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Old 08-12-2012, 07:25 AM   #1
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UD Sunday! What's on your menu?

Still have a headache but I'm going to try to get some calories in. I am up 5lbs from yesterday, so no more DD's in a row! I'm sure it's water retention from the advil and allergy meds.

B: Coffee w/coconut oil and coconut milk (for the calories)
D: tilapia simmered in tomatoes; cauliflower rice; sliced cucumbers
S: slow cooker sloppy joe phillies (pinterest recipe lol) on a whole wheat sub roll w/havarti and pop chips
Snack: nectarine and some almonds

The slow cooker sloppy phillies is:
2lbs lean ground beef
1 large green bell pepper diced small
1 large onion diced small
1T wostershire sauce
2T catsup (I used Heinz 1 carb)
salt, pepper and garlic powder
1 cup beef broth

Mix well, crock pot for 6-8 hours on low. Break up meat and serve in buns.
I get the feeling this is going to be wet, so it may need draining.
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Old 08-12-2012, 12:41 PM   #2
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Haven't planned very well for today, having some major pain in my hip that's distracting me. But so far:

B-Coffee with SF chocolate syrup 15

L-Stouffer's steamer bag meal-Chicken Florentine I think-400

D-I think we're grilling out burgers, if I get to the store
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Old 08-12-2012, 01:27 PM   #3
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i have some pork chops that i fried & then slow-cooked with a can of goya black bean soup & goya mojo criollo. need a liitle whit rice with that, i'm afraid.

i've also been slow-cooking some chicken breasts & thighs in a simple broth (bay leaves, poultry seasoning, celery, salt). maybe i'll make some soup? or save the meat, drink the broth.

this morning i took leftover italian sausage & peppers & onions, chopped it up, scrambled in an egg, and made a sandwich with mozz & a Portuguese roll.
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Old 08-12-2012, 03:37 PM   #4
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Quote:
Originally Posted by piratejenny View Post
i have some pork chops that i fried & then slow-cooked with a can of goya black bean soup & goya mojo criollo. need a liitle whit rice with that, i'm afraid.

i've also been slow-cooking some chicken breasts & thighs in a simple broth (bay leaves, poultry seasoning, celery, salt). maybe i'll make some soup? or save the meat, drink the broth.

this morning i took leftover italian sausage & peppers & onions, chopped it up, scrambled in an egg, and made a sandwich with mozz & a Portuguese roll.
In case you get back into this thread, what kind of white rice do you use? I know there are many, many, many kinds of rice, and I'm woefully uneducated about that. I grew up in a *potatoes* household.
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Old 08-12-2012, 05:01 PM   #5
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I usually use white basmati.

Tonight I just stole a little bit of the rice from my son's Chinese food ,
but basmati is much tastier!

How do you cook your rice?
Let me know if you need some tips...I make great rice!

When I get brown rice, I prefer the "short-grain".
(There's medium-grain, long-grain, brown basmati, etc).
It has a slightly sweet flavor and is a little chewy...doesn't get mushy easily.
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Old 08-12-2012, 05:19 PM   #6
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Quote:
Originally Posted by piratejenny View Post
I usually use white basmati.

Tonight I just stole a little bit of the rice from my son's Chinese food ,
but basmati is much tastier!

How do you cook your rice?
Let me know if you need some tips...I make great rice!

When I get brown rice, I prefer the "short-grain".
(There's medium-grain, long-grain, brown basmati, etc).
It has a slightly sweet flavor and is a little chewy...doesn't get mushy easily.
I almost never make rice because I've never really learned/practiced making it well. Instant is flavorless and worthless, no nutritive value. Buying some from the Chinese buffet at the local grocery store is just white rice. Nothing special.

I just don't know enough about rice.

If you have time to post a couple of good tips, I'd really appreciate it! Also, what kind of rice to buy. Normal grocery store and an Asian grocery are my options.
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Old 08-13-2012, 05:54 AM   #7
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B: Denver omelet made with egg beaters, country potatoes, 1 piece of dry sourdough with strawberry jam.
L: Turkey sandwich, 1/2 oz potato chips, 1/3 of a banana split
S: At a baby shower, small wedge salad, fruit kabob, 1 small spoonful of 7 layer dip with two tortilla chips
D: 2 pieces of fried chicken

Wow that was a lot of food! My calorie program puts it at 1980 for the day, but I'm not so sure.
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Old 08-13-2012, 06:39 AM   #8
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If I get white rice at the grocery store, I usually get Canilla (it's a Goya product), but any white rice that is not instant or par-boiled will do.

At an Asian store, there are SO many choices, *I* don't even know which kind to get!
I go to an Indian market for my basmati...I just get whatever's on sale or comes in a cool bag...they've all been good!

Instructions for awesome rice:


Get a heavy pan, preferably wider than it is tall, or a deep skillet. Cast iron or Le Creuset are great.

Heat the pan over medium flame/setting. Add enough oil to cover the bottom generously.

Add dry rice (some people rinse or soak their rice; I don't).

Toast the rice until about 1/4-1/2 the grains have a little spot of golden brown on them. Stir frequently. DO NOT LEAVE THE KITCHEN OR GET DISTRACTED!

Add desired amount of salt. (I use about 1/8-1/4tsp per cup.)

Add water in twice the amount as rice (ex: 1 cup rice, 2 cups water).
There will be a lot of steam! Be careful; steam burns are awful.
Pour near the edge of the pot; don't hold your hand over the middle.
Water can be any temperature; hot water may create a bit less steam but won't affect the cooking time by much.

Turn the heat down a little and let the pot simmer gently until the water is below the level of the rice.

Cover the pot TIGHTLY and turn the heat down to low.
I recommend a glass lid, if you have one, so that you can watch the rice for readiness.
If you don't have a tight-fitting lid, you can wrap the lid in a clean, damp tea (non-linty) towel. Make sure no corners are hanging over the pot/near the burner.
If your lid has a little hole to release steam, plug it up with a bit of paper towel.

DO NOT STIR THE RICE!!!
RESIST EVEN LIFTING THE LID TO PEEK!!!

It will take about 20 minutes for this step, which steams the rice.
The rice should be slightly translucent and many of the grains should be curled and split open.
If they are not translucent, if they are a solid white like bits of plastic, they are not done.
You may also hear little crackling noises when it's done...that's the rice on the bottom getting crispy--which is delicious, by the way!!!

The lower the heat, the less likely it is to burn the rice.
It can cook quite a long time on low heat; it results in what many consider to be a superior rice. I knew an Iranian woman who bragged that she took 4 hours to cook her rice! :ntworthy:
But about 15-20 minutes is fine!

Once the rice is done, take the lid off and fluff it. Don't stir!!!
Either take a fork and sort of scrape up layers,
or take a wooden spoon and "turn over" chunks of the rice...kinda like turning pancakes. This lets more steam escape so the rice doesn't stick together or get mushy while it's cooling.
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New lows, 2014:
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8/01....274.6
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8/03....273.6
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