Garlic burgers

We find that with a toasted bun (spread, in my case, with a scraped-thin layer of Miracle Whip) these taste pretty gourmet. This recipe is Chris' Bay Area Burgers from allrecipes. (He gives grilling instructions, also)

1 lb ground beef
2 cloves garlic, minced (we double this)
2 Tbsp olive oil
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil

Also if we don't have the basil we skip it and they're still pretty tasty.

Cooking basmati rice

(Note: Brown Texmati retains some of the nutritional value.)

Do not wash U.S.-produced rice, as the coating is where the fortified
nutrients are. Wash imported rice 2 or 3 times to get starch off.
Optional: Soak in icy water for half an hour. (Drain and refill
before cooking)

Heavy pot, a little butter/oil/ghee and 1-to-1.3 rice-to-water ratio
for firm rice, 1-to-1.5 for tender

Simmer white basmati 11 minutes. Simmer brown basmati 25 minutes.

Don't stir while cooking -- and let it sit 10 minutes after.

Filipino Ginger Chicken

2 6-packs of boneless chicken thighs (3 lb)
1/2 cup soy sauce
1/4 cup vinegar (red wine, apple vinegar, etc)
1 cup water
1 BULB garlic, peeled and crushed
2 tablespoons thinly sliced or grated fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
basmati rice

Marinate chicken 1-2 hrs or overnight.

Optional: Brown chicken pieces.

Bring all ingredients to a boil over medium heat. Reduce heat, cover
pot and simmer for 30 minutes. Baste chicken occasionally.

Make rice. One option: Butter a casserole dish, put in a cup of
basmati, 2 1/2 cups of the pot liquid, 1/2 cup of water; cover and
bake at 425 for a half hour.

After 30 minutes, remove pot lid and cook until liquid has reduced to
half. Pull chicken out onto a serving plate.

Strain the liquid from the pot to remove all the food particles, and
set aside. Serve chicken hot over rice and drizzle with reserved sauce.

Updated quick Thanksgiving

Cranberry sauce was way too sweet.

Uncle Ben's original recipe wild & long-grain rice tastes wonderful -- one packet's barely enough for 4 Sue-sized servings so I'd make 2 to accompany a whole roasted turkey breast.

About that roasted turkey breast:

Modified the method somewhat, to wit --  

If frozen, breast can thaw in fridge for a day or two.

Preheat oven to 450.  

Brown the breast in a pan with salt and pepper, then toss it and its cooking oil into a covered baking dish.  

Roast 20 min, turn and baste with oil-salt mixture; 20 min and repeat; 20 min and take it out to rest for another 20 min.  

Meat thermometer should reach 180.

(Actually I covered it 10 minutes in, and roasted 40 min at 400 and 30 at 450, but schma.)