook on high for 25 minutes, let rest 10, then vent.

Stir gently before serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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Salmon Cakes, These fish cakes should be on everyone's plate!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Salmon Cakes with Bacon
Salmon Cakes with Bacon

 Salmon Cakes with Bacon, 

don't let the plain look fool you, these are so delicious!

While you do need to plan ahead for the small potato that must be baked and cooled, to make these wonderful Salmon Cakes for your dinner, they are worth it! This is a delicious "Pantry meal".  The bacon sets off the flavor in this dish, so don't even think about not using it!

These little cakes are a bit fragile until turned to brown the second side.

Note: this recipe is being re-published, it is too good to miss!

Salmon Cakes with Bacon
adapted from: Tasting Spoons

2 slices bacon — minced, cooked until crispy- reserve 1 T fat in the pan to cook the onions
1/4 cup onion — minced
1 whole egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon lemon OR lime zest
14 ounces canned salmon — drained, crumbled (check for large bones)
1 small potato — baked, peeled, fluffed with a fork

1/4 cup panko or dried bread crumbs
2 tablespoons Parmesan cheese — (yep I use the green can)
1/4 teaspoon freshly ground black pepper

2 - 4 T fat - a nice combination is 1 T olive oil and 1 T butter for each pan of patties

Cook bacon until brown and crisp, remove to a small plate and drain on toweling. Drain all but 1 T bacon fat from the pan, saute onion until soft but not brown, you do not want a browned onion flavor in this dish. Let onion mixture, cool.

Combine the cooked bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.

 In a shallow dish, combine the breadcrumbs, Parmesan, and pepper, to taste.

Coat the patties with the breadcrumb topping.

Heat the oil/butter in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add remaining oil/butter and for the second batch. Arrange on a serving platter and serve.

These may be served with lemon wedges, tartar sauce or a raita. There will be no leftovers, that's for sure.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

This post is shared with:
Full Plate Thursday @ Miz Helen's

Hello, and a simple update!

Hello from Our Sunday Cafe,


We have been ill with this winter's virus. Fortunately, we had a freezer full of soup and a few main dishes to fall back on, during this time of not feeling well enough to get much done in the kitchen.

We hope you and yours are happy, healthy and staying warm! We plan on being back into the thick of it all, as soon as we are able.

Thanks for taking a moment to stop and say hello, we appreciate it more than you might know.

Take care, stay warm, happy and surrounded by family and friends!



4 Ingredient Real Fruit Cake, whole grain and no sugar!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I deliberately waited until after Christmas to post this recipe, because I did not want it to be confused with that kind of fruitcake. Which don't misunderstand me, I love that kind of fruitcake also, but this is different.

This is real dried fruit, not candied or dyed. This is real fruit juice, not sugared. This is real whole grains, and really good! This also keeps very well tucked in the back of your fridge, and cut in half one part can be frozen for later. This is perfect for relaxing with a cup of coffee or tea or taking along on a hike for some serious prevention of fatigue and hunger.

When I did a quick google search, this is an old time classic. There are many versions, some made with coffee or tea instead of the fruit juice. One recipe suggested using coffee with cream, and honestly, that is intriguing.....

4 Ingredient Real Fruit Cake, whole grain and no sugar!

But I did not see these recipes until checking this cookbook out from the library, so I shall say thanks to the author, including this book as a reference to the recipe.

This is also my first 4-ingredient recipe of 2018 which means before the end of the week I have kept in touch with my food goals for the year....

4 Ingredient Real Fruit Cake, whole grain and no sugar!
4 Ingredient Real Fruit Cake, whole grain and no sugar!

Easy Dried Fruit Cake
adapted from: 4 INGREDIENTS Christmas
275-degree oven

1 pound mixed dried fruit*
1 1/2 c unsweetened fruit juice of choice (I used pomegranate juice)
1 1/2 c self-rising flour NOTE: if using whole wheat self-rising flour increase to 1 3/4 c
1 c coarsely broken walnut pieces

Combine the dried fruit and fruit juice, stir well.

4 Ingredient Real Fruit Cake, whole grain and no sugar!

Cover with a tea towel or plate, let rest overnight. The following day, stir fruit mixture, stir in the self-rising flour and finally the walnut pieces.

Turn batter into a prepared loaf pan.

Bake 2 hours or until done in your oven. If it seems (smells like) the cake is baking to fast, reduce heat to 250-degrees for the last 30-45 minutes.

Let cool completely, wrap and store 24 hours before slicing.

4 Ingredient Real Fruit Cake, whole grain and no sugar!

* I place a bowl on my scale and returned to zero weight. I then took dried fruit from the cupboard, cutting and snipping until I had one pound. I used raisins, cranberries, dates, dried cherries, and prunes. Next time I will leave out the prunes, I love them, but the texture is too moist for this cake.

4 Ingredient Real Fruit Cake, whole grain and no sugar!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
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