Dinner Recipes Courtesy of Portland's Own Fire Station 18
- Brown rice (whatever rice you choose)
- Water (use at least 4 cups of water for every once cup of rice
- 2 tbls of olive oil
- Sprinkle of dried Italian seasoning
- Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand.
- Meanwhile, bring water to a boil in a large pot over high heat.
- When water boils, add the rice, stir it once.
- Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally.
- After 30 minutes, pour the rice into a strainer over the sink.
- Let the rice drain for 10 seconds, then return it to the pot, off the heat.
- Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal).
- After ten minutes, uncover rice and fluff with a fork.
- In a large skillet or wok, heat the olive oil over medium head. Add dried Italian seasoning. Stir-fry until fragrant (about 30 seconds).
- Add rice; cook, stir occasionally until rice is heated through, about 3 minutes.
- Fish fillets – fresh or frozen (such as cod, halibut, tilapia)
- Olive oil
- Salt and pepper
- Green pepper
- Red pepper
- White or red onion
- Parmesan cheese
- Rinse and pat dry fish fillets.
- Place fillets into a pan that has been coated with olive oil.
- Season fillets well with salt and pepper.
- Slice green pepper, red pepper, onion, and lemon into thin rings.
- Lay the thin rings on top of the fillets.
- Bake fillets at 400 degrees for 15 to 20 minutes OR until the fillets are about 95% cooked.
- Take the fillets out of the oven and sprinkle parmesan cheese over the top.
- Put the fillets back in the oven to finish cooking.
- 8 ounces young spinach
- 2 large eggs
- 8 pieces thick-sliced bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss.
- Add the dressing and bacon and toss to combine.
- Add the eggs.
- Season with pepper.
April 14, 2010