http://www.kingrat.us Private Life Sun, 22 Jan 2012 04:34:44 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 http://www.kingrat.us/2011/12/mushroom-pie http://www.kingrat.us/2011/12/mushroom-pie#comments Mon, 05 Dec 2011 06:31:17 +0000 King Rat http://www.kingrat.us/?p=20377 Continue reading →]]> This is the recipe I used for the Mushroom Pie at Pie Night yesterday. I’ve made it once before, in about 2006 or 2007. In the original mushroom pie recipe on AllRecipes.com, the mushroom mixture is the stuffing for a puff pastry. The exact same stuff made great filling for a traditional pie.

• 1 tablespoon olive oil
• 10 ounces sliced crimini mushrooms (I bought pre-sliced)
• 1 large onion
• 6 slices fakin’ bacon (or 4 of real bacon if not being fed to vegetarians)
• ¾ cup heavy cream
• about 4 ounces Swiss cheese
• about 1 teaspoon fresh dill
• 2 crusts for double-crust pie

1. Preheat the oven to 350°
2. Shred the cheese
3. Peel and chop the onion
4. Chop the fakin’ bacon into about half inch pieces
5. In a large skillet heat the olive oil over medium high heat
6. Add the mushrooms, onion, and bacon
7. Cook and stir for about 5 minutes until vegetables are tender
8. Reduce heat to medium
9. Add the cream and dill
10. Cook and stir for about 10 minutes
11. Remove from heat
12. Stir in the cheese
13. Pour mushroom mixture into a pie crust
14. Cover with top pie crust and flute the edge to seal
15. Score the crust so steam can vent
16. Bake for about 40 minutes, or until crust is done

]]> http://www.kingrat.us/2011/12/mushroom-pie/feed 0 http://www.kingrat.us/2009/11/acelmos-spanish-rice http://www.kingrat.us/2009/11/acelmos-spanish-rice#comments Tue, 03 Nov 2009 00:30:58 +0000 King Rat http://www.kingrat.us/?p=1737 Continue reading →]]> In my quest to find more rice recipes (cause I have a giant bag of rice and it’s cheap), I tried this recipe for Spanish rice from Greg Atkinson’s West Coast Cooking. Really easy, fresh ingredients, pretty tasty.

• 2 cups long grain white rice
• 1 medium onion
• 2 tablespoons minced garlic
• 1 tablespoon dried oregano
• 2 large tomatoes
• 2 teaspoons sea salt
• 1 bay leaf

1. Rinse the rice several times in cold water
2. Let rice drain in strainer
3. Chop the onion
4. Cut the tomato up
5. Put tomato, onion, garlic and oregano in a blender
6. Puree
7. Remove mixture from blender when the blade just spins through the tomato chunks
8. Put mixture in food processor and/or chop stuff by hand until the chunks are much smaller
9. Put mixture back into blender
10. Puree vegetables until they are liquefied
11. Add water to make 4 cups total liquid
12. Pour vegetable liquid into 3 quart saucepan
13. Add salt and bay leaf
14. Bring liquid to boil
15. Add rice to saucepan
16. Reduce heat to low and cover
17. Simmer 20 to 30 minutes until liquid is absorbed
18. Remove lid, stir, and let stand

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