kids lunch bag cooler image
Totally Na
The problem is that I am trying to eat alot of chicken due to going to the gym and stuff. I need to keep the chicken cool so it doesn't go off during a hot day in my bag at uni ...........
If I try to take a small eski in my bag, my bag gets wet. And I don't fancy carrying and eski around at uni.........so not kewl :P
Any ideas homies???
Answer
buy a cool bag (small like for kids lunch) freeze the cool unit inside overnight and it will keep your food cool for the day - if you buy the tiny lunch box/bag you can put it in your other bag
buy a cool bag (small like for kids lunch) freeze the cool unit inside overnight and it will keep your food cool for the day - if you buy the tiny lunch box/bag you can put it in your other bag
What can I do with a bag of rice?
Tish P
I have a quite sizeable bag of rice in my cupboard, and I know it sounds silly, but I've never even cooked rice before. Does anyone have any recipes that I could try for me and my two kids? Maybe something for a dinner or lunch dish. Anything goes as long as it's not too spicy. It's American long grain rice, if that helps. Thanks :o)
Answer
go here for rice recipes
http://indorecipe.com/list.php?pagenum=0&categoryid=25
you can make risotto, fried rice, rice casserole, pilaf, porridge, rice pudding and plenty more ^_^
Red Beans and Rice
* 1 pound dried red beans; 4 quarters water; 2 meaty ham hocks
* 8 cups Beef stock or Chicken stock
* 4 bay leaves; 1/2 teaspoon thyme
* 1 teaspoon cayene pepper; 1 teaspoon freshly ground pepper
* 1 pound andouille (sausage); 1/4 pound tasso (sausage), chopped (optional)
* 2 cups chopped onion; 1/2 cup chopped celery
* 1 green bell pepper, chopped; 1 bunch green onions, chopped
* 1 tablespoon minced garlic
* 8 chaurice sausages (2 lb) or other fresh, hot sausages
* salt and freshly ground pepper, to taste
* red wine vinegar, to taste (optional)
* 4 cups cooked rice
* hot -pepper sauce, to taste
- Wash beans and soak overnight in the water. The next day drain beans and wash well under cold running water. Place beans, ham hocks, and stock in a heavy, 6- to 8-quart stockpot or Dutch oven. Beans should be covered by about 2 to 3 inches of liquid; add more if necessary. Bring to a boil and skim any scum that collects on the surface. Reduce the heat to simmer and add bay leaves, thyme, cayenne, and pepper. Simmer to 30 minutes while you prepare vegetables.
- Chop 1/4 pound of the andouille into 1/4 inch pieces. Place in a 12-inch cast-iron frying pan (or other heavy frying pan) with tasso (if used). Fry for 5 minutes to render fat and brown meat. Add chopped onion and celery and cook until vegetables are soft (about 10 minutes). Add bell pepper, green onions, and garlic. Cook an additional 5 minutes, then add to simmering pot of red beans. Continue to cook beans until they are soft and some begin to break apart (about 1 hour). Allow beans to cool, rerigerate, covered, overnight or for up to 4 days.
- When ready to serve, bring beans to a simmer. Place chaurice whole in a heavy frying pan, cover, and fry over medium head for about 15 minutes, checking sausages frequently and turning them as they brown. Meanwhile, slice remaining andouille into 1/4-inch slices and add to beans. Cook in beans for about 10 minutes. Taste beans for salt and pepper and correct if necessary, add a little vinegar (if desired). To serve, place about 1/2 cup ho rice in center of each plate, spoon beans over rice, and accompany with 1 chaurice.
- Serve with hot-pepper sauce
* Serves 8
Tips: The beans have to soaked overnight, and then when cooked should be refrigerated at least overnight.
Oriental Pilaf
* >1/2-cup brown rice
* >1-1/2 cups halved snow peas
* >1/2-cup millet
* >1/2 can (6-ounce size) sliced water chestnuts, rinsed, drained
* >1/2 cup finely chopped onion
* >1/2 cup thinly sliced green onions and tops
* >1/4 cup chopped celery
* >2-3 tablespoons reduced-sodium tamari soy sauce
* >2-3 teaspoons finely chopped gingerroot
* >Salt and pepper, to taste
* >2 cloves minced garlic
* >1-tablespoon dark sesame or vegetable oil.
