black rice pudding

A friend of mine asked for a rice pudding recipe, and I immediately thought of this recipe.  Not only is it easy to make, healthy and delicious, but using black rice and coconut milk gives it that step up from the ordinary and a flair of international cuisine (fitting all of my criteria).  I made this in culinary school, and it has been a favorite of mine ever since.

{looks weird, but tastes AMAZING!}

black rice pudding

makes 8 servings

2 cups black rice (also called forbidden or purple rice and can be found at health food or Asian stores)
4 cups coconut milk (might need more or water can be used)
1/4 cup brown sugar (more if you want it sweeter)
Toasted coconut flakes (optional)

1. Cook rice and coconut milk until rice is mushy, about 1 hour.
2. Stir in sugar until melted.  If you want it sweeter, add more.
3. Serve warm with toasted coconut flakes (highly recommended as the crunch is a good foil to the tender rice)

I took this to work, and everyone loved it (only one person said it was "okay", but he was reluctant to try it--glad he did though!) especially the Japanese that I work with.  Many asked for seconds, but I didn't have any.  Then they asked for the recipe.  That always make me feel good :o)


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gourmet gifts | recipe in a jar

I have been meaning to try these recipes in a jar gift ideas for a few years now so this year I did it!  I even converted one of my original recipes into a jar recipe!

First up are cookies.  These cookies were fabulous and so easy; plus the jar looks beautiful!

 {Cranberry White Chocolate Chip Cookies in a jar}

Cranberry White Chocolate Chip Cookies
from cul de sac cool

Makes 18 cookies

1 quart Mason jar
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans (nut-free option: 1/2 cup rolled oats)

1. Mix the flour, baking soda and salt together.
2. Layer all the ingredients in a 1 quart mason jar in the order listed.
3. Print this FREE DIY Printable PDF file on card stock and cut out.
4. Attach recipe tags to jar.
5. Give out to family and friends! 

You can substitute out the dried fruit and chocolate for other flavors like raisin/semi-sweet chocolate, cranberries/semi-sweet chocolate, strawberries/semi-sweet chocolate, banana/semi-sweet chocolate, etc.  They are only limited by your imagination!

Next, I made my favorite bean/legume soups into a recipe in a jar!  This is so easy, and it was delicious!  This is even vegetarian friendly!

 {Lentil Soup in a jar}

Lentil Soup

Makes 8 servings

1 quart Mason jar
2 cups lentils
1 cup dried soup mix (carrots, onions, parsley, celery, etc)
1 teaspoon garlic powder
1 bay leaf

1. Layer all the ingredients in a 1 quart mason jar in the order listed.
2. Print this FREE DIY Printable PDF file on card stock and cut out.
3. Attach recipe tags to jar.
4. Give out to family and friends! 

I've already given them out to a couple of co-workers, and they said the jars were too pretty to empty!  Plus, they even got to try them out before I gave them the jars (I'm sneaky like that).  That is my one BIG piece of advice: try out the recipe BEFORE you give it out.  Most importantly, make it exactly how your gift-receivers would make it.  I made the cookies and soup exactly how they would if I had received them in a jar.  Luckily, they both turned out great on the first try for me, but that might not be true of other recipes.

So there you have it!   An entire week of homemade, easy, gourmet gifts!  I hope that you and your gift-receivers enjoy these delicious recipes!

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Beef Teriyaki

I love making easy recipes like this teriyaki in the crock-pot.  I made this several times because there was never enough sauce! (for me at least)  So finally it was at a triple recipe of the sauce that I was finally happy; not that I minded eating this three times over the course of 6 weeks or so....

 {Beef Teriyaki}

 {I thickened the sauce then added the steamed vegetables}

One year ago:  Sauerbraten (German Pot Roast) 

Two years ago:  Spiced Cider

Beef Teriyaki
from Betty Crocker

Makes 4 servings

1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips
3/4 cup soy sauce
6 tablespoons packed brown sugar
3 teaspoon fresh ginger, minced
3 clove garlic (local), minced
2-8 oz cans sliced water chestnuts, drained
3/4 cup beef broth plus 2 tablespoons
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed
2 tablespoons cornstarch
Cooked rice or noodles

1. Place meat in a crock-pot.
2. Mix soy sauce, sugar, ginger, and garlic together until combined; pour over meat.
3. Cover; cook on low heat setting about 6 hours. 
4. About 30 minutes before serving, drain liquid and place in a saucepan; mix 2 tablespoons broth and cornstarch together.
5. Add cornstarch to beef liquid and heat until thickened.
6. Add thawed vegetables and water chestnuts to thickened liquid and cook until vegetables are tender.
7. Add vegetable mixture to meat and stir to combine.
8. Serve over rice or rice noodles.

