Curried Rice Pilaf

I made this rice in the morning and popped into the refrigerator. This allowed the flavor to meld. No one had organic celery because of weather issues and I bet the addition would make this rice even better. Also the orginal recipe from BH&G Grill Cookbook; included 1/2 cup dried fruit; which I eliminated and 1 1/2 teaspoon instant chicken or beef bouillion granules. I used about 1/4 cup beef broth. I often cook a batch of plain rice, place in freezer and then you have it on hand whenever it stikes you!
I am a Freeze McQueen!

Ingredients:

• 2 cups cooked long grain rice
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 1 tablespoon unsalted butter
• 1/4 cup beef or chicken broth (enough to moisten rice sufficiently)
• 1 teaspoon curry powder (I use my homemade stuff Madras Curry Powder blog: 3/6/13 label: spices)
• 1 clove garlic, minced
• 1/8 teaspoon pepper
• salt to taste
• 1/4 cup slivered almonds, toasted

Directions:

Heat the butter in a skillet and saute the onion and celery. Once softened add the rice, garlic, curry powder, broth of choice, pepper and salt. Heat and combine. 

To serve top with toasted almonds. Wonderful with grilled meat (Ginger Rum Marinade blog 4/24/19 label: marinate)

Ginger Rum Marinade

This recipe is my mission to work my way thru BH&G Grill Cookbook. The recipe makes about 1 1/4 cups marinade; enough for 2 1/2 - 3 pounds pork, beef or chicken. I chose boneless, skinless chicken thighs and next go around I will cut the thighs in large pieces to allow the marinade to penetrate more. I will also add more red pepper or perhaps a cut-up jalepeno. I would also set aside 1/4 cup of marinade to pour over grilled meat before serving.

Ingredients:

• 1/2 cup unsweetened pineapple juice
• 1/3 cup rum
• 1/4 cup soy sauce ( I use tamari)
• 1 tablespoon brown sugar ( could try less)
• 1 tablespoon grated fresh ginger root
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes ( I would add more depending on heat level you like) or cut-up fresh jalepeno
• 2 1/2 - 3 pounds beef, pork or chicken ( I would cut-up meat of choice for skewers to allow marinade to penetrate)

Directions:

Combine pineapple juice, rum, soy sauce, brown sugar, ginger, garlic and red pepper. Set aside 1/4 of a cup if desired.

Place meat of choice in a large zip-lock bag and pour marinade over the meat. Marinade in refrigerator for 4-8 hours; turning bag occasionally.

Thread the meat on skewers. Drain the marinade and reserve.

Grill the meat according to grill instructions. Brush marinade on meat the last 5 minutes of grilling. Discard remaining marinade.

Brush with the 1/4 cup marinade once meat is taken off the grill.

Delicious served with Curried Rice Pilaf ( blog 4/24/19 Label: rice)

Banana Bread

I searched for my old banana bread recipe, but no luck. Came upon this recipe from Simply Recipes. Was easy and moist. When bananas are too ripe;bag up and throw in the freezer until time to make some quick bread...

Ingredients:

• 3 very ripe bananas, peeled and mashed
• 1/3 cup unsalted butter, melted
• 1 teaspoon baking soda
• pinch of salt
• 3/4 cup sugar (1/2 cup if you want less sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups flour

Directions:

Preheat oven to 350-degrees. Butter a loaf pan (4x8ish- I used my glass loaf pan).

In a mixing bowl add the melted butter to the mashed bananas and combine thoroughly.

Mix in the baking soda and salt. Add the sugar, beaten egg and vanilla extract. Mix in the flour.

Pour the batter into the prepared loaf pan. Bake for about 50 minutes or until a tester inserted into the center comes out clean.

Cool in the pan and remove to cool the rest of the way on a wire rack.

Slow Cooker Pork Carnitas

This is about as easy as you can get! I used pork tenderloin, but one may also use a shoulder or a butt roast. The original recipe called for 3-4 pounds of pork. I used 2 pork tenderloins, about one pound each. If you go for the larger amount, I would double the juices, spices and onion. The liquid cooks down a bit. Also, I cooked on low for 6 hours; the recipe called for 8-10 hours. I made tacos for the first batch, but possiblities are endless: rice bowl, nachos. I added our homemade green chili, shredded cheddar cheese and lettuce, refried beans and a dollup of sour cream. Yum! Recipe courtesy of www. laurengreutman.com

Ingredients:

• 2 pounds pork tenderloin
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 5 cloves garlic, minced
• 1 large onion, diced
• juice from one lime
• 1/2 cup orange juice

Directions:

Grease the inside of the crock pot. Add the diced onion and then the pork. 

Mix together the remaining ingredients and pour over the pork.

Cook on low for about 6 hours. 

Pull pork apart and voila!