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Orelie, Sonika, Zarina, Doreen, Kane, Pazia

Spinach and Rice with Lemon Gourmet | September 2004

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Yield: Makes 4 to 6 servings
Active Time: 45 min
Total Time: 45 min


  • 2 tablespoons unsalted butter

  • 1/4 cup finely chopped shallots (2 to 3)

  • 1 cup long-grain white rice

  • 1 2/3 cups low-sodium chicken broth (13 fl oz)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon chopped garlic (2 cloves)

  • 3 (10-oz) bags spinach, tough stems discarded

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 to 3 teaspoons fresh lemon juice


Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes. Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes. Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.

While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute. Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes. Stir in 2 teaspoons lemon juice, then add rice and stir until just combined. Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste).

Read More http://www.epicurious.com/recipes/food/views/Spinach-and-Rice-with-Lemon-230477#ixzz2sCSbvpjp

*Notes - made this in January 2014
We had it with turkey italian sausage that we cooked on our pannini press.  We used onions instead of shallots and added extra lemon when served, otherwise followed the recipe.
for the rice cooking time though - totally off on the instructions!  Here it says to turn down the heat, then add the broth and let it all simmer.  Um...no.  Add broth, bring to a boil and allow at least 20 minutes for the rice to absorb the broth.  Even through I knew it was strange, I followed the instructions and after about 20 minutes, we ended up adding some water, bring it to a boil and then cooking it another 25 minutes.


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I followed the directions to the letter =) and got some fabulous cookies!   The link you see above is where I found the recipe.

  • 2 cups flour
  • 1 cup old fashioned oats
  • ½ cup quick oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
  • 2 cups semi sweet chocolate chips
  1. Preheat oven to 350 degrees and lightly grease 2 baking sheets.
  2. In a medium bowl, whisk together the flour, old fashioned oats, quick oats, cinnamon, baking soda, and salt.
  3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the pumpkin, egg, and vanilla to the butter mixture and beat until well blended.
  5. Blend in the dry mixture until combined.
  6. Fold in chocolate chips and drop by the spoonful onto the prepared baking sheets.
  7. Bake at 350 for 14-16 minutes until cookies are lightly brown at the edges and set in the middle. Cool on cookie sheets for 2 minutes then remove and place on cooling racks to cool.

Makes 4 dozen cookies.


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Last night, while grading papers - I was so pleased with how one of my students did that I put TWO stickers on his rubric.  When I passed it back this morning– he quietly cheered “Yes!” and received high fives from his classmates. 

That was a good way to start the day.

Current Mood: optimistic optimistic

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so it's 4:15 am.  We went to miller outdoor last night and I had a mild headache - nothing serious but it was present when we left.  Throughout the evening, is was there in the back of my mind but there were times I forgot about it completely (or it went away?) and times when it was more present (and I would run my neck, scalp & forehead - all places I could feel it.)

None of these areas felt particularly tense and I'm not sure the rubbing really helped but it was something I could do so I did. 

then, as we were leaving, the headache hit me HARD.  I was talking to EAM as we were walking them to their car and they gave us a ride to our car and somehow in that time - it's exploded!  by the time we got to our car (a whole  2 minutes?) I could hardly think straight!  The ride home felt like the longest ride of my life.  I got it the house, got some water, took 600mg of ibuprofen, stripped and laid down. 

I had a hard time staying still.  I'd focus on my breathing and tried laying on my back but ended up on my sides.   Laying on my stomach was out.  My legs felt very restless and my muscles would tense and then I'd consciously relax them.  After about 20 -25 minutes, DW came to bed and it was not better.  I just kept waiting for the ibuprofen to kick in!  he rubbed my shoulders and back a little bit - said they didn't feel particularly tense and fell asleep relatively quickly (he was pretty done in.)   If his leg touched mine, I would kick so he had to be careful but I think he generally slept through that - I'll have to ask him in the morning.

Anyway, so I woke up about 15 minutes ago.  I had the weirdest dream.  I was with students during the school day, some kind of sanctioned off campus thing and one the way back we were on a flyover near school (there really isn't a flyover near school but that's a minor detail) and a helicopter hit the flyover causing a multi-car accident.  We were fine - a car bumped into my car but it dented/causes a tear in the fiberglass and I was able to drive it over to the side of the road.  

