Exotic Rice Pudding

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.

Exotic Rice Pudding

  • Servings: varies
  • Difficulty: easy
  • Print

032714 rice pudding

Ingredients:

Basic Recipe for one serving  (multiply per the number of servings you desire):

  • 1 egg
  • 1/4 c milk
  • 1/4 tsp vanilla
  • dash salt
  • 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?

screenshot_295

 

screenshot_293

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.

Advertisements

Spice substitutions – a handy reference chart

021714 soup ingredientsChris’ comments:  I recently needed to find a substitute for sage to use in a recipe.  I came upon this handy reference chart in PDF form and wanted to pass it along.   You can download it here:

HERB-OR-SPICE_sustitutions1 

Note that poultry seasoning isn’t the best substitute for sage as it usually contains some sage.  

Continue reading

Flying Elephant Tomato Orange Soup

tomato orange soupChris’ 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.

Continue reading

Curried Red Bean Stew

120913 threes cooking (1)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.

Continue reading

Usuyaki Tamago (Japanese Egg Crêpes)

030214 crepe (1)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

Autumn Millet Bake – Matt Bittman

autumnMilletChris’ 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

The Americanization of Food

fastFoodI walked into a conversation at work yesterday.  I don’t know how it started, but one of the guys was saying that Diet Coke was on sale at a local grocery chain and he really  stocked up.  Everyone except two of us chimed in about their addictions to soda.  It almost turned into bragging, to see who could outdo the other.  Then my friend said that she doesn’t drink soda any more and wished that all of the others would have to be on her diet and they’d think differently about what they put in their bodies. Continue reading

Spice of Life

SpiceSpoonsWhen I first started this experiment, the one thing I was most afraid of were spices, those mysterious ingredients that caused the discovery of America (Columbus was sailing west to find a better route for the spice trade) and have nursed countless people back to good health over the millennia.   I’m not kidding when I said my favorite food is was white food.  That’s not any kind of ethnic statement.  I mean I literally love things that are white.  I even blogged about it when we were first starting out. Continue reading

Cee’s Fun Foto Challenge: The Color Orange

021814 lentil carrot soupIn addition to doing the photography for this blog, Cee also has a photography blog and hosts four popular challenges during the week.  She thought my Curried Red Lentil and Carrot soup would be a great for her current challenge about the color orange.  So this is my official entry.

Chris Donner also writes the popular blog for introverts, 61 Musings.  Cee Neuner’s photography blog hosts four weekly challenges for bloggers.  Sobha Vadlamani is just beginning her blogging adventure.

Curried Red Lentil and Carrot Soup

021814 lentil carrot soupChris’ 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