Packed with complex carbohydrates, rice and potatoes are two of the best foods you can eat. Either can be served as a side dish or spruced up and turned into a main course. A baked potato with lots of nutritious toppings can be a meal in itself—one that both the kids and Dad sometimes prefer to fancier dishes—and rice served with beans provides as much protein as a meat-based entrée. Rice comes in several varieties, white and brown being the most common. Brown rice, with its outside bran layer intact, is more nutritious than white rice, although “converted” white rice is more nutritious than plain white rice.
Although rice and potatoes are two of the easiest dishes to cook, both can become disastrous blobs if you don’t know the few basic rules in this chapter.
Though any long-grain white rice will do, converted (aka parboiled) rice, which is soaked and steamed under pressure before it is milled, has greater nutritional value than regular white rice and tends to be less sticky.
Ingredients (serves four)
4 cups water
2 cups long-grain white rice
1 teaspoon salt (optional)
1 tablespoon butter or margarine (optional)
Equipment
Medium saucepan with lid
1. Bring the water to a boil in a medium saucepan over high heat.
2. Add the rice, salt, and butter (if using).
3. When the liquid returns to a boil, immediately cover the pan and reduce the heat to low.
4. Cook for 17–20 minutes, depending on the nature of your stove’s low setting. Turn off the heat and let the rice sit, covered, for 5 minutes.
5. Fluff with a fork before serving.
Variation
For more flavorful rice, cook it in chicken or beef broth instead of water, or add 1 bouillon cube per cup of boiling water.
With just a few simple touches, plain rice can become an exciting side dish. For pilaf, rice is sautéed in butter or oil before cooking in stock. Pilafs are variously seasoned and often contain other ingredients such as chopped vegetables, poultry, or nuts and raisins.
Ingredients (serves four)
2 tablespoons butter, margarine, or vegetable oil
2 small onions, finely chopped
1½ cups white rice
3 cups canned chicken broth or 3 bouillon cubes dissolved in 3 cups boiling water
½ teaspoon dried basil
½ teaspoon salt
Freshly ground black pepper
Equipment
Large frying pan with cover
1. Place a large frying pan on medium-high heat until hot, about 45 seconds. Add the butter, margarine, or oil and the onions and sauté them for 3 minutes.
2. Add the rice and sauté, stirring continuously, until it starts to become transparent, about 2 minutes.
3. Add the broth, basil, salt, and pepper, and bring to a boil.
4. When the liquid boils, immediately cover the pan and reduce the heat to low.
5. After 20 minutes, turn off the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
• For curried rice: Omit the basil and add 1½ tablespoons curry powder to the onions after cooking them for 3 minutes, then cook for 1 minute more. After 15 minutes of cooking, add ¼ cup raisins or currants and ¼ cup chopped walnuts or slivered almonds to the rice, and cook for 5 more minutes.
• For Mexican rice: Omit the basil. After the rice is cooked, stir in 3 tablespoons room-temperature sour cream, ¼ cup grated Fontina, Monterey Jack, or white cheddar cheese, and ¼ cup chopped green bell pepper or pimiento. Let the rice mixture sit covered for 5 minutes before fluffing and serving.
It is no myth that brown rice is more nutritious than white rice. It has considerably more protein, vitamins, potassium, and dietary fiber. Unlike white rice, brown rice is added to cold water that is then brought to a boil rather than being added to boiling water.
Ingredients (serves four)
3 cups water
1½ cups short- or long-grain brown rice
½ teaspoon salt
Equipment
Medium saucepan with cover
1. Measure the water into a medium saucepan. Add the rice and salt.
2. Bring to a boil, uncovered, over medium-high heat. This should take 5–7 minutes.
3. When the water begins boiling, immediately cover the saucepan and reduce the heat to low.
4. Cook for 50 minutes. (Do not lift the lid.) Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
5. Fluff with a fork before serving.
Variation
You can enhance the flavor of brown rice by using chicken or beef broth instead of water, or by adding a bouillon cube or a tablespoon of miso soup powder to the water.
Tip
If the kids can’t quite get used to the taste of brown rice, mix it in with some white rice. It’s easy to cook in the same pot. Bring 1 cup brown rice and 3 cups water to a boil in a medium saucepan. Cover and reduce the heat to low. After 30 minutes, stir in ½ cup white rice. Raise the heat momentarily to high to return the water to a boil, then reduce the heat to low, cover, and simmer for another 20 minutes. Remove the saucepan from the heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
The sweetness of grapes complements the strong, nutty flavor of the rice (and is a big draw for the kids). This dish goes well with meat, chicken, or salad and is perfect for a small dinner party.
