3. recession goulosh…

while this subject may seem a little boring and alot overdone,  (except for jason and yoshi’s),  its important to note that i’ve made this dish every time i’ve cooked since the beginning of february.  thank god christa’s just happy that i’m actually cooking.  am i the only one who does this?  it’s just sooooo damn cheap and did i mention delicious? now i’m no dom deluise, and i do realize that it doesn’t take a genius to steam rice and vegetables, however, there was a time when i didn’t have a clue and might i add that this dish didn’t just fall from the sky.  great art doesn’t just happen that way.  bon scott sang “it’s a long way to the top if you wanna rocknroll” and damnit thats a natural fact cause it took quite a few tries to get this stuff tasting decent.  atleast to my standards.  afteral, i’m gonna be eating this stuff for like a month so it better be good!  try it yourself and have dinner for a few days for less than 10 bucks!

ingredients:    2 orange peppers (go gators), 1/2 a bag of frozen spinach, 1 large videlia onion,  3 large fresh carrots,  a couple of basil leaves or whatever herb you prefer, 1 package of big headed mushrooms, as much garlic as you can stand, quite a few dashes of salt and pepper,  olive oil, fresh green onions, anne’s green goddess salad dressing (my favorite), 2 cups of brown rice,  and the key to successs:  a liberal amount of italian seasonings.  now im not sure if thats an actual flavor that can be purchased at the store, or just a mixture of herbs that christa puts in a jar and labels “italian seasoning”.   nevertheless, its good so try and round some up cause it makes a huge difference.

directions:   1. begin with the rice.  boil 4 cups of water and once its bubbling, throw the rice in, give it a stir, and lower the heat and let simmer until its fluffy.  2. wash all the fresh veges really good cause chances are you’ve bought them from the bodega and they’ve been sitting near the street all day.  3.   chop the veges and slice the garlic nice and fine, and rinse them again.  4.  put a table-spoon of olive-oil in a large pan (i use a wok but i suppose a really big frying pan will work too), turn up the heat and throw everything in.  this step is what makes this dish flannel-worthy.  5.  add all the seasonings and salt and pepper, cook at medium heat for a few minutes, stirring occasionally and when you see water begin to acumulate on the bottom, try and drain it out over the sink.  you might have to do that a few times.  6.  it should take 20-30 minutes to completely cook all veges.  don’t worry, it looks like a huge mound of veges at first but it will cook down to the perfect amount.  6.  keep an eye on it, occasionally stirring and in the meantime your rice should be cooked so turn off the heat.  7.  once its a consistency you like, cut up the green onions and add a little bit of green goddess dressing and your done.  all while your reading my flannel blog!