If you like this, try recipes like Cashew Chicken or Coconut Lime Chicken, both easy and made in the crock-pot!

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Ginger Rice

I'm still trying to find ways to spice rice so The Hubby eats it (without too much complaining).  I threw this together a few times, and we both really loved the way it turned out.  It definitely has a ginger taste!

 {Ginger Rice}

 {Prepping for the rice}

 {Ginger Rice}

 {Served with Broiled Cracked Pepper Fish}

One year ago:  Red Beans and Rice

Two years ago:  Coconut Ice Cream with Chocolate and Almonds

Ginger Rice

Serves 4

1 tablespoon olive oil
1/2 large onion (local), diced
2 cloves garlic (local), minced
1/2 cup carrots, diced
1 tablespoon ginger, minced
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon fresh chives, chopped (optional garnish)

1. Heat oil in a pan until hot.
2. Add onions, garlic and carrots and sear until one side is caramelized.
3. Add ginger, rice and soy sauce, stirring to combine and heat through.
4. Stir in chives right before serving as optional garnish.
5. Serve. 

Thankfully, most of the time, I have a delicious sauce to go over the rice, but these are a nice alternative.  Plus, they force me to create and use what I have.  Both skills that I've lost since being in culinary school, but it happens to us all, right?

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Rice with Wilted Spinach and Garlic

I've been experimenting with adding different flavors to rice because The Hubby will eat rice if it has flavor or the dish has a sauce.  Plus, I can cook a large amount of rice at one time then keep it in the fridge and pull it out whenever I need it.  Instant side dish in about 10 minutes!

{Rice with Wilted Spinach and Garlic}

One year ago:  Parmesan Roasted Zucchini


Two years ago:  Peach-Blackberry Crumble


Rice with Wilted Spinach and Garlic

Serves 4

12 oz spinach (6 oz if using frozen)
2 cups cooked rice
2 cloves garlic, minced
2 oz cream cheese

1. In a saucepan, wilt spinach.
2. Add remaining ingredients, making sure to stir until cheese is melted and everything is combined.
3. Season ti taste with salt and pepper.
4. Serve.

How do you like your rice flavored?

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White Wine and Herb Chicken

Who doesn't like a white wine, herb, and garlic dish with chicken and Parmesan rice?  I thought so!  I practically drank this sauce from a glass and inhaled the chicken.  Leftovers?  Claimed by me!

 {White Wine and Herb Chicken}

 {top view}

White Wine and Herb Chicken

Makes 4 servings

1 tablespoon olive oil
2 pounds chicken thighs, boneless and skinless
Salt and pepper
3/4 cup white wine
1 small onion, diced
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons butter
3 tablespoons flour
2 cups cooked rice
1/2 cup Parmesan cheese

1. Heat oil in a large saute pan.
2. Sprinkle salt and pepper on chicken.
3. Sear chicken until golden brown on one side; place in crock-pot.
4. Add wine to hot pan and scrap the bottom to get the bits that are stuck.
5. Add wine, onions, garlic, and herbs to crock-pot.
6. Cook on low 6-8 hours or until chicken is done.
7. Remove all liquid from the crock-pot and turn it off.
8. Heat butter in a pan and add flour to make a roux.  Add chicken liquid and cook until thickened.
9. Heat rice in a pan and add Parmesan cheese.
10. Serve chicken over rice.

I had to make this twice (darn right?) because I completely forgot to take pictures the first time.  I sacrificed myself, and it was completely worth it!

PS--Don't forget to enter the giveaway which ends Sunday!

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Chili Spiked Rice

Plain rice is so boring!  I'm trying to branch out and make different flavors.  Some have been misses, but this chili spiked rice was delicious!

 {Chili Spiked Rice served with Springtime Fish}

 {Making rice and heating up the spices}

 {Mixing the rice and spices together}

Chili Spiked Rice

Makes 4 servings

1 tablespoon olive oil
1/2 teaspoon ground cumin
1 tablespoon chili flakes (less if you don't like it too spicy!)
1/4 teaspoon ground coriander
3 cloves garlic, minced
2 cups brown rice, cooked

1. Heat oil in a pan.
2. Add spices and cook for 2-3 minutes or until fragrant.
3. Add rice and heat through.
4. Season with salt and pepper.
5. Serve.

