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Rice Food
Food Review: Amy's Brown Rice, Black-Eyed Peas & Veggies Bowl
In a pinch, I'm a big fan of frozen meals from Amy's Kitchen, and I particularly like the "bowls." I always keep a few in my freezer just in case I don't have time to make lunch. While the Country Cheddar Bowl is my favorite, I also like the Stuffed Pasta Shells.
Monday's Leftovers: Thai Beef With Coconut Rice
Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but — inspired by my recent successes — I'm going to continue my pattern of preparing Asian foods at home.
Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles.
Discovering the Subtle Flavor of Forbidden Rice
The folks at Lotus Foods recently sent a few samples of their exotic rice. The company specializes in handcrafted rice from small family farms in remote areas of the world, and it has marketed several heirloom rice varieties that may otherwise have become extinct. It also works closely with the small family farms in order to provide them with an "honorable living."
The Amazing Rice: Wild Rice and Goat Cheese Stuffing
During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts.
Forbidden Rice
I just came across Forbidden Rice from Lotus Foods. Legend tells us that this ancient grain was once eaten exclusively by the Emperors.
Today, this medium-size Chinese black rice can be enjoyed by all and is prized for its delicious nutty taste, soft and chewy texture, and beautiful rich deep purple color.
Thanksgiving Tip: Calculate How Much Food You'll Need
For an elaborate meal like Thanksgiving, it's crucial to consider how much food you'll serve. Too little, and you'll leave guests wishing they could gobble up more; too much, and you'll wind up with Thanksgiving leftovers for weeks. To make sure your food doesn't go to waste, take time to do some adequate planning.
Enough With the Pet Food Recalls Already!!
I really can't take much more of this. The recent pet food recall from Menu Foods was so sad, with all those poor cats and dogs getting sick and passing away. It looks like bad wheat gluten wasn't the only problem.Food and Drink Factoids From Slow Food Nation
I learned a great deal during my experience at Slow Food Nation — not just about sustainable eating, but also all about gourmet food in general, from rice to coffee. To share all my foodie facts with you, I've put together a fun quiz. How much might you learn?
Noteworthy Nibbles — Oct. 14-20, 2008
It's only Tuesday, but I'm already looking forward to the multitude of festivals this weekend.
There are so many in the Bay Area alone that I can't decide whether to hit up the Santana Row Pear Festival, the Half Moon Bay Art & Pumpkin Festival, or the Monterey Wine Festival. I suppose I might just rock them all!
Yummy Links: From Spanish Tours to Sandwich Showdowns
- Check out this sneak peek of Spain...on the Road Again. It looks like so much fun! — People
- Bon Appétit has made over their website to feature their top 100 recipes.
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