Easy Baked Brown Rice
Submitted by Alice Wootton
Recipe from FoodNetwork.com Alton Brown Good Eats
Husband-Tested in Alice’s Kitchen
I was thinking it might be a good idea to include this recipe on my
blog. It’s very simple and is so good for you! This recipe makes plenty
of rice. After it’s made, either serve it hot with dinner and/or put it
in an airtight container for later. I use the rice to make a
deliciously filling breakfast. Just scoop out ½ cup of the cooked rice
and put it in a microwave safe bowl. Add skim milk (or almond milk or
rice milk.) Add a good sprinkling of cinnamon. Add about ¼ cup dried
fruit like raisins, dried apricots, chopped, dried cranberries or
cherries. Slice up a banana and add that, if you wish. Drizzle a couple
of teaspoons of local maple syrup over the whole thing and you’ve got a
very satisfying start to your day! You can purchase a variety of rices
at Lost River Market & Deli!
Ingredients:
1 1/2 cups brown rice, medium or short grain2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in the microwave, a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork.
Beans, Onions and Peppers Side Dish
Submitted by Alice Wootton
This recipe is actually part of a flank steak recipe. I do love flank steak on occasion, especially the local beef I buy at Lost River Market & Deli! However, when I make flank steak, I love it straight from the grill. But when I tried this recipe, we thought the bean, onion and pepper mixture was delicious on its own! So, now when I want a quick, healthy side dish, I use my broiler. The beans and peppers are loaded with fiber. The little touch of red wine vinegar imparts a nice tang. Use this recipe also to complement just about any beef, chicken, or fish dish.
Recipe from Martha Stewart Everyday Food January/February 2005
Husband-Tested in Alice’s Kitchen
Serves 4
Ingredients:
1 large red onion, halved and sliced 1/4 inch thick
2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick
1 can (20 ounces) cannellini beans, drained and rinsed
2 Tablespoons olive oil
1 Tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
Kosher salt and freshly ground pepper
1 Tablespoon red-wine vinegar
On a rimmed sheet pan, toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
Spread the bean mixture evenly on the sheet pan. Broil, tossing bean mixture occasionally until vegetables are lightly charred, 12 to 16 minutes.
Transfer bean mixture to a serving bowl; toss with vinegar.
Chocolate Mousse or Souffle
Recipe from Cuisinart and Tested in Alice's Kitchen
Here's an impressive delectable dessert for all of the chocolate fans out there. It's very easy to make in the food processor and can be made ahead for a dinner party. It's intensely rich and would be perfect to make for your valentine! My valentine, Jim, loves to lick the spatula. You can even freeze this for up to 2 months. You can buy fair trade coffee & chocolate plus local eggs for this recipe at the Lost River Market & Deli.
Ingredients:
6 oz. unsweetened chocoate, broken into pieces
1 cup sugar, divided
1/3 cup water
6 large eggs, at room temperature, separated
1/4 cream of tartar
2 Tablespoons strong coffee (or 1 teaspoon instant coffee dissolved in 2 Tablespoons of hot water)
1 teaspoon vanilla extract
Put the metal blade in the food processor. Add the chocolate pieces. Pulse a few times, then run continuously until chocolate is finely chopped, about 1 minute.
In a saucepan, dissolve 1/2 cup sugar in the 1/3 cup water and bring to a rolling boil. With the food processor running, pour the boiling syrup slowly through the feed tube and process until smooth, about 15 seconds. The chocolate will melt. Leave it in the food processor bowl.
With an electric mixer, beat the egg whites with the cream of tartar until firm. Gradually add the remaining 1/2 cup sugar, beating utnil stiff peaks form. Set aside.
Add egg yolks, coffee and vanilla to cooled chocolate mixture in the food processor. Pulse once. Scrape down side of the bowl. Add 1/4 of the beaten egg whites and pulse until they disappear.
Add the remaining egg whites. Pulse only until the chocoate mixture starts to cover the egg whites. Do not over process! (If clumps of egg white remain, gently fold them in with a spatula. It does not matter if the mixture has streaks of egg white.)
Spoon mixture into 8-10 individual serving dishes or in a 1 1/2 quart serving dish. Refrigerate several hours until firm.
Serve with sweetened whipping cream.
If serving souffle:
Preheat oven to 425 F degrees.
Spoon mixture into individual 6 ounce custard cups/souffle dishes until each is 2/3 full.
Bake 12-15 minutes or until well puffed.
Serve immediately.
To freeze:
This mousse/souffle can be frozen for up to 2 months in an air tight sealed plastic bag. Allow to thaw before unwrapping and serving or baking.
Chocolate Creme Pie Filling
Makes one 9 inch pie
This recipe comes from an old cookbook I've had since I was a newlywed. (1977) The page that this recipe is on is stained and wrinkled because I've turned to it many, many times when I need a smooth, creamy, cool and chocolaty dessert! So, whether you are newly wed or you've been with your hubby for a long time or you just want to serve a pie that's just this side of heaven, give this a try. Use this filling with Perfect Pie Dough (recipe on this blog.) You can find beautiful local eggs from Lost River Market & Deli.
Ingredients:
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups milk
2 squares unsweetened chocolate, melted
3 large egg yolks (save the egg whites for meringue if you wish)
2 Tablespoons unsalted butter
2 teaspoons vanilla
In a medium saucepan, combine sugar with the cornstarch and salt. Stir in milk and melted chocolate, blending until smooth. (Chocolate will looked flecked when you put it in the milk, but will melt and blend in again as you cook it.) Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Remove from heat. Blend in a small amount of hot mixture into beaten egg yolks. Return to saucepan, mixing well. Cook just until mixture starts to bubble, stirring constantly. Remove from heat; stir in butter and vanilla. Cool slightly. Pour chocolate filling into cooled baked pie shell. Chill until set, about 3 hours. Serve with sweetened whipped cream or top with meringue.