I made this with the Springtime Fish, and my hubby ate everything up!  (For him, eating rice is not his favorite!)  How do you have rice?

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Indian Chicken Stew

This last week has been a bit stressful both at work (where I have put in my two week's notice!) and personally (my brother got married this past weekend!) so I only have one picture for this recipe, but it's a good one!

{Indian Chicken Stew}

One year ago:  Butter Chicken

Indian Chicken Stew
from Better Homes and Gardens

Serves 8

Prep time: 10 minutes
Cook time: 6-8 hours
Assembly: 5 minutes

2 pounds chicken thighs, boneless and skinless
1 medium onion, diced
4 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons fresh ginger, minced
1/2 teaspoon ground black pepper
2-15 oz cans chickpeas (garbanzo beans), drained and rinsed
2-15 oz cans diced tomatoes (fired roasted is preferred)
1 bay leaf
9 oz frozen spinach, thawed
2 cups cooked rice

1. Place chicken thighs in the bottom of a crock-pot.
2. In a large bowl, mix onion, garlic, curry, ginger, pepper, beans, and diced tomatoes until combined.
3. Pour bean mixture over chicken in the crock-pot.
4. Add bay leaf.
5. Cook on low for 6-7 hours.
6. In the last hour of cooking, add rice and spinach.
7. Serve.

I was obsessed with this recipe!  I claimed all the leftovers, and I ate it happily for several days.  In fact, it got better the longer it sat!  (That could have been my delusional mind...)  Either way, this is definitely a new favorite especially since it was so easy!

Come back tomorrow because the beautiful Nutella Cupcakes I made for my brother's wedding will be posted!

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Beef and Broccoli

Asian cuisine has to be my second favorite (behind Mediterranean/Middle Eastern).  I just love the flavors and how easy it is to create something new.  I have always loved Beef and Broccoli at Asian restaurants, so I created my own version! 

{Beef and Broccoli}

{Placing ingredients in the crock-pot}

{Complete this dish by thickening the sauce with cornstarch}

 {Serve over brown rice for extra healthy-ness!}

Beef and Broccoli

Serves 6

Prep time: 10 minutes
Cook time: 7 hours
Total time: 8 hours

1 pound beef, sliced into strips
1 cup plus 3 tablespoons beef broth, divided
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame seed oil
3 cloves garlic, minced
3 tablespoons cornstarch
2 pounds frozen broccoli, thawed
Cooked rice

1. Place beef in the bottom of a crock-pot.
2. Mix 1 cup beef broth, soy sauce, brown sugar, oil, and garlic together and pour over beef.
3. Cook on low for 6-8 hours or until beef is cooked.
4. Add broccoli about 1 hours before ready to serve.
5. About 15 minutes before service, drain all liquid from the crock-pot and place in a saucepan on the stove.
6. Heat liquid until steaming.
7. In another bowl, mix cornstarch and 3 tablespoons broth until combined.
8. Add cornstarch mixture to hot liquid.
9. Cook liquid until thickened, and then add back to crock-pot.
10. Serve immediately over rice.

It's too bad the hubby doesn't care much for Asian cuisine, but I can tell I am slowly converting him.  Take this dish for instance, he said "it's good" while when he first met, he would have said "what crap is this?!"  Plus, he loves to head to BD's Mongolian Grill on the occasion!  Slow persistence is what it takes to change someone's mind, my friends.

Have you ever changed your mind about a cuisine or a certain food?

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Spicy Sesame Honey Chicken

Well this weekend was pretty awesome!  I had the chance to meet with other bloggers from the Southern Blog Society, specifically Danielle from Lou What Wear, Beth from Seersucker + Saddles, Grace from A Southern Drawl, and Heather from Her Kentucky.  All were wonderful and so knowledgeable.  Being a blogger newbie, I had a ton of questions, and I soaked in so much knowledge.  What does that mean for this little blog?  Lots of changes!  I'll be working on a new layout, business cards, logo, contests/giveaways, and guest posting for some other blogs!  So EXCITING!!!!

So about this recipe--made it several times because the hubby would eat it all before I could take a final picture!  This is from a man who "hates Asian cuisine"--just saying....

