Chris’ comments: Cee discovered cinnamon chips (yes, like chocolate chips, to be used in baking) and is enjoying them. She didn’t know what to do with them, though, so I suggested an exotic rice pudding. We substituted dried goji berries for raisins, but you could use dried cranberries, too. The cinnamon chips melted nicely, spreading their goodness all through the pudding.
Basic Recipe for one serving (multiply per the number of servings you desire):
1/4 c milk
1/4 tsp vanilla
sugar as needed (We added sugar through the cinnamon chips.)
1/2 c cooked rice
Optional Flavors (in whatever amount makes sense to your palate):
1 1/2 tsp cinnamon chips
1 T dried goji berries or cranberries
Beat the egg, add milk, vanilla and salt. Mix thoroughly. Add the cooked rice. Stir in any other flavors or ingredients you would like. Lightly grease a baking dish. Bake at 375° for 20-25 minutes or until the custard has set. (Insert a table knife into the center. If it comes out dry and clean, the custard is done.)
Experiment with flavors:
Any dried fruit could be fun. Experiment.
We added cinnamon chips for a little zest. Remember that the chips contain sugar, so if you omit them you might want to add a little sugar.
Spread pumpkin seeds on top before baking. They’ll toast nicely and give your pudding more texture.
Chopped nuts can be included inside the pudding.
You can make it savory with sun dried tomatoes and a little thyme.
Go Mexican with chopped jalapeno peppers. The cinnamon might go well in there, too.
Or make plain pudding and then top it with fresh fruit like chopped mango or peaches.
What else can you think of to add?
Chris Donner also writes the popular blog for introverts, 61 Musings. Cee Neuner’s photography blog hosts five weekly challenges for bloggers. Sobha Vadlamani is just beginning her blogging adventure.
Chris’ comments: This is an easy breakfast or lunch meal that you can throw together very quickly. It’s an inside out quiche of sorts. You substitute grain for the crust and mix it in instead of lining the baking dish with it. Because of that, it’s naturally gluten free.
It’s a great dish for using up leftover grains, too. The recipe calls for uncooked millet, which is a grain I enjoy working with, but you can also substitute quinoa or rice. You can start with cooked grain, if you prefer.
This recipe serves two but can easily be adjusted for a larger gathering. I baked mine in individual portion sized ramekins but you should be able to bake larger sizes in a baking pan without a problem.
I topped mine with an apple wood smoked Gouda cheese that browned up nicely on top. The smell throughout the house was heavenly as this was baking.
We’re used to more spicing than is called for here. The next time I make this I might include some sauteed shallots, and I would increase the amount of spinach. It tasted good and I could have used more of it. I might include some nutmeg, too. Basically, whatever would would normally put into a quiche would work well here, too.
Chris’ comments: One of my favorite comfort foods is tomato soup. There must be dozens of variations on this soup: plain, creamed, bisque, with rice, with spinach. The one I like best is the variety I’ve had at my favorite place to eat in Portland, Oregon, the Flying Elephant Deli. What makes their tomato soup different? The inclusion of orange juice and baking soda.
Chris’ comments: In all of our twenty-five years together this is the first thing I’ve ever cooked that Cee has asked for again. She’s had it for two meals today, so that is a huge compliment. Yes, I’m bragging.
I found a basic white bean stew recipe that looked pretty bland, then made it into a heartier version. It does have a little kick to it, but you can change the spices to make it your own.
Chris’ comments: I like crepes but this is the first time I’ve tried a Japanese version. Talk about an instant hit! The combination of a little sugar and soy sauce is delicious. You can serve them rolled up and cut into noodles to put on top of rice, or fill them as any other crepe. See notes about making a gluten free version. Continue reading →
Chris’ comments: I found this while looking for good millet recipes. I wanted to feature millet because of its health benefits. (See our new Healing Foods page that we are building.) The recipe is by Matt Bittman, the author of many cookbooks, newspaper and magazine columns. I actually found it on Heidi Swanson’s fabulous food blog, 101 cookbooks. It’s taken from Matt’s cookbook, How to Cook Everything Vegetarian. I have to credit Heidi Swanson for the photography, too. This smelled so good, and the taste testing we did was so fabulous, that we couldn’t wait to dive in and forgot to take a picture. This dish has it all, color, texture, nutrients and a great taste. Plus its gluten free and vegan. What could be better?Continue reading →
Chris’ comments: This soup is traditionally made with red lentils but I was out, so I substituted my dal (lentil) mix that I use for making dosa (an Indian pancake like a crepe). You can experiment with the spices to suit your palate. I shredded my carrots since I already had the food processor out from making my Apple Daikon Slaw. Continue reading →
Chris’ comments: Daikon and apple are two great ingredients to put together. I’m listing the basic slaw, and then giving you some ideas for alternative versions. I made mine with dried cranberries, chopped walnuts and balsamic vinaigrette for a healthier version of the classic Waldorf salad. Continue reading →
I’ve been juggling a demanding work schedule the last two weeks (and was really glad to have MR’s fast Yummy Pasta recipe to fall back on). This new week promises to be equally demanding, so I’m going to resort to some reblogging of recipes I’ve found as part of my introvert’s method of conserving energy.
I found this delightful soup chart on Reth’s Recipes. Like us, Reth is refining her eating and switching to mostly plant based eating. She found this recipe chart in Shape magazine, and I think it’s a nice primer for a variety of soups. You can add spices, substitute lentils or tofu for meat and just play around with flavors and textures. Here’s the full sized chart: Continue reading →
Today’s recipe was suggested by one of my favorite bloggers, Margaret Rose (M. R.) Stringer. Give her a read if you are ready for some pithy Aussie commentary, flavored with a liberal dash of humor. She’s feisty, funny and fabulous.
This is a great dish to make if you’re in a hurry. You can slap it together in only 10 minutes, but it’s still packed full of fresh ingredients. I made it yesterday for dinner and liked it so much that I made it again tonight. It’s beyond yummy.
This is a dish that can easily be vegan, vegetarian or part of a meat dish, so it should suit all kinds of diets. Continue reading →