Please understand that I cook by the seat of my pants, and rarely use recipes more than once, then…adapt them from what’s on hand. The major exception to that is bread, cake, cookies, pie crust, and usually filling. They are all little chemistry experiments in which amounts of ingredients matter a lot.
If you have a 10 or 12 inch hard anodized skillet, this is a good time to use it. I have several with lids, and love them because you can control what’s going on inside them quite well. We put in a gas range, too, for the same reason: when you turn off a burner, it’s off.
This works best with day-old rice, so if you start with new rice, either brown or white, cook it early and let it cool all the way while the glutens form.
Assemble some veggies: maybe red and/or bell peppers, yellow onions, mushrooms (carefully wiped with a damp sponge or paper towel), a can of rinsed sliced water chestnuts…maybe a few diagonally sliced scallions for a garnish. If you have Tamari soy sauce, it tastes best, imo, otherwise, what’s on hand. Toasted cashews w/o salt will be nice, too, as some yummy protein.
Slice the raw ones into bite-sized pieces, and saute them in a skillet preheated with a couple Tablespoons of toasted sesame oil, or whatever’s on hand except olive oil. When they’re stir-fried a not quite tender, pour them in a broad bowl so they don’t keep cooking off the fire.
Whip up two or three eggs with a fork or wire whisk; add a couple T’s of dry sherry, and pour into the same skillet with a tad more oil once it’s hot. Tip the eggs around until the pan is egged fully. If you think you can flip it over, do so, otherwise stick a lid on for a minute and let the top cook. Slide it out onto a plate.
A bit more oil for the pan, and once it’s hot, pour in the rice a bit at a time, covering the bottom of the pan. As it sizzles, turn it over here and there with a spatula that can take heat. Sprinkle it with Tamari, stir a bit more, then turn it down. Roll the circle of egg into a tube, slice off bits, and add them to the hot rice, stir a bit, and then add in the veggies and the cashews, or even toasted sesame seeds.
Tada! You can garnish with the thinly sliced scallions, greens and all, of course.
I’ll check this later to see if I said it right; my attention is all over the map… :)
i’d like to dig out a post i did on spices as medicines, too, which sort of underpins most of the cooking i do, including learning east indian and thai, to a lesser extent. yes, i do lots of traditional mexican, but a lot of the dishes are meat-based. lemme think….
Sopa Seca (mexican dry soup) : a non-cook’s easy version
large can of roasted and diced red tomatoes, 1/2 or 3/4 lb. of hard wheat spaghetti noodles, bottle of red salsa or can of enchilada sauce, cooked pinto beans, about a can’s worth, one yellow onion, either roasted and peeled poblanos or anaheim chiles, or a can’s worth. for commercial salsa, i like Arriba! fire-roasted, but we can only afford it when it’s BOGO, so we stock up when it is. at least one teaspoon of cumin (comino), maybe four, i love comino!
dice onion and saute w/ oil in a wide skillet or deep 8-qt pot with a lid, pour into a bowl. add a bit more oil, and then on med heat lay the noodles in all in a row. as they brown on the bottom, flip them over carefully with a spatula. once they’re toasted and smell yummy, pour in the roasted tomatoes (Muir glen makes some), either veggie broth or chicken broth, add the peepers and salsa or enchie sauce, the onions, comino, and pinto beans (drained). put enough water to cover the pasta, then cover with a lid and turn way down low. check in a bit, and stir as necessary, and add water as needed. once the pasta is getting tender, you might take the lid off and watch it carefully as the liquids cook away.
garnish with either grated jack cheese, chopped cilantro greens or scallions. maybe a dollop of sour cream. if you want it with meat, you can add a bit of browned hamburger or diced, shredded chicken.
Most stores sell bags of prepared tostada shells, or you can buy corn tortillas and fry them lightly yourself in a wee bit of oil. wait until one side is clearly beginning to puff up, then turn muy carefully to avoid spatter burns. the same is true of taco shells, but you can buy large ones that make assembly more worthwhile, imo. if you cook raw tortillas, be sure and bend them in half before they cool and go stiff.
Warm tostada shells in a medium oven until crispy, and pull them onto a plate to cool enough to to handle. place one in the palm of your hand, and spread mashed beans (refritos) over it with the back of a spoon. add layers of: shredded cheese, finely shredded lettuce, radishes as above, diced tomato, chiles, salsa, avocado, tomato, whatever tickles your fancy.
Tacos (coming soon) ;)