* >2-1/2 cups Oriental broth
>Sauté rice, millet, onion, celery, gingerroot, and garlic in sesame oil in large saucepan until onion is tender, about 10 minutes. Add broth and heat to boiling; reduce heat and simmer, covered, 15 minutes. Stir snow peas, water chestnuts, and green onion into grain mixture; simmer, covered, until grains and snow peas are tender and broth absorbed, about 10 minutes. Stir in soy sauce; season to taste
with salt and pepper. Yield: 8 Servings (about 2/3 cup each)
Lamb Rice
6 Servings
3 T olive oil
1 lg onion,chopped
1 clove garlic,minced
3 pods cardamom
1 cinnamon stick
1/4 t cumin,ground
1 1/2 lb lamb,cubed
1 salt
1 lb ripe tomatoes
1 c water
1/4 c low-fat yoghurt
1 serrano pepper (optional)
1 c uncooked rice,soaked
1 pepper
Saute the onion in the olive oil until soft and transparent. Stir
the spices into the oil to release the flavors. Cook for a minute or two.
Raise the heat and add the lamb, sprinkling with salt. Saute until
browned on all sides. Whirl the fresh tomatoes in a food processor or
blender until nearly smooth, and add to the meat. Stir in the water,
yoghurt, garlic and serrano pepper. Taste and adjust the seasoning.
Cover and simmer about 2 hours until the meat is tender. The tomato
sauce will reduce somewhat. After cooking 2 hours, measure the
liquid. The amount of rice that needs to be added is based on the
amount of liquid. Example: If sauce has 2 cups of liquid; then add 1
cup of rice. Can add more water if needed. Add rice and bring back to
a boil. Cover saucepan with a dish towel (to absorb moisture) and
replace lid. Simmer for approximately 20 minutes until moisture is
gone and rice is done. Do not stir during this 20 minute process!l
Fried Rice
2 tbsp. cooking oil
1 c. uncooked rice
1 env. onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten
In a large skillet, heat oil and saute rice until golden. Add soup mix,
water and soy sauce. Cover and simmer for 20-25 minutes or until water
is absorbed. Make a hollow in center of rice and quickly stir eggs into
it until set, then mix with rice.
Hispanic Rice Pudding
3 cups water
1 tsp salt
2 cinnamon sticks
6 whole cloves
1-inch piece of fresh ginger, peeled and sliced
14-ounce can of coconut milk
1 cup of water
2 cups rice, short grain
1/3 cup of currants or raisins
5 tbsp of shredded sweetened coconut
1/2 cup sugar
Ground cinnamon
In a large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves and ginger and bring to a boil. Strain into a bowl and discard
the spices.
Combine the spiced water, coconut milk, and 1 cup water. Bring to boil. Then add the rice, currants or raisins, shredded coconut and sugar. Lower the heat and simmer, covered, for 20 minutes. Remove the lid, stir and cook another 15 minutes or until the rice is tender.
Pour onto a platter and dust with cinnamon.
go here for rice recipes
http://indorecipe.com/list.php?pagenum=0&categoryid=25
you can make risotto, fried rice, rice casserole, pilaf, porridge, rice pudding and plenty more ^_^
Red Beans and Rice
* 1 pound dried red beans; 4 quarters water; 2 meaty ham hocks
* 8 cups Beef stock or Chicken stock
* 4 bay leaves; 1/2 teaspoon thyme
* 1 teaspoon cayene pepper; 1 teaspoon freshly ground pepper
* 1 pound andouille (sausage); 1/4 pound tasso (sausage), chopped (optional)
* 2 cups chopped onion; 1/2 cup chopped celery
* 1 green bell pepper, chopped; 1 bunch green onions, chopped
* 1 tablespoon minced garlic
* 8 chaurice sausages (2 lb) or other fresh, hot sausages
* salt and freshly ground pepper, to taste
* red wine vinegar, to taste (optional)
* 4 cups cooked rice
* hot -pepper sauce, to taste
- Wash beans and soak overnight in the water. The next day drain beans and wash well under cold running water. Place beans, ham hocks, and stock in a heavy, 6- to 8-quart stockpot or Dutch oven. Beans should be covered by about 2 to 3 inches of liquid; add more if necessary. Bring to a boil and skim any scum that collects on the surface. Reduce the heat to simmer and add bay leaves, thyme, cayenne, and pepper. Simmer to 30 minutes while you prepare vegetables.
