Awesome Rice Pudding

Years ago, I used to get rice pudding from this little Lebanese restaurant in town called N&J's. I loved it so much that I would buy several containers and keep them in the refrigerator at home for easy snacks. When I moved back here, the restaurant was still there but they sadly no longer sold their rice pudding.

Ever since, I have been trying to find a way to make a delicious, super creamy, mildly sweet rice pudding recipe at home. I have lots of leftover rice, and I want to make something really great with it. Everything I have tried in the past comes out a bit dried out or has a strange flavor, or something is wrong with it. Well, I am beyond happy to report that I have found a delicious rice pudding recipe and I am going to share it with you all. This does not taste like the Lebanese version I used to get as it is not a Lebanese rice pudding, but I think I will use it as a starting point for a Lebanese version.

Banana Bread - More Awesome Version!

I have been making banana bread the same way for the past couple of years and I really like it, but my husband is not a huge fan. He says he likes banana bread, and then I make it, and I'm the only one that eats it. It's totally annoying. So, last week I tried a new recipe and it is AMAZING!! I liked the old recipe a lot, but we really loved the new recipe. And, I'm not the only one that eats it. In fact, I was lucky to get a slice! The new recipe is from the following link and I only modified it a little bit.

Leftover Cranberry Sauce Muffins

We always have leftover cranberry sauce, which I think is amazing in these muffins.

Dover Sole Francese

It turns out that there is not a lot of variety in recipes for sole that are easily found online. So, when I found this recipe I was eager to give it a try. The family loved it and asked me to please oh please oh please save the recipe and make again. The original recipe is from Food.com, but I've changed it up a bit.

Pumpkin Cornbread (with GF variation)

It seems like we all have pumpkin fever around this time of year and are looking for places to include pumpkin in our recipes. I came across this recipe by The Comfort of Cooking, which is a perfect combination. Man, is this stuff good! I modified it slightly from the original version, which you can find at the link above, and also include a Gluten-Free variation that is equally good for those who are interested.

Personal Pumpkin Pies (Crustless)

It's about this time of year that I'm trying to figure out what will be on my table for Thanksgiving. Desserts are always up in the air, as I spend most of my time on the main course. Honestly, we used to order our pies out, which was super easy, but those pies didn't have that home cooked taste, and even worse, you really don't know what's in them. The following recipe is a fairly quick and easy pumpkin pie recipe with adaptations and you'll wind up with about six little personal desserts.

Iced Honey Cream

We have serious ice cream cravings in our house. They creep in after dinner, and continue to harrass us all night long. Sometimes, we succumb and wind up buying a container of Ben & Jerry's (ok, THREE containers, I can't lie). And then I have remorse for a week afterward (I have remorse, the boys have no remorse whatsoever). Sigh.... and so it goes.

 

Test Kitchen: Blueberry Muffins

And, more from my never-ending quest to find nutritious snacks....

 



Cranberry Sauce Muffins

I love making cranberry sauce every year, but mostly its just to make leftover cranberry sauce muffins like the ones below or these.

 

Breakfast Quiche

Ingredients:
1 medium Russet potato, sliced very thinly (use a mandolin if you don't think you're up to the task)
2 cups corn (I use organic frozen because it's easy, but fresh off the ear would be awesome)
4 pasture eggs
2 green onions, thinly sliced
1 bell pepper, diced
1 14-ounce can of diced tomatoes, drained and rinsed (or 1 chopped fresh tomato or about 1/2 cup chopped grape or cherry tomatoes)
1/4 cup whole milk, try to find a good local source
About 1/2 cup to 3/4 cup grated cheese (I used a combination of Manchego and Cheddar, which I had in the house)
Butter (about 2 tbsp. divided) or ghee (try Organic Valley or Kerrygold)
Sea salt and pepper to taste (about 1/4 to 1/2 tsp. salt and 1/4 tsp. pepper or less)
3 dashes of tabasco sauce (or other similar type sauce)
1/4 tsp chili powder

How To:
1. Prep/ Make the Crust: Preheat oven to 350 and arrange potato slices in a deep dish pie plate that has been prepared using about 1 tbsp of the butter. Overlap the slices so there are no gaps. When done arranging, pour remaining butter (melted) over top and stick in the oven for 10 to 15 minutes until the potatoes start to brown and are tender. You'll remove from the oven when done and set aside.

2. Prep/ Filling: While the crust is cooking, grate your cheese, dice your peppers and tomatoes as needed, and slice your onions. In a blender, combine the milk, corn, eggs, salt, tobasco, and chili powder. Blend until just mixed but don't over mix. You will still want to see chunks of corn in the mixture.

3. Put it all Together: Sprinkle half your cheese on the bottom of the pie pan (on top of the potato crust). Then pour your egg mixture and arrange the peppers, tomatoes, and green onions on top. Sprinkle with remaining cheese and stick back into the oven. Bake for 45 minutes or until toothpick comes out clean. Cool ten minutes, then slice and serve.

Comments:
This takes about 30 minutes leisurely prep time and then cook time. Definitely not something you would want to make when you were in a rush, but nice for the weekend and you can store in the refrigerator for about a week for quick breakfasts when you really need them. My husband ate half a quiche on his own, so I am not sure what to label the number of servings, but honestly, I think one to two slices for a regular person!

 

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This post is linked up to Fat Tuesday, Busy Mondays, Freaky Friday!, Foodie Friday, Fight Back Friday, Sunday School at Butter Believer, Whole Foods Wednesday, Waste Not Want Not Wednesdays, Strut Your Stuff Saturday, Countdown to 2013: Best Breakfast Recipes.

 

Please follow the links for other great recipe ideas!

