http://www.spachethespatula.com/chocolate-chip-cookie-cups-with-panna-cotta-milk/ Milk and cookies, all in one!
I have found cooking my diced veggies in the rice from the very beginning seems to make some good dishes. As the rice expands, it pushes the veggies up and then steams them because the rice has absorbed most of the water. It really saves a lot of time and dirty dishes, at least for me!
How hot do the veggies get? Afraid that vitamins and nutrients will suffer from their compounds breaking apart when temps get over 40-50c
They stay above the water once the rice absorbs it, so maybe less then boiling. I've never actually checked the temperature they get to. I don't have a food thermometer. If you try it and find out, let me know.
My forehead thermal scanner doesn't have the range to test food and liquids. I would like to buy a better infrared scanner some day. Steam is ~100C and it engulfs the veggies. I don't know how long it takes before the heat reaches the core but breaking down of nutrients depends directly from heat and duration. I suppose cooking veggies with steam for as short time as possible would yield best nutritional value. I think about stuff like this but eat microwaved shit.
That reminds me, microwaved veggies are actually the best, since the microwaves actually cook the veggies too fast for the nutrients to break down. That's probably the best way to cook them.
this might be true but it does sound so wrong to me ... I pretty much only use the micro wave to heat up stuff from the day before ... Need to give that a try
I'm going to try to make one soon after we get moved into the new house. I'm really excited. My cholesterol level is not.
Some breakfast recipes made in a mug in the microwave: http://www.wherethecookiesare.com/2012/02/03/2-minute-scrambled-eggs/ http://fullthymestudent.com/1-minute-microwave-quiche-in-a-mug/ http://www.delightedmomma.com/2013/02/the-two-minute-paleo-blueberry-muffin.html
I do a delicious 'grilled cheese' with our shredded corned beef. Pull out a pan. Warm w/ butter pad. Toss in shredded corned beef to get some crisp. Grab some fresh monz + Provel (a creamy provalone blend cheese found in St. Louis). Grate into pan. Form melty gooey mess. Take delicious slices of a hearty bread. I did this a lot with thick sliced breads from Panera when the wife worked there, it would still be my go to. Butter bread. Slap cheesemeat mess between breads. Grill breads. Gobble.
When I really want to impress guests or so.. Take a normal kettle. Fill 3/4 with water. Add salt. Add pasta. Maximum heat, leave the room and try to remember come back in ~20 minutes. After 30 minutes get back, pour away the water if any is still left. Pasta is ready to be served with ketchup from bottle. True story, I did this a lot for several years, one time I had a horrible headache so I went to lie down for a second. Fell asleep and woke up to some light smoke. Dried up pasta was burning up slowly in the kettle. Nowadays I luckily have laptops so I don't need to leave the room.
