The Journey to Becoming a Foodie

I don't know whether or not I could call myself a foodie. I don't really know what the definition of a foodie is. What I do know is, I love food. I spend my free time looking up recipes (easy recipes, mind you) for food I love to eat and watching the Travel Channel and the Food Network - sidenote, I'm applying for jobs now, and I think I might have filled out at least 5 applications for Scripps Networks, the owner of those two channels.

Being in college and loving food can be difficult. I don't have the money to support my constant cravings for some noodles at my favorite Thai restaurant or any non-Rusan's sushi (that $1 sushi menu does NOT satisfy!....although, to be honest, I do love their $1 tempura.) Also, I don't always have the time to spend cooking what I want to eat, and cleaning the dishes afterwards.

We've all had to experience the college diet. I think the most extreme mine got was when I would buy the 15 pack Shin ramen...even then, I had the need to "gourmet" it up by adding bokchoy, egg, onion, green onion, and bean sprouts. I could never bring myself to do the Hamburger Helper diet like my sister did, and after having a stomachache after eating some spicy dirty rice from a box, I've pretty much avoided all boxed foods. Plus, reading Fast Food Nation and hearing about some of the Pink Slime stuff lately has pretty much scared me off of ground beef in general.

Why am I talking about all this? I guess I wanted to start off this blog to share some of my favorite meals - cooked or eaten out. I'm on Foodspotting, and I share my pictures on Facebook, but I wanted a space where I could really expand on more than just the picture. Plus, on the cooking side, I think I've really found ways to eat well and cheaply without spending too much time preparing/cooking/cleaning.

The first recipe I wanted to share is something I learned from my mother, and I had never gotten around to trying it myself until very recently. I love it. It's simple, easy, fast, and delicious. You also need to own a rice cooker (cooking things in a rice cooker besides rice is also something I've started exploring recently....and it's awesome!)

Rice-cooker Ginger and Scallion Chicken

Package of skinless/boneless chicken thighs
(my mom typically uses chicken legs, but I prefer the thighs, and it gets the same flavor, which is really the important part)

Sliced ginger

Sliced scallions

Salt

So usually your rice cooker will come with a metal shallow container to cook things other than rice. Mine came with holes on the bottom (which is one big reason I didn't try this dish sooner). If yours also has holes, cover the container in aluminum foil. Wash your thighs and cut them into good-sized portions. Place them in the container with the ginger and scallions. Sprinkle a good amount of salt on the chicken. Mix the chicken well with the ginger and scallions, and sprinkle salt one the other side of the chicken. Pour about three times the water you use to cook rice in the cooker. And then cook! Make sure to check if the chicken is completely cooked when the cooker is done - if not, add some more water to the bottom, and cook again.

The end product will have this delectable gingery chicken stock that is wonderful on top of rice. Truly a great dish, and only 4 ingredients! Very easy, and very little clean-up. Plus, if you're cooking for one, like me, this will last you for a while! Goes well with any leafy greens cooked up with garlic and salt.

Happy eating!