I was really worried about getting the kids back to school and how long it would take to get out of this mess so we walked/got a ride back to school (can't quite remember) and I taught my next class - stopped by to ask EN if he could come by (so my class would be covered and I could retrieve my car) but he was already covering another class and then suddenly it's the evening and I'm telling DW I need a new car and I call HPD to figure out how much trouble it's going to be to retrieve my car since I left the scene. 

They tell me they contacted the 'owner' Baden Auto and it's in the city impound lot for now.  [no mention of all the trouble I would be in for leaving the scene ...it's a dream, right?]  I say no - I'm the owner and loss payee - car's been paid off for over a year! and they say that's not what they got when the contacted the insurance. [And the car seemed to be my blue ford escort, in new condition, that I had in 1999]

And this is where I woke up.  Realized my headache was gone and came in the office to make sure that the auto insurance policy lists only DW and I for loss payees. 

And then it occured to me I should be tracking my headaches because this one was CRAZY!  and I'd like to do what I can to avoid suffering something like that ever again.

so other possibly important detail - regarding the headache, not the weird dream -
I started the Ease to 5K program today so I was 'running' (sort of) from about 3:45 - 4:45 today.  I had some issues with the app so I had an extended warm up and then I wasn't really thinking about how close to done I was so I ended up with a longer cool down as I had to walk back to the house from where I ended the workout.  I hadn't been hydrating particularly well throughout the day but when I came back, I felt fine [hot, but fine] and I made myself an beverage of water, ice, lemon juice, salt and agave nectar.   I then took a shower and made ringtones for a little while on the computer before starting to prep stuff in the kitchen for the picnic. 

I first noticed the headache after DW got home, so around 7:20pm.  Other important info - Quasense - week 5, Friday

I've looked up exercise headaches before because but I don't remember when or for what kind of exercise. 
I don't experience any problems after dance class or swimming.  The dance class I've been doing for 2 years and the swimming, every 2-4 days for the last 2 weeks.  


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It's been forever since I wrote in a journal.  I use to - sort of regularly.  And I did so in books that no one ever read but me.  Then, I got used to this and then commenting, sharing etc and when no one else seemed to be using LJ - I stopped using LJ. 

I think about it now and I realize - the journaling is for me - not for the masses.  Maybe that got away from me for awhile but I'm back in that place and I want to have this as a way to get things out and note down what happened and if I really want to share it - I can post it on Facebook so no worries there.

3rd week of summer is just about finished and I feel that I can only truly claim 2 days of solid productivity.  I've read 1.75 new books and 2 or 3 old ones.  I have Pastwatch waiting for a quality re-read.  It's been at least 3 years since I read it? 
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Made this last night and really liked it!  Used some incredibly sweet and wonderful satsumas that I got from a friend of mine for the 'oranges'


Winter Citrus Salad

1/4 cup freshly-squeezed juice from red grapefruit
1/4 cup rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1 1/2 teaspoons Dijon mustard
2 teaspoons grated grapefruit zest
2/3 cup canola oil
1 (5- to 6-ounce) bag baby spring greens mix
1 (5-ounce) bag baby spinach leaves
2 red grapefruits, peeled and segmented
2 small oranges, peeled and segmented
1 sweet red bell pepper, seeds removed, thinly sliced
1/2 of a red onion, thinly sliced (optional)
1 or 2 avocadoes, peeled and sliced
1 cup (or more) Sweet and Spicy Pecans

In a small bowl, whisk together grapefruit juice, rice vinegar, honey, minced garlic, mustard and grated zest of grapefruit. Gradually whisk in canola oil.

In a large salad bowl, toss spring greens, spinach leaves, grapefruit and orange segments, red pepper and onion slices. Drizzle with some of the Grapefruit Vinaigrette and toss to lightly coat all ingredients in bowl. Add avocado slices and gently toss. Sprinkle salad with Sweet and Spicy Pecans. Serve immediately. If you choose to plate the salad, arrange it on 6 to 8 individual plates. Sprinkle Sweet and Spicy Pecans over each serving. Makes 6 to 8 servings.

