First let’s talk about the question I asked last week (in case you didn’t see the answer in the comments). That weird contraption I posted pictures of is an old-fashioned ice crusher! Had you ever seen one before?
I also wanted to tell you about my newest appliance….the air fryer! I got to try one out when I visited my parent’s last fall, and I immediately started trying to find one for myself. It took a while to find the perfect combo of price, size, and good reviews, but I’m pretty happy with the one we finally chose. So far I’ve made super crispy skinned fried chicken thighs and air-fried biscuit donuts, and both were easy and super delicious! Don’t worry, there’s no way I’ll stop using my stove, oven, or slow cooker, but I love having the option to cook a different (often faster) way. And I REALLY love being able to “fry” things and get them really crisp without a ton of oil. Don’t they look delicious?
For Valentine’s last week, hubby and I did our usual, which means me cooking at home, instead of going out for a crowded, high-priced dinner. This year, I decided to cook several of our favorite foods. We had Beef Kebabs with a Surprise Center, naan (store-bought), Rice with Raisins, and roasted asparagus. It was all super delicious, and I got a chance to get some updated pictures for you. (I previously blogged about the kebabs over here.)
I first tasted Cranberry Rice about two years ago at Pasha (see here), and I instantly fell in love. My mom knew how much I loved it and wanted to recreate it, so when she came across this recipe, she passed it on to me. It’s a pretty simple technique, but it definitely delivered on the flavor. Although I’m not sure if it’s quite the same as Pasha’s, maybe I need to go visit them again to take notes and compare. 😉
Rice with Raisins (from More Fast Food My Way by Jacque Pepin)
1 tbsp. canola oil
1/2 c. chopped onion
1 1/4 c. long-grain white rice
1/4 c. golden raisins (I used craisins to mimic our fave from Pasha.)
2 1/2 c. water
1/2 tsp. salt (I think I might try bumping this up just a little for our tastes.)
1/4 tsp. black pepper
- In a medium saucepan, heat the oil over high heat. Add the onion and cook for about 30 seconds. Add in the rice and the raisins and stir to coat. Add the water, salt, and pepper and bring to a boil, stirring occasionally.
- Cover, reduce the heat to low, and cook 20 minutes or til tender.
Isn’t that easy?! Just a couple more steps than regular rice, but such a fun twist.
What about you? Did you have a romantic Valentine’s in, a fancy dinner out, or maybe a Galentine’s celebration? I’d love to hear all about it. 🙂