It's dog Latin, really

The editor at ACM was surprised and pleased when I told him I'd fixed the Latin.

It's dog Latin, really

The editor at ACM was surprised and pleased when I told him I'd fixed the Latin.

Aromatic vegetables over rice

The basic ideas here were that onions are good, and that we had a significant amount of leftover chicken. I'll omit the random "should I add X? No" and "Do we have any Y? No" thoughts.

I sliced one large and one smaller yellow onion, and cut them into largish chunks (some as much as an inch long, I'd guess, but nothing was measured). Took a break while the kitchen air cleared.

I heated a large frying pan. When it was properly hot, I put in some olive oil, then the onions. The onions now cooked over a fairly low light for quite a while--the goal is for them to come out soft and sweet--while I chopped other things:

One stalk of celery
A hunk of fresh ginger root
What turned out to be quite a bit of leftover chicken

Stir the onions periodically. When they're nice and soft and starting to brown, I added the chicken. A few minutes after that, the celery and ginger went in. For further seasoning--these are, after all, aromatic vegetables--and to spread the flavors around, I put in a little hot water (from a recently boiled kettle) and some soy sauce.

Then I threw in a handful of frozen peas, and a little more hot water. Near the end, I put in some lemon juice.

I served this over basmati rice, which I started cooking after I added the onions to the frying pan. I like it. cattitude likes it. julian_tiger likes the bits we gave him (cats shouldn't have onions).

I suspect this would work just fine with almost any protein (though maybe not beans). If I were using tofu I would probably put it in a bit later in the cooking, but I wanted to make sure the chicken was nice and warm, not refrigerator-cold. It would be interesting to try with something like walnuts in place of the chicken.

[posted to my own journal and off_recipe.]

Aromatic vegetables over rice

The basic ideas here were that onions are good, and that we had a significant amount of leftover chicken. I'll omit the random "should I add X? No" and "Do we have any Y? No" thoughts.

I sliced one large and one smaller yellow onion, and cut them into largish chunks (some as much as an inch long, I'd guess, but nothing was measured). Took a break while the kitchen air cleared.

I heated a large frying pan. When it was properly hot, I put in some olive oil, then the onions. The onions now cooked over a fairly low light for quite a while--the goal is for them to come out soft and sweet--while I chopped other things:

One stalk of celery
A hunk of fresh ginger root
What turned out to be quite a bit of leftover chicken

Stir the onions periodically. When they're nice and soft and starting to brown, I added the chicken. A few minutes after that, the celery and ginger went in. For further seasoning--these are, after all, aromatic vegetables--and to spread the flavors around, I put in a little hot water (from a recently boiled kettle) and some soy sauce.

Then I threw in a handful of frozen peas, and a little more hot water. Near the end, I put in some lemon juice.

I served this over basmati rice, which I started cooking after I added the onions to the frying pan. I like it. cattitude likes it. julian_tiger likes the bits we gave him (cats shouldn't have onions).

I suspect this would work just fine with almost any protein (though maybe not beans). If I were using tofu I would probably put it in a bit later in the cooking, but I wanted to make sure the chicken was nice and warm, not refrigerator-cold. It would be interesting to try with something like walnuts in place of the chicken.

[posted to my own journal and off_recipe.]