Sweet and Spicy Pecans
1/4 cup sugar plus 2 tablespoons, divided
1 cup warm water
1 cup pecan halves
1 tablespoon chili powder
1/8 teaspoon ground red pepper

Combine 1/4 cup sugar with 1 cup warm water and stir until sugar is dissolved. Add pecan halves. Allow pecans to soak for 10 minutes. Drain, discarding sugar water.

Combine remaining 2 tablespoons sugar with chili powder and ground red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake in preheated 350-degree oven for 10 minutes, stirring once during baking time. Remove from oven and immediately transfer to a plate to cool.

Tips from the cook

--Cooked shrimp or tuna can be added to this salad to create a complete meal on a plate.

--Roasted peanuts are a nice alternative to Sweet and Spicy Pecans.

--Zest of grapefruit is only the colored part of the skin. Leave the bitter white pith behind.

Current Location: Houston, TX
Current Mood: happy happy

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So I thought I'd try this out. The quick access bar has a button for when you're talking about lj users that is rather fun-just tap and enter their handle. I wish they had it on the regular site...okay. Enough thumb typing for now.

Posted via LiveJournal.app.

Current Location: US, Texas, Harris, Houston, Bassoon Dr, 10000

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I woke up around 2:30 and could not get back to sleep. Don't recall a specific reason for waking up but not getting back to sleep? - the chirping. It's not completely unfamiliar...I recall having this issue last summer, vaguely (I've surely surpressed it...)
What is that? I think last summer, I was afraid we had mice and they were having long conversations in the night...
Then, it was that we had roaches (turns out that roaches don't really vocalize or 'make sounds', much less chirp)...
did we ever resolve it? I don't recall...I wore ear plugs for awhile and then started working and then was too tired for chirping to bother me? Or it stopped?
but now, it's the beginning of summer, I don't have work tomorrow, and the ear plugs did not really help...
so onto the internet to research.

This is what I found:

from: http://www.ntwgs.org/articles/goinggreen.pdf

The Metroplex has one invasive species;
the Rio Grande Chirping Frog. It was
most likely brought here in potted plants
from the Lower Rio Grande Valley. This
extremely small frog is less than 1 inch
long. After the eggs are laid
in moist soil, they hatch
into fully formed frogs in
about 2 weeks. The tadpoles
go though metamorphism
inside the egg. So far, this
little frog does not seem to
be causing much trouble
with native flora or fauna.

and to confirm this crazy noise -


I found another recording that didn't match perfectly but seems pretty close. 
Part of me is fascinated - it morphs from tadpole to frog IN the egg?  and the other part of me just wants to know how to get them away from my house!  Another reason to get new windows (as if we didn't have enough already).  It sounds like the noise is in the bedroom and being answered from outside but if it's really these crazy frogs, then I suspect/hope that they're just on the window ledges and for all that, they SOUND like they are in the house.


Current Location: chez moi
Current Mood: cranky cranky

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for 2 people:
8 2-in eggplants
equal amount of potato

bring all ingredients to room temperature

remove stems from eggplant

3 cloves of garlic
1 tblsp thanageru
1tsp salt
1tsp italian seasoning
1tsp sugar
make into a chutney

slit eggplant and potato 2/3 vertical axis and horizontal axis (so you have stuff the chutney into it)

2 tblsp oil

1 tblsp water (max)

close cooker, cook on med-lo heat until it whistles twice

9 chappatis, no attaman

1 1/3 c. laxmi atta flour
1tblsp oil

1/8 tsp salt
1 tsp sugar
in to cup - 1/2 cup water

Current Mood: hungry hungry

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wrote down my Dad's recipe and now can't find it - will write what I remember right now and call him again/look for it...

on the phone with dad! writing recipe now...(3/18/2010 - evening)

portion - 2 times eggplant to onion by weight
small dice onion, eggplant pieces 1 inch cube maximum

8oz onion chopped, 4 tblsp oil
sautee until slightly carmelized
add eggplant then
1/5 tsp tumeric, 1-1.5 tsp salt , stir to distribute seasoning evently, let cook - no more stirring for now ,
make chutney: Chutney - 3 tsp thanageru and 2-3 cloves garlic and *little bit of sugar and serrano or thai pepper
, when 1/2 cooked, stir again, add chutney - put chutney ON TOP. DO NOT MIX IT (this lets the garlic cook)
when fully cooked, stir to mix all and turn up heat to finish off cooking and evaporate some of the water.


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