Rice Pudding

In spite of our spectacular snow storm in November, here in Nova Scotia we've been flirting with the continued presence of Fall trying to hold onto every last minute of warmth. I for one have been hoping that for some reason Winter will choose to play shy and not make an appearance this year. Every year I have this same hope, the same dream. I imagine Winter turning into a lovely Summer. I picutre myself able to wander the city, wearing tanktops and my Birks. And just when I let myself truly think that maybe this Winter will be a good one, it goes and rears it's ugly head. For example, at 7 this morning it was -1 C, and we were dropping to our high of the day at -7 C. Our high was lower than our early morning temperature. Am I the only other person who sees a problem with this? In case I haven't already mentioned this, please allow me to do so again - I hate Winter!

What is a girl to do? I can't hide away in a nice warm bed for about 5 months (and that's not really much of an exaggeration, maybe an extra week or two has been added). Nor can I afford to become a snow bird, at least not until I hit retirement age. I'm trying to make the best of things, I have managed to make myself a lovely Advent wreath, and I've been baking up a storm (more of those to come). But none of that warms my soul. But there is one thing, one dish that can do that. It's creamy, and sweet with lovely hints of vanilla. Why, I'm talking about rice pudding of course! Such a simple treat, yet so satisfying. It's one of those great treats you can enjoy hot or cold, for breakfast or dessert. And best of all, it involves next to no work! Mix it all in a pot, let it simmer, and eat. What more could I ask for?

There are surely a million different rice pudding recipes out there. I honeslty don't know if there is another one like mine, the recipe I orginally used was from Martha Stewart, but I left out large parts, and change several quantities. All it contains is rice, milk, sugar and vanilla. Beyond that, it's all mine. I hope you enjoy it as much as I have, and that it brings a little bit of warmth to your Winter.

Rice Pudding

4 cups milk

1/3 cup sugar

2/3 cup short grain rice

1 vanilla bean

pinch of salt

Combine all ingredients in a large sauce pot. Over low heat bring to a simmer and let gently bubble away until most of the liquid has been absorbed and rice is tender. Since I never set the burner to more than low, it took about an hour in total. But if you want to use a slightly higher heat (no more than medium-low) cooking time will be decreased some.

Serve hot or cold and enjoy.

I'm not dead, I promise...

...but my camera is currently MIA.  Here's to hoping I locate it quickly and then can start posting again.  Keep yours eye's peeled for rice pudding, macaroni and cheese, two more cookie recipes, and hopefully many more!

Catch you all again soon.

Creamy Cashew Rice with Vegetables

I have no story to go with this dish.  You see, there was no inspiration, in reality this was a dish of desperation.  I failed to do a proper grocery run this past weekend, and therefore the pickings are going to get very slim before Sunday rolls around.  Frankly I have images of me eating nothing but plain rice for a day or two...and I have to say, I really hope that does not come to pass.

In my cupboard, when I went looking today, I found rice and cashews, in the fridge onions, carrots and a pint of grape tomatoes, and finally in the freezer I found the ends of a bag of frozen peas.  This is pretty much what I have to work with for the remainder of the week - do not expect any great recipes after today until I've been shopping!  But for something that was hobbled together, I have to say, it might just be a new favorite budget friendly meal. To make it even better, it took me no more than 30 minutes to prepare, cook, and serve.  Who can complain about that?

Creamy Cashew Rice with Vegetables

1 cup arborio rice

3 cups stock

1/2 cup plain cashews

1 carrot

1 onion

3/4 cup frozen peas

1/2 cup grape tomatoes, cut in quarters

coconut oil, or oil of your choice

sprinkle of cheese, optional

In a medium sauce pan bring the stock to a boil.  Add rice and cashews, reduce heat, cover and simmer 25 minutes stirring occasionally.

Meanwhile, slice onion and carrot.  Heat some oil in a frying pan over medium heat.  When hot add onion and carrot and cook until starting to soften.  Add the peas, and cook stirring until everything is cooked through.  Finally add the tomatoes, reduce heat to low, and leave until rice is ready - giving the occasional stir.

When rice has absorbed the stock, remove from heat and give it a good stir to make sure the cashews are well mixed in.

Serve rice with vegetables over top.  Make 3-4 servings, depending on size.

Veggie Quinoa

One of my favorite discoveries from just before going gluten free is quinoa - as an example of it's versatility, don't forget about my Quinoa Muffins. Let me tell you, I'm thrilled that it's one of those foods I didn't have to say good bye to. A little nutty, and with a wonderful bite, it makes a brilliant rice alternative. High in protein and fibre, I just feel healthy and well cared for when I eat it.

When I have a long day, I know I'm going to want something filling, hearty and healthy to eat. And if I'm needing to bring both lunch and supper with me, I really don't want to spend too much extra time preparing it all. Quinoa is the perfect food for this reason. And really, through in some great flavors, a few veggies, and you've got a great meal with very little effort.

Veggie Quinoa

In your rice cooker place 1 scoop of quinoa, and add recommend amount of water. If you don't have a rice cooker, use approx 3/4 cup to a cup of quinoa with an equivalent volume of water.

To quinoa add:

1 diced carrot

1 scoop frozen peas

2 cloves garlic, minced

5 sun dried tomatoes, chopped

basil to taste

pinch of salt and pepper

Turn on rice cooker and let it work it's magic. Alternatively, bring to boil on stove, reduce to a simmer and cook until water is absorbed and quinoa is cooked.

If desired, drizzle a little olive oil when done, and serve or package for lunch.

Veggie Stock

I promised a stock recipe, and I have finally delivered.  Sorry for the absence, however I have been rather busy with three jobs.  Here's to hoping things start to settle back down soon!

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Considering that the colder months of the year have arrived, soups and stews are going to be making appearances on many a supper table.  The foundation for many a good warm up supper is a hearty stock.  Chicken stock, beef stock, seafood stock (don't expect to find that one on this blog) and of course veggie stock.  And really, what could be easier, healthy, or cheaper than to make your own veggie stock.  Well, if you eat veggies on a semi regular basis, and you can bring a pot of water to a boil, you can make veggie stock.  

The best thing about the recipe that I use, is that it's not much of a recipe, and you're using things you would normally just throw into your kitchen garbage or compost bin.  And all you need is a big pot, some water, and a large Ziploc bag. 

So, lets get started.

Vegetable Stock

The very first thing you need to do, is start keeping a large re-sealable bag in the freezer.  From now on, every time you prepare some veggies for your meals and snacks, place all the trimmings, peels, and guts into this bag.  When it's full, you're ready to make stock.

Empty frozen veggie bits into a stock pot.  Add: 1-2 bay leaves, 2-3 cloves of garlic (don't bother peeling), a pinch of salt, and around 10 whole pepper kernels. 

Next add 8 cups of water, and make note of where the water level is.  You'll need to know this for later.  I usually just stick a plastic spoon in, and note where it is on there.  Add another 4 cups of water.  Bring the whole mess to a simmer and leave uncovered.

When about 4 cups of water has evaporated - this is why you took note of the water level before - add another 4 cups in, and again simmer down to 8 cups in the pot.  Do this whole thing one more time.  It seems tedious, but it improves the flavour, which is all that one really wants.  Besides, it's not much work, and it makes the house smell like yummy stock.

After the final reduction, allow stock to cool, strain out solids, and pour into containers.  The used veggie trimmings can now be tossed in your compost or garbage, and the stock can be refrigerated and enjoyed.