California Cuisine

Although I often end up cooking at least one meal while on vacation, enjoying someone else’s work in the kitchen can be a pleasure. Last week we visited the great state of California. 
 
Home made yogurt and animal-&-flower-shaped biscuits were Danielle’s treats at breakfast.
 
She also packed a picinic lunch for us to enjoy while at Yosemite.
 
She told me that her husband (my brother-in-law) does most of the cooking in their home.
The next morning he fried up some rice with asparagus.
 
I don’t really use recipes; I hurl together all the things I want to get rid of and add heat.  But  any stir-fry and curry can only benefit from a handful of pine nuts (not too expensive if purchased at Costco), a sprinkle of fennel seeds, a pinch of Anise seeds, and most importantly, the much maligned yet savory, yummy, and not as unhealthy as all the idiots and vegetarians say; the delicious MSG.  Asian stores sell it in bags; Smart and Final sells it in a spice jar.  The mindless smear campaign of the food nazis has heavily included this delightful ingredient, maybe because its sonorous name makes it sound like an arcane chemical, when it is merely made from corn.  Which is now also on the food nazi’s list of prohibitions.  Honestly, I don’t know what those people eat. ~Benjamin
Before we headed out to visit Juliana’s family in Bakersfield, we were invited by their oldest daughter, Antigone, to the best party in the whole world.
 
Phil grilled some meat that reminded me of a few of our meals in Colombia: tough yet tasty. 
 
Quesadillas, fish & shrimp tacos, and tortas al pastor were the choice for lunch at Pismo Beach.
 
In the evening Juli, Mrs. Z, and I worked toghether to put a pot of quick chicken, vegetables and rice on the table.
 
 1 Tbsp oil—medium heat in large skillet
1 lb boneless chicken-cut into thin strips
3 cups cut fresh vegetables
1 can chicken broth
2 cups of uncooked minute rice
½ cup Italian dressing
 
Add chicken to skillet, cook until brown
Add vegetables, cook 3-5 min. until tender-crisp
Stir in broth, bring to a boil
Stir in rice & dressing—reduce heat to low
Cook 5 minutes or until chicken is cooked through and rice is tender
 
~Juli (compliments of Kraft)
 
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Categories: Chicken | Leave a comment

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