Thursday, November 19, 2009


Brown basmati riceImage via Wikipedia


Most of us that have tried to make a nice fluffy and moist brown rice at home have crashed and burned. It's dry or the texture is bleckh, not right.

I was making my at home favorite brown rice salad the other night (basically a chopped Romaine salad with onions, red pepper, some type of protein and brown rice with a nice dressing)
and this time I wanted the rice to be fluffy, moist, and tasty.

I did a search on line and it turns out a few folks have saved me lots of time and heartache to perfect this lovely grain!

I used a recipe from Pinch My Salt that they modified from and I have to say it WORKED LIKE A CHARM!!! We ate every single bite, and it was truly the brown rice that made the dish.

Without further adieu:


*Brown Rice
*Water - at least four cups of water for every cup of rice
*Salt to taste.

To Do:
*Rinse rice in a strainer under cold running water for 30 seconds & swirl the rice around in your hand.
*Bring water to a boil in a large pot over high heat.
*When water is boiling, add the rice, stir it once
(I also salted my water)
*Turn heat to a medium boil and leave rice uncovered for 30 minutes stirring occasionally.
*After 30 minutes, pour the rice into a strainer over the sink.
*Let the rice drain out the water for 10 seconds then return it to the pot and set aside OFF OF THE HEAT.
*Immediately over the pot with a tight fitting lid and set aside to allow the rice to steam for 10 minutes.
*After 10 minutes, uncover rice, fluff with a for, season to taste.

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Monday, November 16, 2009

Thanksgiving Recipes!

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Hi W.E.T Readers!:

It's the BEST time of year. Time for family, friends and holiday festivities which all leads to ONE THING. FOOD. Food, More food, and naps.

We have posted a fantastic recipe on Truffle Butter Roasted Turkey (from Ina Garten) as well as some of our famous Family Side Dishes, as well as a ton of other ideas we found trolling the Food Network websites!

We have posted all these recipes on our other blog, Conquer The Monkey, so this time, go there to check them out!!!

We would love to hear about YOUR FAMOUS FAMILY RECIPES!!!

Gobble Gobble,

Monday, November 2, 2009

Champagne Chicken

Champagne Chicken!

I was in a pinch for dinner last week and hadn't gone to the Market - having been way too busy! I assessed my fridge and freezer. I had some raw chicken strips and I was going to make a homemade marinade, but I had nothing with acid - no lemons - nothing.

So, I pulled out my one of my favorite Salad dressings -- Girard's Champagne Salad Dressing -- that I have loved since college. I wasn't sure if this would work as a Marinade so I did a quick Google search and sure enough, the Girard's website they recommended using the dressing as a Marinade.

To Do:
* Marinade the Chicken in the dressing for a couple hours.

* Heat a saute pan to medium/medium high, drizzled a bit of good Extra Virgin Olive Oil and saute the chicken until it is golden brown all over. (about 4-5 minutes per side depending - just monitor closely)

HOW EASY IS THAT - AND it tastes much fancier than it obviously is. You could EASILY use this to serve for company because it tastes rich and complicated. The Chicken was tender & had a nice tang, slight bit of spice, and really just was one of the most delicious and easy pieces of chicken we've had in a very longtime.

Serve It With:
* Porcini Mushroom Risotto
* Green Salad with a light but creamy dressing

Let us know if you try this and what you think! If you haven't had Girard's you gotta try it. It makes a great salad dressing for a special occasion too - especially if you don't have time to make something from scratch!

Do what you do, eat what you like!
-The Wilsons

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