Ingredients (serves six)
1½ tablespoons oil
1 medium onion, finely chopped
1 carrot, grated
¼ pound shiitake or button mushrooms, sliced
1 scallion, chopped
1 clove garlic, minced
1½ cups wild rice
3 cups canned chicken broth or 3 bouillon cubes dissolved in 3 cups boiling water
½ pound seedless green grapes (optional)
Equipment
Large, ovenproof frying pan with cover
1. Preheat the oven to 375°F.
2. Place a large ovenproof frying pan on medium-high heat and let it get hot, about 45 seconds. Add the oil, onion, carrot, mushrooms, and scallion, and sauté, stirring frequently, until the onion is soft, about 6 minutes. Add the garlic and cook for 1 minute more.
3. Add the rice to the pan and sauté, stirring continuously, until the rice is hot, about 2 minutes.
4. Increase the heat to high, pour in the broth, and let it come to a boil. When it does, immediately cover the pan and place it in the hot oven. Be careful not to tilt the pan or the hot liquid will spill. Bake for 45–55 minutes or until the rice if fluffy and the dark brown shell opens a bit to reveal the whitish inside.
5. While the rice is baking, slice the grapes in half and set aside. Scatter them over the rice for the last 10 minutes of cooking.
6. Remove the pan from the oven and let it sit, covered, for 5 minutes before serving.
Kasha, or buckwheat groats, are the gently roasted kernels of the buckwheat plant. A staple food of the Russian steppes, kasha is packed with protein and vitamins. When combined with bow-tie noodles, it becomes the classic Jewish dish, “kasha varnishkas.”
Ingredients (serves four)
2 cups canned chicken broth or 2 bouillon cubes dissolved in 2 cups boiling water
1 large egg
1 cup buckwheat groats
1 tablespoon margarine or vegetable oil
Salt and pepper
Equipment
Small saucepan
Medium bowl
Large frying pan with cover
1. Heat the broth in a small saucepan until hot.
2. As the broth is heating, beat the egg in a medium bowl. Add the buckwheat groats and stir well to combine.
3. Place a large frying pan on high heat and let it get very hot, about 45 seconds. Add the margarine or vegetable oil and the egg-coated buckwheat groats. Cook, stirring constantly to break up the lumps, until the mixture dries and the buckwheat groats are mostly separate, about 2 minutes.
4. Add the hot broth to the frying pan, cover, and immediately reduce the heat to low. Simmer for 12 minutes. Remove the cover and check the kasha. If the kernels are still hard, replace the cover and continue cooking for 3–5 minutes longer, adding a bit of water if necessary. When the kernels are soft, turn off the heat. Let the kasha sit covered for 5 minutes. Season with salt and pepper and fluff with a fork before serving.
Variations
• Kasha varnishkas: While the kasha is simmering (Step 4), add ¼ pound medium bow-tie noodles to a pot of boiling water and cook for about 8 minutes or according to the package instructions. Drain the noodles in a colander and transfer them to a large bowl. Add the kasha and mix together.
• Kasha pilaf: In a large frying pan over medium heat, sauté 1 chopped onion, a few sliced mushrooms, and a chopped red bell pepper or carrot in a tablespoon of oil or butter. When the vegetables are soft (about 5 minutes), turn up the heat to high and add the uncooked kasha and egg mixture. Continue cooking as instructed in Step 3 of the basic kasha recipe.
Potatoes are the classic American side dish, expertly filling up that section of the plate between the meat loaf and the green beans. The potato is rich in protein and vitamin C and has only a modest number of calories, 100 for a five-ounce baked potato. There are several types of potato available; the most popular are:
• Maine or all-purpose potatoes Roundish, about the size of a racquetball, these are best when boiled.
• Sweet potatoes Long and orange or slightly larger and rounder, these are suitable for baking, roasting alongside meats, frying, or for use in casseroles.
• Idaho or russet potatoes Large and oblong, these are the sturdiest and best for baking.
• New potatoes These small red or white taters are sweeter and more moist than other varieties. They stand on their own with just some butter or herbs or can be cast as the blushing star of potato salad.
For boiling, use new potatoes or all-purpose potatoes. Peel the potatoes or scrub them well. If they are very large, cut them into quarters. For good results, the trick is to start boiling potatoes in cold water and to keep the water barely simmering as they cook. This will keep the potatoes from becoming mealy or from turning into overcooked mush.
Bring the water and potatoes to a boil over high heat. As soon as the water boils, reduce the heat to medium-low and let the potatoes simmer. Rapidly boiling water will cause the potatoes to fall apart. Cook the potatoes until they begin to soften, 12–15 minutes. Test by pricking them with a skewer or the tip of a paring knife. If it goes in easily but with some resistance, the potatoes are done. They will continue cooking a bit longer after you remove them from the water. Drain the potatoes in a colander.
Serve boiled potatoes with a bit of butter or margarine, salt and pepper, and a sprinkling of fresh parsley.
