Beef Congee

I went for a walk first thing this morning, before any rain, as the forecast is not good for the next 3 days. K's teeth are hurting as his braces were tightened yesterday. He doesn't complain, just doesn't eat much! I made some microwaved oatmeal for his breakfast and there's some jello setting in the refrigerator.

L had a meeting with her guidance counsellor today and got lots of good advice for the coming year, course planning, that kind of stuff. It's never too early to start thinking about university too.

L is doing me a big favour and helping K with his ear training for piano. She's hoping to play some tennis with a friend later in the afternoon if the weather holds up, before she goes to work.

Well, I'm going to make a beef congee for K, haven't made that for a while. It's a savoury rice based porridge flavoured with ginger slices and chicken stock.


Beef Congee

1 cup of lean ground beef
half a cup of ginger slices
3/4 cup of white rice
half a cup of chicken (or beef or vegetable)stock
1/2 tablespoon of salt
1/2 tsp onion powder
1/2 tsp black pepper
4 cups of water
1 tbs canola oil

In your soup pot, brown the separated bits of beef in canola oil. Add salt, onion powder, pepper, rice, and ginger slices. Stir all ingredients together, add water and stock and bring to a boil. Simmer, partially covered, for 30 minutes, stirring occasionally. I skim any fat off the top before serving.


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