Tag Archives: almonds

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Rice:  A dish of many flavors.

Rice is a stable grain used all over the world.  This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties.  The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto.  Basmatic rice is an aromatic nutlike fragrance and light texture.  Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice.  More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice. 

Brown Rice

Raw Brown Rice, 1 cup

Raw Brown Rice, 1 cup

Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and  inedible is removed to get brown rice.  White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.

Cooked Brown Rice

Cooked Brown Rice, 2 cups

Health Benefits of Brown Rice

It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
<  Manganese , provides antioxidant protection , helps in energy production, and lowers type 2       Diabetes Risk.
<  Those  eating fiber-rich food of whole grains gained less weight than  when eating refined             grains.
< Cholesterol is lowered by the oil in whole brown rice.
<  Nutrients in whole grain protect again heart disease.

Put Rice in your Menu

After the big discussion on brown rice, I have to admit I frequently use long grain rice.  Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables.  I used white long grain rice.

Cooking the Rice and Milk

Cooking the Rice and Milk

The  Creamy Rice Pudding recipe I used is a favorite of the family.  I have adapted it from Chef Ron Lock‘s recipe.  I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.

Cooking Rice Pudding

Cooking Rice Pudding


Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Julia Ann
A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Creamy Rice Pudding
Cuisine American
Servings 6 servings

Ingredients
  

  • 3/4 cup uncooked long grain white rice
  • 1 1/2 cups water
  • 1 cup vanilla soy milk
  • 1/2 cup evaporated milk diluted with 1/2 cup water
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 2/3 cups raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • cinnamon
  • nutmeg
  • toasted sliced almonds

Instructions
 

  • Boil 1 1/2 cups water to boiling in a medium sauce pan.
  • Add the uncooked rice.
  • Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
  • In another medium sauce pan, combine the cooked rice, 1 1/2 cups milk, sugar and salt.
  • Cook over medium heat until thick and creamy, about 15 - 20 minutes.
  • Add the remaining 1/2 cup milk, beaten egg and raisins.
  • Cook 2 minutes more, stirring constantly.
  • Remove from heat and stir in butter and vanilla.
  • Top with cinnamon, nutmeg and toasted almonds.

Notes

This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock.  
Tried this recipe?Let us know how it was!

 

Here are ideas for other rice recipes to try.

Oriental Vegetable and Rice Bowl   

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

 

 

 

 

 

Red Bell Peppers Stuffed with with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Chicken & Mushrooms in Herb Sauce served over Rice

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad

 

 Gourmet Spinach-Romaine Lettuce Salad

My first “gourmet salad”, Spinach-Romaine Lettuce Salad, big time and new idea in 1978.  Bon Appétit was probably the originator of this recipe.  At that time mixing fresh mushrooms and oranges in salad was being original.  How times have changed!  No longer do we expect  the same foods being served together.  An example:  meat loaf made with ground beef, served with white mashed potatoes, gravy and green beans with iceberg lettuce salad. Consider a new take on the same menu:  meat loaf made with ground turkey, risotto , Brussels sprouts with pearl onions and sesame seeds and pear salad.

Brussels Sprouts with Pearl Onions

Brussels Sprouts with Pearl Onions and Sesame Seeds

Diversity of our neighborhoods and communities have made diversity in the foods we eat and have available at our grocers and Farmer’s Market.  In my city  there are multiple Asian and Hispanic grocery stores  in addition to the chain and big box stores that offer a variety of foods to meet the needs of most nationalities and for those just wanting to learn new recipes and tastes to broaden our understanding of flavors, cooking, and even cultures.

Spinach-Romaine Lettuce Salad

Julia Ann
A easy mixed fresh spinach-romaine lettuce salad with mushrooms, oranges, bacon and nuts.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine American
Servings 4

Ingredients
  

  • 3 cups fresh baby spinach
  • 3 cups fresh romaine leaves and hearts torn into bite size
  • 1/2 cup fresh crimini mushrooms sliced
  • 4 slices bacon
  • 1-2 navel oranges
  • 1/4 cup toasted whole almonds
  • Seasoned Vinaigrette Dressing

Instructions
 

  • Wash and dry spinach and romaine leaves and hearts.
  • Slice the mushrooms
  • Fry the bacon crisp and drain on toweling paper. Break bacon into small pieces.
  • Cut off the peel and white pith on the navel oranges, cut in 1/2 inch slices and quarter.
  • Toast the almonds, allow to cool.
  • Assemble the greens into a large bowl.
  • Add some of the vinaigrette and mix greens.
  • Add mushrooms, bacon, oranges and almonds.
  • Mix more vinaigrette or have available for serving.

Notes

Sliced red onions and/or feta cheese are also additions to be added to this salad.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

This recipe is not exotic nor in 2015 is it very ”gourmet” or different.  It is a salad that is great in the winter time with the oranges and the current fad of bacon on everything.  This is just a reminder of ingredients with a different mix,  ago-to recipe to add to your collection. Enjoy.

Menu Suggestions:

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Granola 74

 

Granola 74

Granola 74

Granola 74!   What is that?

Granola 74, what a name for a cereal or snack. As the current saying  you hear too much, “it is what it is.” Kellogg’s first sold a granola in 1893 and popular in different mixes since then per Wikipedia.   Dr. James Caleb Jackson invented granola in 1863 the Jackson Sanitarium in Dansville, New York. In the 1960’s, fruits and nuts were added to make granola health food during the hippie movement. It appears every decade, the granola gets another update and version.

Always  interested in the best snack and foods for our children, during 70’s and 80’s, I was collecting recipes from anywhere.  Have you ever sat in a doctor’s office looking to see if anyone was watching to tear out a recipe or to write it down and cram into the diaper bag? Granola 74, just means it is a 1974 recipe which I got from some cookbook out of the local library.  I really think I discovered it in the late 60’s at the entrance of 2 children…yeah, the hippie era.

Granola 74

Julia Ann
An easy granola recipe from a 1974 cookbook and a good recipe to change to your own taste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Cereals &amp, Snacks
Cuisine American
Servings 12 servings

Ingredients
  

  • 1/2 cup whole almonds
  • 1/2 cup pecan halves
  • 1/2 cup walnut halves
  • 1/4 cup shredded sweet coconut
  • 1/4 cup wheat germ
  • 1/4 cup ground flax seed
  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup honey or white or dark corn syrup or maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/4 cup dried dates
  • Spray oil

Instructions
 

  • Preheat oven to 250 F.
  • Spray oil in pan to be used to bake the granola.
  • Measure nuts in blender and pulse until chopped, not finely ground. (Some will be fine on the bottom.)
  • Put nuts into the large baking pan.
  • Add all the ingredients except the dried fruits.
  • Stir to mix well.
  • Put pan in oven for 15 minutes. Stir every 15 minutes for 4 times. 1 hour.
  • Remove from oven, stir in the raisins,dried cranberries and dates.
  • Allow to cool.
  • Store in plastic or glass jars.

Notes

(Recipe source has long been lost, a library cookbook.) Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

 

Granola 74 makes 6 cups

Granola 74 makes 6 cups for cereal and snacks.

 

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings  you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.