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Hi, hello, how are we doing? It feels like we haven’t talked in a long time. Marco and I were supposed to go on vacation this month, to use the credit we have from this past summer, but we couldn’t make it happen. Marco kept the time off from work and we have been living our day-to-day at a much more relaxed pace. He makes me breakfast, our morning walks are extra long, lots of time working on projects in the yard, and nightly movies. Apparently, Harry Potter is a Christmas movie and you have to watch them all in order. Marco’s rule, not mine. It’s been so nice that I suggested he save some PTO next year so we can have a slow December again.
I have been working on a bunch of upcoming projects and my work life has been busier than ever. Time feels like it is zooming right by. I never thought I would be this person but I’m making rice cooker meals…TWICE a week. It’s been my go-to to eat clean, save money, and make dinner fast. Every time I post a picture on Instagram someone asks for the recipe. There are no recipes in my rice cooker world. I throw everything in and hope for the best. The gist of it is this:
Bonus and unnecessary step – If you have the sauté feature, sauté sliced leeks/onion/shallot in butter until soft and golden.
Equal parts water and rice. White rice cooks in about 30 minutes and brown rice takes 45+. We both prefer brown rice here. Fun fact, quinoa and short-grain white rice cook in the same amount of time. If I’m looking for more protein I’ll do half white rice and half quinoa.
Season the rice first. Salt, obviously, but you need more. If I am leaning toward Asian flavors I add tamari, fish sauce, and chili paste. Another option is chicken Better Than Bullion, dried oregano, whatever other dried herbs my hand grabs, and garlic powder. I never measure, I just throw it in there. Remember you can season again before serving.
Next protein. I always have a block of tofu on hand and like to crumble that over the rice. We have added tinned fish and it was great. Next, I am going to try raw chicken and fish but I haven’t yet.
Then fill it up with vegetables. Hardier vegetables get layered on the bottom, on top of the rice. They get boiled a little and hit with a lot of steam. Think cubed squash and shredded cabbage. Delicate vegetables like green beans and spinach I put in last on the top. Frozen vegetables work great here too.
Close the lid and press start. When it is done, mix it up, season it as needed, and enjoy.
Rice cooker meals are not fancy meals. Are the vegetables sometimes overcooked? Yes. Do I care? No! Rice cooker meals are comforting warm bowls perfect for cold weather. We are eating these cozied up in a blanket and they are just perfect.
Next week things pick back up. I’ll be baking all week because I am selling holiday cookie boxes! They are filled with Lemon Drops, Chocolate Rye Molasses cookies, Chai Iced Oatmeal cookies, Hundreds and Thousands, and Ginger Snap Meringues.
If you are in LA and would like to pick one up, pre-orders are up on my website now. If you are not in LA, I have a recipe for you! Below you'll find the recipe for Ginger Snap Meringues and Chocolate Rye Molasses cookies, a past newsletter recipe.
I’m starting the new year off strong with an exciting Backyard supper club… Say hello to: Backyard & Friends – a dinner with Burlap & Barrel. It’s our first Backyard of 2024 and I partnered with Burlap & Barrel to highlight their spices in every dish. Burlap & Barrel!! You all have seen them many times in this newsletter and know how much I love them. I have been a Spice Club member for years and they are truly the foundation of my cooking.
They source their spices directly from small farms in more than 20 countries. They are fresh and full of flavor like nothing you can get at the grocery store. Royal Cinnamon from Vietnam, Za’atar Oregano from Palestine, and Wild Mountain Cumin from Afghanistan are repeat offenders in my house that always blow me away.
Some dishes you’ll see on this menu are Zanzibar Black Pepper and Caramelized Onion Biscuits, Goan Masala Grilled Chicken, and Royal Cinnamon Ice Cream. Tickets will be on my website tomorrow (Saturday). You can use this link to get yours.
My goal for the new year is to cook for people with Backyards, bake sales, and ice cream pints (!!). I have spent the last few months figuring out the best places to direct my energy and now I need it all for cooking. After this month, I’m pausing my publishing cadence of twice a month. I’ll pop in from time to time when I have a recipe or update to share. If you want updates on Backyard and all the goods I’m selling make sure you are on this mailing list.
Talk soon. Love you, mean it! Xx M
Guy Fieri Signs New $100 Million Multiyear Deal With Food Network
We raise 18 billion animals a year to die — and then we don’t even eat them
Marco and I both got Owala water bottles recently and we love them. I previously had one with a silicone straw top and got grossed out that the straw was always exposed to the elements. The Owala has a hidden straw and you can also sip from it. We love it, you need one.
All I want for Christmas is this biryani.
Ginger Snap Meringues
36 cookies • 90 minutes
Here’s the thing, I’m making these for my cookie boxes but I am making the ginger snaps. That’s no biggie but it turns these into a two-step cookie. Run out and buy ginger snaps to make these a super quick and easy dessert.
If you want to make ginger snaps, I love Cloudy Kitchen’s recipe, here.
Ingredients
150g egg whites
⅛ teaspoon cream of tartar
250g granulated sugar
1/4 teaspoon vanilla extract
A pinch of sea salt
150g ginger snaps, home made or store bought
Instructions
Heat an oven to 275º
1. In the bowl of a stand mixer with the whisk attachment, whisk your eggs and cream of tartar on medium speed. When the eggs look foamy, start to add the sugar with the mixer running. Add 1 tablespoon at a time letting it fully incorporate between each spoonful. Beat for 30 seconds to 1 minute between each spoon of sugar.
2. After all the sugar is added and the mixture looks glossy, smooth, and stiff, add a pinch of sea salt and the vanilla extract. Mix for a minute more to incorporate.
3. Place the ginger snaps in a plastic bag and crush until you have fine crumbs.
4. Sprinkle 3/4 of the ginger snap crumbs into the bowl and use a rubber spatula to fold them into the meringue. Fold 3 times and stop! They won’t be fully incorporated and that is fine. You do not want to deflate your meringue.
5. Use two spoons to scoop tablespoon size dollops onto a sheet tray. Use the remaining crumbs to sprinkle the top of the meringues.
6. Bake for 40 minutes rotating the trays halfway through. After 40 minutes, turn the oven off and leave the meringues in there for another 20 minutes.