Tuesday

It felt almost like Spring today. The temperature sign on my way to work said 50 degrees and that was at 4:00 am.

Someone hit a power pole and knocked the power out at work. No systems. Tomorrow will probably be hell. All the calls we did not take today will call tomorrow.

After work I went to Comp USA and bought a LG 42" HD television. The resolution is fabulous. I cannot wait til it is set up in our living room upstairs. It will be delivered tomorrow afternoon. I am so excited. I also went to Circuit City and bought the Magellion GPS system I've been wanting. I also bought the Pirates of the Carribean movie that came out today. With the new tv coming we will need to move furniture and rearrange alot of stuff to make it fit just perfect.

Today is Secret Ingredient Tuesday #2. The ingredient for this week is RICE

Pineapple Rice

2 cups cooked rice

8 ounces diced ham

1 can crushed pineapple

3 green onions

1 carrot diced

2 Tbsp soy sauce

1/2 Cup frozen peas

2 Tbsp snipped chives

Salt and pepper to taste

Banana Rice Pudding

Ingredients:

3 cups skim milk 1 cup short-grain rice 3 banana -- mashed 1/2 teaspoon nutmeg 1 1/2 tablespoons brown sugar 1 teaspoon vanilla extract Instructions:
Preheat oven to 350 degrees.
Mix all ingredients well and pour into 1 1/2 quart casserole.
Bake for 1 to 1 1/2 hours, stirring occasionally, until rice is tender. Notes:Makes about 4 cups.

Mexican Horchata

Serves: 6 - 7

I N G R E D I E N T S

6 tablespoons rice

6 ounces (about 1 1/4 cups) blanched almonds

1 inch cinnamon stick (canella)

3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long

1 cup white granulated sugar

I N S T R U C T I O N S

The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.
Pulverize the rice using a

metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours).Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid. Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water. Cover and refrigerate. The drink should keep several days, refrigerated. Serve in a tall glass over ice.

Texas Hash

INGREDIENTS:
1 1/2 pounds lean ground beef
3 large onions, sliced
1 clove garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
1/2 cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp salt, or to taste
1/2 teaspoon pepper

PREPARATION:
Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are translucent, add garlic and green pepper; cook until green pepper is softened.

CONFETTI RICE SALAD

Ingredients:
1 (8.8 ounce) pouch Uncle Ben’s Ready rice, Original Long Grain or Long Grain and Wild Rice

1 (15.5 ounce) can Red Beans or Pinto Beans, drained and rinsed

1/2 cup diced fresh tomatoes

1/4 cup diced yellow bell peppers

1/4 cup diced orange bell peppers

1/4 cup diced red onion

1 teaspoon Kermit’s Key West Key Lime Juice

1/3 cup Kermit’s Key West Key Lime Caesar Dressing

Optional:
Add or substitute diced red and green bell peppers Salt and pepper to taste.
Note: Kermit’s Caesar dressing contains cracked peppercorns
Preparation:
Gently squeeze rice pouch to break rice apart.Tear opening in rice pouch, to serve as a vent.Microwave on HIGH for 90 seconds or until rice is tenderPlace cooked rice in bowl.Add remaining ingredients and toss to coat and mixServe immediately (or chill up to 24 hours)

Hope you enjoy this week's recipes. To see more Tuesday Secret Ingredient Participants or Just Join In The Fun click here. Yum-o