One Pan Rice and Veggies

I have much more sophisticated cookware, but I just keep coming back to my cheepy nesting camping pans (most often the smallest of them).  In this example, I throw a portion size (about 1/4 cup) of Basmati rice into the bottom of the pan with a little cold (or room temp) water.  I swish it around and dump the water, removing the excess starch.  I add twice as much water as rice to the pan and place the steamer basket on top.  Add whatever vegetables you want to steam to the basket. I often choose broccoli or snow peas with mushrooms. Place the lid on your pot, bring to a boil, and simmer for about 12 minutes.  If you'd like to make a quick homemade glaze in the pan lid (takes only a few extra minutes) you can add teriyaki glaze to the meal (without need for refrigerating an opened bottle).

I make this quite often for breakfast.  We don't have any rules as to what we can eat during a certain part of the day.  Besides, how would we know when the standard "food rules" apply, since we don't ever know what time it is? ~grin~

Since I make it so often, I mix it up using many different combinations of spices and other ingredients.  I always add a little olive oil to the rice.

Sometimes I have the vegetables on the side and use curry on my rice.  Also, adding a little butter powder to the olive oil, then sprinkle real beacon bits over the top (hey, there's your breakfast food)! 

Other times I opt for adding canned chicken to the teriyaki glaze... well, the possibilities are endless so I'll try to post a few pictures here as I make different combinations.

Each combination is delicious and it only takes one little pan. I can eat out of the small pan (or lid) and clean up is a breeze.

So you can see the ingredients, I'll dump it on a plate... 

~more one pan rice pictures will be added later~ ~homemade Teriyaki Glaze to follow~

Cooking Method 2 - Thermos Cooking

I've had some success with thermos cooking.  I prefer cooking in the crockette, but it's nice to have options.  The benefit of using the thermos cooking method is that you only need to use enough energy to bring the food to a boil.  I've cooked noodles and white rice several times. However, my first attempt at cooking brown rice was not successful. Difficulty in cooking brown rice is a frequent complaint of thermos cooking folks.


During a recent visit with Captain Vandweller, he set out to show it could be done.  This is what we learned:

• Only use one cup of brown rice in a 48oz thermos
• Bring the water *and* the rice to a boil (don't just add rice to the thermos of boiling water)
• Using a funnel made from cutting the top off of a plastic milk jug makes for less mess

We opened it after 3 hours and it was fully cooked - we think it may have been cooked in as little as an hour.  With some experimenting, you may find that thermos cooking is a fun and fuel-friendly cooking alternative.


If you want to try thermos cooking, make sure your thermal vessel is up to the task.  I've tried several brands and types, but many just can't do the job. This is the one we like: Thermos Bottle

Vanstead Cooking Method 1

Today we went to visit Michael's 91 year old granny.  We had a wonderful visit!  She grew up on a Georgia farm with 13 brothers and sisters.  Her mom taught her to make the family biscuits when she was 12 years old because another baby was on the way.  She (and all her siblings) also worked in the fields.  We'll be visiting again tomorrow and I'm looking forward to learning more about life on the family farm in the 1920's. 

Granny with her siblings, her mother, and her grandmother.

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Life in a vanstead can be much easier than it was for a large family on a farm in the 1920's... much easier indeed!  When I want to make chicken and dumplings I turn to the crockette.

I keep the crockette in the sink where I can use it while we're driving.  All I have to do is put a boneless-skinless chicken breast in the crockette and let it cook until it easily falls apart (several hours).  Add a little chicken bullion and Bisquick dumplings to the crockette and let them cook another hour.

When we're ready to stop driving for the evening, dinner is waiting to be served! 

I also use the crockette for doing dishes.  It heats water very quickly.  I've used it for many casseroles, heating soups,  making coffee and teas with reusable tea bags... and more.

We got our crockette at Walgreens and it runs off 110.  We're going to switch to the 12v version very soon.  I had one before and it was great!

You can find the 12v model here: 12v Slow Cooker