A Fresh Friday Night Conversations - Page 4 - The Horse Forum
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post #31 of 41 Old 03-09-2020, 10:12 AM
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Originally Posted by myhorserules View Post
Odd question but what do y'all pack in your sack lunch?
Depends on if I have access to a microwave. If so, I'll bring some soup with a salad. If not maybe just the salad or I'll make a sandwich to take.

Quote:
Originally Posted by QtrBel View Post
My son makes this rice dish that is also an awesome one pot meal.
I LOVE one pot meals! So convenient and tastes yummy!!!

Happy Monday, everyone ...

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post #32 of 41 Old 03-09-2020, 11:42 AM
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I agree on the one pot meals! Love them! I'll look forward to seeing the recipe.

Weekend went by way too fast, ran non stop. Had a great time at the show! Friends did good and it was good to see them run, been a while. Then barely made it home to make go to the dinner on Saturday night, I was supposed to bring the appetizer so I had 10 minutes to make something, ended up just doing a queso and chips. They enjoyed it but it was too quick I usually make it better. We had fun, talked a lot and drank a lot too! I guess after 3 glasses I agreed to ride Sunday morning with my neighbor for her first time out with her youngun as a solo run. I should have taken Wrangler who's usually the babysitter but I took Chal so looks like he's a good babysitter too! The ride turned out great!! It was a beautiful day and her horse did soooo good she was soooo happy!!

Happy Monday all!
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post #33 of 41 Old 03-09-2020, 06:16 PM
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I love one pot meals too, they are usually so easy to reheat either for lunch or repeat dinner for a couple days. Especially now the days are getting longer and warmer I spend most the day outside and get less excited about the cook stove.

We had a busy weekend. Projects around the house a quick trip to the big town and yesterday we helped friends with their clean up branding. The weather was awesome, we all enjoyed the warm sunshine and cold beer. I am a little sore today from working the ground, the calves were big and soggy. I was happy to and hubby got to rope which he hardly does anymore.
I was supposed to be taking pictures of the buckskin horse in action as he is for sale. Handed hubby my phone so I could string feet and he took a picture through his ears, stuck my phone in his teeth while he shortened up and broke my phone..lol!
So this was the only picture I really got.
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I DON'T LEAD 'EM AND FEED 'EM, I RIDE 'EM AND SLIDE 'EM.
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post #34 of 41 Old 03-10-2020, 07:53 AM
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Lets see how fast I can type and not forget a step. I buy the 1lb packs of stew meat on sale and freeze. When DC wants to cook it is there ready to thaw. Use 2.



Cover bottom of dutch oven with oil and heat to smoking. Add meat (dry first by rolling or patting with paper towels - drier the meat better the sear) until brown 8 - 10 min.


Add 2 med onions chopped and saute until mix of clear and carmelized.



I buy the preshred carrots - small pack. Add this, 2 - 4 bay leaves, salt & pepper to taste, 1 -2 tsp cumin and 1 -2 tsp paprika. (I like smoked). Cover with 1 1//2 cups broth (Again I have chicken bone broth on hand but chicken or beef broth works fine) Cover and simmer until meat is tender. Usually about 45 min to 1 hour.



Add 3 cups basmati. You can use long grain it takes a little longer. I like to put rice in a small amount of oil in fry pan and stir until just starting to brown or you can rinse the long grain until clear (3-5 times) removes starch and keeps rice fluffy not sticky - you don't want mush. Then I add to pot and cover with 4 cups HOT broth. Bring to boil and then lower and cook until most water is cooked off. STIR to mix all ingred. Use a wooden spoon end and make holes around in rice. Cut the tops off heads of garlic and place cut side down into rice. Cover and reduce heat slightly. !0 - 15 minutes??? Depends on type of rice. This should give garlic time to roast and add some flavor.



I squeeze garlic cloves out of head and mix in the rice. We love garlic though. You can also squeeze and mix in butter to use on breads.



If we don't have beef he has used chicken thighs. Lamb is what the original called for.

