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Firehouse Recipes of the Week: Dinner with Station 18 Firefighters


Dinner Recipes Courtesy of Portland's Own Fire Station 18



Brown Rice


  • 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


  1. Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. 
  2. Meanwhile, bring water to a boil in a large pot over high heat. 
  3. When water boils, add the rice, stir it once. 
  4. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. 
  5. After 30 minutes, pour the rice into a strainer over the sink. 
  6. Let the rice drain for 10 seconds, then return it to the pot, off the heat. 
  7. 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).
  8. After ten minutes, uncover rice and fluff with a fork.
  9. In a large skillet or wok, heat the olive oil over medium head.  Add dried Italian seasoning.  Stir-fry until fragrant (about 30 seconds).
  10. Add rice; cook, stir occasionally until rice is heated through, about 3 minutes. 

White Fish




  • Fish fillets – fresh or frozen (such as cod, halibut, tilapia)
  • Olive oil
  • Salt and pepper
  • Green pepper
  • Red pepper
  • White or red onion
  • Lemon
  • Parmesan cheese


  1. Rinse and pat dry fish fillets.
  2. Place fillets into a pan that has been coated with olive oil.
  3. Season fillets well with salt and pepper.
  4. Slice green pepper, red pepper, onion, and lemon into thin rings.
  5. Lay the thin rings on top of the fillets.
  6. Bake fillets at 400 degrees for 15 to 20 minutes OR until the fillets are about 95% cooked.
  7. Take the fillets out of the oven and sprinkle parmesan cheese over the top.
  8. Put the fillets back in the oven to finish cooking.

Spinach Salad



  • 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


  1. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the mushrooms and the sliced onion to the spinach and toss.
  6. Add the dressing and bacon and toss to combine.
  7. Add the eggs.   
  8. Season with pepper.

April 14, 2010


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