Nice Frances. I love outdoor cooking.

Heavy whipping cream (or half and half, but preferably the fattiest and most virgin cow product you can find)

And I wouldn't trust virgin cow cream. :roll-laugh1:

This is what I have for dinner almost every day because it's the healthiest and least expensive recipe I can think of. It serves two.

Bring 3/4 cup brown rice (uncooked) to boil in 3 X as much filtered water. Add sea salt to taste, and lime leaf and/or your favorite whole spices (ground ones might be better added near the end, since they tend to get stuck on the inside of the lid once they've been boiling for a while), one diced potato, jalepeno peppers, any other vegetables. Add the vegetables according to how long they normally take to cook (so, root vegetables before leaf).

In a shallow (cast iron, if possible) pan, stir fry an onion until it's translucent, and remove from heat immediately. Keep separate and add at the end if you like your onions with all the flavor intact and on the crunchy side, or add earlier if you like the flavor to permeate the whole dish thoroughly.

When the rice is cooked, turn off the heat and keep the lid on until almost all the water is absorbed. Add some minced garlic. (I like it not too well-cooked; that's why I add it last. Some prefer it cooked separately in olive oil with the onions, and added at the beginning.)

When the rice has absorbed all the water it can (which will not be all of it if you used the 3:1 water:rice ratio) add:

1 tbs. coconut oil
some canned tomatos
dash of your favorite vinegar, and/or lime or lemon juice
some tahini
(I like about a teaspoon of black and/or cayenne pepper, or some kind of masala mix.)

Sometimes I add some frozen peas at this point. I like them very slightly cooked, and this way, they cool it down nicely. This helps if you don't have a/c!

It will be the consistency of mac and cheese, but way healthier! If this consistency doesn't appeal to you, add less water at the beginning. (I find the smoother consistency easier to mix at the end, and the tahini really thickens it, that's why I use more water than usual.)

This can be made with corn meal for polenta, or any other type of grain. Flaked grains are great because they cook in almost no time.

The grain with the tahini makes a complete protein, I believe.

Thankyou, MariaCatherine. I've been looking for a way to use up tahini. I use it to make hummus, but other that that I don't use it at all.

I make rice mixtures similar to yours, but you gave some suggestions that I'd like to try.

 :smile: I also like tahini in tomato sauce on pasta. Just a little bit, to make it less acidic, and a bit thicker. It's also nice in soups, for the same reasons. I guess it can be used as a cream substitute in sauces and soups (not that there's anything wrong with cream!). It melts so beautifully if it's added after you turn the element off.

I think of you every time I use coconut oil! Bless you for that promotion!

An easy and delicious recipe for baby back ribs:

Season rack of ribs according to taste (I rub them down with a combination of garlic paste, sea salt and fresh ground pepper.)

Wrap it in aluminum foil, place on cookie sheet, and bake in preheated 300 degree oven for 3 hours.

Remove from oven, open the top of the wrap, and baste with your favorite barbecue sauce (hoisin sauce is also good),  

Return basted ribs to 450 degree oven for 12 minutes (or place on outdoor grill for 12-15 minutes).

The ribs will be "fall of the bone" tender.  Enjoy!

Quote from: Domitilla

Hey, I've eaten Mithrandylan's potato salad and it is fabulous!  His mother and I feasted on it about two years ago; I was extremely impressed with his culinary skills.

OK, Domitilla.  Now I'm going to expect your Baby Back Ribs and Mithrandylan's Potato Salad at a picnic before the season's end.  So get well soon!

 :ready-to-eat:

This is one of the first things I read this morning.  I'm glad I didn't read this on a Friday.  Would've been too much to bear.  Yum!

Incidentally, I think that if His Humbleness had figured out a way to incorporate Domitilla's baby back ribs and my potato salad into his latest in-sick-lick-ill he may have won me over!

As soon as I am physically able, we'll have a potluck in my backyard.  Mithrandylan, you bring your potato salad, I'll prepare the ribs, and Magdalena, you bring one of your wonderful desserts.  I'm sure we can entice Sean to bring something.  We'll discuss all things Traditional (however, the latest "in-sick-lick-ill" might have to be off-limits - let us not ruin our appetites!)

Looking forward to that happy day ...

Shouldn't two popes be double the pleasure?   :jumping2:   And I've sworn off desserts, but I'll come up with something.  Thanks for offering your lovely yard-- better warn your hubby!

Hubby will love the company and the food.  He'll be looking forward to it too.

One would think that two Popes would double the pleasure; but, we have 50 years of hindsight - let us pray for that happy time when all things are completely restored in Christ.  

Make sure he sets aside some of that good German beer!