Advanced Excel Assignment

Easy Non Sticky Brown Rice

Here is my favorite way to make Brown Rice~

The trick is to make the rice as if you were boiling pasta. So here is the break down-

Bring a pot of water to a boil. 
Add a little olive oil. (1-2 tsp)
When it's boiling add 2 cups brown rice.
Simmer boil it for 30 minutes.
Then drain it. I use a small hand colander and hold it over the sink dumping the water into it but not all the rice out of the pot. Hold it steady for a minute or two so that it can drip most of the water out. 

Set the pot off to the side of your burner and cover. Let it sit for 30 minutes.

This has turned out great for me every time. Non-sticky, delicious brown rice!

It takes an hour, so you have to plan ahead but other than that really easy.

Easy Beef Stroganoff - No Cream soup here

Easy Beef Stroganoff

2 - 4 lbs beef stew meat
1 large onion
1 large container mushrooms
salt 
pepper
olive oil
soy sauce
1-2 cups water

Place cut up beef stew meat in large roasting pan.  Salt and Pepper well! Drizzle with olive oil.

Sprinkle with soy sauce. (several tbsp??)

Cut up onion, cut up mushrooms and toss with meat.

Pour 1-2 cups water over all. Then wrap tight with foil.

350 degrees for 2 1/2 hours

Remove foil. Stir meat. Keep cooking another 15 minutes. Then mix a little (2 tbsp) cornstarch and water together. Stir into bubbling meat mixture in oven. Return to oven for last 15 minutes.

Meat is melt-in-your-mouth!

I serve with brown rice.

PRINTABLE RECIPE

Dill Potato Salad with Yogurt

Dill Potato Salad with Yogurt

5 lbs unpeeled red potatoes
1 1/4 cup mayo
1 1/4 cup plain yogurt
2 1/2 T. apple cider vinegar
2 1/2 T. dijon mustard
1 1/2 cups diced celery

1 T. dried dill
2 1/2 tsp. dried parsley
1 tsp onion powder
1 tsp. garlic powder
1 tsp salt
ground black pepper

Boil whole potatoes until fork tender. About 15-20 mins. Let Cool. When cool cut into slices or cubes.

Combine remaining ingredients in a bowl and mix well. Add cooled, cut potatoes to large bowl and stir dressing over top. Cover and Chill a minimum of 5 hours and overnight works well too. (add milk or a bit extra mayo/yogurt if desired)

PRINTABLE RECIPE

Macaroni Salad

Summer Macaroni Salad

2 cups macaroni noodles, uncooked

3/4 cup celery, diced

1/2-1 cup grape tomatoes, halved

8 oz cheddar cheese, cubed

Dressing Ingredients:

1 cup mayonnaise

2 Tbsp. Apple cider vinegar

1 Tbsp. sugar

2 tsp. yellow mustard

1 tsp. salt

1/2 tsp. black pepper

1/4 cup milk

Boil water and cook macaroni noodles according to package directions.

Mix up the dressing ingredients. After noodles are cooked, drain and run cold water over. When noodles are chilled- place noodles in large mixing bowl, add celery and cheese. If serving soon (within an hour or two) add dressing and tomatoes. If not keep all ingredients chilled and then mix together before serving. 

Serves at least 8, good for party size or "bring a dish to pass"

Printable Recipe

 

Shoyu Chicken {Chicken Thighs} Recipe

Shoyu Chicken

1 cup soy sauce
1 cup brown sugar
1 cup water
2 heaping tsp. minced garlic
1 small onion, chopped
1 tbsp. black pepper
1 tbsp. oregano
1 tsp. paprika

5 chicken thighs (sauce would work for 6-8 thighs. 6 thighs would fit in my pan nicely)
Sesame Oil

Mix up all ingredients except chicken thighs and Sesame oil. Place chicken in a 9x13 dish and cover with "marinade". Marinade for 1 hour minimum, turning chicken every half hour. 

Heat Sesame oil in a large skillet that has a lid. Brown off chicken, approx. 3-5 mins. per side. 
Add marinade from your dish and allow to boil for 3 minutes. 
Reduce heat, cover and allow chicken and sauce to simmer for 2-3 hours.

If you like, thicken sauce 15 minutes before serving by using 2 tbsp. cornstarch and 2 tbsp. water mixed together and stir into bubbling sauce with chicken. 

This yields a lot of sauce which is nice for extra rice or some leftovers. 

Serve over rice. 

Printable Recipe

The original recipe can be found here. 

Quick and Easy Corn Chowder

If you have bacon...this recipe starts with that! 

Cook Bacon in a saute pan until crisp. Transfer to plate. 6 slices to a whole pound whatever you have or feel like! This recipe is more like a guideline than an exact science...

If you don't have bacon, this will still be good- Start here~

In remaining bacon oil from saute pan- Saute approx. 4 cups frozen corn, and 1-2 cups chopped bell peppers (red, yellow, orange any color is great!) About 1 cup chopped onion too, or whatever you have. It's soup! Measurements don't have to be exact.

In a large pot add 2 cups (or 3 or 4 cups) chicken broth and bring to a boil. Add the corn, onion and bell peppers. Simmer for about 20 minutes. Add 3 cups milk or half and half. Season with salt and black pepper and the BACON goes in now if you have it. 

If it needs to be thickened a little...3-4 tbsp cornstarch to a little water and simmer into your soup. 5-10 minutes. 

This is an easy, fool proof quick soup I make for lunch. 

PRINTABLE RECIPE