Cinnamon Vanilla French Toast

Have I mentioned how happy I am to have added butter back into my diet? This recipe is a perfect illustration of that happiness. Remember to only use organic butter from grass-fed cows and check out this brief excerpt highlighting some of the reasons why I make that recommendation (Nina Planck, from her book, Real Food):

"Compared to industrial milk, dairy foods from grass fed cows contain more omega 3 fats and more vitamin A and more beta-carotene and other antioxidants. Butter and cream from grass fed cows are a rare source of the unique and beneficial fat CLA. According to the Journal of Dairy Science, the CLA in grass fed butterfat is 500 percent greater than the butterfat of cows eating a typical dairy ration, which usually contains grain, corn silage, and soybeans. CLA is a polyunsaturated omega 6 fat [which is not the same at other omega 6 fats, and acts more like an omega 3], CLA prevents heart disease (probably by reducing atherosclerosis), fights cancer, and builds lean muscle. CLA aids weight loss in several ways: by decreasing the amount of fat stores after eating, increasing the rate by which fat cells are broken down, and reducing the number of fat cells. Most studies of CLA and cancer have been conducted on animals, and more research is needed, but findings are encouraging. CLA Inhibits growth of human breast cancer cells in vitro. A Finnish team round that a women eating dairy from pastured animals had a lower risk of breast cancer than those eating industrial dairy".

2 slices bread, try Ezekial or French Meadow Bakery brands
1 egg, I recommend free-range or, even better, farm fresh, pasture eggs
1 tsp organic vanilla
1/2 tsp organic cinnamon (or more to taste)
A splash of milk (about 1 tbsp), try Organic Valley
A little real maple syrup (optional), Grade B is just fine, about 1 tbsp
A little butter (about 2 tbsp), organic and from grass-fed cows, try Kerry Gold or Organic Valley Pasture butter

Beat egg with milk, vanilla, and cinnamon. Dip bread slices into egg mixture. In the meantime, add 1 tbsp butter to a medium sized saute pan over medium heat and ensure the bottom is covered with butter when it melts. Add bread to pan and cook about 5 to 7 minutes per side. You may want to sprinkle with a little extra cinnamon when you first start cooking or at the end (I don't think you could ever use too much cinnamon).

Serve with remaining butter and a drizzle of maple syrup. YUM.

Comments: This is really fast to make, quick and easy preparation and so very good. Easy to double the recipe, but the current version makes one serving.

Egg Drop Soup

Ingredients:
4 cups broth/stock (chicken, vegetable, beef, mushroom - all should work just fine)
About six to eight mushrooms, shitake preferred but any fresh type would be fine, sliced thinly (if using portobello, one would be more than enough)
2 stalks green onions, cut into half inch sections, and a little extra to garnish if you wish
2 eggs
2-3 tbsp naturally fermented soy sauce
Sea salt & ground pepper to taste
Optional ingredients (5-6 spinach leaves sliced thinly and 5-6 bamboo shoots sliced thinly)

How To:
1. Bring broth to a simmer and then add mushrooms, onions, soy sauce, salt and pepper and optional ingredients (if using). Simmer for about 3-5 minutes.

2. When just about ready to serve, add egg in a slow stream and use fork (or, if you are feeling extra talented, chop sticks) to shred into long ribbons. Cook another minute and then serve. Optional garnish with green onions.

Comments:
Oh wow, this is so good and so good for you if you make it using your own home made stock. And so easy to make as well. I cannot say enough good things about this super easy recipe. This makes about 4-6 servings.  I couldn't really get a good photo so don't let my poor photography skills deter you from making this very good soup.

 

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Breakfast Cassarole

This is a "make-over" recipe of a favorite breakfast of my husband's that seems so unhealthy in its original form that I cannot imagine the horror one's body feels after eating it. This version improves on the original version vastly by switching out all of the processed ingredients for real food ingredients. You will not miss the junk ingredients in the least bit.

Ham & Cheddar Bread Pudding

Ingredients:
8 slices whole grain bread with seeds, like Ezekial Genesis 1:29 Sprouted Grain and Seeds
A little butter (to grease ramekins)
1 cup shredded cheddar cheese (or any cheese on hand)
1/3 cup diced onions (white, green, red)
3/4 cup whole milk (raw is great if you have it)
1/2-3/4 cup chicken broth (homemade stock or low-sodium, organic store bought)
1/8 tsp ground black pepper
3 - 4 ounces cooked ham, diced (no added nitrites/nitrates, lower-sodium if possible)
3 large pasture eggs
4 tsp sour cream or greek yogurt mixed with a sprinkling of thyme and chives or other fresh herbs (optional garnish)

How To:
Preheat oven to 375 degrees. Slice bread into cubes and place onto a lined or greased cookie sheet. Bake for 10 minutes or until lightly toasted (turning once). Alternatively, toast bread and then slice into cubes. Remove from oven and let sit to cool for a couple of minutes.

In a large bowl, combine bread, most of the cheese (reserve a small amount to sprinkle on top), onions, milk, broth, pepper, ham, and egg yolks (lightly beaten). In a small bowl, whisk eggs with a fork about 30 sec. and then gently fold into bread mixture.

Spoon one-fourth bread mixture into each of four (7 oz) ramekins coated with cooking spray (or greased otherwise). Sprinkle remaining cheese on top. Bake at 375 for 25-30 minutes until lightly browned. Top each with sour cream or greek yogurt when serving.

Comments: This recipe is a modified version of one from the September 2011 edition of Cooking Light magazine. If you have ghee or organic butter from grass fed cows, add a tablespoon to your bread mixture. Otherwise, don't worry about it. This was a great recipe to kick off fall weather, very much a comfort food. We all enjoyed it.

Eggs & Potatoes

This is a delicious breakfast and so simple to make.