Tag Archives: breakfast

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
 
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A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.
Author:
Recipe type: Creamy Rice Pudding
Cuisine: American
Serves: 6 servings
Ingredients
  • ¾ cup uncooked long grain white rice
  • 1½ cups water
  • 1 cup vanilla soy milk
  • ½ cup evaporated milk diluted with ½ cup water
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ⅔ cups raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla
  • cinnamon
  • nutmeg
  • toasted sliced almonds
Instructions
  1. Boil 1½ cups water to boiling in a medium sauce pan.
  2. Add the uncooked rice.
  3. Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
  4. In another medium sauce pan, combine the cooked rice, 1½ cups milk, sugar and salt.
  5. Cook over medium heat until thick and creamy, about 15 - 20 minutes.
  6. Add the remaining ½ cup milk, beaten egg and raisins.
  7. Cook 2 minutes more, stirring constantly.
  8. Remove from heat and stir in butter and vanilla.
  9. Top with cinnamon, nutmeg and toasted almonds.
Notes
This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock/.....................................................................................................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

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® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche
 
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An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
Author:
Recipe type: Breakfast - Brunch
Cuisine: French
Serves: 6 serving
Ingredients
  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • ½ cup onion, sliced
  • ¾ cup milk
  • 2 eggs, beaten
  • 1 cup Cheddar cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon parsley, chopped
  • Pinch of sugar
  • Pinch of nutmeg, freshly grated
  • Dash of hot sauce
  • Paprika
Instructions
  1. Preheat oven 350 F.
  2. Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  3. Fry the bacon in skillet until crisp.
  4. Remove from skillet, drain on toweling and crumble.
  5. Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  6. In a large bowl, combine milk, eggs, ¼ cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  7. Stir in the bacon and onion.
  8. Pour into the prepared pie shell.
  9. Sprinkle the remaining cheese on top.
  10. Sprinkle with the paprika.
  11. Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

Sour Cream Bundt Coffee Cake

Start your morning with Sour Cream Bundt Coffee Cake.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Strudel filling

Your family will love you when they get up  on a holiday morning to the wonderful smell of homemade  Sour Cream Bundt Coffee Cake.  This moist and rich cake has a strudel of brown sugar, cinnamon crumb mixed in the middle.  The cake has golden raisins mixed into the cake batter giving an extra sweetness.

Glazed Sour Cream Bundt Coffee Cake

Glazed Sour Cream Bundt Coffee Cake

5.0 from 1 reviews
Sour Cream Bundt Coffee Cake
 
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A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
Author:
Recipe type: Breakfast / Brunch
Cuisine: American
Serves: 12 serving
Ingredients
  • CAKE
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • ⅓ cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • ½ cup powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat oven 350 F
  2. Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  3. In large mixing bowl, cream the sugar and butter together until light and creamy.
  4. In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  5. Add ½ cup of flour mixture to the butter and sugar.
  6. Blend at low speed.
  7. Beat in 1 egg at time.
  8. Alternate the addition of flour with the other 2 eggs.
  9. Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  10. Fold in the ⅓ cups of raisins with a spatula.
  11. ----------
  12. Mix strudel ingredients:
  13. Blend with a fork until crumbly mixture.
  14. ----------
  15. Pour ½ the cake into the prepared pan.
  16. Spread the strudel over the cake batter.
  17. Add the remaining cake batter over the strudel.
  18. Bake 55 minutes, or until cake tester comes out clean.
  19. Let the cake cool for 5 to 10 minutes, and remove to pan.
  20. When the cake has cooled, drizzle glaze over the cake.
Notes
This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 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.

Many coffee cakes are made with a yeast batter.  The Sour Cream Bundt Coffee Cake uses baking powder and baking soda as the leavening agents.  It is an easy and quick ‘from scratch’ cake to make.  What is even better, the  coffee cake can be make a week ahead, wrap well and freeze.  Defrost in the wrapping overnight and warm for breakfast.

I have been leafing through my older cookbooks for old recipes I have used.  The Sour Cream Coffee Cake was first published in The Best of Food & Wine 1990 as an exclusive gift edition.  I made moderate adaptions by making a strudel instead of adding walnuts and chocolate. 

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Other interesting Coffee Cakes:

Simply Recipes:  Apple Coffee Cake

All Things Home Related:  Peach Preserves Bundt Cake

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

Baking Powder Cheese Biscuits

Sometimes in planning a meal, there is no time for yeast bread,, yet your meal needs that something extra that says “I really want to serve you that extra special”.  Biscuits are actually quickly made, okay, some practice makes them fluffy and light.  Think how good it would be to serve your family hot biscuits, butter and honey with their dinner tonight.

Baking Powder Cheese Bisquits

Baking Powder Cheese Bisquits

Make Baking Powder Cheese Biscuits to serve with fish, vegetables or any entree.  Of course, there is always sausage and biscuits often served at breakfast, why not serve sausage and Baking Powder Cheese Biscuits for brunch or week day dinner to family.  They will love you for it.  Enjoy!

Baking Powder Cheese Biscuits
 
A biscuit to have for bread, rolled topping for pot pies, and flavored with grated cheese, cinnamon, pecans or brown sugar. Change your good morning breakfast to biscuits.
Author:
Recipe type: Breads
Cuisine: American
Ingredients
  • 2 cups sifted unbleached all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup cold shortening
  • ⅔ cup 2% cold milk
  • ½ cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 450 F.
  2. Grease 2 9-inch cake pans.
  3. Sift together the first 3 ingredients into a medium bowl.
  4. Cut the cold shortening into the dry ingredients with a pastry blender.
  5. Pour in the milk and cheese.
  6. Quickly mix to moisten flour, without over beating.
  7. Briefly knead dough on a lightly floured board.
  8. Roll to ½-inch thickness and cut with biscuit cutter. Do not roll too thin.
  9. Place biscuits in the grease cake pans.
  10. Bake 12 minutes
Notes
Drop the biscuits on top of a hot broth vegetable stew and bake for a pot pie.
Omit the cheese for plain biscuits. Recipe adapted from The American Women's Cook Book, 1947.--------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017 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.

 

Suggestions for serving Baking Powder Cheese Biscuits

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.     ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com
All rights reserved