Look for potatoes of uniform hardness with no dark spots, cracks, or sprouting “eyes.” Serve baked potatoes accompanied with a pat of butter or margarine, or a tablespoon of sour cream or yogurt with chives.
Oven Method
Preheat the oven to 350°F. Select potatoes that are about the same size and scrub them well. Prick the potatoes with a skewer or a fork in about 10 places. Place the potatoes directly on the center rack of the oven and bake for 1 hour or until soft when pricked with a fork. Let rest a few minutes before slicing them lengthwise.
Variation
It might take ten extra minutes, but it will turn plain old baked potatoes into a real taste treat. Slit the cooked baked potato in half and scoop the insides into a bowl. Add 2 tablespoons milk, 1 teaspoon butter, and salt and pepper, then mash the ingredients together. Put the mixture back into the skins, sprinkle grated cheddar or Parmesan cheese on top, and put under the broiler for about 5 minutes or until the top is brown.
Microwave Method
The skin will not be as crusty, but this way you can have a baked potato on the spur of the moment rather than waiting an hour. Scrub, then prick the potatoes as directed for the oven method. Arrange the potatoes at least 1 inch apart around the edge of a microwave turntable or on the bottom of the microwave. This positioning will allow the energy to hit them from all sides. Bake on the high setting for the specified amount of time:
1 potato 4–5 minutes
2 potatoes 7–9 minutes
3 potatoes 9–11 minutes
4 potatoes 11–14 minutes
Cook for half the allotted time, then turn the potatoes over. Finish cooking and remove the potatoes when they are still slightly firm. Wrap the potatoes individually in aluminum foil and let them rest for 5 minutes before serving.
Note
For microwave ovens with less than 650 watts of power, add 1–2 minutes to the cooking times.
For roasting, use new potatoes or any baking potato. Count on about ½ pound per person. Cut the larger potatoes into 1½-inch pieces. Preheat the oven to 375°F. Using vegetable oil, grease a 9 x 14-inch casserole and arrange the potatoes in an even layer. Melt 3 tablespoons butter in a small saucepan and use a pastry brush to coat the potatoes with it. Sprinkle the potatoes with salt and pepper and place them on the center rack of your oven. Roast the potatoes for 30 minutes, then turn them over and roast for 20 minutes more. Use a skewer or the tip of a paring knife to see if the potatoes are done. They should be soft on the inside with a deep golden brown crust outside.
To Roast with Meat
Peel; then parboil the potatoes for about 12 minutes. Add them to the roasting pan about ½ hour before the meat is done, turning them so that the meat juices cover all sides.
Every dad can be an expert at making mashed potatoes. My Dad would have Mom cook the potatoes for him. Then he’d enter the kitchen with the debonair manner of a master safe-cracker and coolly practice his art with the potato masher.
Ingredients (serves four)
2 pounds all-purpose potatoes, or new potatoes
¼ cup milk
2 tablespoons butter or margarine
Salt and pepper
Equipment
Vegetable peeler
Medium saucepan
Small saucepan
Colander
Medium bowl
Potato masher or hand-held electric mixer
1. Peel the potatoes, then cut them into ½-inch slices or in half if using new potatoes. Follow the instructions for boiled potatoes, cooking the slices in a medium saucepan until you can pierce them easily with the tip of a paring knife, about 15 minutes.
2. As the potatoes cook, heat the milk in a small saucepan over medium-low heat until hot. Do not boil.
3. Drain the cooked potatoes in a colander and immediately transfer them to a medium bowl. Add the hot milk and the butter or margarine, and mash with a potato masher or hand-held electric mixer set at medium speed until smooth. Season lightly with salt and pepper. Serve immediately (mashed potatoes cool quickly).
Tips
• To keep mashed potatoes hot for up to 15 minutes, cover the bowl and set it in a large pan of hot water. Set the pan over low heat but don’t let the water boil.
• Don’t use a food processor to mash potatoes as it turns them into wallpaper paste.
French fries are a cinch; the hardest part is cutting them into thin sticks.
Ingredients (serves four)
4 medium baking potatoes
Approximately 3½ cups vegetable oil
Equipment
Vegetable peeler
Large saucepan
Slotted spoon
Paper towels
Baking pan
1. Preheat the oven to 200°F.
2. Peel the potatoes and slice about ½ inch off each end. Cut the potatoes into ½-inch slices. Stack 3 slices together and cut them lengthwise into ¼-inch sticks. Wrap the cut potatoes in a dish towel to keep them from browning.
3. Pour the oil into a large saucepan to a depth of about 1 inch. Heat the oil over high heat, 2–3 minutes. As a test, place 1 potato stick in the oil; if it sizzles immediately and starts cooking rapidly, the oil is ready.
4. Using a slotted spoon, gently lower half of the potato sticks into the oil and stir. Fry the potatoes until golden brown, about 8–10 minutes.
