Simple Techniques Yield Big Flavor

Quite often it's not just the ingredients, but the preparation techniques that can really enhance the flavor of a simple dish. Take, for example, wild rice. I like it, but it can be a bit bland on its own. There is one simple technique that can make it more flavorful: toasting. While you're toasting the rice, toss in the seasonings. It's a tiny change, but will yield tasteful results!

This recipe is based on the package directions.

Toasted Wild Rice

1 c. Rice Select Royal Blend
1/2 t. salt (or to taste)
1/4 t. ground black pepper (or to taste)
1 t. butter or preferred oil
1.5 c. broth (may use meat-based or vegetarian)

Using a pan that's big enough to hold 3 cups, heat the pan until the bottom is hot. Add the rice and seasonings and toast until fragrant but not burnt. Add the broth (watch out for the steam!) and bring to a boil, then turn down to simmer. Cover and stir frequently until liquid is almost absorbed. Turn off heat and let steam, covered, until desired texture. Delicious on its own, as a side dish, or in a casserole.

Simple, but yummy!

What's cooking in your Savory kitchen?

Kicking the Starbucks Habit

After a long hiatus, I'm back and working on getting healthy, which includes losing weight. For the past year, I've "fallen off the wagon" and indulged myself in a Starbucks frap every morning with predictable results. It's a new year, and I'm back to working on improving the old me.

First, I'm not criticizing Starbucks! As a business model, they have it all figured out. But, apparently, I am addicted to sugar and their fraps have plenty. They are yummy. But I cannot have them regularly, so I must look for alternatives. I've been tinkering with a smoothie recipe and have made it even easier.

The key for me, however, has been finding a smoothie cup that fits my old, old Osterizer blender. It's absolutely wonderful, but sort of short on good accessories for the smoothie craze. Yes, there is a cup, but the reviews are awful. One of the wonderful things about my beloved Osterizer blender is that the blade assembly is the same size as a regular mouth canning jar. You can see where I'm going here. Being the cautious soul that I am, I tried it, but I made sure that I surrounded the jar with a heavy dishtowel while blending, just in case. Try at your own risk, folks, and practice safe blending.

To make it even more special (and to get those lids with the straw hole in them) I treated myself to sapphire drinking jars by Pioneer Woman for my long commute. They are a perfect size, with the exception of not fitting in the cup holders in my car. Anyway, here's the recipe:

Sugar-Free Stevia Chocolate-Banana Smoothie

1 c. unsweetened organic vanilla almond milk
2 t. Hershey's Special Dark cocoa
1 banana, frozen in 1-inch chunks
4-5 drops Sweet Drops liquid stevia (chocolate and toffee flavors for me)

If you use any tinctures or other healthy additives, put them in before blending. Blend on low to grind the bananas, then pulse on high to whip air into your smoothie. Yum!

Ghee, It's Been a Long Time!

Yes, it's been months since I posted. Between family, work, school, and church, I've been on the run constantly. Life has finally slowed a bit, and I took the opportunity to do a tiny amount of cooking yesterday. Mind you, the Resident Dragon is still the primary cook, but, ghee, I was inspired.

I've been wanting to try cooking with ghee for a while and intended to pick up some at the grocery yesterday. Then I saw the price: $13 for 12 ounces. Well, it was grass-fed and organic, but $13! I quickly looked up a few recipes and priced a pound of unsalted butter: $2.50 (not grass-fed and not organic). I decided to take the chance.

My goodness, how easy it was! Ghee is, basically, clarified butter. You melt the butter over medium heat until the water boils off and the milk solids brown. Then you strain it through a cheesecloth. The remaining oil will, supposedly, keep for a month unrefrigerated, but I am not taking any chances.

Of course, I had to try it, so I scrambled some eggs. They were buttery and delicious. Now I'm on the lookout for other recipes where I could substitute ghee. I wonder how sauteed mushrooms would taste?

So, hope this finds you well, and you find this useful.

Individual Tiramisu Cakes

Individual Tiramisu Cake

One of the things I enjoy most about the holidays having time to cook things that are a little more time-consuming.  As I do every year, I sent out a family text soliciting menu requests.  Of course, many were the usual turkey, ham, broccoli casserole and the like, but one request harked back to several years ago:  Tiramisu Bowl Cake.

Given that our family has begun eating less, rather than prepare an entire bowl cake, which presumes that we would eat the entire thing in one sitting, I decided to prepare individual servings of Tiramisu Cake.  I searched (um, Googled) far and wide for a recipe that had the wonderful taste without some of the more excessive time requirements and found a delicious Tiramisu Layer Cake by bettina on Allrecipes.com.

Rather than repeating the entire recipe here, I'll list my adjustments:

• White Cake Mix (Duncan Hines, of course):  
• use olive oil (NOT extra-virgin!!!) instead of vegetable oil
• use 2 whole eggs rather than 3 egg whites
• bake in self-supporting muffin/cupcake papers (which gives room for the topping) for 15 minutes
• Cupcakes may be made several days in advance
  
• Fill the cupcakes with the marscapone mixture (any large tip--I used Wilton 1G) after soaking with coffee liqueur.
• Dust the top of the filled cupcake with cocoa.
• Frost with flavored whipped cream and dust with cocoa.
• Refrigerate until ready to serve.
• Freeze leftovers to enjoy later!

These are a beautiful and delicious addition to any holiday table!

What about you?  What's cooking in your Savory kitchen?

Nancy

Savory Fundraiser Spaghetti Sauce

Savory Fundraiser Spaghetti Sauce

We're having a spaghetti benefit dinner at church so the Resident Dragon has been cooking meat sauce all week.  The recipe takes a little time, but it makes a large quantity.  The original was a bit too highly seasoned for me, so I've adjusted it.  Enjoy.

Savory Fundraiser Spaghetti Sauce

3 lb. ground chuck (I prefer 90/10)
3 ribs celery, chopped
1 sweet red pepper, chopped
2 medium onions, chopped
1 button garlic, minced
1 T. salt
1 t. black pepper, freshly cracked
1 T. chili powder
1/4 t. cayenne pepper
1 t. Italian seasoning
1 bay leaf
4 cups tomato juice
15 oz. can tomato sauce
1 can water

Brown meat, drain off fat.  Saute vegetables, being careful not to burn the garlic.  Add seasonings and continue cooking for about 2 minutes.  Add tomato juice, sauce, and meat, and simmer for 1.5 to 2 hours, stirring occasionally.

Serve over cooked pasta.

Makes 3 quarts (closer to a gallon).

Great Recipe Site

Veggies rock!

Congratulations to Amy Lawrence and Justin Fox Burks!  Their Chubby Vegetarian blog is featured in a Meatless Monday over at Mother Earth News.

They are also up for a Homie at thekitchn.com as Best Recipe site!

Take a look at their wonderful site, then hop on over to thekitchn.com and cast your vote!

Thanks!

Pass the Chicken, Dumpling!

Yum!

Despite the heat, the RD and I found ourselves craving chicken and dumplings this week.  While it takes a bit of time to make (we spread it over a couple of days), it really hit the spot this evening.  Here's how I made it: