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Tag Archives: 3/22/12

Rice Pudding

Committee meeting working lunch, 3/22/12

Rice pudding is a cheap and simple dessert, plus, it’s a good way to use up leftover rice. Using brown rice is a great way to work whole grains into your diet.

  • 2 cups cooked rice, white or brown, any variety (leftovers is ideal)
  • 3 cups milk
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ½ cup raisins, optional

Combine all ingredients except raisins (if using) in a large pot. Bring to a boil, then reduce heat to a simmer and cook until the pudding is thickened and much of the milk has been absorbed into the rice, about 30 minutes.

Serve warm, room temperature, or cool. Top with raisins, if desired.

Yield: 6 servings

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Spring Salad with Chili-spiced Croutons and Dressing

Committee meeting working lunch, 3/22/12

This salad makes great use of early spring produce. Feel free to use whatever vegetables are fresh in the store, farmers market, or your own garden. For a simpler version of this salad, click here.

Croutons (optional):

  • 1 cup cubed stale bread
  • 1 teaspoon vegetable, canola, or olive oil
  • large pinch salt
  • ½ teaspoon mild chili powder

Salad:

  • 1 head lettuce, any variety, or 5-7 oz leaf or pre-cut lettuce*
  • ¼ cup parsley*
  • 6 radishes*
  • 3 scallions/green onions*

Dressing:

  • 1 clove garlic
  • large pinch salt
  • 2 tablespoons lemon juice
  • ½ teaspoon mild chili powder
  • 3 tablespoons vegetable, canola, or olive oil

Croutons (optional):
Preheat oven to 375 degrees. Toss all ingredients in a bowl, then spread on a baking sheet. Bake for 10-15 minutes, until crisp. Allow to cool.

Salad:
If using head lettuce, wash and dry leaves (shake, use a salad spinner, use towels, or air-dry), then cut or tear the leaves into bite-sized pieces. Take parsley leaves off the stems and add them to the lettuce. Wash, dry, and thinly slice the radishes, then add to lettuce. Wash, dry, and thinly slice the green portions of the scallions (reserve the white part for another use), then add to lettuce.

Dressing:
Finely mince the garlic. Add a large pinch of salt to the garlic on the cutting board and continue to mince, then use the side of your knife to grind the salted garlic into a paste. Get it as smooth as you can, but don’t worry if there are still some larger pieces. Scrape the garlic paste into a small bowl. Add lemon juice and chili powder and mix well with a fork. Add oil and mix well.

Assembly:
Toss salad with dressing and croutons (if using) and serve.

Yield: 4-6 servings.

*Early spring garden produce that can be grown here in Nebraska

Southwest Sweet Potato and Bean Soup

Committee meeting working lunch, 3/22/12 – served with buttermilk cornbread

This is quick and easy to make with canned beans, or you can cook dry beans ahead of time. For more information on cooking beans, see the dry bean guide. The garnishes of cilantro, yogurt/sour cream, and lime juice are tasty, but the soup is also good without them.

  • 2 teaspoons vegetable, canola, or olive oil
  • 1 onion, roughly chopped*
  • 2 cloves garlic, minced*
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ chipotle pepper from can of chipotles in adobo, finely chopped (or substitute ¼ teaspoon cayenne pepper)
  • 2 large sweet potatoes, peeled and chopped into bite-sized pieces*
  • 1 can beans or 1.5 c cooked beans, any variety*
  • 6 cups chicken stock, vegetable stock, bean cooking liquid, or water
  • salt
  • ¼ cup chopped cilantro*
  • ¼ cup plain yogurt or sour cream
  • 1 tablespoon lime juice

Heat oil in a large pot. Add onion and cook until translucent, 6-8 minutes. Add garlic and cook for 30 seconds, then add cumin and coriander and cook 1 minute more. Add chipotle pepper, chopped sweet potato, beans, and stock/water. Bring to a boil, then reduce heat to a simmer. Cook until sweet potatoes are tender, about 15 minutes. Taste and add salt if needed (if you used chicken stock, you may not need any, but if you used water, you will need to add some).

Top each serving of soup with a sprinkle of cilantro, a small dollop of yogurt or sour cream, and ½ teaspoon lime juice.

Yield: 6 servings

*Potential garden crops in Nebraska