a blog.
With my pickled red onions I don’t add anything extra to the vinegar. No sugar or anything. At most I might add a pinch of salt and they’re still delicious to me. This is the first time I’ve done the red onions and jalapeños together, so we’ll see how that goes.
So I had a taste for some yellow rice. I hadn’t had it in a really long time. I searched for it in the grocery store and most of the ingredients in all of the options were less than desirable.
Lo and behold I read this article in Bon Appétit and felt like my yellow rice prayers had just been answered. I didn’t have fried onions (was going to substitute onion powder but was out of that as well), so just used turmeric, minced garlic, and black pepper. It might not be the traditional yellow rice recipe but it was delicious.
Next time I will include the onion powder or fried onions and I will use vegetable broth instead of water and see if that makes it even better.
After it was done I threw in a little fresh thyme and paired it with some sweet brussel sprouts and spicy fennel. Yum.
So good.
I would have done something a bit different for Yom Teruah dinner, but it was not to be this year, so I worked with what I had, still delicious.
I always forget to cook my ramen in either broth or salted water. I know everything tastes better when you do this, but for some reason I never did it with ramen (maybe from all those years of using the packets and boiling water). This was delicious. And the new chili oil recipe is a definite keeper (recipe here). I think the only thing I would change is I would grind the toasted whole spices (I like to eat the little bits), and the scallions added to it are RIDICULOUS.