Some horse people change their horse, they change their tack and discipline, they change their instructor; they never change themselves.
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post #35 of 41 Old 03-10-2020, 09:37 AM
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Our little country general store happened to have fresh tomatillos in stock yesterday (very unusual!) so I eagerly bought them to make tomatillo salsa for simple bean and cheese enchiladas. It was the perfect excuse to try @QtrBel 's Spanish Rice recipe as a side. It didn't disappoint. I made a couple of small adjustments just based on what I had in the pantry, but followed the outline of the recipe, and the rice came out great.

I used a can of fire roasted crushed tomatoes instead of diced fresh tomatoes, and I had some garlicky green olives so sliced those up and added them in. Sauteed sliced onion, garlic and jalepeno (forgot to get bell pepper) in olive oil and a pat of hot honey butter I had in the freezer; added 1 cup rice to toast; deglazed with about 1/4 cup white wine before adding ~1.5 cups stock, then salt & pepper, ground cumin, "bloomed" saffron, sliced green olives, and canned tomatoes. Put in a 375* degree oven. When I checked it at 20 minutes, I was a little panicked that it was going to be way too watery and the rice wasn't cooking. Used that opportunity to adjust salt and pepper, as it definitely needed more, and stirred in some diced scallions. But I checked it again at 30 minutes and it was perfect! The rice was cooked through and all the liquid had absorbed. I was so happy that there was nothing stuck to the bottom and everything had cooked through evenly.




Next time I make it, I think I'd reduce the amount of tomatoes to 1/2 can (or use fresh in season). Also, my saffron was pretty old so it didn't really give off its pretty color. You could sort of taste that it was in the background, but time to replace it with something fresher. But this is the best way to cook this kind of rice dish I've tried. Thank you so much @QtrBel - it was a huge hit. Lovely husband is taking the leftovers to work for lunch today he liked it so much.

Do you make your jambalaya that way too?
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post #36 of 41 Old 03-10-2020, 12:26 PM
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It depends. Usually I do it in cast iron. Sometimes stove top, sometimes oven. My Dutch oven is enameled and the flavor is different.
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Some horse people change their horse, they change their tack and discipline, they change their instructor; they never change themselves.
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post #37 of 41 Old 03-12-2020, 01:31 PM
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I'm late to the party, as usual. ha

Ooohhh my, that Spanish rice looks so delicious! My mom used to make such good Spanish rice, I had forgotten all about it until now.

I have been lazy, and my most extravagant meal of late has been turkey and Swiss on oatnut bread, with mayo and lettuce, and if I am real ambitious I slice up a tomato and some onion to plop on it. lol.
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post #38 of 41 Old 03-12-2020, 01:36 PM
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Quote:
Originally Posted by COWCHICK77 View Post
I was supposed to be taking pictures of the buckskin horse in action as he is for sale. Handed hubby my phone so I could string feet and he took a picture through his ears, stuck my phone in his teeth while he shortened up and broke my phone..lol!
So this was the only picture I really got.

I'm in love with the black and white paint in your photo...
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post #39 of 41 Old 03-12-2020, 02:02 PM Thread Starter
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Quote:
Originally Posted by Remali View Post
I'm late to the party, as usual. ha

Ooohhh my, that Spanish rice looks so delicious! My mom used to make such good Spanish rice, I had forgotten all about it until now.

I have been lazy, and my most extravagant meal of late has been turkey and Swiss on oatnut bread, with mayo and lettuce, and if I am real ambitious I slice up a tomato and some onion to plop on it. lol.

Anytime you get here is ok. Glad to see you.
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post #40 of 41 Old 03-12-2020, 02:09 PM
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Quote:
Originally Posted by SilverMaple View Post
I'm in love with the black and white paint in your photo...
He's a really nice horse. I'm not into the half draft fad but that horse is pretty handy for how big he is. He doesn't look that big in the picture. He is well over 16H.
Someone lost their phone gathering so I said I'd hop on a horse and trot to see if I could see it or hear them call it.
He offered to let me ride him but I declined saying there would be no way I could climb up the side of him plus get into his stirrups as he is 4 inches shorter than I am..lol
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I DON'T LEAD 'EM AND FEED 'EM, I RIDE 'EM AND SLIDE 'EM.
PLAYBOYS OKIE CODY "HOOEY" 10/21/2019
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