A friend of mine showed me an article in the NYTimes about Procrastibaking. Good article; you should read it. I don’t work from home but I do have urges to bake in order to avoid things like…deep housecleaning, another load of laundry, clearing out the sewing room, sorting books from the shelves to give away to the library. I love books. I love having several books piled askew on the coffee table, bedside stand, etc. It is very hard to give away books.
I read the article; I baked brownies. I may bake blondies as well. Depends on what else I want to put off doing…
But this is not about books. Well, I do write about recipes from my 50+ cookbooks. (These are not being sorted through to give away. Not yet.) I find that I have been cooking less from recipe books. I throw things together and may look something up for an idea of a flavoring or additional ingredient. So for supper I wanted to make rice along with the vegetables and I made a pilaf, AKA rice with peas and carrots. 🙂
- bag of instant brown rice (Success is the brand, 10 minutes in boiling water and its done)
- 1-2 cups frozen peas and carrots
- 1 small onion, chopped
- a few colorful peppers, chopped, I used 3 red mini-peppers and 1 yellow mini-pepper
- olive oil for the pan
- a few shakes of soy sauce
Cook the rice. Put oil in a skillet and saute the onion and peppers. Stir these a bit. When they have a few nicely browned bits, add the peas and carrots. Stir and add the soy sauce. Mix with the hot rice. Voila!