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the haas machine: Easy Eggs, Rice, Spinach, & Cheese

Friday, February 8, 2013

Easy Eggs, Rice, Spinach, & Cheese

I really struggle with making the right portions when cooking. For some reason, I have this great fear of running out of food, especially while entertaining guests. Although it's never happened to me, in my mind, I cannot think of many worse things when people are over (talk about a first world problem, huh?) OK, I'm sure there are tons of way worse situations we could face, like what if our plumbing went out or what if a meteor hit our house before I got to serve dessert, but those things aren't what cause me to over-compensate.

It's easy to really go crazy especially when making rice, & especially when you make it the way John & I do. We usually make a half brown/half white rice mixture, but there is no measuring involved. We just dump a bunch of rice in a pan, pour some water in it & then "measure" the amount of water in it by sticking a finger in the dish. If the water hits a certain sweet spot on the finger, then you're good to go. If it's too low, add more water. If it's too high, add more rice.

We almost always make way too much rice.

This recipe for eggs, rice, spinach, & cheese solves many of our rice problems. It's a great way to use up some of those left-overs instead of throwing them away or suffering through old crunchy rice. And it's really quite delicious & even better, Ruby loves it! I get a lot of strange satisfaction out of watching her shovel down mouth-fulls of spinach (do you even realize how healthy this is for you?)

I suppose I could learn to use some measuring cups for making rice, but what fun would that be?
Easy Eggs, Rice, Spinach, & Cheese
1 teaspoon butter
1 cup left-over (or fresh) rice
6 eggs, whisked
A few handfuls of fresh spinach
1 cup grated cheese (any kind, although feta is quite delightful)

If using fresh rice, first get the rice cooking however you like to cook it. Warm up a skillet with the butter on medium heat & place the cooked rice on the warmed pan & even out so it covers the whole pan, kind of like a crust. Layer the spinach on top of the rice & then add the whisked eggs. Top with the grated cheese.

Continue to cook on medium, covered. Turn the temp down to low once you start seeing the eggs bubble (you want to keep it on low with the cover on so that the bottom doesn't burn & that the eggs cook thoroughly). Remove from the heat once the eggs are no longer jiggly. Wait 5 minutes before serving.

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At February 8, 2013 at 9:11 AM , Blogger John said...

if you need more details on how we do rice:

the rice cooking method has been passed down to me from my mom & grandma (both fiery Korean ladies). we use a mix of sticky, sushi-style white rice (kohuko rose is the brand?) and whatever brown rice we have. my mom also likes to use other grains/things (barley, mung beans, maybe lentils?). basically you add water until it covers the rice in the cooker or pot. then add water until you can stick your pointer finger down to the rice and the surface of the water is about halfway to 2/3 of the way up to the first knuckle. my mom & grandma have smaller hands so they take it all the way up to the first knuckle. lucky for me i have a small wrinkle on my right pointer finger that's the "sweet spot".

find your sweet spot and you'll never buy rice-a-roni or minute rice again (sick).

At February 8, 2013 at 9:38 AM , Blogger Gillian said...

yes! thank you!


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