Now You're Cooking With Flist

[the_other_sandy]

So, I got really bored with my usual lunch choices and decided to try something new today. I made a very fake chicken fried rice with chicken, brown rice, and mixed vegetables (corn, peas, carrots, and green beans, thanks to the freezer case at Trader Joe's). It wasn't bad, but it was kind of bland. I don't want to add salt to it so I was thinking maybe an herb or two, but therein lies the problem. The spice rack at my house when I was growing up was purely decorative, so I have no idea what herbs actually taste like. I didn't even use the pepper shaker for the first time until I was almost 30.

I'm looking for something mild that will add a little flavor without making it taste like HERB and some other ingredients, if you know what I mean. What do you say, flist? Any suggestions?

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  ETA: This is the icon referred to in comment 6a.

Comments

[zanne68.livejournal.com]

Basil is a good place to start. Try adding a couple teaspoons of basil--dried or freshly chopped--and maybe some lemon juice. Poultry seasoning might be good, too. It has several herbs already mixed together for you!

[the-other-sandy.livejournal.com]

The roast chicken came from the refrigerator case at Trader Joe's. It comes pre-cooked (you just have to nuke it for 2 minutes), so I won't be messing with the chicken.

I'll try the basil though.

I have an entire cupboard of spices and sauces

[cattraine.livejournal.com]

but since you are a novice, you may want to try a sprinkle of Mrs. Dash (mixed herbs and seasonings)first. In general:

Chicken--goes well cooked with thyme and/or rosemary
Pork--see above
Pinto Beans--thyme and/or basil

White rice--I sometimes use yellow curry powder to add color and flavor.

Also, I am fond of a bit of garlic in just about everything. And Thai Sweet Chili sauce is delicious as a glaze on chicken or pork or on the side as a dip.

Re: I have an entire cupboard of spices and sauces

[the-other-sandy.livejournal.com]

Sounds like you have a more adventurous palate than I do. Or fewer taste buds. ;-)

I now have 2 votes for basil, so I'll try that first, then the thyme or Mrs. Dash if the basil doesn't work out.

Ooh, but you saying 'garlic' reminds me that Trader Joe's has diced onion in their salad section. I'm fond of a bit of onion in a great many things, so that may be worth a try too.

[just-ruth.livejournal.com]

If you're making an "American" fried rice (only because I make it this way) try a sprinkle of garlic powder, a sprinkle of toasted sesame seeds and a few taps of chinese five-spice powder. I also use soy sauce, but if you're avoiding salt you can skip that.

[the-other-sandy.livejournal.com]

Yeah, the reason I use brown rice is to get the look of fried rice without having to use either white rice or soy sauce.

I hadn't thought of Chinese five-spice powder. Trader Joe's has an excellent Chinese five-spice sauce, which may be a little gloppy for what I'm making, but the powder is worth a shot.

[samazon13.livejournal.com]

For the dish you mentioned, I would also suggest garlic powder, a little black pepper, and some sesame seeds. You could also mix in a bit (start with a teaspoon and taste) of sesame oil, which gives it a kick. You could also use a bit of powdered ginger, to extend the Asian spice palate.

Spices are wonderful ways to spruce up dishes. I haven't cooked with salt (nor put it on my food) for years. And there are even some spices, like turmeric, that are genuinely good for you!

[the-other-sandy.livejournal.com]

This dish is so bland that I'm afraid garlic powder would make it taste like nothing but garlic. I was reminded of onions in an earlier comment, which would make sense because every single fried rice I've ever had has had onions in it. Black pepper would not go amiss either. I used to put it on long grain and wild rice to make it edible.

Can you tell I was the world's pickiest eater as a kid? Both my parents would faint if they knew I was voluntarily eating vegetables right now.

[bookwurm.livejournal.com]

I don't have any good spicing recommendations (I tend to open a jar, sniff, and add a little if it smells like what I want to eat), but I just have to ask. Did the peas and carrots come out even, or did that only happen at the fast-food "Chinese" place in Spring Hill Mall?

[the-other-sandy.livejournal.com]

I don't know, 'cause I actually ate them this time instead of picking them out and putting them on the edge of my plate.

[ga-unicorn.livejournal.com]

I'm a big fan of thyme, it goes with just about everything. But if you want flavor without salt content and/or MSG you should definitely explore the Mrs. Dash's. There are a number of combos; currently in my spice rack I have the Table Blend (which can go on anything, except sweet stuff), Fiesta Lime (for when I feel like Tex-Mex), Onion & Herb and Lemon-Pepper. Most of my single-person cooking nowadays is sprinkling one of the above on a chicken breast and tossing it in my GeeorgeForeman cooker and steaming or grilling a veg with some of the Lemon Pepper.

[the-other-sandy.livejournal.com]

I love your icon.

I'll have to keep Mrs. Dash in mind. The Onion & Herb sounds interesting.