Recipe: Arroz Caldo

Last night was movie night, we saw John of the Cross, a wonderful inspiring movie of a Carmelite monk who defied his order, so that he can participate in the movement. The movement, led by St. Therese of Avila, works on a deeper relationship with God.  I resonate with what he said, that we should have less to have more. To ignore the attempts of others to distract oneself, through gossip or other (pedestrian) means. If only it is easy to achieve.

It was a little cold so I thought I'll let friends have a taste of arroz caldo, it is a Filipino porridge with chicken. Here is a link to a recipe not my own. It is a very filling soup, a meal in itself.

Tips:

Ginger: I normally freeze my ginger so that it's available when I need it, for convenience, I grate the ginger using a zester or a cheese grater instead of slicing.  The flavor melds with the other ingredients and does not surprise the diner when accidentally biting on a piece of ginger.

Sweet Rice: When cooking sweet rice, the ratio is 4 cups of water to 1 cup of rice.  If the recipe calls for a lighter consistency it is best to dilute the sweet rice with regular rice.

Ingredients:

   tumeric or yellow ginger, regular ginger will work too
   onions -- chopped
   green onions
   chicken (drumstick) cut in three (a personal preference, it is easier to cook, cut up chicken
    it is also appetizing)
   fish sauce
   roasted garlic
   ground pepper
   sweet rice
   olive oil
   saffron
   Lemon juice to season
   optional: hard boiled egg, shelled and added to the porridge when ready to serve.

Directions:

In a heavy bottom pot, heat the olive oil, caramelize the onions. Put the chicken in the pot, let it cook for a while, add the sweet rice, then add water, noting the proportions mentioned above. It is cooked when a soupy consistency is reached.  Season to taste, the fish sauce complements the porridge well. Add the green onion and roasted garlic when ready to serve.

Eat with lemon, a cold drink of soda or juice go well with this food.

Breakfast Casserole and other nice goodies

There is a Women’s Bible Study that I go to every other Saturday; the hosting is rotated among the members. Because there is just the four of us and we all like to cook, even if it only breakfast that consists of eggs, muffin, and fruit, we still manage to make it presentable and appetizing, or NOT.

In this case, we had spinach casserole, we learned about this recipe from a dear friend who passed last year. It consists of eggs, milk, cheese, bread, onions, spinach, mayonnaise, and such other items calling your attention in the kitchen. Like raisins, tomatoes, if you don’t have spinach it can be potatoes, carrots, etc. This recipe does not really call for specifics. The milk will soften the mixture and the bread will provide texture and consistency. Cheese and mayonnaise will add flavor, of course herbs like basil, or if you want a little Mexican blend add cumin or cilantro, parsley will not do damage to the flavor too. This mixture is placed on a baking tray, preferably Pyrex and let stand overnight. Remember that movie Family Stone, that’s what they made. Here’s the more formal recipe, if you wish to try.

The joy is in the presentation too, the milk jar was an irregularly designed pottery, so beautiful. Notice the collection of different designs of spoons, even the mis-matched plates rendered a rustic effect making for a wonderful dining experience.

Although, honestly, we did admonished ourselves for purchases that are not needed but wanted to complement a dish that we are going to prepare.

Crab Mold Recipe

This is a recipe created by Julie and is always the best seller in our church events, so here goes..

8 oz Irish Crab
8 oz cream cheese
1 cup mayo
1 can cream of mushroom soup
1 cup chopped celery
1 bunch chopped onions
1 pkg gelatin

Have cream cheese at room temperature. Beat soup, mayo, cream cheese. Follow directions on gelatin pkg. Add to mixture. Add crab and veggies and mix well.

Pour into mold and refrigerate.

Enjoy