Tuesday, October 10, 2006
Finally something goes right
Creekside Spanish Rice
The All-American Truck Stop Cookbook Copyright 2002
2 cups rice
¼ cup cooking oil
1 ¼ teaspoons chili powder
¼ cup diced onion I used red onion
4 cups water
1 ½ cups tomato juice
I added salt to taste too
½ cup chopped green onion
1 cup canned tomatoes
In a saucepan, cook the rice, oil, chili powder, and onion over medium heat, stirring constantly. Add the water and tomato juice. Cover and cook approximately 35 to 45 minutes. When done, add the green onions and tomatoes.
Yield: 4 to 6 servings
From Creekside Restaurant, Seven Feathers Truck and Travel Center, Canyonville, Oregon
This was a simple recipe but it was the first recipe in several days that I didn't screw up (you haven't heard about some of those goofs yet). I only made half the recipe and it turned out perfect. In the middle of the cooking, I thought it was going to be too oily but in the end it wasn't. I think you could probably safely cut down on the oil though. I served this with some free-styled chicken quesadillas.
This cookbook has recipes from truck stops around the country. It includes pictures and information on these truck stops, their employees, the life of a trucker, etc. I've decided that I really need more cookbooks like this - cookbooks that offer more than just recipes. I love a bit of history mixed in with my food.
One thing about this cookbook that I wasn't crazy about is that many of the recipes have not been scaled down. This is great if you have 70 hungry truckers to feed but since most of us probably don't, I think it would have been wise if they could have scaled those large recipes down for the home cook.
A Blast From The Past: Spanish Rice and Ground Beef from just last month. I think you could use the leftovers from today's recipe to make this - just brown some ground beef, add the leftover rice and some salsa.
Question of the Day: Have you ever eaten at a truckstop?