Kitchen Time,
Sometimes I feel like I am a bit bassakwards in the
kitchen. Or maybe this is genius, you be
the judge. I use a kitchen scissors way
more than I do a knife. It is just
easier for me to trim fat, chop herbs or dice mushrooms in the can. That’s right, I dice my mushrooms right in
the can, it’s just easier. I received my
favorite (Fiskars) kitchen scissors from my former mother in law as a Christmas
gift many many years ago. I’ve never had it
sharpened or repaired. I have tried
others, and just don’t like them.
Another weird thing I do is use paper plates as a disposable
cutting board. I bought a flexible
cutting board at a flea market and have not pulled it put since I brought it
home. It is just as easy to grab a paper
plate dice up what I need to and dump it in the pot.
All of this weirdness came to me as I’m making one of our
favorite side dishes for lunch, so here’s the recipe for my sautéed vegetables
and rice.
1 ½ Cup White Rice Uncooked
½ Cup Chopped Onion (you can use more or less)
1 4oz Can of Mushrooms not drained
¼ Cup Grated Parm
¼ Cup Shredded Mozzarella
¼ Cup Chopped Chives
¼ Cup Olive Oil
1 Tablespoon of Montreal Steak Seasoning (I use this stuff
on everything)
3 Cups of water
Sauté the onions in the olive oil, add the uncooked rice and
sauté until the rice gets translucent. Add the seasoning, water and can of
chopped mushrooms. Bring this to a boil and reduce heat, cover and let cook until
rice is fully cooked. Turn off the heat and add the chives, parm and mozzarella. Mix well and serve hot.
