Modular (Build your Own) Recipes
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Foodsite Magazine’s recent article on Rice Dressings was a simple-to-follow modular rubixrecipe. Dressing, made with rice instead of bread, is a perfect excuse to make the starch in your meal more exciting and savory then plain potatoes.

So far Foodsite Magazine has published these modular recipes.

BUILD YOUR OWN CHUTNEY

BUILD YOUR OWN FONDUE PARTY

BUILD YOUR OWN GRAVY OR SAUCE

BUILD YOUR OWN PANCAKES

BUILD YOUR OWN PESTO

BUILD YOUR OWN RICE DRESSING

BUILD YOUR OWN FISH OR SEAFOOD CHOWDER

BUILD YOUR OWN SOUP

BUILD YOUR OWN STIR FRY

BUILD YOUR OWN VINAIGRETTE SALAD DRESSING

BUILD YOUR OWN SWEET POTATO SALAD

A definition of modular anything is described as:  “Designed with standardized units or dimensions, for easy assembly and repair or flexible arrangement and use.”

Generally, we find the following used in most recipes.

Aromatics
Fat/oil
Meat/fish
Vegetables
Starch
Liquid
Extras/textures

Using the above as suggested categories, you are then free to cater to your own taste or utilize what you already have on hand. This flexibility is important. Here is how we broke down the Rice Dressing Modular recipe and the choices we suggested for building one’s own.

DIRECTIONS: (See suggested choices below)

(AROMATICS) Sauté aromatics in skillet.
(BULK BASE)  Place about four cups of the rice of your choice in a bowl. Add aromatics.
(LIQUID)  Add ½ cup melted butter and stir.
(LIQUID)  Add two beaten eggs.
(LIQUID)  If mixture is not holding together, add a small amount of additional liquid.
(HERBS, SEASONING) Stir in seasoning to taste.
(EXTRAS)  Fold in extras, no more than a cupful.

Spread in cake pan or serving dish and bake, 20 minutes, covered, at 350-degrees.
Uncover and bake 10 additional minutes.

Build your own CHOICES:

AROMATICS:

Onion
Celery
Peppers
Carrots
Leeks
Scallions/shallots
Jalapenos
Ginger root

LIQUIDS:

Broth
Melted butter
Beaten egg
Olive oil
Canned tomatoes
Canned soup

HERBS/SEASONINGS:

Tarragon
Rosemary
Sage
Basil
Cayenne pepper
Poultry seasoning
Cajun seasoning

EXTRA ACCENTS/TEXTURES:

Chopped nuts
Chopped fresh fruit
Raisins
Mushrooms
Apricots
Artichoke
Chopped giblets
Chopped sausage
Parsley
Cilantro

Open your horizons with more modular recipes from time to time to help keep your cooking options open, ever-changing and more exciting.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.


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