Friday, November 18, 2011

(R)Ice (R)Ice Baby

Rice rice Baby

So, yes, it is a stretch. But would a food blog be a real food blog if there wasn’t a Vanilla Ice reference? Also, it seemed appropriate because I am an up and coming white rapper and my eyebrows are pierced, so I felt a bond there. Do you feel it? You do.  Also, I really wanted to be able to spread the ability to *wax a chump like a’s a really great resume builder and, I feel, it’s a great conversation starter. 
*lyric reference

Serving size: 4-5 (depending on time of day and portliness of guests)
1 cup brown rice
2 ¾ cup water
1/3 cup fat free sodium free chicken broth
1 tablespoon butter
½ teaspoon salt
1/3 cup fat free half and half

1 tablespoon e.v.o.o
½ medium chopped red onion (about 1 cup)
2 garlic cloves (finely chopped)
4 chicken sausages (I used tomato basil chicken sausages)

3 cups diced / cubed cooked pumpkin
2 tablespoons fresh sage
½ teaspoon Cajun seasoning (I used Tony Chacheres)
1/3 cup crumbled goats cheese
1/3 cup shredded parmesan
½ teaspoon nutmeg
1 cup arugula
(1/3 cup fat free, sodium free chicken broth, optional)

Baggy Clothing
Speakers that boom
Limousine with bitches and most likely, illegal drugs to get to A1A Beach Avenue

Bring 2 ¾ cup water to a boil, add brown rice, butter and salt.. Let the rice simmer for 20 minutes, then add the half and half while doing the running man. (Difficult, if you spill, it just means you are doing it right) During the 30 minutes, do all sorts of fun and young things such as copying a classic Queen song and it making it your own, or if you are feeling down, just check out my hook while the DJ revolves it.

Mix pumpkin through arugula in a medium bowl. Set aside. Will it ever stop, yo? I don’t know.

Meanwhile, add e.v.o.o to a sautee pan, do a kick, ball change on both sides twice, then add garlic, and onion. Stir occasionally, for about 3-4 minutes, or until the red onion has a faded purple color, or is slightly see thru. Add to rice mixture in a 4 quart saucepan. Stir thoroughly to mix. Add pumpkin mixture. If the mixture seems a bit dry, add 1/3 cup chicken broth, or whatever seems necessary to moisten the rice rice, baby. Let simmer for 10 minutes on low, or no heat with a top. Ba da bing. If you’ve got a problem, yo, I’ll solve it.

Pur-soup of Happiness

Pur-soup of Happiness
By: Kid Cudi
“If I fall if I die, know I lived it to the fullest, if I fall, if I die, know I lived it missin’ bullets.”
I live my life missing so many bullets, especially when cooking this pumpkin soup. Super great song to use an immersion blender to. I am sure that is what Kid Cudi was thinking when he wrote this song. He was thinking of pureed pumpkin, as every up and coming rapper / hip hop artist is.

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
3 large garlic cloves, minced
1 ½ tablespoons minced peeled, fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon green curry paste
1 ½ teaspoons salt
¾ teaspoon dried hot red pepper flakes
3 ½ cups of fresh, pureed pumpkin (2 cans packed pumpkin)
1 ½ cups reduced sodium chicken broth
1 can unsweetended coconut milk (14 oz)

Cook onions in butter in a 6 quart saucepan over moderate heat, stirring occasionally or until the onions are soft and translucent (about 3 – 5 minutes). Do a couple body rolls. Clap your hands twice, chest pump (slowly or quickly depending on the mood). Add garlic and ginger and cook, stirring, 1 minute. Add cumin and coriander and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, broth, coconut milk, green curry paste and simmer, uncovered, for 30 minutes. Add a shake or two of pepper to spice it up a bit more, or, to serve and look extra pretty and super impressive, add a dollop of Greek yogurt and toasted pumpkin seeds to the top.

I toasted my pumpkin seeds with 1-tablespoon e.v.o.o and Herbs de Provence. BAM.