 {Spicy Sesame Honey Chicken}

 {Pouring marinade over chicken}

 {Marinating chicken}

Spicy Sesame Honey Chicken

Makes 4 servings

1/2 cup honey
1/2 cup soy sauce
3 tablespoons sesame seed oil
4 cloves garlic, minced
3/4 teaspoon chili flakes (can cut this if you don't like it too spicy)
1 onion, sliced
2 pounds chicken thighs, boneless and skinless
3 tablespoons cornstarch
3 tablespoons chicken broth
Cooked rice and/or steamed vegetables

1. Mix honey, soy sauce, oil, garlic, and chili flakes together until combined.
2. Place chicken and onion in a container; pour honey mixture on top of chicken and onion.
3. Marinate chicken overnight.
4. Pour chicken and sauce into a crock-pot.
5. Cook on low 6-8 hours.
6. Remove all liquid from crock-pot and place in a sauce pan on the stove on medium.
7. Mix cornstarch and chicken broth together in a small container.
8. Add cornstarch mixture to sauce pan; heat until sauce is thickened.
9. Serve with cooked rice and/or steamed vegetables.

I hope that you had a fabulous weekend also!  Here's to an awesome week!

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Bacon and Green Onion Risotto

Sometimes life calls for some decadence like this risotto.  Totally not part of my diet, but you know what?  Making the hubby happy is a bit more fulfilling.  Plus, I didn't eat too much, and I shared with family!

 {Bacon and Green Onion Risotto}

 {Cook Arborio until the grain becomes clear}

 {Add broth one ladle at a time and allow the rice to absorb it fully in-between additions.  That gives it the creaminess without the extra calories from heavy cream or milk!}

Bacon and Green Onion Risotto
adapted from my recipes

Serves 8

6 cups chicken broth

1 pound bacon, cooked until crisp and crumbled
Reserved bacon fat
2 tablespoons olive oil
2 cups Arborio rice
1 teaspoon dried thyme
4 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons butter
2 bunches green onions (about 10 each), sliced
1/2 cup Parmesan cheese (or Romano will work too)
Salt and pepper

1. In a pot, heat chicken broth until it begins to steam.
2. In a large sauce pan, heat bacon fat and olive oil until hot.
3. Add rice, thyme, and garlic to the hot oil and cook for 2 minutes or until rice grains become clear.
4. Using a ladle, fill it up and add to rice.  Allow rice to absorb liquid, and then add another ladle.  Repeat until rice is tender and has a thick sauce (from the rice starch).
5. Add green onions, bacon, lemon juice, butter and cheese.
6. Stir until combined and melted.
7. Season to taste with salt and pepper. (If rice gets too thick add more broth--or milk)
8. Serve. 

Don't step away from this rice because it absorbs the liquid quickly!  I love the creaminess this gets without all the added calories of cooking rice in heavy cream.  Plus, bacon, cheese, and onion is a classic combination.  I served this with the Garlic Pepper Roast with Gravy.

Happy Wednesday!

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Southwest Chicken Casserole

It's been a clean-out-the-cupboards type of month.  You know--you buy ingredients with the best intentions of making them (like the 4 cans of chickpeas I have to try and roast them for a healthy chip alternative), but you don't ever get around to making them?...  Yeah...  I make up dishes sometimes which turn out to be DELICIOUS like this recipe!  (The hubby ate the ENTIRE casserole....  I think he loved it!)

 

{Southwest Chicken Casserole which I topped with cilantro and green onions}

 

{Cook chicken in broth then use the same broth to cook the rice!}

 

{Adding ingredients together}

 

{Mixed ingredients}

 

{Place in a casserole dish and bake!}

 

{Southwest Chicken Casserole}

Southwest Chicken Casserole

Serves 6

1 pound chicken breasts, boneless and skinless
4 cups chicken broth (plus possibly more)
1 cup uncooked rice (soak it beforehand to make cooking quicker)
8 oz frozen corn
15 oz black beans, drained and rinsed
1 cup sour cream
4 oz green chilies
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 cups shredded cheese
Toppings like cheese, sour cream, cilantro and green onions

1. Place chicken and broth in a large pan on medium; cook chicken until done.
2. Remove chicken and set aside to cool.
3. Add rice to chicken broth and cook until done; adding more broth as necessary.
4. Meanwhile, mix corn, beans, cooled chicken, sour cream, chilies, salsa, cumin, chili powder, and cheese together.
5. If making this the night before, cool rice before adding to the chicken mixture.  If making this immediately, then add hot rice.
6. Preheat oven to 350.
7. Grease a 9x13 baking dish and pour chicken and rice mixture into pan.
8. Bake for 20-25 minutes or until top is slightly browned.
9. Serve with optional toppings.

