Creamy Rice Pudding

I had some organic milk in the fridge which was getting close to date. Because I was also considering the Indian meal I was preparing to cook, I decided to make rice pudding. Rice pudding is a dessert I have always loved. It is not too sweet and because it has nutritional benefits on its side, one I have made often over the years. 

Rice pudding is a very flexible dish. It can be cooked on the stovetop or baked. It can be made with any kind of rice, any kind of milk, and many different fruits and nuts can be added for additional texture, flavor, and health. Also a number of spices work well--cardamom, saffron, cinnamon.  I have baked it with brown rice, soy milk, and dried apricots. The possibilities really are endless.

Here, I have cooked it on the stovetop using basmati rice, organic whole milk, golden raisins, and finished with a sprinkling of freshly grated nutmeg. 

Creamy Rice Pudding
3/4 cup uncooked basmati rice
1 1/2 cups water
2 cups milk, divided
1/4 cup sugar
pinch of salt
1 egg, beaten
2/3 cup golden raisins
1 Tbsp. butter
1 tsp. vanilla

In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to a simmer, cover, and cook rice for 20 minutes. Turn off heat and leave the pan undisturbed for 10 minutes.

Remove the lid and fluff the rice with a fork.  Add milk and sugar, along with a pinch of salt. Cook over medium heat until thick and creamy--15 to 20 minutes.

Meanwhile, beat the egg and combine with the additional 1/2 cup milk and the raisins. Stir into the rice mixture and continue to cook for 2 minutes more, stirring constantly. Remove from heat and stir in the butter and vanilla.

Pour into a serving bowl. Delicious served warm or very cold.

Shared with Sweets for a Saturday #11 at the blog, Sweet as Sugar Cookies

Sweet and Tangy Coleslaw

Here is a delicious coleslaw my family really goes for. Especially my Mother. When we get together, she always asks me to make it.  I thinly slice the cabbage using my sharp chef's knife and that's what Mama loves. She also loves watching me do it.  I have given her the recipe but she always says she can't cut the cabbage like I do. When I visit her kitchen, I always take a cutting board and my knife.

I have assured Mama the slaw will taste equally delicious if she uses her food processor, but no, she wants it my way. So of course, I always happily make it for her. It is part of the sweet and poignant circle of life. Oh the hours I have spent, sitting in the kitchen, watching Mama cook.

This salad has a tangy vinegar and oil dressing and a wonderful homemade flavor. It is great for picnics because there is no mayonnaise.  Make the salad a couple hours ahead of serving time, so it can marinate for at least 2 hours.

Sweet and Tangy Coleslaw
1 medium head cabbage, shredded
2 medium carrots, grated
1 tsp. celery seed
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
1/2 tsp. salt, to taste
1 tsp. ground mustard
1 medium onion, quartered

In a large bowl, toss cabbage, carrots and celery seed until well mixed. Place the vegetable oil, sugar, vinegar, salt, ground mustard, and onion into a blender. Process until the mixture is creamy and emulsified. Pour over the cabbage and toss until well coated. Cover and refrigerate at least 2 hours. Serve with a slotted spoon.

Cream Cheese & Toasted Pecan Banana Bread

I wrote about this Banana Bread once before, but that was over 2 years ago. Since I just made another batch, I decided it was time to update my previous post.  This really is the best banana bread ever. I got the recipe from my Mother and she got it from Southern Living Magazine.

Toasting the pecans brings out so much of their nutty flavor. The cream cheese creates a luscious taste and substantial texture which is almost like a pound cake.  The recipe makes 2 loaves so there is plenty to enjoy and to share.

And a word about bananas. It is commonly believed that banana bread must be made with overly ripe bananas. When faced with a blackened banana that is all soft and gooey inside, that's a common thing to do with it. And it is a fact that those overly ripe bananas have developed more sugar and provide a stronger banana flavor to the bread.  But I don't like that strong taste they acquire and I think they make the bread a grayish and unappealing color.  I prefer the mild flavor of a freshly ripened banana.  I mention this just to say, you don't have to wait for your bananas to get super ripened to make a delicious and beautiful banana bread. 

Cream Cheese & Toasted Pecan Banana Bread

(Southern Living Magazine)

3/4 cup butter, softened

8 oz. cream cheese, softened

2 cups sugar

2 eggs

3 cups flour

1/2 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. salt

1 1/2 cups mashed bananas - 1 1/4 pounds unpeeled

1 cup chopped pecans, toasted

1/2 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 2  8x4 inch loaf pans.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.  Stir in bananas, pecans, and vanilla.  Spoon batter into the prepared pans.

Bake for 1 hour or until a toothpick inserted in center comes out clean and sides pull away from pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing with a serrated knife.

If desired, make a simple glaze with confectioners sugar and milk to drizzle over the loaves.

Shared with Sweets for a Saturday #10 at the blog, Sweet as Sugar Cookies

Reuben Sandwich

One of the fringe benefits of cooking a corned beef is leftovers made into Reuben Sandwiches. This just has to be one of the most glorious sandwiches of all. The flavors of the corned beef, sauerkraut, Swiss cheese, and rye bread are a sublime combination.

I have ordered this sandwich in a variety of pubs and restaurants and have made them myself. The ingredients are pretty consistent except for condiments. Many Reubens feature thousand island dressing, others, mustard. And some have both. I've been served the sandwich made with mustard on the bread and thousand island dressing on the side. 

We don't care for thousand island dressing so I use a grainy deli style mustard. You will use your preference.

Reuben Sandwich
2 slices rye bread
2 tsp. butter
3 - 4 oz. sliced corned beef
1/4 cup drained sauerkraut
2 oz. sliced Swiss cheese
Mustard or thousand island dressing, or both, to taste

Heat skillet or grill pan. For each sandwich, butter one slice of bread and place buttered side down on preheated pan. Top with sliced corned beef, then drained sauerkraut, and finally with slices of Swiss cheese.  Spread grainy mustard on another slice of bread. Place on top of the cheese, then butter the outside of the slice.

Grill until browned, then flip the sandwich. Continue cooking until the meat and sauerkraut are heated through, the cheese is melted, and the bread is browned.

Serve with potato chips and a dill pickle.

Corned Beef and Cabbage

Thursday evening, in honor of St. Patrick's Day, I cooked a simple corned beef and cabbage dinner, which couldn't be easier. I am not Irish, but my husband is, and this is far and above his favorite meal of the year. He looks forward to it so much.

You could, of course, corn your own beef brisket, but I  buy the packaged Murphy & David's Corned Beef with the little seasoning pack, always on sale for this holiday.

Simply follow the listed directions, which amounts to, open the package, put the beef in a pan, sprinkle on the contents of the spice packet, add water, and simmer until the beef is tender, according to the chart given. Once the beef is tender, add  potatoes, which have been peeled and cut into chunks, to the simmering broth. Cut the cabbage into wedges and arrange over the beef and potatoes.  Continue simmering until the potatoes and cabbage are desired tenderness.

Remove beef from pan and place onto a serving platter. Slice the beef and arrange the cabbage and potatoes all around. Drizzle some of the sauce over everything, and serve.