- Chop 1/4 pound of the andouille into 1/4 inch pieces. Place in a 12-inch cast-iron frying pan (or other heavy frying pan) with tasso (if used). Fry for 5 minutes to render fat and brown meat. Add chopped onion and celery and cook until vegetables are soft (about 10 minutes). Add bell pepper, green onions, and garlic. Cook an additional 5 minutes, then add to simmering pot of red beans. Continue to cook beans until they are soft and some begin to break apart (about 1 hour). Allow beans to cool, rerigerate, covered, overnight or for up to 4 days.
- When ready to serve, bring beans to a simmer. Place chaurice whole in a heavy frying pan, cover, and fry over medium head for about 15 minutes, checking sausages frequently and turning them as they brown. Meanwhile, slice remaining andouille into 1/4-inch slices and add to beans. Cook in beans for about 10 minutes. Taste beans for salt and pepper and correct if necessary, add a little vinegar (if desired). To serve, place about 1/2 cup ho rice in center of each plate, spoon beans over rice, and accompany with 1 chaurice.
- Serve with hot-pepper sauce
* Serves 8
Tips: The beans have to soaked overnight, and then when cooked should be refrigerated at least overnight.
Oriental Pilaf
* >1/2-cup brown rice
* >1-1/2 cups halved snow peas
* >1/2-cup millet
* >1/2 can (6-ounce size) sliced water chestnuts, rinsed, drained
* >1/2 cup finely chopped onion
* >1/2 cup thinly sliced green onions and tops
* >1/4 cup chopped celery
* >2-3 tablespoons reduced-sodium tamari soy sauce
* >2-3 teaspoons finely chopped gingerroot
* >Salt and pepper, to taste
* >2 cloves minced garlic
* >1-tablespoon dark sesame or vegetable oil.
* >2-1/2 cups Oriental broth
>Sauté rice, millet, onion, celery, gingerroot, and garlic in sesame oil in large saucepan until onion is tender, about 10 minutes. Add broth and heat to boiling; reduce heat and simmer, covered, 15 minutes. Stir snow peas, water chestnuts, and green onion into grain mixture; simmer, covered, until grains and snow peas are tender and broth absorbed, about 10 minutes. Stir in soy sauce; season to taste
with salt and pepper. Yield: 8 Servings (about 2/3 cup each)
Lamb Rice
6 Servings
3 T olive oil
1 lg onion,chopped
1 clove garlic,minced
3 pods cardamom
1 cinnamon stick
1/4 t cumin,ground
1 1/2 lb lamb,cubed
1 salt
1 lb ripe tomatoes
1 c water
1/4 c low-fat yoghurt
1 serrano pepper (optional)
1 c uncooked rice,soaked
1 pepper
Saute the onion in the olive oil until soft and transparent. Stir
the spices into the oil to release the flavors. Cook for a minute or two.
Raise the heat and add the lamb, sprinkling with salt. Saute until
browned on all sides. Whirl the fresh tomatoes in a food processor or
blender until nearly smooth, and add to the meat. Stir in the water,
yoghurt, garlic and serrano pepper. Taste and adjust the seasoning.
Cover and simmer about 2 hours until the meat is tender. The tomato
sauce will reduce somewhat. After cooking 2 hours, measure the
liquid. The amount of rice that needs to be added is based on the
amount of liquid. Example: If sauce has 2 cups of liquid; then add 1
cup of rice. Can add more water if needed. Add rice and bring back to
a boil. Cover saucepan with a dish towel (to absorb moisture) and
replace lid. Simmer for approximately 20 minutes until moisture is
gone and rice is done. Do not stir during this 20 minute process!l
Fried Rice
2 tbsp. cooking oil
1 c. uncooked rice
1 env. onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten
In a large skillet, heat oil and saute rice until golden. Add soup mix,
water and soy sauce. Cover and simmer for 20-25 minutes or until water
is absorbed. Make a hollow in center of rice and quickly stir eggs into
it until set, then mix with rice.
Hispanic Rice Pudding
3 cups water
1 tsp salt
2 cinnamon sticks
6 whole cloves
1-inch piece of fresh ginger, peeled and sliced
14-ounce can of coconut milk
1 cup of water
2 cups rice, short grain
1/3 cup of currants or raisins
5 tbsp of shredded sweetened coconut
1/2 cup sugar
Ground cinnamon
In a large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves and ginger and bring to a boil. Strain into a bowl and discard
the spices.
Combine the spiced water, coconut milk, and 1 cup water. Bring to boil. Then add the rice, currants or raisins, shredded coconut and sugar. Lower the heat and simmer, covered, for 20 minutes. Remove the lid, stir and cook another 15 minutes or until the rice is tender.
Pour onto a platter and dust with cinnamon.
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