Been noticing a Mexican theme here lately?  LOL  I just did!  I guess it's because of the warming spices like chili flakes and cumin.  It's always nice to have warm food on cold days!

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Jambalaya

Growing up, my brother and I HATED jambalaya and gumbo!  In fact, our mother would threaten to make it when we were being picky about the food she had made.  However, being the adult that I am now, I have tried those dishes on several occasions, and I must admit that I like them now!  So when I saw a recipe for jambalaya in the crock-pot, I had to make it.  It was a bit spicy for me, but my co-workers who tried it said it was excellent (thanks ladies!).  This recipe makes a large amount which is good for leftovers!

 

{Jambalaya}

 

{Put everything in a crock-pot}

 

{Cooked jambalaya}

 

{Then add the shrimp}

One year ago:  Homemade Biscuits

Jambalaya (Crock-pot)
adapted from Mother Earth Living

Makes 8 servings

2 cans diced tomatoes
1 can tomato sauce
1 large onion, chopped
1 cup carrots, chopped
4 peppers, chopped
1 cup celery, chopped
6 cloves garlic, minced
3 tablespoons lemon juice
2 bay leaves
3/4 teaspoons paprika (less if you don't like spicy)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon hot sauce (less if you don't like spicy)
1 pound smoked sausage, cut into chunks
1 pound shrimp, cooked
2-3 cups cooked rice

1. Place everything but the shrimp and rice in a crock-pot.
2. Cook on low for 7 hours.
3. One hour before serving, toss in the shrimp and allow to heat through for about 1 hour.
4. Serve over rice. 

Did you try a meal/food item again in your adulthood after you didn't like it in your childhood?  Did you change your mind like I did?

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Thanksgiving: Old Fashioned Cornbread

Can you guys believe that  next week is Thanksgiving and the official start of the holiday season?!  I know!!!  This year has positively flown by, and if I have now panicked you because you didn't realize it was Thanksgiving next week, have no fear!  I've got plenty of recipes between last year and this year to create the perfect traditional Thanksgiving!

First up is a traditional cornbread recipe!  This recipe is an old family recipe from my great-grandma, Susan.  I have heard stories from my grandpa that she was an excellent cook!  I love old family recipes--it makes me feel all warm and fuzzy knowing that my ancestors made food exactly like I am doing (maybe not exactly--pretty close though!).  Plus, they are easy to make with simple ingredients!

 

{I love eating this cornbread with butter and honey--delicious!}

 

{Place corn oil in the skillet and heat it all up}

 

{Mixing the wet ingredients}

 

{Adding the dry ingredients}

 

{The batter should rise a bit.  See the difference between the previous picture and this one?}

 

{CAREFULLY pour the hot oil into the batter}

 

{Add the batter back to the hot cast iron skillet}

 

{Bake until a deep golden brown}

 

{Flip onto a plate and serve!}

One year ago:  Thanksgiving: Smashed Potatoes

Old Fashioned Cornbread

Makes 8-16 servings (depending on how thin you slice it)

1/2 cup corn oil
3 eggs, room temperature
1 1/2 cups sour cream, room temperature
14 oz canned creamed corn
1 1/2 cups cornmeal, medium ground
1/2 teaspoon salt
3 tablespoons baking powder

1. Place corn oil in a large (about 12 inch diameter) cast iron skillet and place in the oven.
2. Preheat oven to 450 WITH casket iron skillet and corn oil in it.
3. Mix all the wet ingredients together until well combine.
4. Add the dry ingredients to the wet ingredients until well combined.
5. Let batter sit for 15 minutes; the batter should rise and bubble slightly in that time frame.
6. Once batter has sat, take the skillet out of the oven and pour 2/3 of the corn oil into the batter.  Please be careful as the skillet will be VERY HOT!
7. Mix the oil into the batter and pour everything back into the skillet.
8. Bake for 30-35 minutes or until top gets a deep golden brown color.
9. Cool for 10 minutes in the pan and then slide onto a plate.
10. Serve.

Stay tuned into this week because I have roasted Brussel sprouts, roasted herb butter chicken, and pumpkin cupcakes planned for all of this week!  If you want to see all the other recipes I did last year (which will be linked up into the posts this week), click on the "Thanksgiving" tag below, and it will bring everything up!

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