Dinner tonight was green tomatillo enchiladas. It entailed poaching four chicken breasts, making a 1 cup of rice, opening two jars of tomatillo salsa that I made last fall, pulling a package of store bought tortillas out of the freezer, and grating a little cheese. Somehow this one dish meal ended up taking 1 ½ hours to prepare and dirtied a sink full of dishes, including a large stock pot, heat proof bowl, and insert from an electric rice cooker. It was well worth it.
Now a confession: if there is one culinary skill I posses in spades, it is the ability to burn rice. I am told, by my mother, that this is a genetic endowment we share. For that reason, I always use a rice cooker, as does my mother, as does my sister. So, since I am dragging out a specialty appliance, I always make more rice than I need. I will simply plan another meal utilizing the extra rice later in the week, or, more likely than that, make rice pudding. I understand the French cook rice as if it were pasta, which even I should be able to manage without burning it, but honestly, I have a number of friends of Asian descent, I have been in their homes and seen a rice cooker proudly displayed on their kitchen counter tops. If it’s good enough for them, then it is good enough for me.
Tomorrow is bread day, and I need to plan my meals for the rest of the week. I may begin this process tonight, but our budget is extremely limited, and I need to check the freezer and pantry to see what can be done with what is left.