5. Using a slotted spoon, transfer the French fries from the hot oil to several layers of paper towels to drain. Transfer the drained potatoes to a baking pan and place in the oven to keep warm.
6. Let the oil get hot again (about 30 seconds) before making your next batch.
An easy substitute for French fries, these potatoes are just as tasty and have considerably less fat.
Ingredients (serves four)
1 tablespoon oil, for greasing the baking sheet
4 large baking potatoes or 2 pounds (about 16) new potatoes
1 teaspoon garlic powder
1 teaspoon salt
Freshly ground black pepper
1 tablespoon butter or margarine, melted
Equipment
11 x 17-inch baking sheet
Small saucepan
Basting brush or spoon
Spatula
1. Preheat the oven to 375°F. Grease an 11 x 17-inch baking sheet with the oil.
2. Scrub the potatoes well. Cut them into ½-inch rounds. Arrange the rounds in rows on the baking sheet, overlapping slightly. Sprinkle with the garlic powder, salt, and pepper.
3. Put the baking sheet in the center of the hot oven. After 30 minutes, brush or drizzle the tops of the potatoes with the melted butter using a basting brush or spoon. Continue baking for another 12 minutes or until the potatoes are golden brown. Serve immediately, removing the potatoes from the pan with a spatula.
What’s for dinner, Dad? Next time you hear that question and haven’t had a second to think about food, try one of the easiest meals ever. Bake a potato (it will take only ten minutes in the microwave), split it open on a plate, and let your kids heap on any of the toppings suggested below. Heated-up leftovers are great for this. But just about anything goes!
Toppings
• Broccoli
• Baked beans
• Chopped onion
• Sweet corn
• Bacon bits
• Grated cheese
• Yogurt, sour cream or cottage cheese
Serve these with a bowl of soup or chili for dinner and you’ll knock the kids’ socks off. This is a great way to use up leftover baked potatoes.
Ingredients (serves four)
4 large russet or Idaho potatoes, baked (see page 125 for instructions)
½ cup milk
2 large eggs
1 cup (about 4 ounces) grated cheddar, Gruyère, or Swiss cheese
½ teaspoon salt
Freshly ground black pepper
Pinch of nutmeg
2 links sweet Italian sausage, cooked, or 4 slices bacon, cooked
¼ cup grated Parmesan (optional)
Equipment
Medium bowl
Small saucepan
11 x 17-inch baking sheet
Potato masher or hand-held mixer
1. Preheat the oven to 350°F.
2. Slice the baked potatoes in half lengthwise. Scoop out the center, leaving ¼ inch of shell. Mash the pulp in a medium bowl and set aside.
3. Heat the milk in a small saucepan until it’s just hot. Do not let it boil.
4. Add the hot milk to the potato pulp and mix well with a potato masher until the potatoes are smooth. Beat in the eggs, one at a time, then stir in the grated cheese, salt, pepper, and nutmeg.
5. Crumble the cooked sausage or bacon into small pieces and stir into the potato mixture.
6. Spoon the mixture into the shells, heaping it in the center. Sprinkle with the Parmesan (if using).
7. Arrange the filled shells on an 11 x 17-inch baking sheet. Bake on the center rack of the oven until the filling puffs and bubbles, about 20 minutes. Serve immediately.
Tips
• Chopped ham, salami, or prosciutto, or finely chopped scallion can be used if there’s no leftover bacon or sausage or if you don’t feel like cooking any.
• Unbaked filled potatoes can be tightly wrapped in plastic and stored overnight in the refrigerator. Add 8 minutes to the baking time if you’re putting cold potatoes in the oven.
You may find yourself roasting a chicken just because you have a hankering for these potatoes and want something to go with them.
Ingredients (serves four)
2 pounds (about 12–14) small new potatoes
1½ cups canned chicken broth or 1½ bouillon cubes dissolved in 1½ cups boiling water
2 tablespoons butter or margarine
1 tablespoon fresh thyme or 1 teaspoon dried
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Equipment
Large frying pan with cover
1. Scrub the potatoes well. Cut them in half and fit as many as possible in one layer in a large frying pan.
2. Pour the broth over the potatoes. Bring the liquid to a boil over medium heat, cover the pan, and cook until the broth is almost gone, about 20 minutes.
3. Just before the liquid is boiled away, reduce the heat to medium low and add the butter or margarine. Add the thyme and rosemary (if using dried herbs), and salt and pepper. Continue cooking, uncovered, shaking the pan often, for another 10 minutes. The potatoes should be soft but not mushy, with a deep golden brown crust. Add a bit of water to the pan if the potatoes start to burn.
4. Sprinkle on the thyme and rosemary (if using fresh herbs), and the parsley, and season with salt and pepper. Serve immediately, or cover and keep warm in a 250°F oven for up to 15 minutes.