My Sweetheart has recently been pressuring me to start writing a cookbook. He says that if everyone knew how easy it is to make good food like we do, more people would do it.
I tell him that what I do is not cookbook-worthy for 2 reasons: I cook nightly, but I generally use less than 5 ingredients. AND I don’t follow recipes because I don’t like being told what to do- How can I possibly write a recipe if I refuse to follow them myself?
All that said, we ate some awesome food this weekend.
I used my rice cooker for the first time since I got it this past Christmas. Silly me, I thought they could only cook rice.
This is the one I got- it’s Wolfgang Puck. Mine is teal. This one came with a whole bunch of recipes, which I’d have known if I’d opened it.
In true form, I ignored the recipes and made up my own:
RICE AND BEANS
1/2 c. brown rice
1/2 c. frozen black eyed peas (I imagine any bean would taste just as yummy)
1.25 c. water
Cayenne, onion powder, black pepper, pinch salt (Use whatever spices you have/normally cook with… I wanted a kick.)
WARM for 1 hr
COOK for 1 hr
And here are a couple other NOT rice cooker recipes:
CROCK POT BOSTON BUTT
3.5 lb Boston butt (on sale at Kroger a month ago)
1 large yellow onion
Rib rub (My Momma made ours, but there are a ton of great recipes on Pinterest… pick one that sounds scrumptious and go nuts.)
Shove the butt in the crock pot. Careful… this is potentially messy.
Generously sprinkle with rib rub.
Cut onion into chunks and layer on top of the butt. This doesn’t have to be pretty, especially if your Sweetheart hates onion as much as mine does and you’re gonna make it disappear before supper time 😉
Cook on HIGH for 1-2 hours.
Cook on LOW for 4 hours.
Pull apart with 2 forks. (Set some broth aside for the greyhound.)
Eat as is, OR put some bbq sauce on it for sandwiches. OR put it over rice with black beans and mango salsa (my personal fave).
Cut red potatoes into uniform wedges. I used 5 medium sized ones so that we’d have some leftovers this week.
Dump the potatoes in a bowl with olive oil and seasoning. I used black pepper, Italian season, and cayenne.
(I let these marinate in the fridge for about 2 hours before cooking.)
PREHEAT the oven to 350ish.
Cover a cookie sheet with tin foil. Spread the potato wedges out evenly.
BAKE for 45 minutes ish.
Take potatoes out, sprinkle with parmesan cheese.
BROIL for 4 minutes, or until the cheese starts to crisp a bit.
I hope that these recipes inspire you to ignore them and make up your own awesome supper ideas. Share them here- I’m always looking for inspiration!