Indonesian Chicken Fried Rice for Jeet's party

Indonesian Style Chicken Fried Rice: Cook the chicken in pressure cooker for 15 minutes, in Indian whole spices. Remove broth, and save for later. Take chicken off the bones as much as it is easy to do. (Use the rest of the meat and bones for a separate curry.)

Make rice (can use a blend of parboiled, wild, brown and other rice) in the rice cooker with one cup of the saved broth, and rest water. Saute chopped bell peppers in lots of oil, and add mushrooms and soy sauce. Add the boneless chicken, and the rice and let it heat for a bit. Add spices and seasoning (we used Indonesian spices that we got from Rebecca).

Layer into a flat dish, and top with sliced boiled eggs and mushrooms, and garnish with browned onion strings and cashews.

November 22nd dinner

Menu:

• Curried sweet potato with Spinach : Boiled and mashed sweet potatoes w chopped cooked spinach, mixed with tomato curry sauce.
• Baked fish w mushroom sauce: Pollock baked on a bed of onions. Mushroom sauce: Rehydrated shitake mushrooms + ginger + chili + soy sauce + BBQ sauce. Reduced over medium heat.
• Grilled Asparagus w Sriracha salt
• Porcini and goat cheese risotto: Parboiled rice, with rehydrated porcini (soaking water + finely chopped mushrooms), Bouillon cube. Add goat cheese when almost done.
• Falooda surprise : Falooda from mix on a bed of lady finger cookies, bananas and grapes. Topped with whipped cream

Baby Shower food experiments

November 15, 2014

Menu:

• Sweet potato medallions with spinach-yogurt and seaweed topping - Pressure cooked sweet potatoes cut into thick discs and then seared in a pan. Topped with a mix of sauteed copped spinach and home-made yogurt, on a square of seaweed, with a seaweed flag for garnish.
• Crackers with Wisconsin cheese curds and Berg's BBQ chicken - Chicken breast diced and marinated in Berg's BBQ sauce and ketchup, then cooked in a cast-iron pan. Triscuits topped with cheese curds, then the diced chicken, and baked in the oven to melt.
• Mango Lassi - Canned Alfonso mangoes + yogurt + Cardamom. Poured in glasses and topped with crushed pistacios