Is it bad that I almost never taste my cookings before I finish them? I feel like I should be sampling along the way, like all the great chefs and cooks I know, but aside from eating the bits that I accidently drop on the floor, I rarely sample my creations in progress. Perhaps it will come when I graduate to the "dash of this and splash of that" level of cooking?
I've had this recipe card kicking around for a while. It's one that you pick up for free in the grocery store, and I finally got tired of moving it out of the way. Luckily, to save me from typing the darn thing out, I found a link to it online so you won't have to email me for the details.
As usual, there are a few alterations in my version. In lieu of ground beef, I dug some lean ground pork out of the freezer, thus freeing upa mere 3 cubic inches of space in an otherwise packed environment. It might be time to plug in the deep freeze soon, but we're trying to avoid it if we don't have to. I didn't add the ginger to my recipe. Unlike my grandma, I dislike ginger. I tolerate in the form of gingerbread and my mom's gingersnap cookies, but only in the winter during the holidays. Blech. We happened to have brown jasmine rice in the cupboard, not white, and my cream of chicken soup can was a low-fat version. I eyeballed the cheese measurement - not a bad thing to go over the recommended 1 cup when you live with a Cheese-a-tarian. I skipped adding the salt and was delighted to be able to measure my black pepper properly, now that I finally bought some in bulk. I got tired of grinding and grinding and grinding and grinding....
I struggled to cook the rice a bit (part of why I don't make rice very often), but eventually I coerced it into behaving properly. It might have been a smidge still watery when I was done, but not nearly as soupy as most of the rehydrated food I ate on a recent mountaineering expedition. Alas, I digress. As for the rest of the recipe, it actually came together pretty easily. I didn't accidently rub onion into my eye this time! I only ended up baking it for 30 minutes and the edges were quite bubbly by then. It's a teeny bit runny if that matters to anyone, but it's hot and delicious so I ate it anyway. The Cheese-a-tarian liked it too, and not just because I instructed him that he was going to like it whether it was actually good or not. Lucky for us, we've got leftovers for tomorrow now. Enjoy!